Whether or not it is more healthy to cook something in a microwave will depend on the food and what method you are comparing it to. In general, though, it is likely to be a better option because many nutrients break down when exposed to heat and in a microwave, food is exposed to heat for a shorter period of time. Also, keep in mind some of the negative effects of other cooking methods, such as charring from microwave ovens that can contain carcinogens.
They very well may, though there is no clear scientific consensus. One study published in the Journal of the Science of Food and Agriculture found that broccoli ‘zapped’ in the microwave with a little water lost up to 97 percent of the beneficial antioxidant chemicals it contains. By comparison, steamed broccoli lost 11 percent or fewer of its antioxidants. Yet as of March 2005, Australian’s largest and most diversified food research organization, Australia Food Science promotes microwaves ovens as a convenient and healthy way to cook. The only clear consensus on the issue seems to be: cook your food as little as possible to retain the most nutrients.
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