Do Microwaves Kill Food’s Nutrients? U of G Prof Explains
Prof. Keith Warriner appeared in a news story talking about whether microwaving food destroys its nutrients.
A professor in the Department of Food Science, Warriner said that microwaving is not the worst cooking method for losing nutrients, and that boiling or frying foods is worse. He explained how microwaves work and said that the defrost button is basically useless.
Warriner researches E. coli, food safety, produce and pathogens at U of G. In December, he received an Ontario Premier’s Award for Agri-Food Innovation Excellence for helping develop a device for sanitizing produce that reduces health risks. He has also developed decontamination methods for salmonella and for products that can cause food-borne illness outbreaks.