09 Sep '12, 5pm

Microwaves Drastically Reduce Nutrients In Food

By Ed Bauman, PhD, originally published at GreenMedInfo.com I can remember the days growing up in the 1950s and 1960s, when we prepared foods without a microwave oven. Water was boiled on the stove. Chicken was baked in an oven. Vegetables were steamed, baked, or sautéed. Food was whole and fresh. Even a TV dinner was baked in the oven, which took about 15 minutes to warm. And then, modern science and technology brought us the microwave oven that could heat food rapidly, from 30 seconds to a couple of minutes. The industry has claimed that microwave cooking protects the nutrient content of foods. However, in tasting foods that came out of a microwave oven, the texture was changed, as was the flavor. Foods cooked or reheated in microwave ovens became rubbery and lacked the savory smells and layered flavors that come from cooking foods slower and longer. Nevertheless, people...

Full article: http://www.care2.com/greenliving/studies-show-microwaves-...

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