wow
Lv 4
wow asked in Food & DrinkCooking & Recipes · 1 decade ago

Does cooking in the microwave take away from the nutritional value of foods vs. stovetop? HOW?

My roommate says I should be cooking my Irish Oatmeal on the stovetop instead of the microwave. He says that the microwave takes away it's nutritional value. I don't see how it could?? I tastes exactly the same to me..

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  • Anonymous
    1 decade ago
    Favorite Answer

    In short, microwaves distort the molecular structure of the foods. They destroy much of the nutrients and cause many other problems with the immune system over a period of time.

    Dr. Lita Lee of Hawaii reported in the December 9, 1989 Lancet:

    "Microwaving baby formulas converted certain trans-amino acids into their synthetic cis-isomers. Synthetic isomers, whether cis-amino acids or trans-fatty acids, are not biologically active. Further, one of the amino acids, L-proline, was converted to its d-isomer, which is known to be neurotoxic (poisonous to the nervous system) and nephrotoxic (poisonous to the kidneys). It's bad enough that many babies are not nursed, but now they are given fake milk (baby formula) made even more toxic via microwaving."

    In 1991, there was a lawsuit in Oklahoma concerning the hospital use of a microwave oven to warm blood needed in a transfusion. The case involved a hip surgery patient, Norma Levitt, who died from a simple blood transfusion. It seems the nurse had warmed the blood in a microwave oven.

    This tragedy makes it very apparent that there's much more to "heating" with microwaves than we've been led to believe. Blood for transfusions is routinely warmed, but not in microwave ovens. In the case of Mrs. Levitt, the microwaving altered the blood and it killed her.

    It's very obvious that this form of microwave radiation "heating" does something to the substances it heats. It's also becoming quite apparent that people who process food in a microwave oven are also ingesting these "unknowns".

    One short-term study found significant and disturbing changes in the blood of individuals consuming microwaved milk and vegetables. Eight volunteers ate various combinations of the same foods cooked different ways. All foods that were processed through the microwave ovens caused changes in the blood of the volunteers. Hemoglobin levels decreased and over all white cell levels and cholesterol levels increased. Lymphocytes decreased.

    10 Reasons to Throw out your Microwave Oven

    From the conclusions of the Swiss, Russian and German scientific clinical studies, we can no longer ignore the microwave oven sitting in our kitchens.

    1. Continually eating food processed from a microwave oven causes long term - permanent - brain damage by "shorting out" electrical impulses in the brain [de-polarizing or de-magnetizing the brain tissue].

    2. The human body cannot metabolize [break down] the unknown by-products created in microwaved food.

    3. Male and female hormone production is shut down and/or altered by continually eating microwaved foods.

    4. The effects of microwaved food by-products are residual [long term, permanent] within the human body.

    5. Minerals, vitamins, and nutrients of all microwaved food is reduced or altered so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down.

    6. The minerals in vegetables are altered into cancerous free radicals when cooked in microwave ovens.

    7. Microwaved foods cause stomach and intestinal cancerous growths [tumors]. This may explain the rapidly increased rate of colon cancer in America.

    8. The prolonged eating of microwaved foods causes cancerous cells to increase in human blood.

    9. Continual ingestion of microwaved food causes immune system deficiencies through lymph gland and blood serum alterations.

    10. Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence.

    As for cooking Irish Oatmeal - We cook our steel-cut Irish Oatmeal overnight in a slow cooker. Try it - I think you'll like it. We grease the slow cooker with coconut oil first and then simply add the ingredients and plug it in before going to bed.

  • Amber
    Lv 4
    5 years ago

    All food loses vaue upon cooking, the dry heat of a conventional oven does tend to do more as it also draws out the moisture. Microwave cooking cooks in layers not directly from the middle as most people think, it does not dry the food out, and as it can be use to steam veg, bake potatoes and cook meat, these items tend to retain values, pastrys cake and other prepare foods have a break down due to the structure of the cooking method.

  • Sand
    Lv 4
    1 decade ago

    Every cooking method can destroy vitamins and other nutrients in food. The factors that determine the extent are how long the food is cooked, how much liquid is used and the cooking temperature.

    Actually, since microwave ovens often use less heat than conventional methods and involve shorter cooking times, they generally have the least destructive effects.

  • Eric S
    Lv 6
    1 decade ago

    It shouldn't. The texture might be different- oatmeal in the microwave tends to be creamy.

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  • Anonymous
    1 decade ago

    No!!! In fact you get better muritional value from the microwave, and you're not drying out your food.

    Source(s): Ask Dr. Donaghue in the local paper today!
  • 1 decade ago

    it probably does but its faster and any way who cares it tastes the same and its got nothing to do with nutrition its about a full stomach if you are happy wtih it is no ones

    elses businuss

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