COOKING, MICROWAVE OVEN COOKING - Broccoli, Vitamin C, Glucosinolates, Phenolic Compounds, Minerals, Vitamins, Water
Reference: "Effects of microwave cooking conditions on bioactive compounds present in broccoli inflorescences," Lopez-Berenguer C, Carvajal M, et al, J Agric Food Chem, 2007; 55(24): 10001-7. (Address: Food Science and Technology Department and Plant Nutrition Department, CEBAS-CSIC, P.O. Box 164, Espinardo, Murcia, Spain. E-mail: email@example.com ).
Summary: In this study, researchers set out to determine the effects of various approaches to microwave cooking (with differences in time cooked, power used, and use of water) on various health-promoting compounds found in broccoli (namely, glucosinolates, phenolic compounds, minerals, and vitamin C). Results found that after all microwave cooking conditions, levels of all the health-promoting compounds studied decreased, with the exception of mineral levels, which remained stable under all cooking conditions. The greatest reduction was found in levels of vitamin C, which was determined to be due to degradation and leaching. Reductions in phenolic compounds and glucosinolates were found to be primarily due to leaching into water. The authors conclude, "In general, the longest microwave cooking time and the higher volume of cooking water should be avoided to minimize losses of nutrients."
Given the prevalence of microwave cooking in industrialized societies around the world, these results have broad implications for public health. Additional research is warranted.
The US Navy, as we reported in the late 1990s held much of this same information until it was released not long ago from classified data.
After the World War II, the Russians also experimented with microwave ovens. From 1940 their research was carried out at the Institute of Radio Technology at Klinsk, Byelorussia. According to US researcher William Kopp, who gathered much of the results of Russian and German research - and was apparently prosecuted for doing so (J. Nat. Sci, 1998; 1:42-3) - the following effects were observed by Russian forensic teams:
1. Heating prepared meats in a microwave sufficiently for human consumption created:
* d-Nitrosodiethanolamine (a well-known cancer-causing agent)
* Destabilization of active protein biomolecular compounds
* Creation of a binding effect to radioactivity in the atmosphere
* Creation of cancer-causing agents within protein-hydrosylate compounds in milk and cereal grains;
2. Microwave emissions also caused alteration in the catabolic (breakdown) behavior of glucoside - and galactoside - elements within frozen fruits when thawed in this way;
3. Microwaves altered catabolic behavior of plant-alkaloids when raw, cooked or frozen vegetables were exposed for even very short periods;
4. Cancer-causing free radicals were formed within certain trace-mineral molecular formations in plant substances, especially in raw root vegetables;
5. Ingestion of micro-waved foods caused a higher percentage of cancerous cells in blood;
6. Due to chemical alterations within food substances, malfunctions occurred in the lymphatic system, causing degeneration of the immune system=s capacity to protect itself against cancerous growth;
7. The unstable catabolism of micro-waved foods altered their elemental food substances, leading to disorders in the digestive system;
8. Those ingesting micro-waved foods showed a statistically higher incidence of stomach and intestinal cancers, plus a general degeneration of peripheral cellular tissues with a gradual breakdown of digestive and excretory system function;
9. Microwave exposure caused significant decreases in the nutritional value of all foods studied, particularly:
* A decrease in the bioavailability of B-complex vitamins, vitamin C, vitamin E, essential minerals and lipotrophics
* Destruction of the nutritional value of nucleoproteins in meats
* Lowering of the metabolic activity of alkaloids, glucosides, galactosides and nitrilosides (all basic plant substances in fruits and vegetables)
* Marked acceleration of structural disintegration in all foods.
As a result microwave ovens were banned in Russia in 1976; the ban was lifted after Perestroika.
In the book, Health Effects of Microwave Radiation Microwave Ovens by Dr. Lita Lee, she states that every microwave oven leaks electromagnetic radiation, harms food, and converts substances cooked in it to dangerous toxic and carcinogenic products.
There has been contradictory research linked to EMFs (electromagnetic fields) produced by appliances like microwave ovens.
Dr. David Carpenter, Dean at the US School of Public Health, State University of New York believes it is likely that up to 30% of all childhood cancers come from exposure to EMFs. In fact, the US Environmental Protection Agency (EPA) warns 'There is reason for concern' and advises prudent avoidance.
EMFs can be measured with an instrument called a Gauss meter. In fact, here is what one reader has to say when he used a Gauss meter to test microwaves: Measuring with a Gauss meter, every microwave I tested leaked, and was detectable up to six feet away.
So just to be on the safe side, it is best to stand back from your microwave when its running, by six (6) feet.Better not to be in the same room when one is running, or best to avoid microwave cooking all together!