Microwaving food

[#8]

I know I have brought this up before but I cant help but wonder why some people are so emphatically against the use of microwaves, including my strength coach.

They apparently degrade food bioavailability substantially.

How many people here use microwaves, and how often do you use them if ever?

[BBbox]

SENSORY ATTRIBUTES AND NUTRIENT RETENTION IN SELECTED VEGETABLES PREPARED BY CONVENTIONAL AND MICROWAVE METHODS
MARILYNN SCHNEPF 1 1 JUDY DRISKELL 1
1 Department of Nutritional Science & Dietetics University of Nebraska-Lincoln Lincoln, NE 68583–0806

Sensory characteristics and retention of vitamin C, vitamin B6, calcium, and magnesium were determined in vegetables cooked by conventional and microwave methods. Fresh broccoli, cauliflower, and potatoes and frozen corn and peas were cooked by boiling, steaming, microwave boiling and microwave steaming to equivalent tenderness as measured by a shear press. The sensory analysis of the vegetables cooked by the four methods indicated that some differences existed in color, flavor, texture, and moistness of the vegetables. No one method resulted in vegetables with optimum sensory characteristics. The nutrient retention was highest in foods cooked by microwave steaming, followed by microwave boiling, followed by steaming, and then by boiling. Generally vegetables cooked by microwave techniques retained higher percentages of the U. S. Recommended Daily Allowances for the nutrients than those cooked by conventional methods.




Critical Reviews in Food Science and Nutrition, Volume 7, Issue 4 June 1976 , pages 339 - 370
Subjects: Food Engineering; Food Microbiology; Nutraceuticals & Functional Foods; Nutrition; Processing;

Abstract
Industrial microwave applications have increased considerably over the years and so has the number of microwave ovens in American homes. Remarkable characteristics have been attributed at times to microwaves without sound scientific information to back up these claims. Heating foods in a conventional and a microwave oven to comparable internal temperatures will generally result in greater moisture losses in the microwave heated products. The effects of microwaves on proteins and lipids are minor and due to heat, rather than the radiation in a microwave oven. Data of the effects on carbohydrates are virtually nonexistent. The degree of destruction of vitamins and pigments during microwave processing is not greater than that observed in conventionally heated foods. There are differences in flavor and taste in certain food products prepared in a conventional and a microwave oven. Data from different laboratories are not always in complete agreement, which is understandable considering the great variability in food products. It is concluded that nutritional and chemical changes in microwave heated foods are of approximately the same magnitude as those in foods prepared or processed by conventional methods. Microwave radiation is not powerful enough to break chemical bonds to cause the formation of radicals which might be hazardous to human health.

[BBbox]

Bol Asoc Med P R. 1989 Jul;81(7):277-9.

Retention of nutrients in microwave-cooked foods.
Klein BP.

The high market penetration of microwave ovens in the United States and the burst of new food products available for "heating and eating" raises questions about the nutritional impact of the relatively new technology. Based on the information available in the literature, nutrient content and retention of microwave-cooked or reheated foods is equal to or better than the same product prepared conventionally or held hot in a foodservice operation. Using recommended procedures for microwave cooking and reheating should result in products that are satisfying from both a sensory and nutritional standpoint.

[daande]

People who think microwaves are bad are retarded. All they do is send microwaves at a certain frequency that make water molecules vibrate. This vibrating of water molecules is what produces heat.

[#8]

dude where did you find that? i have been searching forever for something like that.

amazing.

i cant even give you green

[BBbox]

^^ The idea that microwaves cause problems is just part of the hyped up media/american fear about "radiation". People who claim this are likely uneducated about the actual effects and just parroting what they "heard"

[#8]

^^^ its weird because my strength coach has a masters in exercise physiology and a heavy nutrition background....

thanks though. much appreciated.

[daande]

^^^ its weird because my strength coach has a masters in exercise physiology and a heavy nutrition background....

Which has nothing to do with physics.

[#8]

she is incredibly smart and extremely strong. i dont take her word as gospel but i give credit where its due and i listen.

[kloan]

what about cooking meat in the microwave, or steaming vegetables in the ready-made plastic bags from the frozen foods section? or microwaving in plastic containers?