Quote:
Originally Posted by MargaretR
Vitamin B-12 is naturally found in meat (especially liver and shellfish), milk and eggs,
and is seriously affected by microwave cooking, and so the nutritional value of that food is reduced.
The value is reduced by 30 - 40%
|
What did the study say about the amount of B-12 absorbed by the body though? I know that 30-40% of it is lost in the microwave but did that effect how much the body absorbed?
The easy solution to this is when eating microwaved foods make sure you eat 30-40% more
