Jars with Carolina azolla (IMAGE) Penn State Caption The researchers tested three cooking methods that multiple studies have shown can decrease polyphenolic content in foods, with the aim of reducing antinutritional factors potentially restricting consumption of azolla — boiling, pressure cooking and natural fermentation, which is shown here. Credit Penn State Usage Restrictions Credit must be given to the creator. Only noncommercial uses of the work are permitted. No derivatives or adaptations of the work are permitted. License CC BY-NC-ND Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.