I suppose raw foodists are saying "I told ya' so!".

This isn't the first study to suggest it but it is a new study.

Veggies lose antioxidants in the microwave (http://www.rednova.com/news/stories/2/2003/10/17/story004.html)



HealthDayNews -- Getting the necessary nutrients from vegetables may be even harder than you thought.


New research shows that different ways of preparing, storing and processing vegetables can affect how good they are for you.


Broccoli, for instance, can lose as much as 97 percent of some antioxidants, or cancer-fighting compounds, when it is zapped in the microwave.


Vegetables that are blanched before freezing (a common processing technique) can lose up to one third of their antioxidants. Frozen storage can also cause losses, albeit much smaller ones.


Two studies detailing these findings appear in the November issue of the Journal of the Science of Food and Agriculture.


Antioxidants are plentiful in vegetables and work to eliminate free radicals, which can damage cell DNA and contribute to various diseases. That's why eating fiber, fruits, and vegetables, all of which contain antioxidants, can help prevent cancer and cardiovascular disease.


As it turns out, though, that protective effect is most pronounced when the vegetable is in its natural state.

I never trusted microwaves in the first place.....


*wonders when the first microwave law-suit will start :D*

I never trusted microwaves in the first place.....


*wonders when the first microwave law-suit will start :D*
I also never trusted them and didn´t even buy one to defrost veggies, as some of my friends do.
It was easier to sue because of a small dog (that did´t dry in the microwave as it did in the oven but instead died) than health because of health reasons. But I would like at least a label like: "General Surgeon´s Warning: Microwaves destroy nutrients like antioxidants, vitamins, and others!"

we tossed our microwave about three months after we went vegan. i haven't missed it in the least.

So, that article recommends eating broccoli raw? Has anyone here tried that? Yeesh. I can't imagine.

I never eat cooked broccoli! I like the taste of raw broccoli much more than cooked broccoli. It just depends on your taste.

Hunh. I'll have to try it some time.

I'm definitely going to talk to my wife about ditching the microwave permanently, though. Except... we'd really miss the kitchen timer feature... ;)

I sometimes eat brokkoli raw, but I like it more steamed for 2-3 minutes. You don´t need a microwave for that and besides the inside still is al dente!

I am wondering how they measured the amounts. Amounts in the foods, or amount we absorb. Carrots for example are less nutritious raw because many of the nutrients are trapped within the tough cell walls of the cells which our digestion doesn't break down.

But I am not doubting any of this in its entirety, I just want the full story.

Here is the abstract to the journal article.

Research Article
Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking
F Vallejo, FA Tomás-Barberán, C García-Viguera *
Laboratorio de Fitoquimica, Departamento de Ciencia y Tecnología de los Alimentos, CEBAS-CSIC, PO Box 4195, E-30080 Murcia, Spain

Total flavonoid and individual hydroxycinnamoyl derivative (sinapic and caffeoyl-quinic acid derivative) contents were evaluated in the edible portions of freshly harvested broccoli (cv Marathon inflorescences) before and after cooking and in the cooking water. High-pressure boiling, low-pressure boiling (conventional), steaming and microwaving were the four domestic cooking processes used in this work. The predominant sinapic acid derivatives were identified as 1,2,2-trisinapoylgentiobiose and 1,2-disinapoyl-2-feruloylgentiobiose. In addition 1,2-diferuloylgentiobiose and 1-sinapoyl-2,2-diferuloylgentiobiose were also identified in broccoli inflorescences. The results showed large differences among the four treatments in their influence on flavonoid and hydroxycinnamoyl derivative contents in broccoli. Clear disadvantages were detected when broccoli was microwaved, namely high losses of flavonoids (97%), sinapic acid derivatives (74%) and caffeoyl-quinic acid derivatives (87%). Conventional boiling led to a significant loss of flavonoids (66%) from fresh raw broccoli, while high-pressure boiling caused considerable leaching (47%) of caffeoyl-quinic acid derivatives into the cooking water. On the other hand, steaming had minimal effects, in terms of loss, on both flavonoid and hydroxycinnamoyl derivative contents. Therefore we can conclude that a greater quantity of phenolic compounds will be provided by consumption of steamed broccoli as compared with broccoli prepared by other cooking processes.

seems like they just measured the total amount in the broccoli after each cooking treatment, not necessarily the amounts that are absorbed.

raw broccoli dipped in hummous is fantastic.

i hate microwaves. i've never owned one and don't plan to. the only one I have to deal with is the one at work, which is one of the reasons i'm eating more raw lunches than i used to. with the toaster oven at the other office, i would bring lots more cooked foods to work, but now, i bring a ton more fresh veggies and fruits than i used to, to avoid the microwave (among other reasons...)

Well I like to steam mine, and that seems like one of the safer bets.

I cooked my vegan chili on the stovetop today. Burned half of it to the bottom of the pan (running around too much as usual to stir it). This is why I usually use the microwave!

Anyway, half of it is still edible, and I'll fortify my meal with an apple and some raw baby carrots... How's that for an improvement? :)

Anyway, half of it is still edible, and I'll fortify my meal with an apple and some raw baby carrots... How's that for an improvement? :)

I love raw baby carrots!
I like raw broccoli too, but I prefer it blanched just a little.
I like your Einstein quote Epski :)

Thanks, dvmarie. Or, rather, thanks Einstein, for giving me an impressive quote. ;)

Research Article
Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking
F Vallejo, FA Tomás-Barberán, C García-Viguera *
Laboratorio de Fitoquimica, Departamento de Ciencia y Tecnología de los Alimentos, CEBAS-CSIC, PO Box 4195, E-30080 Murcia, Spain

Can you look up the article if the steaming time has been mentioned. I think the longer you steam the less phenolic components stay intact. Just an idea to do short duration steaming.

BUT, what about boiling or frying or steaming or stove-top reheating? All cooking degrades nutrients. DUH! This is not new science. Why does that article choose to pick on microwaves? Of course microwaving destroys nutrients. We've always known that. I don't understand the article, I guess. What is the point?

I would definitely miss the microwave at work. I'd have to eat cold soup and leftovers everyday.

So, that article recommends eating broccoli raw? Has anyone here tried that? Yeesh. I can't imagine.

Epski, actually, that's one of my favorite ways of eating broccoli. As Daisy said, it's extremely good as part of a raw veggies tray with dipping sauce. Peppercorn Ranch dressing rocks.

Typically while working online, I'll have a tray with broccoli, celery, some cherry tomatoes, and some baby carrots and just dip and munch while I work. You'd be surprised how raw broccoli can grow on your taste buds this way.

New scientist just ran an article with it in a graphic. Microwaving was worse, followed by frying. Boiling leached the nutrients into the water.

The study did not address cooked vs. raw because that ground has been pretty much covered. Raw food has the most nutrients but in the least digestible form.

I've been steaming and so forth a lot. Barely used the microwave at all in the last week or so, though I caved in and used it to heat lunch today. I literally had no time, and only a microwave could do what I needed. At least I got some calories for lunch, especially after having to skip breakfast...

I'll have to give raw broccoli a chance. Do the nutrients digest as well as when you steam it, though?

I'm using my microwave alot less....since I read how bad it is for your to reheat food in tupperware and how wrapping dishes of food in saran wrap, then microwaving it, is very bad for you.

I would definitely miss the microwave at work. I'd have to eat cold soup and leftovers everyday.

my husband drives bus and doesn't have access to a microwave (he doesn't even get a regular lunch break!) and he said it took some getting used to, but cold leftovers are tasty -- and actually, preferable to eating food that's been blasted with microwaves, nutritionally speaking. also, for soup, you could easily use a thermos.

my husband drives bus and doesn't have access to a microwave (he doesn't even get a regular lunch break!) and he said it took some getting used to, but cold leftovers are tasty -- and actually, preferable to eating food that's been blasted with microwaves, nutritionally speaking. also, for soup, you could easily use a thermos.

True, I guess I could get used to it. Or just change what I bring to lunch--more sandwiches and such.

I just got rid of my microwave. My ex took it! So that's a good thing!

I also love raw broccoli--much better than cooked. However, it gives me heartburn. Really bad heartburn. :mad:

Anyone have any suggestions? If it's off topic, I will post in a new thread.

:D

It's off-topic, yeah. If you have a response to jilhrt2's heartburn/broccoli question, please PM her instead of posting here. Thanks.