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Microwaving Vegetables Destroys Antioxidants


Are you a fan of the microwave? Better stop using it for your veggies! Studies are finding that almost ALL antioxidant benefits of broccoli are destroyed in the microwave.

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!

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Content copyright © 2014 by Lisa Shea. All rights reserved.
This content was written by Lisa Shea. If you wish to use this content in any manner, you need written permission. Contact Lisa Shea for details.

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