Microwave Cooking

It destroys corn seeds

It doesn't actually put radiation in the damn food it is heat only.
Its difficult because it uses the skin effect to heat the food which often results in burnt outside and uncooked inside.
I doubt this does a damn thing different than heating in a regular oven its just heating it differently.

No nutrients destroyed.

It only effects the quality.

Google "Microwaving bacon"

Its pretty good.

Microwave ovens heat food through a process of creating molecular friction, but this same molecular friction quickly destroys the delicate molecules of vitamins and phytonutrients (plant medicines) naturally found in foods. One study showed that microwaving vegetables destroys up to 97% of the nutritional content

[link to www.organicconsumers.org]

Really dude? Come on?
Don't speak like an authority when you have no clue as to what you speak of.

ra·di·a·tion/n/Noun: The emission of energy as electromagnetic waves or as moving subatomic particles.
The energy transmitted in this way.

mi·cro·wave/v/Noun: An electromagnetic wave with a wavelength in the range 0.001–0.3 m. Microwaves are used in radar, in communications, and for heating


A microwave oven works by passing non-ionizing microwave radiation, usually at a frequency of 2.45 gigahertz (GHz)—a wavelength of 122 millimetres (4.80 in)—through the food. Microwave radiation is between common radio and infrared frequencies. Water, fat, and other substances in the food absorb energy from the microwaves in a process called dielectric heating. Many molecules (such as those of water) are electric dipoles, meaning that they have a partial positive charge at one end and a partial negative charge at the other, and therefore rotate as they try to align themselves with the alternating electric field of the microwaves. Rotating molecules hit other molecules and put them into motion, thus dispersing energy. This energy, when dispersed as molecular vibration in solids and liquids (i.e., as both potential energy and kinetic energy of atoms), is heat.

[link to en.wikipedia.org]

Last Edited by wisc_natureboy on 04/14/2012 02:46 PM

Boiling veg in water destroys the nutrients.

If you heat up fresh food. They'll lose nutrients. Same as freezing them.

Exactly

nonsense. microwave cooking doesn't break up molecules
any more than normal cooking.

the whole mechanism of all *cooking* is to apply heat
which induces low grade chemical reactions, which are
almost entirely "breaking up molecules" -- which leaves
foods gooyer and easier to eat.

(note: this is also the entire mechanism of *burning*
and *fire* -- in the case of burning and fire, however,
the amount of heat applied is great enough to trigger
the sustained chemical reaction (molecules breaking up)
which can rightly be called "chemical chain reaction".
and if allowed to continue on and on, all the molecules
are broken up so much that you are left with CARBON
(ie. charred stuff)

Microwave cooking is WONDERFUL.
learn to use the various "power settings" which cycles
the the microwave klystron on and off to regulate the
heat -- and you can cook everything far more efficiently
than radiant heat.

The above comment just won this thread by far.

the sad fact of the matter is that 90% of microwave
users don't know anything more than to "zap" their
dish for 3 minutes just to warm it up.

(same as 80% of all computer users just use their
$1000 computers for email)

the hell you say!
It Takes The Cake In all of GLP For The Whole Past 5 Years!!!!!

Once, a nurse was in a hurry, and when going to inject a patient with a blood transfusion, she used the micro to heat it (to not inject cold blood)
The patient died.
It's not just heating.
Go figure.

I bet you're one of those shoe wearers that only uses them to walk in. The sad fact is most shoe wearers are missing out on 90% of their shoes uses.

no. you go figure.
it's obvious that you don't have a beginning clue of what you are talking about.

and you get the asshole award of the day.

The ONLY harm Microwave cooking can do is if you eat food to fast after you remove it from the Microwave because for a few minutes after it is still cooking inside.
*That's why the warnings on most Microwavable food. Leave to stand for 2 minute*

I work in the frozen food industry for over 10 years.

I know this.

i think that this would also hold true of anything
you just pulled out of the oven too.

"Microwave Cooking"



Bon appétit if you like radiation food ..

[link to www.globalhealingcenter.com]

Last Edited by Rain-Man on 04/14/2012 03:20 PM

micro-wave cooking is 6.0 gigaHertz radio waves.

NEXT!

DO NOT EVER MICROWAVE ANYTHING

"i think that this would also hold true of anything
you just pulled out of the oven too."

It does.
But oven cooking generally doesn't use radiation to heat food.

After a few minutes all radiation from microwave food is gone.
Its not really harmful if you eat it directly from the microwave neither. The most harmful thing what could happen is a scorched mouth.

Thinking Microwaved food is Uranium. Hahaha

Bon appétit to yo00u ..

I advise everyone to use as little as possible microwave also educate your self's maximum about EM radiation ..

Last Edited by Rain-Man on 04/14/2012 03:40 PM

Microwaved food tastes like soggy shit.

"Microwaved food tastes like soggy shit."

That's true.,

Most people just stick it on the highest setting and let it do its own thing.

You can lower the temp*In a way* inside Microwaves to cook food more slowly.
Its like. Food would be shit if you cooked it in the oven full-blast also because you cook it too fast burning the outside leaving the middle raw.
Same applies to the Microwave.
Most have settings for different food.
I suggest you read the books which come with your ovens.

"Food Irradiation" is an entirely different subject than
Microwave Cooking.

in the case of Food Irradiation Cobalt-60 is used because
is emits massive amountS of Gamma radiation, and these
Gamma Rays are what enters the food and "sterilizes"
it so it will have a much much longer shelf-life.

once again, our old friend the "molecule buster" is at
work here too; and the idea with Gamma Ray Irradiation
is that the Gamma Rays will disrupt the molecules inside
of all of the bacteria and bug eggs and stuff so that
they will all die, and be no problem. that's it. nothing
more.

and yes, just as wiTH "cooking" these Gamma Rays also
disrupt some of the molecules in the food itself, but
it is infinitesimal.

the only bad thing that could happen is that when the
molecules are broken up that the secondary smaller
molecules that are produced might in some way be
"poisonous" to the human body. but, THAT CAN NEVER HAPPEN.

"THAT CAN NEVER HAPPEN."

We're on GLP. Anything is possible.

There'll be a thread Tomorrow of somebody growing an extra toe due to eating a burger out of the microwave.

o.k. a chemist can lay out all of the parameters
to be considered, and all of the combinations and permutations, and then a statistician can calculate
that the is a: 1 in 1,000,000,000,000,000 chance of
it happen to more than a .0001 micro-gram per lb. level.

No, no it's not. Why do you say such shit?

It's around 2.4-2.6 GHz.

Right around the resonant frequency of water. Which is why it works.

there are techniques for "browning" your food on the
outside with microwave. try reading the instruction book.

If you have a built-in microwave, unplug it and leave it alone.

If it's portable, get rid of it.