Many people avoid using microwave ovens, fearing how it changes the molecular structure of your food, but studies have some evidence that may surprise you.
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What about breastmilk? I know in Australia at least the official recommendations from the Australian Breastfeeding Association are to never microwave expressed breast milk as it destroys the nutrients, but if it is time dependent as stated in this video, then the alternative of heating the bottle in boiling water on the stove would have a worse outcome.
Microwaves heat food very quickly and slightly unevenly. So you can get some milk that's 80C and some that's 20C. Mixing brings the average to what you want it. Slower warming using hot water allows it to heat slower than it can mix so it is a more uniform heating. That means that no parts of the milk get hot enough to denature the protein.
Correct.... but I believe that's why people tend to warm breast milk, like running it under warm water, or immersing it in lightly heated water. You don't directly boil or microwave it, but you can use a separate container of water to mildly heat it.
The first link makes a LOT of claims without any evidence to back it up. They do cite a few studies but always for tangential claims that have nothing to do with their main argument. Claims like "These dangerous compounds harm the body in many ways" offer absolutely no firm claim or evidence. Then they say that only their product can somehow re-calibrate the EMF in your house to be more harmonious(?). Seriously, the vehicle adapter is literally just a $100 12V USB adapter that I can get for $1. Really? Geopathic stress zones? Get outa here.
The second link goes directly against your claims. As per their conclusion:
"However, to date, with the exception of high-power microwave radiation, which has widely established hazardous effects, the biological effects of microwaves remain controversial. In epidemiology, there is no conclusive evidence showing that microwaves have carcinogenic effects. Concurrently, the discovery that microwaves have positive biological effects has presented new challenges for research and applications in this field."
The third link cites a study that found there are lethal effects of high levels of microwaves. But those levels were far above the mandated standards. Almost like the government standards are based in science...
Fourth link has literally one 'reference' where they say 'what we write is for entertainment purposes and not health claims'.
Okay, yes. You can make a microwave weapon. But he physics of exposure and the necessary energy required to weaponize it makes it such that you can't really create a weapon in practice. It's just completely different from a microwave oven. I could make a bomb out of sodium and water. But you need both to live.
The last link is just absurd.
I thought you would at least link me to some semi-scientific sources rather than this drivel.
just a few for you
Can you guys do another video in the future using more studies including a variety of foods? This video was informative but only looking at a study on broccoli and primarily it's vitamin C levels is not enough for me lol. Thanks
Microwave are radiations? Isn't that bad? I'm more concern about radiation than the nutrients. Can pregnant women be around the microwave in the kitchen? Where I used to work, some coworkers had to sit near the microwaves ( 2 feet) everyday, is that okay?
Ana quinteros "radiation" comes from the word "radiate" which means to spread out from a central point. The english word was made long before we discovered radioactive materials. It's referring to the fact that microwaves are waves and they spread out from a source. It has nothing to do with radioactivity or the harmful nature of gamma rays. We just happen to call gamma rays radiation because they are also waves that spread out from a source.
I've seen stories that say when you boil water on a stove, let it cool, and then water a plant regularly with it, the plant is fine. But if you boil water in a microwave, let it cool, and water a plant regularly with it, the plant will die. Is this true/why? Can you film that experiment for an episode?
"microwaves go through your whole burrito, so the center reheats at basically the same time as the outside"... and I turned off the video. Not only does this completely mischaracterize and misunderstand how microwave radiation works, but anyone who has ever used a microwave can tell you that it isn't true. In a standard countertop microwave producing radiation in the 2.45 Ghz range, the food itself blocks the radiation after about 1cm of penetration and so the interior of any food thicker than 1cm is heated by conduction in exactly the same way baking or broiling food works.
there are so many people screaming their heads off about mw ovens being so amazingly safe and convenient, and describing people who don't want to use them as clueless laughable morons, it starts to sound suspicious. the mere fact that i have no ways to check how much radiation actually leaks out of those things, each time i use them, is a powerful deal breaker for me. also i am not acccustomed to eating junk crap like frozen pizza and processed foods and don't want the taste and texture of my excellent stuff being ruined. then to each one his own.
There was a Reddit post just yesterday where a person used a pretty expensive RF detector to look at his microwave. https://www.reddit.com/r/dataisbeautiful/comments/8xu89b/why_my_microwave_makes_me_lose_wifi_connection/
In the comments he said that he measured the emitted microwaves to be -60dB, which is equivalent to 0.000000001W of radiation. That's a TINY amount.
Skepticism can be healthy. I believe there are ways to measure radiation leakage using DIY methods, but I've not had a chance to try them out. I mostly use the microwave to boil water. Don't really feel like waiting for the stove to make it boil when I'm just making a cup of tea for myself, you know? I just wouldn't press myself up against the glass or anything.
Though if you're worried about the microwave, there's reason to be concerned about cell phones too, as well as routers.
The problem I encountered with microwaves (and certain other appliances) is "radiation". First is that people talk about "electromagnetic" and "ionising" radiations as if it's the same thing. And second is that they don't understand the concepts of interference, resonance, inverse square law, and amplitudes in general. The lady I know doesn't want a Wi-Fi station nowhere near her room because of radio waves. Who cares that it's 40.000 times less in intesity than microwave. Anyway, it's all a consequence of "I never liked Physics in school".
My bosses wife thinks she can 'hear' microwave radiation, especially from WiFi and Cell Phones. I told her to stick her head in the microwave oven to see if the sound went away since it's basically a Faraday cage. I was joking, but she didn't detect my sarcasm. She did it anyway, and the sound didn't go away. I'm pretty sure she's a little crazy, or she has a bad case of tinnitus.
Yes. That's why frozen veggies are actually usually more nutritious than store bought. Frozen veggies are frozen ASAP after picking whereas the veggies in the produce section have been slowly dying for days or weeks.
Microwaving does less damage than boiling however the fact that they are heated from the inside out is important because different things have their most important parts in different locations.
Some nutrition breaks down with heat and might not break down in other forms of cooking because they are protected by insulation however with microwaves they have no insulation and so you have to be careful about how you position food on the plate and how long you expose them to X power level.
RogerWazup007 imagine a pool of water. When there is a disturbance, waves spread out from the source. If you look at the cross section of the wave, you will see that there are sections which are lower than the natural water level and sections which are higher. These sections move forward through the water surface, and if you were you put a floater you would see that it would move up and down on the spot as the waves passed under it.
EM waves consist of wave of magnetic field perpendicular to a wave of electric field. The "dips" in the waves being regions of field in one polarity and the "peaks" being regions which have a field in the opposite polarity, and the "height/depth" of any point on the wave being the strength of the field. When you pick a stationary point and look at the EM waves passing through it, you would see the field strength and polarity going up and down like a floater moves up and down on a water surface with ripples.
This specific information is great for me to present to my father. He is absolutely sure that to microwave broccoli (so thank you so so much for using that study about ... broccoli!) is going to ruin the nutritional value of the food. To say it does not in the way he believes will be a nice way to wake him up in ... like 2 hours.
Bailey Rodgers it's not the microwave beams, it's actually that the microwave oven is sealed for safety reasons (you don't want a that energy to get out where it could wreck electronics and people) and steam can't get out so it condenses on the food.
I love your presentations and the content is scientifically sound. May I make a suggestion as someone who presents before a large audience too: find a way to balance your hand movements with your other hand and the rest of your body so that it becomes more natural and less distracting. Otherwise keep it up.
In science we usually try to keep everything the same except one variable. In this case that is method of heating. This has nothing to do with pre-heating factors. Obviously if a food is precooked or it is a different kind of food that will have an impact on the nutrition. That's not what this video is looking at. It is simply looking at - if you have one thing to heat up, what method is best, and are there harms to the microwave.
Another great thing about microwaving broccoli, is you can use a bowl and an ounce or two of water and a covering (like a paper plate or other microwave-safe cover) to steam it. About 3 mins of steaming will still leave plenty of nutrients, though you should also be eating raw vegetables as well for their nutrient content
Probably because we use microwaves to reheat food that has already been cooked or has been sitting for days - meaning a lot of chemicals have broken down already or bacteria have started growing.
That, and other cooking methods usually create Maillard Reactions which are delicious.
Microwaves do NOT heat food evenly on both the outside and inside, as you suggest here. That's clearly false to anyone who's cooked a thing in the microwave and had it be colder on the inside. Like, for example, if you're defrosting meat on high power, it's still frozen on the inside when it starts cooking on the outside, so you have to go slow on low power (to give the heat time to move inwards) and break it apart as much as possible.
This all happens because the microwaves are absorbed on the surface before they can get to the middle of the food. Physicists talk about a material's "skin depth" to a certain frequency of light, which IIRC for most foods in a microwave is like 1/2 to 1 centimeter or so. (Don't quote me on that, though.)
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