Microwaving Does Not Harm Foods
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Submitted by Fitness & Health with Dr. Gabe Mirkin
A report from the nutrition department of Cornell University should convince you that microwaving food does not destroy its nutritional value. Dr. Gertrude Armbruster and her colleagues showed that fruits and vegetables lost the least vitamin C when microwaved, compared to other cooking methods. Vitamin C is a good indicator of the amount of nutrients lost because it is both water soluble and sensitive to heat (Newsweek, March 14, 2008).
