Cooking in the microwave causes food to lose nutrients, right?

WRONGO.

Microwaved food may retain vitamins BETTER than stovetop-cooked food according to Consumer Reports on Health. That's because the microwave zaps it quickly and without much water.

One study found that spinach retained only 77% of the B-vitamin folate when cooked on a stove - but retained ALL of its folate when cooked in a microwave. (B vitamins can deliver astounding health benefits. They can help to prevent stroke, heart disease, certain cancers, maintain your mental skills, and keep depression at bay.)

Your baking stones can be used in the microwave, you know that, right? At least the ones I recommend. Contact me for a few of my favorite microwave RECIPES and taste the freedom of fast, healthy cooking.

Cinnamon Lifts

A whiff of cinnamon can enhance motivation and alertness, researchers at Wheeling Jesuit University in West Virginia have found. Its aroma boosts blood flow, which may stimulate the brain. And once you eat it, cinnamon improves sugar metabolism and helps keep blood fats in check, according to research by the US Dept. of Agriculture. One half teaspoon daily can reduce your risk of developing diabetes, says Richard Anderson, Ph.D. of the USDA. Try a cinnamon stick in your tea or coffee!