Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site utcs.uucp Path: utzoo!utcs!flaps From: flaps@utcs.uucp (Alan J Rosenthal) Newsgroups: net.followup Subject: Re: microwave ovens harmful? Message-ID: <892@utcs.uucp> Date: Tue, 1-Oct-85 20:00:23 EDT Article-I.D.: utcs.892 Posted: Tue Oct 1 20:00:23 1985 Date-Received: Tue, 1-Oct-85 20:22:47 EDT References: <1110@wanginst.UUCP> <7300003@uiucdcsp> Reply-To: flaps@utcs.UUCP (Alan J Rosenthal) Organization: University of Toronto - General Purpose UNIX Lines: 14 Summary: In article <7300003@uiucdcsp> ashby@uiucdcsp.CS.UIUC.EDU writes: >... >As for a microwave's treatment of food, it is actually better than >a convection oven: there is much less (if any) nutrient loss with >microwave cooking... Microwave ovens tend to heat things very unevenly because things are cooked for such a short length of time. In a normal oven the heat is distributed within the food by the normal mechanism, but in a microwave oven when cooking something for short periods of time this equalization cannot take place. Therefore there is a tendency for the same piece of food to be both overdone and underdone in bits. (apologies if this is too far off the original topic...)