Microwaving your veggies destroys 97% of nutrients like antioxidants
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.
About the author:
Author Mike Adams is a holistic nutritionist with over 4,000 hours of study on nutrition, wellness, food toxicology and the true causes of disease and health. He is well versed on nutritional and lifestyle therapies for weight loss and disease prevention / reversal. View Adams'' health statistics showing LDL cholesterol of 67 and outstanding blood chemistry. Adams uses no prescription drugs whatsoever and relies exclusively on natural health, nutrition and exercise to achieve optimum health. He serves as the executive director of the Consumer Wellness Research Center and is author of several books about health and nutrition, including The Five Soft Drink Monsters and Superfoods For Optimum Health. In his spare time, Adams engages in pilates, cycling, strength training, gymnastics and comedy improv training. In the technology industry, Adams is president and CEO of a well known email marketing software company.
Broccoli "zapped" in the microwave with a little water lost up to 97% of some of the antioxidant chemicals it contains, say Portuguese researchers. By comparison, steamed broccoli lost 11% or fewer of its antioxidants. Dr Cristina Garcia-Viguera, from the University of Porto in Portugal, said: "Most of the bioactive compounds are water soluble - during heating they leach in a high percentage to the cooking water, reducing their nutritional benefits in the foodstuff. Blanching of vegetables - momentarily dipping them in boiling liquid - prior to freezing caused losses of up to a third of their antioxidant content. She said: "It is not the microwaving per se that is causing the antioxidant loss but the presence of water, and boiling.
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