![]() ![]() ![]() All a microwave oven can do is scramble your food. In fact, while infrared waves induce a "shaking" motion, microwaves actually scramble our food, they induce rotation! So no indirect heating is possible, because hard materials resist rotation of their molecules. Their violent bursts of vibration in the longer microwave frequency band can only heat certain molecules, water being one of them. What we believe is heat, a more or less agitated "shaking" of the molecules, is induced in a slow but time-tested way. ![]() This mostly indirect heat, but also the infrared waves of your grill or open wood fire treat the food gently. Traditional sources of cooking heat use waves of infrared frequency to heat food, either directly as in grilling or broiling, or indirectly, where the fire heats a pot and the pot, by direct contact, heats the food. At the very least, you will be eating inferior food. One of the most "overlooked" health hazards may be nuking your food - throwing those tv dinners into the microwave just for a minute - for convenience sake, but watch out - you may be poisoning yourself. Nuking your food - microwaves wreak destruction ![]()
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