- It has been known for some years that the problem with microwaved anything is not the radiation people used to worry about, it’s how it corrupts the DNA in the food so the body can not recognize it.
Microwaves don’t work different ways on different substances. Whatever you put into the microwave suffers the same destructive process. Microwaves agitate the molecules to move faster and faster. This movement causes friction which denatures the original make-up of the substance. It results in destroyed vitamins, minerals, proteins and generates the new stuff called radiolytic compounds, things that are not found in nature.
Any validity that microwaving food is bad for you? NotPhil, what say you, king of the microwave recipes?
This is a joke Microwave radiation is non-ionizing; it doesn't have high-enough energy to break chemical bonds to affect DNA. The body needs to "recognize" the DNA in food...?? How? Why? If something so bizarre were determined to be true, we'd all have heard about it. This is false; the wavelength of microwave energy is well-suited to heating water molecules. Molecules with substantially different resonant frequencies are not heated much; this is why microwaved food doesn't "brown" like it would in the oven. (Incidentally, products of browning tend to be mild carcinogens.) Friction doesn't play into it. The movement itself is heat. Some vitamins are degraded by heating, and some proteins will denature in the microwave (e.g. eggs will be "destroyed" by becoming solid, cheese will be "destroyed" by becoming gooey). However, these are effects of heat, regardless of how it is produced. This does occur in nature, but not in a microwave. Again, non-ionizing radiation; it doesn't have enough energy to do that.It has been known for some years that the problem with microwaved anything is not the radiation people used to worry about, it’s how it corrupts the DNA in the food
so the body can not recognize it.
Microwaves don’t work different ways on different substances. Whatever you put into the microwave suffers the same destructive process. Microwaves agitate the molecules to move faster and faster.
This movement causes friction which denatures the original make-up of the substance.
It results in destroyed vitamins, minerals, proteins
and generates the new stuff called radiolytic compounds, things that are not found in nature.
So the body wraps it in fat cells to protect itself from the dead food
I am speechless.1). Continually eating food processed from a microwave oven causes long term – permanent – brain damage by ‘shorting out’ electrical impulses in the brain [de-polarizing or de-magnetizing the brain tissue].
That makes no sense on multiple levels.2). The human body cannot metabolize [break down] the unknown by-products created in microwaved food.
- microwaves to produce any unique by-products
- once again, there's no way in hell the body needs to recognize the DNA in food to break it down chemically3). Male and female hormone production is shut down and/or altered by continually eating microwaved foods.
They didn't even bother to fantasize a mechanism for this one. Are they running out of big words they don't even understand?4). The effects of microwaved food by-products are residual [long term, permanent] within the human body.
That's not what residual means.5). Minerals, vitamins, and nutrients of all microwaved food is reduced or altered so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down.
Just reiterating their previous nonsense.6). The minerals in vegetables are altered into cancerous free radicals when cooked in microwave ovens.
Free radicals are ionized molecules. You know what doesn't ionize molecules? Non-ionizing radiation.
Thanks, that's an excellent tear-down! I just subscribed to you.
Thank you for the clarification. Looks like you received a well deserved badge. Glad I posted this link, I've learned a lot from the comments. I shall continue to microwave without cause for concern
Well, I'll get back to you guys in two weeks. I'm going to verify this myself. Edit: After coming back to the thread and seeing the Snopes link. I'm just gonna can my experiment since it's already been done exactly how I was going to do it.
I did too, but it seems like it's been done.
Thanks! But since I saw the Snopes link I'm just gonna leave that experiment alone. (And not spend money buying a dozen plants)
Well, until more research is done on this, I find it hard to believe the claims they are making against microwaves. Furthermore, just the way the article is written leads me to believe that the author is not an authority in food science nor an authority in their own field - journalism. But proof is in the pictures of living plants dying!!!
No. Cooking in a microwave allows you to retain more, not less, nutrients. And the author's assertion that cooking with radiation will necessarily render food toxic is just silly. Conventional ovens use radiation to cook also. They just use infrared radiation instead of microwave radiation. Certainly. Shrimp Étouffée Ingredients: 1. Cook the rice with two cups of water in a large, covered, deep dish with 1000 watts for thirteen minutes. Fluff and reserve. 2. Heat the butter and flour with 1000 watts for five minutes in a medium, deep dish, covered. Stir into a roux, then add the broth, wine (or tomato puree), and seasonings. Stir. Add the shrimp. Reserve. 3. Cook the onion, bell pepper, and celery in a large, deep, covered dish for five minutes with 1000 watts. 4. Add the green onions and the shrimp and roux mixuture. Re-cover and heat with 700 watts for seven minutes. 5. Stir, and let stand for a few minutes, then serve over the rice.Any validity that microwaving food is bad for you?
microwave recipes?
Instructions: 1 cup rice
1 lb. shrimp, deveined and shelled
1 cup seafood broth
¾ cup onion, diced
½ cup bell pepper, diced
½ cup celery, diced
½ cup butter
¼ cup green onions, diced
¼ cup flour
¼ cup wine (or tomato puree)
1 tsp. chili powder mix
½ tsp. black pepper, ground
½ tsp. garlic, powdered
½ tsp. salt
Thanks NotPhil, I figured you would know. The Shrimp Etouffee sounds great. Do you make these #recipes because you just prefer cooking with a microwave or do you not have an oven?
It looks more like the photographer stopped watering the microwave-water plant. How long is the microwave-water plant allowed to sit on that windowsill versus the other plant? What nutrients is the author expecting in filtered, boiled water? It's either water or it isn't. There was no checking what particulates remained in either water sample after filtering then after heating method. Is the water even cooled down after boiling, or is the author selectively scalding a growing plant? Perhaps the author already has a canned set of opinions about microwaves and found children to reproduce a crackpot experiment. By the way, did anyone notice that the source link from the article does not resolve to a valid web page, just a web host splash page? Heck, my employer's proxy blocked it as malicious and I had to try it from my tablet.
The experiment has been passed around the Internet since the oughts. It's bogus.Perhaps the author already has a canned set of opinions about microwaves and found children to reproduce a crackpot experiment.
I'm not sure about the dangers/safety of microwave ovens but there appear to be a few articles on the subject. Is This Common Kitchen Appliance Harming Your Health? What Is Your Microwave Doing To Your Health The Proven Dangers of Microwave Ovens I had no idea that the "use of any such microwave apparatus was forbidden in 1976 by Soviet state law". I wonder if this is still the case.
I'm not convinced that the rationale given for the dangers are legitimate but one caution that they give is certainly well founded. Don't use plastic in the microwave, especially plastics with BPA in them. -Bad news.