#health
Discussion
I'd like to see the study.
That isn't a study. It's an article claiming some studies exist without actually linking to any of them.
I'm not disputing the legitimacy - because I'm betting there is some truth to it - but I'm not taking it at face value.
almost 20 years old lol
Glucoraphanin (GLR) and sulforaphane (SLR) are the most powerful anti-cancer compounds in brassica vegetables. This study found that short-time microwaving, short-time steaming and fermentation promote the biotransformation from GLR to SLR, while boiling and blanching cause the largest losses of GLR and SLR (https://pubmed.ncbi.nlm.nih.gov/33993075/). THIS study (https://pubmed.ncbi.nlm.nih.gov/31257267/) states that “Cooking with a microwave is a useful way of reducing vitamins loss” and specifically with cabbage “Examination of the cooking liquid revealed the loss of nearly all free amino acids after boiling. On the other hands, microwave cooking of cabbage retained about 80% of total free amino acids”. Another study states that”Boiling resulted in significant loss of all flavonoids, while steaming and microwaving led to minor loses or even increases of the flavonoids.” (https://pubmed.ncbi.nlm.nih.gov/30899833/)
don't talk about things you know nothing of 
here's "The Spanish Study" lol
https://zero.sci-hub.se/2083/62a036b8d7cb6af64300f4ff716d07e8/10.1021@jf071680t.pdf?download=true
vitamin C is the only nutrient degraded significantly. And it's not "leached" lol
Conclusion: "In general, the losses during the cooking treatments of the human health-related compounds (phenolics, glucosinolates, and minerals) were mainly due to leaching into the cooking water. Therefore, we could conclude that losses of phytochemicals would be prevented with shorter cooking times and avoiding cooking with water, even if this last treatment could make the texture unacceptable for some consumers."
if a microwave enables someone to eat more vegetables and other healthy foods that's incredibly beneficial.
We shouldn't worry about potential loss of a single nutrient or potential creation of a toxin. All cooking creates toxins.
Remember that nearly 100% of research is driven not by people trying to solve real-world problems, but by graduate students trying to get a degree, or professors trying to get more grant money. And a significant portion of these studies are bullshit as regards their statistical value.
nostr:npub1fh3jlejm86pfcjnmh240chzaqt9psczg6pzj96zk7k9v3z9zpv5qkcx8fc I know for a fact you can't evaluate the legitimacy of these stats. So don't waste your time worrying about this. And don't burden other people with inconclusive conclusions that are dubious in value.
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how dumb are you? this (total piece of crap btw)paper says:
"Microwave can increase the resistant starch content to reach these targets. (4) For the easily oxidized products: Microwave can increase the antioxidant activity of some components and reduce body damage caused by peroxidation. (5) For emulsified products: Microwave can increase the stability of emulsified food and prevent the flocculation of ingredients. (6) For persons who have specific amino acid requirements: The microwave can boost the quantity of certain specific amino acids in food. (7) For allergy sufferers: Microwave can reduce the allergenicity of their meals. At the same time, there are no safety concerns with microwave-processed foods, and more flavor and small molecular nutrients such as vitamins and minerals have been preserved. These evidences demonstrate that the microwave can replace traditional food processing processes"
also they are microwave shills
"In addition, the development of new functional foods for health needs and future market based on microwave technology is also prospected."
I don't have time to debate with you. Here is another one that might better. https://www.drberg.com/blog/do-microwaves-actually-lower-your-nutrients-in-food
nostr:npub1fh3jlejm86pfcjnmh240chzaqt9psczg6pzj96zk7k9v3z9zpv5qkcx8fc you've demonstrated complete lack of critical thinking.
Too many shrooms? 🍄🍄🍄🍄🍄
Not engaging further. I've made my point.