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How Cooking Methods Affect B Vitamin Content in Food B vitamins are water-soluble, meaning that if you cook your foods in water either by steaming, boiling, simmering, or poaching your food it may lower the amount of vitamin B in your meal

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However, researchers should always verify that their specific protein is not sensitive to benzyl alcohol, as it may interfere with certain enzymes or delicate protein structures

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Acknowledgments This work was supported by the National Science Foundation (IOS-1354971 to HAM)