Re: Microwaving Zaps Nutrients

Here is a related abstract, the question of it being cooked in water is
important, here dry microwave cooking was best:

http://makeashorterlink.com/?D36F25146

>> scientists in Murcia, Spain -- found boiling removed only 66 percent
>> of flavonoids from fresh raw broccoli, and pressure cooking leached
>> out only 47 percent.
>>
>> Microwaving reduced other similarly desirable chemicals in broccoli by
>> anywhere from 74 to 87 percent.
>>
>> By far the most healthful results were obtained by the staple of
>> French cooking -- a simple and quick steaming."
>>
>> ------------------------
>> Comment:
>>
>> I find this news rather alarming to say the least.  It appears that
>> the healthiest way to cook broccoli is by steaming.
>
>Maybe not.  If they only measured the content in the broccoli, the
>implicationis the rest of the flavinoids were in the water it was
>cooked with.  Without seeing the original paper, one cannot tell.  So
>the conclusion might equally be that microwaving releases MORE
>nutrients from food, and perhaps makes it more bioavailable-- if one
>consumes the liquid it was cooked with..