So... you love your microwave?
Studies Show Microwaves Drastically Reduce Nutrients In Food By Ed Bauman, PH.D. - GreenMedInfo I can remember the days growing up in the 1950′s and 1960′s, when we prepared foods without a microwave oven. Water was boiled on the stove. Chicken was baked in an oven. Vegetables were steamed, baked, or sautéed. Food was whole and fresh. Even a TV dinner was baked in the oven, which took about 15 minutes to warm. And then, modern science and…
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