Tweet
I don't or try not to.
Do you you believe that micro wave oven can lead to or cause cancer?
Is it true that Russians once ban their use?
What is Pop corn lungs?
Can just being near a Micro wave oven when its in operation really damage your eyes?
Did micro wave heated blood really kill a patient?
As far as nutrition goes, because microwave ovens cook food faster and with little added fat or water, the food retains more nutrients than other forms of cooking. In a 2010 Food Politics blog post, nutritionist Marion Nestle calls it like she sees it: “Eat a mixture of cooked and uncooked vegetables and the vitamins will take care of themselves. If you do cook, steaming is great and microwaving is better for preserving vitamin activity.” Most vitamins are heat stable, but if you are particularly interested in vitamin C, Nestle goes on to make the point that for that vitamin, “raw wins every time.”
Nutrition aside, do microwaves, in fact, leak radiation? Technically, yes, but don’t get your knickers in a twist. Microwaves are a non-ionizing form of radiation: Their frequency is so low they don’t have enough energy to damage the DNA in our cells. Other sources of non-ionizing radiation include the infrared lamps that keep food warm in restaurants, radios, televisions, and the computer screen you are staring at right now.
http://www.takepart.com/article/2013...crowaves-wrong
Microwaves Zap Food Nutrition
Heating your food in the microwave can strip away its original nutrients. What may have started as a nutritious plate of food has now evolved into “dead food” due to the dielectric heating of microwaves. “They bounce around the inside of your [microwave] oven and are absorbed by the food you put in it,” writes Dr. Joseph M. Mercola, licensed physician and surgeon. The water molecules rotate rapidly in the microwave and in the food in high frequencies which creates molecular friction and heats up your food. This causes the molecular structure in your food to change, and as a result diminishes the nutrient content in the food.
Microwaves Destroy Breast Milk And Vitamin B-12
The health benefits of vitamin B-12 are instantly negated once heated in a microwave. In a study published in the Journal of Agricultural and Food Chemistry, researchers decided to examine the effects of microwave heating on the loss of vitamin B-12 in foods like raw beef, pork, and milk. The results of the study show there was a 30 to 40 percent loss of the vitamin when the foods received microwave exposure. The shift of vitamin B-12 to an inactive form of the vitamin was found in foods during the microwave heating process
http://www.medicaldaily.com/microwav...-health-250145
Do you you believe that micro wave oven can lead to or cause cancer?
Is it true that Russians once ban their use?
What is Pop corn lungs?
Can just being near a Micro wave oven when its in operation really damage your eyes?
Did micro wave heated blood really kill a patient?
As far as nutrition goes, because microwave ovens cook food faster and with little added fat or water, the food retains more nutrients than other forms of cooking. In a 2010 Food Politics blog post, nutritionist Marion Nestle calls it like she sees it: “Eat a mixture of cooked and uncooked vegetables and the vitamins will take care of themselves. If you do cook, steaming is great and microwaving is better for preserving vitamin activity.” Most vitamins are heat stable, but if you are particularly interested in vitamin C, Nestle goes on to make the point that for that vitamin, “raw wins every time.”
Nutrition aside, do microwaves, in fact, leak radiation? Technically, yes, but don’t get your knickers in a twist. Microwaves are a non-ionizing form of radiation: Their frequency is so low they don’t have enough energy to damage the DNA in our cells. Other sources of non-ionizing radiation include the infrared lamps that keep food warm in restaurants, radios, televisions, and the computer screen you are staring at right now.
http://www.takepart.com/article/2013...crowaves-wrong
Microwaves Zap Food Nutrition
Heating your food in the microwave can strip away its original nutrients. What may have started as a nutritious plate of food has now evolved into “dead food” due to the dielectric heating of microwaves. “They bounce around the inside of your [microwave] oven and are absorbed by the food you put in it,” writes Dr. Joseph M. Mercola, licensed physician and surgeon. The water molecules rotate rapidly in the microwave and in the food in high frequencies which creates molecular friction and heats up your food. This causes the molecular structure in your food to change, and as a result diminishes the nutrient content in the food.
Microwaves Destroy Breast Milk And Vitamin B-12
The health benefits of vitamin B-12 are instantly negated once heated in a microwave. In a study published in the Journal of Agricultural and Food Chemistry, researchers decided to examine the effects of microwave heating on the loss of vitamin B-12 in foods like raw beef, pork, and milk. The results of the study show there was a 30 to 40 percent loss of the vitamin when the foods received microwave exposure. The shift of vitamin B-12 to an inactive form of the vitamin was found in foods during the microwave heating process
http://www.medicaldaily.com/microwav...-health-250145
Comment