One study was done in Spain and was reported in October 2003. The testing found that a full 97% of all flavonoids in broccoli were destroyed by normal cooking levels of microwaves. While other foods were not evaluated, it is assumed that the same destructive effect would occur with cauliflower and other vegetables high in antioxidants.
The study did compare microwaving with steaming, which is the standard way of preparing these fresh vegetables. Steaming had little to no effect on the antioxidant benefits. They stayed just as powerful as in the raw version. Steaming is quite safe.
It's amazing to think that the way in which you choose to cook your food could destroy its nutritive quality, but there you have it! Leave your microwave for tasks like boiling water, but when it comes to your veggies, turn on your stove. The food will taste better, and your body will thank you!
Lisa Shea's Library of Low Carb Books
