Microwave Cooking Dangers-Viagra

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Subj: FW: " MICRO MANAGEMENT " - HSI 

Date: 2/9/2003 5:01:05 PM Eastern Standard Time

From: <A HREF= " mailto:sandym@... " >sandym@...</A>

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MICRO MANAGEMENT

Health Sciences Institute e-Alert

January 27, 2003

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Dear Reader,

They're convenient, they're fast, but are microwave ovens

really safe?

This is a frequent question we get on the HSI Forum and

through e-mails, such as this one from a member named

Jasmine, who asks:

" I do quite a bit of microwave cooking, but would like to

know how that affects the food value, especially in

vegetables. Does the excessive heat destroy the vitamin

content or what? Nobody I've asked seems to know and I

haven't been able to find any reference to it in numerous

health magazines and books I've looked through. "

To address the question of how microwaving affects nutrition,

I turned Jasmine's questions over to HSI Panelist Allan

Spreen, M.D.

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According to Dr. Spreen...

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There are very few studies on microwave cooking and food

quality. There's a reason for that, which I'll get to in a

second. What studies exist are all bad news for microwaving -

they universally describe some type of damage. One study

showed breakdown of vitamin B-12 to inactive degradation

products in microwaved foods. The magazine " Health & Healing

Wisdom " reports that Russian research concerning neurological

effects of altered magnetic states of microwaved foods caused

the Russian government to outlaw all food microwave apparatus

in 1976 (I don't know if that ban still exists). Another

study showed depletion of antibodies and breakdown of enzymes

when breast milk is microwaved.

There's also a problem with release of potentially toxic

molecules into the food from packaging designed to help brown

food during microwaving. This includes items such as pizza,

French fries, waffles, popcorn and breaded fish - and these

findings were determined by the FDA!

The most controlled (and scary) research was almost stopped

from anyone knowing about it before being published. Two

Swiss researchers sequestered subjects under close scrutiny

and blood tested them after randomly eating food that was

either microwaved or conventionally cooked. They found all

sorts of potentially nasty stuff: (1) blood hemoglobin levels

decreased significantly after ingesting microwaved foods,

both total levels and the amount contained in each red blood

cell; (2) White blood cell levels tended to increase for no

other reason than foods were microwaved; (3) microwaves

altered protein molecules; (4) LDL cholesterol (the 'bad'

type) increased relative to HDL cholesterol (the 'good'

type).

The problem was, they were immediately sued by the " Swiss

Association of Dealers for Electroapparatuses for Households

and Industry, " and one of the authors was convicted by the

Swiss Federal Court of " interfering with commerce. "   The fine

was the equivalent of $65,000. So, the message is you think

twice before stepping on too many big-money toes.

However you slice it, there appears to be a problem with

those high frequency, alternating current (meaning abnormal

for the human system) electromagnetic waves...but it's sure

an easy way to fix popcorn!

Good Health,

Allan Spreen, M.D.

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Butter vs. " butter flavor "

--------------------------------------------------------------

Unfortunately, even the popcorn question has a cloud above

it.

In an e-Alert I sent you some time ago ( " Could Popcorn Be

Worse For Your Lungs Than Cigarettes? " 11/7/01), I told you

about a disturbing " Wall Street Journal " article I found that

reported on 24 workers at a microwave popcorn plant in

Missouri who were all diagnosed with a rare and deadly lung

disease called bronchiolitis obliterans - usually only seen

in isolated cases. After an investigation by the National

Institute for Occupational Safety and Health (NIOSH), it was

determined that the cause for this bizarre outbreak was the

artificial butter flavoring added to the popcorn.

Further testing revealed that one specific ingredient in the

artificial butter, called Diacetyl, was to blame. This FDA- approved

chemical compound is also found in many wines,

beers, cookies, candies, and cheese-flavored products.

Granted, the average person's intake of Diacetyl probably

doesn't compare with the exposure that you'd get while

working with the compound every day, but ever since I saw

that article I've been popping my pop corn with an air-

popper, then adding a tablespoon of real butter.

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Yes, there's more

--------------------------------------------------------------

In a Members Alert we sent you a few years ago, HSI Panelist

Ann Louise Gittleman, Ph.D., C.N.S., outlined her concerns

about microwave cooking. Her primary objection to using

microwaves is their tendency to heat foods unevenly,

indicating that some of the food is not sufficiently heated

to kill all the bacteria or parasites that might be present.

This uneven heating also creates hot spots in food that may

release synthetic estrogens found in certain plastics. But

even when using only glass (Pyrex) containers, Dr. Gittleman

feels that low levels of radiation escaping from the ovens

may be harmful, and cautions against standing in front of a

microwave unit while it's in use.

So I'm afraid the consensus for microwave ovens is not very

positive. Until we have more definitive studies available, it

would seem that the safest use of microwaves may be as a

cooking aid (for defrosting, heating liquids, etc.) rather

than as a method for primary cooking.

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**************************************************************

....and another thing

Should men take Viagra daily to prevent impotency? As

outlandish as that sounds, that's a marketing angle that

Pfizer may try to launch for their superstar pharmaceutical

Viagra.

In an e-Alert I sent you last week ( " Laugh Lines " 1/22/03), I

told you about a small, brief, and inconclusive study that

one professor of urology cited to support the idea that

Viagra should be used daily, rather than on an " as needed "

basis. His suggestion: cut the pill into quarters and take a

quarter each night. A colleague of the professor's said the

idea was " bordering on the preposterous " - to which I

completely agree.

In response to the e-Alert I received this informative e-mail

from an HSI member named GK who has what you might call

an " insider's " take on the question of Viagra use:

" The quarter of a Viagra tablet is not as crazy as it sounds.

First of all, savvy Viagra users buy the 100mg size, since

the price is the same as the 50mg size. Thus, the pill cutter

is a necessary accessory.

" Secondly, a lot of men are probably taking the recommended

dose of 50mg because they are afraid less would fail them.

However, in some cases, and I speak from experience, 25mg is

all that is necessary. In addition, the smaller dose

eliminates the flushing that is a very unpleasant side effect

of the drug.

" I'm certainly not recommending that anyone take the drug

every day, as the drug company suggests. But I am

recommending that Viagra users experiment with smaller doses.

A 100mg pill split into four, brings the price down to $2.50

per dose. "

Obviously, GK has been there, done that with Viagra. And you

have to applaud his resourcefulness in minimizing the

potential side effects as well as the exorbitant cost.

To Your Good Health,

Health Sciences Institute

**************************************************************

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Sources: 

J. of Agricultural and Food Chemistry, 1998, Vol 46, Iss 1, pp206-210 Health

& Healing Wisdom, Vol. 24, No. 2 Pediatrics, J. Kenner, M.D., April, 1992

Nutrition Action Healthletter, Jan/Feb, 1990 Comparative Study about Food

Prepared Conventionally and in

the Microwave Oven, Raum & Zeit 1992;3(2):43-48.)

Media Bypass Magazine, Jan,1996, p.42

Copyright ©1997-2003 by www.hsibaltimore.com, L.L.C.

The e-Alert may not be posted on commercial sites without written

permission.

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**************************************************************

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