Re:USING THE MICROWAVE OVEN Ulcerative Colitis Cure - Vitamin E Enema & Diet
Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking
F Vallejo, FA Tomás-Barberán, C García-Viguera *
Laboratorio de Fitoquimica, Departamento de Ciencia y Tecnología de los Alimentos, CEBAS-CSIC, PO Box 4195, E-30080 Murcia, Spain
email: C García-Viguera (firstname.lastname@example.org)
*Correspondence to C García-Viguera, Laboratorio de Fitoquimica, Departamento de Ciencia y Tecnología de los Alimentos, CEBAS-CSIC, PO Box 4195, E-30080 Murcia, Spain
Spanish CICYT; Grant Number: AGL2001-1125
Fundacíon Seneca and Consejería de Agricultura, Agua y Medio Ambiente
broccoli (Brassica oleracea L) • flavonoids • hydroxycinnamoyl acid derivatives • domestic cooking • HPLC/MS
Total flavonoid and individual hydroxycinnamoyl derivative (sinapic and caffeoyl-quinic acid derivative) contents were evaluated in the edible portions of freshly harvested broccoli (cv Marathon inflorescences) before and after cooking and in the cooking water. High-pressure boiling, low-pressure boiling (conventional), steaming and microwaving were the four domestic cooking processes used in this work. The predominant sinapic acid derivatives were identified as 1,2,2-trisinapoylgentiobiose and 1,2-disinapoyl-2-feruloylgentiobiose. In addition 1,2-diferuloylgentiobiose and 1-sinapoyl-2,2-diferuloylgentiobiose were also identified in broccoli inflorescences. The results showed large differences among the four treatments in their influence on flavonoid and hydroxycinnamoyl derivative contents in broccoli. Clear disadvantages were detected when broccoli was microwaved, namely high losses of flavonoids (97%), sinapic acid derivatives (74%) and caffeoyl-quinic acid derivatives (87%). Conventional boiling led to a significant loss of flavonoids (66%) from fresh raw broccoli, while high-pressure boiling caused considerable leaching (47%) of caffeoyl-quinic acid derivatives into the cooking water. On the other hand, steaming had minimal effects, in terms of loss, on both flavonoid and hydroxycinnamoyl derivative contents. Therefore we can conclude that a greater quantity of phenolic compounds will be provided by consumption of steamed broccoli as compared with broccoli prepared by other cooking processes. Copyright © 2003 Society of Chemical Industry
USE THE E MAIL ADDRESS BELOW FOR THE COMPLETE ARTICLE
Subject: Top Ten Reasons to Throw Away your Microwave
Wednesday, 10 August 2005
From the conclusions of the Swiss, Russian and German scientific
studies, we can no longer ignore the microwave oven sitting in our
Based on this research, we will conclude this article with the
1). Continually eating food processed from a microwave oven causes
long term -
permanent - brain damage by "shorting out" electrical impulses in
[de-polarizing or de-magnetizing the brain tissue].
2). The human body cannot metabolize [break down] the unknown by-
created in microwaved food.
3). Male and female hormone production is shut down and/or altered by
continually eating microwaved foods.
4). The effects of microwaved food by-products are residual [long
permanent] within the human body.
5). Minerals, vitamins, and nutrients of all microwaved food is
altered so that the human body gets little or no benefit, or the
absorbs altered compounds that cannot be broken down.
6). The minerals in vegetables are altered into cancerous free
cooked in microwave ovens.
7). Microwaved foods cause stomach and intestinal cancerous growths
This may explain the rapidly increased rate of colon cancer in
8). The prolonged eating of microwaved foods causes cancerous cells
in human blood.
9). Continual ingestion of microwaved food causes immune system
through lymph gland and blood serum alterations.
10). Eating microwaved food causes loss of memory, concentration,
instability, and a decrease of intelligence.
Have you tossed out your microwave oven yet?
Microwaving Does Not Harm Foods
April 13, 2008
A report from the nutrition department of Cornell University should convince you that microwaving food does not destroy its nutritional value. Dr. Gertrude Armbruster and her colleagues showed that fruits and vegetables lost the least vitamin C when microwaved, compared to other cooking methods. Vitamin C is a good indicator of the amount of nutrients lost because it is both water soluble and sensitive to heat (Newsweek, March 14, 2008).
Microwave ovens use electromagnetic waves that vibrate water molecules inside food to produce heat. Most nutrients in food are not destroyed by microwaving because they are not in the watery layer. An earlier study from Spain, widely reported in the news media, claimed that microwaving broccoli destroyed all of its antioxidants (Journal of Science
in Food and Agriculture, November 2003). However, the researchers in this study cooked the broccoli in almost a cup of water for five minutes at full power. The antioxidants were destroyed by the long cooking in water at a high temperature, not by the microwaves. The length of time vegetables are exposed to hot water determines the amount of water-soluble nutrients lost, whether the cooking is done in a microwave oven, steamer, pot or pressure cooker. For nutrient- rich vegetables from your microwave, use very little water (no more than a tablespoon or two) and short cooking times.
Contrary to myths spread by a popular natural health newsletter, the radiation from microwaves is not harmful and has no effect whatever on food other than to heat it up. Once the food comes out of the oven, there are no lingering effects of the microwaves. If you are worried about chemical changes to the nutrients in your food, avoid broiling, grilling, frying or any other method that browns foods. The reason food cooked in a microwave oven is so bland is that the chemical changes caused by high surface temperatures don't happen. That's why most people use their microwave ovens to reheat food instead of for cooking.