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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I understand all of this BUT why does a bowl of soup heat up in the center and you need to stir it? I could never wrap my head around that and this video confirms, at least for me, that there is a bug in the physics part of this reality.
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?
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.
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.
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.)
While in culinary school, one of my chef's had a daughter who did an experiment with water for college. She used different types of water (purified, spring, tap, etc) to water plants. One of the types was water that was microwaved, left to cool, then used to feed the plant. At the end of the study, all of them were about the same, except the one that received microwaved water. That one died.
Coincidentally, the title of the Mythbusters episode I mentioned is "DO Try This At Home", so yeah, doing it yourself is probably the easiest way because I doubt there will ever be any sort of published study on microwaving water. I imagine it's a foregone conclusion in the minds of serious researchers who understand the basic mechanism behind microwaved water.... which is basically heated water. Most of the microwaving studies is more on nutritional loss in foods compared to other cooking methods, as this video indicates.
Yeah, a lot of people have some variation of this claim down in the comments. From the sheer amount of folks repeating this, I think it's just hearsay, a common hoax spread around and around until there's a dozen different versions of it. However, the only verifiable source I've found is actually in the show Mythbusters, episode 212, when they water a plant for one week using tap water, stove top boiled water, and microwaved water. All three plants did just fine.
I think this misrepresents the way ovens work. They work mostly through radiant energy, not through conduction of heat from air to food. You can tell this directly by putting your hand in the oven. The side of your hand toward the heating elements gets much hotter than the side facing away from the element, even though both sides are immersed in the hot air.
This also explains why tinfoil works so well to prevent overbrowning of crusts or poultry skin.
Convection currents, in convection ovens, help to correct this, but still the radiant energy dominates.
My source is "Modernist Cooking" vol 2, by Nathan Myhrvhold.
Is this science? I purpose real science experiment everyone can try: boil up so water with the microwave and give the water to a plant, and give normal water to another similare one.
Then come back with the results and say again microwave is nothing dangerous for the body.
Mythbusters: Episode 212 - "DO try this at home". Plant given microwaved water for a week, grew just fine compared to tap water and stove top boiled water. Something tells me you've never actually tried this yourself.
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