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The study found out that traditional high-temperature cooking destroys the nutrients in the food. When cooking soup, people intend to keep all the nutrients in the soup during cooking so that they can be completely absorbed. Through the study of a hundred different cooking methods, the team found out that the best method is the “non-touching water cooking” method, which can keep the water temperature inside the inner, separated ceramic pot always at 100 ºC. With this cooking soup method, the food inside the inner ceramic pot will release its nutrients into the soup, where they remain. Thus, people can enjoy the absorbed nutritional matter well.