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Researchers have discovered that microwaving is one of the best ways to cook a number of food products.
A study conducted in Spain showed that microwaving mushrooms helps retain nutrients such as vitamins and antioxidants, which help fight off diseases. On the other hand, boiling or frying mushrooms results in considerable loss of nutrients.
Similarly, a study on different cooking methods revealed that using a pressure cooker significantly decreases the fiber content of some vegetables such as carrots, cabbage, and spinach. Researchers of this study recommended microwaving or steaming instead.
Meat is also sometimes healthier when microwaved, according to nutritional therapist Daniel O’Shaughnessy [oh-SHO-na-see]. He explained that chicken and processed meat such as bacon produce more harmful substances when fried rather than microwaved.
According to an article published by the Harvard Health Publications, microwaving is healthy because it heats food in the shortest time possible and it uses less water than other cooking methods. These conditions help preserve nutrients inside food.
Over the years, myths regarding microwaves have spread. In an experiment done in 2006, watering plants with microwaved water was said to hinder their growth, but similar experiments showed otherwise.
Another myth is that microwaved food can be a cause of cancer. Some researchers reported that compared to other cooking methods, microwaving creates more cancer-causing substances in chicken meat. However, no research has been published to relate continuous digestion of microwaved food to cancer.