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Originally posted by Hr2burn
Is it bad I put my face right up against the microwave door and watch the food turn round and round slowly for anywhere from 3 to 8 minutes. Kinda makes me sleepy, very relaxing. It will be a hard habit to break but it sounds not to be a good idea.
Originally posted by ohhwataloser
Artificially produced microwaves, including those in ovens, are produced from alternating current and force a billion or more polarity reversals per second in every food molecule they hit.
well since most microwaves operate at a few thousand hertz, you can only have double that many polarity reversals (2 per complete sine wave). I'm not saying they are not bad for you, but lets at least have some truthful information, few thousand polarity reversals, not billions.....
Microwave ovens operate by emitting a very high power signal in the 2.4 GHz band.
The gigahertz, abbreviated GHz, is a unit of alternating current (AC) or electromagnetic (EM) wave frequency equal to one thousand million hertz (1,000,000,000 Hz).
Originally posted by Fractured.Facade
Not nearly as much as those energy drinks, and especially the small shots said to give hours of energy.
Just wait until the true affects from secret contents in the above are revealed years from now.
Leave my microwave, cell phones and wi-fi alone.
Originally posted by Shamatt
Just immagine if we had stupid bussy body scientists, health and safety officers and reporters looking for a story when man first discoverd how to cook over a fire:
Introduction into the human body of high temperateure, hight energy particles of food is unatural, and is much more likely to cause harm than the raw foods we are used to. Hot cooked foods contain particles and energies not present in raw foods. Heat from the Sun is Ok, but heat from the fire is a billion times closer and can cause unatural molecules..... etc
Then lets look at the flawed science:
A BILLION polarity reversals in 1 seccond? What sort of frequecy is that?
According a q very quick look at wikipedia, I find this
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
Yes. 2.45 GHz. - NOT billions of cycles per seccond at all. So that was just plain wrong.
This is just yyet another scare story. Billions of microwave meals are eaten every day - I don't see billions of people dying from it.
Originally posted by tvtexan
Here are the things I've used a microwave for:
................. lighting my cigarette......
Originally posted by Flyer
The article is 20 years old.
if there was significant side effects then they would have been banned by now.
Originally posted by muzzleflash
Originally posted by bhornbuckle75
But Cancer isn't a new thing....it's been around for a very long time. Animals in the wild regularly die from cancer at rates that are comparable to humans. www.livescience.com...
You are twisting the findings.
These are studies from the modern era, but you are claiming/insinuating it indicates there was incidence in the past on par with incidence rates today. This is an incorrect conclusion without legitimate grounds.
If it is pollution causing cancer rates to explode in humans, wouldn't you expect to see plants and animals exhibit the same characteristics since pollution affects them the same way it affects us?
Can you show us a study pre-Industrial Revolution era which indicates that animals had widespread cancer rates? I highly doubt it.
Anyone who believes that the cancer epidemic is related to pollution, would have to by default expect that the animal kingdom will be affected as a whole.edit on 13-9-2011 by muzzleflash because: (no reason given)
Originally posted by muzzleflash
Originally posted by LimitedHorizons
Makes me glad i was inspired by this video and ones like it one day whilst bored and broke my microwave. The only thing i miss is chicken tika massala . Actually i think I'll buy a new one screw cancer I'm immune or not but it;'s worth it.edit on 13-9-2011 by LimitedHorizons because: You Tube Link Non-Functional.
If microwave energy "ONLY" affects "H2O" molecules like claimed by so many :
Than how the hell does a Compact Disk react in this manner?
How much water is in a CD? Maybe a little but, seriously it's got this much water in it?
If there is very little to no water molecules within a compact disk's material; how the hell does it melt/burn?
Also, when I open them Microwave oven after cooking for 5 minutes or longer, why isn't the air super-heated? This is interesting because we all know the air itself contains tons' of water vapor. Shouldn't it become heated as well?
I realize I am missing some important facts here. So I will seek answers to these questions in my research tonight and hopefully find out a reasonable explanation chemically of how the CD burns/reacts and why the air is not super heated when you open the microwave door.
Originally posted by Druid42
Uhm, cd's have a thin wafer of foil inside them. Foil is not water, and it reflects the microwaves, causing the foil to super heat, and combust. Try anything with a LOW moisture content in a microwave, and it will burn.
Water (H2O) is the most abundant compound on Earth's surface, covering about 70%. In nature, it exists in liquid, solid, and gaseous states. It is in dynamic equilibrium between the liquid and gas states at standard temperature and pressure. At room temperature, it is a tasteless and odorless liquid, nearly colorless with a hint of blue. Many substances dissolve in water and it is commonly referred to as the universal solvent. Because of this, water in nature and in use is rarely pure and some of its properties may vary slightly from those of the pure substance
Effects on food and nutrients Raisins when cooked in a microwave produce considerable smoke Several studies have shown that if properly used, microwave cooking does not change the nutrient content of foods to a larger extent than conventional heating, and that there is a tendency towards greater retention of many micronutrients with microwaving, probably due to the shorter preparation time. Microwaving human milk at high temperatures is contraindicated, due to a marked decrease in activity of antiinfective factors. Any form of cooking will destroy some nutrients in food, but the key variables are how much water is used in the cooking, how long the food is cooked, and at what temperature. Nutrients are primarily lost by leaching into cooking water, which tends to make microwave cooking healthier, given the shorter cooking times it required. Microwave ovens do convert vitamin B12 from the active to inactive form, making approximately 30-40% of the B12 contained in foods unusable by mammals. Microwaving broccoli loses 74% or more of phenolic compounds (97% of flavonoids), while boiling loses 66% of flavonoids, and high-pressure boiling loses 47%, though the study has been contradicted by other studies. To minimize phenolic losses in potatoes, microwaving should be done at 500W. Spinach retains nearly all its folate when cooked in a microwave; in comparison, it loses about 77% when cooked on a stove, because food on a stove is typically boiled, leaching out nutrients. Bacon cooked by microwave has significantly lower levels of carcinogenic nitrosamines than conventionally cooked bacon. Steamed vegetables tend to maintain more nutrients when microwaved than when cooked on a stovetop. Microwave blanching is 3-4 times more effective than boiled water blanching in the retaining the water-soluble vitamins folic acid, thiamin and riboflavin, with the exception of ascorbic acid, of which 28.8% which is lost (vs. 16% with boiled water blanching).