The proper way to Prepare High-Antioxidant Veggies


Top 10 Vegetables Rich In Antioxidant

Video taken from the channel: World Top Best


How to cook vegetables the proper way

Video taken from the channel: Chef Cristian


Best Way to Cook Vegetables

Video taken from the channel:


The top ten antioxidant foods

Video taken from the channel: KC Spotlight


How Does Cooking Affect Nutrients in Veggies?

Video taken from the channel: Reactions


Does Cooking Vegetables Destroy Nutrients? How to Cook Veggies Properly

Video taken from the channel: Thomas DeLauer


WANT MORE ANTIOXIDANTS? (5 easy ways to boost your antioxidant intake) ��

Video taken from the channel: The Whole Happy Life

2 teaspoons canola or grapeseed oil 5 ounces chopped kale (about 3 cups) 1 garlic clove, thinly sliced 1/4 teaspoon salt 1/4 cup grated Parmesan cheese. 2 teaspoons canola or grapeseed oil 5 ounces chopped kale (about 3 cups) 1 garlic clove, thinly sliced 1/4 teaspoon salt 1/4 cup grated Parmesan cheese. Some like it hot, but not the delicate pigments that give antioxidant-rich veggies their rich colors and health benefits. Choose cooking methods that provide gentle, quick or low heat.

For instance, quickly sauteeing vegetables with olive oil for five to eight minutes over medium-high heat will cook them through without destroying all the nutrients. Some like it hot, but not the delicate pigments that give antioxidant-rich veggies their rich colors and health benefits. Choose cooking methods that provide gentle, quick or low heat. For instance, quickly sauteeing vegetables with olive oil for five to eight minutes over medium-high heat will cook them through without destroying all the nutrients.

Try blending berries, yogurt and a few ice cubes with greens, such as kale and spinach, for a double antioxidant hit for breakfast. For foods with water-soluble nutrients, such as vitamin C, cook with the least amount of water possible. Put just one inch of water in a stockpot, then bring to a boil, add your sliced veggies and cover. Some like it hot, but not the delicate pigments that give antioxidant-rich veggies their rich colors and health benefits. Choose cooking methods that provide gentle, quick or low heat.

For instance, quickly sauteeing vegetables with olive oil for five to eight minutes over medium-high heat will cook them through without destroying all the nutrients. Photos:The best ways to cook veggies to boost nutrition Steaming is best, especially for broccoli– As a general rule, keep cooking time, temperature and the amount of liquid to a minimum when. Try blending berries, yogurt and a few ice cubes with greens, such as kale and spinach, for a double antioxidant hit for breakfast. For foods with water-soluble nutrients, such as vitamin C, cook with the least amount of water possible. Put just one inch of water in a stockpot, then bring to a boil, add your sliced veggies and cover.

Place the artichokes over direct, medium-high heat and cook, turning once or twice, until tender, about 8 minutes. Microwave: Place artichokes in a large glass pie pan or baking dish, add 1/2 cup white wine (or dry vermouth), 1/2 teaspoon salt and 1 teaspoon dried thyme. Cover tightly and microwave on High until tender, about 8 minutes.

Some like it hot, but not the delicate pigments that give antioxidant-rich veggies their rich colors and health benefits. Choose cooking methods that provide gentle, quick or low heat. For instance, quickly sauteeing vegetables with olive oil for.

List of related literature:

Boiling produced the greatest decrease in antioxidant activity in most of the vegetables, but baking and microwaving were the two methods that retained the most antioxidant activity in many of the vegetables.

“Ayurvedic Science of Food and Nutrition” by Sanjeev Rastogi
from Ayurvedic Science of Food and Nutrition
by Sanjeev Rastogi
Springer New York, 2014

Comparative research on the influence of conventional and microwave cooking on antioxidants in broccoli showed that antioxidant losses were high and antioxidant levels declined continuously with cooking time.

“Functional Food Product Development” by Jim Smith, Edward Charter
from Functional Food Product Development
by Jim Smith, Edward Charter
Wiley, 2011

Treat vegetables that brown easily (potatoes,eggplant,artichokes,sweet potatoes) with an acid,such as lemon juice,or an antioxidant solution,or hold under water until ready to use (some vitamins and minerals will be lost).

“Professional Cooking for Canadian Chefs” by Wayne Gisslen, Mary Ellen Griffin, Le Cordon Bleu
from Professional Cooking for Canadian Chefs
by Wayne Gisslen, Mary Ellen Griffin, Le Cordon Bleu
John Wiley & Sons, 2006

Other vitamin-conserving cooking methods include steaming, microwaving, and stir frying.50 Steaming or microwaving is especially beneficial for vegetables containing thiamine, riboflavin, pyridoxine, folic acid, and ascorbic acid.

“Textbook of Therapeutics: Drug and Disease Management” by Richard A. Helms, David J. Quan
from Textbook of Therapeutics: Drug and Disease Management
by Richard A. Helms, David J. Quan
Lippincott Williams & Wilkins, 2006

Typically, blanching is carried out by treating the vegetable with steam or hot water for 1–10 min at 75°C–95°C; the time/temperature combination selected is dependent on the type of vegetable.

“Handbook of Food Processing, Two Volume Set” by Theodoros Varzakas, Constantina Tzia
from Handbook of Food Processing, Two Volume Set
by Theodoros Varzakas, Constantina Tzia
CRC Press, 2015

Cover, reduce the heat to low, and cook, stirring occasionally, or bake in a 425°F oven until the vegetables are tender, 10 to 25 minutes.

“Encyclopedia of Jewish Food” by Gil Marks
from Encyclopedia of Jewish Food
by Gil Marks
Houghton Mifflin Harcourt, 2010

However, some techniques that speed cooking—cutting vegetables into small pieces, and boiling in a large volume of water, which maintains its temperature—can result in increased leaching of water-soluble nutrients, including minerals and the B and C vitamins.

“On Food and Cooking: The Science and Lore of the Kitchen” by Harold McGee
from On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
Scribner, 2007

When plant tissues are cut or mashed an enzyme is released which oxidizes vitamin C but it can be inactivated at temperatures of 70°C therefore ‘blanching’ fruits and vegetables in boiling water for a short time minimizes the enzyme activity, although there is some extraction of the vitamin into the blanching water.

“The New Oxford Book of Food Plants” by John Vaughan, Catherine Geissler
from The New Oxford Book of Food Plants
by John Vaughan, Catherine Geissler
OUP Oxford, 2009

In heat treatment, dried fruits are dipped in boiling water or in dilute solution of salt (NaCl + NaHCO,) and then, re-dried at 54-65°C. Dried vegetables may be heated directly without preliminary dipping.

“Postharvest Technology of Fruits and Vegetables: General concepts and principles” by L. R. Verma, Dr. V. K. Joshi
from Postharvest Technology of Fruits and Vegetables: General concepts and principles
by L. R. Verma, Dr. V. K. Joshi
Indus Publishing Company, 2000

If you’re eating specific foods for antioxidant value, be sure you’re not pressure cooking them or you’re shooting yourself in the foot.

“Detox Diets For Dummies” by Gerald Don Wootan, Matthew Brittain Phillips
from Detox Diets For Dummies
by Gerald Don Wootan, Matthew Brittain Phillips
Wiley, 2010

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
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  • If I heat up date paste, will it take away the fibre?
    I wanna eat date sugar or date syrup. But I worried the heating up takes away the fibre

  • I have been viewing your videos a long time ago but I must say I am confused at the moment. Why? With results coming in from latest studies on nutrition I think you can a do an updated video by themes on nutrition.

  • What about using a cover on the saute / frying pan? Probably not recommended for nonstickfrying pans, since the coating can get damaged by the heated cover on the pan, but should work for cast iron pans.

  • Dr Greger nearly always has his videos at 5 minutes long. Excellent decision. Others please take note. 5 minutes is long enough to make a point.

  • Bananas, I have everyday in my smoothies. This is the best meal of the day. Other fruits I generally consume are apples, Papaya, Pomegranate, Grapes, Musk melons.

  • why do you talk like a toddler? please stop talking this way. I can’t stand listening to you. I can’t even hear the information, just your voice punching my ears.

  • Hi Ria, I’ve been trying to boost my antioxidant intake and would like to know if freeze-dried powder fruit and vegetables keep their antioxidants? Great video. Thanks

  • Yes please, a video on ways to boost our bodies antioxidants. ��
    I always enjoy your channel. Love kitties and look forward to seeing yours.

  • Such a great video! Is there a such thing as TOO MUCH antioxidants? Especially, the less we eat processed foods, considering a lack of balance.

  • Thomas, please please make a video more into microwave. I have been told my whole life that microwaving destroys food, as same that kill the plant.. I do not know if you heard about the plants being water with same water but one specific plant, the water was pre-heated on a microwave before watered and this plant dies. What is the Truth about this. Ill wait patiently for this science video of yours. Thanks!

  • Sous vide is not boiling. It is generally done with temperatures around a hundred and fifty degrees Fahrenheit for many hours,not 212. The idea is to keep the moisture in the food and not boil it out. I think it’s a dangerous practice anyway, a good way to add unwanted chemicals to your food. You’re still hitting 999.

  • This is bullshit! This guys vitamin is steroids. And obviously he did not read the studies he is quoting. The 1st study on red peppers had nothing to do with Vitamins and Minerals that he is lying about, it only tested antioxidants. After I read that I did not look up the rest of the studies. He knows nothing about vitamins and minerals obviously. As soon as you pick a fruit and veggie they both begin loosing vitamins and minerals. Next go look at your healthy canned and frozen veggies and fruits. You will see 0 vitamins and minerals unless they are added as an ingredient. Because all of them are destroyed during those processes.

  • Fortunately I like most fruits and veggies but my favorite is spinach,eggplant and cauliflower. I also enjoy manages in summer. We have the best mangoes in Pakistan.

  • The second study includes carrots and says it’s better to boil and at 3:32 to 3:34 you mention carrots as an example for stir frying… also i’d say that courgettes (zucchinis) also have a thick skin, but you DID say it’s just a rule of thump with exceptions. The taste is probably a good indicator for all of this. Last time i overcooked veggies and they tasted SO dead and bad i couldn’t eat them at all… but nice informations and good style of presenting.

  • I really am trying this eating healthy, but after being online for over 2 months researching low carb and with all the contradictory data and conflicting studies I’m getting burned out. I don’t have time to get an undergrad degree in keto. Can someone just tell me if oven roasting my broccoli changes it without needed a dictionary without the whole….”well….yes but also no”

  • Hi ria. I just recently watched your videos like 2 days ago but even just for few days myself is always looking forward to watch more of your videos. I love the way you give tips incorporating with science. Also, I love it when say “If you’re interested, keep watching” it kinda reflect my personality and it makes me smile cause your very simple and straight. I know I’m saying a lot cause you and your videos deserve a compliment and will surely share your videos and recommend it to my friends. Anyways, my fave food is blueberries but will it still be healthy if it’s on top of my cheesecakes? ��

  • Great info. Thanks Doc!! Have recently been adding a green and a red bell pepper to my home made, salt free soups. Does wonders for the flavor and, now we know, the nutrition as well!

  • Please do make a video on how do we make our body produce antioxidants ��and yeah I love you and your videos are just awesome ����

  • Nice Video clip! Excuse me for butting in, I would appreciate your opinion. Have you considered Weniley Muffin Maticulous (google it)? It is an awesome one of a kind product for melting your muffin top fast minus the headache. Ive heard some incredible things about it and my mate after a lifetime of fighting got great success with it.

  • My favourite vegetable are cabbage, peas and eggplants and fruits are strawberries, kiwi, mango, cherries, banana, grapes and the list goes on…

    Would love to see a video on how our body produces antioxidants and I have a request if you could make a video on how to stop hair fall i have a very bad hair fall I eat pretty good and I have no medical condition im taking my medicines and it is still not stopping

  • My friend, please go slow and tone down. It sounds as if you’re super high on all essential nutrients which is alright but I’d need to view your otherwise nice video again, pausing at times and take notes using pen and paper. The speed and images were just too much for me. Respects and cheers from NW India. ��������

  • It’s time people started acknowledging the superb phytonutrients that plants contain and stopped focusing solely on vitamins and minerals.

  • FYI Dr. Greger-sous vide is not a plastic bag in boiling water. It is putting food in a plastic bag in WARM water, and keeping the water at that temp for a long time, eventually bringing the food up to the temperature of the water. Love your videos-I’m currently studying to be a holistic nutritionist and your book and videos on are a huge part of my course. Thank you for your work and research!

  • My favorite fruit is pineapple and my favorite veggie is green peas I think��…I also love the earthy taste of radishes. I find they give a salad such a nice pop of flavor.

  • Mmmh favourite fruit and veg? So hard to choose! Raspberries, strawberries, bananas; broccoli and avocado, I think. I really don’t get why so many people seem to hate broccoli. It’s so mild and yummy, a perfect “gateway” vegetable to make with potatoes or pasta even for picky eaters. Ooh, potatoes. Almost forgot about them.They’re the best.

    I really enjoyed the video! And I actually wouldn’t have minded a more scientific explanation. I really appreciate that you link the scientific sources in the description, that’s very transparent and great academic practice, but let’s be honest, listening to a condensed explanation is just so much easier. 😉 Anyway, I love your work, keep going!

  • Hi Dear, writing you from Kobe jp. Have recently started to follow your videos. Thank you very much, for all the information and good detailed notes.
    All veggies are favourites, but spinach is the first choice. Please explain how to consume spinach in salads and smoothies (easy recipes please.)������

  • One thing to keep in mind is desireability. If you (or your kids) hate raw carrots, then it is much better to get the 65% vitamin A from steamed or sauteed carrots. The other thing is to eat a wide assortment of vegetables each day….. it is no crime to get 50% of the avilable vitamins and minerals from your food if you are eating 400% of the recommended amounts. It is much easier to get 400% when you are cooking vegetables in the way you or your family enjoys them. Ironically, the worst way to cook vegetables is to boil them, which usually makes them less desireable anyway.. learn to steam and sautee.

  • I’m a huge fruit fan so it’s hard to pick a favourite but I’d have to go with either watermelon or mango (though olives are my favourite savoury fruit), and my favourite vegetables are carrots

  • Local fruits and veggies have more antioxidants because they are harvested at peak ripeness and you get them faster, so I was wondering, does frozen fruit have high amount of antioxidants compared to non local ones since they are picked and frozen right away? Thank you.

  • Im not a cook, but after you boil gevetables in water all the vitamines and minerals are in the water you just throw, so what your eating is just boiled fibers.

  • why lot of water? throwing nutrients, its a no for me. I rather steam my vegetables. I don’t like your idear, thanks. its good for you.

  • Okay so u reference a study that claims that steaming broccoli retains the most nutrients and then u say that steaming takes away the most nutrients. I fail to see how this proves your point or actually helps anyone. Things like this is why this channel is an unreliable source of information as many fitness youtubers have pointed out. I thought they were being over bearing until I actually started watching your videos. Am I wrong for saying this? Just a thought.

  • Lovely Video! Excuse me for butting in, I would love your opinion. Have you heard the talk about Weniley Muffin Maticulous (just google it)? It is a great one of a kind guide for melting your muffin top fast minus the normal expense. Ive heard some decent things about it and my work buddy after a lifetime of fighting got great results with it.

  • TL;DR: Looks like steaming is the best way to go with broccoli.
    I had a look at the study liked on the description (reference 5:
    “In the present study, boiling, stir-frying/boiling, stir-frying, and microwaving led a great loss of chlorophyll in broccoli. In contrast, steaming did not cause any significant loss of chlorophyll content.”

    “Our study also shows that boiling and stir-frying/boiling caused a dramatic loss of vitamin C” and “Hudson et al.(1985) and Vallejo et al. (2002)reported that steaming caused less loss of vitamin C than boiling and microwaving, which is consistent with our study. Stir-frying caused a considerable loss of vitamin C (16%), however, much less than stir-frying/boiling and boiling (38% and 33%, respectively)”

    Veggies high in Fat Soluble vitamins should be fried, such as:
    Sweet Potatoes
    Bok Choy
    Best to consume some fat with the above veggies. I believe coconut oil is also helpful with absorption.

  • Bitch you talking so fast and mash your words together. I have to pause and try to understand this english MESS I wish this had subtitles the fuck

  • I know a bodybuilder who after rinsing and boiling his vegetables he keeps the water thats been boiled in and drinks it all up ��.

  • Hello.. Hello Rhia ����, very good and helpful video, please do a video regarding boosting production of antioxidants In body& variety of spices in your kitchen and their importance. Thank you for this video

  • Well, some people said microwaves destroy vitamins and the best in food.
    Now we see that microwaves are actually as good as steam for vegetables.
    The best is to have water with rice or potato at the bottom and the vegetables in the steam above, not in the water itself. Best results for vegetables or fish.

  • Dear Ria ��☀️������
    Thank you very much for all your effort and time to share these very informative and caring and inspiring videos ����

  • @thomas delauer man I want you to make a video on ramamdan it’s a holy month where muslims observe a dry fast for about 16-18 hours a day depending In the origin it’s basically from sunrise till sunset hence you can eat after sunset till the sunrise time so that’s your basic window to eat so please how can one train and include their calories within that period without having a muscle loss

  • Whatever vegetable I’m eating at the moment is my favorite, unless it happens to be cauliflower. Cauliflower is anemic broccoli. Without a cheese sauce infusion it is bland and wimpy. Maybe peapods for most desired, or asparagus, radish sprouts, tomatoes, sweet peppers, spinach, turnip greens, garlic scapes. Probably anything except cauliflower.

  • When stir frying veggies that have fat soluble nutrients, do you need to stir fry them with oil? If so, wouldn’t that have the same affect as water soluble nutrients and boiling?

    I saw something mentioned about a dry stir fry. Is that when nothing is used and you just fry it alone?


  • 5:24, you mentioned that freezing and reheating a food breaks down the cell wall. I’m curious as to why that happens? And is that the reason food tastes different after freezing/reheating?

  • Namaste

    Turmeric contains curcumin which is known to reduce oxidative stress and thus reduces damage to tissues preventing several diseases.

    We should not however have it in excess but in moderate quantity daily.


  • Just catching up on your videos for 2019, Ria. Super helpful content & excellently filmed & edited. (Tho, miss the kitties in a couple of them ��). If you could do a video on how to produce antioxidants in our bodies that would be great. Also, do you think you can do a video on hair care? I saw a vlog of a young woman seeing a hair specialist in Toronto & she said she took really good care of her hair, yet a magnification of her scalp showed she had a lot of buildup & bloody cells under her hair from apparently inflammation. The video didn’t indicate why she had this issue (is it diet, environmental stress, product allergies?), it just showed her scalp being detoxed & the after pic of being treated. If this is something that piques your interest, I’d appreciate hearing your thoughts on the topic. Btw, my top favorite fruits are strawberries ��, watermelon ��, blueberries, pineapples ��. I pretty much luv all veges. Ooh, getting hungry now ��! Best wishes!!

  • Interesting because I have heard that microwaving veggies is the worse thing. I would imagine that anything is better than boiling vegetables.

  • I lived off of stir fry for four years but only got my health back when I went Carnivore. Meaning we don’t need greens at all. If anything they are back up food when starving. America is a bunch of boy’s and girls that for some time now have never crossed over from Sugar to meat and winged themselves off of sugar. Sugars are for the little one’s and Meat and ketosis is the way to switch gears and mature yourself. This is why 21 years old Males still refer themselves as “BOY’S” cause they are 21 years old Boy’s not Men trying to keep the youth going buy drinking beer. This is also why some with Good DNA can outlast others in Sugar burning mode. When you add in to your research that your Mother and other people’s Mother’s has passed heavy metals down to you then find out how Doctors passed out mercury as medicine way back in the 1800’s You get the idea your Gene pool has been water down and only a diet of fresh meat and sunshine was the way to live and function as your older self. Just have to let go of the carbs around the age of 13 years old and You might not even have pimples either and that might not be what was natural to have Pimples and maybe it was your body telling you it’s time to switch fuels and come off of Sugar. I wonder why now we have wisdom teeth? They come in around 20 years old another sign that your body might need some Calcium and need to eat some bones. I feel we used up the minerals in the soil and minerals in our boy’s when we started pushing carbs and pushed away fat. This tells me a Country that is on carbs is easier to brainwash and trick and kept in a cycle that would burn them out at the age of 40years old and loose their house and careers cause of being sick. Everyone is now sick some way! Sickness might happen cause of that person or animal eating the wrong diet lead them down a sicking path for the mind, body and soul.

  • I wish these videos just never ended I wanted to hear how he sugar study went! Guess I’ll either have to read it or wait for allied video!
    Love you for what you contribute to people and the works Dr Michael!

  • Here is some stuff I found in the Scientific American website about mushrooms:

    The takeaway is that is is probably OK to eat raw mushrooms.

    Specifically, the concern is that agaritine could promote cancer by messing with your DNA—something it’s been caught doing in test tubes. However, when researchers fed mice water spiked with agaritine for their entire lifetimes, they were unable to detect any effect on cancer occurrence.

    Mushrooms, in particular, contain many compounds that may boost immune function and lower cancer risk. One study found that a substance in white button mushrooms may reduce the risk of breast cancer by reducing estrogen levels in breast tissue and another found that an extract of white button mushrooms reduced the growth of tumors in mice with breast cancer.

    Even if agaritine has the potential to cause DNA damage, mushrooms seem to have more cancer preventive chemicals than cancer-causing ones. Furthermore, the individual foods we choose are often associated with larger dietary patterns—and these larger patterns probably have a more profound impact on disease risk than any one food we do or don’t eat. And sure enough, mushroom consumption is associated with higher overall nutrient consumption.

    Agaritine is broken down by heat, which is why the well-known doctors Sandy mentioned advise always cooking your mushrooms. However, agaritine also breaks down when mushrooms are refrigerated, dried, or even just stored. As a result, the raw mushrooms that you’re likely to encounter at your local supermarket or salad bar contain only a fraction of the agaratine found in a freshly picked mushroom.

    A team of Swiss researchers calculated that the amount of agaritine the typical mushroom eater is exposed to over the course of their lifetime could potentially lead to 1 extra case of cancer per 50,000 lifetimes. In other words, if it’s a carcinogen, it’s a pretty weak one. And it’s also delivered with an array of cancer preventive compounds, something this analysis didn’t try to account for.

  • Wonder how blending works. One thing I have daily is usually (everything is organic): bone broth, with two sticks of celery, small handfuls of spinach and kale, quarter avocado, one teaspoon of zero carb bullion I found (with sea salt/garlic/etc in it), some black pepper, and a 1/2 teaspoon of black garlic. I blend that up and then nuke it with a table spoon of cultured, organic, grass fed butter. Is it not as healthy as I think it is? (2 minutes, stir, then one minute more). It never reaches boiling.

  • I see a lot of you-tubers (and others) that eat high carb diets bake, air fry or cook their food at high temperatures. Is there a concern about Acrylamide?

  • I think just o be sure mixe it up eat sometimes cooked and sometimes raw until we get definitive evidence of the best way of eating

  • Wait, you contradicted study 2:
    You said study 1 says peppers keep their nutrients best when fried.
    You said study 2 says broccoli keeps their nutrients best when steamed/boiled.
    Directly afterward, you said broccoli and peppers lose most of their nutrients through boiling/steaming because of water-soluble vitamins.

  • Please take this as constructive criticism, as that is its intent. It sounds like the speaker has a cold and that there are poor edits that have been made. I recognize the speaker and she has done well in the past and I do not mean to be rude, but I couldn’t understand the speaker in this video. Her prosody is abstract, like a “valley girl” but random. It is as if she is simply reading words; like a 6th grader being asked to read aloud, unaware of what the context is and unable to comprehend the sentences as they are reading them; and constantly tagging on sentence endings and subsequent sentences: 0:18, or simply speaking too fast to be understood: 0:34 (I have no clue what she says here). Thank you for your consideration. Cheers!

  • Love the intro: ‘I am telling you idiots how to stay alive, but you are so dumb, the things you keep clicking on are how to cook a sweet potato.’

  • Do have to leave the peeling on the beets when stir frying them, sense you were talking about the tougher skinned Vegs to stir fry.

  • Tom, I just wanted to leave a note expressing some appreciating your videos, I particularly like they highly practical and valuable information presented in a no nonsense, succinct way. Thanks!

  • I’m gad you mentioned that pressure cooking is a healthier cooking method! It’s also better for pressure cooking beans AND it un-locks MORE nutrients from quinoa!

  • Hi from Australia!

    My favourite are cherries ������

    Please make the video on how to boost your bodies ability to make anti-oxidants!!

    I’m also using your goal book this year and it’s amazing!! Love your channel and work! Thank you!! ����

  • i agree with how u cooked it but were is the flavor at maybe its me but i got to like the taste of my food i always stir fry most of my veggies and the chinese been doing this for ever and they are heathier then us

  • what i do to eat healthy is i buy frozen vegetables like corn, lima beans, green beans, carrots, peas, broccoli, brussel sprouts and lightly stir fry them with chicken breast and eat them with multigrain rice. been eating like that for 2 years. i used to get sick often, but after i switched my diet, i never got a single cold.

  • Hi Ria, A video on how to get the body to produce more antioxidants would be great!..also anything that would help the body naturally prevent/fight cancer would be much appreciated. Thanks!

  • some things are beter to stir frying..but oil is bad too so?????? man this eating and cooking thing is so difficult sometimes

  • legends say do your way and think its right you will be fine when someone tells a mile long instruction, else review it till you get it…… just kidding

  • Jesus… This is a typical example of why people don’t t eat healthy.. To make note of different cooking methods for the same meal / dish is dissapointing.. I steam everything in miccy wave

  • Appreciate Video clip! Forgive me for chiming in, I would appreciate your initial thoughts. Have you considered Fanabraal Toned Tiraspol (Sure I saw it on Google)? It is an awesome one off guide for sliming down naturally without exercise minus the hard work. Ive heard some incredible things about it and my friend got cool success with it.

  • Got confused. At one point, you say that veggies with thin skin need to be stir fried. Ahead, you recommend the same method for thick skinned ones. What’s it?

  • Hey Ria, I recently discovered your channel. Love the content and calm vibe in your videos.:) Can you please also do a video on superfoods and adaptogens? How are they useful and is it safe to consume them without any guidance?

  • Hi Ria, thank you for this video. It was great!
    Would you please create more videos on wholistic nutrition, I would really appreciate those:)
    P.S. My favorite fruits are plums and watermelons

  • Just want to clarify: Lycopene bends its shape due to light or heat, so due to cooking, but not necessarily cooking with oil. Fat in oil just helps with absorption because lycopene is fat soluble.

  • Excellent info as always. I appreciate your immense research and thank you for providing us with the info. I slays steam broccoli so I feel like o have been doing something right, lol.

  • From eating more whole foods especially veggie, cutting soda, and adding herbs/spices to everything, my friend I was staying with lost 20lbs in 2 months and had more energy! ☺️ I just hope he continues now that I’ve moved out.

  • Does anyone know whether you should boil legumes in their soaking water or throw away the soaking water and boil them in clean water? Some say you get rid of lectins via soaking water.. others say you throw away vitamins (B?).

  • Great video. I’ll try to implement but i guess i’ll cook everything in every way bc it’s too hard to make it a habit.
    Can u please make a video on:
    1. Pressure cooker benefits compare to other methods. Is it helps destroy anti-nutrients in veggies and legumes? Is it healthy to drink the cooking water? It sure does taste good and makes a good feeling.
    2. Can over cooking destroy food or makes it bad like when food is black from being burned?

  • At the beginning, she is asking 2 questions: “What has more nutrients? Is this kale free range?”. In the last question, the person is wondering if this hypothetical kale vegetable is free range? It is just a joke.

    0:34: “Fat soluble vitamins are great for your eyes, liver, blood, and bones.”

  • I found this video very enlightening. You are good at this!!
    I know you are running a business, so making videos that respond well to YT’s algos is important, but you could expand on this video. I would appreciate it.
    I’m going to go look for your book.

  • so basically its best to cook/fry/boiling the veggies for as short time as possible? and best not to put it stright to boiling water, just cook it from the begging

  • fat and cholesterol are good for you. it does not cause heart attacks you stressed the word “little” when saying that its healthy to eat “good fat” eating LOTS of healthy fats is actually the most healthy diet possible for humans.

  • The thing about microwaved food is sooo wrong. It’s been proven 100 times over and over that microwaves destroy nutrients period. Perhaps the nutrients that where heated up became bio-available after being microwaved, but they must have been useless and destroyed. So available yes. Nutritional value no way. In addition the human body goes into combat mode with massive amounts of white blood cells as if it’s under attack after consuming microwaved food. How do you explain this? How do you explain the death of plants when they are given water that was previously microwaved? Microwaves are toxic any which way you look at it Thomas and I can’t believe you are promoting this study which in my opinion is grossly misleading. But hey you can shift the blame on the study and say well don’t shoot the messenger. I don’t buy it dude.

  • Great informative video and love your approach to sharing info. I have made this transition and have my favourite 3 ways. There is one you didn’t mention that has worked incredibly well for me. Happy to share if you would like to connect.

  • Fatty Liver Disease in the face of High Fat Sugar Carb grossly obese diet My friend is 375 6’2″ very active physical laborer during work day. Hopeless hooked in the above diet no veggies all of the bad stuff.
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  • Hi, again great content. I love lots of fruits and vegetables.
    My favourite fruits are; pineapple, bananas, grapes, pears and apples. I love spinach, purple cabbage, cauliflower, zucchini, cucumber, beetroot, carrots and broccoli.
    Love smoothies and green juice!
    I would love if you can do a video on how to help the body produce more antioxidants and if possible the benefits of this.
    Thank you

  • Ignore what he says. Traditional Chinese Medicine recommends against eating raw vegetables as it damages the spleen and the stomach which can lead to long term health consequences.

    Lightly cooked, steamed, sauteed etc are perfectly fine. It’s the energetic properties and essence of food that are beneficial not the western hypothesis of preserving nutrients.

    The ancients knew and know best.

  • I personally have never liked vegetables that have been cooked and are crunchy and firm at the same time. I either need to eat them boiled all the way until they’re soft or just eat them raw. Or I’ll make a stir fry out of them but this is a video about boiling vegetables, not frying them.

  • Red pepper is definitely on my shopping now. Do you have foods that can cure period cramps? Almost every months I ate Panadol to reduce the pain, sometimes the pain makes me wonder why I became a female. Also, my sinus is getting worse because I ate sea food laat month. I really need help with sinus. Thank you doctor.

  • Steaming inside a pressure cooker is the best. It retains the most amount of flavour and moisture. You don’t realize how much flavour you lose until you try a pressure cooker.

  • Thomas, you DID contradict yourself. @ 2:28 you référence a study which stated that carrots, broccoli and courgettes were better for you if steamed or boiled. Then @ 2:50 you mention water soluble vitamins such as Vitamin C, contained in broccoli, would wash out into the boiling water. Which is it?

  • The fact that I’m even eating vegetables at all is one of the biggest wins of my adult life. I am not even going to get bogged down on the best way took them at this point…

  • How do I cook regular white mushrooms in a microwave? Does it make them explode or warp and get all lumpy? What is the problem… the real problem… if I eat my mushrooms raw?

    From Google Search:
    Some experts suggest that even edible, everyday mushrooms should be cooked. We consider some evidence. Dr. Andrew Weil says that all mushrooms are essentially indigestible if eaten raw because of their tough cell walls, and that to release their nutrients, they must be cooked.

  • +Thomas Delauer, Could you please do a video going a little more in depth about preparing and cooking vegetables for the best nutritional results? More like a follow along for a few foods?

    For example, I have NEVER cooked raw vegetables in the microwave… So, should they be cooked on alone on a plate? In a bowl of oil? Which ones for what?

    Thank you for your consideration.

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  • Is there a full list of veggies together with the suggested best methods of food preparation with respect to retaining (or increasing) their nutritional profile?

  • This is interesting, although I think for most people just eating more vegetables in any form would be beneficial to their health.

  • I microwave mushrooms by cutting them in half, putting them in a bowl with a little water and “Everything but the Bagel” seasoning from Trader Joes. A small plate on top. Cooking time varies depending on the mushroom size and quantity. Usually, about 45 seconds. I then eat the mushrooms. The broth I use by soaking toast in it. It’s like vegan “French Dip.” Reheat as needed. Best when still very warm. Always wait a minute after microwaving to avoid burning your mouth.

  • One major benefit is that you eat MORE vege this way than in raw salad. I love salad but the typical amount doesn’t suffice your nutrition needs

  • Hi Chef. This video is very helpful! Ive been following your style already! I created youtube channel for me to improve following you. I hope you can see it.

  • I struggled eating WFPB initially. I slow-cook or crook pot. Not too bothered about losing some nutrition. I eat bucket loads of vegetables this way. Cheap. Easy. Quick. To me, the best way to cook vegetables is the one that keeps you doing it.

  • The loss of nutrition in the vegetables is negligible (if properly cooked). You are always going to lose some nutrition when you place the food over heat of any kind, but not so much that there is no nutritional benefit to them at all.

    The fact you’re eating your veggies and eating them regularly will outweigh any nutrition loss in the cooking process anyway.

  • A list of vegetables you should steam/boil and one for those you should fry would be very helpful. Also, very happy to hear about the microwave. Have been using it for my vegies my entire life (because I am lazy and dont like scrubbing pots) AND I am still alive and kicking!

  • Im ignorant about vegetables but i eat it raw if boiled i must drink the water to(usualy i put just enough water to cook vegetables to not worry the boiling hot water steal all my minerals )

  • People are afraid of microwaves because they were sleeping on physics lessons and have no clue on this brilliant piece of technology.

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  • I am so confused now, I thought microwaving was the method that kept the antioxidant activity at its highest point. And now, boiling? Can you help us with another video on this topic?

  • I boil water, and pour it onto a cup of frozen vegetables. And just like tea, I drink the water that thawed out my veggies. Then I eat my veggies.

  • I am a Bharatiya (Indian), we eat vegetables every day. And if my family sees me cooking vegetables in this way, then they will not like it because this way the vegetables will be delicious but many of their nutritional elements will be exhausted. Maybe not that much because you have not boiled them too much.
    Just fry them in any little regional oil then add 2-5 tbsp of water and cover it, sprinkle it with spices. Want to eat it with any type of bread then make it more spicy by adding gravy, garam masala, etc

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  • Gee, color me silly, but I refuse to use a microwave any more, so I’ll donate the few nutrients I lose by steaming my vegetables rather than eating nuked food.

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  • Dude, you literally just said that both thin skinned and thick skinned vegetables should not be steamed or boiled and should be fried��I think you’re even starting to confuse yourself with all this research lol.

  • microwave was invented to perform things more quickly…and hence i feel its more unnatural method…i cant believe it retains more nutrients than other forms of cooking…

  • yes please make a video on how to make antioxidants in our body and it will be good also if making a video on antidepressant foods <3

  • Pomegranates are my favorite I wish were available all year around like some of the other fruits. I know they sell frozen arils but it’s not the same as fresh.

  • Good information. However. Olive is Not a vegetable. There is no nutritional need for precessed oils. Olive oil is Not a health food. Oil is liquid fat. One tablespoon of olive oil has about 15g, fat and 120 calories. Avocado and nuts on salads are a better nutritional alliterative than precessed fat and oil.

  • Just eat it RAW.
    Furthermore there was a Russian scientust back in the 1930s who found out that each food has its own critical temparature, which is defined as the temparature which removes most of its nitrients.

  • If you steam your vegetables… like broccoli, carrots, cauliflower… save the water and throw in the fridge and use that water the next day for a smoothie.

    Hope this clears up the confusion of what he said about losing nutrients though steaming but also best way was steaming certain ones!

    VIC is high in certain vegetables regularly steamed. Those vitamins aren’t lost as long as you save the steamed water!

  • wondering who funded the study involving microwaving lol.
    It would be so awesome if you, Thomas DeLauer could create a list magnet… for our refrigerators showing veggies to stir fry/ boil/ microwave/ as well as ok to cook which way from frozen.
    I will be your biggest subscriber/fan/ friend/etc. if you could produce this.

  • I have a serious question. But first, how in the world do you microwave mushrooms?!? I don’t mind doing it, but tell me how.

    The question: do the studies you quote discriminate between freshly harvested broccoli and supermarket broccoli, which has an average field-to-table interval of something like 16 days? According to Jo Robinson in her book “Eating on the Wild Side,” broccoli is a so-called “superfood” only if you eat it within six hours of harvesting. But it oxidizes quickly and with longer field-to-table times it’s just another good vegetable, no longer a “superfood.” I would imagine that the age of the broccoli used for the tests you cite would affect the results, but of course I don’t know.

    I’m lucky enough that in summer and fall, local Mennonite farmers let me go into the their fields to cut my own broccoli, resulting in a field-to-table time that is two hours or less.

  • great video..i come home from work and struggle to put something together…this is perfect to have in the fridge for the week…so good..just tried it today

  • microwave is unhealthy in the way of emitting very high levels of radiation that passes through walls even 10 feet away! the entire family can get hurt from that.

  • I’ve heard that deep fried butter is a thing (a disgusting thing, but actually a thing). I imagine that now sugar fried butter will soon be the new really big thing .

  • This video was very confusing and still have no clarification on what to boil, stirfry or microwave what you said about stirfrying certain vegetables was directly contradicted by your statement about microwaving them… This video needs to be cleaned up a bit

  • Interesting that microwave cooking (except for broccoli) was the one of the best cooking methods. I’ll admit, I am lazy and often resort to cooking in the microwave. As for broccoli, I’ll just eat more of it to make up for the amount of loss. The way I figure it, if it is easy I am more likely to keep doing it. So, in the end I get more nutrients using the microwave than I otherwise would using other methods.

  • Personally I think this is just boiling the goodness out of the vegetablesso sorry but steaming the only way for me but I certainly respect your views, especially as a chef!

  • Bell peppers, mangos, red apples and the super delicious blueberries that grows wildly in my backyard. Perks of living in northern Sweden; BLUEBERRIES EVERYWHERE!:D

  • Namaste

    Turmeric contains curcumin which is known to reduce oxidative stress and thus reduces damage to tissues preventing several diseases.

    We should not however have it in excess but in moderate quantity daily.