Simple cooking change could boost nutrient absorption

A simple change in cooking order, specifically for tadka, can significantly impact nutrient absorption and preservation. Dr. Tarang Krishna, a cancer healer, advises sautéing tomatoes and onions without ghee or oil initially, adding the fat later. This approach contrasts with the common practice of heating ghee before adding vegetables.

This sequence helps in gradually softening the vegetables, allowing them to release moisture and reducing exposure to high temperatures that can degrade heat-sensitive nutrients. Onions are rich in quercetin, and tomatoes contain lycopene, which becomes more bioavailable after cooking. However, excessive heat can damage these beneficial compounds.

Adding ghee or oil later aids in the absorption of fat-soluble nutrients like lycopene, striking a balance between preservation and absorption. Experts emphasize that moderation and timing are key. Gentle cooking methods such as steaming and slow simmering are encouraged over charring or deep frying to reduce the formation of harmful compounds.

For individuals undergoing medical treatment, easily digestible meals are crucial. Lightly cooked, less greasy foods with balanced spices support recovery better than heavy, oily preparations. These small, consistent kitchen habits play a significant role in long-term health.