Originally published November 23 2003
Microwaving your veggies destroys 97% of nutrients and antioxidants
by Mike Adams, the Health Ranger, NaturalNews Editor
Don't microwave your vegetables: new research shows that microwaving destroys up to 97% of important nutrients like antioxidants. It is, in fact, the healing phytochemicals that are the most important reason to be easing vegetables like broccoli in the first place. These phytochemicals are powerful anti-cancer nutrients, but blasting them with a microwave defeats the whole purpose. If you microwave your food, you're killing it. You might as well be eating canned soup or other forms of "dead food." To be healthy,you've got to eat food that still has its nutritional value intact. So what should you do instead? Steam your vegetables. Or eat them raw.
Remember: the less you cook them, and the less they're processed, the healthier all foods really are. Ideally, you want to go straight from the garden to your mouth.
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