Why cooking with a microwave destroys cancer-fighting nutrients in food and promotes nutritional deficiencies
Microwaves absolutely decimate the nutritional value of your food, destroying the very vitamins and phytonutrients that prevent disease and support good health. Previous studies have shown that as much as 98% of the cancer-fighting nutrients in broccoli, for example, are destroyed by microwaving.
To understand why, you have to understand the nature of vitamins and phytonutrients (plant-based nutrients). These are very delicate molecules which are fragile. They are easily destroyed by heat, which is why raw plant foods contain more plant nutrients than cooked foods. Carotenoids, antioxidants and other molecules like DIM (in broccoli) or anthocyanins (in purple corn) are all easily destroyed by microwave energy.
Microwaving is the worst way to cook foods because microwaves excite the water molecules inside whatever you're cooking, causing heat to be formed from the inside out. This results in a cell-by-cell "nuking" of the food (such as broccoli, carrots, etc.), causing the near-total molecular decomposition of the vitamins and phytonutrients that promote disease.
Microwaved food is not merely "dead" food at every level, it is food that has been molecularly deconstructed, leaving nothing but empty calories, fiber and minerals. Virtually the entire vitamin and phytonutrient content has been destroyed.
Anybody who says microwaving food is a healthy way to cook is wildly ignorant of nutrition and cooking methods. While steaming vegetables is, indeed, a good method for some veggies to help make certain nutrients more bioavailable, microwaving destroys veggies from the inside out at a cellular level.
Read the rest at: http://beforeitsnews.com/watercooler-topics/2013/03/throw-your-microwave-oven-away-2432090.html
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