You’re trying to get healthier. You’re trying to live longer. You’re trying to prevent or fight disease. So what do you do? Naturally, eating a lot of fresh, varied vegetables comes to mind. Likewise, unless you plan to eat entirely raw foods, you’re probably searching for the best way to cook these health-boosters without comprising their benefits. Steaming seems like the best option, right? When steaming, you don’t use fat from oil that is needed for frying, nor do you submerge the items in water as with boiling, which runs high risk of leaching nutrients. It also has the potential to increase the nutrient density or ability of nutrient absorption for some vegetables, like asparagus. However, heat destroys enzymes and changes the chemical composition of vegetables. The level of nutrient breakdown varies in each vegetable. For those listed here, while some nutrients are still available after steaming, a significant amount are not. Thus, despite steaming’s seemingly good qualities, there are still certain vegetables you should never steam, but instead eat raw. Of course, eating them steamed is better than not eating your vegetables at all, but for those worries about heat killing nutrients, avoid steaming these veggies.