光看那所谓10大结论是够吓人的，仔细看看才发现文章里并没有真真正正的论据，只是引用两篇非医学科学杂志的文章。google了“the Journal Franz Weber”,就是文中所谓发表了的第二篇文章，发现了一篇很好的驳斥的文章。op也看看吧。
（如果大家懒得看的话，文章的大意就是说微波炉只是众多煮食和加热的方法之一，并没有什么危害，至少比起BBQ和油炸等烹饪方法健康多了）
When I was in Lake Mungo, I was astonished when the ranger showed me the remains of a barbeque that the local Aborigines had enjoyed about 25,000 years ago. When it comes to cooking food, there haven't been any real advances since the cook-up in Lake Mungo, until the microwave oven came in half-a-century ago.
Last time, I talked about how microwave ovens work. The principle is just a different pathway to the same result - apply heat. But thanks to some very poor science, many people wrongly believe that cooking food in your kitchen "nuker" will not only destroy the nutritional goodness in your food, but will also mutate the previously-benign nutrients into cancer-causing chemicals.
Many websites have jumped on the bandwagon, and make even wilder claims about microwaved food such as "causes long-term permanent brain damage by shorting out electrical impulses in the brain" and "minerals, vitamins and nutrient of all microwaved food is reduced or altered so that the human body gets little or no benefit". They use pseudo-scientific gibberish such as "a degeneration and destabilisation of the external energy activated potentials of food utilization within the process of human metabolism".
In the literature that claims that microwaved food is depleted in nutrients and/or is full of carcinogenic chemicals, two studies are continually quoted. The first is from the December 9, 1989 issue of Lancet, while the second is that of Hertel and Blanc in Switzerland.
The Lancet study, Aminoacid Isomerisation and Microwave Exposure, is not a formal peer-reviewed article, but is just a short letter to the editor. The authors microwaved milk, and found that one of the proteins changed shape from L-proline to D-proline. This was a worry because D-proline, in large concentrations, is toxic to the kidney and liver. This letter was followed-up by health authorities around the world. The overall finding was that this was not relevant to home heating of milk, because the scientists had exposed the milk to much great levels of microwaves than are used in the home.
The second study looked at levels of various chemicals and cells in the blood of volunteers who ate microwaved food. The study was published in a certain Franz Weber's magazine, modestly called Journal Franz Weber (Issue 19, January-March 1992), which is definitely not a peer-reviewed journal. If it had been, it might have noticed that there were only eight volunteers - which is such a small number, that it's impossible to get any statistically significant results. Furthermore, none of the blood analysis results fell out of the normal range of variation. Indeed, the volunteers, who all ate macrobiotic food, came to the study with a low-grade anaemia. Regardless of this, the study came to the conclusion that "… microwave ovens are more harmful than the Dachau gas chambers…" and "… it is certain that you will die from cancer …".
But after over half-a-century of using the microwave oven for cooking, we do have some firm scientific results.
We do know that water-soluble vitamins (such as C and the B-group) are susceptible to both heat, and to dissolving in the water. These vitamins are retained in microwaved vegetables as well as if they had been steamed, and much better than if they had been boiled.
We also know that microwaved vitamins that are insoluble in water (such as A and D) are exposed to less heat for a shorter time, and so, survive better than if boiled.
Minerals (such as sodium, potassium, etc) are mostly soluble in water, and so are better off being microwaved. Fats and carbohydrates are basically unaffected by regular heating and microwaving. Proteins suffer less oxidation in a microwave oven than in conventional cooking (lower temperatures, shorter time), and so the quality of protein is higher. Indeed, the lack of browning is proof that the heating is gentler.
But one thing you can be sure of - that delicious slightly burnt crispyness that you get with barbequed meat definitely contains chemicals that can (in studies involving lots of rats) cause cancer. Even so, most of us ignore this scientific finding and eat barbequed meat with no ill effects.
So heat, eat and be merry…
（如果大家懒得看的话，文章的大意就是说微波炉只是众多煮食和加热的方法之一，并没有什么危害，至少比起BBQ和油炸等烹饪方法健康多了）
When I was in Lake Mungo, I was astonished when the ranger showed me the remains of a barbeque that the local Aborigines had enjoyed about 25,000 years ago. When it comes to cooking food, there haven't been any real advances since the cook-up in Lake Mungo, until the microwave oven came in half-a-century ago.
Last time, I talked about how microwave ovens work. The principle is just a different pathway to the same result - apply heat. But thanks to some very poor science, many people wrongly believe that cooking food in your kitchen "nuker" will not only destroy the nutritional goodness in your food, but will also mutate the previously-benign nutrients into cancer-causing chemicals.
Many websites have jumped on the bandwagon, and make even wilder claims about microwaved food such as "causes long-term permanent brain damage by shorting out electrical impulses in the brain" and "minerals, vitamins and nutrient of all microwaved food is reduced or altered so that the human body gets little or no benefit". They use pseudo-scientific gibberish such as "a degeneration and destabilisation of the external energy activated potentials of food utilization within the process of human metabolism".
In the literature that claims that microwaved food is depleted in nutrients and/or is full of carcinogenic chemicals, two studies are continually quoted. The first is from the December 9, 1989 issue of Lancet, while the second is that of Hertel and Blanc in Switzerland.
The Lancet study, Aminoacid Isomerisation and Microwave Exposure, is not a formal peer-reviewed article, but is just a short letter to the editor. The authors microwaved milk, and found that one of the proteins changed shape from L-proline to D-proline. This was a worry because D-proline, in large concentrations, is toxic to the kidney and liver. This letter was followed-up by health authorities around the world. The overall finding was that this was not relevant to home heating of milk, because the scientists had exposed the milk to much great levels of microwaves than are used in the home.
The second study looked at levels of various chemicals and cells in the blood of volunteers who ate microwaved food. The study was published in a certain Franz Weber's magazine, modestly called Journal Franz Weber (Issue 19, January-March 1992), which is definitely not a peer-reviewed journal. If it had been, it might have noticed that there were only eight volunteers - which is such a small number, that it's impossible to get any statistically significant results. Furthermore, none of the blood analysis results fell out of the normal range of variation. Indeed, the volunteers, who all ate macrobiotic food, came to the study with a low-grade anaemia. Regardless of this, the study came to the conclusion that "… microwave ovens are more harmful than the Dachau gas chambers…" and "… it is certain that you will die from cancer …".
But after over half-a-century of using the microwave oven for cooking, we do have some firm scientific results.
We do know that water-soluble vitamins (such as C and the B-group) are susceptible to both heat, and to dissolving in the water. These vitamins are retained in microwaved vegetables as well as if they had been steamed, and much better than if they had been boiled.
We also know that microwaved vitamins that are insoluble in water (such as A and D) are exposed to less heat for a shorter time, and so, survive better than if boiled.
Minerals (such as sodium, potassium, etc) are mostly soluble in water, and so are better off being microwaved. Fats and carbohydrates are basically unaffected by regular heating and microwaving. Proteins suffer less oxidation in a microwave oven than in conventional cooking (lower temperatures, shorter time), and so the quality of protein is higher. Indeed, the lack of browning is proof that the heating is gentler.
But one thing you can be sure of - that delicious slightly burnt crispyness that you get with barbequed meat definitely contains chemicals that can (in studies involving lots of rats) cause cancer. Even so, most of us ignore this scientific finding and eat barbequed meat with no ill effects.
So heat, eat and be merry…
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