An interesting article on Nutrition Myths. I dont know what Miko Matsumura would make of this, but since I know the book he always refers me to, I think I have an idea. lifehacker/10-health-myths-that-just-wont-die-debunked-by-scienc-1443659706 I also liked the bit on Microwaving, since certain people seem to be demonising the Microwave as something that destroys nutrients, or irradiates food. ( Any form of heat, light, electromagnetism, or certain nuclear activities (fusion, fission) cause different types of radiation, and microwaves are simply EMF at 2.4 GHz, yes, the same frequency as your WIFI and older cordless phones (Pre Dect 6, Pre 5 Ghz), and your body and food cant tell the difference between the two sources. It is true that Microwave ovens create a concentrated and dense field (within the oven) and a fairly uninteresting amount of EMF outside the oven (according to my appliance repair man, back in the day when we repaired microwaves, even with the door off, according to his meter, not that I am suggesting that you do this. The door is there for a good reason, mainly as a physical barrier so things like kids heads or your hands dont go where the 2.4 Ghz emf is focused.) Also my friend at the electric company says its a wash between a conventional range or oven, and a microwave oven, since the former takes longer to cook, the difference in electrical usage is practically nil. Probably the most energy efficient way to cook your food is with an induction range, as this uses magnetism (another form of radiation, since radiation means simply something radiated or emitted from a source) to directly heat the pan, and the most efficient pans to use with induction tops or ovens are Triclad or induction engineered cookware, although you can use any magnetic (iron or steel) based pan, with good results. This is as compared to a conventional range which uses heat instead of magnetism to heat your pans.
Posted on: Tue, 15 Oct 2013 02:11:47 +0000
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