The other day I saw an article that stated that overcooking vegetables increased the amount of antioxidants that were able to be released when the vegetables were consumed. --it did not increase the amount of antioxidants in the vegetables; it only increased the amount released during digestion--
Anyway, Is this true?

This got me to wondering about the effect of cooking and heating in general and leads to a couple of other questions.
1) Does "toasting" have a detrimental effect on whole wheat bread?
2) Is medium or rare a better choice for meat than well done?

Have there been any studies on this?