Sunday, March 25, 2012


In our fast-paced society, we want everything done quicker. This, of course, has carried over into our food and cooking. I have been leery of  the microwave for a few years now and have tried to cut back my usage. After reading this article I don't care if I never use it again! Yuck! I have always known of the radiation issues, but there is so much more! Here's the skinny, but I encourage you to read the full article.

"Ten Reasons to Throw out your Microwave Oven
From the conclusions of the Swiss, Russian and German scientific clinical studies, we can no longer ignore the microwave oven sitting in our kitchens. Based on this research, we will conclude this article with the following:
  1. Continually eating food processed from a microwave oven causes long term - permanent - brain damage by "shorting out" electrical impulses in the brain [de-polarizing or de-magnetizing the brain tissue].
  2. The human body cannot metabolize [break down] the unknown by-products created in microwaved food.
  3. Male and female hormone production is shut down and/or altered by continually eating microwaved foods.
  4. The effects of microwaved food by-products are residual [long term, permanent] within the human body.
  5. Minerals, vitamins, and nutrients of all microwaved food is reduced or altered so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down.
  6. The minerals in vegetables are altered into cancerous free radicals when cooked in microwave ovens.
  7. Microwaved foods cause stomach and intestinal cancerous growths [tumors]. This may explain the rapidly increased rate of colon cancer in America.
  8. The prolonged eating of microwaved foods causes cancerous cells to increase in human blood.
  9. Continual ingestion of microwaved food causes immune system deficiencies through lymph gland and blood serum alterations.
  10. Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence."
Scared yet? And how often are we using the microwave? Most likely multiple times per day. And even if some of these claims are false, what is the chance that they all are? To be safe, I'm done with it. The last holdout for me was bacon, since I could never seem to get it quite right in the pan and always did it in the microwave.

I have found that broiling it on a cooling rack at 350 for a few minutes, then flipping the bacon and increasing the temp to 375 gets it done without much more time and just as good of crunchiness. Swab off the grease with a paper towel and you are good to go!

Update: I have recently switch from cooking the bacon on the cooling rack to having it on aluminum foil right on the pan. Sometimes the rack was tricky to clean and the bacon comes out just as nicely! Just broil at 375 or 400 and flip every 5 minutes until done to you crunchiness. I have found when the bacon is close, if I turn off the oven and let it finish it does best.

Of course don't get me started on conventional bacon, that has enough issues (nitrates or nitrites anyone?). We eat Applegate Farms bacon and can get it reasonably priced at BJ's.

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