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I was told by someone that when cooking chicken for soup stock, etc. that the meat should be cooked until the bones are soft which takes hours of simmering. My thought on this was that the entire nutritional content of the meat would be destroyed. I feel that cooking for this length of time may make flavorful stock, but what is left? This is one of the reasons behind me asking the question, "Does the nutritional content of food change when cooked?" I would like some expert advise for both me and my friend. Thank you, Loma Vazar

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Q: Does the nutritional content of food change when cooked?
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