What is Hydroxycut? To begin with, Hydroxycut is a fat burner, or thermogenic, for men and women. The ingredients are robusta coffee or green coffee bean, papaya.
These healthy habits may help give your body a calorie-burning boost. ![]() Debunking An Internet Hoax: What Science Really Says About Microwave Ovens, Your Food And Your Health . Online natural health “experts” claim that microwaves will “zap” your food, deplete it of important nutrients and alter its molecular structure in dangerous ways. They also warn that microwave exposure and eating food cooked in microwave ovens will cause harm to your body and even cause cancer! Is there any truth to any of these reports? ![]() ![]() ![]() Written by Tim. Before we get to the list of foods that help burn fat, it’s important to get a basic understanding of how “fat” gets deposited in the first.Why are some people so paranoid about an appliance that has been used safely by millions of people for decades? Should you stop using a microwave oven for reheating leftovers, making frozen dinners or cooking your vegetables, potatoes, meat, oatmeal or other foods? These are important questions because: A) your health is your number one priority and B) the microwave oven, while it may not replace a conventional oven and certainly doesn’t produce better tasting food, is unquestionably one of the greatest time savers and conveniences you can have in your kitchen. You’re not only about to get the answers, this also will be the last article about the microwave controversy you’ll ever have to read because it demolishes the microwave myths with undeniable proof: facts, science and evidence. ![]() What started all the internet scare stories? Rumors are often started and circulated on the internet without anyone ever confirming the source. Did you ever get one of those random emails that said something like, “1. A typical iteration of the story goes like this: “The use of microwave ovens in cooking can alter the structure of nutriments in foods, making it difficult for the organism to make use of them. Hertel discovered that food cooked or thawed in a microwave oven could cause changes in the blood, indicating that a process of illness is developing. SIMILAR CHANGES ARE ALSO FOUND IN THE CASE OF CANCER.”As with most alarmist nutrition nonsense on the net, this one also involves the ubiquitous conspiracy theory. The story continues: “The best studies about the use of microwaves to heat food were purposely kept from consumers. ![]() Hertel was efficiently “gagged” by Swiss microwave oven producers. For over 1. 0 years, Hertel has fought for the right to tell the world what he’d discovered.”Actually the best studies are NOT kept from consumers, they are peer reviewed, replicated and published in scientific journals where we can actually look them up. Alas, we cannot access Hertel’s “research” to judge its validity because it was never published. In fact, by Hertel and his follower’s own accounts, this “study” was just himself, Bernard Blanc (who later recanted) and six of their buddies who locked themselves in a hotel room and conducted a personal and arguably non- scientific and non- controlled experiment. ![]() This is not real research; it was never verified or replicated by other researchers. Yet you see Hertel quoted in almost every “microwaves equal death” article on the Internet, a good tipoff that everything else in the article is suspect as well. Microwave ovens, radiation and the cancer scare. One tactic used by microwave scaremongers is to instill fears about radiation and cancer. Radiation and radioactive are NOT the same thing. Celeste Robb- Nicholson, M. D. They’re a form of non- ionizing radiation and thus cannot ionize tissue. Microwave ovens use low- frequency waves of electrical and magnetic energy to produce heat to cook food. They don’t make food radioactive, nor do they trigger cancer- causing genetic mutations.”A search of the medical literature brings up absolutely nothing linking microwave cooking to cancer. The research says that concern over cancer causing compounds such as heterocyclic amines (HCAs), and polycyclic aromatic hydrocarbons), would be better directed toward educating consumers on the charring and blackening that occurs when grilling or barbecuing muscle meats, rather than cooking the meat in microwave ovens. In fact, cooking in a microwave can actually REDUCE the formation of HCAs. This quote comes from the National Cancer Institute (www. Studies have shown that microwaving meat prior to cooking helps to decrease mutagens by removing the precursors. Meats that were microwaved for 2 minutes prior to cooking had a 9. HCA content.”Microwave radiation leaks. Although microwaves are a form of non- ionizing radiation, you wouldn’t want prolonged exposure to them at high power any more than you’d want to stick your head in the conventional oven on high and leave it there. Could they hurt you then? In the early days of the microwave oven, leaks were more of a concern due to imperfect oven designs. Due to federal standards and improved engineering today, experts agree that this is now a non- issue. According to the FDA, there is little cause for concern about microwaves leaking from the oven unless the door hinges, latch or seals are damaged. Microwave energy rapidly dissipates as you move away from the source. Also, the way microwaves are manufactured, the second the door is open the device shuts down and no radiation leaks out after you’ve opened the door. Do microwave ovens alter the molecular structure of food in unhealthy ways? NO! There’s no evidence that microwave cooking alters the molecular structure of the food in a damaging and unhealthy way. At Mercola dot com, which claims to the #1 natural health website online, the controversial alternative- natural health doctor Joseph Mercola has published alarmist articles that have spread microwave worries all across the internet like wildfire. Mercola claims that microwave ovens are a toxic threat to you and your family. He says that “microwaving distorts and deforms the molecules of whatever food or other substance you subject it to.”Well, no kidding the molecules change; that’s called cooking and the molecular changes caused by cooking a food in a microwave are no different and no more harmful than the heating of a food any other way. Conveniently, Dr. Mercola, who has received numerous warning letters from the FDA for making unsubstantiated claims in marketing, will be glad to sell you his convection oven after you read his article that scares you into throwing out your microwave. Mercola also claims that “your microwave turns your beautiful, organic veggies, for which you’ve paid such a premium in money or labor, into “dead” food that can cause disease.”Wrong again. There’s been no human research ever published to prove that microwaved foods cause disease, just a bunch of conspiracy theories and alarmist rantings. However, a Dutch study in 1. Food Chemistry did conduct a toxicity experiment on rats using human food that found the opposite. The researchers intentionally subjected the food to misuse treatment by reheating in a microwave repeatedly to make sure to concentrate any potentially harmful substances. The tests were exhaustive and no harmful effects were found: “Criteria to assess toxicity included clinical observations, ophthalmoscopy, growth, food and water intake, haematology, clinical chemistry, urinalysis, organ weights, micronucleated erythrocytes in bone marrow, gross examination at autopsy and microscopic examination of a wide range of organs. The results indicate no adverse effects of the diets cooked by microwave compared with those cooked conventionally.”Do microwave ovens zap the nutrition right out of your food? What about the criticisms that nutrients get “zapped” right out of the food when you “nuke” them? They’re factual aren’t they? There’s a sliver of truth to this, but all cooking can destroy nutrients. What the microwave critics don’t tell you is that microwave cooking can actually preserve nutrients better than some other cooking methods like boiling. Minerals hold up particularly very well. At least two studies did raise concern over major flavonoid losses in broccoli and one over vitamin C. One of the studies showed a 9. A 1. 99. 8 study from Japan showed a 3. B- 1. 2 from cooking meats in a microwave. However, it’s not a massive nutrient loss compared to boiled vegetables and since B- 1. Many people don’t care for microwaved meat anyway (the common joke is “tastes like rubber”), but all things considered, studies say that microwaving your veggies is not a bad way to cook them. In fact, some research says microwaving retains more nutrients due to the fast cooking times. A 1. 98. 2 study by Cross and Fung published in Critical Reviews in Food Science and Nutrition concluded: “Overall, the nutritional effects of microwaves on protein, lipid, and minerals appear minimal. A large amount of data is available on the effects of microwaves on vitamins. It is concluded that there are only slight differences between microwave and conventional cooking on vitamin retention in foods. In conclusion, no significant nutritional differences exist between foods prepared by conventional and microwave methods. Any differences reported in the literature are minimal.” Will microwaves destroy your precious protein? Here’s an issue that concerns some of us bodybuilders and fitness minded folks: Does microwave cooking damage or denature protein? There was no damage to the omega- 3 fatty acids. Non uniform heating of food: Caution! Watch out for hot spots! Have you ever noticed how some parts of your microwaved food are cooked thoroughly and others are still luke warm or even cold? It can definitely be annoying, but experts have expressed a serious concern over the potential for burns in adults, children and infants because one portion of the food can be cool or warm and another scalding hot. Microwave technology has improved over the years to help mitigate this “hot spot” problem (including rotating carousels), but non- uniform heating is always somewhat of an issue to be aware of when consuming food cooked with microwave ovens. This problem is easily solved with a little common sense and caution. Just mix or stir your food, and let it stand briefly before eating it. Eat hot food with caution. Bacteria worries.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. Archives
November 2017
Categories |