The Magic of an Iron Kadai – 2

There is a major debate in nutritional circles as to the benefits of raw against cooked vegetables and greens. However, there is no simple answer. It all depends on our personal health objectives and the nutrients we require.

Certain vitamins and nutrients that are water-soluble (i.e. that dissolve in water), like Vitamin B, Vitamin C and some minerals, lose nutrient values when cooked. The method and time of cooking also affects the quantum of nutrient loss.

Continue reading

The Magic of an Iron Kadai – 1

With the advent of modern lifestyles, the convenience of modular kitchens, and the widespread use of non-stick, stainless steel and aluminium cooking utensils, we have put aside much of the wisdom of our grandparents. This has also affected our health. Most of us can remember the presence of an iron kadai or pan in our mother’s and grandmother’s kitchens.

Continue reading