Goooood morning everyone!!
How’s your Monday so far? (I know most of you haven’t even gotten up yet, but you get the point).
I wish Mother Nature would make up her mind about the weather. One day it’s sunny, another it’s pouring, and another it’s incredibly muggy out. Get it together, woman!!
Welcome to another Mythbuster Monday, where I’m talking all of the popular food myths and BUSTING them! It’s like the show “Mythbuster” but without all the experiments and crazy stunts…
Anywayyy, I’ve always read and heard from some people that “microwaves are so bad”, or “they’re killing our food”, or “we’re losing nutrients” but this is actually a myth. Well of course it is, otherwise I wouldn’t be posting about this on a Monday!?
Think about this the next time you’re cooking: Less and quick is always more when it comes to preserving nutrient values in food.
In reality, it’s the heat and the amount of time you’re cooking that affect nutrient losses; not the cooking method.
Frying…
Boiling…
Broiling…
Poaching…
Let’s talk about the other cooking methods!
Consider potatoes.
Frying them tastes great and cooks them quickly, right? Hello, French fries! But frying adds a lot of unnecessary saturated fat.
Potatoes also provide vitamins B6, thiamine, and niacin. Niacin is not usually lost due to cooking, since it’s heat-stable, but at least some of the thiamine and vitamins B6 may be lost when potatoes are boiled.
Now think about fish.
Broiled fish is soooo good, but restaurants usually broil them in butter to create that “glossy” look when they present it to you. Talk about your “buttering up”. Try olive oil when you broil it at home, or ask the restaurant to go light on the butter!
Ever had a poached egg?
Poached eggs are great because they don’t add a lot of fat, but the boiled water can leach out some of the vitamins and minerals.
Now think spinach.
Microwave it with just a little water, and you’ll retain nearly all its folic acid. On the other side, cooking bacon on a griddle until it’s crispy can create nitrosamines, while microwaving bacon creates far fewer of these cancer-promoting chemicals. Of course, you can mess microwaving up. Dump your veggies in a bunch of water and overcook them, and you’ll leach out plenty of nutrition.
So go ahead and use that microwave. It’s a quick way to essentially steam food from the inside out. Sure you won’t get those lovely aromas that baking or roasting provides, but if you do it right with just a little bit of water, you’ll be very well nourished!
Less is more!
Have a lovely day❤