FOOD SCIENCE & BIOAVAILABILITY

Everything FitChef knows about food science & bioavailability.

The gap between what's in your food and what your body absorbs is bigger than you think.

The papers we actually read

Every claim above traces back to a peer-reviewed paper. No shortcuts. No cherry-picking. 3 studies analyzed on food science & bioavailability.

Your Frozen Peas Have Double the Vitamin E of Fresh A UC Davis study comparing eight produce items across eleven nutrients found that frozen matched or exceeded fresh in the… Bouzari et al. · 2015 · Journal of Agricultural and Food Chemistry

Does Cooking Vegetables Destroy Nutrients? 27 Tests Later In a controlled comparison of boiled, steamed, and fried vegetables against raw, cooking increased antioxidant capacity in 26 of 27… Miglio et al. · 2008 · Journal of Agricultural and Food Chemistry

Hall 2019 UPF Study: 500 Hidden Calories Nobody Tasted Twenty adults locked in an NIH hospital ward ate 508 extra calories per day on ultra-processed food — despite rating… Hall et al. · 2019 · Cell Metabolism · n=20

3 studies → 0 verified claims → 0 flagship guides → 0 quick reads. Every link traceable. Every source cited.

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