Cooking in the microwave causes food to lose nutrients, right?

Cooking in the microwave causes food to lose nutrients, right?

Posted by on Jul 28, 2009

WRONGO.

Microwaved food may retain vitamins BETTER than stovetop-cooked food according to Consumer Reports on Health. That’s because the microwave zaps it quickly and without much water.

One study found that spinach retained only 77% of the B-vitamin folate when cooked on a stove – but retained ALL of its folate when cooked in a microwave. (B vitamins can deliver astounding health benefits. They can help to prevent stroke, heart disease, certain cancers, maintain your mental skills, and keep depression at bay.)

Your baking stones can be used in the microwave, you know that, right? At least the ones I recommend. Contact me for a few of my favorite microwave RECIPES and taste the freedom of fast, healthy cooking.

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