I visit my Kinesiologist regularly and have been doing so for over 20 years. He can always tell if I have consumed food that has been microwaved because of the deleterious effects on my body.
I'm convinced that microwaved food is harmful.
Here's just one site that will provide more info.
http://www.zeitenschrift.net/magazin/1-microwave.ihtml
Rachael - 15 years ago
I have always inherited one, i.e. one has been installed previously, in every place I have lived but I would never ever use one. I feel we all get enough radiation through wireless internet connections, cell phones, etc., without adding extra. They also just seem like a cop-out. I mean, how difficult is it to use a conventional stove or oven to do the things a microwave does?! I am an avid cook and can see no reason for one. I also do not buy that they are "safe".
Patricia Warwick - 15 years ago
I use it for cooking especially for vegetables. I often cook a batch of legumes in my pressure cooker and rice in the microwave and then reheat them along with frozen vegetables in the microwave. I also use it to heat up water for beverages.
Randy S - 15 years ago
A study published in the November 2003 issue of The Journal of the Science of Food and Agriculture found that broccoli "zapped" in the microwave with a little water lost up to 97 percent of the beneficial antioxidant chemicals it contains. By comparison, steamed broccoli lost 11 percent or fewer of its antioxidants.
Here is a link to this info and more as well as other "dangers" of using microwave ovens:
Funny, my diet has very few processed foods and none of them get cooked in my microwave. It is awesome for quickly steaming my veggies and reheating all the leftovers, though.
Amy K - 15 years ago
Mainly used to heat water for tea, and reheat leftovers. Not used for "real cooking", which is where the energy savings would be. Microwave cooking classes were popular in the 1980's, and my mother-in-law has a microwave meatloaf recipe, always browns her meat in a colander in the microwave (to drain off fat), and I have a microwave vanilla pudding recipe kicking around somewhere.
It's definitely faster to bake a potato in the microwave than the oven or toaster oven.
It directly heats up the water content of food, cooking incredibly efficiently. The supposed problems with plastics in the mic probably are only as much as would come from heating the plastic up normally.
I visit my Kinesiologist regularly and have been doing so for over 20 years. He can always tell if I have consumed food that has been microwaved because of the deleterious effects on my body.
I'm convinced that microwaved food is harmful.
Here's just one site that will provide more info.
http://www.zeitenschrift.net/magazin/1-microwave.ihtml
I have always inherited one, i.e. one has been installed previously, in every place I have lived but I would never ever use one. I feel we all get enough radiation through wireless internet connections, cell phones, etc., without adding extra. They also just seem like a cop-out. I mean, how difficult is it to use a conventional stove or oven to do the things a microwave does?! I am an avid cook and can see no reason for one. I also do not buy that they are "safe".
I use it for cooking especially for vegetables. I often cook a batch of legumes in my pressure cooker and rice in the microwave and then reheat them along with frozen vegetables in the microwave. I also use it to heat up water for beverages.
A study published in the November 2003 issue of The Journal of the Science of Food and Agriculture found that broccoli "zapped" in the microwave with a little water lost up to 97 percent of the beneficial antioxidant chemicals it contains. By comparison, steamed broccoli lost 11 percent or fewer of its antioxidants.
Here is a link to this info and more as well as other "dangers" of using microwave ovens:
http://articles.mercola.com/sites/articles/archive/2003/11/05/microwave-food.aspx
http://www.mercola.com/article/microwave/hazards.htm
Funny, my diet has very few processed foods and none of them get cooked in my microwave. It is awesome for quickly steaming my veggies and reheating all the leftovers, though.
Mainly used to heat water for tea, and reheat leftovers. Not used for "real cooking", which is where the energy savings would be. Microwave cooking classes were popular in the 1980's, and my mother-in-law has a microwave meatloaf recipe, always browns her meat in a colander in the microwave (to drain off fat), and I have a microwave vanilla pudding recipe kicking around somewhere.
It's definitely faster to bake a potato in the microwave than the oven or toaster oven.
It directly heats up the water content of food, cooking incredibly efficiently. The supposed problems with plastics in the mic probably are only as much as would come from heating the plastic up normally.