any time you heat any sort of compound, you give it energy to react.
The thing about microwaves, is that the frequency (2.4 gigaHz) is the resonant frequency for water, and because of this specificity, things with a smaller magnetic field or with a very different resonant frequency will not generate as much heat in a microwave.
This is great because of it’s specificity in heating, a lot of compounds do not absorb microwave radiation, although i should say, many vitamins are based off of some flavin ring or some aromatic ring structure which is not transparent to microwaves. However, i would say whether you are using a burner or using a microwave, it wouldn’t make much of a difference. In fact, i’m willing to bet a burner is more harmful simply because you are supplying direct heat to an area with intensity that is >>>>>> the compounds decompositions points. Whereas with a microwave, as long as liquid water is present in that food, the hottest that thing can get is 100 degrees C.
i am in favor of microwaves. There is all this paranoia out there about radiation and carcinogens, but the cancer is due more to the psychomania than the oxidizing compounds generated.
The voice of reason.
Heating is the cause of nutritional breakdown. Not microwave ovens. You don’t have to heat everything to it’s melting point. You can simply thaw it out to where it can be chewed.[/quote]
Never thought about that, thanks guys.