Re: Microwaving Zaps Nutrients

Once upon a time, our fellow [EMAIL PROTECTED]
   rambled on about "Re: Microwaving Zaps Nutrients."
Our champion De-Medicalizing in sci.med.nutrition retorts, thusly ...

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

Depends on how you define dry microwave cooking.

You can use microwave cooking to dehydrate foods, or make them hard as
cardboard.  I was referring to the concept of creating a natural
steaming effect that keeps the foods naturally moist, but not swimming
in fluids.