Healthy Eating
New on the website: Iodine - 30% of the WHFoods are sources of iodine: scallops and cod are excellent sources of this important nutrient that helps keep our thyroid healthy.
The George Mateljan Foundation, a not-for-profit foundation with no commercial interests or
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Visitor Questions
Q Is microwaving as safe and useful as convection heat? Has there been nutrient loss comparisons?

Research has shown that cooking foods in the microwave can have a negative effect on nutrient loss in some foods; this loss is often associated with the amount of water used when cooking. Cooking food in an excessive amount of water results in much greater nutrient loss. We do not recommend cooking food in the microwave due to the unknown safety concerns and because important nutrients can be lost during this cooking process. However, we do understand that some people do prefer to re-heat leftovers in the microwave. The nutrient loss and health consequences of this short heating time are likely to be less than cooking in the microwave, but at this time, we do not have research to confirm or refute this theory.

You can learn more from this article on our website. What do you think about cooking food in a microwave?

You may also be interested in this article, which indicates steaming is preferable over microwaving to help retain important nutrients. Steaming Outshines All Cooking Methods for Broccoli

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