I received a request from a reader to talk about the best meal prep method to preserve nutrients. It’s a great question, but I had to laugh because, honestly, it’s a joke in our family. I’m actually not allowed in the kitchen, especially during meal preparation. If I’m lucky, I get to enter the kitchen to wash the dishes or take out the trash – but that’s it!

I’m a chemist by training, so I certainly appreciate the health benefits of all the colors served on my plate courtesy of plant compounds like lycopene that give a tomato its red color, anthocyanins that give blueberries and grapes their deep purple shade, or curcuminoids that impart turmeric with its bright yellow hue.

It’s all good science, and it’s the same science behind the Nutrilite™ brand. But, as they say, food isn’t nutrition until you eat it. For that, you need a magnificent cook.

Francesca is just that. To me, she’s the best cook around. She buys fresh ingredients from the local market on the same day that she cooks, then prepares dishes that are not only flavorful, but bursting with color. No recipes required. I count myself as one lucky man to enjoy her feasts.

With that being said, I frankly don’t feel like it’s my place to talk about anything that has to do with the kitchen. So, my answer to the question has to be short and sweet.

What is the best cooking method?

From my vantage point, the best cooking method is one that uses fresh, colorful, locally sourced ingredients prepared with creativity and enjoyed with those you love.

Bon appétit!

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