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OKAY, RIDDLE ME THIS, BATMAN...

Posted by on Jan. 21, 2009 at 11:26 AM
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I TAKE THE TIME TO STEAM, PUREE, AND FREEZE MY DD'S VEGGIES.

WHEN IT'S TIME TO EAT THEM, I TAKE A FEW CUBES OUT OF THE FREEZER, AND PUT THEM IN A BOWL IN THE FRIDGE. (WHO DOESN'T, LOL! IT'S THE NATURAL PROGRESSION)

ANYWAY, WHEN I SIT DOWN TO FEED HER, I ADD HOT WATER AND A LITTLE CEREAL TO WARM IT UP A LITTLE.

MY QUESTION IS, IF I NUKE IT TO FEED HER, AM I KILLING THE NUTRIENTS I WAS TRYING TO SAVE BY STEAMING? I HATE THE IDEA OF RUINING ALL THE HARD WORK I JUST DID.

ANY INPUT?

 

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by on Jan. 21, 2009 at 11:26 AM
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Replies (1-10):
Owl_Feather
by on Jan. 21, 2009 at 11:31 AM

yes i believe so, but not too much if only nuked for like 10-15 seconds? lots of fruits lose nutrients just by being cut open and mashed, so either way it won't be pure unless eaten raw

MaMa-niCOOL
by on Jan. 21, 2009 at 1:02 PM

I don't know completely, But IMO losing just a little is better than feeding jar baby food :) Think about how much nutrients are lost in jarring and sitting for ages!! I just asked how to warm it up. Thanks I will prob put it in the fridge in the am and add some warm formula to heat it up! Do you make it a little thicker before freezing because you know you are going to add liquid?

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AM-BRAT
by on Jan. 21, 2009 at 10:18 PM

HMMM. I ACTUALLY MAKE IT THE CONISISTENCY I WANT IT WHEN I MAKE IT. I'LL HAVE TO THINK ABOUT THAT NEXT TIME. THAT'S WHY I HAVE TO ADD CEREAL, TO MAKE UP FOR THE EXTRA WATER I'M PUTTING IN. THANKS!

Quoting MaMa-niCOOL:

I don't know completely, But IMO losing just a little is better than feeding jar baby food :) Think about how much nutrients are lost in jarring and sitting for ages!! I just asked how to warm it up. Thanks I will prob put it in the fridge in the am and add some warm formula to heat it up! Do you make it a little thicker before freezing because you know you are going to add liquid?


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mbi2008
by on Jan. 21, 2009 at 11:16 PM

Some Useful Information:

Whether or not you choose to use the microwave to warm your baby's meals is for you to decide.

Many parents love the convenience of the microwave - hungry babies aren't known for their patience and using a microwave certainly cuts down on the waiting time.

But some families do not like to use microwave ovens at all and believe that cooking or heating any foods in them can have negative health implications.

As we said, it's for you to decide.

We feel - along with many leading baby care sites - that heating baby food in the microwave is safe... BUT ONLY IF THE FOLLOWING SAFETY PRECAUTIONS ARE OBSERVED.

  • Make sure that the food container is safe to use in the microwave. Microwave-safe containers should be marked as such. Heating baby food in other types of plastic storage containers, like take-out containers or margarine tubs, can cause potentially harmful chemicals to leach into the food. Even microwave-safe plastic wrap should not be in direct contact with your baby's food as it heats.
  • Baby food should be covered when you heat it in the microwave. Use either a lid or plastic wrap suitable for use in the microwave (but please note the warning above). Keeping the food covered is important because it holds in any moisture produced and helps the food to heat evenly and safely.
  • For your baby's food to heat evenly, it needs to be rotated. Most microwaves contain a turntable to do this for you - if yours doesn't, then you will need to stop the microwave several times and turn the food manually. You should also stir the food a few times throughout the warming process. This is because food warmed in a microwave tends to have hot AND cold spots - and the cold spots may contain bacteria.
  • Always remove aluminium foil from food bound for the microwave - NEVER place foil inside the microwave. Similarly, some plastic bags (like storage or grocery bags) are unsuitable for microwave use.
  • Food should be heated until it is steaming hot. Allow it to stand and then check its temperature using a food thermometer - it should be at least 165 deg F. The FDA have a very useful heat chart that gives you specific temperatures for a variety of foods.
  • After heating baby food in the microwave, stir it thoroughly to disperse any hot spots. Allow it to cool to an ideal serving temperature.
  • If you use your microwave to thaw foods that you plan to cook for your baby, then you need to cook these foods immediately. Foods thawed in the microwave sometimes start to cook - setting the food aside to fully cook later on may encourage the growth of bacteria.

Taken from: www.homemade-baby-food-recipes.com

tennisgal
by on Jan. 21, 2009 at 11:19 PM

Possibly...that's what I worried about. However, I heated a measuring cup full of water in the microwave until it was really hot, then I put the bowl of ice cube foods over the measuring cup with a napkin or lid covering the bowl, the hot water melted the cubes while I set the table or something.

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AM-BRAT
by on Jan. 22, 2009 at 10:32 AM

THAT'S A GOOD ONE, THANK YOU!

Quoting tennisgal:

Possibly...that's what I worried about. However, I heated a measuring cup full of water in the microwave until it was really hot, then I put the bowl of ice cube foods over the measuring cup with a napkin or lid covering the bowl, the hot water melted the cubes while I set the table or something.


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mummerums
by on Jan. 22, 2009 at 7:33 PM

sorry...yes...many people don't realize this but there's a great oven known as a convection oven... it works just the same as a microwave(costwise and sizewise) but doesn't nuke food.  It uses a stainless compartment to bounce heat around using the food's natural water to steam and thus heat.  It's not at all different from the heat from microwaves...in other words it comes out hot!!!  And actually, ( I miss mine, I got it from Target) it's bigger than a microwave. 

aarkat
by on Jan. 26, 2009 at 6:37 PM

Microwaved Food

REPRINTED FROM BEYOND HEALTH® News

 


Microwaved Food

by Raymond Francis

More than 90% of homes in the US have a microwave oven. Builders routinely install these ovens in new homes and hardly a restaurant is without one. They are fast, convenient, economical, and ideally suited to the fast pace of modern lifestyles. There is only one problem with microwave ovens—they are extremely hazardous to your health. It is hard to conceive of any reasonable person who would eat microwaved foods if they understood the hazards. Obviously, very few people truly comprehend these hazards. And no one is rushing to educate them! Let's have a look at some of the problems with this technology:

Microwaves, very short waves of electromagnetic energy, are just part of Mother Nature's energy spectrum. This spectrum includes visible, infrared, and ultraviolet light along with radio waves, x-rays, and so forth. Microwaves are generated by the sun along with visible light and the other invisible parts of the spectrum. However, there is a big difference between what the sun generates and what is generated in a microwave oven. This difference is the result of the alternating current used to generate the oven microwaves.

Here is how microwaves cook food: All electromagnetic waves change from positive to negative with each cycle of the wave. Alternating current simply makes these cycles happen faster. Water molecules have a positive and a negative end. Because of this, when exposed to microwave energy, which is changing from positive to negative, the water molecules rotate. This is similar to making a pin rotate on a surface by using a magnet. Microwaves, generated by the alternating current in an oven, cause the water molecules in the food to rotate billions of times per second. This results in an enormous amount of friction among these molecules, thus causing the food to get hot.

It has been generally assumed that microwaved foods are safe to eat. In fact, the only concern of our regulators has been about the leakage of microwaves from the oven. Surprisingly, regulators have never questioned whether the microwaved foods themselves are safe.

In 1991, an early clue that microwaved food is not safe came to public attention in the form of a lawsuit. The family of one Norma Levitt sued for wrongful death. It seems Norma went to the hospital for hip replacement surgery. The operation was a success, but the patient died. Norma died after being given a blood transfusion where the blood had been warmed in a microwave oven. This was our first big clue to the fact that heating things in a microwave does something fundamental and harmful to the chemistry of what is being heated. If microwaving, only long enough to warm the blood to body temperature, could make the blood toxic enough to kill, then what happens when we microwave food for a longer period at higher temperatures?

A lot more goes on in a microwave oven than just making things hot. The enormous amount of energy going into the food molecules is sufficient to break protein molecules apart and cause them to react in ways that they would not otherwise do. As a result, a lot of strange new molecules are created and this is the problem. The molecular structure of the food is changed, thus producing molecules that the body does not recognize. These strange new molecules are unnatural to the body and can be carcinogenic and toxic. This explains why significant biochemical changes have been measured in those eating microwaved food.

Swiss Experiments

Experiments performed in Switzerland by Dr. Hans Hertel along with Dr. Bernard Blanc of the Swiss Federal Institute of Technology found that microwaving damaged the nutritional quality of food. They also measured pathological changes in the blood of volunteers who ate the microwaved food. Hertel and Blanc's findings are both profound and shocking. These researchers found a decrease in the hemoglobin content of the blood. This means that the blood will carry less oxygen and that the body's tissues may not be getting all the oxygen they need. White cell count and cholesterol both increased. An increase in white cells indicates stress on the body. White cells go up in response to acute infections, toxins, and cell damage. Lymphocytes decreased. Lymphocytes are a particular kind of white cell that is important to antibody production. None of these happenings are good for you. An immune system in crisis and oxygen starved tissues may not be what you had in mind when you put the food in the oven. And as if that wasn't bad enough, they also found that serum from the blood of the volunteers who ate the microwaved food caused an increase in the luminescence of light-emitting bacteria. It appears that energy from the microwaving was stored in the molecular bonds of the food. This caused changes in the energy pattern of the blood, thus stimulating these bacteria to emit light when exposed to the blood serum. This finding raises the question of whether it is even safe to drink microwaved water. There may be residual energy stored in the atomic bonds of the water atoms. What all this is telling us is that microwaved food contains both molecules and energies that are not normal to the food. Introducing abnormal molecules and energies into the body is not conducive to good health. Let's see what other studies tell us this can mean...

Studies in the Soviet Union

A significant amount of research into the hazards of microwaves was performed in the former Soviet Union. These studies were conducted at the Institute of Radio Technology at Kinsk. They led to the discovery of serious health problems associated with exposure to microwaves and the consumption of microwaved food. As a consequence, the Soviet Union outlawed microwave ovens in 1976 and set very strict limits on microwave exposure. The Soviets issued an international warning on both the environmental and biological health hazards of microwave ovens and other microwave devices. Some of the Soviet findings were published in this country by the Atlantis Rising Educational Center in Portland, Oregon.

The Soviets found that microwaving food caused the production of well-known carcinogens, regardless of the type of food. Meats, dairy, grains, fruits, and vegetables all formed known cancer-causing chemicals. In addition, these researchers observed disorders in the digestive systems, malfunctions in the lymphatic systems, and an increase of cancerous cells in the blood of those who ate microwaved foods. They found a statistically high correlation between those who ate microwaved foods and cancer of the stomach and intestines and a gradual breakdown of the function of the digestive system.

The Soviets also found decreases in the nutritional quality of all the foods researched. The nutritional quality of microwaved food decreased by 60 to 90%. These included decreased bioavailability of minerals, B vitamins, vitamins C and E, and lipotropic factors. Even the nutritional value of proteins was decreased.

Hormonal abnormalities were also observed, especially in the production and balancing of male and female hormones. A destabilization in the electrical potential of cell membranes was observed. Maintaining a normal electrical potential in cell membranes is critical to cellular health and to cell-to-cell communication. Continual eating of microwaved food caused permanent brain damage resulting in memory loss, inability to concentrate, emotional upsets, and a decrease in intelligence.

Dr. Lita Lee

Dr. Lita Lee, author of Health Effects of Microwave Radiation—Microwave Ovens, has been a guest on my radio show. She wrote in her book that every microwave oven leaks radiation, and that foods cooked in them develop toxic and carcinogenic by-products. Dr. Lee observed disease patterns among consumers of microwaved foods that included lymphatic disorders, which often lead to the increased probability of certain types of cancers, including increased rates of stomach and intestinal cancers, and higher rates of digestive disorders.

Conclusion

There are three things to remember here. One is that microwaving food creates new chemical compounds that are toxic and even carcinogenic. The second is that the nutritional value of the food is significantly reduced. The third is the silent, but measurable effects in your body when you eat microwaved food. Such foods appear to promote cancer, hormonal imbalances, lymphatic disorders, digestive disorders, blood and immune abnormalities, emotional problems, permanent brain damage and even heart disease.

Given all the above, it is difficult to conceive of anyone who would want to continue to eat microwaved food. To be sure of avoiding all microwaved foods, one has to ask in restaurants if any of the food you are ordering will be heated in a microwave. If so, don't order it. Based on the data I have seen to date, I recommend that you unplug your microwave and never use it again.

Raymond Francis is an M.I.T.-trained scientist, a registered nutrition consultant, author of Never Be Sick Again and Never Be Fat Again, host of the Beyond Health Show, Chairman of the The Project to End Disease and an internationally recognized leader in the field of optimal health maintenance.

 



mummerums
by on Jan. 27, 2009 at 3:43 PM

while I did not read it all I agree for the most part, which is where I was going w/ the mention of a convection oven rather than a microwave oven.  Because of my current circumstances I no longer have my convection oven and everytime I'm "forced" to use the microwave here, which is grossly outdated...I cringe... however, I'm sure the same energy field it takes to apply love-radiations to a plant to make it blossom and grow can also be applied to my food to make it palatable and health/life-giving...at least until I get myself in the place I want to be... so think seriously healthy thoughts to cancel anything unhealthy and pray for the best...

thx to aarkat for the informative article...

Quoting aarkat:

Microwaved Food

REPRINTED FROM BEYOND HEALTH® News

 


Microwaved Food

by Raymond Francis

More than 90% of homes in the US have a microwave oven. Builders routinely install these ovens in new homes and hardly a restaurant is without one. They are fast, convenient, economical, and ideally suited to the fast pace of modern lifestyles. There is only one problem with microwave ovens—they are extremely hazardous to your health. It is hard to conceive of any reasonable person who would eat microwaved foods if they understood the hazards. Obviously, very few people truly comprehend these hazards. And no one is rushing to educate them! Let's have a look at some of the problems with this technology:

Microwaves, very short waves of electromagnetic energy, are just part of Mother Nature's energy spectrum. This spectrum includes visible, infrared, and ultraviolet light along with radio waves, x-rays, and so forth. Microwaves are generated by the sun along with visible light and the other invisible parts of the spectrum. However, there is a big difference between what the sun generates and what is generated in a microwave oven. This difference is the result of the alternating current used to generate the oven microwaves.

Here is how microwaves cook food: All electromagnetic waves change from positive to negative with each cycle of the wave. Alternating current simply makes these cycles happen faster. Water molecules have a positive and a negative end. Because of this, when exposed to microwave energy, which is changing from positive to negative, the water molecules rotate. This is similar to making a pin rotate on a surface by using a magnet. Microwaves, generated by the alternating current in an oven, cause the water molecules in the food to rotate billions of times per second. This results in an enormous amount of friction among these molecules, thus causing the food to get hot.

It has been generally assumed that microwaved foods are safe to eat. In fact, the only concern of our regulators has been about the leakage of microwaves from the oven. Surprisingly, regulators have never questioned whether the microwaved foods themselves are safe.

In 1991, an early clue that microwaved food is not safe came to public attention in the form of a lawsuit. The family of one Norma Levitt sued for wrongful death. It seems Norma went to the hospital for hip replacement surgery. The operation was a success, but the patient died. Norma died after being given a blood transfusion where the blood had been warmed in a microwave oven. This was our first big clue to the fact that heating things in a microwave does something fundamental and harmful to the chemistry of what is being heated. If microwaving, only long enough to warm the blood to body temperature, could make the blood toxic enough to kill, then what happens when we microwave food for a longer period at higher temperatures?

A lot more goes on in a microwave oven than just making things hot. The enormous amount of energy going into the food molecules is sufficient to break protein molecules apart and cause them to react in ways that they would not otherwise do. As a result, a lot of strange new molecules are created and this is the problem. The molecular structure of the food is changed, thus producing molecules that the body does not recognize. These strange new molecules are unnatural to the body and can be carcinogenic and toxic. This explains why significant biochemical changes have been measured in those eating microwaved food.

Swiss Experiments

Experiments performed in Switzerland by Dr. Hans Hertel along with Dr. Bernard Blanc of the Swiss Federal Institute of Technology found that microwaving damaged the nutritional quality of food. They also measured pathological changes in the blood of volunteers who ate the microwaved food. Hertel and Blanc's findings are both profound and shocking. These researchers found a decrease in the hemoglobin content of the blood. This means that the blood will carry less oxygen and that the body's tissues may not be getting all the oxygen they need. White cell count and cholesterol both increased. An increase in white cells indicates stress on the body. White cells go up in response to acute infections, toxins, and cell damage. Lymphocytes decreased. Lymphocytes are a particular kind of white cell that is important to antibody production. None of these happenings are good for you. An immune system in crisis and oxygen starved tissues may not be what you had in mind when you put the food in the oven. And as if that wasn't bad enough, they also found that serum from the blood of the volunteers who ate the microwaved food caused an increase in the luminescence of light-emitting bacteria. It appears that energy from the microwaving was stored in the molecular bonds of the food. This caused changes in the energy pattern of the blood, thus stimulating these bacteria to emit light when exposed to the blood serum. This finding raises the question of whether it is even safe to drink microwaved water. There may be residual energy stored in the atomic bonds of the water atoms. What all this is telling us is that microwaved food contains both molecules and energies that are not normal to the food. Introducing abnormal molecules and energies into the body is not conducive to good health. Let's see what other studies tell us this can mean...

Studies in the Soviet Union

A significant amount of research into the hazards of microwaves was performed in the former Soviet Union. These studies were conducted at the Institute of Radio Technology at Kinsk. They led to the discovery of serious health problems associated with exposure to microwaves and the consumption of microwaved food. As a consequence, the Soviet Union outlawed microwave ovens in 1976 and set very strict limits on microwave exposure. The Soviets issued an international warning on both the environmental and biological health hazards of microwave ovens and other microwave devices. Some of the Soviet findings were published in this country by the Atlantis Rising Educational Center in Portland, Oregon.

The Soviets found that microwaving food caused the production of well-known carcinogens, regardless of the type of food. Meats, dairy, grains, fruits, and vegetables all formed known cancer-causing chemicals. In addition, these researchers observed disorders in the digestive systems, malfunctions in the lymphatic systems, and an increase of cancerous cells in the blood of those who ate microwaved foods. They found a statistically high correlation between those who ate microwaved foods and cancer of the stomach and intestines and a gradual breakdown of the function of the digestive system.

The Soviets also found decreases in the nutritional quality of all the foods researched. The nutritional quality of microwaved food decreased by 60 to 90%. These included decreased bioavailability of minerals, B vitamins, vitamins C and E, and lipotropic factors. Even the nutritional value of proteins was decreased.

Hormonal abnormalities were also observed, especially in the production and balancing of male and female hormones. A destabilization in the electrical potential of cell membranes was observed. Maintaining a normal electrical potential in cell membranes is critical to cellular health and to cell-to-cell communication. Continual eating of microwaved food caused permanent brain damage resulting in memory loss, inability to concentrate, emotional upsets, and a decrease in intelligence.

Dr. Lita Lee

Dr. Lita Lee, author of Health Effects of Microwave Radiation—Microwave Ovens, has been a guest on my radio show. She wrote in her book that every microwave oven leaks radiation, and that foods cooked in them develop toxic and carcinogenic by-products. Dr. Lee observed disease patterns among consumers of microwaved foods that included lymphatic disorders, which often lead to the increased probability of certain types of cancers, including increased rates of stomach and intestinal cancers, and higher rates of digestive disorders.

Conclusion

There are three things to remember here. One is that microwaving food creates new chemical compounds that are toxic and even carcinogenic. The second is that the nutritional value of the food is significantly reduced. The third is the silent, but measurable effects in your body when you eat microwaved food. Such foods appear to promote cancer, hormonal imbalances, lymphatic disorders, digestive disorders, blood and immune abnormalities, emotional problems, permanent brain damage and even heart disease.

Given all the above, it is difficult to conceive of anyone who would want to continue to eat microwaved food. To be sure of avoiding all microwaved foods, one has to ask in restaurants if any of the food you are ordering will be heated in a microwave. If so, don't order it. Based on the data I have seen to date, I recommend that you unplug your microwave and never use it again.

Raymond Francis is an M.I.T.-trained scientist, a registered nutrition consultant, author of Never Be Sick Again and Never Be Fat Again, host of the Beyond Health Show, Chairman of the The Project to End Disease and an internationally recognized leader in the field of optimal health maintenance.

 

 



TonyaLea
by Bronze Member on Feb. 3, 2009 at 3:08 PM

I have been wondering this as well.  I also read the artical on microwaving at wholesomebabyfood.com.  I agree with the other lady who said that, at the very least, microwaving homemade baby food is probably still better and more nutritious than store-bought.  I did read that one option is to get those little 1-cup pyrex dishes with the lids, place cubes inside, and float it in hot water to melt/heat.

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