I hear varying opinions on this. Some say it does, but for example, this article says the opposite:
http://www.thedietchannel.com/Microw...d-Vitamins.htm
I'm a bit confused as to what's what. Anybody have any input on this?
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01-18-2008, 06:29 AM #1
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01-18-2008, 06:54 AM #2
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01-18-2008, 08:17 AM #3
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01-18-2008, 08:32 AM #4
you're better off microwaving than you are any other method of cooking, actually. why do people think it does so much damage? i mean, think about it literally, all it does is vibrate the food to heat it. if i shook your chicken breast at a fast enough rate that it started to heat up and cook, you think i would be shaking out the nutrients, too?
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01-18-2008, 08:36 AM #5
hehehe cool visual
you're right, too. that's all heat is doing...speeding up the particles. whether you bake, broil, fry, or grill, that's what's happening. if you boil it, the nutrients are lost in the water. if you fry it, it absorbs the oils. if you broil it, you get the "carcinogens" from the burnt bits. i'm sure there are plenty of disadvantages to every type of cooking, but heat speeding the particles vibrations is what cooks the food. yes, it denatures the protein. no, that doesn't matter.
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01-18-2008, 08:50 AM #6
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01-18-2008, 08:56 AM #7
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01-18-2008, 09:52 AM #8
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