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How To Rid Your Food Of Nutrients In One Minute Or Less

September 26, 2012 by  

How To Rid Your Food Of Nutrients In One Minute Or Less

Convenience comes with a price. That’s definitely the case with microwaves. If you’re thinking of zapping your veggies, you may want to think again.

A study published in Bioeclectromagnetics in 2008 found that cooking asparagus in the microwave reduces the vitamins available.

In 2001, a study was published in the Journal of Nutrition which suggested that heating garlic in the microwave for one minute inactivates alliinase, an enzyme in garlic that fights cancer.

In 2003, an article in the Journal of the Science of Food and Agriculture showed that microwaving broccoli can remove as much as 97 percent of its antioxidants.

Microwaving may seem like the quickest and best option when preparing food. Although it may be the quickest, it is by no means the best. Not only do you lose essential nutrients when you choose to microwave your food, it also affects the taste and texture.

Instead of microwaving, try steaming.

Bryan Nash

Staff writer Bryan Nash has devoted much of his life to searching for the truth behind the lies that the masses never question. He is currently pursuing a Master's of Divinity and is the author of The Messiah's Misfits, Things Unseen and The Backpack Guide to Surviving the University. He has also been a regular contributor to the magazine Biblical Insights.

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  • Rocky Night

    Good to know! Many thanks!

  • Shorty

    I’m not really sure I believe this. Things don’t just disappear, so where do they go? I could see that possibly some vitamin containing cells would burst, but what’s inside them doesn’t vanish, it would just be intermingled with the juices, which you would consume along with the solids. These “educated idiots” are wrong more often that they are right, so I am taking this with a grain of salt.

    • Elda

      I am thinking what they are saying is they change form to something that does your body less good than if it had not been microwaved. I can see what you are saying about minerals though.

    • Pete

      I also question this. Has anyone done research comparing the damage that other cooking methods do to nutrients, and compared the results to what microwave cooking does? Is there any difference? All the microwaves do is to get the water molecules moving rapidly, and the friction between molecules generates heat.

    • eric

      This is not as irrational as you seem to think. there was a study done when i was in college about tempurature effects on nutrients. this was nornmal cooking, baking being used in the test, the result was that the more heat you expose your food to, the less nutritional value it contained when it reached the table. The study showed that nutrition began breaking down somewhere over 200 degrees f, i do not remember the exact number.

    • GregS

      Shorty, I agree with you. I’ve done some reading on this subject, and it appears that, while some of the nutrients are destroyed by microwaves (e.g. vitamin B12), most are just expelled out into the juices that the vegetables are being cooked in. Much of the literature is directed toward those who drain their vegetables dry after cooking them, and they then discard the juices. I myself like to drink the juices from the vegetables that I cook, regardless of whether or not I cook them in the microwave or on the stove.

  • Elected4Life

    Microwaves are GREAT!…….for disinfecting your kitchen wash clothes that is, lol!!!

    • Elected4Life

      Especially sponges!

  • Tom

    Microwaved food has been shown to alter blood chemistry. Even the Scandinavian court ruled in favor of the electrical manufacturers to put a gag order on a researcher with this information over 20 years ago.

  • Jason_Wise

    I think people should think twice before using a Microwave oven. I have read several articles from Russian scientist who have concluded to what goes into a microwave oven doesn’t come out the same. Also microwave oven are band in the Russia for those scientific papers. I sugust some googling on this subject of the safety of cooking in a microwave oven before ever using one again for cooking.

  • Vince & Cheryl Brown

    While great info, it only scratched the surface. for a complete and unrivaled understanding of nutrition; as well as sensable action you can take (better for you now than later), get to know Dr. Joel Wallach and Youngevity. It will change your life.
    Youtube “The Best of Dead Doctors Don’t Lie,” then visit us at:

  • r.p.

    Conventional cooking methods also destroy certain nutrients in food. The question is; “which method does the most damage”. There’s not much information about it in this article.

  • cerebus23

    Interesting read i never heard of this before thanks. Tho for years often perfered to use the oven over the microwave for most things simply because of texture and taste.

  • warner

    I tend to AGREE WHOLEHEARTEDLY ,I stopped using the microwave for allmost everything(reheat coffee on the gas range)except like DISINFECTING THINGS (sponge,toothbrush,etc.). I read something years ago about nukiing,the food keeps cooking after removed!NOT IN MY STOMACH!

  • AZ-Ike

    About six months ago, I received an email from friends about the safety of micro-waving. I make no claims the following is true, and I have not repeated the science project doing my own test.
    The email related the following:

    SCIENCE FAIR PROJECT: presented by a girl in a secondary school in Sussex .
    In it she took filtered water and divided it into two parts.
    The first part she heated to boiling in a pan on the stove, and the second part she heated to boiling in a microwave.
    Then after cooling she used the water to water two identical plants to see if there would be any difference in the growth between the normal boiled water and the water boiled in a microwave.
    She was thinking that the structure or energy of the water may be compromised by microwave.
    As it turned out, even she was amazed at the difference, after THE EXPERIMENT WHICH WAS REPEATED by her class mates a number of times and had the SAME RESULT.

    I can’t copy the pictures into this reply, but by day 3 of watering the plants there was a visible difference in the two plants. By day 7, the plant watered by microwave boiled water was stunted and looked to be dying.

    The text followed on the email:

    IT HAS BEEN KNOWN for some years that the problem with microwaved anything is not the radiation people used to worry about, it’s how it corrupts the DNA in the food so the body can not recognize it.
    Microwaves don’t work different ways on different substances. Whatever you put into the microwave suffers the same destructive process. Microwaves agitate the molecules to move faster and faster. This movement causes friction which denatures the original make-up of the substance. It results in destroyed vitamins, minerals, proteins and generates the new stuff called radiolytic compounds, things that are not found in nature.
    So the body wraps it in fat cells to protect itself from the dead food or it eliminates it fast.. Think of all the Mothers heating up milk in these ‘Safe’ appliances. What about the nurse in Canada that warmed up blood for a transfusion patient and accidentally killed him when the blood went in dead. But the makers say it’s safe. But proof is in the pictures of living plants dying!!!

    Prepared By: William P. Kopp
    A. R. E. C. Research Operations

    Ten Reasons to dispose off your Microwave Oven
    From the conclusions of the Swiss, Russian and German scientific clinical studies, we can no longer ignore the microwave oven sitting in our kitchens. Based on this research, one can conclude this article with the following:

    1). Continually eating food processed from a microwave oven causes long term – permanent – brain damage by ‘shorting out’ electrical impulses in the brain [de-polarizing or de-magnetizing the brain tissue].

    2 ). The human body cannot metabolize [break down] the unknown by-products created in microwaved food.

    3). Male and female hormone production is shut down and/or altered by continually eating microwaved foods.

    4). The effects of microwaved food by-products are residual [long term, permanent] within the human body.

    5). Minerals, vitamins, and nutrients of all microwaved food is reduced or altered so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down.

    6). The minerals in vegetables are altered into cancerous free radicals when cooked in microwave ovens.

    7). Microwaved foods cause stomach and intestinal cancerous growths [tumours]. This may explain the rapidly increased rate of colon cancer in UK and America .

    8). The prolonged eating of microwaved foods causes cancerous cells to increase in human blood.

    9). Continual ingestion of microwaved food causes immune system deficiencies through lymph gland and blood serum alterations.

    10). Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence.

    • The Cyber Scribe

      I read about the school science project and too saw the result of the experiment. I have read also the same ten points you made that was proformed by the scientist from Swiss, Russian and German scientific clinical studies. Microwave oven need to be re-evalulated anywhere they are still being used. With all the poisons being introduced in our food like GMO products, we can do without the microwave ovens making our health worse. Gmo corn has been proven now through the French studies, to cause tumors, kidney, and liver damage. I guess doctors and pharmaceutical companies would go out of business if people didn’t get sick. (Profit over people’s lives…Very Sad)

    • Kathleen

      I tried the water vs microwave experiment myself and had the same results with the plants.

  • Dan Mancuso

    I Googled this very subject some six months ago, being single I make batches of food, freeze and re-heat them with the microwave, very convienient.
    There were pros and cons for microwave use. I was more confused after my search but, and as some comments here suggest, I stopped using it anyway. I think we place far too much emphasis on convenience today anyway!

  • Chris

    Government wants to keep the population levels down? They don’t need anything else……they already have vaccines, drugs, microwaves, and GMO………among a few.

  • Chris

    Oops………forgot to add nuclear and future off-shore oil rig spills.

  • s c

    Bryan Nash, another great way to ‘rid your food of nutrients’ is to have absolute faith in the so-called ‘Food Pyramid.’ That ‘Food Pyramid’ is a myth concocted by anal retentive MDs [AMA pointy-headed geeks] and the FDA. It’s 100 years out-of-date, and it does damned little to keep anyone healthy.
    Talk to a nutritionist. Better yet, talk to a nutritionist who isn’t a starry-eyed utopian and has at least a quarter’s worth of common sense [no California graduates need apply]. A good way to judge whether or not you need to buy something at a grocery store is to LOOK AT THE FRICKING INGREDIENTS!
    In most cases, You’ll find a food product that typically has little or no nutrition. WHY buy something that has little or no nutritional value? Are you a human or a government experiment? Wake up, you public school-’educated’ Amerikans. The common sense clock is ticking, and you’re still living in a tree or a cave.


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