Re: Microwaving Zaps Nutrients

I was addressing the abstract to the question someone raised about 
leaching into water for any cooking method and if in the original article 
all were so cooked.  Microwaving causes the water molecules to vibrate 
causing friction and heat which tends to cook a food from the insede out 
at the cellular level; sometimes causing the cells to burst. 


>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.