[HealthyIndia] Cooking in microwave ovens: whether advisable?

[Guest guest]

Some school children showed how microwaved water did not promote life or healthy growth - only alternative followers would publish the truth about this fact - Newspapers are not well known for printing the truth unfortunately - however big they may be!

 

Jane

 

-

SM Acharya

Ayurvedaonline

Cc: Alternate Therapies ; Naturopaths ; karmayog Vinay Somani

Wednesday, November 15, 2006 5:47 PM

[HealthyIndia] Cooking in microwave ovens: whether advisable?

 

 

Dear online friends,I was a little upset when I read a recent posting byDr. Shirish Bhate regarding the experiment of boiledwater by ordinary heat and that boiled in microwaveovens. The finding that conventionally boiled waterwhen used to water the plants promoted plant growthwhile water boiled in microwave stunted the growth.Being alone, I used to do quite a bit of heating andcooking on by microwaves but after reading thatposting, I stopped evenmaking tea in a microwave oven,thinking about the potential health hazardparticularly when there is none to look after me.After reading the following report in the IndianExpress, I have now resumed using the microwave oven,though sparingly.Hence it is necessary to know more on this subject asit vitally concerns our health.Will the members and readers please throw more lighton this hot subject of cooking in microwave ovens?The Indian Express Weekly Health Guide under thecolumn, “Myth Buster” reported on 21 Oct., ’06 whethermicrowave ovens kill nutrients in food, as follows:They (m. ovens) are a staple in kitchens everywhere,but for about as long as microwave ovens have beenaround, people have suspected that the radiation theyemit can destroy nutrients in food and vegetables.According to most studies however, the reality isquite the opposite. Every cooking method can destroy vitamins and othernutrientrs. The factors that determine the extent arehow long the food is cooked, how much liquid is usedand the cooking temperature. But since microwave ovensoften use less heat than conventional methods andinvolve shorter cooking times, they generally are theleast destructive.The most heat sensitive nutrients are water solublevitamins, like folic acid and vitamins B and C, whichare common in vegetables. In Cornell University,scientists found spinach retained all its folate whencooked in a microwave, but lost about 77 per cent whencooked on a stove. They also found that bacon cookedby microwave had significantly lower levels of cancercausing nitrosamines than conventionally cooked bacon.THE BOTTOMLINE: Microwave ovens generally do notdestroy nutrients in food. The Indian Express Weekly Health Guide under thecolumn, “Myth Buster” reported on 21 Oct., ’06 whethermicrowave ovens kill nutrients in food, as follows:They (m. ovens) are a staple in kitchens everywhere,but for about as long as microwave ovens have beenaround, people have suspected that the radiation theyemit can destroy nutrients in food and vegetables.According to most studies however, the reality isquite the opposite. Every cooking method can destroy vitamins and othernutrientrs. The factors that determine the extent arehow long the food is cooked, how much liquid is usedand the cooking temperature. But since microwave ovensoften use less heat than conventional methods andinvolve shorter cooking times, they generally are theleast destructive.The most heat sensitive nutrients are water solublevitamins, like folic acid and vitamins B and C, whichare common in vegetables. In Cornell University,scientists found spinach retained all its folate whencooked in a microwave, but lost about 77 per cent whencooked on a stove. They also found that bacon cookedby microwave had significantly lower levels of cancercausing nitrosamines than conventionally cooked bacon.THE BOTTOMLINE: Microwave ovens generally do notdestroy nutrients in food. The Indian Express Weekly Health Guide under thecolumn, “Myth Buster” reported on 21 Oct., ’06 whethermicrowave ovens kill nutrients in food, as follows:They (m. ovens) are a staple in kitchens everywhere,but for about as long as microwave ovens have beenaround, people have suspected that the radiation theyemit can destroy nutrients in food and vegetables.According to most studies however, the reality isquite the opposite. Every cooking method can destroy vitamins and othernutrientrs. The factors that determine the extent arehow long the food is cooked, how much liquid is usedand the cooking temperature. But since microwave ovensoften use less heat than conventional methods andinvolve shorter cooking times, they generally are theleast destructive.The most heat sensitive nutrients are water solublevitamins, like folic acid and vitamins B and C, whichare common in vegetables. In Cornell University,scientists found spinach retained all its folate whencooked in a microwave, but lost about 77 per cent whencooked on a stove. They also found that bacon cookedby microwave had significantly lower levels of cancercausing nitrosamines than conventionally cooked bacon.THE BOTTOMLINE: Microwave ovens generally do notdestroy nutrients in food. The Indian Express Weekly Health Guide under thecolumn, “Myth Buster” reported on 21 Oct., ’06 whethermicrowave ovens kill nutrients in food, as follows:They (m. ovens) are a staple in kitchens everywhere,but for about as long as microwave ovens have beenaround, people have suspected that the radiation theyemit can destroy nutrients in food and vegetables.According to most studies however, the reality isquite the opposite. Every cooking method can destroy vitamins and othernutrientrs. The factors that determine the extent arehow long the food is cooked, how much liquid is usedand the cooking temperature. But since microwave ovensoften use less heat than conventional methods andinvolve shorter cooking times, they generally are theleast destructive.The most heat sensitive nutrients are water solublevitamins, like folic acid and vitamins B and C, whichare common in vegetables. In Cornell University,scientists found spinach retained all its folate whencooked in a microwave, but lost about 77 per cent whencooked on a stove. They also found that bacon cookedby microwave had significantly lower levels of cancercausing nitrosamines than conventionally cooked bacon.THE BOTTOMLINE: Microwave ovens generally do notdestroy nutrients in food. The Indian Express Weekly Health Guide under thecolumn, “Myth Buster” reported on 21 Oct., ’06 whethermicrowave ovens kill nutrients in food, as follows:They (m. ovens) are a staple in kitchens everywhere,but for about as long as microwave ovens have beenaround, people have suspected that the radiation theyemit can destroy nutrients in food and vegetables.According to most studies however, the reality isquite the opposite. Every cooking method can destroy vitamins and othernutrientrs. The factors that determine the extent arehow long the food is cooked, how much liquid is usedand the cooking temperature. But since microwave ovensoften use less heat than conventional methods andinvolve shorter cooking times, they generally are theleast destructive.The most heat sensitive nutrients are water solublevitamins, like folic acid and vitamins B and C, whichare common in vegetables. In Cornell University,scientists found spinach retained all its folate whencooked in a microwave, but lost about 77 per cent whencooked on a stove. They also found that bacon cookedby microwave had significantly lower levels of cancercausing nitrosamines than conventionally cooked bacon.THE BOTTOMLINE: Microwave ovens generally do notdestroy nutrients in food. ________Sponsored LinkMortgage rates near 39yr lows. $420k for $1,399/mo. Calculate new payment! www.LowerMyBills.com/lre