Re: Microwaving Zaps Nutrients

On Tue, 21 Oct 2003 09:28:36 -0700, [EMAIL PROTECTED] posted:

>On Tue, 21 Oct 2003 11:18:38 GMT, Moosh! <[EMAIL PROTECTED]> wrote:
>
>>On 18 Oct 2003 19:17:44 GMT, [EMAIL PROTECTED] posted:
>>
>>>
>>>I was addressing the abstract to the question someone raised about 
>>>leaching into water for any cooking method and if in the original article 
>>>all were so cooked.  Microwaving causes the water molecules to vibrate 
>>>causing friction and heat which tends to cook a food from the insede out 
>>>at the cellular level; sometimes causing the cells to burst. 
>>
>>Ain't no friction.
>>
>>Cells burst when intracellular water vapour pressure exceeds the
>>strength of the cell membrane. Don't matter where this heat comes
>>from.
>
>If heated by boiling water or steam, without increasing the pressure,
>it is unlikely that the temperature inside the cell will get to
>boiling, resulting in few burst cells. Microwaving could continue
>delivering heat well above the temperature of open boiling water, and
>might easily result in ruptured cells. In this way, it may matter
>where the heat comes from.
>
>Tom


Nope. If the cells in the plants you are cooking don't reach boiling,
they won't burst and the vege won't be cooked. Try eating an uncooked
potato. Microwaving won't raise the temperature above boiling
significantly until there is no water left. Simple physics.