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The 13 Biggest Nutrition and Food Myths Busted (Page 10)

Microwaving zaps nutrients

9. “Microwaving zaps nutrients.”

This is misguided thinking, says Carol Byrd-Bredbenner, Ph.D., R.D., professor of nutrition at Rutgers University in New Brunswick, New Jersey. Whether you’re using a microwave, a charcoal grill or a solar-heated stove, “it’s the heat and the amount of time you’re cooking that affect nutrient losses, not the cooking method,” she says. “The longer and hotter you cook a food, the more you’ll lose certain heat- and water-sensitive nutrients, especially vitamin C and thiamin [a B vitamin].” Because microwave cooking often cooks foods more quickly, it can actually help to minimize nutrient losses.

Next: 10. “You crave certain foods because you’re deficient in one of the nutrients they provide.” »


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