Studies Show Microwaves Drastically Reduce Nutrients

The speed and convenience of microwaves comes at a price we are just beginning to uncover

Vegetables include sensitive compounds like amino acids, vitamins, and phytonutrients that are damaged more severely by microwaving than other forms of cooking. Africa Studio/Shutterstock

Did you know that microwaving your food is one of the most damaging things you can do to reduce food quality and nutrition?

I can remember the days growing up in the 1950s and 1960s, when we prepared foods without a microwave oven. Water was boiled on the stove. Chicken was baked in an oven. Vegetables were steamed, baked, or sautéed. Food was whole and fresh. Even a TV dinner was baked in the oven, which took about 15 minutes to warm.