Microwave risks and benefits
Vegetable nutrients are easily affected when cooked. It is better to steam than boil vegetables as nutrients leach into the water when boiled. But when broccoli is microwaved its antioxidant and estrogen balancing benefits are reduced even more than when it is boiled. Its indole content is reduced by 74% and its vitamin C content by 40% compared to that of raw broccoli. (Vallejo et al 2007)1
Other important information for the microwave devotee is that the estrogen-like chemicals bisphenol A and phthalate plasticizers are known to leach from plastic containers during microwave cooking. These chemicals have been associated with affecting reproduction(S. H. Swan. 2008)2, sperm count, breast and prostate cancer. To avoid chemical risks - use glass and porcelain containers when defrosting or cooking in a microwave oven. This may be one of the best ways of reducing chemicals from your personal environment.
References
- F. Vallejo, F. A. Tomás-Barberán,C. Garcia-Viguera. "Glcuosinolates and Vitamin C content in edible parts of broccoli florets after domestic cooking" European Food Research and Technology. 310-316:215 (4);2007.
- S.H. Swan "Environmental phthalate exposure in relation to reproductive outcomes and other health endpoints in humans. 2008. In press.