True or False: Microwaving zaps nutrients from food
Sometimes. The energy wavelengths that microwaves use to cook food are remarkably selective at targeting water and other molecules, causing them to vibrate and build up thermal energy. Some nutrients, such as vitamin C, break down when exposed to heat. However, because microwaves cook food faster than methods such as boiling, they actually do a better job of preserving vitamin C and other watersoluble nutrients.