Are overcooked pasta and beans still nutritious?

I know if I cook vegetables too long, they would lose nutrients. How about pasta and beans? Do they lose their carbohydrates and proteins and other nutrients in them if I cook too long? I always cook pasta and beans for over an hour because I like nice and soft and plumed pastas and beans. Am I eating zero nutritious pasta and beans?


Is raisin bran a good source of iron?

I was recently turned away from a blood donation site for slightly low hemoglobin. I'm a menstruating woman and a vegetarian, so it wasn't a big shock. I'm trying to add more iron to my diet in the form of beans and cruciferous veggies and eggs (cooked on cast iron!), but I've run into some confusion. The pamphlet I got from the blood bank suggests raisin bran as a very good source of iron. Several health articles and studies I've found online also point to raisin bran, but others say that wheat bran inhibits iron absorption and should be avoided when trying to raise iron levels. Sometimes the conflicting information comes from the same source! Can you shed any light on this, Alice? Would a bowl of raisin bran a day help or hurt my iron intake?


Why do I still feel sick after drinking weeks ago?

I am a 23 year old female who enjoys a few glasses of wine but, in my opinion, doesn't drink more than the average college student. A few weeks ago, I had quite a bit to drink and haven't felt the same since. I am dizzy, forgetful, confused and my liver is very tender to the touch. I have continued to have a few glasses of wine a couple nights out of the week and it seems to be the only thing that gets me back to feeling "normal." Is this a normal way to feel or should I be concerned?