3 MYTH: Raw carrots are more nutritious than cooked ones

传闻3：生胡萝卜比熟胡萝卜更具营养。

TRUTH: Cooking actually increases carrots’ nutritional value because their tough cellular walls are broken down in the process, allowing the body better access to beta-carotene, which the body uses to make vitamin A.

真相：熟胡萝卜其实更有营养，这是因为高温有助于分解胡萝卜组织结构中坚韧的细胞壁。人体因此能够更好地摄取β-胡萝卜素，这种胡萝卜素对人体制造维生素A大有裨益。

Adding a little fat to them also helps the body to absorb beta-carotene, so roasting in a little olive oil is a great way to serve them.

此外，在烹饪胡萝卜时加点油脂也能够促进人体对β-胡萝卜素的吸收，所以烤胡萝卜时加点橄榄油是个不错的选择。

4 MYTH: Eggs should be avoided because of their high cholesterol content

传闻4：鸡蛋的胆固醇过高，不宜多食。

TRUTH: For years the humble egg has been considered a health risk due to its high cholesterol content – but health experts now know that the cholesterol in food has little impact on our blood cholesterol (unless we have a genetic condition that predisposes us to high cholesterol).

真相：长年以来，不起眼的鸡蛋因其过高的胆固醇而被人们认为存在健康风险。——但是健康专家现在发现，食物中的胆固醇对人体血液中胆固醇的影响微乎甚微。（除非我们的基因先天决定我们体内有极高的胆固醇）

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