Do foods lose their cancer-fighting properties when they are microwaved?

Dr. Kathleen Wolin, ScD
Preventive Medicine
The cancer-fighting properties of some foods change when they are microwaved -- broccoli loses vitamin C, for example. Heating can actually increase the availability of nutrients in other foods, however. Watch cancer researcher Kate Wolin, ScD, explain this concept. 

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Important: This content reflects information from various individuals and organizations and may offer alternative or opposing points of view. It should not be used for medical advice, diagnosis or treatment. As always, you should consult with your healthcare provider about your specific health needs.