The microwave cooks food less evenly than a convential oven, sometimes the food does not reach temperatures neccessary to destroy bacteria and other pathogens that could cause foodborne illness.
Some research has shown that microwaved food is less nutritionally sound than non-microwaved food. For example, broccoli that had been cooked in a microwave lost 97% (!!!) of its antioxidants as opposed to when not cooked (or eaten raw). The study claims that the microwave destroys the most essential nutrients because it heats food from the inside out. That being said, the scientists did note that although some major nutritional elements were removed during the microwaving process, good elements did remain and eating microwaved vegetables is still better than eating no vegetables at all!
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