Microwaved to death?

A microwaved DVD via Wikipedia

The Soviet Union banned the use of microwave ovens in 1976, note the key worded banned, why? (Click on the title above for a link to the original article from Ktterl)


The purpose of this article is to show proof that microwave cooking is not natural, nor healthy, and is far more dangerous to the human body than anyone could imagine. I could write a intense log of scientific explanation of why anyone should not use a microwave. Although after a few minutes of reading the average person gets bored! So when ever I write any thing I always think of “KISS”, what does that means “Keep It Simple Stupid”. So I cut straight to the chase and present my own study. You will need 3 plants, you will water one plant with tap water, the second with distilled water and the third with microwaved water. Water each plant daily and before the week is over the microwave watered plant will die! Of course we don’t have the anatomy of a plant, but the microwaved water lost it nutrients with the serge on energy from being heated.

WHFoods.com says :

We know that microwave heating can be fairly protective of vitamin and mineral content if foods aren’t covered with water during the microwave process. Heating briefly with a small amount of water (or no water) to reheat or defrost foods in the microwave corresponds to steaming on the stovetop.

Hunger for Health says :

There's little difference in timing - so steam instead!

Are Microwave Ovens Safe?">Mark's Daily Apple says
One study using Brassica vegetables found that microwaving resulted in comparable nutrient (glucosinolates, a possible cancer preventative compound) loss when compared to steaming or stir frying. (Actually, shredding the vegetable ahead of time had more impact on nutritional value than the cooking method.) However, another study using broccoli suggests that antioxidants can be significantly depleted. (Antioxidants, particularly water soluble vitamins, appear to be most at risk while minerals tend to be generally preserved in microwave preparation.) Yet another study review showed that microwaving with low power settings offered “equal or better retention of nutrients … as compared with conventional, reheated foods for thiamin, riboflavin, pyridoxine, folacin, and ascorbic acid.” University of Illinois research also showed that microwave blanching (brief exposure to high heat used for pre-freezing preparation to lengthen storage ability of frozen produce) was as or more successful in retaining nutritional value than conventional blanching methods. (Nonetheless, blanching does diminish nutrient levels.)

But how could microwaving actually preserve more nutrients in many cases? Not only do we generally use less liquid when cooking in the microwave, cooking times are typically shorter than those for conventional cooking. (As a side note, new ceramic cookware designed for microwave use shows promise to cut cook times further still, which can mean even greater nutrient preservation.)

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