Does food cooked in the microwave lose its’ nutritional value?
A resounding “not true!” First of all, all food is dead, unless you graze on grass or take a bite out of a living cow, neither of which is advisable. As far as nutrition goes, microwave cooking is the way to go. Cooking times are short, the temperature is only 100 C and a minimum amount of water is used. These are nutrient-retaining conditions. And incidentally, there is no need to worry about standing near a microwave oven. There is no leakage and even if there were, radio waves do nothing but heat. Bon appétit!
I have heared that certain ensime and proteins lose some of its nutrition when microwaved, are you telling me that it is not true? Best, Allan.
The human body does not need enzymes from an outside source. We manufacture all the enzymes we need! Any time you hear talk of “cooking destroying enzymes”, you know you’re into pseudoscience territory. Enzymes are proteins that are broken down during digestion and are not absorbed into the bloodstream. Basically, enzymes in food are irrelevant. Whatever enzymes that are present in food are digested anyway. Hope that helps!