By American Chemical Society —— Bio and Archives--November 22, 2017
Fortified and biofortified foods are at the forefront of efforts to combat vitamin A deficiency worldwide. But little is known about what influence processing may have on the retention of vitamin A precursors in these foods. Now in a study appearing in ACS Omega, scientists report that a high percentage of these healthful substances — in some cases, almost all — can survive cooking, depending on the preparation method. The Comment section of online publications is the new front in the ongoing Cancel Culture Battle.
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