In article <e1bmih$9ht$1@atlantis.news.tpi.pl>,
"Aicha" <b...@m...pl> wrote:

> Użytkownik "Wladyslaw Los" napisał:
>
> Na dodatek powołanie się na New Scientist jest chyba
> > też wyssane z palca - w każdym razie na stronach
> > <http://www.newscientist.com> nic takiego nie znalazłem.
>
> znalazłam na jakichś dalekich mirrorach www.fizjo.pl
>
> This is supplemental to a review already posted. The info presented
> doesn't reflect recent research on how microwaving destroys nutrients
> (see below), so when preparing or reheating food, try to avoid using
> the microwave; otherwise you might be better off using commercial
> organic baby food.
> "PARIS, Oct 22 (AFP) - Cooking by microwave is the worst way to
> preserve a key nutrient in vegetables, while steaming is the best,
> according to a Spanish study reported in New Scientist.
>
> Researchers from the national scientific research council CEBAS-CSIC
> measured antioxidants, a compound believed to protect cells from
> damaging reactive chemicals called free radicals, in broccoli that had
> been either steamed, pressure-cooked, boiled or microwaved.
>
> Steaming the veggies left the antioxidants almost untouched, but
> microwaving virtually eliminated them, probably because this heated
> the broccoli from inside and generated too high a temperature."
>
> Zwróć uwagę na datę. To wcale nie musi być październik 2005.


Czy ja coś pisałem 0 2005 r.? A ponadto nadal to nie jest New
Scientist. I wciąż te brednie o zbyt wysokiej temperaturze.

Władysław