Steamed broccoli and roasted cauliflower are two of my favorite vegetable dishes; I could eat them every night of the week. But serve them up raw, and I won't touch them. So goes the veggie lover's dilemma: It's a common belief that heat destroys powerful nutrients in vegetables, but cooking makes them tastier.

First, let's clear up that myth. According to Scientific American, cooking actually enhances the nutritional value of several different kinds of vegetables. Powerhouse antioxidants like lycopene and cartenoids increase when veggies like tomatoes, carrots, cabbage, spinach and peppers are boiled or steamed. On the other hand, my beloved broccoli might actually be healthier raw, since cooking destroys an important enzyme. And while cooking boosts the beta carotene in carrots, it lowers the overall level of polyphenols.

Confused yet? Me too. Scientific American cuts to the chase for us: Cooked and raw veggies both offer a boost in certain nutrients and antioxidants. If you're unlikely to eat vegetables at all unless they're cooked, then by all means, toss some extra broccoli into your stir fry. But if your idea of a great snack is a bowl of chopped, raw veggies, then go ahead and eat up. The more you enjoy your veggies -- cooked or raw -- the more that you'll eat.

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I rarely buy frozen chicken, but it wasn't too long ago that my son and I enjoyed Chicken Cordon Bleu for dinner. It's a favorite of mine that I usually reserve for a treat at a restaurant. It looks like my son and I were a little lucky, though. As of now, 32 people in 12 states have contracted salmonella from frozen chicken dinners.

The frozen foods in question were breaded or pre-browned chicken breasts that needed to be cooked in the oven. Those who got ill neglected to follow the instructions and heated the food in the microwave. If the chicken is fully cooked before freezing, the microwave more than likely won't do the job.

When dealing with frozen foods, be sure to prepare the meal according to directions. And be sure that any meats -- frozen or fresh -- are cooked thoroughly.

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When you grab your veggies in the grocery store, do you go for fresh, frozen, or canned? If you grab frozen or canned vegetables, you may be onto something -- these options tend to deliver even more nutrients than their fresh counterparts.

All forms of produce are low in calories and contain fiber and phytochemicals -- plant compounds that provide varied health benefits. And when it comes to fiber, fresh is best. But for plentiful nutrients, already-cooked produce is tops. Cooking makes nutrients more readily available to the body, and the time fresh produce spends sitting on shelves depletes their nutrients.

There are some downsides to frozen and canned foods, however, like additives you won't find in the fresh produce aisles. So be careful. Look for low-sodium items, avoid all cream and cheese sauces, and steer clear of any label that reads "sweetened."

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It doesn't have to be only your husband you help with issues of the prostate. It can be any guy you know who might use a little assistance. And the only guidance you need to offer the men in your life is this: eat six servings of vegetables every day and you'll be less likely to develop an enlarged prostate.

Accomplishing six servings is not as big an undertaking as you might imagine. A serving can be as small as a half cup of cooked vegetables, six baby carrots, or half a cup of spaghetti sauce. Sound simple? Good. Now spread the word.

For more on what constitutes a serving, take a look at this site.

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Need a staple in your diet that's low in fat and loaded with protein, fiber, and slow-burning carbohydrates? Then this article is for you. It's all about beans.

It seems canned beans work in a pinch but if time permits, beans prepared from scratch are the best. Here's how to get the most bang for your beans:

• Wash and pick over beans to remove small stones and other foreign matter.

• Soak beans for eight hours, or overnight, in cold water. This makes them less likely to cause gas.

• If you're short on time, cover beans with cold water, bring to a boil, and simmer for two minutes. Remove from heat and allow them to sit, covered, for one hour.

• Discard soaking water. This gets rid of the starches that cause gas.

• Store dried beans in a tightly-sealed container in a cool, dry area. Beans kept longer than 12 months lose moisture and may require longer cooking. Age never diminishes nutrient value.

• Refrigerate cooked beans for up to five days. Freeze them for up to six months.

• One cup of dried beans equals three cups of cooked beans.

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I know there are men out there who cook. I hear about them from time to time, but where are they? They're like Loch Ness ... there's the occasional sighting, but never any proof that they really exist.

Well maybe you can make the legend a reality in your home by getting your guy into the kitchen. Wouldn't it be awesome if he was able (and willing!) to occasionally do the cooking? Try these 6 steps to get him there and let us know how it works out!

• Encourage him to cook what he wants to eat. It may take some sacrificing on your part since his choices probably are not your idea of ideal, but it's about the big picture.
• Help him if he needs it, but let him do it his way.
• Positive reinforcement works! Praise him generously, no matter how the meal turned out. If he feels appreciated he'll be more likely to try it again.
• Offer to do the dishes (I know, but it's better than doing the cooking and the dishes, right?)
• Review basic kitchen safety. If he's really new to the kitchen reminding him of things like where the fire extinguisher is and how to handle hot oil is a good idea.
• Review basic food safety. Nobody can hear too much about the importance of handling raw meat and perishable food items safely.

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