Microwaving Depletes Nutrients
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Microwaving Depletes Nutrients
Microwaving foods can deplete nutrients more than traditional cooking methods according to studies in Spain and the United States that toted up a 97 percent loss in beneficial antioxidants from nuking broccoli compared with an 11 percent loss through steaming, and a drop in the anti-infective properties of human breast milk warmed in a microwave.
It’s also speculated that microwaving may alter foods so that the body cannot process it properly. "When molecular structure is disrupted, our bodies do not recognize what we have ingested," explains Nan Andrews Amish, a healthcare expert who teaches at the University of San Francisco. "The enzymes that would normally break down the food no longer work efficiently."
Of even greater concern are the potentially hazardous compounds that can leach into microwaved foods heated in plastic containers, Styrofoam or plastic wrap. Harmful chemicals released when some plastics break down interfere with the body’s natural hormones and are suspected of causing birth defects, developmental problems and increased risk for some cancers. Although the U.S. Food and Drug Administration still considers most plastics safe for microwave use, it’s wise to at least switch to glass or ceramic containers and paper towels.
Source: SustainLane.com
