A health expert has debunked the myth that microwaves remove nutrients from your food, reporting it's actually better than steaming or blanching vegetables in some cases.Clinical dietician Shyla Cadogan, at Lifebridge Health, clarified that any - whether its frying, boiling or stir-frying - will impact the but microwaves have been shown to preserve them.Microwaves use the 'average oven temperature of 350 degrees Fahrenheit to cook food and require less time to heat up food than alternate methods which helps prevent nutrient loss, she claims.
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