J
John 'The Man
Guest
microwaving zaps nutrients http://www.nlm.nih.gov/medlineplus/news/fullstory_14319.html "United
Press International
Friday, October 17, 2003
MURCIA, Spain, Oct 17, 2003 (United Press International via COMTEX) -- Microwaving raw broccoli
drastically all but eliminates some natural health-promoting chemicals, a study reported in the
Globe and Mail said Friday.
Of particular note in the research was the post-microwaving disappearance of 97 percent of
flavonoids -- substances often found in many brightly colored fruits and vegetables that are linked
to a reduced risk of coronary heart disease, stroke and lung cancer.
However, the study being released in the Journal of the Science of Food and Agriculture -- conducted
by a group of Spanish government scientists in Murcia, Spain -- found boiling removed only 66
percent of flavonoids from fresh raw broccoli, and pressure cooking leached out only 47 percent."
SOURCE: F Vallejo, FA Tomás-Barberán, C García-Viguera. Phenolic compound contents in edible parts
of broccoli inflorescences after domestic cooking
http://www3.interscience.wiley.com/cgi-bin/abstract/106558884/ABSTRACT Journal of the Science of
Food and Agriculture Volume 83, Issue 14, 2003. Pages 1511-1516
------------------------
This Article Concluded:
"Of particular note in the research was the post-microwaving disappearance of 97 percent of
flavonoids -- substances often found in many brightly colored fruits and vegetables that are linked
to a reduced risk of coronary heart disease, stroke and lung cancer.
However, the study being released in the Journal of the Science of Food and Agriculture -- conducted
by a group of Spanish government scientists in Murcia, Spain -- found boiling removed only 66
percent of flavonoids from fresh raw broccoli, and pressure cooking leached out only 47 percent.
Microwaving reduced other similarly desirable chemicals in broccoli by anywhere from 74 to
87 percent.
By far the most healthful results were obtained by the staple of French cooking -- a simple and
quick steaming."
------------------------
Comment:
I find this news rather alarming to say the least. It appears that the healthiest way to cook
broccoli is by steaming.
--
John Gohde, Achieving good Health is an Art, NOT a Science!
Health-with-Attitude is a support group for people trying to follow a Healthy Lifestyle.
http://groups.yahoo.com/group/Health-with-Attitude/
Press International
Friday, October 17, 2003
MURCIA, Spain, Oct 17, 2003 (United Press International via COMTEX) -- Microwaving raw broccoli
drastically all but eliminates some natural health-promoting chemicals, a study reported in the
Globe and Mail said Friday.
Of particular note in the research was the post-microwaving disappearance of 97 percent of
flavonoids -- substances often found in many brightly colored fruits and vegetables that are linked
to a reduced risk of coronary heart disease, stroke and lung cancer.
However, the study being released in the Journal of the Science of Food and Agriculture -- conducted
by a group of Spanish government scientists in Murcia, Spain -- found boiling removed only 66
percent of flavonoids from fresh raw broccoli, and pressure cooking leached out only 47 percent."
SOURCE: F Vallejo, FA Tomás-Barberán, C García-Viguera. Phenolic compound contents in edible parts
of broccoli inflorescences after domestic cooking
http://www3.interscience.wiley.com/cgi-bin/abstract/106558884/ABSTRACT Journal of the Science of
Food and Agriculture Volume 83, Issue 14, 2003. Pages 1511-1516
------------------------
This Article Concluded:
"Of particular note in the research was the post-microwaving disappearance of 97 percent of
flavonoids -- substances often found in many brightly colored fruits and vegetables that are linked
to a reduced risk of coronary heart disease, stroke and lung cancer.
However, the study being released in the Journal of the Science of Food and Agriculture -- conducted
by a group of Spanish government scientists in Murcia, Spain -- found boiling removed only 66
percent of flavonoids from fresh raw broccoli, and pressure cooking leached out only 47 percent.
Microwaving reduced other similarly desirable chemicals in broccoli by anywhere from 74 to
87 percent.
By far the most healthful results were obtained by the staple of French cooking -- a simple and
quick steaming."
------------------------
Comment:
I find this news rather alarming to say the least. It appears that the healthiest way to cook
broccoli is by steaming.
--
John Gohde, Achieving good Health is an Art, NOT a Science!
Health-with-Attitude is a support group for people trying to follow a Healthy Lifestyle.
http://groups.yahoo.com/group/Health-with-Attitude/