Minutus

Microwave cooking cooks from the inside out. I'm sure you've noticed
how foods are burning hot in the middle while being cold or uncooked
on the surface. By the time you breakdown any cellulose cells,
you've nuked the valuable nutrients inside. "Normal" cooking doesn't
cook this way. Heat normally transfers from a colder to warmer
surface.
Microwaves artifically create heat inside that's forced to flow out.
That's why you have to make holes in foods like potatoes, etc. so
they don't explode during cooking!

Why not succuss your liquid remedies in the microwave for a
supercharged cure? It's just moving the molecules faster than you
can by hand. Surely if Hahnemann was alive he would have discovered
the new LMW scale (LM microWaved). It's ultrafine graduations are
even more gentle than regular LM's with a much wider bandwidth and
infinite graduations:

The hypothetical Seventh Organon guidelines:

LMW1/1/1 - LM1 for 1 sec at power level 1
LMW1/2/1 - LM1 for 2 sec at power level 2
...
LMW2/1/2 - LM2 for 1 sec at power level 2
...
LMW6/5/10 - LM6 for 5 secs at power level 10
...
LMW32/10/10 - LM32 for 10 secs at power level 10
..
LMW32/15/10 - LM32 for 15 secs at power level 10

Each day you prepare the remedy in your microwave-safe dilution
glass. Each administration of the daily remedy is slightly changed
by succussing/microwaving at a 1 second increase. After 14 days, you
go to the next power level. The standard for preparation would be a
GE 1000 watt microwave oven.

Just imagine the future when the homeopathic revolution has occurred
and all microwave ovens will have a quick one-step button for
preparing homeopathic remedies! Pizza, popcorn, reheat, Arnica!

--- In minutus@yahoogroups.com, Irene de Villiers
wrote:
healthy.
cell
better -
Homeopath.)

If so, why is it that when you cook potatoes in a microwave, the middle is
uncooked where as the outside is soft?

Regards

Soroush

healthinfo6 wrote:
I can see you do not use microwaves for cooking:-)))
If you put meat in the microwave to roast, as I often do, you will find
the above statement is a common fallacy.
No because it is a fallacy:-)

Suggest you actually do some microwave cooking, and see for yourself:-)
*Oven* cooking burns the outside before the inside is cooked. Microwave
cooking will also burn some areas if you do not arrange the food in an
appropriate way - but different ones: It will cook corners sticking OUT,
more than the inside. Roast a chunk of meat with corners and you'll see
this clearly.

In fact the microwave cooking action has a maximum penetration of 2 cm
(A bit more than an inch) so a wise microwave cook will cut things small
so that you do not get the outer inch cooked before the inside is done
(which does get cooked - by heat transfer same as a regular oven - but
this is uneven cooking and unless you are doing a roast meat where you
WANT the inside less cooked, then cutting up food to the right size is
sensible.

In other words - use good microwave cooking techniques - as with any
other method.
Actually both "cook" by breaking down the cellulose cell walls - but
this is relevant because cellulose is HARD to digest and we get MORE
nutrients with the walls broken so we can get at the nutrients inside
the walls.

OVER-cooking is something possible to do in any cooking method - but it
is not automatic as you imply, when using microwaves, any more than it
is automatic with a different cooking method.
Have you never seen "burnt offerings" coming out of a regular oven?

No you have it backwards - heat always transfers from warmer to colder
surfaces - till they are in equilibrium.
Also not true. Microwaves penetrate up to 2cm. So the outer 2 cm is
heated and that heated food passes heat to less heated food more then 2
cm deep. Regular Ovens do much the same except the oven ONLY heats the
surface, and not 2cm into the food - so oven baking causes more surface
overheating than microwave cooking. Unless of course you use sensible
technique for the method and cook slowly in a regular oven.
This is also the reason microwave ovens come with various settings
to do fast or slow cooking:-)

You can cook a big potato or a roast in the microwave on HIGH to see
how this works if you like. But potatoes in the microwave work best cut
into 2cm chunks if you are in a hurry and want to use HIGH setting
You just need the right technique for the right method.
You do not need holes if you cook potatoes correctly. You need to cut
them into 2 cm chunks for microwave cooking, and enclose them in
microware bags to retain moisture. Otherwise the outer 2 cm will be too
hot before the inside is done - and the steam will escape any way it can
- and the potato will dry out:-) So you need to know HOW to cook for
each method ))
In an open pot on the stove the potatoes also will break the skin so
steam can escape as the outside cooks faster than the inside there too.
I'll not waste my day .....

Have a good one,
Namaste,
Irene
--
Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom/D.Vet.Hom.
P.O. Box 4703 Spokane WA 99220.
www.angelfire.com/fl/furryboots/clickhere.html (Veterinary Homeopath.)
"Man who say it cannot be done should not interrupt one doing it."

Yeah, I was wondering about that too. Although there obviously is something
that goes on inside that raises the risk of explosion if there's no way for
steam to vent from an item (like an egg with the shell on).

Rosemary

Rosemary C Hyde PhD wrote:

Eggs are a typical example of needing to know the techniques for the
method. Microwaves heat some things faster than others - such as sugar
and metal. Egg yolk has a high iron content - metal - so the yolk cooks
faster than the white.
Hence you need to poke a few holes in the yolk if you plan to cook
till the white is "done" by microwave - OR you can do scrambled egg
which is just great in a microwave.
So to do poached egg in the microwave, you put the eggs into the
special microwave container for poaching, poke holes in the yolk and add
a teaspoon of water to each egg. Two extralarge/jumbo eggs will poach
perfectly this way in a 1000 watt microwave oven in 55 seconds.
(Different sizes need different time.)

Some things are just unsuitable for microwave cooking - for example
liver is too high in metals, and is likely to spark as microwaves bounce
off the metals in liver - and meringue is too high in sugar.
Thick liquids (like custard sauce) need frequent stirring or they heat
unevenly.

Perfect popcorn is great though - using a microwave popcorn popper.
Scrambled egg, porridge and melted cheese on spinach etc - all are great
and minus the tough cleanup of other methods.
Also great is roast and vegetables, in the proper microwave cookware.

It's just a matter of understandiong the method, how it works and how to
use it best. That applies to ANY method of cooking.
I still think microwave ovens should be sold with cooking lessons as I
had when I got my first one in the 80s:-)

Namaste,
Irene
--
Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom/D.Vet.Hom.
P.O. Box 4703 Spokane WA 99220.
www.angelfire.com/fl/furryboots/clickhere.html (Veterinary Homeopath.)
"Man who say it cannot be done should not interrupt one doing it."

Please - unless some one can come up with scientific proof (not theories and
not hear-say) that properly conducted microwave cooking is harmful, can we
close the subject?

Regards

Soroush

Isn't your statement equivalent to the pot calling the kettle black?

Then this Discussion Group should close for lack of any acceptable
scientific evidence that homeopathy is useful and not harmful.

There's a lot more scientific "proof" here supporting microwave
cooking is harmful than exists supporting homeopathy "cures" any
disease.

http://www.newstarget.com/022015.html
--- In minutus@yahoogroups.com, "Finrod" wrote:
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06/10/2007

NOT AT ALL.

Show me a case where a homoeopath has been sued for having done harm.

In exchange I will show you lots of cases where allopaths have been sued!

There are thousands of testimonies from people who have benefited from using
homoeopathy - the Queen of England being just one.

Rgds
Soroush