Is fresh always best? The tomato paradoxHow cooking unlocks what your body can't absorb raw

From the show

Kitchen Wellness Secrets

Raw vegetables are often hailed as the nutritional gold standard, but the tomato is a fascinating exception to this rule. A specific antioxidant trapped within the cell walls is nearly impossible for our bodies to use when eaten fresh. Applying heat and fat breaks down these barriers and transforms the nutrient's structure, turning a standard dinner ingredient into a powerhouse of bioavailability.