REH wrote:
> Christoph Reuss wrote:
> >Basically, all enzymes are destroyed above 42 degrees Celsius, no matter
> >whether in conventional ovens or in microwave ovens. But there are 3 other
> >differences between microwave and conventional cooking:
> >- Pathogens like salmonellae, E.coli etc. survive better in microwave ovens
> > because the heating is quite irregular and usually shorter. [1..3]
> >- The unusual heating (from inside to outside and depending on local water
> > content) leads to food being hotter inside than expected, which leads to
> > internal burns after ingestion. [4]
> >- Microwave cooking can put toxic plastics components from the package into
> > the food. [5,6]
> >All 3 points happen to be decisive in the etiology of stomach ulcers and
> >irritated digestion. This is researched by medical science, not a secret
> >of homeopaths. ;-)
>
> Chris,
> I have known about 2 and 3 but the food propaganda here is the opposite
> of number one. In fact they recommend pre-cooking ground meats in
> the Micro-Wave to kill organisms like salmonella and e-coli if you like
> rare meats.
Let's analyze this (it does fit together): Conventional ovens heat the
food from outside to inside, so the pathogens INside ground meat survive
if you don't cook it long enough. Microwave ovens heat the food from
inside to outside, so the pathogens on the _surface_ survive if you don't
cook it long enough (and on most food _except_ ground meats, most of the
pathogens are on the surface, hence my point 1). Thus, it does make sense
to PRE-cook ground meats in the microwave (killing the pathogens INside)
and then cook it regularly. See, "the devil is in the details"... ;-)
> Also your second statement goes against your first
No, because on most foods the majority of pathogens is on the surface.
Ground meat is an exception as the name implies.
> But my daughter recieved initially the best of science. Considering that
> she was seen at three of the biggest hospitals in New York, Columbia,
> Mount Sinai and Roosevelt, all prestigious and all scientific and they
> came up with nothing except making the therapist more useful because
> of her lack of hope. I don't understand your last statement. We thoroughly
> followed that route and it came up zilch! Except it cost us $10,000 even
> with insurance.
Well, it's an open secret that "mainstream" docs have virtually no idea of
nutrition and prevention. This is a structural problem in their education.
Your criticism of the medical system is perfectly valid on that account.
However, your homeopath seemed to imply that enzymes survive in conventional
cooking but not in microwave cooking, which was a wrong interpretation.
I've heard similar stories on homeopaths being wrong in the explanations
but right in the results (well, sometimes). That's how homeopaths work,
after all. ;-)
You said it's on-topic :)
Chris
