[Recipe] The “Lipid Protection” Protocol: Why Microwaving Salmon is Scientifically Superior (DHA & Inulin)
1.1. The Science: Busting the Microwave Myth & Protecting Omega-3 We often think microwaves destroy nutrients. However, a study published in the Journal of Food Science (2009) revealed that “Microwaving retains higher levels of water-soluble vitamins (Vitamin C, B vitamins) compared to boiling or grilling,” due to the reduced cooking time and minimal water usage. … Read more