pro si contra folosirii cuptorului cu microunde

cristoiu spune:

uite ce zic astia de la FDA

How Foods Change
All foods change, no matter the method used in preparation. In fact, the FDA states that some foods might have greater retention of their nutrients when cooked in a microwave oven because of rapid heating. Traditional cooking methods require water, which absorb some of the nutrients and require longer cooking times. Taking great care to follow cooking times and instructions, as with traditional cooking, reduces the risk of draining food of its nutrients.

Read more: About the Nutritional Value of Food Cooked in a Microwave Oven | eHow.com http://www.ehow.com/about_5415255_nutritional-food-cooked-microwave-oven.html#ixzz2Ol7pkxs3

in traducere libera
toate alimentele isi schimba structura prin incalzire, indiferent de metoda utilizata. In fapt, FDA afirma ca unele alimente isi pot pastra valori nutritionale mai ridicate, din cauza incalzirii rapide. In metodele traditionale de gatit se foloseste apa, care absoarbe din nutrienti si are nevoie de un timp mai indelungat de gatit. Respectarea indicatiilor de gatit reduce riscul scaderii valorii nutritionale.

Ma enerveaza asa de tare afirmatiile "studiile arata ca ..." fara nici macar o mentiune concreta a unui studiu. Care studii? Facute de cine? Cind? Ajunge sa scrie cineva o prostie pe internet ca sunt altii gata sa o preia si promoveze pe siteurile proprii si sa o dea mai departe ca axioma. Studiile arata ... nici nu ne mai deranjam sa verificam care studii.

nadaflorilor spune:

proteinele din lapte de ex. (si nu numai) sunt surse de agenti cauzatori de cancer

luisa1983 spune:

Nu te mai enerva, fiecare cu sursele lui de informare ! http://www.relfe.com/microwave.html

Este optiunea fiecaruia daca este nociv sau nu cuptorul cu microunde.

Victoria_mami spune:

Tora, eu cand eram in spital cu Victoria, toata mancarea ei era incalzita de catre asistente, in cuptorul cu micro-unde. Si acasa eu tot acolo ii incalzesc mancarea. (Mai rar acasa, ca la mine de obicei ce ramane-arunc, ca nu prea mananca ai mei mancare reincalzita, dar supa mananca Victoria si 2-3-4 zile dintr-o oala si asta vine incalzita la cuptorul cu MU)

capcaunul spune:

Studiile recente ale cui?

capcaunul spune:

Beton sursa! Pana si OTV-ul pare mai credibil ...

melanies spune:

Eu in urma cu vreo 2 ani am mers la un mini curs de nutritie pentru bebelusi prezentat de un medic nutritionist de la spitalul de copii din Ottawa. Si ne-a zis dna doctor ca alimentele cele mai sanatoase sunt cele care au timpii de procesare cei mai mici...adica gatite la microunde!!! Initial am crezut ca glumeste, dar cand a vazut ca toate mamicile din sala facusera ochii cat cepele a mai insistat de cateva ori ca s-a demonstrat (nu stiu de catre cine) ca gatitul la microunde e cel mai sanatos.
Eu il folosesc doar pentru incalzit mancarea. De gatit nu gatesc in el pentru ca nu stiu cum, dar chiar daca as sti, cred ca as avea o retinere sa mananc asa ceva...

luisa1983 spune:

Atunci sustine contrariul printr-o sursa sigura,credibila (ca sistem de referinta nu mai da exemplu de posturi TV, eu una nu sunt fan TV , posibil sa mai fie si altii),pentru cine este interesat.

Eu mi-am spus parerea,nu folosesc si nici n-o s-o fac vreodata pentru simplul motiv ca il consider nociv (sfatul l-am primit de la o persoana pentru care am mare respect, unul din autorii cartii ,,Pedagogia sanatatii. Eseu asupra sanatatii" si da, incredibil pentru ca am avut ocazia si o mare onoare sa-l cunosc personal ,m-a convins de multe lucruri nu numai sa nu mai folosesc cuptorul cu microunde), dealtfel ceea ce consum poate fi incalzit lejer pe plita cu gaze sau in cuptorul electric . Punct!

Elle_seb spune:

Consider naiv sa crezi ca toti de la FDA sunt niste destepti si toti ceilalti sunt niste prosti care sustin contrariul.

Si daca tot se cer documentatii, sunt destui medici care au studiat efectele nocive ale folosirii cuptorului cu microunde:

Scientific evidence and facts
In Comparative Study of Food Prepared Conventionally and in the Microwave Oven, published by Raum & Zelt in 1992, at 3(2): 43, it states

"A basic hypothesis of natural medicine states that the introduction into the human body of molecules and energies, to which it is not accustomed, is much more likely to cause harm than good. Microwaved food contains both molecules and energies not present in food cooked in the way humans have been cooking food since the discovery of fire. Microwave energy from the sun and other stars is direct current based. Artificially produced microwaves, including those in ovens, are produced from alternating current and force a billion or more polarity reversals per second in every food molecule they hit. Production of unnatural molecules is inevitable. Naturally occurring amino acids have been observed to undergo isomeric changes (changes in shape morphing) as well as transformation into toxic forms, under the impact of microwaves produced in ovens. One short-term study found significant and disturbing changes in the blood of individuals consuming microwaved milk and vegetables. Eight volunteers ate various combinations of the same foods cooked different ways. All foods that were processed through the microwave ovens caused changes in the blood of the volunteers. Hemoglobin levels decreased and over all white cell levels and cholesterol levels increased. Lymphocytes decreased. Luminescent (light-emitting) bacteria were employed to detect energetic changes in the blood. Significant increases were found in the luminescence of these bacteria when exposed to blood serum obtained after the consumption of microwaved food."


The Swiss clinical study
Dr. Hans Ulrich Hertel, who is now retired, worked as a food scientist for many years with one of the major Swiss food companies that do business on a global scale. A few years ago, he was fired from his job for questioning certain processing procedures that denatured the food.

In 1991, he and a Lausanne University professor published a research paper indicating that food cooked in microwave ovens could pose a greater risk to health than food cooked by conventional means. An article also appeared in issue 19 of the Journal Franz Weber in which it was stated that the consumption of food cooked in microwave ovens had cancerous effects on the blood. The research paper itself followed the article. On the cover of the magazine there was a picture of the Grim Reaper holding a microwave oven in one of his hands.

Dr. Hertel was the first scientist to conceive and carry out a quality clinical study on the effects microwaved nutrients have on the blood and physiology of the human body. His small but well controlled study showed the degenerative force produced in microwave ovens and the food processed in them. The scientific conclusion showed that microwave cooking changed the nutrients in the food; and, changes took place in the participants' blood that could cause deterioration in the human system. Hertel's scientific study was done along with Dr. Bernard H. Blanc of the Swiss Federal Institute of Technology and the University Institute for Biochemistry.

In intervals of two to five days, the volunteers in the study received one of the following food variants on an empty stomach:

Raw milk;

The same milk conventionally cooked;

Pasteurized milk;

The same raw milks cooked in a microwave oven;

Raw vegetables from an organic farm; (6) the same vegetables cooked conventionally;

The same vegetables frozen and defrosted in a microwave oven; and

The same vegetables cooked in the microwave oven.


Once the volunteers were isolated, blood samples were taken from every volunteer immediately before eating. Then, blood samples were taken at defined intervals after eating from the above milk or vegetable preparations.

Significant changes were discovered in the blood samples from the intervals following the foods cooked in the microwave oven. These changes included a decrease in all hemoglobin and cholesterol values, especially the ratio of HDL (good cholesterol) and LDL (bad cholesterol) values. Lymphocytes (white blood cells) showed a more distinct short-term decrease following the intake of microwaved food than after the intake of all the other variants. Each of these indicators pointed to degeneration. Additionally, there was a highly significant association between the amount of microwave energy in the test foods and the luminous power of luminescent bacteria exposed to serum from test persons who ate that food. This led Dr. Hertel to the conclusion that such technically derived energies may, indeed, be passed along to man inductively via eating microwaved food.

According to Dr. Hertel, "Leukocytosis, which cannot be accounted for by normal daily deviations, is taken very seriously by hemotologists. Leukocytes are often signs of pathogenic effects on the living system, such as poisoning and cell damage. The increase of leukocytes with the microwaved foods were more pronounced than with all the other variants. It appears that these marked increases were caused entirely by ingesting the microwaved substances. This process is based on physical principles and has already been confirmed in the literature. The apparent additional energy exhibited by the luminescent bacteria was merely an extra confirmation. There is extensive scientific literature concerning the hazardous effects of direct microwave radiation on living systems. It is astonishing, therefore, to realize how little effort has been taken to replace this detrimental technique of microwaves with technology more in accordance with nature. Technically produced microwaves are based on the principle of alternating current. Atoms, molecules, and cells hit by this hard electromagnetic radiation are forced to reverse polarity 1-100 billion times a second. There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of milliwatts. Of all the natural substances - which are polar - the oxygen of water molecules reacts most sensitively. This is how microwave cooking heat is generated - friction from this violence in water molecules. Structures of molecules are torn apart, molecules are forcefully deformed, called structural isomerism, and thus become impaired in quality. This is contrary to conventional heating of food where heat transfers convectionally from without to within. Cooking by microwaves begins within the cells and molecules where water is present and where the energy is transformed into frictional heat. In addition to the violent frictional heat effects, called thermic effects, there are also athermic effects which have hardly ever been taken into account. These athermic effects are not presently measurable, but they can also deform the structures of molecules and have qualitative consequences. For example the weakening of cell membranes by microwaves is used in the field of gene altering technology. Because of the force involved, the cells are actually broken, thereby neutralizing the electrical potentials, the very life of the cells, between the outer and inner side of the cell membranes. Impaired cells become easy prey for viruses, fungi and other microorganisms. The natural repair mechanisms are suppressed and cells are forced to adapt to a state of energy emergency - they switch from aerobic to anaerobic respiration. Instead of water and carbon dioxide, the cell poisons hydrogen peroxide and carbon monoxide are produced." The same violent deformations that occur in our bodies, when we are directly exposed to radar or microwaves, also occur in the molecules of foods cooked in a microwave oven. This radiation results in the destruction and deformation of food molecules. Microwaving also creates new compounds, called radiolytic compounds, which are unknown fusions not found in nature. Radiolytic compounds are created by molecular decomposition - decay - as a direct result of radiation. Microwave oven manufacturers insist that microwaved and irradiated foods do not have any significantly higher radiolytic compounds than do broiled, baked or other conventionally cooked foods. The scientific clinical evidence presented here has shown that this is simply a lie. In America, neither universities nor the federal government have conducted any tests concerning the effects on our bodies from eating microwaved foods. Isn't that a bit odd? They're more concerned with studies on what happens if the door on a microwave oven doesn't close properly. Once again, common sense tells us that their attention should be centered on what happens to food cooked inside a microwave oven. Since people ingest this altered food, shouldn't there be concern for how the same decayed molecules will affect our own human biological cell structure? Industry's action to hide the truth.

As soon as Doctors Hertel and Blanc published their results, the authorities reacted. A powerful trade organization, the Swiss Association of Dealers for Electro-apparatuses for Households and Industry, known as FEA, struck swiftly in 1992. They forced the President of the Court of Seftigen, Canton of Bern, to issue a "gag order" against Drs. Hertel and Blanc. In March 1993, Dr. Hertel was convicted for "interfering with commerce" and prohibited from further publishing his results. However, Dr. Hertel stood his ground and fought this decision over the years.

Not long ago, this decision was reversed in a judgment delivered in Strasbourg, Austria, on August 25, 1998. The European Court of Human Rights held that there had been a violation of Hertel's rights in the 1993 decision. The European Court of Human Rights also ruled that the "gag order" issued by the Swiss court in 1992 against Dr. Hertel, prohibiting him from declaring that microwave ovens are dangerous to human health, was contrary to the right to freedom of expression. In addition, Switzerland was ordered to pay Dr. Hertel compensation.

Elle_seb spune:

Si v-am facut si traducerea:

Dovezi stiintifice si fapte
In Studiul comparativ al alimentelor preparate conventional si in cuptorul cu microunde, publicat de Raum & Zelt in 1992, la 3 (2): 43, se afirma

"O ipoteza de baza a medicinei naturale afirma ca introducerea in corpul uman de molecule si energii, la care nu este obisnuit, este mult mai probabil sa aduca prejudicii decat bine. Alimentele preparate la microunde contin atat molecule cat si energii care nu sunt prezente in mancarea preparata de oameni asa cum ei au preparat alimentele de la descoperirea focului. Energia cu microunde de la soare si alte stele este pe baza de curent direct. Microundele produse in mod artificial, inclusiv cele din cuptoare, sunt produse prin curent alternativ si foteaza un miliard de inversari de polaritate sau mai mult pe secunda, in fiecare molecula alimentara pe care o loveste. Productia de molecule nenaturale este inevitabila. S-a observat ca aminoacizii naturali au suferit schimbari izomere (modificari ale formei morfologice), precum si transformarea in forme toxice, sub impactul microundelor produse in cuptoare. Un studiu pe termen scurt a constatat modificari semnificative si tulburatoare in sangele persoanelor consumatoare de lapte si legume trecute prin cuptorul cu microunde. Opt voluntari au mancat diferite combinatii de alimente gatite in moduri diferite. Toate alimentele care au fost procesate in cuptoarele cu microunde au provocat schimbari in sangele voluntarilor. Nivelul hemoglobinei a scazut si toate nivelurile de celule albe si nivelurile de colesterol au crescut Limfocitele au scazut. Au fost folosite bacterii luminescente (care emit lumina) pentru a detecta schimbarile energetice din sange. Cresteri semnificative s-au gasit in luminiscenta acestor bacterii atunci cand au fost expuse la sange obtinut dupa consumul de alimente care au trecut prin cuptorul cu microunde. "

Studiul clinic elvetian
Dr. Hans Ulrich Hertel, care acum este pensionat, a lucrat multi ani ca un om de stiinta in domeniul alimentar cu una dintre cele mai importante companii elvetiene alimentare care face afaceri la scara globala. Cu cativa ani in urma, el a fost concediat pentru ca a pus la indoiala anumite proceduri de prelucrare a produselor alimentare, care au denaturat alimentele.

In 1991, impreuna cu un profesor de la Universitatea Lausanne au publicat o lucrare de cercetare care indica faptul ca produsele alimentare preparate in cuptorul cu microunde ar putea prezenta un risc mai mare pentru sanatate decat produsele alimentare preparate prin mijloace conventionale. Un alt articol a aparut in editia nr. 19 a Jurnalului Franz Weber, in care s-a afirmat ca consumul de alimente gatite in cuptorul cu microunde a avut efecte cancerigene asupra sangelui. Lucrare de cercetare in sine a urmat articolul. Pe coperta revistei era o imagine a lui Grim Reaper care tinea un cuptor cu microunde intr-una din mainile sale.

Dr. Hertel a fost primul om de stiinta care a realizat un studiu clinic de calitate cu privire la efectele nutrientilor din cuptorul cu microunde asupra sangelui si fiziologiei corpului uman. Studiul sau mic, dar bine controlat, a aratat forta degenerativa produsa in cuptoarele cu microunde si in alimentele prelucrate in ele. Concluzia stiintifica a aratat ca gatitul cu microunde a schimbat nutrientii din alimente, si, schimbari au avut loc in sangele participantilor care ar putea provoca deteriorarea sistemului uman. Studiu stiintific a lui Hertel a fost realizat impreuna cu Dr. Bernard Blanc H. de Institutul Federal Elvetian de Tehnologie si Institutul Universitar de Biochimie.
Intr-un interval de 2 – 5 zile, voluntarii din studiu au primit una dintre urmatoarele variante alimentare pe stomacul gol :

1. Lapte crud;

2. Acelasi lapte fiert conventional;

3. Lapte pasteurizat;

4. Acelasi lapte crud gatit intr-un cuptor cu microunde;

5. Legume crude de la o ferma ecologica; (6) aceleasi legume preparate conventional;

6. Aceleasi legume congelate si decongelate intr-un cuptor cu microunde;

7. Aceleasi legume fierte in cuptorul cu microunde.


Dupa ce voluntarii au fost izolati, probele de sange au fost luate de la fiecare voluntar imediat inainte de a manca. Apoi, probe de sange au fost luate la intervale definite dupa consumul preparatelor cu lapte sau vegetale de mai sus.

Schimbari semnificative au fost descoperite in probele de sange din intervalele de timp de dupa consumul de alimente gatite in cuptorul cu microunde. Aceste modificari au inclus o scadere in toate valorile hemoglobinei si colesterolului, in special valorile raportului de HDL (colesterol bun) si LDL (colesterol rau). Limfocitele (celulele albe din sange), au aratat o scadere pe termen scurt mai distincta ca urmare a consumului de alimente la cuptorul cu microunde decat dupa administrarea tuturor celorlaltor variante. Fiecare dintre acesti indicatori au aratat degenerarea. In plus, a existat o asociere extrem de semnificativa intre cantitatea de energie de microunde din alimentele de testare si puterea luminoasa a bacteriilor luminiscente expuse la sangele de testare de la persoanele care au consumat acele alimente. Acest lucru a condus la concluzia Dr-lui Hertel ca astfel de energii derivate tehnic pot, intr-adevar, sa fie transmise la om prin intermediul consumului de alimente la microunde.

Potrivit dr. Hertel, "Leucocitoza, care nu pot fi explicata prin abateri normale zilnice, este luata foarte in serios de catre hemotologisti. Leucocitele sunt adesea semne ale efectelor patogene asupra sistemului viu, cum ar fi otravirea si deteriorarea celulelor. Cresterea numarului de leucocite cu alimentele la microunde a fost mai pronuntata decat cu toate celelalte variante. Se pare ca aceste cresteri marcate au fost cauzate in totalitate de ingerarea de substante preparate la microunde. Acest proces se bazeaza pe principii fizice si a fost deja confirmat in literatura de specialitate. Energia suplimentara aparenta expusa de catre bacteriile luminescente a fost doar o confirmare in plus. Exista literatura vasta stiintifica cu privire la efectele periculoase ale radiatiilor de microunde directe asupra sistemelor vii.. Este uimitor, prin urmare, sa realizezi cat de putin efort a fost depus pentru a inlocui aceasta tehnica daunatoare a microundelor cu tehnologie mai in conformitate cu natura. Microundele produse tehnic se bazeaza pe principiul curentului alternativ.

Atomii, moleculele si celulele afectate de aceasta radiatie electromagnetica puternica sunt fortate sa-si inverseze polaritatea de 1-100 miliarde de ori pe secunda. Nu exista atomi, molecule sau celule in nici un sistem organic, care sa fie capabile sa reziste la o astfel de putere violenta si distructiva pe nici o perioada mai lunga de timp, nici macar in intervalul scazut de energie de miliwati. Dintre toate substantele naturale - care sunt polarizate – oxigenul din moleculele de apa reactioneaza cel mai sensibil. Acest este modul in care caldura este generata de gatitul cu microunde - frecare din aceasta violenta in moleculele de apa. Structurile din molecule sunt sfasiate, moleculele sunt deformate fortat, fenomen numit izomerie si devin astfel, depreciate in calitate.