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What do you think about cooking vegetables in a microwave?

Categories: Articles, Cooking tips, Food Safety, Vegetables, Vegetarian

For The Vegetarians: Red Curry Kohlrabi

Healthy Food Tip What do you think about cooking vegetables in a microwave? We get many questions about whether we recommend cooking vegetables in a microwave. As you will see throughout our website, light steaming is our cooking method of choice for most vegetables. Loss of nutrients in the microwave depends on the same factors involved with loss of nutrients on the stovetop. To predict the nutrient loss, it’s important to know answers to questions like: “Is the vegetable placed in water? How much water? To what temperature are the […]

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Chinese View of Nutrition discussed by Two Western Nutritionists

Categories: Articles, Asian, Eastern Nutrition, Food Education, Food Energetics

Chinese food has a bad reputation in the UK. The rice-heavy meals and fatty meat dishes are thought to lead straight to obesity and heart disease. But properly prepared, says Chinese food expert Lorraine Clissold, the very opposite is true: the Chinese way of eating is healthy and fulfilling, fights illness and prolongs life. She also insists, in her book Why the Chinese Don’t Count Calories, that a real Chinese diet won’t make you fat, and that the rising levels of obesity observable in China are in fact caused by […]

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The effect of cooking on Brassica vegetables: Steaming wins…

Categories: Articles, Cooking tips

By Sissi Wachtel-Galor and Colleague The brassica family of vegetables includes: broccoli, spinach, cabbage, cauliflower, Brussels sprouts, kale, collard greens, pak choi and kohlrabi. It is one of the healthiest and most nutritious vegetable groups. Recent research has highlighted its strong anti-cancer benefits. Assessing antioxidant intake requires a food antioxidant database. However, cooking may affect antioxidant content due to antioxidant release, destruction or creation of redox-active metabolites. Here, effects of boiling, steaming and microwaving of broccoli, cauliflower, cabbage and choy-sum (Chinese cabbage) were explored by measuring antioxidant contents of raw […]

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