Is microwave cooked food bad for you?
-
Not in the least. Try bacon, boerewors, eggs, fish, the list goes on. With other foods, cooking instructions - when read - advise on leaving microwaved food to stand a little before eating. That's not so that it deradiates, but so that those chemical reactions still occur.
Try doing a roast chicken in a microwave.
-
What about solids with no water that get as hot as hell in a microwave? Specially, some ceramics, especially glazed. Are their frequencies similar to water, or do they just suck it up and get hot?
-
What do you think?
Tapas Shome System Software Engineer Keen Computer Solutions 1408 Erin Street Winnipeg, Manitoba Canada R3E 2S8 http://www.keencomputer.com www.ias-research.com/blog
It could be. As mentioned, the microwave oven emits RF radiation, which the molecules of water (H2O) absorb. This could lead to the molecules breaking up in negative OH ions. These stay in your food and have been linked for causing cancer. I have however no hard data to back this up.
-
Try doing a roast chicken in a microwave.
Steve_Harris wrote:
Try doing a roast chicken in a microwave.
No problem if your microwave has a grill function :) But I prefer roast from the oven or Weber.
xacc.ide - now with TabsToSpaces support
IronScheme - 1.0 beta 1 - out now!
((lambda (x) `((lambda (x) ,x) ',x)) '`((lambda (x) ,x) ',x)) -
Metal oxides in the glaze are conductive.
Visit http://www.notreadytogiveup.com/[^] and do something special today.
I suspected something like that. Metal salts are widely used in pigments.
-
It could be. As mentioned, the microwave oven emits RF radiation, which the molecules of water (H2O) absorb. This could lead to the molecules breaking up in negative OH ions. These stay in your food and have been linked for causing cancer. I have however no hard data to back this up.
Giannakakis Kostas wrote:
negative OH ions
The instructions for my MicroWave clearly state that you shouldn't put metals in.
Henry Minute Never read Medical books. You could die of a misprint. - Mark Twain
-
Try doing a roast chicken in a microwave.
Now that would be a bit of an impossible contradictory attempt, like boiling an egg on oil in a frying pan.
-
What do you think?
Tapas Shome System Software Engineer Keen Computer Solutions 1408 Erin Street Winnipeg, Manitoba Canada R3E 2S8 http://www.keencomputer.com www.ias-research.com/blog
The food itself isn't usually the issue. (Just stir it to avoid hot spots. ) It's the container. Most people microwave food in plastic containers. Heating the contents accelerates the rate at which chemicals can be released, leaching into your food. Most glass is safe. At work many people use glass plates instead of the containers the food comes in. (Even microwave meals, which I would HOPE have microwave safe plastics) I have seen glass with too much lead and ceramics with metal content crack and break in the microwave. The worst case is when it cracks, but doesn't fall apart until you pick it up and hot food falls all over you
-
What do you think?
Tapas Shome System Software Engineer Keen Computer Solutions 1408 Erin Street Winnipeg, Manitoba Canada R3E 2S8 http://www.keencomputer.com www.ias-research.com/blog
-
Yes. The ions in the food become radiated and then become misaligned to their natural harmonic frequency causing negative energy to be generated from the resultant bad magnetic field.
cheers, Chris Maunder
CodeProject.com : C++ MVP
You forgot to mention realigning the deflector shield. Again. Iain.
-
Yes. The ions in the food become radiated and then become misaligned to their natural harmonic frequency causing negative energy to be generated from the resultant bad magnetic field.
cheers, Chris Maunder
CodeProject.com : C++ MVP
I guess that would go a long way to explaining Dato. Some kind of microwave oven accident in early childhood? Never operate a microwave oven without your tinfoil hat! :)
"A Journey of a Thousand Rest Stops Begins with a Single Movement"