The industry has claimed that microwave cooking protects the nutrient content of foods. Somehow, in tasting foods that came out of a microwave oven, the texture was changed as was the flavor. Foods cooked or reheated in microwave ovens became rubbery and lacked the savory smells and layered flavors that come from cooking foods slower and longer.
Nevertheless, people bought the convenience aspect, the speed, the simplicity of heating and eating prepared foods. The science, which has been supported by the food industry, has continued to claim the health benefits of microwave cooking.
Recently, published data from reliable sources questions the health benefits of microwaved food. Does this mean an occasional microwaved meal will be harmful? Not likely. But what about a steady diet of eating foods cooked at such a high heat?
Do the sensitive compounds in food, such as amino acids, fatty acids, vitamins and phytonutrients change? It appears so. Read on ...
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