Well I'm with you! How about "Waterless Cooking", that was sooooo revolutionary!!! You want to boil your veggies, I hope you're making soup 'cause thats where all you're nutrients went!!!!! Microwave ovens, still cook to perfection - if you use them correctly - you are not going to 'die' because you microwaved!

Please, be sensible!!!!!!!!!!!!!!

> Please keep us informed about the information any of
> you find reguarding this issue. I want to get to the
> truth of this matter.


Here's a little info, hope it helps things. Microwaves cook food by emitting electromagnetic waves (light) that are at or near the resonant frequency of fat and water molecules, causing them to resonate, and therefore heat up.

Ever see that old film about the bridge built in the early 20th century that went bonkers when the wind hit it and shook itself apart? The wind caused it to shake at it's resonant frequncy, the frequency at which it could most readily absorb energy.

The microwave cooks because the electromagnetic energy is at a frequency that, while too low for us to see as visible light, is readily absorbed by the fat and water molecules in the food. When they absorb this energy, they shake thier little booties, and the friction causes them, and the rest of the food around them, to heat up.

The downside is that they heat up first, and the water may boil off and the and cause what was once a moist piece of chicken to become a rubber doorstop. While I doubt this is dangerous, it's not necessarily appetizing. That's why I like to cook things on the grill (natural chunk charcoal). Real men cook with fire ;-)

Excellent explanation. Thank you.

>> Real men cook with fire

Umm...real men cook with very hot COALs.

So... I should tell my DH that using the acetylene torch when the BBQ propane tank is empty is OK? ;\

I'm interested in knowing if the vessel in which the foods were microwaved made a difference in each finding. I mean, you can't cook on a stove element using a plastic pot, and glass is a bit heavy to be carting to and from the workplace's microwave. It would be a shame to lose a remarkably low-power heating appliance.

I hardly use my microwave at all, and then only for making custards, melting butter for popcorn, chocolate for cakes, and reheating leftovers -- not cooking meals. I have found microwaved foods to taste not quite as good as those cooked on the inefficient stovetop or electric oven. Could that loss of nutrients be why?

> Umm...real men cook with very hot COALs.

I stand corrected. But before they burn down to coals, we have been known to do a little Tom Hanks "I... have made fire" dance around the grill (at a safe distance, of course).

> I'm interested in knowing if the vessel in which the
> foods were microwaved made a difference in each
> finding. I mean, you can't cook on a stove element
> using a plastic pot, and glass is a bit heavy to be
> carting to and from the workplace's microwave. It
> would be a shame to lose a remarkably low-power
> heating appliance.
>
Good questions. I wonder if there are any water soluble chemicals in plastic cookware. Some synthetic materials will outgass some nasty stuff for a while after it is made. Are there food grade standards for this type of stuff?

> So... I should tell my DH that using the acetylene
> torch when the BBQ propane tank is empty is OK? ;\

Just be sure to keep waving the torch back and forth under the food so you heat it nice and evenly ;-)

We unplugged our microwave 2 years ago now and after 3 weeks of adjustment, we've never looked back. I feel great that my kids are not eating food that's been zapped, plus food just tastes better when heated up the old fashioned way! We've discovered our vegetable steamer (just a rack in a pot of boiling water) is great for reheating all sorts of things including rice, pasta, fish and veggies. Good luck in breaking the habit too!