Last October I wrote about the possible negative effects of microwaving vegetables: “My most used kitchen accessory is a $10 microwave vegetable steamer. A simple, 3 part device that steams broccoli, spinach or carrots in 3 minutes or less. I have heard and read that a microwave destroys much of the nutritional value of vegetables. According to Dr Lynne Eldridge in her book, Avoiding Cancer One Day At A Time, there are studies that indicate that microwaving may destroy a significant amount of some vitamins and phytochemicals in food and therefore may frustrate their protective effects against cancer. Bummer. I guess that I should take the good doctor’s advice and opt for steaming rather than microwaving my veggies.” Since then I am proud to report I now use a stainless steel pot and steamer exclusively to cook my veggies. Does it make a difference? I figure it can’t hurt! And if I didn’t know better, I would say they taste better slow steamed on the range top, too.
Feel good, keep smiling and please, please eat your vegetables every day! Pat