The Microwave is My Friend

I like using the microwave to heat and de-frost food because it’s fast and convenient, but I haven’t actually used it to cook a dish. I have however tried 3 desserts using the microwave, but that will be for a different blog post.

I also avoid frying food. Especially deep-frying. I find that I’m sensitive to oily food and will feel sick if I eat too much of it (which isn’t that much). I don’t try to be THAT healthy, but my body just makes me.

So, besides WHFoods, I also like to read Science Daily for more info on healthy food and cooking.

Here are some very interesting and informative articles:

Antioxidant Levels In Cooked Vegetables Vary With Cooking Method — Healthier To Griddle-Cook Or Microwave

This article shows that these methods make the highest loss of antioxidant for:

  • Cauliflower – don’t boil and microwave
  • Peas – don’t boil
  • Zucchini – don’t boil and fry

Green beans, beets, garlic – keep their antioxidant levels after most cooking treatments (boiling, pressure-cooking, baking, microwaving, griddling and frying).

Vegetables that increase their antioxidant levels after all cooking methods – Green beans (except after boiling), celery and carrots.

Artichoke – the only vegetable that kept its high antioxidant level during all cooking methods.

Griddle and microwave cooking helped maintain the highest levels of antioxidants, produced the lowest losses while “pressure-cooking and boiling [led] to the greatest losses”.

Culinary Shocker: Cooking Can Preserve, Boost Nutrient Content Of Vegetables

Boiling and steaming maintains the antioxidant compounds of vegetables.

Frying causes a significantly higher loss of antioxidants in comparison to the water-based cooking methods.

Now, I’m glad I don’t like frying and fried food, but my family loves french fries. Glad to find out that Microwave Pre-Cooking Of French Fries Reduces Cancer Chemicals

The discovery of acrylamide – a possible carcinogenic in humans — has led to much research being done to investigate the benefits of alternative cooking methods. Acrylamide forms during processes such as frying, baking and roasting where high-temperature and low-moisture conditions exist.

Although numerous studies have been conducted to explore the possibilities of reducing acrylamide levels in French fries, a team of researchers from Turkey has shown that by reducing the frying time and hence the acrylamide formation by microwave pre-cooking of potato strips prior to frying.

The researches showed that microwave application prior to frying resulted in a marked reduction of the acrylamide level in the surface region. When the potato strips were subjected to frying after a microwave pre-cooking step, acrylamide content in the whole potato strip was reduced by 36%, 41% and 60% for frying at 150, 170 and 190oC respectively.

“Microwaving French fries before cooking takes little time and in fact, microwave pre-cooked samples fried to the same degree of cooking appeared to have a more acceptable colour, probably due to the more gentle heat treatment they experienced during frying,” says lead author Koray Palazoglu, of the University of Mersin, Turkey.

Advertisements
This entry was posted in Healthy Cooking, How-to, Tips. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s