Microwaves

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border_humper

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How radiation affects vitamin and mineral structure​

Microwave radiation operates at frequencies that cause polar molecules, especially water, to rotate billions of times per second. This violent molecular agitation generates heat but also creates structural changes in delicate compounds like vitamins. B vitamins and vitamin C are particularly susceptible to microwave-induced degradation because their molecular structures can’t withstand the aggressive vibration.

Studies measuring nutrient content before and after microwaving consistently show significant losses, especially in vegetables. Broccoli loses up to ninety percent of its antioxidants when microwaved with water. Garlic loses its anti-cancer properties within sixty seconds in the microwave. These aren’t just minor reductions but near-complete elimination of the beneficial compounds people eat these foods to obtain.

Protein denaturation nobody talks about​

Proteins undergo structural changes in microwaves that differ from conventional heating. The uneven heating patterns in microwaves, where some spots get extremely hot while others remain cool, create protein denaturation that makes them harder to digest. Your body has to work harder to break down microwaved proteins, and some of the amino acids become less bioavailable.

Breast milk microwaved for infant feeding shows concerning changes. The proteins become partially denatured, and protective antibodies get destroyed. Hospitals specifically warn against microwaving breast milk for this reason, yet somehow we’re supposed to believe microwaving other foods is perfectly fine. If it’s damaging enough to warrant warnings for baby food, maybe we should reconsider using it for everything else.
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Legit? I did not know this.
 
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Just put your breast milk in the Instant Pot. That's where I cook food nowadays anyway. That and the airfryer.
 
I am aware of the data but continue to use a microwave.
I use it more or less to reheat my coffee and cinnamon bun with butter on it. Possibly one or two other things but not to much stuff. Kids use it to melt chocolate chips and marshmallows and make me rice crispy squares and some other creations.

Wife wont use it because she knows the data and dislikes it. She dislikes the microwave so much she had me remove it one time a while ago but then one day i was like fook this and put it back in the house and told her thats just the way its gonna be from now on. We had angry bed room sessions for a while where we took out our frustrations out on each other over me not bending to her will to remove the microwave back to the garage. I won in the end. Fun times.
 
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Some people eat their steaks blue which is almost raw. I am sure if you got a local cow that has not had 'all that shit' put in their food like hormones etc you could probably eat it raw and be ok. I dunno about pork or bear though. Wild game may ok to eat raw. Fish you can eat raw. I would not eat anything raw from the grocery store though. Cooking it obviously makes it taste better. My cat eats raw deer and loves the bones...
 
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Oh sure, you can eat lots of stuff raw, steak tartar for instance, and if you knew for sure it was disease free you could eat pork and chicken raw, hell the only the way inuit used to get vitamin C in winter was eating raw meat (cooking destroys the vitamin C in meat). So there is nothing particularly wrong eating some raw meat, but we evolved to eat cooked meat, that's why we have comparatively small and weak jaws, so I wouldn't freak out about doing something every one of our ancestors did to no ill effect. As for cats and dogs eating raw, hell yeah, they love it and are built for it, all that corn and shit in prepared pet food, well that's a different matter.
 
@Hirudinea: I ordered steak tartare in a restaurant in Paris once. The waiter obviously thought I was a dumb North American looking for a char-grilled t-bone and said "mais Monsieur, c'est cru!" I told him yeah, I know. It wasn't too bad, surprisingly, although raw beef has to be heavily seasoned in order to make it more interesting. That said, I'm not sure what the point of it is -- maybe they invented it during one of their many revolutions when cooking oil was at a premium or something
 
B vitamins and nutrients like taurine and creatine break down under heat. We do try to eat our beef steaks medium rare and our tuna steaks only very lightly cooked, ie blue.

Most other fish is susceptible to parasites if not managed, pork always, so they should be fully cooked. Chicken should be fully cooked due to the salmonella risk.
 
@ChevChelios Funny coincidence, "eStCru" is the name Ilhan Omar gave to her fake winery.
The name of the winery is “eStCru LLC,” and it is reportedly co-owned by Omar’s husband and a business partner named William Hailer. ... Conservative pundit Benny Johnson has put his team on this one, and the more they looked, the more it looks like the winery is pulling a disappearing act.
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So raw.

pjmedia.com

Did Ilhan Omar’s Husband's $5 Million Winery Just Disappear? Asking for a Friend.

Ilhan Omar's husband Tim Mynett's winery faces scrutiny amid financial investigations.
pjmedia.com pjmedia.com
 
"we evolved to eat cooked meat, that's why we have small weak jaws"

Haha, you trust the science™ guys always seem so sure about yourselves.

Throw me some nigger "astrophysicist" space quotes next.
 
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we need a microwave poll. i never know if i should be surprised if people have one, or dont.

we got rid of the fancy popcorn maker when the eldest was 2....tried to make "hot chocolate" in the two seconds i wasnt paying attention and almost started a fire. good times. havent had one since. shit just gets reheated in the oven, air fryer or on the stove, depending on what it is.
 
I have one out of habit, though I'm constantly being nagged by health-conscious frens to abandon it. If air fryers can be used to easily reheat food then I should give them another shot (had one once and couldn't see the point of it)
 
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I have my late grandmas one for last 12 years but never use it and in closet and before that never had one. I do not really have leftovers as all I eat is meat, cheese and eggs....

I have toaster oven - air fryer combo and a standalone air fryer along with a large and smaller George Forman grill. I rarely even use my normal oven. Use my egg poacher a lot.
 
Its half true.

Microwaves don't break down minerals. Minerals are minerals for the most part.

Molecular vibrations is just heat, there's nothing special about 2.4ghz heat. Its true that nutrients or beneficial compounds degrade a lot faster than with heat, and that microwaving is uneven and so hot spots might be less nutritious than if it were more gently cooked. But that's no different than normal over-cooking.

I have no idea about microwaved protein denaturation being different from other heating methods; but it sounds like nonsense. Example: you cook a steak, you do high heat/grill to get a brown crust, and leave the inside to various stages of just cooked or raw. That surface crust is way more denatured/less nutritious; that doesn't mean it's suddenly gonna kill you.
 
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There was a time a person wanted a microwave to be part of their stove - dishwasher - microwave oven combo unit. The way of the future.

As for me, the microwave sees occasional service with leftovers and softening butter. However its most important role is to fill the spot in the cupboard meant for a microwave. Not sure what I would do with t that spot otherwise.
 
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