I’d really like to get myself a crock pot as I hear it’s a great way to make healthy meals in bulk. I lack the time and energy to cook after working all day.
My one concern is this: might cooking the meat and vegetables for such an extended period of time leach out some of the nutrients and/or alter their chemical structure so as to make them less beneficial?
I would guess that if so, the broth would become either more nutrient-concentrated or void (depending on if the heat inactivates some of the phytonutrients in the veggies).
I realize that we all cook most foods to some degree, except users of raw food diets, but I’m just not sure what 5-8 hours of cooking might do. Pardon my ignorance if the answers to my concerns are widely known. Thanks!