In my house, we buy and eat a fair bit of tasty organic broccoli. Fantastic stuff. Full of flavour, and full of anti-oxidants.

Now, a study has shown that cooking broccolli does a very good job of destroying the antioxidants, because the temperature of cooking is higher. Steaming seems to be the best way to keep the antioxidants, and the microwave is the worst.

This makes sense: maybe I have a crappy microwave, but I do occasionally see small burned bits on the brocolli, so that would tend to support the higher temperature idea.

The steamer is coming out of the cupboard in my kitchen.

Link (ABC News Online, reporting a New Scientist story)