Microwave cooking and nutrition - Harvard Health.
Microwave Ovens - Like many great science inventions of the past, the microwave oven was stumbled upon during another research project. The man who stumbled upon this great kitchen appliance that we use today, is Dr. Percy Spence, a self-taught engineer who worked for the Raytheon Corporation.In fact, foods cooked in a microwave oven may keep more of their vitamins and minerals because microwave ovens can cook more quickly and without added water. All microwave ovens made after October 1971 are covered by a safety standard enforced by the FDA. The standard limits the amount of microwaves that can leak from an oven.Eating micro-waved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence, which will likely cause one to continue to use their micro-wave oven. The Hidden Hazards of Microwave Cooking. by Anthony Wayne and Lawrence Newell. Is it possible that millions of people are ignorantly sacrificing their health.
The first thing to be intentionally prepared in microwaves was popcorn, and then an egg, that exploded in a tester’s face. In 1946, the company Percy worked at, Raytheon, patented the microwave cooking proccess and in 1947 they built the first commercial microwave oven, the Radarange. It was one meter-eighty high and weighted three hundred kilos.The microwave oven could probably occupy the second place (after the refrigerator), in terms of dependence, in the kitchen. This magical piece of technology has revolutionized the way people, and the food industries cook food. The microwave oven is only a natural evolution of technology; to fit into this fast-paced world. As in every.
Yes and no - Paper has an equilibrium moisture content of 8% and if you dry it with microwave energy down to 1 or 2%, there is a chance that it can catch fire. However, microwaves have been used dry wet paper, such as water-damaged books, however.
