Studies show that microwaves can significantly reduce the nutritional content of food. On average, microwaving your food can reduce healthy antioxidants, minerals, vitamins and protein by as much as 97%. Healthy alternatives to microwaving include steaming, baking and broiling. Whether you throw out your microwave or try to use it less, reducing your use of microwaves for cooking can help your food retain its nutritional value.
This week, I will think about the benefits of reducing my use of microwaves.