3E3 SCIENCE BLOG

For convenience, few kitchen tools can compare to the microwave oven. An estimated 90 percent of American households have one and most of us have used a microwave to reheat leftovers.The technology has spread around the world, apparently with scant or virtually no research by regulators into possible harmful effects. It wasn’t until 1975 that the Journal of Food Science first cast doubt on the safety of microwaved food. Studies with microwaved broccoli and carrots revealed the molecular structures of nutrients were deformed to the point of destroying cell walls, while the cell structures stayed intact after conventional cooking. There have been few studies since. The only reference to food quality that I found says, “foods cooked in a microwave oven may keep more of their vitamins and minerals because microwave ovens can cook more quickly and without adding water.”A Spanish study published in the Journal of the Science of Food and Agriculture in 2003 contradicts that. The Spanish scientific research council found that microwave cooking destroys at least some important nutrients in vegetables. Microwaved broccoli lost 97 percent, 74 percent and 87 percent of three cancer-protecting antioxidants (flavonoids, sinapics and caffeoyl-quinic derivatives). Steamed broccoli lost 11 percent, 0 percent and 8 percent of these compounds. Another team of Stanford University researchers reported in the journal Pediatrics that re-heating human breast milk in a microwave even at low settings can destroy lysozyme, a compound that fights bacterial infections.Japanese research reported in Science News in 1998 said microwaving destroys vitamin B-12. Six minutes of microwave cooking destroyed half the B-12 in meat and dairy, a much higher rate than from conventional cooking.Lancet medical journal reported that heating baby formula in a microwave changed its chemistry. Dr. Lita Lee found that microwaving converts some trans-amino acids into synthetic substances similar to unhealthy trans-fatty acids; one amino acid, L-proline, reportedly converted to a substance that’s reputed to be toxic to the nervous system and kidneys.Russian research reported by The Journal of Natural Sciences in 1998 found that people who ate microwaved food had a statistically higher incidence of stomach and intestinal cancers, digestive disorders, and lymphatic malfunctions causing degeneration of the immune system.Microwaving milk and cereal grains and plants such as root vegetables reportedly created cancer-causing agents. The Russians found that thawing frozen fruits or microwaving vegetables, raw or cooked — even briefly — caused chemical alterations. Microwaving reduced availability of vitamins B, C, E and essential minerals in all foods tested, and destroyed the nutritional value of nucleoproteins in meats. Swiss food scientist Dr. Hans Hertel.

So to be exact, microwaving food isn't good. It eventually kills all the antioxidants and vitamins which are require in your body.

http://www.pccnaturalmarkets.com/sc/0601/sc0601-microwave.html

Does burnt food cause cancer? Someone said to me that burnt food was "as dangerous as a cigarette", which is a pretty big claim, so I've been searching the web and some research databases, looking for evidence. The sites I found refer mostly to meat products being cooked with grilling/broiling methods... these methods tend to burn the outside of the meat. It's official. The federal government now has added agents commonly found in overcooked meat to the list of potential cancer causers.

http://www.answerbag.com/q_view/29291

Cancer...