microwave cooking

Question
does microwave cooking kill more nutrients than other  forms of cooking?

Answer
Hello Fred!

   Thank you for your nutrition question.  Microwaving does zap important nutrients in food more than other forms of cooking. For example, microwaving raw broccoli
drastically all but eliminates some natural health-promoting chemicals, a study reported in the
Globe and Mail said Friday.

Of particular note in the research was the post-microwaving disappearance of 97 percent of
flavonoids -- substances often found in many brightly colored fruits and vegetables that are linked
to a reduced risk of coronary heart disease, stroke and lung cancer.

However, the study being released in the Journal of the Science of Food and Agriculture -- conducted
by a group of Spanish government scientists in Murcia, Spain -- found boiling removed only 66
percent of flavonoids from fresh raw broccoli, and pressure cooking leached out only 47 percent."

For more answers to your nutrition questions check out "Ask the Nutritionists" by George Rapitis at www.authorhouse.com or your favorite bookstore.

-George Rapitis, Bsc. Nutritionist
www.juiceblend.com

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