Cooking methods that kill or protect nutrients: Frying, pressure cooking, reheating and what to change first

Everyday cooking habits significantly impact nutrient delivery, with heat, water, and oxygen affecting vitamins and omega-3 fats. Science reveals that steaming and microwaving excel at nutrient retention, while boiling and high-heat frying lead to major losses. Simple adjustments like steaming vegetables and reheating food only once can preserve more vital nutrients.