I do seem to remember him banging on about some kind of Russian experiment/research into microwave ovens...radiation being an issue. I don't think it was just that it cooks your food unevenly and removes some of the nutrients... That's far too sane... I will see if there is anything on the forums to drag up
http://www.hipforums.com/newforums/showpost.php?p=2526711&postcount=52 05-30-2006, 02:39 AM lol... http://www.hipforums.com/newforums/showthread.php?t=169676&highlight=microwave+ovens&page=6 Off topic http://www.hipforums.com/newforums/showthread.php?t=307512&highlight=microwave+ovens&f=36
We got one for Christmas in 1998. It died this past summer. We didn't get a new one until October because honestly, I didn't miss it. I use it for the first time at thanksgiving. We had already had it a month. I've maybe used it 3 times total since October. It's black. That's honestly the only detail I know about it.
There is a joke here somewhere but It's a bit too early for me to make one...do you mind if I get back to you on this one?
You're a real sleuth, Odon. At least nobody can accuse me of being inconsistent in my views, considering that post is from 2006, and I hold the same opinion today.
Today, 05:02 AM Today, 01:26 AM Today, 01:37 AM 05-30-2006, 12:39 AM 01-30-2005, 10:34 PM 12-31-2004, 07:12 AM Erm,...I'm not so sure about that. One does wonder why somebody has a microwave (I presume not the same one) for nearly a decade if one does not like microwaves - infact hates them - but sometimes hardly ever never uses it. :willy_nilly: Maybe you could clarify your relationship with your microwave, and what you do and do not use it for, perhaps.
I've understood that if you never clean it and keep using it and so keep reheating the little black parts, that those can cause cancer. I'm sure some noobs put nonadvisable stuff in it too, but when you use your wit you will not get any cancer from your microwave I think.
A nasty, incompetent cook is always a hazard to your health. Everything in my kitchen is clean, all the time.
I agree with Rat about microwaves diminishing the nutritional value of food. That being said, I sometimes use mine if I need to quickly defrost meat.
There's a popular conception that microwave ovens zap all the good stuff in our foods, like essential vitamins and minerals. But is it true? The answer is no. And in fact, microwave ovens often retain more nutrients in our food than conventional cooking. All cooking degrades the amount of nutrients in our food, but there are several factors to consider, including the amount of heat being applied, the amount of water used, cooking time, and the nutrients involved (e.g. folic acid and vitamins B and C, which are found in vegetables, are the most heat-sensitive water soluble vitamins). Microwaves, because they tend to involve shorter cooking times and less heat, tend to exert less destructive effects. Unless you nuke the absolute hell out of your foods, particularly those rich in vitamin B12. Heat forces this vitamin to convert into an inactive form. So if you microwave your foods above the boiling point, you're facilitating the process beyond conventional cooking. But this effect tends to get offset by shorter cooking times. And because less water tends to be used when microwaving vegetables, nutrients don't leach out as much. Ultimately, as this study suggests, http://pubs.acs.org/doi/abs/10.1021/jf970670x "there are only slight differences between microwave and conventional cooking on vitamin retention in foods." Your best bet, however, is to steam your vegetables. http://io9.com/do-microwave-ovens-kill-nutrients-in-food-1443585868 I swing both ways :biker: (cooker and microwave)
I wish I could say the same I really need to clean my tosti iron, I think it's getting green on the inside. Only because I haven't made a tosti in months of course :daisy: