Re: O/T Need help with cooking my squash

[Guest guest]

Melody,

That looks like acorn squash to me. They generally are two colors.

My family loves them. I cut them in half from stem to point. Scoop out the

seeds. Then I put orange juice, cinnamon, and ginger in the 'cup'. Bake it for

20 to 30 minutes (depends on the size) until it is soft. Scoop out the inside

and enjoy.

Or you can stuff them with a mixture of cranberries, walnuts, chopped apple,

bread crumbs, and spices (I really like cinnamon with squash, but Italian spices

or curry work, too).

Rinse the seeds and spread them on a cookie sheet, sprinkle with some tamari

(and garlic powder, if you like the flavor) and toast for about 10 to 15 minutes

of the time you are cooking the squash.

Oh! I like to bake at lower temps than most: 325 to 350. Other places you will

see a hundred degrees higher, but those temps de-nature both the protein and

carbs.

Sent via BlackBerry by AT & T

O/T Need help with cooking my squash

Hi all.

I was given two squash. They are two different colors. I have no idea if I can

cook them now (I would either roast or steam them. I made a video so you can see

these two things for yourself.

Are these ready to be cooked? Or do I wait until they are one color?

here they are, and thanks much

http://www.youtube.com/watch?v=5rQtft3TJTs

melody

[Guest guest]

Hi Melody,

you are right, they are acorn squash (as two other folks posted), and I have not

found the color difference to affect taste or use.

For Thanksgiving, I cut a small sliver off the bottom, so that the squash will

sit upright, and then cut off the top so I have a lid. I bake them and then

stuff them with a nut-herb rice pilaf, heat in the oven, and serve with their

caps on and a side of pumpkin seed pesto.

Quite a nice and festive presentation. I am not doing that this year because

everyone eats and loves the squash, but has no room for anything else.

Another thing I do with acorn squash is to bake or steam it and serve with

nondairy butter, garlic, salt, pepper, and chili sauce..

I also dry the seeds, but a friend taught me to soak them in salt water for a

bit before baking them--it gives them a nice taste.

I like the recipes others posted for the squash.

So many great veggies, so little time

marion

n Rollings, PhD

NJ Licensed Psychologist #4686

www.DrnRollings.com

Until we have the courage to recognize cruelty for what it is--whether its

victim is human or animal--we cannot expect things to be much better in this

world... We cannot have peace among men whose hearts delight in killing any

living creature. By every act that glorifies or even tolerates such moronic

delight in killing we set back the progress of humanity.

Carson

________________________________

From: Melody <eliz7212@...>

Sent: Sun, November 7, 2010 11:02:23 PM

Subject: O/T Need help with cooking my squash

Hi all.

I was given two squash. They are two different colors. I have no idea if I can

cook them now (I would either roast or steam them. I made a video so you can see

these two things for yourself.

Are these ready to be cooked? Or do I wait until they are one color?

here they are, and thanks much

http://www.youtube.com/watch?v=5rQtft3TJTs

melody

[Guest guest]

Melody, they are indeed ready to cook and eat. They are called winter squash

because they have a great keeping ability. They will keep for a long time in a

cool dark place. So you can cook one now and one later. The yellow on the skin

is normal. There is even a variety that is all yellow that is called Golden

Acorn. Go to your favorite search engine and type in Acorn squash recipes. Lots

of thing you can do with them. Remember, they store well, so if you get an

opportunity to get more, take it.

ew

O/T Need help with cooking my squash

Hi all.

I was given two squash. They are two different colors. I have no idea if I can

cook them now (I would either roast or steam them. I made a video so you can see

these two things for yourself.

Are these ready to be cooked? Or do I wait until they are one color?

here they are, and thanks much

http://www.youtube.com/watch?v=5rQtft3TJTs

melody

[Guest guest]

OOOOOHHH!!!

Thanks to you both for explaining squash to me. The only squash I eat is

zucchini and I eat this every night. Last night I made bok choi with sauteed

onions and it was fabulous.

I just hope this acorn squash doesn't raise BS. I am extremely careful and I

don't think a normal portion at dinner time will do anything (now that I am back

on the Lantus).

Doing good so far.

I am trying to incorporate different veggies every night, so I don' just eat

zucchini and brussel sprouts, lol

So I shall be making one of these acorns.

And how lovely that they keep for a long time. Never knew that.

Thanks again my sprout buddies.

Melody

>

>

> Melody, they are indeed ready to cook and eat. They are called winter squash

because they have a great keeping ability. They will keep for a long time in a

cool dark place. So you can cook one now and one later. The yellow on the skin

is normal. There is even a variety that is all yellow that is called Golden

Acorn. Go to your favorite search engine and type in Acorn squash recipes. Lots

of thing you can do with them. Remember, they store well, so if you get an

opportunity to get more, take it.

> ew

>

>

>

>

>

>

> O/T Need help with cooking my squash

>

>

>

>

> Hi all.

>

> I was given two squash. They are two different colors. I have no idea if I can

cook them now (I would either roast or steam them. I made a video so you can see

these two things for yourself.

>

> Are these ready to be cooked? Or do I wait until they are one color?

>

> here they are, and thanks much

>

> http://www.youtube.com/watch?v=5rQtft3TJTs

>

> melody

>

>

>

>

>

>

>

>

[Guest guest]

Hi. n:

I have decided I am going to use my bamboo steamer. Now here is a good question.

How the heck do you cut these things in half. With a cleaver? I mean, I have a

mini saw (that's how I used to cut my gourds) I have arthritis so this takes

time.

Now exactly how long do I cook this (once it's halved and the seeds removed), in

the bamboo steamer?

30 minutes??? more???

Thanks much to anyone who is a check in these matters (and it sounds like all of

you). lol

Melody

>

> Hi Melody,

> you are right, they are acorn squash (as two other folks posted), and I have

not

> found the color difference to affect taste or use.

> For Thanksgiving, I cut a small sliver off the bottom, so that the squash will

> sit upright, and then cut off the top so I have a lid. I bake them and then

> stuff them with a nut-herb rice pilaf, heat in the oven, and serve with their

> caps on and a side of pumpkin seed pesto.

> Quite a nice and festive presentation. I am not doing that this year because

> everyone eats and loves the squash, but has no room for anything else.

> Another thing I do with acorn squash is to bake or steam it and serve with

> nondairy butter, garlic, salt, pepper, and chili sauce..

> I also dry the seeds, but a friend taught me to soak them in salt water for a

> bit before baking them--it gives them a nice taste.

> I like the recipes others posted for the squash.

> So many great veggies, so little time

> marion

>

>

>

> n Rollings, PhD

> NJ Licensed Psychologist #4686

> www.DrnRollings.com

>

> Until we have the courage to recognize cruelty for what it is--whether its

> victim is human or animal--we cannot expect things to be much better in this

> world... We cannot have peace among men whose hearts delight in killing any

> living creature. By every act that glorifies or even tolerates such moronic

> delight in killing we set back the progress of humanity.

>

> Carson

>

>

>

>

>

>

>

>

> ________________________________

> From: Melody <eliz7212@...>

>

> Sent: Sun, November 7, 2010 11:02:23 PM

> Subject: O/T Need help with cooking my squash

>

>

> Hi all.

>

> I was given two squash. They are two different colors. I have no idea if I can

> cook them now (I would either roast or steam them. I made a video so you can

see

> these two things for yourself.

>

> Are these ready to be cooked? Or do I wait until they are one color?

>

> here they are, and thanks much

>

> http://www.youtube.com/watch?v=5rQtft3TJTs

>

> melody

>

>

>

>

>

>

>

>

[Guest guest]

You should check out other winter type squashes at your local market. There is

one called spaghetti squash, that when you cook it the meat comes out in strings

that look just like spaghetti. You can even serve it with marinara sauce and

parmesan cheese, or a garlic cheese sauce.

ew

O/T Need help with cooking my squash

>

>

>

>

> Hi all.

>

> I was given two squash. They are two different colors. I have no idea if I can

cook them now (I would either roast or steam them. I made a video so you can see

these two things for yourself.

>

> Are these ready to be cooked? Or do I wait until they are one color?

>

> here they are, and thanks much

>

> http://www.youtube.com/watch?v=5rQtft3TJTs

>

> melody

>

>

>

>

>

>

>

>

[Guest guest]

Melody,

to cut squash, I use my Chinese Cleaver. I have one for vegetables and another

heavier one for young coconuts, squash, and things of that nature. It is a meat

cleaver but I don't eat meat and found it very useful for the things I

mentioned.

When steaming, I cannot say how long to steam, either in the bamboo steamer or

the microwave--it depends on the squash--some are larger, or thicker and require

more time.

I steam until a fork easily pierces the flesh. I like it very soft.

________________________________

From: Melody <eliz7212@...>

Sent: Mon, November 8, 2010 10:53:10 AM

Subject: Re: O/T Need help with cooking my squash

Hi. n:

I have decided I am going to use my bamboo steamer. Now here is a good question.

How the heck do you cut these things in half. With a cleaver? I mean, I have a

mini saw (that's how I used to cut my gourds) I have arthritis so this takes

time.

Now exactly how long do I cook this (once it's halved and the seeds removed), in

the bamboo steamer?

30 minutes??? more???

Thanks much to anyone who is a check in these matters (and it sounds like all of

you). lol

Melody

>

> Hi Melody,

> you are right, they are acorn squash (as two other folks posted), and I have

>not

>

> found the color difference to affect taste or use.

> For Thanksgiving, I cut a small sliver off the bottom, so that the squash will

> sit upright, and then cut off the top so I have a lid. I bake them and then

> stuff them with a nut-herb rice pilaf, heat in the oven, and serve with their

> caps on and a side of pumpkin seed pesto.

> Quite a nice and festive presentation. I am not doing that this year because

> everyone eats and loves the squash, but has no room for anything else.

> Another thing I do with acorn squash is to bake or steam it and serve with

> nondairy butter, garlic, salt, pepper, and chili sauce..

> I also dry the seeds, but a friend taught me to soak them in salt water for a

> bit before baking them--it gives them a nice taste.

> I like the recipes others posted for the squash.

> So many great veggies, so little time

> marion

>

>

>

> n Rollings, PhD

> NJ Licensed Psychologist #4686

> www.DrnRollings.com

>

> Until we have the courage to recognize cruelty for what it is--whether its

> victim is human or animal--we cannot expect things to be much better in this

> world... We cannot have peace among men whose hearts delight in killing any

> living creature. By every act that glorifies or even tolerates such moronic

> delight in killing we set back the progress of humanity.

>

> Carson

>

>

>

>

>

>

>

>

> ________________________________

> From: Melody <eliz7212@...>

>

> Sent: Sun, November 7, 2010 11:02:23 PM

> Subject: O/T Need help with cooking my squash

>

>

> Hi all.

>

> I was given two squash. They are two different colors. I have no idea if I can

> cook them now (I would either roast or steam them. I made a video so you can

>see

>

> these two things for yourself.

>

> Are these ready to be cooked? Or do I wait until they are one color?

>

> here they are, and thanks much

>

> http://www.youtube.com/watch?v=5rQtft3TJTs

>

> melody

>

>

>

>

>

>

>

>

[Guest guest]

Melody,

I often get in what I call " food ruts " and eat the same things all the time

because I like them and am used to them. I don't know about the Blood Sugar

effects of acorn squash but a quick websearch revealed the following

from http://www.baumancollege.org/forum/index.php?topic=8476.0

Acorn Squash

Winter squash emerged from our food ranking system as an excellent source of

vitamin A (in the form of beta-carotene), a very good source of vitamin C,

potassium, dietary fiber and manganese. In addition, winter squash emerged as a

good source of folate, omega-3 fatty acids, vitamin B1, copper, vitamin B6,

niacin-vitamin B3 and pantothenic acid. How does this amazing array of nutrients

support our health?

One of the most abundant nutrients in winter squash, beta-carotene, has been

shown to have very powerful antioxidant and anti-inflammatory properties.

Beta-carotene is able to prevent the oxidation of cholesterol in the body. Since

oxidized cholesterol is the type that builds up in blood vessel walls and

contributes to the risk of heart attack and stroke, getting extra beta-carotene

in the diet may help to prevent the progression of atherosclerosis.

It may also protect against diabetic heart disease and may be useful for

preventing other complications caused by free radicals often seen in long-term

diabetes. Additionally, intake of foods such as winter squash that are rich in

carotenoids may be beneficial to blood sugar regulation. Research has suggested

that physiological levels, as well as dietary intake, of carotenoids may be

inversely associated with insulin resistance and high blood sugar levels.

Studies have also shown that a good intake of beta-carotene can help to reduce

the risk of colon cancer, possibly by protecting colon cells from the damaging

effects of cancer-causing chemicals. Finally, beta-carotene's anti-inflammatory

effects may help to reduce the severity of conditions like asthma,

osteoarthritis, and rheumatoid arthritis, which all involve inflammation.

[Guest guest]

n:

Good information. Lots of good information. On the acorn squash. Thanks very

much. Today I baked it. Do you know how long it took to bake this thing? 90

minutes. Oh my god, I'll never do that again. I mean, it came out wonderful, but

I think I could cut that time by 50% if I did it in the Bamboo Steamer. I just

did one and cut it in half.

I still have the other one which I will cook another day. Alan LOVED it. I put

Stevia, some cinnamon and some light margarine. Very very tasty.

I should have taken my Flip out when it came out of the oven.

And all that beta carotene!!! I love COLORFUL veggies.

Thanks much

Melody

[Guest guest]

Melody

I am so glad to hear how much you and your husband enjoyed the squash. Now, of

course, I am craving squash lol

Tomorrow am making a potato leek soup in the crockpot-will have a side salad of

mixed sprouts and probably toss some in the soup for crunch.

I really don't like cold weather but squash and soups and stews are definitely

favorites for this time of year

Have you tried spaghetti squash? It is really good too. I have had it with

spaghetti sauce and it isn't bad

n

n Rollings, PhD

NJ Licensed Psychologist #4686

www.DrnRollings.com

908-500-7295

Sent from my IPod Touch

On Nov 8, 2010, at 10:21 PM, " Melody " <eliz7212@...> wrote:

>

>

> n:

>

> Good information. Lots of good information. On the acorn squash. Thanks very

much. Today I baked it. Do you know how long it took to bake this thing? 90

minutes. Oh my god, I'll never do that again. I mean, it came out wonderful, but

I think I could cut that time by 50% if I did it in the Bamboo Steamer. I just

did one and cut it in half.

>

> I still have the other one which I will cook another day. Alan LOVED it. I put

Stevia, some cinnamon and some light margarine. Very very tasty.

>

> I should have taken my Flip out when it came out of the oven.

>

> And all that beta carotene!!! I love COLORFUL veggies.

>

> Thanks much

>

> Melody

>

>

[Guest guest]

When I cook squash I simply put it as is in the microwave and cook it for 20

- 30 minutes. It comes out soft and it can easily be opened and the seeds

scooped out and skin removed. What before would to take me at least a half

hour of hard cutting and scooping and dicing now takes me minutes. Then I

eat it as is, or make a soup.

On Tue, Nov 9, 2010 at 12:16 AM, n Rollings PhD <

drmarionrollings@...> wrote:

>

>

> M elody

> I am so glad to hear how much you and your husband enjoyed the squash. Now,

> of course, I am craving squash lol

> Tomorrow am making a potato leek soup in the crockpot-will have a side

> salad of mixed sprouts and probably toss some in the soup for crunch.

> I really don't like cold weather but squash and soups and stews are

> definitely favorites for this time of year

> Have you tried spaghetti squash? It is really good too. I have had it with

> spaghetti sauce and it isn't bad

> n

>

>

> n Rollings, PhD

> NJ Licensed Psychologist #4686

> www.DrnRollings.com <http://www.drmarionrollings.com/>

> 908-500-7295

>

> Sent from my IPod Touch

>

>

> On Nov 8, 2010, at 10:21 PM, " Melody "

<eliz7212@...<eliz7212%40verizon.net>>

> wrote:

>

> >

> >

> > n:

> >

> > Good information. Lots of good information. On the acorn squash. Thanks

> very much. Today I baked it. Do you know how long it took to bake this

> thing? 90 minutes. Oh my god, I'll never do that again. I mean, it came out

> wonderful, but I think I could cut that time by 50% if I did it in the

> Bamboo Steamer. I just did one and cut it in half.

> >

> > I still have the other one which I will cook another day. Alan LOVED it.

> I put Stevia, some cinnamon and some light margarine. Very very tasty.

> >

> > I should have taken my Flip out when it came out of the oven.

> >

> > And all that beta carotene!!! I love COLORFUL veggies.

> >

> > Thanks much

> >

> > Melody

> >

> >

>

>

[Guest guest]

do you put it in the microwave whole or cut in half? I had thought whole would

cause it to explode like a potato would due to steam within the vegetable.

[Guest guest]

Yeah, I'm dying to know the answer too. And how big is the squash that you are

putting in the microwave.

I would also think it would explode but obviously you have done this and it

didn't explode.

lol

melody

>

> do you put it in the microwave whole or cut in half? I had thought whole would

> cause it to explode like a potato would due to steam within the vegetable.

>

>

>

>

>

[Guest guest]

Hi everybody.

Guess what I just found out on youtube? How to microwave an acorn squash. They

have lots of others too. But here's the easiest one.

Guess what I'm doing later on today?

lol

mel

>

> do you put it in the microwave whole or cut in half? I had thought whole would

> cause it to explode like a potato would due to steam within the vegetable.

>

>

>

>

>

[Guest guest]

microwaving kills all the enzymes... no nutrition left after a microwave!

none at all

On Tue, Nov 9, 2010 at 10:12 AM, n Rollings, PhD <

drmarionrollings@...> wrote:

>

>

> do you put it in the microwave whole or cut in half? I had thought whole

> would

> cause it to explode like a potato would due to steam within the vegetable.

>

>

[Guest guest]

Thanks . I was trying to figure out how to put out a microwave warning.

After five minutes in the microwave, most nutrition is lost and proteins are

changed into something indigestible.

Sent via BlackBerry by AT & T

Re: O/T Need help with cooking my squash

microwaving kills all the enzymes... no nutrition left after a microwave!

none at all

On Tue, Nov 9, 2010 at 10:12 AM, n Rollings, PhD <

drmarionrollings@...> wrote:

>

>

> do you put it in the microwave whole or cut in half? I had thought whole

> would

> cause it to explode like a potato would due to steam within the vegetable.

>

>

[Guest guest]

So does any form of cooking, there is no reason to focus strictly on the

microwave. If you choose not to eat it raw it does not matter what you choose to

cook it in. Nutrition also includes carbs, fats and protein. It's advisable to

always avoid sweeping generalizations, even the one in this sentence.

Lee

On Nov 9, 2010, at 1:59 PM, grainshope@... wrote:

> From: Donovan <donovan.mora@...>

> Sender:

> Date: Tue, 9 Nov 2010 10:43:26

> < >

> Reply-

> Subject: Re: O/T Need help with cooking my squash

>

> microwaving kills all the enzymes... no nutrition left after a microwave!

> none at all

[Guest guest]

Does baking have a similar effect? What about slow cooking in a crock pot?

Any input appreciated.

n Rollings, PhD

NJ Licensed Psychologist #4686

www.DrnRollings.com

908-500-7295

Sent from my IPod Touch

On Nov 9, 2010, at 1:59 PM, grainshope@... wrote:

> Thanks . I was trying to figure out how to put out a microwave warning.

After five minutes in the microwave, most nutrition is lost and proteins are

changed into something indigestible.

> Sent via BlackBerry by AT & T

>

> Re: O/T Need help with cooking my squash

>

> microwaving kills all the enzymes... no nutrition left after a microwave!

> none at all

>

> On Tue, Nov 9, 2010 at 10:12 AM, n Rollings, PhD <

> drmarionrollings@...> wrote:

>

> >

> >

> > do you put it in the microwave whole or cut in half? I had thought whole

> > would

> > cause it to explode like a potato would due to steam within the vegetable.

> >

> >

[Guest guest]

I put it in whole. Sometimes I take a knife and just stick it in and pull

it back out to give it a bit of a vent, but I have also done it without and

never had a problem. Microwaveing not only cooks it to perfection but

it makes the cutting, scooping out the seeds, and removing the good part

from the skin as simple as it could be.

On Tue, Nov 9, 2010 at 1:12 PM, n Rollings, PhD <

drmarionrollings@...> wrote:

>

>

> do you put it in the microwave whole or cut in half? I had thought whole

> would

> cause it to explode like a potato would due to steam within the vegetable.

>

>

>

[Guest guest]

I've put in some very large squash with no problem at all.

And sure, all cooking changes the thing being cooked, but (with all due

respect to those with a different opinion) there is still lots of nutrition

of all kinds . . . tastes good too!

Now, if I ever become a raw foodist I may come to regret that statement.

lol

On Tue, Nov 9, 2010 at 1:21 PM, Melody <eliz7212@...> wrote:

>

>

> Yeah, I'm dying to know the answer too. And how big is the squash that you

> are putting in the microwave.

>

> I would also think it would explode but obviously you have done this and it

> didn't explode.

>

>

> lol

> melody

>

>

> >

> > do you put it in the microwave whole or cut in half? I had thought whole

> would

> > cause it to explode like a potato would due to steam within the

> vegetable.

> >

> >

> >

> >

> >

[Guest guest]

I agree with that, and I do eat quite a lot of raw and living foods. I am having

cooked sweet potato because I don't like it raw. Everyone has to decide for

themselves but certainly the info is helpful.

The amount of raw sprouts I eat with cooked items is pretty large and in Summer

I eat even less cooked foods.

n Rollings, PhD

NJ Licensed Psychologist #4686

www.DrnRollings.com

908-500-7295

Sent from my IPod Touch

On Nov 9, 2010, at 3:55 PM, Sprout Farmer <sproutfarmer@...> wrote:

> I've put in some very large squash with no problem at all.

>

> And sure, all cooking changes the thing being cooked, but (with all due

> respect to those with a different opinion) there is still lots of nutrition

> of all kinds . . . tastes good too!

>

> Now, if I ever become a raw foodist I may come to regret that statement.

> lol

>

> On Tue, Nov 9, 2010 at 1:21 PM, Melody <eliz7212@...> wrote:

>

>>

>>

>> Yeah, I'm dying to know the answer too. And how big is the squash that you

>> are putting in the microwave.

>>

>> I would also think it would explode but obviously you have done this and it

>> didn't explode.

>>

>>

>> lol

>> melody

>>

>>

>>>

>>> do you put it in the microwave whole or cut in half? I had thought whole

>> would

>>> cause it to explode like a potato would due to steam within the

>> vegetable.

>>>

>>>

>>>

>>>

>>>

[Guest guest]

Microwaves kill all the nutrients in food. The scientist who invented the

microwave - originally for weaponry, forbade the use of the microwave in his

own home. That should tell you something.

Just like the Chief Scientist who created aspartame advised against putting

it on the market due to its deadly effects.

Urbara

On Tue, Nov 9, 2010 at 9:21 AM, Melody <eliz7212@...> wrote:

>

>

> Yeah, I'm dying to know the answer too. And how big is the squash that you

> are putting in the microwave.

>

> I would also think it would explode but obviously you have done this and it

> didn't explode.

>

> lol

> melody

>

>

> >

> > do you put it in the microwave whole or cut in half? I had thought whole

> would

> > cause it to explode like a potato would due to steam within the

> vegetable.

> >

> >

> >

> >

> >

[Guest guest]

there are a lot of opinions on this subject on both sides. Here is a chart

I found

Let's look at the hierarchy of food preparation.

1. *RAW* -- The food most alive, most whole, most enzymes for us is RAW.

2. *JUICED* - consumed when still fresh, is next. (Remember pasteurized

juice is dead)

3. *DRIED or DEHYDRATED* (only 2 to 5% of Enzyme Loss) - keep temperature

below 112 degree Fahrenheit. No chemicals like sulfur used.

4. *FROZEN* (5 to 30% Enzyme Loss)

5. *STEAMED* (15 to 60% Enzyme Loss) Keep a little bit crispy

6. *COOKED* (40 to 100% Enzyme Loss)

- when you cook a food and you see all the steam going up that is the life

going out of your food.

7. *MICROWAVED* (60 - 100% Enzyme Loss)

take a look at this sci fi project: http://www.execonn.com/sf/

On Tue, Nov 9, 2010 at 1:27 PM, n Rollings PhD <

drmarionrollings@...> wrote:

>

>

> Does baking have a similar effect? What about slow cooking in a crock pot?

> Any input appreciated.

>

> n Rollings, PhD

> NJ Licensed Psychologist #4686

> www.DrnRollings.com

> 908-500-7295

>

> Sent from my IPod Touch

>

>

> On Nov 9, 2010, at 1:59 PM, grainshope@...

<grainshope%40>wrote:

>

> > Thanks . I was trying to figure out how to put out a microwave

> warning. After five minutes in the microwave, most nutrition is lost and

> proteins are changed into something indigestible.

> > Sent via BlackBerry by AT & T

> >

> > Re: O/T Need help with cooking my squash

> >

> > microwaving kills all the enzymes... no nutrition left after a microwave!

> > none at all

> >

> > On Tue, Nov 9, 2010 at 10:12 AM, n Rollings, PhD <

> > drmarionrollings@... <drmarionrollings%40>> wrote:

> >

> > >

> > >

> > > do you put it in the microwave whole or cut in half? I had thought

> whole

> > > would

> > > cause it to explode like a potato would due to steam within the

> vegetable.

> > >

> > >

[Guest guest]

Don't believe everything you read on the Internet. A very small portion of it if

any is true. What specific nutrients are we talking about here? The

macro-nutrients? If it killed the carbs, fats and proteins, then it would be

perfect for all dieters everywhere.

If that is true about the inventor, more specific information and less

generalization and innuendo is required, instead of assuming you know why.

Lee

On Nov 9, 2010, at 4:08 PM, Urbara wrote:

> Microwaves kill all the nutrients in food. The scientist who invented the

> microwave - originally for weaponry, forbade the use of the microwave in his

> own home. That should tell you something.

[Guest guest]

After my husband and I read an article about microwave safety, we chose to

get rid of our microwave. I do not think it is true that microwaves kill all

nutrients in food. I have eaten a lot of microwaved food and felt nourished

afterwards. I certainly doubt that it could kill macro nutrients like

protein and carbohydrates. But I do think it can have very bad effects on

food and may contribute to diseases like cancer. I think people who are

health conscious needs to research this for themselves, and we can all make

our own decisions. I just decided it is not worth the risk, and I don't

think it takes much longer to cook foods on the stovetop then in the

microwave. The other day I wanted to use a frozen dinner (organic). It would

have taken about 5 minutes in the microwave or about 50 minutes in the oven.

And those are the only choices the box gave. But I thought outside the box.

Why not use the steamer? So I put some purified water in my pot, put my

vegetable steamer in that, took the frozen food out of the microwavable bowl

and set it in the steamer, turned the heat on to high, and walked away.

About five minutes later I had a great meal.

Luann

On Tue, Nov 9, 2010 at 4:58 PM, Leron Bouma <leronb@...> wrote:

>

>

> Don't believe everything you read on the Internet. A very small portion of

> it if any is true. What specific nutrients are we talking about here? The

> macro-nutrients? If it killed the carbs, fats and proteins, then it would be

> perfect for all dieters everywhere.

> If that is true about the inventor, more specific information and less

> generalization and innuendo is required, instead of assuming you know why.

> Lee

>

>

> On Nov 9, 2010, at 4:08 PM, Urbara wrote:

>

> > Microwaves kill all the nutrients in food. The scientist who invented the

> > microwave - originally for weaponry, forbade the use of the microwave in

> his

> > own home. That should tell you something.

>

>

>