Quote:
Originally Posted by Bri'sgirl  Someone had posted about an experiment where they took two identical plants and microwaved all the water (and let it cool) that one plant received and gave the other plant regular tap water. Supposedly the plant that was fed the microwaved water died within two weeks, even though both plants had otherwise identical conditions.
I never verified that, but it would make sense to me. True or not, I quit using the microwave except to sterilize my kitchen sponges. DH may or may not care, but he has greatly lessened the amount of microwaving he does, especially if it's something for me or the kids.
Poiyt, you are right about it ruining the taste of food. I've found really good ways of reheating foods on the stove or toaster oven that make the food taste "just made" instead of like leftovers.
I did not know about EFM's even when the microwave wasn't on, so we will be unplugging when not in use, from now on.
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I don’t see that experiment as a complete one. In order for it to be complete, it needs to have three plants, not two, that were given: 1. tap water; 2. boiled cooled water; 3. microwaved cooled water. I’m pretty sure that #2 and 3 will have the same poor outcome – death of the plant. So, if this experiment was trying to prove that raw water/food is more nutritious than the cooked one, then they did a good job, but honestly, this fact has been very well known for a long time. That is why raw diet is considered to be the healthiest. But assuming we cook food (and any cooking makes food less nutritious), I wonder if microwaving causes some additional damage to the food (beyond the damage done by conventional methods of cooking).
Just for the record, we do not cook anything in the microwave, but my husband does use it all the time in order to warm food up.
). Plus, as someone mentioned above....microwaved food doesn't exactly taste all that great. If that's what it does to the taste than what is it doing to the food? 
