Microwave cooking - (part II of III)
Last updated 3/29/2007 at Noon
There is a highly significant association between the amount of microwave energy in irradiated food (food exposed to radiation) and the luminous power of luminescent bacteria exposed to serum from test people who ate that food.
Researchers employed luminescent (light-emitting) bacteria to detect energetic changes in the blood of people who consumed microwaved foods. Significant increases were found in the luminescence of these bacteria when exposed to blood serum obtained after the consumption of microwaved food. (Basically, the more microwaved or irradiated food a person ate, the more the bacteria “glowed.”) This leads to the conclusion that microwave energy may indeed be passed to man inductively via irradiated food.
This process is based on physical principles and has already been confirmed in various literature. The measured effects of microwave irradiated food on man, as opposed to non-irradiated food, show changes in the blood of test people indicative of early pathogenic processes similar to the start of cancer.
Microwaves and nutrient content in foods
A study published in the November issue of The Journal of the Science of Food and Agriculture found that broccoli cooked in a microwave lost 74 to 97 percent of its antioxidant compounds, which are believed to be healthful. The researchers, from the University of Murcia at Espinardo, found by contrast that broccoli cooked by steaming lost less than 10 percent of the same chemicals.
The study’s lead researcher, Dr. Cristina Garcia-Viguera, found that nutrients were leached out of the broccoli into its cooking water during microwaving. Because there is less contact between water and vegetable during steaming, fewer chemicals are lost.
The study claims that microwaving is the biggest culprit in destroying cancer-fighting compounds in your vegetables. According to Dr. Garcia-Viguera, to retain nutrients, veggies should be cooked in a minimum amount of water, as in steaming, since most bioactive compounds are water-soluble.
The researchers note that how food is prepared and cooked may be just as important as what is eaten. When food is heated beyond 105 degrees Fahrenheit, valuable enzymes are destroyed, leaving the assimilation of food dependant on saliva, HCL and pancreatic enzymes.
In simple terms, eating your vegetables raw gives you the highest quality of nutrients, leaving the plant enzymes alive to improve digestion and allow you to receive all those GREAT cancer-preventing phytonutrients.
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