Microwave eliminates nutrients of foods: myth or reality?
The microwave is one of the major allies of our daily lives, although many still look aside for this quick way to cook or heat up the kitchen. However, one of the major problems associated with the microwave, explains the aggregator my Well-being, is all the mysticism in which he is involved."We've all heard that warm up food in the microwave eliminates its nutritional value, but will be a myth or a reality? What will happen with our food behind the glass of this appliance? "asks OMBE, which CITES CNN to reach a conclusion: Cook in a microwave oven is one of the best ways to preserve vitamins and minerals from food."If you're interested in getting the largest amount of nutrients from your foods, the microwave is a safe option," explains the OMBE. "This appliance is close to the top positions in the list of methods of preparing nutritionally healthy food".Still, there are some dangers: If you don't use the plastic type suitable for the microwave, for example, some toxic chemicals can be absorbed by the food.The microwave power nutrients?If you put in the microwave a small amount of water for steaming foods will preserve the vitamins and minerals to similar other methods."Whenever food kitchen [microwave], these eventually lose some nutrients," says the American nutritionist Catherine Adams Hutt. "The best method to preserve the nutrients is the fast cooking, i.e. expose the food to heat in the shortest time possible and use a minimum amount of water," explains.For example, if fervermos the spinach on the stove, this food may lose up to 70 percent of your folic acid. Already the Cook in the microwave with a little water, you can preserve almost her entire folic acid. The same goes for the bacon. Cook bacon in a frying pan can create nitrosamines, the microwave production of these carcinogenic compounds will be smaller.However, cooking food in the microwave may also also have the reverse effect, if Cook foods with a lot of water. "When cooking in the microwave, cover the food, creating an environment of efficient steam", recommends Hutt.Steaming on the stove turns out to be in some cases better than the microwave. A study concluded that cook broccoli to steam holds more sulforano, an anticancer substance, than steaming in the microwave.But in most cases, you can use the microwave for steaming, if the food is well wrapped in a container suitable for microwave and with a minimal amount of water.The microwave may even boost the nutrients in some foods. Causes the caratenóides of tomatoes and carrots are easily absorbed by our body, for example. In addition, the heat kills bacteria from foods that can cause diseases.Foto:  pasukaru76 / Creative Commons
If You Enjoyed This, Take 5 Seconds To Share It
0 comments:
Post a Comment