Microwave = Less Nutrients
Cancer-fighting antioxidants, Flavanoids, and probably more nutrients are destroyed by microwaving. Researchers found raw broccoli that was boiled, blanched, steamed, and most importantly microwaved lost significant amounts of nutrients. In the microwave, up to 97% of antioxidents were vaporized, while only 11% or less were lost in steaming. Flavanoids in particular (the cancer- and heart disease-fighters) were effectively destroyed.Lesson for us: If you can stand it, eat raw vegetables. If you must cook, use anything but the microwave. To quote the report,
"The fact that cooking in general breaks down health-promoting chemicals is well known, but all previous studies suggested that microwaving was far from the worst offender in this regard."
posted by Camilo Pérez @ 09:57
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