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Microwave Test – An Eye Opener

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Microwave Test – An Eye Opener

Below is a Science fair project presented by a girl in a secondary school in Sussex. In it she took filtered water and divided it into two parts.

The first part she heated to boiling in a pan on the stove, and the second part she heated to boiling in a microwave.

Then after cooling she used the water to water two identical plants to see if there would be any difference in the growth between the normal boiled water and the water boiled in a microwave.

She was thinking that the structure or energy of the water may be compromised by microwave.
As it turned out, even she was amazed at the difference, after the experiment which was repeated by her class mates a number of times and had the same result.

It has been known for some years that the problem with microwaved anything is not the radiation people used to worry about, it’s how it corrupts the DNA in the food so the body can not recognize it.

Microwaves don’t work different ways on different substances. Whatever you put into the microwave suffers the same destructive process. Microwaves agitate the molecules to move faster and faster. This movement causes friction which denatures the original make-up of the substance. It results in destroyed vitamins, minerals, proteins and generates the new stuff called radiolytic compounds, things that are not found in nature.

So the body wraps it in fat cells to protect itself from the dead food or it eliminates it fast. Think of all the Mothers heating up milk in these ‘Safe’ appliances. What about the nurse in Canada that warmed up blood for a transfusion patient and accidentally killed him when the blood went in dead. But the makers say it’s safe. But proof is in the pictures of living plants dying!!!


Prepared By: William P. Kopp
A. R. E. C. Research Operations

Ten Reasons to dispose off your Microwave Oven

From the conclusions of the Swiss, Russian and German scientific clinical studies, we can no longer ignore the microwave oven sitting in our kitchens. Based on this research, one can conclude this article with the following:

1). Continually eating food processed from a microwave oven causes long term – permanent – brain damage by ‘shorting out’ electrical impulses in the brain [de-polarizing or de-magnetizing the brain tissue].

2). The human body cannot metabolize [break down]the unknown by-products created in microwaved food.

3). Male and female hormone production is shut down and/or altered by continually eating microwaved foods.

4). The effects of microwaved food by-products are residual [long term, permanent]within the human body.

5). Minerals, vitamins, and nutrients of all microwaved food is reduced or altered so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down.

6). The minerals in vegetables are altered into cancerous free radicals when cooked in microwave ovens.

7). Microwaved foods cause stomach and intestinal cancerous growths [tumours]. This may explain the rapidly increased rate of colon cancer in UK and America .

8). The prolonged eating of microwaved foods causes cancerous cells to increase in human blood.

9). Continual ingestion of microwaved food causes immune system deficiencies through lymph gland and blood serum alterations.

10). Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence.

Read more at Microwave Test ? An Eye Opener |
Myth: Microwaving food destroys nutrients

This is an old nutrition myth – recently reiterated comically by Jennifer Lawrence’s character in the movie American Hustle – but microwaving food does not destroy nutrients. In fact, according to Kaufman, in some cases microwaving food offers health benefits.

“A fast and convenient way to steam vegetables, microwaving can help people retain more water-soluble nutrients often lost when drowning vegetables in water and cooking them too long. Microwaving also helps preserve heat-sensitive nutrients like vitamin C due to a faster cook time,” Kaufman said.

In addition, partially cooking meat in the microwave means less cooking time over an open flame.

“Microwaving meat before pan-frying or grilling can substantially reduce the formation of potentially cancer-causing chemicals, caused heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which cause cancer in animals, and may be linked to colorectal, pancreatic and prostate cancer in humans,” Kaufman advised.

Microwaves cause cancer
While microwave ovens do transfer energy to food using electromagnetic waves, the waves are incapable of causing cancer and are less harmful than the sun's rays. They're also contained within the oven and stop transmitting the instant a cycle ends or the door is opened.

All of the articles I’ve seen espousing the dangers of microwave cooking cite the same two articles, neither of which was peer-reviewed or replicated by other labs. In fact, the vast majority of scientific studies investigating the effects of microwave cooking on food suggest the exact opposite: that microwave heating is often safer than conventional cooking methods.

A common myth is that microwaving alters the chemical make-up of a food or fluid. The idea is that, by altering the chemical composition of a product, new compounds (such as carcinogens) could be produced when a food is heated in a microwave. Health Canada researchers have conducted multiple studies on this topic, however, and found that microwaving food does not produce any toxicity or carcinogenicity.

Old wife tales are also verbalized by men. Internet is full of it.

According to the USDA and other knowledgeable sources, cooking in a microwave is relatively safe. While the health risks commonly associated with microwaves are mostly myths, there are certain hazards that people should be mindful of. The USDA has several resources pertaining to food safety and microwave use for further reference.
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The Truth about Eating Microwaved Food

Do Microwaves Zap Nutrients from Food?By Dr. David L. Katz
Dr. Katz

Q: My friend's nutritionist advised her to get rid of her microwave because so many nutrients are lost in this type of cooking. Is that true? The nutritionist claims that you lose all the benefits of tea if you heat it in a microwave.
— Marilyn Cooper, Medina, Ohio

A: Of all the ways to cook food, microwaving may be the least damaging to nutrients. Sources as varied as the American Cancer Society and the European Food Information Council—not to mention numerous studies—agree that these ovens are a nutritious way to cook.

Microwaves achieve their fast-cooking magic by vibrating water molecules in the food; in most cases, the less time a food is exposed to heat, the higher its nutrient levels. With tea, since you're microwaving only the water and adding the tea bag after, there's absolutely no way the nutrients could be adversely affected. Interestingly, when researchers looked at microwaving as a method for drying tea, the leaves had just as many cancer-fighting polyphenols and higher vitamin C content than with oven heating.

There's a movement made up of people who refer to themselves as raw foodists. They believe that any nutrients lost through cooking are too many. I think that goes too far. Heating tomatoes in a sauce that contains olive oil makes the antioxidant lycopene more absorbable. Cooking eggs makes biotin, a vitamin that helps manage blood sugar, more available, not less. Pasteurizing milk can prevent dangerous bacterial infections.

About the only argument against microwave cooking is that it can leave food drier or with a subtly different taste that some people dislike. But don't let anyone tell you that microwaving makes your diet less nutritious.
From the March 2008 issue of O, The Oprah Magazine
Stories detailing the dangers of microwaved food permeate the internet. Yet it takes only a quick skim and a smattering of scientific literacy to see that most of the claims made in those stories are based on poor science, rumors, fear mongering, and conspiracy theory. Some of my personal favorite myths:
Microwaved food, when consumed continuously over a long period, “shorts out” electrical impulses in the brain, depolarizing or de-magnetizing brain tissue.
Reality check: Search after search of PubMed, the Cochrane Library, and CINAHL turned up no research supporting this claim.
Microwaving food changes its chemical composition in some mysterious, unknown way, destroying the “vital energy” and nutrients in food.
Reality check: As far as changing the chemical composition of food… um, what happens to it when you bake, broil, sauté, or otherwise apply heat to it? And microwaving food generally preserves more nutrients, mostly because cooking time is shorter and the food can be cooked in less water.
Microwaving water cause changes in its “structure or energy.” This one started out as one of those widely-circulated emails that described somebody’s granddaughter’s science fair experiment. One plant was watered with water that had been boiled on a stovetop, the other with water that had been boiled in the microwave. The accompanying photos supposedly show the gradual demise of the plant watered with the microwaved water.
Reality check: As an experiment, the two-plant scenario wouldn’t pass muster for an elementary school science fair project. Barbara Mikkelson over at Snopes.com offers an explanation of the scientific method – for those of you who slept through junior high science class – and debunks this myth solidly. She also ended up with several very healthy-looking plants.
Microwaving food or water causes the formation of "radiolytic compounds" — new chemicals created by the tearing apart of molecules. Depending on the version of the microwave myth, these chemicals are said to be cancerous, radioactive, unnatural, or otherwise dangerous.
Reality check: Microwaves do not have enough energy to “tear apart” molecules. Microwaves are simply electromagnetic waves – they have nothing to do with radioactivity.
Male and female hormone production is shut down and/or altered by continually eating microwaved foods.
Reality check: A search of PubMed, Cochrane, and CINAHL turned up no results in peer-reviewed journals.
If any of these (or several other equally off-the-wall stories) were true, it would be a miracle that anyone is alive, thinking, and reproducing. Consider that microwave ovens have been used for more than 50 years – in our homes, restaurants, laboratories, and more.
No valid, peer-reviewed research has ever documented that microwaving food or water causes any of these ill effects.
Critical thinking lesson #1: Always question claims that seem too strange and grandiose – especially if they’re presented in pseudoscientific language.

Should we the so called educated people propagate unsubstantiated hocus pokus as science? Should we not be asked to check the veracity of such humbug before putting our name to it?
snopes.com: Microwaved Water - See What It Does to Plants
The introductions of new, widely-adopted technologies are often accompanied by fears of possible deleterious effects from the use of such devices, everything from concerns that telephones would spell the end of regional accents to parental admonitions not to sit too close
to the television (lest you ruin your eyes!). Usually these fears are largely allayed after a few years, as the technologies improve and become ubiquitous, and evidence of the feared negative effects fails to materialize. Nonetheless, even though the microwave oven has been a standard household appliance for several decades now, rumors continue to linger that microwaves somehow "change the molecular structure" of consumables and therefore make food products heated in them unsafe to eat. The sample "experiment" represented above is an expression of that sort of rumor, but it is pure junk science, both in its methodology and its conclusions.

First of all, water heated in a microwave oven is no different in "structure or energy" than water heated with a gas flame, on an electric stove, or over a wood fire: It's just water, plain and simple. More important, though, is the awareness that drawing valid scientific conclusions from experimentation involves conducting multiple trials under carefully controlled conditions, something not in evidence here. The extraneous factors that could have produced the exhibited results (i.e., one live plant and one dead plant) exhibited above are legion. For example:
  • One plant could have been compromised from the very beginning and would have died even if both plants were treated alike.
  • The container used to store or boil the microwaved water could have introduced a residual substance into the water that hindered plant growth.
  • The soil or bedding material used for one of the plants might have contained something (either originally or introduced later) that hindered plant growth.
  • The two containers of water might have been heated and/or cooled unequally, resulting in one plant's receiving warmer water than the other.
  • The plants might have been subject to differing environmental factors (e.g., light, heat) due to their placement, or affected differently by external factors (e.g., insects, pets).
  • Since the experiment was not conducted "blindly," the possibility that the experimenter in some way influenced the results cannot be ruled out.
Rather than simply speculate, though, we performed the same experiment in a more controlled manner. We started out with three each of three different types of plants: one member of each set was given water that had been boiled on a gas stove, water that had been boiled in a microwave oven, or water that had not been boiled at all. All the water used in the experiment came from the same source, the same vessel was used for boiling water both on the stove and in the microwave, and all three types of water were stored in identical containers. The water given to all of the plants was at room temperature. The plants were kept in a carefully controlled environment that protected them from our pets and equalized (as much as possible) their exposure to environmental factors and watered in the manner described above for a period of time identical to that of the original experiment.

As evidenced by the photos below (taken while the plants were briefly removed from the environment in which they were tended and placed in a setting better suited to photography), at the end of that time period all three plants in each set were fairly thriving. When a non-participating observer was asked to indicate (blindly) which plant in each set he thought had fared the best, in two cases he selected plants that had been given microwave-boiled water, and in one case he selected a plant that had been given unboiled water:



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