questions on nutrition

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?

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Here i share some more discussion about nutrition. Nuts are high in fat content, though they are good for you in moderation. Meat can be high in fat, the protein is good though, 3-4 ozs per day is acceptable. Chinese would depend on the oil that was used in the preparation, usually restaurant oils are low quality so I would be careful with them.