Just so you know: lower settings don't help as microwaves turn on and
off as they heat.
A longer on cycle makes for higher heat. They always run on high during
the on cycle so you don't get lower power
only less time on.
Dave
Ken & Nancy Bagwell wrote:
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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