A 2011 study published in Food Chemistry examined blanching (cooking asparagus briefly in boiling water) and saw a marked difference in the asparagus depending on how long the vegetable was submerged
doi: 10.3389/fnins.2025.1498981 Received 19 September 2024 Accepted 17 February 2025 Published 10 March 2025 Volume 19 - 2025 Edited by Nemanja Jovicic, University of Kragujevac, Serbia Reviewed by Lorenzo Lorusso, ASST Lecco, Italy Benjamin Heng, Macquarie University, Australia Hanneke Willemen, University Medical Center Utrecht, Netherlands Updates Copyright 2025 Davis, Higgs, Snaith, Lodge, Strong, Espejo-Oltra, Kujawski, Zalewski, Pretorius, Hoerger and Morten
Look at factors like meal timing, portion sizes, protein intake, physical activity, and medication adherence
from bench to bedside
10.1016/j.foodres.2018.02.016 45 LundstromR