How many of you DON'T use a microwave?

Discussion in 'Fitness & Nutrition' started by HorseDick, Apr 1, 2009.

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  1. HorseDick

    HorseDick Active Member

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    I've heard that microwaves kill protein in meat and certain nutrients in veggies and whatnot. But they're so fucking convenient. Just wanting some input from some of you guys...for awhile I stopped using a microwave but lately I don't really give a shit.

    I've heard both sides to the argument (as with anything), some people say microwaves destroy your food, others say it's better. I can't seem to find any hard evidence anywhere so I'll probably just keep using the microwave, but I just wanted to see if any of you had heard anything or could provide any info. :cool:
     
  2. T-R-T

    T-R-T New Member

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    I don't even have one.
     
  3. bigdamray

    bigdamray New Member

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    I don't know anyone that doesn't use a microwave.
     
  4. Memor

    Memor Active Member

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    i cook everything on my stove/in my oven, but use the micro to reheat things since I cook in bulk. Life without it would be a pain in the ass
     
  5. 4cd-Air

    4cd-Air Rape seemed like the next logical step

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    in before synthetic gets in here and tells us to go eat raw bugs and shit
     
  6. Yail Bloor

    Yail Bloor OT Supporter

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    i don't use a microwave
     
  7. T-R-T

    T-R-T New Member

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    :rofl:
     
  8. Bacchus

    Bacchus Skinny Guy

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    i'll reheat starches with it, but i never cook /reheat meat in it

    not because of health reasons - but because it taste like ass.
     
  9. Helios

    Helios New Member

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    :rofl::rofl:
     
  10. JeremyD

    JeremyD New Member

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    I prepare every one of my meals in advance. It's rare something comes off the stove top and directly into my belly. So pretty much every meal of my life has been touched by a microwave.
     
  11. HorseDick

    HorseDick Active Member

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    I'll microwave chicken, fish etc to reheat it...but not steak since it turns into a rubber boot.
     
  12. CrackityJones

    CrackityJones OT Supporter

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    you don't use a mw for oats?
     
  13. CrackityJones

    CrackityJones OT Supporter

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    :rofl::rofl:
     
  14. Frank Dux

    Frank Dux Guest

    I defrost chicken and re-heat stuff :dunno:
     
  15. Ferrari430

    Ferrari430 New Member

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    Eh I don't precook much food, so a lot of the time I eat it right off of the stove top or out of the toaster.
     
  16. xSteveO

    xSteveO Guest

    [​IMG]

    I didn't think it was that bad :eek3:

    I always microwave my broccoli
     
  17. evolude

    evolude OT Supporter

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    cliffs on flavonoid level?

    [​IMG]
     
  18. xSteveO

    xSteveO Guest

    does anyone actually have some worthwhile studies about meats? I can only find vegetables and they are talking about destroying anti-oxidants, which makes sense because most of them are destroyed by heat
     
  19. xSteveO

    xSteveO Guest

    STEAMING is by far the best way to cook vegetables and microwaving them is the worst, according to a study that compared the nutrients left in broccoli cooked in different ways.
    Cristina Garc'a-Viguera's team at CEBAS-CSIC, one of Spain's scientific research council centres, in Murcia, measured the levels of antioxidants such as flavonoids left in broccoli after steaming, pressure cooking, boiling or microwaving. Antioxidants protect our cells from damage by mopping up highly reactive chemicals called free radicals, reducing the risk of cancer and degenerative diseases. Steaming left antioxidants almost untouched, while microwaving virtually eliminated them, the team found (Journal of the Science of Food and Agriculture, vol 83, p 1511).
    Microwaves probably destroy more antioxidants because they generate higher temperatures, says Garc'a-Viguera. "Internal heating is much more damaging."
    Pressure cooking and boiling have intermediate effects. Neither destroys as great a proportion of the antioxidants as microwaving. But many of the remaining antioxidants leach out into the water during cooking, leaving only 20 to 45 per cent of the levels found in raw broccoli (see Graph).
    In a separate study in the same journal (p 1389), Riitta Puupponen-Pimiä at VTT Biotechnology in Espoo, Finland, found that blanching vegetables before freezing also decreases their nutrient content. It is standard practice for frozen food companies to blanch vegetables before freezing, to inactivate enzymes that would otherwise alter flavour. Her team looked at a range of compounds in over 20 vegetables. Blanching reduced antioxidant levels by up to a third, although the precise effect depended on the vegetable. Freezing also caused small losses.
    But some kind of cooking is better than none. Previous research has shown that while raw food contains more nutrients, our bodies cannot absorb them (New Scientist, 5 June 1999, p 25).
     
  20. evolude

    evolude OT Supporter

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    In the Cutler videos, he microwaves the broccolis all the time iirc.
     
  21. xSteveO

    xSteveO Guest

    I'm willing to bet his cardiovascular health isn't ideal.
     
  22. evolude

    evolude OT Supporter

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    Because of his size or diet? I have no idea too.
     
  23. 4cd-Air

    4cd-Air Rape seemed like the next logical step

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    this thread in no way changes the way I will continue to cook and eat broccoli
     
  24. T-R-T

    T-R-T New Member

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    oats made on the stove taste so much better
     
  25. ccrooks

    ccrooks New Member

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    i just dump hot water in mine, throw a lid on the bowl, and let "cook" for a minute or two
     
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