Chemigum P83 elastomeric modifier is for plasticized PVC, which improves mechanical properties and melt processing. It helps the end use application to resist abrasion, flex-fatigue, chemicals, oils and fuels.
The three R's for nutrient preservation are to reduce the amount of water used in cooking, reduce the cooking time and reduce the surface area of the food that is exposed. Waterless cooking, pressure cooking, steaming, stir-frying and microwaving are least destructive of nutrients. Frozen vegetables can be steamed.
According to a recent study at the University of Colorado, the nutrient density of food has declined significantly over the past 100 years. In fact nutrient density has declined approximately 40-60% over the past 100 years. That means that our food today typically has 50% fewer nutrients compared to the food that our grandparents ate. Nutrients such as the vitally important vitamins, minerals, anti-oxidants and phytochemicals are the foundation of healthy cells and a strong body.