Here’s an interesting and unexpected piece of information that ought to be communicated to your consumers…
“New research published in the Journal of Agricultural and Food Chemistry reports that cooked vegetables can be more nutritious than fresh vegetables,” according to a story in the February 2003 issue of Runner’s World.
Contrary to conventional wisdom, cooking some vegetables can give consumers an added boost of antioxidants.
“New research published in the Journal of Agricultural and Food Chemistry reports that cooked vegetables can be more nutritious than fresh vegetables,” according to a story in the February 2003 issue of Runner’s World.
Contrary to conventional wisdom, cooking some vegetables can give consumers an added boost of antioxidants.
- KC's View:
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Who knew?
Because retailers are on the front lines of where, how and why people buy food, it makes sense for retailers to endeavor to help consumers understand the realities and myths that surround the science of losing weight. Using articles like this one, and others that appear in many Rodale publications, as a basis for talking to consumers about smart ideas for their diets, is simply a good idea.
