Thoughts about Microwave Ovens!
I recently wrote about the death of my 15 year old work horse of a Microwave Oven. This short one- liner has churned up a great many personal and on line comments about MW cooking and ovens. The comments have ranged from “they are awful for one” and “I would never own one” to “I don’t think I could live without mine – and they are very inexpensive now.”
Microwave Ovens and Cooking are subjects that I know quite a bit about – I have done a lot of research in this area.
For three years of my life my whole kitchen consisted of a claw foot bathtub, a refrigerator with a MW oven sitting on top. The tub was in the old bathroom and the MW and refrigerator were in the living room with all of our beds.
As the chief chef and food czar of my household of 5, I needed to know how my allergy prone family was going to fair under this kind of cooking regime.
My brother-in-law is a patented expert on MW energy and antennaes. He worked for the Ball Corporation which made among many things, canning jars and food preservations products. They were constantly in search of ways to keep food and help folks stay healthy. This was before WWII studies and the “food” revolution of the 1970s -90s. This is the information I received from my brother – in – law, The Cleveland Illuminating Company, and all my research – filtered through 20 years of cooking and having my kitchen approved for selling my apple products.
All cooking changes the nature of food. For some foods, like carrots, they are more nutritious if they are cooked moderately than in a raw form. Humans like much of their food cooked and cooked food stops the enzyme action and allows foods to be preserved for longer periods of time. This includes drying foods also.
Many vegetables and fruits are perfect foods for the human body when they are eaten raw.
When making soup usually one wants to slow cook the foods, because one wants the nutrients to leach out of the foods and make a new form which blends together.
Most vegetables are overcooked in the United States and have most of the nutrient value leached out and rarely do the folks use the cooking water for soup base or afternoon tea – there are exceptions.
Time and time again it has been discovered that MW cooking keeps the nutrient value higher in the foods that are cooked, particularly when the MW has a temperature probe and low water amounts when steaming.
Where we get into trouble is that The American Food Industry puts together addicting rations of fat, salt, and sugar into their foods – pre cooks them and then sends them out to restaurants and frozen food sections in store, to be cooked again. The Microwave Oven really does a great job of keeping foods high fat, high salt and high sugar.
So the slow cooking movement is often mixed up in the confusion about MW cooking. Slow cooking does not mean you use your MW oven less or just for re-warming your coffee. It means that we process the foods we cook in our own kitchen from fresh food. We do not add specialized additives fat, salt, and sugar.
I put the beans from the garden into the water to clean them, do not dry them, put them into the MW for about 2 minutes a quart and then pop them into freezer containers – cold water, dry the containers and into the freezer.
I actually preserve the beans in a wee bit of apple juice, because I have made that juice from my own trees and have abundance. I add a tiny drop of real Maple Syrup and they are gorgeous. (I also preserve them with onion and garlic for savory tastes and stir fries.)
I boil water on the stove in a kettle and I use filtered water for my tea, because without a shim in the water MW oven water can explode in your face or hand….
MW energy just does not move around 90’ angles. Ask your cell phone guru and antenna expert about the satellite transmissions – if you don’t believe what I believe.
MW cooking reduces the heat in our house during the summer and uses far less energy to cook foods that need cooking. I have accidentally made BRICKS out of foods I have cooked improperly in the MW…it takes some practice; some new thinking.
I think we all need to learn about the Internet and computers we all need to learn about MW cooking and food preparation, because the energy hogging appliances – most American’s use – are really making a deep indent in our carbon foot print and future energy resources.
Instead of picking on the MW as the “badie” I think folks should understand what they are talking about.
I am not an expert, but I would like to know what you believe about MW cooking and if you think it is “bad” or “good” for a body? And Why?
Remember too, I am on my eighth week of eating raw and fresh myself, and I process all our food myself. My family has Celiac Disease and they need other foods like “organic, free range, chicken” to get enough nutrients – they do not thrive on raw.
Also I took my children through food allergy testing when they were young….15 days of no allergen foods and then we tested each food on the list over the next month…..I have yet to meet a Doctor who believes I was able to pull that feat off and get great and true results….I only had a MW during the whole process.
Looking forward to your comments which always add so much information and appreciation to each article and idea. Thank you.