Guest guest Posted April 10, 2008 Report Share Posted April 10, 2008 Dr. Gabe Mirkin's Fitness and Health e-Zine April 13, 2008 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2008 Report Share Posted April 11, 2008 I am trying to remember--fibrofog--but I beleive it isn't that the microwave destroys nutrients but that the microwave changes the energy field of the food which changes the way it affects are body that concerns must people in the natural healing field. Jackie - Lynn Ward arubyrogers ; ; Sharing-Diet-Info Thursday, April 10, 2008 12:48 PM Microwaving Does Not Harm Foods Dr. Gabe Mirkin's Fitness and Health e-ZineApril 13, 2008Microwaving 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2008 Report Share Posted April 11, 2008 I believe it changes the structure of the cells or something similar...Jackie Davis <Hill8628 wrote: I am trying to remember--fibrofog--but I beleive it isn't that the microwave destroys nutrients but that the microwave changes the energy field of the food which changes the way it affects are body that concerns must people in the natural healing field. Jackie - Lynn Ward arubyrogers ; ; Sharing-Diet-Info Thursday, April 10, 2008 12:48 PM Microwaving Does Not Harm Foods Dr. Gabe Mirkin's Fitness and Health e-ZineApril 13, 2008Microwaving 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2008 Report Share Posted April 11, 2008 At 06:33 AM 4/11/2008, you wrote: I remember reading some stuff that said molecules were affected, and it made sense to me. What you're saying also makes sense to me.....But, I just received the info below, and thought it interesting in light of the fact we had just been discussing it. Dr. Mirkin is usually pretty good...I though the article was interesting, as was the study done at Cornell Univ. While I haven't made up my mind yet, I'm not discounting it.....I think I need to learn a bit more about it before I definitively make up my mind one way or the other. It seems hard to believe that some change doesn't occur when things are micro-waved. It surprised me to read that there was less loss of vitamin C when micro-waving food versus other cooking methods. I would have thought there would have been more loss IMO, part of the problem I see with the natural community, is many beliefs aren't based on hard science, but by observation and word of mouth. I wish there were more scientists in the natural community. ..Preferably, ones who would perform objective tests, not ones to support a particular idea or belief. I don't see it as mutually exclusive - science and natural methods...But, I think it's difficult, if one believes certain things to not try and find stuff that supports them. But, IMO, the only way some of what the natural community believes is going to be widely accepted, or accepted by certain people, is hard scientific data. Dunno, may not be a popular view, it's just what I happen to believe....... Lynn I am trying to remember--fibrofog--but I beleive it isn't that the microwave destroys nutrients but that the microwave changes the energy field of the food which changes the way it affects are body that concerns must people in the natural healing field. Jackie - Lynn Ward arubyrogers ; ; Sharing-Diet-Info Thursday, April 10, 2008 12:48 PM Microwaving Does Not Harm Foods Dr. Gabe Mirkin's Fitness and Health e-Zine April 13, 2008 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2008 Report Share Posted April 11, 2008 Lynn If you can come up with any other article, any article at all, about microwave dangers, hazards, other than the article one is referring to in quite a few posts here (without the post under discussion having been produced here) feel welcome to post it. Thinking in the vein you argued for that we should keep in mind, that many people here might not ever have seen this article before, this article might give a few more guidelines to those and give rise to search further. Assumptions that those who prefer alternative health modalities over the scientific approach which has proven by now maims and kills people, specifically look for articles that support their ideas of healing is preposterous. Again, feel free to post anything, anything at all to enlighten us. Hanneke At 05:37 AM 12/04/2008, you wrote: At 06:33 AM 4/11/2008, you wrote: I remember reading some stuff that said molecules were affected, and it made sense to me. What you're saying also makes sense to me.....But, I just received the info below, and thought it interesting in light of the fact we had just been discussing it. Dr. Mirkin is usually pretty good...I though the article was interesting, as was the study done at Cornell Univ. While I haven't made up my mind yet, I'm not discounting it.....I think I need to learn a bit more about it before I definitively make up my mind one way or the other. It seems hard to believe that some change doesn't occur when things are micro-waved. It surprised me to read that there was less loss of vitamin C when micro-waving food versus other cooking methods. I would have thought there would have been more loss IMO, part of the problem I see with the natural community, is many beliefs aren't based on hard science, but by observation and word of mouth. I wish there were more scientists in the natural community. ..Preferably, ones who would perform objective tests, not ones to support a particular idea or belief. I don't see it as mutually exclusive - science and natural methods...But, I think it's difficult, if one believes certain things to not try and find stuff that supports them. But, IMO, the only way some of what the natural community believes is going to be widely accepted, or accepted by certain people, is hard scientific data. Dunno, may not be a popular view, it's just what I happen to believe....... Lynn I am trying to remember--fibrofog--but I beleive it isn't that the microwave destroys nutrients but that the microwave changes the energy field of the food which changes the way it affects are body that concerns must people in the natural healing field. Jackie - Lynn Ward arubyrogers ; ; Sharing-Diet-Info Thursday, April 10, 2008 12:48 PM Microwaving Does Not Harm Foods Dr. Gabe Mirkin's Fitness and Health e-Zine April 13, 2008 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. Checked by AVG. Version: 7.5.519 / Virus Database: 269.22.12/1374 - Release Date: 11/04/2008 4:59 PM Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2008 Report Share Posted April 12, 2008 This is the article I read in Nexus magazine many years ago, it does have a paragraph about the woman who received blood warmed in a microwave oven, but it has Hans Hertel's experiment and this is what I found so interesting. http://www.knebelhus.dk/Paracelsus/microwave.html Kristine UK On 12/04/2008, Jane MacRoss <highfield1 wrote: I do like this post .................... - Hanneke Saturday, April 12, 2008 8:15 AM Re: Microwaving Does Not Harm Foods LynnIf you can come up with any other article, any article at all, about microwave dangers, hazards, other than the article one is referring to in quite a few posts here (without the post under discussion having been produced here) feel welcome to post it. Thinking in the vein you argued for that we should keep in mind, that many people here might not ever have seen this article before, this article might give a few more guidelines to those and give rise to search further. Assumptions that those who prefer alternative health modalities over the scientific approach which has proven by now maims and kills people, specifically look for articles that support their ideas of healing is preposterous. Again, feel free to post anything, anything at all to enlighten us. HannekeAt 05:37 AM 12/04/2008, you wrote: At 06:33 AM 4/11/2008, you wrote:I remember reading some stuff that said molecules were affected, and it made sense to me. What you're saying also makes sense to me.....But, I just received the info below, and thought it interesting in light of the fact we had just been discussing it. Dr. Mirkin is usually pretty good...I though the article was interesting, as was the study done at Cornell Univ. While I haven't made up my mind yet, I'm not discounting it.....I think I need to learn a bit more about it before I definitively make up my mind one way or the other. It seems hard to believe that some change doesn't occur when things are micro-waved. It surprised me to read that there was less loss of vitamin C when micro-waving food versus other cooking methods. I would have thought there would have been more loss IMO, part of the problem I see with the natural community, is many beliefs aren't based on hard science, but by observation and word of mouth. I wish there were more scientists in the natural community. .Preferably, ones who would perform objective tests, not ones to support a particular idea or belief. I don't see it as mutually exclusive - science and natural methods...But, I think it's difficult, if one believes certain things to not try and find stuff that supports them. But, IMO, the only way some of what the natural community believes is going to be widely accepted, or accepted by certain people, is hard scientific data. Dunno, may not be a popular view, it's just what I happen to believe....... Lynn I am trying to remember--fibrofog--but I beleive it isn't that the microwave destroys nutrients but that the microwave changes the energy field of the food which changes the way it affects are body that concerns must people in the natural healing field. Jackie - Lynn Ward arubyrogers ; ; Sharing-Diet-Info Thursday, April 10, 2008 12:48 PM Microwaving Does Not Harm Foods Dr. Gabe Mirkin's Fitness and Health e-Zine April 13, 2008 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. Checked by AVG. Version: 7.5.519 / Virus Database: 269.22.12/1374 - Release 11/04/2008 4:59 PM Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2008 Report Share Posted April 12, 2008 Two time cancer survivor, and now a heart patient to boot, I must ask why anybody would want to take the chance of microwaved food...I mean, the Nazis that came up with this back in WWII dropped the use while still in research because of the changes to the food cooked via microwaving. There is an alternate, and I've been using one for over fifteen years....its microwave fast, and the food tastes great..not rubbery, and not ruined by microwaving. Its a hot air oven...different manufacturers have machinery of different make-ups, and hence different results......I'd put a link here to the brand I use, but I don't think I'm allowed to do that..just google hot air oven......it cooks with a heater that gets hot, just like the burner on a stove, and a fan that circulates the hot air...some refer to it as hot air frying...makes great fried chicken without any oil..and all the grease from the chicken winds up in the bottom of the oven for easy clean up. the one I use costs less than the microwave that I keep around the place to play with the rfid chips...lol..Lynn Ward <lynnward wrote: At 06:33 AM 4/11/2008, you wrote: I remember reading some stuff that said molecules were affected, and it made sense to me. What you're saying also makes sense to me.....But, I just received the info below, and thought it interesting in light of the fact we had just been discussing it. Dr. Mirkin is usually pretty good...I though the article was interesting, as was the study done at Cornell Univ. While I haven't made up my mind yet, I'm not discounting it.....I think I need to learn a bit more about it before I definitively make up my mind one way or the other. It seems hard to believe that some change doesn't occur when things are micro-waved. It surprised me to read that there was less loss of vitamin C when micro-waving food versus other cooking methods. I would have thought there would have been more loss IMO, part of the problem I see with the natural community, is many beliefs aren't based on hard science, but by observation and word of mouth. I wish there were more scientists in the natural community. .Preferably, ones who would perform objective tests, not ones to support a particular idea or belief. I don't see it as mutually exclusive - science and natural methods...But, I think it's difficult, if one believes certain things to not try and find stuff that supports them. But, IMO, the only way some of what the natural community believes is going to be widely accepted, or accepted by certain people, is hard scientific data. Dunno, may not be a popular view, it's just what I happen to believe....... Lynn I am trying to remember--fibrofog--but I beleive it isn't that the microwave destroys nutrients but that the microwave changes the energy field of the food which changes the way it affects are body that concerns must people in the natural healing field. Jackie - Lynn Ward arubyrogers ; ; Sharing-Diet-Info Thursday, April 10, 2008 12:48 PM Microwaving Does Not Harm Foods Dr. Gabe Mirkin's Fitness and Health e-Zine April 13, 2008 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. Quote Link to comment Share on other sites More sharing options...
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