Microwave

Microwave

Microwave Questions

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by 319 · about 13 hours ago

Possible Duplicate: How bad is microwaved food? I was watching tv at a friend's house on an old attenna tv and noticed the picture cut out sporadically when the microwave was turned on. So it got me thinking. What are those microwaves... (more)

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Stephen_4 0 · March 21, 2013 at 4:02 AM

Yep, they're frying your brain and dehydrating you at a cellular level.

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by 379 · about 13 hours ago

My boyfriend and I are taking advantage of the latter half of spring break and leaving tomorrow for a long weekend away. We'll be staying in a hotel room with a mini fridge and microwave. Does anyone have some good, non-dessert recipes for... (more)

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joanna_4 0 · March 08, 2013 at 4:42 AM

you can microwave sweet potatoes and bacon. here's some other... (more)

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by 153 · about 13 hours ago

Hi all, I need some help! Due to work I'll be living in a hotel for the next 2 weeks. No microwave, no fridge. Obviously there are grocery stores near by but I need to plan ahead so I don't spend $$$ eating out. So far I've planned; Hard boiled... (more)

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Janknitz 0 · February 02, 2013 at 7:59 PM

Have you contacted the hotel to see if you can rent a small dorm-sized fridge? Most places have them. Ice is always iffy long term. In my dorm days (back in the cave man days) I did a LOT of cooking in an electric fry pan. You can buy one... (more)

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by 35 · about 13 hours ago

I often cook my Sweet Potato in the microwave. Does cooking in this manner raise the glycemic index because of the high heat? If so, how much?

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miked_2 0 · January 08, 2013 at 8:27 PM

Wow, I don't know where all this woo about the microwave is coming from. Folks, you have to learn your physics and chemistry before you go off the reservation about attacking nutrients and rearranging molecules. Here's the readers digest version... (more)

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by 671 · about 13 hours ago

I'd brought along a bit of kefir today to mix into a salad dressing but it ended up frozen in the fridge. I nuked it in the microwave to get it back into liquid form. Still cold, but I know probiotics don't stand up to heating. If, however, they... (more)

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CD 0 · September 25, 2012 at 4:48 PM

Yes, microwaving can kill bacteria. But it is the heat of the microwave, not the microwave's themselves that kill the bacteria. So most likely, the vast majority of probiotics were not harmed, although some likely were sacrificed, especially... (more)

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by 1495 · about 13 hours ago

Ready to throw out the microwave, which doesn't get much use anyway, and get a toaster oven, which I think I may end up using more. Looking for recommendations. Prefer relatively cheap and small (My available space is 19" long, 12.5" deep and 14"... (more)

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arugula 0 · August 12, 2012 at 1:02 PM

I have a cuisinart toaster oven that also has a convection function. It is one of the most useful kitchen appliances I have. I guess this one's not cheap but I got it as a special promo so I didn't know... (more)

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by 8014 · about 13 hours ago

For the purposes of time management and convenience, I usually cook big batches of food that I'll consume over a few days. (Thank goodness I don't get sick of leftovers!) I don't like to use the microwave, so I find myself eating a lot of my food... (more)

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Matt_11 0 · May 08, 2012 at 2:52 PM

Microwaving is not unsafe, it's simply a very efficient way of heating things. There's no magic chemistry inherent to microwaves. However, microwaved food leaves some things to be desired, mostly texture. Otherwise, it's pretty optimal in terms... (more)

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by 3742 · about 13 hours ago

Along the lines of this recent question, how bad is microwaved food? PMPD makes a similar claim about how it destroys all the nutrients. I don't microwave often but find uses sometimes, like spaghetti squash, yams, and reheating leftovers. My... (more)

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Mscott 0 · March 29, 2012 at 4:21 AM

I've been curious about this issue a bit lately. What I've looked into about microwave cooking is essentially: Does it destroy nutrients and does it create dangerous compounds? Elimination of good stuff: Perfect Health Diet discussed the effects... (more)

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by 35 · about 13 hours ago

I've been eating sweet potatoes for years but have a relatively new problem with them. I usually peel them, cut them into large chunks and pop them in the microwave for 4-7 minutes depending on the size. I stick them in the fridge, bring them to... (more)

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Silverspeed 0 · December 10, 2011 at 7:44 AM

Likely just oxidation from the air - nothing to worry about. You can test this by placing them into water before any brown spots form - as long as they're in the water, no spots should form. I'm assuming from the way you phrased things that the... (more)

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by 24538 · about 13 hours ago

I read that someone did an experiment with giving their plants straight up water, and water that had been microwaved and then cooled. Long story short, he says the plants given the microwave water died. I'm suspect of the source, but if there is... (more)

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Shari_Bambino 0 · July 14, 2011 at 11:11 PM

Insignificant is putting it nicely. Ridiculous is more like it. You should feel just fine microwaving your water. Microwaved water- see what it does to plants (more)

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by 50 · about 13 hours ago

Using steam bags is one of the easiest ways I know to quickly cookie vegetables in a microwave and it's ridiculously convenient for work. The problem is my wife believes these bags are minions of cancer and that the plastic can leach into the... (more)

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Rock_Paper_Shirley 0 · June 14, 2011 at 3:13 PM

I don't cook anything in the microwave in plastic. Everything goes into a ceramic bowl with a ceramic plate used for a lid, or glass. Anytime you heat up plastic, you're releasing chemicals. You may notice that the texture of the bag changes after... (more)

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by 12174 · about 13 hours ago

I've already found a lunchbox system that works very well for packing lunches for my daughter (who doesn't have "warming" capability at her school, so the lunches are cold by default). However, I want to get more consistent about making sure that... (more)

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Faky_McFakerson 0 · May 22, 2011 at 3:56 PM

Have you thought about making a lunchbox/bag to suit your current glassware, or some of the prospective glass-lock types? Might be a bit easier than the reverse- and even if you're bad at sewing/don't have the time, you might be able to get... (more)

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by 12174 · about 13 hours ago

If you do use a microwave (setting aside for the moment the issue of "whether" you should microwave at all, which is addressed in part here), are there practical benefits to microwaving at lower power settings? Or is full power at a short time... (more)

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Oranges13 0 · May 16, 2011 at 4:04 PM

The only reason to cook lower power for a longer time is to maintain texture in your food. It's extremely easy to overcook things in an instant or dry up the moisture to the point that you're eating shoe leather. Eggs are a pretty good example of... (more)

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by 767 · about 13 hours ago

i'm of the opinion that using a microwave destroys the whole point of buying good-quality healthy food, due to the major loss of nutrients. (a double whammy especially when our food is being grown in such nutrient-depleted soils already!) there... (more)

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WyldKard 0 · April 13, 2011 at 7:05 PM

Of the four concerns mentioned, three are questionable factors. Leaching of toxins from plastic and other containers is less a function of the microwave and more a function of the container. If we heat foods in containers made of questionable... (more)

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by 1689 · about 13 hours ago

Organs keep exploding when I microwave them. Some cooked kidneys diced into squares, reheated for not more than 2 minutes, exploded so much as to knock a paper towel off that was covering the bowel and make a large mess. I've had similar... (more)

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SRlaserguy 0 · March 25, 2011 at 3:24 AM

Cut them into pieces and pan fry with grass fed Ghee. Quick and better tasting than the microwaving the hell out of them.

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by 156 · about 13 hours ago

I'm aware that olive oil makes a poor cooking oil due to the creation of toxic PAHs when it is heated. I was wondering if reheating foods in the microwave that had raw olive oil added after cooking will result in the production of PAHs. If I... (more)

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Brandon 0 · December 22, 2010 at 2:32 AM

This paper seems to argue that it's mostly direct contact with flame that causes PAH contamination during cooking. It says that vegetable oils' primary source of contamination is the processing/deodorizing procedure, so cold-pressed olive oil... (more)

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by 24523 · about 13 hours ago

Nothing in particular against microwaves. Their effect on nutrients seems negligible, and the non-ionizing radiation is most likely not an issue. But I don't feel right being all paleo-like then heating up my lunch five days a week in a space age... (more)

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base 0 · November 10, 2010 at 11:13 PM

Use the microwave. Working in an office all day isn't paleo either!

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by 509 · about 14 hours ago

I know I could probably just Google this, but I'll bet one of you paleo-cyclopedias has the answer at the ready: I've had a bag of organic sweet potatoes from Trader Joe's for maybe 10 days, and they're starting to "bud" a bit. Being the lazy,... (more)

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aris 0 · September 03, 2010 at 2:47 AM

Sweet potatoes aren't in the same family as traditional potatoes, and are not nightshades (traditional potatoes are in the family Solanaceae, while sweet potatoes are in the family Convolvulaceae). So their shoots, flowers, and roots are not... (more)

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by 2245 · about 14 hours ago

I've been paleo for 8 months now and love it. Breakfast and evening meal when I can cook things up fresh are easy. But I'm struggling with work lunches. Tinned fish is out of the question for the smell reason - others complain. I often cook up... (more)

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familygrokumentarian 0 · August 30, 2010 at 10:54 PM

This question caught my attention as I am also pondering packable lunch items - for my daughter who starts school next week! Gotta be easy to handle, no fuss/heating required. Some of my ideas so far: Miniquiches - soon I may try gilliebean's... (more)

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by 6082 · about 14 hours ago

I frequently microwave my food since I prefer not to spend more than 30 minutes for food prep and eating, total.

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David_Moss 0 · February 20, 2010 at 8:17 AM

The problem is that different nutrients react in different ways: some do worse with more heat, some with more contact with water, some the length of time is less important than the absolute temperature (or vice versa), cooking with fat might help... (more)

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by 50 · October 22, 2014 at 4:12 AM

I'm pretty much living out of my car right now until next weekend when I move into a new place. I do have a microwave at my job (and a fridge), but I've pretty much been subsiding on fried fish from a local Chinese grocery store and various raw... (more)

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samc 0 · January 26, 2014 at 11:44 PM

Sweet potato, regular white potato, eggs if you can deal with the technique and risk a few failures. BACON is darn simple, just need a plate and lots of paper towels. Sardines, don't microwave just open the can and have them with potatoes and... (more)

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by 11683 · October 22, 2014 at 3:33 AM

I'm no scientist, wondering if anyone has thoughts on this experiment and on the conclusions drawn by the author: http://usahitman.com/microwave-test/

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by 3690 · October 22, 2014 at 3:28 AM

Probably a weird question, but is there any sort of evolutionary basis for eating warm/hot meals? Sometimes when I'm eating, I feel like I enjoy my food less because I'm racing against the clock, to eat it while it's still piping hot. It gets... (more)

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coprophagous 0 · December 30, 2011 at 7:59 AM

i just can say that cooked food has a higher caloric value that raw food, translated that means it is more digestible albeit somewhat less nutritious. that might have had some evolutionary advantages scenarios during hard times when food was... (more)

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by 6229 · October 22, 2014 at 3:27 AM

I'm trying to get a sense of how people use the microwave. I personally reheat food about 2-3 times a day in it but rarely cook food with it. I usually cook using the stovetop, oven, pressure cooker, toaster oven (not for toast anymore LOL), and... (more)

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Silverspeed 0 · December 10, 2011 at 7:31 AM

Several times a day. I do the bulk cook-and-freeze-then-reheat method. Microwaving food has both positives and negatives, just like conventional cooking vs. eating things raw. I haven't found any convincing evidence that microwaving is better or... (more)

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by 24538 · October 22, 2014 at 3:22 AM

I was reading up on the GAPS diet the other day, and I came across the usual line "it is important to not heat broth in the microwave because it kills the nutrients". It is my understanding that nuking veggies can reduce the vitamin load... (more)

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Bread_Eating_Beelzebub 0 · September 23, 2011 at 7:05 PM

There are no studies on broth and a lot of studies on microwaving nutrients were done over a decade ago and microwaves have gotten more sophisticated since then. But even this study from 1994 shows that microwaves have little impact on minerals: (more)

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