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Almost every American home has one. The convenience offered by owning a microwave oven is almost undeniable. But there remains a level of skepticism for many—a lingering feeling that using a microwave to cook food may somehow make food less healthy. Does cooking with a microwave take nutrients out of food? Understanding how microwaves work can help clarify the answer to this common question. Microwave ovens cook food with waves of oscillating electromagnetic energy that are similar to radio waves but move back and forth at a much faster rate. These quicker waves are remarkably selective, primarily affecting molecules that are electrically asymmetrical — one end positively charged and the other negatively so. Chemists refer to that as a polarity. Water is a polar molecule, so when a microwave oven cooks or heats up food, it does so mainly by energizing — which is to say, heating up — water molecules, and the water energizes its molecular neighbors. In addition to being more selective, microwave-oven energy is also more penetrating than heat that emanates from an oven or stovetop. It immediately reaches molecules about an inch or so below the surface. In contrast, regular cooking heat goes through food rather slowly, moving inward from the outside by process of conduction. Some nutrients do break down when they’re exposed to heat, whether it is from a microwave or a regular oven. Vitamin C is perhaps the clearest example. So, as a general proposition, cooking with a microwave probably does a better job of preserving the nutrient content of foods because the cooking times are shorter.
Originally posted by UsualSuspect
reply to post by fotsyfots
Still no good to just heat the water, I hav seen a study where 2 identicle plants were watered daily. 1 with regular tap water, the other with microwaved water that was allowed to cool. The 2nd plant didn't last more than a week if I recall correctly.
The way a microwave heats food has something to do with changing the structure of the water ions.
I try to use it as little as possible but sometimes it's just so damn convenient!
Originally posted by KillThePoor
reply to post by mileysubet
I just want to point out to you that radiation leaking from the microwave is not the issue. The problem is with how the microwaves heat the food in the first place. It alters the molecular bonds through violent oscillation and changes certain compounds into toxins.
"Microwaves don't affect the molecular structure of the food, except through the thermal effects we associate with normal cooking (e.g., denaturing of proteins with heat and caramelizing of sugars). That's because, like all electromagnetic waves, microwaves are emitted and absorbed as particles called "photons." The energy in a microwave photon is so tiny that it can't cause any chemical rearrangement in a molecule. Instead, it can only add a tiny amount of heat to a water molecule."
Originally posted by herenow
Here is an article on an experiment using microwaved water on plants.
Originally posted by beezzer
We've been without a microwave oven for over a year and a half now.
Don't miss it a bit!
Standing in front of a microwave is also highly damaging to your health. Perhaps you have already felt this intuitively? We know that cells explode in the microwave - just fry an egg in your microwave. We are made up of trillions of cells. So work out how many are getting damaged if you stand in front of your microwave for 5-10 minutes.