Re: Microwaving Zaps Nutrients

On 18 Oct 2003 19:17:44 GMT, [email hidden] posted:

Quoted message said:

I was addressing the abstract to the question someone raised about
leaching into water for any cooking method and if in the original article
all were so cooked. Microwaving causes the water molecules to vibrate
causing friction and heat which tends to cook a food from the insede out
at the cellular level; sometimes causing the cells to burst.

Ain't no friction.

Cells burst when intracellular water vapour pressure exceeds the
strength of the cell membrane. Don't matter where this heat comes
from.

Moosh! said:

On 18 Oct 2003 19:17:44 GMT, [email hidden] posted:

Quoted message said:

I was addressing the abstract to the question someone raised about
leaching into water for any cooking method and if in the original article
all were so cooked. Microwaving causes the water molecules to vibrate
causing friction and heat which tends to cook a food from the insede out
at the cellular level; sometimes causing the cells to burst.

Ain't no friction.

Cells burst when intracellular water vapour pressure exceeds the
strength of the cell membrane. Don't matter where this heat comes
from.

If heated by boiling water or steam, without increasing the pressure,
it is unlikely that the temperature inside the cell will get to
boiling, resulting in few burst cells. Microwaving could continue
delivering heat well above the temperature of open boiling water, and
might easily result in ruptured cells. In this way, it may matter
where the heat comes from.

Tom

Dudes,
Speaking as someone without a degree in any science.
I often nuke my brocolli in a couple of tablespoons of water for 2 mins.
When doing so, I'm often of the belief that I'm eating something not only
tasty but very healthy.
Rewinding to the beginning of the thread:
Am I fooling myself?

Jay

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Moosh! said:

On 18 Oct 2003 19:17:44 GMT, [email hidden] posted:

Quoted message said:

I was addressing the abstract to the question someone raised about
leaching into water for any cooking method and if in the original

article

Quoted message said:

Quoted message said:

Quoted message said:

all were so cooked. Microwaving causes the water molecules to vibrate
causing friction and heat which tends to cook a food from the insede out
at the cellular level; sometimes causing the cells to burst.

Ain't no friction.

Cells burst when intracellular water vapour pressure exceeds the
strength of the cell membrane. Don't matter where this heat comes
from.

If heated by boiling water or steam, without increasing the pressure,
it is unlikely that the temperature inside the cell will get to
boiling, resulting in few burst cells. Microwaving could continue
delivering heat well above the temperature of open boiling water, and
might easily result in ruptured cells. In this way, it may matter
where the heat comes from.

Tom

Once upon a time, our fellow Jay
rambled on about "Re: Microwaving Zaps Nutrients."
Our champion De-Medicalizing in sci.med.nutrition retorts, thusly ...

Quoted message said:

Am I fooling myself?

No! Quite early on in this thread it was established the authors of
that study were simply playing a word game.

Cook your broccoli as part of a complete meal with rice or pasta and
the flavonoids will be re-absorbed by your food.
--
John Gohde,
Achieving good Nutrition is an Art, NOT a Science!

The nutrition of eating a healthy diet is the foundation of the
biomedical model of natural health. Weighing in at 17 webpages,
Nutrition (http://www.Food.NaturalHealthPerspective.com/)
is now the unofficial FAQ for sci.med.nutrition by default. 🙂

Quoted message said:

Subject: Re: Microwaving Zaps Nutrients
From: John 'the Man' [email hidden]
Date: 10/22/2003 4:26 AM Pacific Daylight Time
Message-id: <[email hidden]>

Quoted message said:

Cook your broccoli as part of a complete meal with rice or pasta and
the flavonoids will be re-absorbed by your food.

while I agree with the above....I would hesitate to call "a complete meal with
rice and pasta" etc

I assume John is referring to getting proteins here...and in order to be called
"complete"...a better choice would be rice and beans...together they provide
all essential amino acids....the broccoli will add vitamins

rice and pasta pretty much only supply a source of carbs...not a bad thing in
itself...but not a source of high quality protein without the beans..

just my h.o.

hawki

In article <[email hidden]>,

Jay qpr@*spamfree*xtra.co.nz said:

Dudes,
Speaking as someone without a degree in any science.
I often nuke my brocolli in a couple of tablespoons of water for 2 mins.
When doing so, I'm often of the belief that I'm eating something not only
tasty but very healthy.
Rewinding to the beginning of the thread:
Am I fooling myself?

Probably not. It sounded to me as though the "microwaving destroys
all the nutrients" hoo-hah didn't really apply to cooking it the
way you are.

-- David Wright :: alphabeta at prodigy.net
These are my opinions only, but they're almost always correct.
"If I have not seen as far as others, it is because giants
were standing on my shoulders." (Hal Abelson, MIT)

On Tue, 21 Oct 2003 09:28:36 -0700, [email hidden] posted:

Quoted message said:

Moosh! said:

On 18 Oct 2003 19:17:44 GMT, [email hidden] posted:

Quoted message said:

I was addressing the abstract to the question someone raised about
leaching into water for any cooking method and if in the original article
all were so cooked. Microwaving causes the water molecules to vibrate
causing friction and heat which tends to cook a food from the insede out
at the cellular level; sometimes causing the cells to burst.

Ain't no friction.

Cells burst when intracellular water vapour pressure exceeds the
strength of the cell membrane. Don't matter where this heat comes
from.

If heated by boiling water or steam, without increasing the pressure,
it is unlikely that the temperature inside the cell will get to
boiling, resulting in few burst cells. Microwaving could continue
delivering heat well above the temperature of open boiling water, and
might easily result in ruptured cells. In this way, it may matter
where the heat comes from.

Tom

Nope. If the cells in the plants you are cooking don't reach boiling,
they won't burst and the vege won't be cooked. Try eating an uncooked
potato. Microwaving won't raise the temperature above boiling
significantly until there is no water left. Simple physics.

Moosh! said:

On Tue, 21 Oct 2003 09:28:36 -0700, [email hidden] posted:

Quoted message said:

Moosh! said:

On 18 Oct 2003 19:17:44 GMT, [email hidden] posted:

>
>I was addressing the abstract to the question someone raised about
>leaching into water for any cooking method and if in the original article
>all were so cooked. Microwaving causes the water molecules to vibrate
>causing friction and heat which tends to cook a food from the insede out
>at the cellular level; sometimes causing the cells to burst.

Ain't no friction.

Cells burst when intracellular water vapour pressure exceeds the
strength of the cell membrane. Don't matter where this heat comes
from.

If heated by boiling water or steam, without increasing the pressure,
it is unlikely that the temperature inside the cell will get to
boiling, resulting in few burst cells. Microwaving could continue
delivering heat well above the temperature of open boiling water, and
might easily result in ruptured cells. In this way, it may matter
where the heat comes from.

Tom

Nope. If the cells in the plants you are cooking don't reach boiling,
they won't burst and the vege won't be cooked.

The pan water is reasonably pure and will boil at the usual
temperature. The liquid in the cells has dissolved materials, and will
have a higher boiling point. Thus, if heated by boiling water or
steam, without increasing the pressure, it is unlikely that the
temperature inside the cell will get to boiling, resulting in few
burst cells.

Quoted message said:

Microwaving won't raise the temperature above boiling significantly
until there is no water left.

Microwaving can raise the temperature above the temperature of open
boiling water, and thus cause the cell contents, with a higher boiling
point, to boil and thus rupture more cells than would open boiling
water temperatures.

If we consider a few more factors, the higher temperatures of
microwaving may also change the permeability and/or composition of
the cell walls, thus allowing transport of material. The higher
temperatures may cause additional chemical changes that would not
occur at the temperature of boiling water.

Thus, there are several possible reasons why it may matter where the
heat comes from.

Tom