Originally posted by Mentat

I have one more, related, question: It is often claimed, by anti-microwave people, that there is a lack of nutrients in microwaved food. Is this true? Do microwave ovens remove (somehow) the nutritional value of food?

I would be surprised. I suppose it is possible, but I think it would be the opposite. Think of the alternatives. If you boil vegetables in water, you definately do lose some water soluable vitamins. I would think that stir-frying, even lightly would be more damaging than microwaves because of the very high temperatures. All common sense arguements seem to me to indicate that microwaving is the safest and healthiest way to cook. I happen to think it makes food taste worse, but until I see hard data*, I will consider it safe.Njorl* Or, more realistically, until I hear from a respected news source that they talked to someone respectable who heard from someone knowledgeable about hard data that was obtained scientifically, I'll consider it safe.