Fwd: [SSRI-Research] MICROWAVE VS. STEAMING

[Guest guest]

GettingWell

Thu, 4 Mar 2004 21:19:12 -0500

[sSRI-Research] MICROWAVE VS. STEAMING

 

MICROWAVE VS. STEAMING

 

http://www.newlifeexpo.com/magazine/NewLife-JanFeb-2004-All.pdf

 

A Spanish study reported in New Scientist examined the effect of different

cooking methods on the antioxidant content of foods.

 

Steaming the veggies left the antioxidants almost untouched, but

microwaving virtually eliminated them, probably because this heated

the broccoli from inside and generated too high a temperature.

 

Boiling did not destroy as many antioxidants as microwaving, but lots

of the precious compounds leached out into the water during cooking,

leaving less than half of the original amount of antioxidants in the

vegetable. In another study also reported in New Scientist, experts

found that blanching vegetables before freezing them slashed levels

of antioxidants by as much as a third. Blanching vegetables -- briefly

scalding them with boiling water -- is commonly used by frozen food

companies to inactivate enzymes that could affect flavor. The moral of

the story - steaming fresh vegetables is best.