Prolonged cooking can destroy essential nutrients in vegetables, other foods – Dietician

Dr. Emelia Dery Gbogr, a dietician at the University of Ghana Medical Centre (UGMC), has issued a warning against the extended cooking of traditional foods in Ghana. Speaking on Joy FM Super Morning Show, Ms. Gbogr highlighted that the way food is prepared plays a crucial role in preserving its nutritional value, alongside the type of food consumed.

Traditional foods, she explained, contain vital nutrients that are essential for the body's proper functioning. However, excessive heat, water, and cooking time can significantly diminish these nutrients. The nutrition officer stressed that prolonged cooking methods can lead to substantial nutrient loss, with some studies indicating that up to half of a meal's nutrients may be lost.

She cautioned that traditional cooking practices, often passed down through generations, were designed to retain more of the food's nutritional content. After brief cooking, grinding, and combining with other ingredients, traditional methods help preserve more nutrients. Ms. Gbogr also pointed out that the use of excessive oil during cooking, especially in stews, can result in the consumption of more oil than necessary.

While she advised against completely avoiding foods rich in fat or protein, she emphasized that such foods should be consumed in moderation to prevent excessive fat intake. For individuals with specific dietary concerns or health conditions, consulting a qualified dietitian or physician is recommended. Clarifying a common misconception, Ms. Gbogr distinguished between fonio and quinoa, stating that while the two grains share nutritional similarities, fonio is a traditional West African grain with its own unique nutritional benefits.

She urged Ghanaians to incorporate more locally available nutrient-rich foods into their diets and emphasized that healthier eating involves not only choosing nutritious foods but also preparing them in ways that retain their nutritional value.