Destruction of nutrients in meat during cooking

[Guest guest]

Pratick-

>In particular, I care about the critical vitamins - A, D, B12 and the CLA.

Vitamin A is fairly stable, D more so, B12 is stable... I've read

conflicting information about CLA, so I don't know. Pantethenic acid,

folate and vitamin C are destroyed by cooking, though.

>Also, I don't mean deep-frying or well-done meat - simple marinating and

>then cooking

>with water, onions, and some spices.

Acidic marination may destroy some nutrients too. Vitamin K is destroyed

by strong acids, though how strong (and which type(s) of K) I don't

know. Same for biotin and B12. Pantethenic acid is also destroyed by

acid, and not necessarily strong acid, either. Others... I don't know.

-

[Guest guest]

I understand that CLA was first discovered in Cheez Whiz.

Must be pretty stable, huh? ;-)

--- In , Idol <Idol@c...>

wrote:

> Pratick-

>

> >In particular, I care about the critical vitamins - A, D, B12 and

the CLA.

>

> Vitamin A is fairly stable, D more so, B12 is stable... I've read

> conflicting information about CLA, so I don't know. Pantethenic

acid,

> folate and vitamin C are destroyed by cooking, though.

>

> >Also, I don't mean deep-frying or well-done meat - simple

marinating and

> >then cooking

> >with water, onions, and some spices.

>

> Acidic marination may destroy some nutrients too. Vitamin K is

destroyed

> by strong acids, though how strong (and which type(s) of K) I don't

> know. Same for biotin and B12. Pantethenic acid is also destroyed

by

> acid, and not necessarily strong acid, either. Others... I don't

know.

>

>

>

>

> -

[Guest guest]

Pratick-

>We marinate using yogurt and (very little) oil (usually grapeseed or

>mustard oil).

>If there are lots of bones too, we add white vinegar.

>Would this be acidic enough to destroy the biotin, B12 and K?

I seriously doubt it. I'm sure you're fine with that, though I don't know

about those oils.

-

[Guest guest]

>We marinate using yogurt and (very little) oil (usually grapeseed or mustard

oil).

>If there are lots of bones too, we add white vinegar.

>Would this be acidic enough to destroy the biotin, B12 and K?

I don't know, but the acid in your stomach is more acidic

than yogurt for sure! My understanding is that most of the K and B vitamins

are produced by bacteria in the lower intestine, though I have heard

of supplements working, so I'm not sure where acid fits in. Meat

is supposed to sit in your very acidic stomach though until it dissolves

into mush ( " chyme " ), so I wouldn't worry about a little marinade.

Heidi Jean