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Microwave-kill-nutrients-in-food, no. microwave ovens generally do not destroy nutrients in food. for example, cooking vegetables in water increases the loss of water-soluble vitamins, and because microwave ovens can cook foods with little or no water, more nutrients are retained.. While there is little data to support the idea that microwaves kill nutrients in food, there is evidence to suggest it kills flavor, primarily because it's difficult to achieve crispiness in the cool environment of a microwave oven [source: yeo ]. another important consideration with microwaves is that they don't always heat food uniformly., plus, dr. sanjay gupta helps answer all your cbd questions and if it lives up to its claims to relieve pain and anxiety. then, the dish crew, vanessa williams, gail simmons, gina neely and jamika ....

It's been said that microwaving kills all, or most, existing nutrients in food. although microwaving does involve radiation, heating meals and vegetables this way does not destroy all the nutrients. like any method of heating, microwaving can affect the nutrient content to a certain extent -- however, it depends on how much you cook it., continued. but in most cases, using your microwave to cook food, if it’s covered tightly in a microwave-safe container with a minimal amount of liquid, is a nutritional win..

Microwaves are now commonplace in american homes, prized for their convenience. using electromagnetic energy, microwaves heat or cook foods ranging from vegetables to canned soups to meat. the primary factors in retaining nutrients when using a microwave are short cooking times and little added water., microwave radiation is much more similar to heat wave radiation than it is to nuclear radiation; it can't "kill" your food or make it dangerous or radioactive. in fact, the only effects that a microwave can have on food are those that stem from heating -- just as conventional cooking can affect food through heating it..

But microwaving that broccoli destroys the anti-cancer nutrients, rendering the food "dead" and nutritionally depleted. there's even some evidence to suggest that microwaving destroys the natural harmony in water molecules, creating an energetic pattern of chaos in the water found in all foods., but in most cases, using your microwave to cook food, if it's covered tightly in a microwave-safe container with a minimal amount of liquid, is a nutritional win. in fact, it can even enhance the....

Some nutrients break down when they're exposed to heat, whether it is from a microwave or a regular oven. vitamin c is perhaps the clearest example. but because microwave cooking times are shorter, cooking with a microwave does a better job of preserving vitamin c and other nutrients that break down when heated.


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