Cooking tomatoes -- such as in spaghetti sauce -- makes the fruit heart-healthier and boosts its cancer-fighting ability. All this, despite a loss of vitamin C during the cooking process, say Cornell food scientists. The reason: cooking substantially raises the levels of beneficial compounds called phytochemicals.
Light margarine available on the market could be considered as a butter substitute. On the contrary to ordinary butter, light margarine do not contain either sufficient fats or harmful substances.
