Q: Some time ago, a reader mentioned not wanting to use the microwave to heat cocoa.  I frequently heat coffee, cocoa and other foods in my microwave.  Should I be concerned about destroying nutrients when I use a microwave?

A: So far as cocoa is concerned, you don’t need to worry about damaging cacao compounds by using a microwave.  New extraction techniques include microwave technology (Tropical Life Sciences Research, February 2016).  Presumably, the compounds are not damaged in the process.

Heating food does impact nutrients like vitamins C and B-12.  But microwaving food may be less likely to destroy such vitamins than other cooking methods.

• Article by Joe and Teresa Graedon
• Copyright The Seattle Times