How food is
cooked matters a great deal. Nutrient retention is what we're
after: hanging on to as many volatile oils, flavoroids
and goodness as we
MICROWAVING is unnatural, overly excites the material molescules which greatly alters the nutritional value.
MINIMIZE THE FOOD SURFACE EXPOSED TO AIR. Mincing and dicing are less ideal than making big chunks.
STEAMING correctly is an excellent method, just don't over do it. Love my bamboo steamer basket, the stainless steel works fine too.
BOILING is not recommended even for eggs. For tea, yes.