ottoluv
Posted : 1/25/2007 11:14:17 AM
"The microwave oven generates electromagnetic waves (called microwaves because they#%92re short) at a frequency of 2450 megahertz (FM radio waves are generated at around 100 MHz and cell phones transmit 800 MHz). The microwaves bombard the molecules of water in the food. These molecules each have a positive and negative end, or “polarity”. The polarized molecules try to line themselves up with the electrical field, like compass needles trying to point North. But because the electrical field is reversing polarity at a rate of 2,450 million cycles a second, the water molecules end up rotating at the same speed. That activity generates heat, which cooks the food, literally from inside out, as opposed to other types of cooking, which transfer heat convectionally from the outside in. Unfortunately, this violent movement of molecules causes substantial damage to some molecules, often tearing them apart or deforming them."
Yes while they are IN the microwave, no evidence that it creates cancer causing substances in food.
"The Food and Drug Administration in the U.S. states that “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 disproves that statement. Researchers from the Spanish scientific research council CEBAS-CSIC found that cooking by microwave is the worst way to preserve at least one key nutrient in vegetables. According to Dr. Cristina Garcia-Viguera, co-author of the study, microwaved broccoli loses 97 percent, 74 percent, and 87 percent of the three major cancer-protecting antioxidant compounds (flavonoids, sinapics and caffeoyl-quinic derivatives). By comparison, steamed broccoli loses 11 percent, 0 percent and 8 percent of the very same antioxidants."
again, we already know that microwaving food decreases some of the nutritional vaue, it does not cause cancer as you previously suggested
"Vitamin B-12 is another nutrient that can be destroyed by microwaving. Japanese research reported in Science News in 1998 found that as little as six minutes of microwave cooking destroyed half of the vitamin B-12 in dairy foods and meat, a much higher rate of destruction than other cooking techniques. Microwaving baby formula is also a problem, according to Dr. Lita Lee of Hawaii in the Lancet medical journal in 1989. She wrote that microwaving baby formula converts certain trans-amino acids into synthetic substances like trans-fatty acids. Further, one of the amino acids, L-proline, converts to a substance known to be poisonous to the nervous system and to the kidneys."
Yeah in massive amounts that you will never be able to obtain from food alone, in addition if you have normal kidneys, not a problem. Again, no proof that microwave food causes cancer.
"Russian researchers found that people who ate microwaved foods had a statistically higher incidence of stomach and intestinal cancers, a general degeneration of peripheral cellular tissues, and a gradual breakdown of the digestive and excretory systems. Due to chemical alterations within the food, they had lymphatic malfunctions, causing a degeneration of the body#%92s immune system. For instance, microwaving milk and cereal grains converted some of their amino acids into carcinogens, thawing frozen fruits converted their glucoside and galactoside containing fractions into carcinogenic substances, and carcinogenic free radicals were formed in microwaved plants, especially root vegetables. They also reported structural degradation leading to decreased availability of Vitamins B, C, E and essential minerals at a rate of 60 to 90 percent in all foods tested. As a result of that research, the Soviets banned the use of microwave ovens in 1976 and issued an international warning on the health hazards, both biological and environmental, of microwave ovens and similar frequency electronic devices. The ban has since been over-turned and the rest of the world appears not to have headed the warning."
FYI, these "scientists" did not publish their studies. Hmm interesting no peer reviewed journals, why would they not want their peers to reveiw their data. Carcinogenic substances? Like what? Amino acids into carcinogens? No study published, no proof. If this was actually true and verifyable they would be famous,why wouldn't they publish. Oh I know, because it's not true.
"In 1989, the Swiss food scientist Dr Dans Ulrich Hertel fed eight volunteers a range of raw, conventionally cooked and microwaved food. Blood samples, taken from each person after eating, showed serious irregularities in the structure of the food microwaved, and in the blood of those eating the microwaved samples. These changes included a decrease in all hemoglobin and cholesterol values, especially the ratio of HDL (good cholesterol) and LDL (bad cholesterol) values. Lymphocytes (white blood cells) showed a more distinct short-term decrease following the intake of microwaved food than after the intake of all the other variants."
8 people, wow huge study. Most studies that actually have enough power to show an effect have about 500-1000 patients FYI. Even if his study did show decreased Hgb/decreased WBC/or changes in cholesterol ratio that does not have anything to do with carcinogenesis. Again, no proof that microwaved food causes cancer. Just a short series of eight patients, with no power.
"An article also appeared a Swiss environmental magazine entitled Journal Franz Weber, which stated that the consumption of food cooked in microwave ovens had cancerous effects on the blood as indicated by an increase of leukocytes, which could indicate cell damage, after eating microwaved substances. As soon as Doctors Hertel and Blanc published their results, the authorities reacted. In 1992, a powerful trade organization, the Swiss Association of Dealers for Electro-apparatuses for Households and Industry, known as FEA forced the Swiss courts to issue a “gag order” against them. The following year, Dr. Hertel was convicted for “interfering with commerce” and prohibited from further publishing his results. However, he fought the decision and both it and the gag order were reversed in 1998 when the European Court of Human Rights in Austria ruled that there had been a violation of his rights in the 1993 decision. In addition, Switzerland was ordered to pay him compensation."
Increase in leucocytes, well your prior study said decrease. This one says increased leucocytes
could indicate cell damage. HUH? Leucocytes (WBC) function with inflammation and infection, there are normal fluctuations in their numbers, and changes in their numbers do NOT indicate you have cancer. That's just silly. The court battle is neither here nor there. It is about the prevention of publishing which has nothing to do with how ridiculous the assertion that WBC increase again I emphysize
could mean cell damage. Cell damage is not cancer. Every person reading this has cells which are damaged for various reasons everyday. We have great ability to fix our cells when they get hurt. Read about p53 on google. When this gene is out, people get cancer (this has nothing to do with this study just an example of how the body deals with cell damage everyday from sun, free radicals) This is not a prosepective, randomized study in a PEER reviewed journal, it is assumptions in a not well respected, non peer reviewed journal. Assumptions are dangerous in science.
"Health writer Dr. Andrew Weil has suggested that reheating foods in a microwave oven may not be harmful. However, according to the American Journal of Epidemiology, an outbreak of Salmonella typhimurium in Alaska was traced to food taken home from restaurants. While 30 people had taken home “doggie bags” only ten became sick; they had reheated their food in a microwave oven, while those who used a conventional oven or frying pan did not get sick."
Ha ha ha, they were sick because the food in their doggie bags was infected and not heated to a certain temperature to kill the bugs. It is ridiculous to assert that if it was heated on a stove no one would have gotten sick. It's likely that the people who reheated it in the microwave didn't heat it the proper amount of time to get the internal temperature high enough. In addition. Also, they do not state what type of food these people took home. The ten that got sick could have had the same thing while the others did not. There is not evidence here that eating food from microwaves cause cancer.
Ok, so to recap, no evidence that eating food cooked from micrawaves causes cancer and that is what you stated before. I think it's important to remember that not every study is a good study.
oh and since I mentioned it, the "power" of a study is an actually statistical term which means the likelyhood of being able to see an effect. The bigger the sample size, the greater the power of a test.