No microwaving food won't give you a brain cancer (kidding
) but....
Certain methods of preparation and cooking can cause vegetables to lose their cancer-fighting compounds, with microwaving the biggest culprit, finds a new study published in the Journal of the Science of Food and Agriculture.
A study investigating various cooking methods of broccoli concluded that microwaving is the clear loser: microwaved broccoli had lost 97 per cent, 74 per cent and 87 per cent of three major antioxidant compounds - flavonoids, sinapics and caffeoyl-quinic derivatives. By stark comparison, steamed broccoli had lost only 11 per cent, 0 per cent and 8 per cent, respectively, of the same antioxidants.

Certain methods of preparation and cooking can cause vegetables to lose their cancer-fighting compounds, with microwaving the biggest culprit, finds a new study published in the Journal of the Science of Food and Agriculture.
A study investigating various cooking methods of broccoli concluded that microwaving is the clear loser: microwaved broccoli had lost 97 per cent, 74 per cent and 87 per cent of three major antioxidant compounds - flavonoids, sinapics and caffeoyl-quinic derivatives. By stark comparison, steamed broccoli had lost only 11 per cent, 0 per cent and 8 per cent, respectively, of the same antioxidants.