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Originally Posted by Tassador
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I thought that microwaves killed the nutrients in food? I do use it to reheat food with a set paper towel.
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http://www.health.harvard.edu/stayin...-and-nutrition
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The cooking method that best retains nutrients is one that cooks quickly, heats food for the shortest amount of time, and uses as little liquid as possible. Microwaving meets those criteria. Using the microwave with a small amount of water essentially steams food from the inside out. That keeps more vitamins and minerals than almost any other cooking method.
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Not a scientific journal, its the way i understand it to be tho.
http://www.ncbi.nlm.nih.gov/pubmed/7047080
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It is concluded that there are only slight differences between microwave and conventional cooking on vitamin retention in foods. In conclusion, no significant nutritional differences exist between foods prepared by conventional and microwave methods. Any differences reported in the literature are minimal.
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This is, but i didn't read the whole article.
Take it however you want