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špelin@ -> RE: kako pogosto uporabljate mikrovalko (1.10.2008 9:42:19)
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Mikrovalovko imam šele kratek čas, ampak jo že polno uporabljam. Pogrevanje tekočin in jedi, odtaljevanje kruha, kuhanje v pari (riž, zelenjava,...), celo pomfrit in paniranega osliča sem že spekla na t.i. "crisp" krožniku (brez maščobe!), na žaru opekam česnove kruhke (kruh narežem na rezine, natrem s česnom in pokapam z olivnim oljem, mmmm...),...
Pa vseeno moram dat "kontra" podanim linkom - varnost uporabe mikrovalovke:
KLIK
Primer: "Spinach retains nearly all its folate when cooked in a microwave. In comparison, it loses about 77 percent when cooked on a stove because food on a stove is typically boiled, leaching out nutrients. Steamed vegetables tend to maintain more nutrients when cooked on a stovetop than in a microwave. Bacon cooked by microwave has significantly lower levels of carcinogenic nitrosamines than conventionally cooked bacon."
"The radiation produced by a microwave oven is non-ionizing. It therefore does not have the cancer risks associated with ionizing radiation such as X-rays, ultraviolet light, and high-energy particles. Long-term rodent studies to assess cancer risk have so far failed to identify any carcinogenicity from 2.45 GHz microwave radiation even with chronic (i.e., large fraction of life span) exposure levels, far larger than humans are likely to encounter from any leaking ovens."
"According to the United States Food and Drug Administration's Center for Devices and Radiological Health, a US Federal standard limits microwave leakage from an oven, for the lifetime of the device, to 5 milliwatts per square centimetre when measured 5 centimetres from the surface of the oven. This is far below the exposure level currently considered to be harmful to human health."
KLIK
Verjamem, da bomo prej škripnili od dolgotrajnega mobilnega telefonarjenja kot od hrane iz mikrovalovke.
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