Gazpacho Ingredients Lose Vitamin C During Preparation

A good example of clearly meaningless research.

In summer, more dishes like gazpacho a cold soup containing raw vegetables, bread, olive oil and vinegar are consumed. A new study has revealed that ingredients' vitamin C content as well as other organic acids is lower in the resulting mixture, meaning that it should be eaten immediately after preparation.

Or what?

"We found that the gazpacho showed a lower ascorbic/dehydroascorbic acid ratio than the vegetables used to prepare it," explained Elena María Rodríguez, co-author of the study conducted by the Complutense University of Madrid and the University of La Laguna (Santa Cruz de Tenerife). She added: "This suggests that some of the vegetables' antioxidant capacity is lost."

Since antioxidants can harm, apparently, this could be a good thing, not a bad one as these morons suggest.

What is needed in so much so-called research is a result, a consequence, a meaning.

Don't hold your breath.