Guest guest Posted April 13, 2002 Report Share Posted April 13, 2002 In a message dated 4/13/2002 5:25:31 PM Central Daylight Time, me@... writes: > Do you still use your microwave oven? Don't own one. If you don't what do you do about > > lunch at work? > I work at home but I'd suggest a toaster oven. Belinda LaBelle Acres www.labelleacres.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2002 Report Share Posted April 13, 2002 > Do you still use your microwave oven? If you don't what do you do about > lunch at work? I put anything I want to warm up into a covered glass dish that fits in the toaster oven. I usually just turn the toast dial to the highest setting and then let it sit in there after it automatically shuts off. It takes less time than you would think. There's not much competition for using the toaster oven because most people are lined up to use the microwave. I'm the resident office *nut*. I used to do oatmeal for breakfast in the toaster oven too, but now I do it the NT way and soak in whey and water overnight with my oven set to come on an hour before I get downstairs. When I worked in an office with fewer people but a larger kitchen I used to keep and extra steamer in the office. Margaret Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2002 Report Share Posted April 13, 2002 Do you still use your microwave oven? If you don't what do you do about lunch at work? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 14, 2002 Report Share Posted April 14, 2002 I use a stainless steel thermos by Nissan called Elite. I only cook two meals a day so lunches are warmed in the oven or on the stovetop at breakfast time. I pour boiling water in each thermos and seal it for about 15 minutes. Then I dump the water out and add the hot meal to the thermos. At lunchtime the food is still hot! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 14, 2002 Report Share Posted April 14, 2002 > I use a stainless steel thermos by Nissan called Elite. I only cook two > meals a day so lunches are warmed in the oven or on the stovetop at breakfast > time. I pour boiling water in each thermos and seal it for about 15 minutes. > Then I dump the water out and add the hot meal to the thermos. At lunchtime > the food is still hot! Clever! I'll have to make a note of that one. Does being heated for that long tend to dry your food out? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 14, 2002 Report Share Posted April 14, 2002 ----- Original Message ----- From: " justinbond " <justin_bond@...> > Clever! I'll have to make a note of that one. Does being heated for > that long tend to dry your food out? I would assume not. Since it's in a sealed container, only so much moisture can escape before it starts finding its way back into the food. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2002 Report Share Posted April 15, 2002 Nope! It still tastes great! There's always lost of steam and droplets on the lid when you open it up. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2011 Report Share Posted March 12, 2011 How reliable are these “reports” that diss microwaves? Perhaps you can be more specific and post the sources? On 3/12/11 8:27 AM, " roshaven2000 " <roshaven2000@...> wrote: New member here -- am reading the 120 Year Diet. The book, written in 2000, suggests using the microwave. Since then there have been numerous reports that the microwave destroys food enzymes and should not be used to cook anything, as well as reports that say using the microwave is not different than cooking any other way. Do you all use the microwave without worries? Thanks -- your comments will be appreciated. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2011 Report Share Posted March 14, 2011 On 3/12/2011 8:27 AM, roshaven2000 wrote: New member here -- am reading the 120 Year Diet. The book, written in 2000, suggests using the microwave. Since then there have been numerous reports that the microwave destroys food enzymes and should not be used to cook anything, as well as reports that say using the microwave is not different than cooking any other way. Do you all use the microwave without worries? Thanks -- your comments will be appreciated. __._,_.__ Trained as a physicist, I'd be inclined to think that any fears that microwave cooking damages food (more than any other kind of cooking) are hogwash. Microwave energy couples to the rotational modes of molecules such as water and sugar, but it would take photons with more than 1000 times as much energy to actually cause chemical changes, such as broken molecular bonds... Molecules that absorb visible light or near IR and get damaged (such as the chemicals used in film photography) are unusual, and you've got to get into the UV range where electromagnetic energy really creates chemical changes. There might be some basis to be concerned about food irradiated with gamma rays, and you certainly don't want to stand in front of a powerful microwave antenna (I was in a microwave beam once where I could feel the field) but fear of microwaves is one of those alternative health myths that never dies. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2011 Report Share Posted March 14, 2011 Enzymes are proteins, and proteins get denatured by heat whether it is from a hot pan or from a microwave oven. When an egg white turns white on a frying pan or in boiling water for making hard-boiled eggs, the egg white becomes denatured. This means that the white cannot perform its usual biological function (like hatch a chicken), but it is still protein suitable for eating because all the amino acids are there, but in unstructured configurations. Enzymes are also destroyed by proteases (protein-degrading enzymes) such as pepsin (http://en.wikipedia.org/wiki/Pepsin) that are produced by our digestive system. So, even if you ingest raw food with whatever enzymes there may be, those enzymes do not survive past the digestive system. They have to be broken down so that their amino acids can be absorbed by the body. Eating a raw egg or a scrambled egg provides the same nutrition for the body. Foreign enzymes that enter the body bypassing the digestive system usually cause problems because they instruct the body to do the wrong things. The venoms of spiders and snakes are basically enzymes that bypass the digestive system because they are injected into the body through the fangs of the animal. Tony http://www.scientificpsychic.com/fitness/aminoacids.html > > New member here -- am reading the 120 Year Diet. The book, written in 2000, suggests using the microwave. Since then there have been numerous reports that the microwave destroys food enzymes and should not be used to cook anything, as well as reports that say using the microwave is not different than cooking any other way. Do you all use the microwave without worries? Thanks -- your comments will be appreciated. > Quote Link to comment Share on other sites More sharing options...
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