Quote (huntersghost @ Jan 21 2014 05:30pm)

here comes all the science illiterates. i love having fun poking at these type of people.

Quote (Fatty999 @ 22 Jan 2014 07:32)

Prove me wrong then faggot

Quote (huntersghost @ Jan 21 2014 05:39pm)

incoming 10% for you.

umad?

Quote (Fatty999 @ Jan 21 2014 02:38pm)

It alters the dna structure of the food and makes it harder to digest properly.

Quote (Drudenkreuz @ Jan 21 2014 02:56pm)

Sure, the heat has an impact on the molecules, but what I tried to say is, that the microwave (the particle not the machine) itself cannot have more impact on the chemistry then ordinary light.

Quote (NatureNames @ Jan 22 2014 12:05am)

There is a lot of studies that show nutrient loss when foods are heated. Specifically, some vitamins are destroyed or broken down by heat. So wouldn't that be considered an impact on chemistry?
I pretty sure there is no doubt that raw foods are generally more nutritious than cooked foods. What I was aiming to learn was what differences microwaves may have compared to other cooking methods. There appears to be some evidence that suggests microwaving is sometimes healthier due to its ability to cook foods faster than other methods and this may help minimize the vitamins destroyed (though I have been unable to find any studies that confirm this). One study found that boiling carrots actually increased carotenoid levels when compared to steaming or frying. Though what that study does not show is the loss of other nutrients in those same cooking scenarios (I think boiling is generally considered to be one of the worst.) I got some of my information from here: http://www.health.harvard.edu/fhg/updates/Microwave-cooking-and-nutrition.shtml

If anybody has information that analyzes the chemical changes of microwaved food compared to other cooking methods I would be glad to hear it. It is a tricky comparison since both temperature and cooking time have a large effect on these chemical changes. For an accurate comparison they may have to also take into account any differences in temperature and cooking time.

Quote (Azrad @ Jan 22 2014 02:56am)

This^^^
A microwave exposes your food to electromagnetic radiation in the microwave spectrum (hence the name). A flashlight exposes your food to electromagnetic radiation in the visible range. Neither are dangerous, but the radiation from the flashlight is much more powerful. So if you are concerned about the exposure of your food to electromagnetic radiation, I recommend cooking (and eating) in the dark.