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.