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Tiffany
Joined: Oct 28, 2014
Posts: 5 (view all)
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Country: United States
Province/State: Illinois
City: Chicago
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Re: Microwaving food
Oct 28, 2014
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FriendofOrion wrote:
<br /
An experiment that I've been told about and one that anyone can do is the following:
2 containers of water, one heated on a stove and cooled, the other in a microwave and cooled.
The stove water watered a seed in soil and a seedling........normal growth
The microwave water watered a seed in soil and a seedling....... Very poor growth(+ seed did not
sprout)
Try it for yourself. There is a difference!
I think you're talking about a school experiment that has been widely talked about in the media and
different internet communities. However it has been talked about for many years now and always as
"something new". What I mean is that I heard the experiment was a hoax, a fake one and never
happened.
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krysta
Joined: Nov 23, 2014
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Country: Canada
Province/State: Ontario
City: Toronto
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Re: Microwaving food
Nov 23, 2014
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There are multiple reasons to avoid or limit the use of microwave ovens, including micro-wave
radiation, free radicals, plastic chemicals in food and nutrition depletion.
Many studies have concluded that microwaving food depletes and damages vitamins and minerals in
produce and proteins (Bauman, 2012). A study concluded that only 60 seconds of microwaving
inactivated the enzyme allinase in garlic, where it would take 45 minuets to be inactivated in an
oven (Bauman, 2012). Broccoli cooked in the microwave lost up to 97% of its antioxidants, compared
to 11% antioxidant loss by steaming (Bauman, 2012). Microwaving also destroys the essential
disease-fighting agents in breast milk and fostered the growth of more potentially pathogenic
bacteria (Bauman, 2012). Micro-waving spinach for 4 mins at 900Watts reduced its Vitamin C content
by 40% (Dadali & Ozbek, 2009).
References
Bauman, E. (2012). Studies Show Microwaves Drastically Reduce Nutrients In Food. Green Med Info.
Retreived from
http://www.greenmedinfo.com/blog/studies-show-microwaves-drastically-reduce-nutrients-food.
Dadali, G., & Ozbak, B. (2009). Kinetic thermal degradation of vitamin C during microwave drying
of okra and spinach. International Journal of Food Sciences and Nutrition, 60(1), 21-31.
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