The Microwave Myth
Myth: Microwaves destroy nutrients more than other cooking methods
Reality: Microwaves don't harm nutrients any more than conventional cooking - sometimes they preserve them better[1]. Because microwaves cook faster with less water, water-soluble vitamins are often better preserved.
Reality: Microwaves don't harm nutrients any more than conventional cooking - sometimes they preserve them better[1]. Because microwaves cook faster with less water, water-soluble vitamins are often better preserved.
Cooking Can Improve Nutrition
Myth: Raw food is always more nutritious than cooked
Reality: Many nutrients become more bioavailable when cooked[2]. Cooking breaks down cell walls, making nutrients accessible.
Reality: Many nutrients become more bioavailable when cooked[2]. Cooking breaks down cell walls, making nutrients accessible.
High-Heat Cooking Concerns
Warning: Charring creates carcinogens
Grilling or frying meat at high temperatures creates heterocyclic amines (HCAs)[3].
{?|marinating meat, avoiding direct flame contact, cooking at lower temperatures, and not eating charred portions all reduce HCA exposure}
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References
- Deng X, Huang H, Huang S et al. (2022). Insight into the incredible effects of microwave heating: Driving changes in the structure, properties and functions of macromolecular nutrients in novel food. Frontiers in Nutrition. [DOI]
- Agarwal A, Shen H, Agarwal S, Rao AV (2001). Lycopene Content of Tomato Products: Its Stability, Bioavailability and In Vivo Antioxidant Properties. Journal of Medicinal Food. [DOI]
- Skog KI, Johansson MA, Jagerstad MI (1998). Carcinogenic heterocyclic amines in model systems and cooked foods: a review on formation, occurrence and intake. Food and Chemical Toxicology. [DOI]