Monthly Archive:: October 2012

Studies Show Microwaves Drastically Reduce Nutrients In Food

The industry has claimed that microwave cooking protects the nutrient content of foods. However, in tasting foods that came out of a microwave oven, the texture was changed, as was the flavor. Foods cooked or reheated in microwave ovens became rubbery and lacked the savory smells and layered flavors that come from cooking foods slower and longer.

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