I am also on the fence about microwaving.  Just to be
safer, I try to use it as little as often, lower power
settings, and stay at least a few feet away from it,
just in case.  But yes, cooking even stovetop changes
protein structure to make the protein harder to
digest. But that's the trade off for sanitation via
heat. However, I will be reading Nenah's link about
nukers at lunchtime.

When I last looked up info about microwaving, there
really was not much studies done on this, I don't
think. Most sites referenced one researcher type who
did a study comparing raw, conventional cooked and
microwave cooked, but I'm not necessarily convinced by
one person's study. Especially if it is a small study.

With all that said, conventional stovetop and oven
cooking still tastes WAY better, and the food stays
hot much longer.  Stovetop and Ovens Forever!

-Ken Bagwell


--- sol <[email protected]> wrote:

> Does ANY heat source change the molecular properties
> of foods/water? 
> Frying an egg or boiling an egg in a pan on a stove
> top coagulates the 
> proteins, which I'd think constitutes changing the
> "properties". All 
> heat is sort of radiation, isn't it?  If I recall
> high school science at 
> all any heat source makes the molecules of water
> bounce around, and 
> eventually change into "gas" (steam)?
> I don't really know enough to be able to distinguish
> fact from fear of 
> radiation in the microwave issue.
> sol
> 
> 
> 
> Shenanigans wrote:
> 
> > Does it change the molecular properties of water?
> All we were doing 
> > here is sterilizing the water. You can easily boil
> the jar of water in 
> > a pot of boiling water on any kind of stove.  You
> don't heat the 
> > vitamin C of course. Susie
> 
> 
> 
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