Why vegetable cooking water should be kept

When cooking vegetables either boiling or slow cooking, the cell structures of the plant break down damaging the plants nutrient integrity, This is less so when stir frying, steaming and microwaving as the cooking method is quicker removing the structure impairment caused when placing the plants in water. 

As the food breaks down important nutrients and minerals and vitamins they are released in to the water, the greater the amounts of water utilised when boiling the greater the escape of the important nutrients. It is also believed that pre soaking vegetables will increase the damage to the plant cells. There are some exceptions to this rule as the antioxidants called carotenoids in carrots, courgettes and broccoli actually increase when they are boiled, according to findings in a January 2008 study in the "Journal of Agricultural and Food Chemistry."

However it is important to keep the water after it has been used to boil the vegetables, the nutrient content is so high that the water becomes very valuable. 

It is wise to mention that if the vegetables are not organic or have been exposed to any pesticides and nitrates used when growing, then these substances will also absorb in to the water.

Broccoli, cauliflower, cabbage, Brussels sprouts and kale when boiled add goitrogenic substances in to the water these suppress the function of the thyroid gland by interfering with iodine uptake. 

Any remaining after boiling potatoes will contain hemagglutinins that disrupt red blood cell formation. The water can however be consumed in small amounts to treat indigestion. 

All of these waters (with the exception to a small amount of potato water) should be discarded. The remaining water can be used to boil pasta, make gravy, soup, sauces or stock. 

The water can be cooled and used as a drink, added to smoothies and even used to water plants transferring the nutrient content back in to the plant cycle.

Plants also love tea (with out milk and sugar) especially Aloe vera