Evidence-based nutrition
We read the studies. You get the answers.
The research depth of PubMed. The reading experience of a magazine. The simplicity of pressing play.
How Much Fat Per Day? Three Research Programs, One Answer Nobody Assembled
Every cooking-method ranking you have ever seen puts frying last. Raw on top, steaming close behind, boiling in the middle, and frying dead last for anything nutritional. Fried carrots came back with nearly four times the antioxidant capacity of raw ones. A third measurement method put the increase at 1,956%.
You're spending more at the grocery store. Maybe thirty percent more on chicken, sometimes double on eggs, often a few extra dollars per bag of vegetables. Every time you reach for the organic option, you're making a bet — that the food inside is nutritionally superior, that the premium buys better protein, better fat, better raw material for your body.
The claim shows up in wellness blogs, cooking sites, and the occasional barbecue conversation: marinating meat reduces carcinogens. The number is always big, sometimes "up to 90 percent," and the source is always vague. No marinade type. No cooking temperature. No control group. Just a confident percentage floating across the internet with nothing underneath it.