I read the book Natural Cures advertised on tv and Trudeau says that microwaves change the molecular structure of food in such a way that it is very harmful to your body. This is not his original idea, it has been going around for years.
Cooking & Recipes - 9 Answers
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1 :
no I dont if they where really harmful they would of been pulled off the market along time ago
2 :
Microwaving only excites the molecules in food to cause them to heat up. There is no hard proof that there is any danger.
3 :
No not dangerous but unhealthy. It supposedly kills alot of the vitamins and nutrients in your food.
4 :
hey man..i'm not going without my microwavable pizza..so..if i die i die.
5 :
NOPE!! Microwaves don't harm the food!!!
6 :
I hope not
7 :
Microwave cooking: Is it bad for your health? Since they first appeared on the market in the late 1960s, microwave ovens have become standard kitchen equipment. They can cook and reheat food faster than conventional ovens, making them popular with busy householders and restaurateurs. A microwave oven uses radio waves to cook food. The commonly used frequency is roughly 2,500 megahertz (2.5 gigahertz). Radio waves in this frequency range are absorbed by water, fats and sugars, then converted into heat. Normal heating of food occurs when heat goes from the outside to the inside. Microwaves go to the inside and then move outward. If you cook a potato in the microwave for over an hour, the outside may appear uncooked but when you open it up, there will be charcoal inside. When food molecules are hit by electromagnetic radiation, they spin and create friction, which cooks the food. This is why a microwave oven remains cool inside although the cooked or reheated food is hot. Because of the reduced cooking time and the fact that microwaves use less water than conventional boiling, vegetables cooked in the microwave are said to retain more water-soluble vitamins such as Vitamin C and thiamine. The quality of protein is higher in microwave than in conventionally cooked food as far less oxidation occurs in meat cooked in a microwave. Lack of browning is visible evidence that heating is gentler, and makes it likely that vitamins A and E are better retained than in conventional cooking. However, a lawsuit in the United States in 1991 suggested that microwave ovens can actually change the chemical structure of substances heated in them and make them toxic to human beings. The lawsuit was lodged by the family of Norma Levitt, an Oklahoma woman who died during hip surgery. Levitt had received a blood transfusion and the blood had been warmed in a microwave oven. Around about the same time, the University of Minnesota warned against heating baby bottles in the microwave because it "can cause slight changes in the milk". "In infant formulas, there may be a loss of some vitamins. In expressed breast milk, some protective properties may be destroyed," said the university's radio announcement. "Warming a bottle by holding it under tap water or by setting it in a bowl of warm water, then testing it on your wrist before feeding, may take a few minutes longer, but it is much safer." Swiss food scientist Hans Hertel conducted an experiment on the effects that eating microwave food had on eight individuals. Blood samples were taken after the subjects had eaten and it was found that levels of haemoglobin, a protein responsible for the red colour of blood that carries oxygen to the tissues, had decreased. In addition, Hertel found that the number of leucocytes (white blood cells) increases after eating microwave food, something that haematologists take very seriously, because this is often a sign of highly harmful effects, such as poisoning. Also, after eating microwave food, cholesterol levels increased. In her article "The Dangers of Microwave Cooking", Sydney kinesiologist Stephanie Relfe wrote: "Microwaves have been with us for only a few decades and that, in that short time the incidence of many diseases has continued to increase". "Today we hear of incredible instances of poor health, like teenagers getting heart attacks, and people in their 20s and 30s dying of cancer," she wrote. "This was virtually unheard of at the beginning of the century." Relfe said she began to warn her clients not to eat microwave food. "I gave this a higher priority than any of things that are normally considered as health risks, such as cigarettes or alcohol," she said. "Immediately I began to get a marked improvement in the results I was getting. Long term problems such as headaches, backaches, and emotional instability went away within a few weeks." Another kinesiologist, David Bridgman, reported similar results. "Of all the people I test for allergies, 99.9% so far show severe sensitivity to any microwave food," he said. However, very few studies have been conducted on the effect that microwave cooking has on food. And because of the small sample size used in Hertel's experiment, the results could be seen as inconclusive.
8 :
Na! Just don't dry your pet poodle in one, or place metal in it.
9 :
i heard it's not good. the radiation ruins the molecules in the food. so you kinda eat this "damaged" food with lots of radiation... plus it takes away a lot of the good vitamins and minerals in it. though i love cooking, sometimes when you're in a rush, unfortunately the microwave is the way to go. oh well
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