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THE WORLD'S OLDEST AND HEALTHIEST DIET: K.I.S.S. HEALTH PROBLEMS GOOD-BYE - THOU SHALT HONOR THY KITCHEN - MICROWAVING

A steam cooker provides a quick and easy way to prepare nutritious, flavor-packed meats, vegetables, fish and poultry. The newest models let you 'set it and forget it'.
Equally valuable: the pressure cooker. It makes food more digestible, enhances flavors and preserves nutrients. Today's pressure cookers do not "blow up." They are self-regulating and safe, provided you follow manufacturer's instructions.
When it comes to speed, health and convenience, nothing beats the microwave oven. Microwaving enhances flavors of foods such as fish, poultry, vegetables and fruit by keeping them moist without added oil or salt. The shorter cooking time required by a microwave means fewer nutrients are lost to heat than by conventional methods.
As an added bonus, according to a USDA study, microwaved meat contains less fat and fewer calories than meat cooked by electric broiling, roasting, convection baking, or frying - no matter how much fat in the pre-cooked meat.
Nearly three out of four U.S. households have microwave ovens, but many of their owners are still a bit uneasy. No need to worry: your microwave will not 'nuke' your food; you don't need to wear a lead apron; you're not apt to set off a Geiger counter when you microwave.
There are causes for concern you may not have thought of some of the containers and packages designed for microwave cooking, including some cling-wraps, special 'browning pack-ages' and a few 'microwave safe' cookware products, may be releasing potentially harmful substances into your food. Many of these products are exempt from government regulation so your only protection is to check carefully before use.
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