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More on Microwave Damage to Vegetables

Earlier this week I posted the BBC?s take on a study that showed broccoli cooked by microwave lost 74 percent to 97 percent of its antioxidant compounds, which are believed to be healthful. Now the NY Times has an article on this topic, and I was able to find the reference to the original journal study for those of you who are interested in using this information to document the importance of avoiding the microwave as a heating source. Personally, I haven't had one in my kitchen for over 15 years and much to the distress of my employees, I pulled it out of the office over three years ago.

New York Times October 21, 2003
Journal Agriculural Food Chemistry June 2003:18;51(13):3776-82.

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