Re: Microwaving Does Not Harm Foods

[Guest guest]

Do you have the citation for this "report"?ThanksJeffOn Apr 10, 2008, at 9:59 AM, Blair wrote:Microwaving Does Not Harm FoodsA report from the nutrition department of Cornell University should convince you that microwaving food does not destroy its nutritional value. Dr. Gertrude Armbruster and her colleagues showed that fruits and vegetables lost the least vitamin C when microwaved, compared to other cooking methods. Vitamin C is a good indicator of the amount of nutrients lost because it is both water soluble and sensitive to heat (Newsweek, March 14, 2008). Microwave ovens use electromagnetic waves that vibrate water molecules inside food to produce heat. Most nutrients in food are not destroyed by microwaving because they are not in the watery layer. An earlier study from Spain, widely reported in the news media, claimed that microwaving broccoli destroyed all of its antioxidants (Journal of Science in Food and Agriculture, November 2003). However, the researchers in this study cooked the broccoli in almost a cup of water for five minutes at full power. The antioxidants were destroyed by the long cooking in water at a high temperature, not by the microwaves. The length of time vegetables are exposed to hot water determines the amount of water-soluble nutrients lost, whether the cooking is done in a microwave oven, steamer, pot or pressure cooker. For nutrient- rich vegetables from your microwave, use very little water (no more than a tablespoon or two) and short cooking times. Contrary to myths spread by a popular natural health newsletter, the radiation from microwaves is not harmful and has no effect whatever on food other than to heat it up. Once the food comes out of the oven, there are no lingering effects of the microwaves. If you are worried about chemical changes to the nutrients in your food, avoid broiling, grilling, frying or any other method that browns foods. The reason food cooked in a microwave oven is so bland is that the chemical changes caused by high surface temperatures don't happen. That's why most people use their microwave ovens to reheat food instead of for cooking. Jeff Novick, MS, RD, LD/Nwww.JeffNovick.com

[Guest guest]

Hi All, http://www.newsweek.com/id/123325 Cheers, AlNovick <jnovickrd@...> wrote: Do you have the citation for this "report"? Thanks Jeff On Apr 10, 2008, at 9:59 AM, Blair wrote: Microwaving Does Not Harm FoodsA report from the nutrition department of Cornell University should convince you that microwaving food does not destroy its nutritional value. Dr. Gertrude Armbruster and her colleagues showed that fruits and vegetables lost the least vitamin C when microwaved, compared to other cooking methods. Vitamin C is a good indicator of the amount of nutrients

lost because it is both water soluble and sensitive to heat (Newsweek, March 14, 2008). Microwave ovens use electromagnetic waves that vibrate water molecules inside food to produce heat. Most nutrients in food are not destroyed by microwaving because they are not in the watery layer. An earlier study from Spain, widely reported in the news media, claimed that microwaving broccoli destroyed all of its antioxidants (Journal of Science in Food and Agriculture, November 2003). However, the researchers in this study cooked the broccoli in almost a cup of water for five minutes at full power. The antioxidants were destroyed by the long cooking in water at a high temperature, not by the microwaves. The length of time vegetables are exposed to hot water determines the amount of water-soluble nutrients lost, whether the cooking is done in a microwave oven, steamer, pot or pressure cooker. For nutrient- rich vegetables from your microwave, use very little water (no more than a tablespoon or two) and short cooking times. Contrary to myths spread by a popular natural

health newsletter, the radiation from microwaves is not harmful and has no effect whatever on food other than to heat it up. Once the food comes out of the oven, there are no lingering effects of the microwaves. If you are worried about chemical changes to the nutrients in your food, avoid broiling, grilling, frying or any other method that browns foods. The reason food cooked in a microwave oven is so bland is that the chemical changes caused by high surface temperatures don't happen. That's why most people use their microwave

ovens to reheat food instead of for cooking. Jeff Novick, MS, RD, LD/N www.JeffNovick.com __________________________________________________

[Guest guest]

Hey AlThanksBut I am really looking for the original citation, of which I do not beleive one exists.I know there are other studies that show the effects of microwaving on nutrients. This one seems to circulate quite a bit on the internet, and appeared in Newsweek and a few other "mainstream" publications, but I do not believe there is an actual study that validates this.If there is, I would like to see it. I have not been able to find it.ThanksjeffOn Apr 10, 2008, at 5:07 PM, Al Pater wrote:Hi All, http://www.newsweek.com/id/123325 Cheers, AlNovick <jnovickrd > wrote:Do you have the citation for this "report"?ThanksJeffOn Apr 10, 2008, at 9:59 AM, Blair wrote:Microwaving Does Not Harm FoodsA report from the nutrition department of Cornell University should convince you that microwaving food does not destroy its nutritional value. Dr. Gertrude Armbruster and her colleagues showed that fruits and vegetables lost the least vitamin C when microwaved, compared to other cooking methods. Vitamin C is a good indicator of the amount of nutrients lost because it is both water soluble and sensitive to heat (Newsweek, March 14, 2008). Microwave ovens use electromagnetic waves that vibrate water molecules inside food to produce heat. Most nutrients in food are not destroyed by microwaving because they are not in the watery layer. An earlier study from Spain, widely reported in the news media, claimed that microwaving broccoli destroyed all of its antioxidants (Journal of Science in Food and Agriculture, November 2003). However, the researchers in this study cooked the broccoli in almost a cup of water for five minutes at full power. The antioxidants were destroyed by the long cooking in water at a high temperature, not by the microwaves. The length of time vegetables are exposed to hot water determines the amount of water-soluble nutrients lost, whether the cooking is done in a microwave oven, steamer, pot or pressure cooker. For nutrient- rich vegetables from your microwave, use very little water (no more than a tablespoon or two) and short cooking times. Contrary to myths spread by a popular natural health newsletter, the radiation from microwaves is not harmful and has no effect whatever on food other than to heat it up. Once the food comes out of the oven, there are no lingering effects of the microwaves. If you are worried about chemical changes to the nutrients in your food, avoid broiling, grilling, frying or any other method that browns foods. The reason food cooked in a microwave oven is so bland is that the chemical changes caused by high surface temperatures don't happen. That's why most people use their microwave ovens to reheat food instead of for cooking.Jeff Novick, MS, RD, LD/Nwww.JeffNovick.com__________________________________________________

[Guest guest]

Jeff-

Looks like the study is from Cornell University. I see citations to

the original Cornell study in the NYT as well as Newseek and other

media. You'd probably have to pay the fee to get the original study

from MedLine or another online medical subscription/research service.

> >> Microwaving Does Not Harm Foods

> >>

> >> A report from the nutrition department of Cornell University

> >> should convince you that microwaving food does not destroy its

> >> nutritional value. Dr. Gertrude Armbruster and her colleagues

showed

> >> that fruits and vegetables lost the least vitamin C when

microwaved,

> >> compared to other cooking methods. Vitamin C is a good indicator

of

> >> the amount of nutrients lost because it is both water soluble and

> >> sensitive to heat (Newsweek, March 14, 2008).

> >> Microwave ovens use electromagnetic waves that vibrate water

> >> molecules inside food to produce heat. Most nutrients in food are

> >> not destroyed by microwaving because they are not in the watery

> >> layer. An earlier study from Spain, widely reported in the news

> >> media, claimed that microwaving broccoli destroyed all of its

> >> antioxidants (Journal of Science in Food and Agriculture,

November

> >> 2003). However, the researchers in this study cooked the

broccoli in

> >> almost a cup of water for five minutes at full power. The

> >> antioxidants were destroyed by the long cooking in water at a

high

> >> temperature, not by the microwaves. The length of time vegetables

> >> are exposed to hot water determines the amount of water-soluble

> >> nutrients lost, whether the cooking is done in a microwave oven,

> >> steamer, pot or pressure cooker. For nutrient- rich vegetables

from

> >> your microwave, use very little water (no more than a tablespoon

or

> >> two) and short cooking times.

> >> Contrary to myths spread by a popular natural health

> >> newsletter, the radiation from microwaves is not harmful and has

no

> >> effect whatever on food other than to heat it up. Once the food

> >> comes out of the oven, there are no lingering effects of the

> >> microwaves. If you are worried about chemical changes to the

> >> nutrients in your food, avoid broiling, grilling, frying or any

other

> >> method that browns foods. The reason food cooked in a microwave

oven

> >> is so bland is that the chemical changes caused by high surface

> >> temperatures don't happen. That's why most people use their

> >> microwave ovens to reheat food instead of for cooking.

> >>

> >

> > Jeff Novick, MS, RD, LD/N

> > www.JeffNovick.com

> >

> >

> >

> >

> > __________________________________________________

> >

[Guest guest]

Thanks. But again, I have no success at finding any citation of the original published study. The article only links you to other PR articles not citations. If you can provide the citation, I have access to get the full article.ThanksJeffOn Apr 10, 2008, at 9:00 PM, dcshepherds wrote:Jeff-Looks like the study is from Cornell University. I see citations to the original Cornell study in the NYT as well as Newseek and other media. You'd probably have to pay the fee to get the original study from MedLine or another online medical subscription/research service.> >> Microwaving Does Not Harm Foods> >>> >> A report from the nutrition department of Cornell University> >> should convince you that microwaving food does not destroy its> >> nutritional value. Dr. Gertrude Armbruster and her colleagues showed> >> that fruits and vegetables lost the least vitamin C when microwaved,> >> compared to other cooking methods. Vitamin C is a good indicator of> >> the amount of nutrients lost because it is both water soluble and> >> sensitive to heat (Newsweek, March 14, 2008).> >> Microwave ovens use electromagnetic waves that vibrate water> >> molecules inside food to produce heat. Most nutrients in food are> >> not destroyed by microwaving because they are not in the watery> >> layer. An earlier study from Spain, widely reported in the news> >> media, claimed that microwaving broccoli destroyed all of its> >> antioxidants (Journal of Science in Food and Agriculture, November> >> 2003). However, the researchers in this study cooked the broccoli in> >> almost a cup of water for five minutes at full power. The> >> antioxidants were destroyed by the long cooking in water at a high> >> temperature, not by the microwaves. The length of time vegetables> >> are exposed to hot water determines the amount of water-soluble> >> nutrients lost, whether the cooking is done in a microwave oven,> >> steamer, pot or pressure cooker. For nutrient- rich vegetables from> >> your microwave, use very little water (no more than a tablespoon or> >> two) and short cooking times.> >> Contrary to myths spread by a popular natural health> >> newsletter, the radiation from microwaves is not harmful and has no> >> effect whatever on food other than to heat it up. Once the food> >> comes out of the oven, there are no lingering effects of the> >> microwaves. If you are worried about chemical changes to the> >> nutrients in your food, avoid broiling, grilling, frying or any other> >> method that browns foods. The reason food cooked in a microwave oven> >> is so bland is that the chemical changes caused by high surface> >> temperatures don't happen. That's why most people use their> >> microwave ovens to reheat food instead of for cooking.> >>> >> > Jeff Novick, MS, RD, LD/N> > www.JeffNovick.com> >> >> >> >> > __________________________________________________> >

[Guest guest]

This conclusion makes a lot of sense, given what we know about

physics and how microwave ovens work. Microwaves employ low-

frequency, high-wavelength waves, which can have no effect on

substances other than to heat them. And because of the distributed

way that microwaves heat, it prevents the (usually) harmful chemical

changes (such as the formation of advanced glycation end-products, or

AGEs) that can occur in most other forms of cooking.

The confusion is because microwaves are correctly identified as

electromagnetic radiation, as are the radio waves that are around us

at all times. But in order for radiation to cause molecular changes,

other than by the process of heating, it must be sufficiently high-

frequency (high energy) to bump around atomic sub-components,

disrupting structure. EM radiation must be higher-frequency than that

which is in the spectrum of visible light (UV, X-ray, gamma rays) to

have that sort of capability.

Then again, there is plenty of evidence that long-term exposure to

strong EM fields can impair mental function, so perhaps long-term

exposure to weak EM fields can have deleterious effects over the long-

term, which could explain some statistically significant (but

arguable) correlations between cell phone use and certain

neurological conditions. I still think the jury's out on that one, by

a long way, but certainly, I wouldn't rule it out either.

MvL

>

> Microwaving Does Not Harm Foods

>

> A report from the nutrition department of Cornell University

> should convince you that microwaving food does not destroy its

> nutritional value. Dr. Gertrude Armbruster and her colleagues

showed

> that fruits and vegetables lost the least vitamin C when

microwaved,

> compared to other cooking methods. Vitamin C is a good indicator

of

> the amount of nutrients lost because it is both water soluble and

> sensitive to heat (Newsweek, March 14, 2008).

> Microwave ovens use electromagnetic waves that vibrate water

> molecules inside food to produce heat. Most nutrients in food are

> not destroyed by microwaving because they are not in the watery

> layer. An earlier study from Spain, widely reported in the news

> media, claimed that microwaving broccoli destroyed all of its

> antioxidants (Journal of Science in Food and Agriculture, November

> 2003). However, the researchers in this study cooked the broccoli

in

> almost a cup of water for five minutes at full power. The

> antioxidants were destroyed by the long cooking in water at a high

> temperature, not by the microwaves. The length of time vegetables

> are exposed to hot water determines the amount of water-soluble

> nutrients lost, whether the cooking is done in a microwave oven,

> steamer, pot or pressure cooker. For nutrient- rich vegetables

from

> your microwave, use very little water (no more than a tablespoon or

> two) and short cooking times.

> Contrary to myths spread by a popular natural health

> newsletter, the radiation from microwaves is not harmful and has no

> effect whatever on food other than to heat it up. Once the food

> comes out of the oven, there are no lingering effects of the

> microwaves. If you are worried about chemical changes to the

> nutrients in your food, avoid broiling, grilling, frying or any

other

> method that browns foods. The reason food cooked in a microwave

oven

> is so bland is that the chemical changes caused by high surface

> temperatures don't happen. That's why most people use their

> microwave ovens to reheat food instead of for cooking.

>

[Guest guest]

Hi folks:

The problem seems to be that, based on the titles of the papers listed,

none of the references in Pubmed attributed to the author - " Armbruster

G " - appear to have anything to do with microwaving food.

So how can we find the proper reference to the location of this paper?

If it really exists.

Rodney.

> > >> Microwaving Does Not Harm Foods

> > >>

> > >> A report from the nutrition department of Cornell University

> > >> should convince you that microwaving food does not destroy its

> > >> nutritional value. Dr. Gertrude Armbruster and her colleagues

> showed

> > >> that fruits and vegetables lost the least vitamin C when

> microwaved,

> > >> compared to other cooking methods. Vitamin C is a good indicator

> of

> > >> the amount of nutrients lost because it is both water soluble and

> > >> sensitive to heat (Newsweek, March 14, 2008).

> > >> Microwave ovens use electromagnetic waves that vibrate water

> > >> molecules inside food to produce heat. Most nutrients in food are

> > >> not destroyed by microwaving because they are not in the watery

> > >> layer. An earlier study from Spain, widely reported in the news

> > >> media, claimed that microwaving broccoli destroyed all of its

> > >> antioxidants (Journal of Science in Food and Agriculture,

> November

> > >> 2003). However, the researchers in this study cooked the

> broccoli in

> > >> almost a cup of water for five minutes at full power. The

> > >> antioxidants were destroyed by the long cooking in water at a

> high

> > >> temperature, not by the microwaves. The length of time vegetables

> > >> are exposed to hot water determines the amount of water-soluble

> > >> nutrients lost, whether the cooking is done in a microwave oven,

> > >> steamer, pot or pressure cooker. For nutrient- rich vegetables

> from

> > >> your microwave, use very little water (no more than a tablespoon

> or

> > >> two) and short cooking times.

> > >> Contrary to myths spread by a popular natural health

> > >> newsletter, the radiation from microwaves is not harmful and has

> no

> > >> effect whatever on food other than to heat it up. Once the food

> > >> comes out of the oven, there are no lingering effects of the

> > >> microwaves. If you are worried about chemical changes to the

> > >> nutrients in your food, avoid broiling, grilling, frying or any

> other

> > >> method that browns foods. The reason food cooked in a microwave

> oven

> > >> is so bland is that the chemical changes caused by high surface

> > >> temperatures don't happen. That's why most people use their

> > >> microwave ovens to reheat food instead of for cooking.

> > >>

> > >

> > > Jeff Novick, MS, RD, LD/N

> > > www.JeffNovick.com

> > >

> > >

> > >

> > >

> > > __________________________________________________

> > >

[Guest guest]

It doesn't matter whether it makes sense. It made sense that Vitamin E

would be something of a panacea, too.

Jeff's asking for the citation, and I'm coming to share his opinion that

this is conventional (and convenient and profitable) wisdom masquerading

as having a scientific rigor that has not yet been demonstrated. Also,

proving a negative is generally thought to be a wee bit tricky.

No hits on Armbruster and microwave in either Science Direct or PubMed,

alas.

Maco

At 03:42 AM 4/11/2008, you wrote:

This conclusion makes a lot of

sense, given what we know about

physics and how microwave ovens work. Microwaves employ low-

frequency, high-wavelength waves, which can have no effect on

substances other than to heat them. And because of the distributed

way that microwaves heat, it prevents the (usually) harmful chemical

changes (such as the formation of advanced glycation end-products, or

AGEs) that can occur in most other forms of cooking.

The confusion is because microwaves are correctly identified as

electromagnetic radiation, as are the radio waves that are around us

at all times. But in order for radiation to cause molecular changes,

other than by the process of heating, it must be sufficiently high-

frequency (high energy) to bump around atomic sub-components,

disrupting structure. EM radiation must be higher-frequency than that

which is in the spectrum of visible light (UV, X-ray, gamma rays) to

have that sort of capability.

Then again, there is plenty of evidence that long-term exposure to

strong EM fields can impair mental function, so perhaps long-term

exposure to weak EM fields can have deleterious effects over the

long-

term, which could explain some statistically significant (but

arguable) correlations between cell phone use and certain

neurological conditions. I still think the jury's out on that one, by

a long way, but certainly, I wouldn't rule it out either.

MvL

--- In

, " Blair " <blairmd@...>

wrote:

>

> Microwaving Does Not Harm Foods

>

> A report from the nutrition department of Cornell University

> should convince you that microwaving food does not destroy its

> nutritional value. Dr. Gertrude Armbruster and her colleagues

showed

> that fruits and vegetables lost the least vitamin C when

microwaved,

> compared to other cooking methods. Vitamin C is a good indicator

of

> the amount of nutrients lost because it is both water soluble and

> sensitive to heat (Newsweek, March 14, 2008).

> Microwave ovens use electromagnetic waves that vibrate water

> molecules inside food to produce heat. Most nutrients in food are

> not destroyed by microwaving because they are not in the watery

> layer. An earlier study from Spain, widely reported in the news

> media, claimed that microwaving broccoli destroyed all of its

> antioxidants (Journal of Science in Food and Agriculture, November

> 2003). However, the researchers in this study cooked the broccoli

in

> almost a cup of water for five minutes at full power. The

> antioxidants were destroyed by the long cooking in water at a high

> temperature, not by the microwaves. The length of time vegetables

> are exposed to hot water determines the amount of water-soluble

> nutrients lost, whether the cooking is done in a microwave oven,

> steamer, pot or pressure cooker. For nutrient- rich vegetables

from

> your microwave, use very little water (no more than a tablespoon or

> two) and short cooking times.

> Contrary to myths spread by a popular natural health

> newsletter, the radiation from microwaves is not harmful and has no

> effect whatever on food other than to heat it up. Once the food

> comes out of the oven, there are no lingering effects of the

> microwaves. If you are worried about chemical changes to the

> nutrients in your food, avoid broiling, grilling, frying or any

other

> method that browns foods. The reason food cooked in a microwave

oven

> is so bland is that the chemical changes caused by high surface

> temperatures don't happen. That's why most people use their

> microwave ovens to reheat food instead of for cooking.

>

This message has been reviewed for classification by an Authorized

Derivative Classifier and is Unclassified.

Maco

acting Chief of Staff, Office of the Chief Information Officer

Los Alamos National Laboratory

505-664-0131

505-664-8410 pager

[Guest guest]

Hi folks:

Also worth bearing in mind is that the only PubMed reference I can find for 'Armbruster G' that relates to food preparation, is dated November 1950.

Some here might consider that a tad too old to be considered serious input.

Those who do not consider it too old might benefit from re-reading the material they were sent when they first joined this site.

; ^ )))

Rodney.

--------------------

Re: [ ] Re: Microwaving Does Not Harm Foods

It doesn't matter whether it makes sense. It made sense that Vitamin E would be something of a panacea, too.Jeff's asking for the citation, and I'm coming to share his opinion that this is conventional (and convenient and profitable) wisdom masquerading as having a scientific rigor that has not yet been demonstrated. Also, proving a negative is generally thought to be a wee bit tricky.No hits on Armbruster and microwave in either Science Direct or PubMed, alas.Maco

[Guest guest]

1950 is old for microwave cooking. :-)JROn Apr 11, 2008, at 12:09 PM, Rodney wrote:Hi folks: Also worth bearing in mind is that the only PubMed reference I can find for 'Armbruster G' that relates to food preparation, is dated November 1950. Some here might consider that a tad too old to be considered serious input. Those who do not consider it too old might benefit from re-reading the material they were sent when they first joined this site. ; ^ ))) Rodney. -------------------- Re: [ ] Re: Microwaving Does Not Harm FoodsIt doesn't matter whether it makes sense. It made sense that Vitamin E would be something of a panacea, too.Jeff's asking for the citation, and I'm coming to share his opinion that this is conventional (and convenient and profitable) wisdom masquerading as having a scientific rigor that has not yet been demonstrated. Also, proving a negative is generally thought to be a wee bit tricky.No hits on Armbruster and microwave in either Science Direct or PubMed, alas.Maco

[Guest guest]

Hi All, A reference for the author, but not related to microwaved vegetables, is: http://www.blackwell-synergy.com/doi/abs/10.1111/j.1745-4565.1987.tb00572.xRodney <perspect1111@...> wrote: Hi folks: Also worth bearing in mind is that the only PubMed reference I can find for 'Armbruster G' that relates to food preparation, is dated November 1950. Some here might consider that a tad too old to be considered serious input. Those who do not consider it too old might benefit from re-reading the material they were sent when they first joined this site. ; ^ ))) Rodney. -------------------- Re: [ ] Re: Microwaving Does Not Harm Foods It doesn't matter whether it makes sense. It made sense that Vitamin E would be something of a panacea, too.Jeff's asking for the citation, and I'm coming to share his opinion that this is conventional (and convenient and profitable) wisdom masquerading as having a scientific rigor that has not yet been demonstrated. Also, proving a negative is generally thought to be a wee bit tricky.No hits on Armbruster and microwave in either Science Direct or PubMed, alas.Maco __________________________________________________

[Guest guest]

Hi folks:

Believe it or not, both the 1950 and the 1987 papers are by a Gertrude Armbruster. How many Armbrusters are there? Not many. How many Gertrude Armbrusters? Is there more than one? Can it be the same one? Looks like it. Or perhaps mother and daughter?

Anyway the latest paper about microwaving vegetables is allegedly also by a Gertrude Armbruster. So, can we find the supposedly recent paper by her saying there is not much wrong with microwaving? Or does it date from before the microwave was invented? ; ^ )))

It is a little difficult to believe it is the same investigator authoring papers in 1950 and 2008.

Unless, of course, she is practising caloric restriction : ^ )))

Rodney.

> Hi folks:> > Also worth bearing in mind is that the only PubMed reference I can find for 'Armbruster G' that relates to food preparation, is dated November 1950.> > Some here might consider that a tad too old to be considered serious input.> > Those who do not consider it too old might benefit from re-reading the material they were sent when they first joined this site.> > ; ^ )))> > Rodney.> > --------------------> > Re: [ ] Re: Microwaving Does Not Harm Foods > > It doesn't matter whether it makes sense. It made sense that Vitamin E would be something of a panacea, too.> > Jeff's asking for the citation, and I'm coming to share his opinion that this is conventional (and convenient and profitable) wisdom masquerading as having a scientific rigor that has not yet been demonstrated. Also, proving a negative is generally thought to be a wee bit tricky.> > No hits on Armbruster and microwave in either Science Direct or PubMed, alas.> > Maco> > > > > __________________________________________________>

[Guest guest]

It doesn't play enough havoc with microbes unless you run it long enough and evenly enough to heat them "all" up hot enough to die..I too am more concerned about plasticizers in food containers than the microwaves. but time will tell.JROn Apr 11, 2008, at 7:48 PM, jwwright wrote:There was a "radar oven" shown at the fair in Tampa circa 1948 - not a hometype device - about 3 ft cube.I seriously doubt any comments about health or what it did to the food, goodor bad from that time.uwaves are EMR (electromagnetic radiation) and EMR does funny things and Iwould not doubt there are unknown events.But I wonder how I would run such a test to verify food safety - do I lookfor changes in vitamins? How about the creation of things I would notnormally test for?IOW, I don't see how anyone could ever say uwaves are OK.That said, I use one every day to heat/reheat food, since about 1972 (inglass not plastic).I'll just bet it plays hxxx with the microbes.Regards----- Original Message -----From: Messages in this topic (16)Reply (via web post) | Start a new topicMessages | Database | Members Change settings via the Web ( ID required) Change settings via email: Switch delivery to Daily Digest | Switch format to Traditional Visit Your Group |  Terms of Use | UnsubscribeRECENT ACTIVITY7New MembersVisit Your Group HealthAchy Joint?Common arthritismyths debunked.Meditation andLovingkindnessA Groupto share and learn.Sell OnlineStart selling withour award-winninge-commerce tools.. 

[Guest guest]

There was a " radar oven " shown at the fair in Tampa circa 1948 - not a home

type device - about 3 ft cube.

I seriously doubt any comments about health or what it did to the food, good

or bad from that time.

uwaves are EMR (electromagnetic radiation) and EMR does funny things and I

would not doubt there are unknown events.

But I wonder how I would run such a test to verify food safety - do I look

for changes in vitamins? How about the creation of things I would not

normally test for?

IOW, I don't see how anyone could ever say uwaves are OK.

That said, I use one every day to heat/reheat food, since about 1972 (in

glass not plastic).

I'll just bet it plays hxxx with the microbes.

Regards

Re: [ ] Re: Microwaving Does Not Harm Foods

1950 is old for microwave cooking. :-)

JR

On Apr 11, 2008, at 12:09 PM, Rodney wrote:

Hi folks:

Also worth bearing in mind is that the only PubMed reference I can find for

'Armbruster G' that relates to food preparation, is dated November 1950.

Some here might consider that a tad too old to be considered serious input.

Those who do not consider it too old might benefit from re-reading the

material they were sent when they first joined this site.

; ^ )))

Rodney.

[Guest guest]

Microwave magnetrons are tuned to the frequency at which water

molecules resonate. When the water molecules absorb energy they get

" hot " . In a microwave, the heat from the water molecules is

transferred to non-aqueous components thus making the food hot.

When you use a stove to heat food, the heat is transferred from the

cooking surface to the food, so not only the water molecules get

excited, but also other food components such as proteins and fats get

heated at the same time.

Heating by any means denatures proteins. This is why egg whites

change from transparent to white when you heat them.

Controlled fires for cooking have been used by hominids for 300,000

years. Even neanderthals used fire long before modern day cromagnons

came into existence. Cooking food is part of our human evolutionary

heritage.

Tony

http://www.scientificpsychic.com/etc/timeline/timeline.html

>

> > There was a " radar oven " shown at the fair in Tampa circa 1948 -

> > not a home

> > type device - about 3 ft cube.

> > I seriously doubt any comments about health or what it did to the

> > food, good

> > or bad from that time.

> > uwaves are EMR (electromagnetic radiation) and EMR does funny

> > things and I

> > would not doubt there are unknown events.

> >

> > But I wonder how I would run such a test to verify food safety - do

> > I look

> > for changes in vitamins? How about the creation of things I would not

> > normally test for?

> >

> > IOW, I don't see how anyone could ever say uwaves are OK.

> > That said, I use one every day to heat/reheat food, since about

> > 1972 (in

> > glass not plastic).

> > I'll just bet it plays hxxx with the microbes.

> >

> > Regards

> >

> > ----- Original Message -----

> > From:

> >

> >

> > Messages in this topic (16)Reply (via web post) | Start a new topic

> > Messages | Database | Members

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