Zitate aus dem
ich esse/trinke Thread hierher kopiert:
somebody hat geschrieben:BTW, angeblich (lt Studie, die ich mir nicht näher anschaute) könnte Zubereitung via Mikrowelle in Lebensmitteln enthaltene Mikronährstoffe beeinträchtigen. In der Studie gehts wohl um Brokkoli. Habe keine Ahnung, ob allgemein &/oder praktisch relevant.
illith hat geschrieben:
Somebody, eigentlich heißt es doch immer, dass Mikrowelle bzgl. Mikronährstoffen eher günstiger ist...? (weils nicht so lang erhitzt wird und ja normalerweise auch kein oder kaum ausschwemmendes Wasser verwendet wird)
Vesuchte mich sachkundig zu machen.
Diese ältere Quelle meinte ich:
newscientist.com hat geschrieben:Cristina Garc’a-Viguera’s team at CEBAS-CSIC, one of Spain’s scientific research council centres, in Murcia, measured the levels of antioxidants such as flavonoids left in broccoli after steaming, pressure cooking, boiling or microwaving. Antioxidants protect our cells from damage by mopping up highly reactive chemicals called free radicals, reducing the risk of cancer and degenerative diseases. Steaming left antioxidants almost untouched, while microwaving virtually eliminated them, the team found (Journal of the Science of Food and Agriculture, vol 83, p 1511).
https://www.newscientist.com/article/mg ... nutrients/
In diesem neueren Artikel der NYT werden Deine Argumente für Zubereitung via Mikrowelle ebenfalls vorgebracht ...
nytimes.com hat geschrieben:The Harvard Health Letter recently concluded that microwaving may be preferable to other methods for heating food. “Because microwave cooking times are shorter, cooking with a microwave does a better job of preserving vitamin C and other nutrients that break down when heated,” it reported. “The cooking method that best retains nutrients is one that cooks quickly, heats food for the shortest amount of time, and uses as little liquid as possible. Microwaving meets those criteria. Using the microwave with a small amount of water essentially steams food from the inside out. That keeps more vitamins and minerals than almost any other cooking method.”
... & ein potenzielles Problem aufgezeigt ...
nytimes.com hat geschrieben:However, Ashim Datta, a professor of food engineering at Cornell University, cautioned that because microwaves heat food unevenly, nutrients are more likely to be broken down in spots that get extremely hot. In some cases, Dr. Datta said, microwaving could lead to more degradation over all than another warming method.
To help avoid these problems, put a lid on food in the microwave to retain moisture, and keep the power relatively low to ensure that food is cooked rapidly, but not overheated, said Rebecca Solomon, director of clinical nutrition at Mount Sinai Beth Israel hospital in New York City.
... & es wird spekuliert:
nytimes.com hat geschrieben:But for people who eat a balanced diet, microwave heating is unlikely to have a meaningful effect, positive or negative, on nutritional intake.
https://well.blogs.nytimes.com/2015/04/ ... nutrients/
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