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How about the microwave?

Re: AGE's and diseases, Commonality is not causality.

But I also took the article to say that it's high heat, like in broiling and roasting, that causes AGE production. So, since you don't brown food in your microwave, it ought to be good for you. As good as steamed foods. (yuck)
 
The main thing about steaming is that it leaves pretty much everything in the food. If you boil something, a lot of the vitamins will leach into the water so much of the goodness is lost. Microwaves are the same, in that everything that survives the cooking process is left in the food. That said, I don't own a microwave and firmly believe everything should be fried. But that's just me.
 
Cuddles said:
The main thing about steaming is that it leaves pretty much everything in the food. If you boil something, a lot of the vitamins will leach into the water so much of the goodness is lost. Microwaves are the same, in that everything that survives the cooking process is left in the food. That said, I don't own a microwave and firmly believe everything should be fried. But that's just me.
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What, do you throw out the juice before you eat your vegetables?
 
so microwave good. I read that stewing is also good.

Does that mean my crock pot is ok?

I'm confused and going to fry up a juicy steak for dinner as it is brain food.
 
Is there a full report that I can read? I never trust news for science.

The article mentioned that pasteurizing food also cause AGEs, so don't drink milk or eat eggs for North Americans?:(
 
Cuddles said:
The main thing about steaming is that it leaves pretty much everything in the food. If you boil something, a lot of the vitamins will leach into the water so much of the goodness is lost. Microwaves are the same, in that everything that survives the cooking process is left in the food. That said, I don't own a microwave and firmly believe everything should be fried. But that's just me.
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The fat keeps the goodness in.
 
This study: http://www3.interscience.wiley.com/cgi-bin/abstract/106558884/ABSTRACT?CRETRY=1&SRETRY=0

says that microwaving veg is worse than steaming as more nutrients are lost. What it doesn't provide is the methodology. If the veg was entirely under water and the microwave merely boiled the water then I'd have thought it would be the same as boiling. But if you use the microwave steam method of a small amount of water in a covered container then maybe the microwaves might heat parts of the veg (above the water line) to temps above 100c. Or maybe microwave radiation can break bonds in nutrient molecules?

It also doesn't way whether they cooked to a set softness or just for the same amount of time for all methods which would obviously make a difference to the relevance of the results.
 
MortFurd said:
What, do you throw out the juice before you eat your vegetables?
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Well, aside from the fact that most people do, even if you keep the water and save it for something else, the vegetables you cooked in it will still have lost stuff into the water, and will therefore be less good for you when you eat them.
 
Cuddles said:
Well, aside from the fact that most people do, even if you keep the water and save it for something else, the vegetables you cooked in it will still have lost stuff into the water, and will therefore be less good for you when you eat them.
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I must be one weird hombre, then. I've never poured the juice off the vegetables after cooking them. Just don't cook 'em in too much water.
 
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