The microwave “nukes” your food at the cellular level

To understand why, you have to understand the nature of vitamins and phytonutrients (plant-based nutrients). These are very delicate molecules which are fragile. They are easily destroyed by heat, which is why raw plant foods contain more plant nutrients than cooked foods. Carotenoids, antioxidants and other molecules like DIM (in broccoli) or anthocyanins (in purple corn) are all easily destroyed by microwave energy.

Learn more: via Why cooking with a microwave destroys cancer-fighting nutrients in food and promotes nutritional deficiencies.

by Seven Love Johnson

7LoveJohnson, Seven Lovaste': Executive Creative Director; Organic Positive Living Wellness Sage