The three R's for nutrient preservation are to reduce the amount of water used in cooking, reduce the cooking time and reduce the surface area of the food that is exposed. Waterless cooking, pressure cooking, steaming, stir-frying and microwaving are least destructive of nutrients.
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Answer:
The answer is Eletrical Shock
Explanation:
The extent of injury resulting from _Eletrical Shock____ is typically not immediately visible because the current flows through muscle tissue and organs and not through the skin, except at the entrance and exit points.
The liver is the one responsible for making cholesterol in your body when needed.
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