REH wrote:
> It seems that micro-waves kill enzymes that are necessary for
> digestion and her digestion was the one thing that showed up on
> the tests. She also had enjoyed cooking her own meals since
> she was a baby, in the micro-wave oven. He explained that food
> was her first medicine and that she had not had the necessary
> enzymes to digest the food so it basically fermented in her stomach
> and the resultant toxins gave her ulcers (no there were no bacterial
> problems) and now her stomach was an irritated mess.
Basically, all enzymes are destroyed above 42 degrees Celsius, no matter
whether in conventional ovens or in microwave ovens. But there are 3 other
differences between microwave and conventional cooking:
- Pathogens like salmonellae, E.coli etc. survive better in microwave ovens
because the heating is quite irregular and usually shorter. [1..3]
- The unusual heating (from inside to outside and depending on local water
content) leads to food being hotter inside than expected, which leads to
internal burns after ingestion. [4]
- Microwave cooking can put toxic plastics components from the package into
the food. [5,6]
All 3 points happen to be decisive in the etiology of stomach ulcers and
irritated digestion. This is researched by medical science, not a secret
of homeopaths. ;-)
Sorry for the off-topic post..
Chris
References:
[1] Salmonella outbreak from microwave cooked food.
Evans MR; Parry SM; Ribeiro CD
Epidemiol Infect, 1995 Oct, 115:2, 227-30
[2] Protective effect of conventional cooking versus use of microwave ovens
in an outbreak of salmonellosis.
Gessner BD; Beller M.
Am J Epidemiol, 1994 May, 139:9, 903-9.
[3] Survival of microbial films in the microwave oven.
Page WJ; Martin WG
Can J Microbiol, 1978 Nov, 24:11, 1431-3
[4] Laryngeal burns secondary to the ingestion of microwave-heated food.
Goldberg RM; Lee S; Line WS Jr.
J Emerg Med, 1990 May-Jun, 8:3, 281-3.
[5] Effect of microwave heating on the migration of dioctyladipate and
acetyltributylcitrate plasticizers from food-grade PVC and PVDC/PVC
films into olive oil and water.
Badeka AB; Kontominas MG
Z Lebensm Unters Forsch, 1996 Apr, 202:4, 313-7
[6] Migration of polyisobutylene from polyethylene/polyisobutylene films
into foods during domestic and microwave oven use.
Castle L; Nichol J; Gilbert J
Food Addit Contam, 1992 Jul-Aug, 9:4, 315-30
