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microwaved egg

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  • Eggs are close to being a perfect food, full of vitamins A, D, E, K and B12, omega-3 fats, folate and antioxidants; they are versatile, kids love them and they can be cooked in a variety of ways
  • Reheating hard-boiled eggs in a microwave oven may superheat the yolk, triggering a loud explosion, and may burn your face, eyes and mouth
  • Microwave ovens cause chemical changes in your food that reduce nutrition, and use microwave electromagnetic fields that disrupt mitochondrial function and increase your risk for negative health conditions
  • Purchasing farm-fresh, organic, free-range pastured eggs delivers the best nutrition, and cooking them the least amount of time delivers the most antioxidant and vitamin benefits

Clarification as requested by John Gregory, Newsguard  - February 27, 2019

The study in reference 15 also concluded that out of four different cooking methods for broccoli: high pressure boiling, low pressure boiling, microwaving and steaming – steaming preserves the greatest amount of phenolic compounds.  The study on garlic in reference 16 also concluded that various methods of heating damage the anticancer ability of garlic, but when garlic is crushed or cut and allowed to sit at room temperature for 10 minutes before heating, it can still maintain some protective properties.

By Dr. Mercola

Eggs are close to being a perfect food. Egg yolks deliver vitamins A, D, E, K and B12, omega-3 fats, folate and antioxidants. They are also versatile. You can use them at any meal, kids love them and they can be cooked inside or outside the shell.


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