Comments on: Pro-Microwave Rant http://www.celiabrooksbrown.com/blog/?p=78 Everything I do is about inspiring people to appreciate good food Wed, 22 May 2013 19:46:57 +0000 http://wordpress.org/?v=2.7 hourly 1 By: sandra742 http://www.celiabrooksbrown.com/blog/?p=78#comment-1163 sandra742 Wed, 09 Sep 2009 13:41:23 +0000 http://www.celiabrooksbrown.com/blog/?p=78#comment-1163 Hi! I was surfing and found your blog post... nice! I love your blog. :) Cheers! Sandra. R. Hi! I was surfing and found your blog post… nice! I love your blog. :) Cheers! Sandra. R.

]]> By: Celia http://www.celiabrooksbrown.com/blog/?p=78#comment-178 Celia Sun, 19 Apr 2009 11:07:58 +0000 http://www.celiabrooksbrown.com/blog/?p=78#comment-178 Microwave cooking maintains higher level of antioxidants in veg than other cooking methods http://www.sciencedaily.com/releases/2009/04/090415163730.htm Microwave cooking maintains higher level of antioxidants in veg than other cooking methods

http://www.sciencedaily.com/releases/2009/04/090415163730.htm

]]> By: Celia http://www.celiabrooksbrown.com/blog/?p=78#comment-24 Celia Tue, 03 Feb 2009 20:05:01 +0000 http://www.celiabrooksbrown.com/blog/?p=78#comment-24 There is quite a bit of debate on this question. As far as I can determine, when it comes to maintaining the nutrients in veggies, it all depends on how much water is added. The less water added, the fewer nutrients will be leached out of the veg. Most veg are made up of mostly water anyway, so there shouldn't be a need to add much, if any. I did an experiment with broccoli at dinnertime. I cut it into florets and rinsed them. I put them (about 1/2 pound) into a microwaveable dish with only the remaining rinsing water clinging to them, covered the dish and cooked for 2 minutes at high power, then left to stand in its own steam for 2 minutes more. It came out perfecly cooked, and I hope with the majority of its hugely beneficial vitamins and cancer-fighting phytochemicals still in tact! Check out all that broccoli can do for you: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=9 Celia There is quite a bit of debate on this question. As far as I can determine, when it comes to maintaining the nutrients in veggies, it all depends on how much water is added. The less water added, the fewer nutrients will be leached out of the veg. Most veg are made up of mostly water anyway, so there shouldn’t be a need to add much, if any.

I did an experiment with broccoli at dinnertime. I cut it into florets and rinsed them. I put them (about 1/2 pound) into a microwaveable dish with only the remaining rinsing water clinging to them, covered the dish and cooked for 2 minutes at high power, then left to stand in its own steam for 2 minutes more. It came out perfecly cooked, and I hope with the majority of its hugely beneficial vitamins and cancer-fighting phytochemicals still in tact! Check out all that broccoli can do for you:

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=9

Celia

]]> By: Turron http://www.celiabrooksbrown.com/blog/?p=78#comment-9 Turron Fri, 23 Jan 2009 21:26:53 +0000 http://www.celiabrooksbrown.com/blog/?p=78#comment-9 Does microwaving vegetables destroy the nutritional content in any way? Does microwaving vegetables destroy the nutritional content in any way?

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