Vitamin B cannot produce any energy no matter how much how much carbohydrate and creatin you ingest. Vitamin B also contains chromium, which is shown to reduce body fat. Vitamin B looses some nutritional value when it is soluble in water. It also looses some nutritional value when it is exposed to light. Some foods that contain Vitamin B are broccoli, beef, and almonds. Most food containing Vitamin B cooked. Since vitamin B is soluble in water, when you cook your food in water it takes away from the vitamin B.

The next vitamin I will discuss is Vitamin E. Vitamin E is shown to reduce the risk of heart attacks. In order for you to reduce the risk of heart attack you must consume 100 IU of Vitamin E for at least 2.5 years. Foods that contain vitamin E

are salad dressing, vinegar, walnuts, and squash. Humans ages 19+ are recommended to consume 15 mg of Vitamin E. Vitamin E is also known to protect against such deadly diseases as cancer and heart disease.

Vitamin A is defined as being a “family of fat soluble vitamins.” The most active source of vitamin A is Retinal, and it’s the most useful. “Vitamin A plays a very important role in your vision, bone growth, reproduction, cell division, and cell dieterentiation which is the process by which a cell derides what is going to become.” On top of this vitamin A helps the body and the immune system. It determines whether your immune system will work fast or slow. The immune system fights off diseases and infections. Lack of Vitamin A may bring about many deficientcys in your body. Some foods containing vitamin A are Beef, liver, cheese pizza, and whole white milk.

When you leave your food out for a certain amount of time your food begins to change color and rot, which is a part of chemical reaction. Mostly all meats should be set at the temperature of 154 degrees Celsius. The coloration of food is known as “Maillard Reaction.” “It generates the characteristic color and aroma of foods cooked over a flame, in the oven, or in oil.”

When your vegetables are put in boiling water it changes from firm, to soggy. Between the temperature of 66 and 69 degrees Celsius vegetables and meat start to loose their color. This is the reason why you should put vegetables into boiling water right away. The chemistry of cooking is very interesting.

Another vitamin that is important to remember while preparing food is Vitamin D. “the main job of Vitamin D is to mainta

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