Unfortunately, multi-vitamins are made of something -- food.  And since
they are made of a wide variety of foods, it's VERY likely I will be
allergic to any one of them.  So far I haven't found a workable vitamin,
except (interestingly) vitamin C, since one can buy that produced from a
variety of different plant sources.  If the other vitamins are retained
at some level even with cooking, then perhaps I have little or nothing
to worry about.

Erik

On Sunday, February 17, 2002, at 02:43  AM, Tom Bridgeland wrote:

> C is especially vulnerable to heat, it is oxidised. Meat actually has
> a fair bit of C before it is cooked.
>
> Anyone know if rare meat retains any C ?
>
> If it doesn't offend your allergies (or paleo sentiments), can you
> take a multivitamin? Better than nothing.
>
> Erik Hill wrote:
>
>> I know that some vitamins break down or otherwise become useless with
>> heat.  Is this effect total?  In other words, will cooking completely
>> destroy some vitamins (such that there is _no_ vitamin of that type
>> remaining) or does it just reduce it in terms of amount?  Is it the
>> time
>> or the heat that determines if it is destroyed?  And, which vitamins
>> are
>> susceptible?
>