Microwave cooking destroys nutrients more than other cooking methods
April 1, 2011
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It’s true that cooking reduces the level of some nutrients, but this is true of all cooking methods. It’s the heat that does it, and with boiling or poaching there’s also the fact that some nutrients are leached out into the water. Microwaves pose no special risk to nutrients and in fact may preserve more of them because cooking times and temperatures may be lower than with conventional cooking methods. Yes, I know that there are many web sites claiming that microwaves destroy nutrients, but they are wrong. Ask these people about their scientific background, may I suggest.