New Research Challenges the Way We Label “Healthy” Plant-Based Foods

A study shows that food processing greatly affects the health value of plant-based foods, with some processing methods, like fermentation, preserving or enhancing beneficial compounds. A study conducted by the Food Sciences unit at the University of Turku in Finland found that different processing methods have a significant impact on the biochemical composition of plant-based [...]

from SciTechDaily https://ift.tt/GdBo7kS