OK. The Great MicroWave Debate

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toploader55

toploader55

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I sold my MicroWave about 8 years ago when I started reading about the changes they make to food. (As a Chef, I rarely used it anyway)

I thought how did my Mom heat up leftovers ? She would put them in a skillet, add some water, cover the pan and put it on a low flame. By the time she folded a load of laundry from the 8 lb. 1954 GE washer they would be hot.

So have at it... Likes, Dislikes, Theories etc.

Here is a interesting read.

http://wakeup-world.com/2014/09/15/...lines&utm_medium=email&utm_source=getresponse
 
Kind of Scary!

<span style="font-family: verdana,geneva;">I have never been a big MicroWave fan.  I have always felt that food heated in the MicroWave doesn't stay hot as long as food in the oven or on the stove.  If I have soup to warm up it's on the stove.  If I have some solid leftover I stick the probe in and throw it in the oven and heat it until about 150 or so.</span>

 

<span style="font-family: verdana,geneva;">Seems when I get home from work and I am having leftovers I throw the food on the stove or in the oven, take care of the dog and cat and by the time I'm done with that food is ready.</span>

 

<span style="font-family: verdana,geneva;">What scares me is I do use it from time to time to take the chill off of the dog's food as really cold food seems to bother her teeth.  I think I am going to have to find another method because reading all this scares me a bit.</span>

 

<span style="font-family: verdana,geneva;">On the flip side of all this it seems like no matter what we do anymore we are exposed to something harmful.  How do you stay away from it all?</span>
 
Microwave use

This article is mostly BS to frighten people in to disposing of their microwaves…
• “Microwave use been linked to causing infertility in men” Only if there is a RF leak of the oven enclosure.
• “Microwaves use super-fast particles to literally radiate the contents of water inside food and bring it to boil.” This whole statement is false!!! Microwaves use radio frequency aka RF to vibrate the water molecules and thus causes friction and as we all know that makes things get hot.
As for the food part of this article where is the data that shows the decline of nurturance from traditionally cooked food? All food brakes down/changes chemically as it is cooked…
 
I've been using a microwave regularly since the first 68 Tappan got brought home by my father!   I have to admit that people look at me as if I stepped off a flying saucer when I tell them that a casserole or on occasion, a roast, has been entirely cooked in the microwave oven.   I never really felt that the food changed in any way, shape or form (oh, well, OK, a couple of eggs with the yolks blown out didn't look that good...) from microwave cooking.  To this day, I still cook a lot of vegetables in the microwave - I like to cook an ear or two of corn in it for example.

 

I also prefer to use the microwave for cooking pie fillings (like lemon or chocolate cream pie filling), milk-based puddings, and white sauce.  Well, at least when I cook in town... (Now that I figured out how to use the Automatic Calrod on the 56 GE range correctly, well, guess what I use when I'm cooking up a storm in Ogden??) 

 

I will admit that I do prefer oven-roasting for meats and especially poultry.  However I still sometimes mix methods and partially roast a chicken to brown it, then nuke it to speed up the cooking process.  

 

And of course, I do like the microwave for reheating moist items like casseroles, soups, etc.   I have tried, always unsuccessfully, to reheat quick breads or crisp foods so I just gave up on that. 

 

And would you believe that I am still using the first brand-new microwave oven that I bought back in 1986?  Well, until I figure how the heck to get my 68 Tappan heating again... 
 
What a load of hooey. To add to the above the only reason the Russians banned them was because their weren't any made in the soviet bloc (or imported at that time) to offer to their people so rather than have them get agitated they used scare tactics. You can damn well bet there were microwave ovens in the party elite kitchens.

As previously mentioned above, all cooking methods change the structure. Notice how they're talking about carcinogens.. well grilling and BBQ meats etc does the same thing, produces carcinogens.

Also notice the ads and banners that go along with the article and what does that tell you.
 
Junk Science

Microwaves are high frequency radio waves, not ionizing radiation.
Microwaves have the same effect on the molecular structure of the food items as placing them in a pan and heating them. Microwaves excite the water molecules of food through rapid frequency changes. Conventional heating excites the water molecules by applying heat.

Eating fat foods, not watching your blood sugar, smoking, drinking excessively, sitting in a hot tub, wearing too tight of undershorts. All linked to male infertility. As long as you don't place your testicles in the microwave, there is little chance of the Microwave oven causing infertility.

This scare circulates every so often, much like the dog being poisoned by licking his feet after walking on a floor cleaned with a swifter mop. Junk science.
 
Are MW Ovens Safe ?

Absolutely, MWOs are easily one of the safest appliances that has ever been in widespread use in the home, in fact as of a number years ago there had never been one case of injury caused by a MWO in home use.

As a good cook a MWO is almost an essential tool in the kitchen, yes there are of coerce ways to work around using one the the result is often better looking and tasting if you know how to use a MWO and what you are doing.

My many Micro-Thermal ovens turn out beautiful great tasting food that is not possible without the addition of MW energy during the cooking process, our friend Jon C. will also attest to how well his Thermador micro-thermal oven works for many things.

Eddie, the article you linked is full of junk science and other nonsense, it did give me a good laugh for the morning, but I would be very careful of about anything they have to say about anything, LOL.
 
Paul,

<span style="font-family: verdana,geneva;">I have tried, always unsuccessfully, to reheat quick breads or crisp foods so I just gave up on that. </span>

<span style="font-family: verdana,geneva;"> </span>

<span style="font-family: verdana,geneva;">Wrap it up in a paper towel and microwave for only about 10-20 seconds if even that long.  The paper towel will absorb the moisture and therefore won't be absorbed by the bread or crisp cooked item. </span>

 

<span style="font-family: verdana,geneva;">I actually do know how to cook in a microwave I just choose not to mostly because the process of cooking is what I enjoy so much and using the MW takes away some of the fun IMHO.  And of course I get to use a lot more dishes and pans if I cook the old way and that means I get to run one of the Vintage Dishwashers a little more often.</span>

 

<span style="font-family: verdana,geneva;">I am glad to know I am not slowly killing my dog by throwing her food in there to take the chill off.</span>

 

 
 
I have found that microwaves actually make reheated leftovers taste like fresh cooked. I do not do a lot of cooking in mine, but for prep things like quickly cooking onions or garlic without the risk of scorching them, th emicrowave is great.

Before I got a microwave, I would put leftovers in little foil pouches and reheat them in the pressure cooker. A roommate called it an antique microwave. It was a fast way to get a good meal in a few minutes after working late or late classes.
 
My only problem with microwaves is that they destroy most vitamins in food, including A, all the B's and C. What remains after cooking are minerals and fiber. Once in a while it's not going to kill you, but people tend to take the path of least resistance, and some of our friends prepare virtually all their meals via microwave. Not good, and I think it was something to do with the fact that more OTC stomach acid reducing medications are now stolen off store shelves than sold in many parts of our country. You can't consume nutritionless, irradiated goo on a regular basis and expect your body to make wholesome food out of it.
 
For those that live in fear of microwave radiation exposure, I hope you don't own a cell phone....

All microwave ovens leak RF to some degree. Total leakage of the typical oven (distributed around the appliance) is likely in the 1/2 to 1 watt range. This is very similar to the RF power generated by your cell phone.

All electromagnetic energy density diminishes rapidly at the square of the distance (inverse square law). Doubling the distance means quartering the energy density etc.

Unless you operate your microwave oven with it pressed against the side of your head, RF exposure from your cell phone is MANY times higher. Also the way a lot of us use our phones the exposure time is much greater too. Funny how people aren't generally scared by cell phones as they are with microwave ovens. The WiFi router on your desk is also a 24/7 emitter of 2.4Ghz RF that likely exceeds the power density of a microwave oven in the near field.

The jury is still out on the dangers of exposure to RF energy. As stated above it is a non-ionizing radiation so it doesn't cause direct cell damage. It is probably prudent to minimize exposure, but a good idea to become educated and not live in un-informed fear.

I'd love to one day overhear someone chatting on a cell phone about the dangers of microwave oven exposure ;)
 
Can't live with 'em, can't live without 'em...!

I just changed the light bulbs under my over-the-range Geee-Eeee (and after one had been burned out for a long time, and the other had recently joined it, it went from being completely more dark under there than I could easily cook on my stove top & live with, to it being so bright, that the Night Light looks as bright as the one working Work Light used to look! I put the light cover on better than it was on, originally, too!)...

So, Hot Milk, Softening Potatoes, making Oatmeal, reheating Leftovers and boiling Cream Of Wheat, melting Butter or heating Water (though I mostly use the teakettle) is what my Nuclear Heating Cavern is used for...

And as for my wife, it's for making her Veggie Burgers & Veggie Chicken Patties, heating Liquids and toasting her Bread...

-- Dave[this post was last edited: 9/18/2014-12:22]
 
Would be nice imo if the Harvard Medical School mentioned microwaves destroy 97% of essential flavonoids in broccoli, and potatoes lose virtually all their nutritive value when microwaved at over 500W, etc. The ovens excel at a few things and I'm not in the camp that says they have no use, but I'd never consider them a healthy alternative to traditional cooking methods. As another response correctly notes, anything a microwave can do a stovetop can do better, albeit a little slower.
 
If they were dangerous I would already be dead..

Growing up my birth mother cooked practically everything, from casseroles to soups to cupcakes to eggs to hamburger helper to convenience foods in a huge 1984 GE microwave.

I don't think there was a single meal in her home that didnt involve the microwave. She even used it to make grilled cheese. In fact, most of the meals were cooked completely in the microwave, possibly being popped in The oven toward the end just to brown.

If microwaved food was as dangerous as they claim, there is no way I would have made it to 29 years of age in generally good health.
 
Not arguing with you, only the statement

My only problem with microwaves is that they destroy most vitamins in food, including A, all the B's and C.

Hosepuckey.

Scientist, real credentialed individuals that research this disagree.

“Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking“, added water to the vegetables during microwaving. In essence, they were boiled using the microwave, so the results were more similar to boiling vegetables. Other studies looking at microwaving without added water demonstrate minimal nutrient loss. The advantage of microwaving is shorter cooking time – just don’t add water to your vegetables before putting them in the microwave.

Science Based Medicine article:

http://www.sciencebasedmedicine.org/microwaves-and-nutrition/
 
Early 1980 I bought a Whirlpool Mark Series 7800 that had every bell and whistle you could think of. I tried actually cooking some recipes from the cookbook that came with it but they tasted like crap. I still use it pretty much on a daily basis to reheat leftovers and occasional defrosting. Before there was actual microwave popcorn, I got this bright idea to try making some in a pyrex dish. Not a good idea after all, the pyrex exploded but fortunately did not hurt the microwave.
 
It's funny how many of my friends who are concerned about being wasteful and with anything seem to feel like it's not natural to cook with microwaves and they don't want to own or use a microwave oven (my sister is among them and she even runs away if I use my Radarange while she's there but she has her iPhone and iPad with her almost 24/7 and she uses them a lot!).

 

 When I tell them that cooking with any appliance that produces heat from gas, wood or electricity (which is fine for me too) uses a lot more energy and does more damage to the environment (and themselves) than they could ever get from a Microwave oven. 

 

Strangely, the same people might enjoy burning wood in a fireplace and they'd probably enjoy cooking on a wood stove if they could figure how to make it work...

 

To those who are afraid of microwave ovens, I say:

Imagine what would happen if microwave cooking was banned all over the world. Think about all the electricity (that's produced with nuclear power, coal, oil and all other polluting activities) that would be required to make the extra energy needed just for cooking/reheating food that's currently done in microwave ovens... 

But they certainly know better and as long as others use their microwave ovens to cook their food, they don't mind!
 
Another long-standing "Urban Legend"

There has been more valid research done on the effects of heating food with a mw oven than the so-called studies that arrived at banning the use of mw ovens due to the harm they do to food and oneself. Some of those anti-microwave studies weren't published, either. Microwave cooking is often better, as it reduces the cooking time that food is heated. We never had a microwave, so all food was cooked in steel pots and pans over an electric coil. My mom cooked her food, to the point where I used to say, "got any vitamins left?" Meat and vegetables were always exceptionally done, as my dad was afraid he might die if it wasn't cooked enough - not kidding!

Over-cooking your food on the stove or oven is worse than using a microwave, sometimes. At least the cooking period is reduced. Apparently, the reduced or missing vitamins and minerals that went down the drain in the water used to cook our vegetables, didn't hasten my dad's longevity. He lived a normal, healthy life up to the age of 91(still driving a car and getting around easily). He died at age 92...congestive heart failure. My mom had less luck, but lived a healthy life, never in the hospital for anything, until she passed at age 83 from dementia. My parents always had a balance of good friends, family, regular sleep, moderation or abstinence from smoking and alcohol, three modest meals a day and didn't live the fast-paced, high-stress job lifestyles. Food in the summer included market fresh from the farmers, but my mom didn't buy pesticide free, organic only, etc. food as we try to do today. Your body is far more sensitive to stress and lack of balance than vitamin/mineral loss from over-cooking food. At least, in my observances of my family and others like them, that's my conclusion.

It's not the MW that's going to kill you, it's today's lifestyle that will affect your health more and possibly contribute to health problems. So, enjoy your microwave...I'd be alot more concerned about the other things, including the ones mentioned by others before me in this thread, and maintaining a healthy diet, sleep pattern, social structure, and good friend/family arrangement.

I read the articles of opposing views - thanks. Here's another I thought covered all the bases.

http://www.burnthefatblog.com/archives/2011/07/what-science-really-says-about-microwave-ovens.php
 
Aaaand the personal swipes begin.

If it makes you feel better to believe it's entirely coincidental that every cancer map except one corresponds precisely to prevalence of processed food diets and microwave oven use around the world, I won't confuse you with further facts. Bottom line with our bodies: garbage in, garbage out.

Just to restate I own and regularly use a microwave oven, I'm not against them, just against their being pawned off as a healthy alternative to actual cooking of food.

[this post was last edited: 9/18/2014-18:07]
 
Cancers...

Unfortunately, it seems just about anything and everything can cause it:

~ Too little sleep
~ Too much sleep
~ Poor diet/Diet of Excess
~ Too little exercise
~ Too much sun (Or too little...)
~ Too much alcohol
~ Too little alcohol
~ Too little tea/coffee
~ Too much tea/coffee
The list goes on, and on and on... It seems that being born comes with a 100% chance of suffering, and death.
As they say, "Don't drink, don't smoke, eat healthy, exercise and still die."

When our Panasonic Microwave died in 2012, it wasn't replaced. Not so much because of health concerns, but because our kitchen is so small, we recouped lots of valuable space by just not buying another. Besides, Induction Cooking is the most efficient means to cook, so heating something up on the stove isn't exactly difficult (nor is it going to really heat up the house in summer!)

My opinion - Used correctly, I doubt the Microwave is going to be hurting anyone, anytime soon. If you are using it to heat up jawbreakers, or overcook your food, then yes, you ARE asking for trouble, and perhaps you deserve to get it...
If we instead prefer to refer to the same time of RF that is used in Mobil Phone towers... There is another debate completely. I know of several building built beneath one of those towers, and the majority of women that have ever worked there have contracted Breast Cancers (3/5 in one, plus both shopowners in the other). Chance? Well, with figures like that... It makes you wonder!
 
There was a time when I had two in my kitchen for about 15 years.  Many times both would be working.  Since my range only has one 8": burner, many times I'd use one of the MWs for simmering sauces, soups, ...  I found cooking lasagna on med. or med. lo power yielded as good, if not better results of slow, long extended microwaving.  Just followed cookbook directions.  To this day, I still make a carrot ring casserole in mine.  I use it a lot like Paul.  All cooking I do is regular or doubled recipes.  I freeze individual portions and defrost/reheat.  I have a huge fear of forgetting food that was cooked and forgotten about or getting sick from food that may be in fridge for more than 2 days.  So everyth8ing is quickly frozen after cooking in big batches.  I pretty much have difficulty cooking a recipe that only serves 4 or 6.  Seems like a waste of time cooking.  Visiting friends this summer, it was a real stretch to do just that--ordinary size meals.  And I prefer the really big models (2.0 cu ft. and larger) so that I can slowly and easily defrost economy size packags of chicken or other meats.  About the only thing I use full power for is vegetables.  Everything else is lower power.  Kind of like using my dryer too.  Low or medium heat, never high heat since having front loaders.  Just call me slow, steady, deliberate in many ways. 
 
Hey, the tin foil could be the answer. 

If you are afraid of being infertal, just wrap your nads in Reynold's wrap.  

 

There is a lot of research about the increase in cancers, gluten sensitivities, etc that are not linked to the grains so much but the chemicals that are used on them.  Glyophostae (Round-Up) known during the Viet-Nam era as Agent Orange is the link they are looking at.  

 

My step-dad, a non-smoker, lifelong farmer died of Stomach/Esophagus cancer.  A cancer that has a 1-200,000 occurance.  Five farmers or their wives within a five mile radius of where we lived came down with the same cancers.  This was a town of 105.  Doctors said at that time, 1988, "Farm Chemicals".

 

We didn't own a microwave at that time BTW. 

 

 

 
 

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