Answer:
High heat can reduce the vitamin C content of the vegetables, and when heat and water are combined, as they are in boiling, you can see significant reduction of vitamin C. (One study found that boiling reduced the vitamin C content in broccoli by 45 to 64 percent.) This is because the vitamin is first leached out of the food into the water, and then degraded by the heat.
Explanation:
Stop doing that
Is a negative communication hope this helps :)
Talk to someone you trust about your feelings and why you feel this way about yourself.
The answer is demanding and responsive because they need to get in touch with in cause of an emergency
