Nourish ingredients are prepared using specific culinary techniques to ensure you get the most nutrients and benefits from every bite. A “raw-cooked approach” is used for vegetable, fruit and herb preparations to ensure you receive the greatest nutrient and bioactive benefit.
To reap these benefits, it's useful to know which vegetables are best eaten raw or cooked, the best cooking methods to get the most from a food's inherent bioactive compounds, and which preparation methods have the lowest impact on reducing the availability of nutrients and bioactives for your body.
You want a balance of cooked and “raw-cooked” foods in the MISE Toolbox. Cooked food provides valuable nutrients and can be more palatable, while raw foods will almost always reliable for their nutrient and bioactive density.
Food is a source of both nutrients (vitamin, minerals, protein etc.) and bioactives compounds, non-nutrient compounds in food that can essentially connect with genes, turning them on or off to influence important biochemical processes that impact our health. In spite of their importance, you won't find bioactives on a food label – yet – but our Nourish program attempts to bridge that gap in the present.
To learn more about Culinary Genomics, visit the Genomic Kitchen