Dr. Gourmet Newsletter:
January 29, 2007
Chef Tim Says...
Any grain that has been finely ground is technically a flour.
The most popular flour is all-purpose wheat flour, also known as white flour. It is manufactured by crushing wheat berries between large steel rollers. Most white flour is mass produced in industrial quantities with the production process taking place at high temperatures, which both destroys the wheat germ and removes the outer bran layer. All that is left is the endosperm. The result is the loss of many vitamins and nutrients. Wheat Flour
Featured Recipe: Raisin Bran Muffins
Muffins are great. These are a light bran muffin with a subtle sweetness, and the nutmeg adds just a hint of spice. All that with over 1/4 of the fiber you need in a whole day. Raisin Bran Muffins
Ask Dr. Gourmet
Why does the Vitamin K level go higher after the broccoli is cooked? Raw chopped it is 92.5mcg and cooked chopped is 220.2. Also if we keep our RDA of Vitamin K at 80mcg per day, does that mean our INRs won't change?
Dr. Gourmet Says...
The difference occurs not because there is a change in the amount of Vitamin K but that the volume of cooked broccoli is less than when it is raw. The results that the USDA gives for cooked foods are measured after the food is cooked. So the cooked chopped broccoli takes up about half of the volume that raw broccoli does. This is more obvious with ingredients like mushrooms or spinach which lose even more volume when cooked. More on Coumadin® and Vitamin K