"Beve" <b...@w...pl> wrote in message news:<9hfdgp$q7b$1@news.tpi.pl>...

> No właśnie mnie wytłumaczyła koleżanka studiująca technologię żywności że
> tam się podobno takie temperatury wytwarzają (zwłaszcza jak się grzeje na
> najwyższych obrotach) że pękają łańcuchy białkowe i wytwarzają się wolne
> rodniki działające rakotwórczo (może coś pochrzaniłem ale na pewno chodziło
> o rakotwórczość). No nic, chyba by coś napisali w Internecie gdyby tak było,
> a nie znalazłem.

Napisali, napisali .... trzeba tylo poszukac :

The following is a summary of the Russian investigations published by
the Atlantis Raising Educational Center in Portland, Oregon.
Carcinogens were formed in virtually all foods tested. No test food
was subjected to more microwaving than necessary to accomplish the
purpose, i.e., cooking, thawing, or heating to insure sanitary
ingestion. Here's a summary of some of the results:

1.
Microwaving prepared meats sufficiently to insure sanitary ingestion
caused formation of d-Nitrosodienthanolamines, a well-known
carcinogen.

2.
Microwaving milk and cereal grains converted some of their amino acids
into carcinogens.

3.
Thawing frozen fruits converted their glucoside and galactoside
containing fractions into carcinogenic substances.

4.
Extremely short exposure of raw, cooked or frozen vegetables converted
their plant alkaloids into carcinogens.

5.
Carcinogenic free radicals were formed in microwaved plants,
especially root vegetables.

Decrease in nutritional value
Russian researchers also reported a marked acceleration of structural
degradation leading to a decreased food value of 60 to 90% in all
foods tested. Among the changes observed were:
Deceased bio-availability of vitamin B complex, vitamin C, vitamin E,
essential minerals and lipotropics factors in all food tested.
Various kinds of damaged to many plant substances, such as alkaloids,
glucosides, galactosides and nitrilosides.
The degradation of nucleo-proteins in meats.

DECREASE IN FOOD VALUE

Microwave exposure caused significant decreases in the nutritive value
of all foods researched. The following are the most important
findings:

1. A decrease in the bioavailability [capability of the body to
utilize the nutriment] of B-complex vitamins, Vitamin C, Vitamin E,
essential minerals and lipotropics in all foods;

2. A loss of 60-90% of the vital energy field content of all tested
foods;

3. A reduction in the metabolic behavior and integration process
capability of alkaloids [organic nitrogen based elements], glucosides
and galactosides, and nitrilosides;

4. A destruction of the nutritive value of nucleoproteins in meats;

5. A marked acceleration of structural disintegration in all foods.

6. A degeneration and destabilization of the external energy activated
potentials of food utilization within the processes of human
metabolism;

7.A degeneration and destabilization of internal cellular membrane
potentials while transferring catabolic [metabolic breakdown]
processes into the blood serum from the digestive process;


Jerzy Zieba