* The human body is unable to metabolize the unknown by-products created in microwaved
Some of the earliest research into the effects of microwaved
food was conducted in the 1950s in Russia.
Hertel didn't actually find that microwaved
food caused cancer.
FDA scientist Howard Bassen argues, "The only changes that occur in microwaved
food are those that would happen with any other form of heat." He says, "[Electromagnetic] radiation exposure from a microwave is absolutely minimal, and is much less than that from other devices, such as cellular and cordless phones."
Fattier fish, such as trout, eel, herring, mackerel, tuna, and salmon, may be microwaved
without extra basting or sauce.
The study findings, reported in the November 2003 issue of the Journal of the Science of Food and Agriculture, revealed that microwaved
broccoli lost nearly all (97%) of its flavonoid antioxidants, as well as 74% and 87% of two other antioxidant phytonutrients.
Why do microwaved
french fries always come out soggy?
What really surprised him, Kerner says, was finding some loss of anti-infective properties in the milk microwaved
at a low setting -- and to a mean of just 33.5[degrees] C.
Children have been burned by biting into microwaved
jelly doughnuts that were cool to the touch, or by the steam escaping from a too-quickly-opened bag of microwave popcorn.
vegetables cook fast, remain crisp and flavorful, and retain their nutrients.
Previously, they microwaved
a water-in-oil blend in a 10-foot-high, 10-foot-diameter tank for several hours.