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    Archive for the ‘riboflavin’ Category

    Got Milk? Keep It in the Dark

    I recently shared that, when cooking vegetables, the preparation method determines the amount of nutrients available for absorption.

    When it comes to milk, storage properties are just as important.

    Next time you’re at the grocery store, do not reach for glass or plastic containers of milk. This dairy product should be in containers that shield it from the harsh rays of supermarket ultraviolet light.

    Not only does exposure to light affect the protein structure of milk (thus offsetting its flavor), it also drains drastically lowers its nutritional value, specifically when it comes to Vitamins A, B2 (riboflavin) and C.

    The lower the fat content of the milk, the higher its nutrient losses when exposed to light. And, a little light goes a long way. Studies have found that, on average, nutrient losses for milk starts after just 4 to 6 hours of exposure to light.

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