http://www.nytimes.com/2006/10/17/health/17real.html

The Claim: Microwave Ovens Kill Nutrients in Food 
 
By ANAHAD O'CONNOR
Published: October 17, 2006
THE FACTS They are a staple in kitchens everywhere, but for about as 
long as microwave ovens have been around, people have suspected that 
the radiation they emit can destroy nutrients in food and vegetables. 
 
According to most studies, however, the reality is quite the 
opposite. Every cooking method can destroy vitamins and other 
nutrients in food. The factors that determine the extent are how long 
the food is cooked, how much liquid is used and the cooking 
temperature.

Since microwave ovens often use less heat than conventional methods 
and involve shorter cooking times, they generally have the least 
destructive effects. The most heat-sensitive nutrients are water-
soluble vitamins, like folic acid and vitamins B and C, which are 
common in vegetables. 

In studies at Cornell University, scientists looked at the effects of 
cooking on water-soluble vitamins in vegetables and found that 
spinach retained nearly all its folate when cooked in a microwave, 
but lost about 77 percent when cooked on a stove. They also found 
that bacon cooked by microwave has significantly lower levels of 
cancer-causing nitrosamines than conventionally cooked bacon.

When it comes to vegetables, adding water can greatly accelerate the 
loss of nutrients. One study published in The Journal of the Science 
of Food and Agriculture in 2003 found that broccoli cooked by 
microwave — and immersed in water — loses about 74 percent to 97 
percent of its antioxidants. When steamed or cooked without water, 
the broccoli retained most of its nutrients.

THE BOTTOM LINE Microwave ovens generally do not destroy nutrients in 
food.






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