Nutrient Killer

A few months ago I saw on TV news that a study showed 95% of nutrients of a head of broccoli would be destroyed after being cooked in a microwave for 10 seconds. Well, I couldn't remember the exact figures. Perhaps, 90% in 30 seconds. Nevertheless, most of the nutrients vanish in a matter of seconds.

You might not care about broccoli but the study showed same striking effect on another vegetable, which I couldn't remember.

When we fall "victim" of modern life styles and conveniences, we lose ingredients that keep us healthy. I used to cook raw vegetables in a microwave thinking it's just like steaming, the best method to retain the nutrients. How wrong was I?

Now I even hesitate heating food in a microwave. But, what alternatives do I have. Eating out? I can't afford that. Bringing sandwiches and salads to work for lunch? All these years in US, I'm still a "hot" food person (temperature hot not spicy), sticking to my cultural background. No cold sandwich can really satisfy me. Between healthier approach and meeting the psychological needs, I choose to warm up food in microwave. Who knows? Those cooked vegetables may not have much nutrient left to destroy anyway.

My friend Tamyra told me she cooked vegetables, fresh or frozen, in the microwave for 4 or 5 minutes. I saw her cooking canned beans for 4 minutes and oatmeal, 5 minutes. She usually boiled greens, very southern. I thought to myself, "is there any nutrients left at all?" I didn't have the heart to share the piece of news with her. You just don't discuss stuff like that to someone who doesn't seem to be health-conscious. Then again, am I really better than her?