Are antioxidants in food destroyed by cooking, esp., in a microwave?

Answer 1

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.

Answer 2

Yes it does, best way to receive antioxidants in the system is to eat plenty of fruits in empty stomach. Fruits are absorbed not digested except for bananas and dried fruits.

Answer 3

No. some meals are lost, reckoning on the small print, yet lots decrease than in case you cooked it in a well-known oven. regardless of each little thing, once you prepare dinner some thing in the microwave, what escapes the oven? no longer lots greater desirable than some moisture. meals meals can not disappear into no longer something.

Answer 4

yes. The best thing to do is too cook in pure water. This limits the amount of loss. Either way, regardless of what you do, you will have loss of some kind.

Answer 5

Yes... more in microwave...