Re:USING THE MICROWAVE OVEN Ulcerative Colitis Cure - Vitamin E Enema & Diet

Dear Dr. Mirkin: I read that microwaving broccoli destroyed all of
its antioxidants. Should I stop using my microwave oven?

No. The researchers in this study cooked the broccoli in
2/3 cup of water for 5 minutes at full power (Journal of Science in
Food and Agriculture, November 2003). Antioxidants were
destroyed by the long cooking in water at a high temperature, not
by microwaves. The study authors noted that it’s the length of
time vegetables are exposed to hot water that determines the
amount of water-soluble nutrients lost, whether the cooking is
done in a microwave oven, steamer, pot or pressure cooker.
Unfortunately, newspaper reporters misinterpreted the study and
scared many people away from their microwave ovens.
If you follow the standard instructions for microwaving
vegetables, using just a tablespoon or two of water for a short
time, the effect is similar to steaming and antioxidant loss will be
minimal.

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Subject: Top Ten Reasons to Throw Away your Microwave

http://coorah-services.com/content/view/124/81/

Wednesday, 10 August 2005
From the conclusions of the Swiss, Russian and German scientific
clinical
studies, we can no longer ignore the microwave oven sitting in our
kitchens.
Based on this research, we will conclude this article with the
following:

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
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Research Article
Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking
F Vallejo, FA Tomás-Barberán, C García-Viguera *
Laboratorio de Fitoquimica, Departamento de Ciencia y Tecnología de los Alimentos, CEBAS-CSIC, PO Box 4195, E-30080 Murcia, Spain

Keywords
broccoli (Brassica oleracea L) • flavonoids • hydroxycinnamoyl acid derivatives • domestic cooking • HPLC/MS


Abstract
Total flavonoid and individual hydroxycinnamoyl derivative (sinapic and caffeoyl-quinic acid derivative) contents were evaluated in the edible portions of freshly harvested broccoli (cv Marathon inflorescences) before and after cooking and in the cooking water. High-pressure boiling, low-pressure boiling (conventional), steaming and microwaving were the four domestic cooking processes used in this work. The predominant sinapic acid derivatives were identified as 1,2,2-trisinapoylgentiobiose and 1,2-disinapoyl-2-feruloylgentiobiose. In addition 1,2-diferuloylgentiobiose and 1-sinapoyl-2,2-diferuloylgentiobiose were also identified in broccoli inflorescences. The results showed large differences among the four treatments in their influence on flavonoid and hydroxycinnamoyl derivative contents in broccoli. Clear disadvantages were detected when broccoli was microwaved, namely high losses of flavonoids (97%), sinapic acid derivatives (74%) and caffeoyl-quinic acid derivatives (87%). Conventional boiling led to a significant loss of flavonoids (66%) from fresh raw broccoli, while high-pressure boiling caused considerable leaching (47%) of caffeoyl-quinic acid derivatives into the cooking water. On the other hand, steaming had minimal effects, in terms of loss, on both flavonoid and hydroxycinnamoyl derivative contents. Therefore we can conclude that a greater quantity of phenolic compounds will be provided by consumption of steamed broccoli as compared with broccoli prepared by other cooking processes. Copyright © 2003 Society of Chemical Industry





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