Did you know that when you wash your
vegetables you actually wash folate
right into the sink? When it comes to
folate, you got to know more than just
what foods are high in folate cause
there's lots of things you could be
doing in your kitchen that is gonna
cause you to lose the folate that's in
your food. So if you want to know how to
get enough folate, watch this video.
Hi. I'm Dr. Chris Masterjohn of
chrismasterjohnphd.com, and you're watching
Chris Masterjohn Lite, where the name
of the game is "Details? Shmeetails.
Just tell me what works!" And here is what
works for getting enough folate. When we
think about folate, we should think about
the three L's: liver, legumes, and leafy
greens. Now really it's not about leaves,
it's about greens, so the 3rd L is really
a G, but forget that. It's easier to
remember the 3 L's. Now some of the
3 L's are especially good. Any kind
of liver falls into this category. And
the following legumes fall into this
category: kidney beans, chickpeas, lima
beans, soy beans, mung beans, black beans,
and pinto beans. Among greens, leeks,
spinach, and broccoli are especially good.
If you're eating these foods, one to two
servings a day should be enough. If
you're eating other legumes and leafy
greens, then you should probably eat two
to three servings instead of one to two.
Now when you're eating these foods the
important thing is how do you hold on to
the folate to get it inside of you
without losing it before it even gets
into your mouth? There's a few things to
keep in mind. Number 1: freezing. Folate
is really stable in liver over the
course of 6 to 7 months in the
freezer, but it degrades really rapidly
in vegetables. So don't trust frozen
vegetables for your folate. Unfortunately
I can't find any studies on the
stability of folate in dried
legumes over time. I suspect
that it's very stable in dried storage.
I haven't been able to verify how stable
for how long. So if you know any of those
studies, let me know. The next question is
what do you do when you're preparing it?
Well if you have to wash your food, you
can lose folate in the washing water. And
the loss of folate is proportional to the
surface area of the food. And of course
also the amount of time spent under
running water. So wash your food as
little and as gently as you need to, to
practice good hygiene and good food
safety. When you do wash it, it's
important to minimize the surface area
exposed to the washing. What that means
is if you're washing leaves, wash the
whole leaf before you dice it, or chop it,
or shred it. If you shred a bunch of
cabbage and then put it in a strainer
and then subject the contents of the
strainer to running water, you're
massively increasing the loss of folate
in the washing water because you've
increased the surface area. If you have
legumes, it's very possible you'll soak
those legumes. When you do that, folate
leeches into the soaking water. You can
have up to 20% loss of folate
in the soaking water, and so what you
should do is try to consume the soaking
water. So what I would do is try to use
the amount of soaking water that you'll
be able to cook with after the fact, so
that you don't lose any of the folate.
When you're cooking your food, you should
cook it as gently as possible. So
steaming is better than boiling. Even
pressure cooking is somewhat better than
boiling. But no matter what you do, if
it's using water you will lose folate in
the cooking water. And so just like you
want to reuse the soaking water whenever
possible, you also want to reuse the
cooking water whenever possible. If
you're talking about vegetables, you'll
probably lose about half the folate when
you cook it.
But half of that is heat-processed
degradation. The other half is lost in
the water. If you consume the water
you're only losing a quarter of the
folate instead of half. The good news is,
just like folate is super stable in
liver during frozen storage, it's also
super stable in liver during cooking.
You can cook liver and you won't lose
any of the folate.
All right, I hope you found this useful.
Signing off, this is Chris Masterjohn of
chrismasterjohnphd.com.
You've been watching
Chris Masterjohn Lite, and I will see you in
the next video.
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