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?