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Published by Chris Watkins
Published 2010
License CC BY-SA 4.0
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Food preparation carried out with cookers, blenders, utensils and various appliances, can have a major impact on the nutritional value of the food, for better or worse.

Food that contains anti-nutrients must either be:

  • Prepared properly to deactivate these compounds - e.g. foods such as cassava that contain cyanides must be soaked, fermented and/or cooked in water for a long time; beans (especially kidney beans and chick peas) must be cooked at high temperature (boiled at 100 deg C - the toxins can be made worse at 75 deg C). Pre-soaking may help.[verification needed]
  • Eaten in moderation to keep exposure to safe levels - e.g. oxalates.


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