Radioactive Fukushima waters arrive at the West Coast of America:
I find this to be really scary and thought provoking. It begs the question 'Why do we use Nuclear Energy if it cannot break down'. It seems a dangerous price to pay. There are much cleaner sources of energy with byproduct that are not harmful and energy sources that are made from waste products themselves like biodigesters. I hope that radioactivity from Japan reaching the US makes people begin to question why we create energy that contanimates our environment.
Tuesday, March 25, 2014
Sunday, March 9, 2014
Microwave and Nutrition
Microwaves and Nutrition
History
The idea of a microwaves first came into play during World War II when birds flew into radar masts and dropped to ground fully cooked. Percy Spencer invented microwaves after building radars and discovering that they melted candy bars in his pocket. 7 years later had first "radar" range was sold. The name changed to microwave since people didn't like the idea of cooking with radar.
How They Work
Microwaves use electromagnetic waves in frequency of 300-300,000 (MHz) (million cycles per second). The electromagnetic field excites the molecules inside food, creating friction, and heats the food from the inside. Both dipolar and ionic interactions occur. Dipolar interaction happens when polar molecules, such as water with one positively charged end and one negatively charged end, rotate like magnets to orient themselves in a electromagnetic field. Ionic Interaction involves Ionic compounds like dissolved salts. The salts are excited by the electromagnetic field and collide with other molecules to produce heat.
Energy Efficiency and Safety
Microwaves are more energy efficient than both gas and electric ovens. They are 3-5 times more efficient and use 8 times less energy wattage. Microwave radiation travels through glass but is reflected by metal. This is why there is a metal grate inside the glass door of conventional microwaves. Exposure is greatest 2 inches from the microwave door but the amount of radiation taken in is less than that of cellphones. Although there is some correlation to elevated cancer risk in cooks due to their consistent exposure to microwave cooking. This is hard data to prove though given that we are exposed on a consistent basis to EM radiation through power lines, cell phones, computers, refrigerators, etc.
Dangers of Microwave Cooking
Cooking food in plastics, even when labeled Microwave safe, is not recommended. Plastics, when heated, leach out toxic endocrine altering compounds. These compounds are plasticizers and when they come in contact with fatty foods, their leakage into food becomes greater. The FDA regulates this by allowing for only 100-1000 times less per pound of the amount that is shown to harm laboratory animals. The question then remains as to what is the cumulative effect. Due to the uneven cooking distribution of microwavable food, bacteria such as: Salmonella, Listeria, Clostridia, and Campylobacter may survive the cooking process and become infective.
Microwaves and Meat Carcinogens
I found that in some cases microwaves were beneficial by cutting down the exposure to the cancer causing agents heterocyclic amines (HCAs), polyaromatic hydrocarbons (PAHs), and Nitrosamines. HCAs are created by the reaction of amino acids, sugars, and creatine by cooking muscle meats at high temperatures such as grilling, broiling, or frying. PAHs are rings of fused carbon and hydrogen atoms that are created from the reaction of fats and juices from meat spilling out over the fire causing flames to rise that adhere the PAHs to food. Since microwaves do not cook over an open flame and cook at a much lower temperature, these cancer causing agents are greatly reduced.
Microwaves and Nutrition
This was the most difficult part to find conclusive studies on. There is much discrepancy. Most more conventional sites state that microwaving food does not alter it nutritional makeup and in some instances may retain more nutrients due to the quicker cooking time. There are also a lot of conspiracy theories out there who claim that microwaves were designed by the Nazi's to destroy the human race. Following more of the middle path, I tried to find scientific research that proved one or the other to be true. In study done by Hans Hertel, a Swiss scientist, blood samples where tested after test subjects ate raw milk from a bio farm, the same milk conventionally cooked, or the same milk cooked in a microwave. As well as, when subjects ate raw organic vegetables, the same veggies cooked conventionally, or in a microwave. Blood samples were then taken first on an empty stomach, then 15 minutes after food intake, and lastly two hours later. The findings were a decrease in Hemoglobin, HDL Cholesterol, Erythrocytes, and Hematocrit. The samples also showed an increase in LDL, the bad cholesterol and Leucocytes due to the stress response to the food. Hertel was sued for these findings and banned from reporting his findings.
Some other studies showed that microwaves reduced the antioxidants in broccoli up to 97% and completely inactivated the anti-cancer ingredient in garlic, allinase. They have also found that the disease fighting agents in breast milk, lysozyme and antibodies are completely killed off and some of the amino acids are made biologically inactive.
Scientific or Not, This Science Project Says it All!
Sources
http://www.health.harvard.edu/fhg/updates/update0706a.shtml
http://www.cancer.gov/cancertopics/factsheet/Risk/cooked-meats
http://www.cfs.gov.hk/english/programme/programme_rafs/programme_rafs_ft_01_02_mcfs.html
http://www.precisionnutrition.com/all-about-microwave-cooking
http://www.mercola.com/article/microwave/hazards2.htm
http://articles.mercola.com/sites/articles/archive/2010/05/18/microwave-hazards.aspx
http://www.greenmedinfo.com/blog/studies-show-microwaves-drastically-reduce-nutrients-food
http://www.naturalnews.com/031929_microwaved_water_plants.html#
http://www.eutimes.net/2011/03/experiment-microwaved-water-kills-plants/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+TheEuropeanUnionTimes+%28The+European+Union+Times%29
History
The idea of a microwaves first came into play during World War II when birds flew into radar masts and dropped to ground fully cooked. Percy Spencer invented microwaves after building radars and discovering that they melted candy bars in his pocket. 7 years later had first "radar" range was sold. The name changed to microwave since people didn't like the idea of cooking with radar.
How They Work
Microwaves use electromagnetic waves in frequency of 300-300,000 (MHz) (million cycles per second). The electromagnetic field excites the molecules inside food, creating friction, and heats the food from the inside. Both dipolar and ionic interactions occur. Dipolar interaction happens when polar molecules, such as water with one positively charged end and one negatively charged end, rotate like magnets to orient themselves in a electromagnetic field. Ionic Interaction involves Ionic compounds like dissolved salts. The salts are excited by the electromagnetic field and collide with other molecules to produce heat.
Energy Efficiency and Safety
Microwaves are more energy efficient than both gas and electric ovens. They are 3-5 times more efficient and use 8 times less energy wattage. Microwave radiation travels through glass but is reflected by metal. This is why there is a metal grate inside the glass door of conventional microwaves. Exposure is greatest 2 inches from the microwave door but the amount of radiation taken in is less than that of cellphones. Although there is some correlation to elevated cancer risk in cooks due to their consistent exposure to microwave cooking. This is hard data to prove though given that we are exposed on a consistent basis to EM radiation through power lines, cell phones, computers, refrigerators, etc.
Dangers of Microwave Cooking
Cooking food in plastics, even when labeled Microwave safe, is not recommended. Plastics, when heated, leach out toxic endocrine altering compounds. These compounds are plasticizers and when they come in contact with fatty foods, their leakage into food becomes greater. The FDA regulates this by allowing for only 100-1000 times less per pound of the amount that is shown to harm laboratory animals. The question then remains as to what is the cumulative effect. Due to the uneven cooking distribution of microwavable food, bacteria such as: Salmonella, Listeria, Clostridia, and Campylobacter may survive the cooking process and become infective.
Microwaves and Meat Carcinogens
I found that in some cases microwaves were beneficial by cutting down the exposure to the cancer causing agents heterocyclic amines (HCAs), polyaromatic hydrocarbons (PAHs), and Nitrosamines. HCAs are created by the reaction of amino acids, sugars, and creatine by cooking muscle meats at high temperatures such as grilling, broiling, or frying. PAHs are rings of fused carbon and hydrogen atoms that are created from the reaction of fats and juices from meat spilling out over the fire causing flames to rise that adhere the PAHs to food. Since microwaves do not cook over an open flame and cook at a much lower temperature, these cancer causing agents are greatly reduced.
Microwaves and Nutrition
This was the most difficult part to find conclusive studies on. There is much discrepancy. Most more conventional sites state that microwaving food does not alter it nutritional makeup and in some instances may retain more nutrients due to the quicker cooking time. There are also a lot of conspiracy theories out there who claim that microwaves were designed by the Nazi's to destroy the human race. Following more of the middle path, I tried to find scientific research that proved one or the other to be true. In study done by Hans Hertel, a Swiss scientist, blood samples where tested after test subjects ate raw milk from a bio farm, the same milk conventionally cooked, or the same milk cooked in a microwave. As well as, when subjects ate raw organic vegetables, the same veggies cooked conventionally, or in a microwave. Blood samples were then taken first on an empty stomach, then 15 minutes after food intake, and lastly two hours later. The findings were a decrease in Hemoglobin, HDL Cholesterol, Erythrocytes, and Hematocrit. The samples also showed an increase in LDL, the bad cholesterol and Leucocytes due to the stress response to the food. Hertel was sued for these findings and banned from reporting his findings.
Some other studies showed that microwaves reduced the antioxidants in broccoli up to 97% and completely inactivated the anti-cancer ingredient in garlic, allinase. They have also found that the disease fighting agents in breast milk, lysozyme and antibodies are completely killed off and some of the amino acids are made biologically inactive.
Scientific or Not, This Science Project Says it All!
Sources
http://www.health.harvard.edu/fhg/updates/update0706a.shtml
http://www.cancer.gov/cancertopics/factsheet/Risk/cooked-meats
http://www.cfs.gov.hk/english/programme/programme_rafs/programme_rafs_ft_01_02_mcfs.html
http://www.precisionnutrition.com/all-about-microwave-cooking
http://www.mercola.com/article/microwave/hazards2.htm
http://articles.mercola.com/sites/articles/archive/2010/05/18/microwave-hazards.aspx
http://www.greenmedinfo.com/blog/studies-show-microwaves-drastically-reduce-nutrients-food
http://www.naturalnews.com/031929_microwaved_water_plants.html#
http://www.eutimes.net/2011/03/experiment-microwaved-water-kills-plants/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+TheEuropeanUnionTimes+%28The+European+Union+Times%29
Wednesday, March 5, 2014
Chemistry Week 9
Post your thoughts on the diet
suggestions in pH Balance: Acids &Alkalis & Anti-Oxidants:
The article made me realize that my diet is a lot more acidic than I thought. I eat a lot of red meat to help with my blood deficiency and eggs as well, both being super acidic. I also gravitate toward sour fruit rather than sweet fruit and really don't eat much from the 8.5 ph group. Its making me rethink my diet a bit. I do eat a lot of kale and green veggies though, as well as winter squash, so hopefully that make up for some of the PH balance. I do think though that health has so many factors and ph is just one of them.
The article made me realize that my diet is a lot more acidic than I thought. I eat a lot of red meat to help with my blood deficiency and eggs as well, both being super acidic. I also gravitate toward sour fruit rather than sweet fruit and really don't eat much from the 8.5 ph group. Its making me rethink my diet a bit. I do eat a lot of kale and green veggies though, as well as winter squash, so hopefully that make up for some of the PH balance. I do think though that health has so many factors and ph is just one of them.
The Business of Ingredients, Part I:
I found this article interesting. It seems a little too good to be true. I'm always skeptical of companies that claim their products to be natural when they are made in a laboratory. Not to say that chemistry doesn't have root in the natural world, but when something gets broken down to such a minute part of itself it looses some of its potency. Its similar to replacing a whole foods diet with vitamins. I also think that these anti-aging skincare products give the wrong message. It tells people that aging is a terrible thing and that wrinkles are ugly. I wish we could support a healthier view of aging in our society and cherish the role of elder.
Monday, March 3, 2014
Chemistry week 8
I use natural products in my house. The more benign the better. I think there are many natural cleaners that do as good of a job as synthetic ones without doing damage.
Seventh generation organic cleaner, bioclean all purpose cleaner, bon ami, vinegar, hydogen peroxide (turns into oxygen when exposed to oxygen), method bathroom cleaner, Dr.bronners. Not too bad for the most part. Most of the products were entirely plant based. Method bathroom cleaner being the worst.
‘Mediterranean diet 'better than low-fat diet' for cardiovascular risk’
I do agree that the low fat craze was not the best to prevent coronary heart disease. It took out good fats as well as bad and left the body with little substance for creating healthy cholesterol and providing the nervous system with essential nutrients. A Mediterranean diet is a more balanced approach. Really it is just a diet of eating more fresh whole foods with little processing. That way the body can process the nutrients easily, get what it needs, and have very little 'extra' to process.
Seventh generation organic cleaner, bioclean all purpose cleaner, bon ami, vinegar, hydogen peroxide (turns into oxygen when exposed to oxygen), method bathroom cleaner, Dr.bronners. Not too bad for the most part. Most of the products were entirely plant based. Method bathroom cleaner being the worst.
‘Mediterranean diet 'better than low-fat diet' for cardiovascular risk’
I do agree that the low fat craze was not the best to prevent coronary heart disease. It took out good fats as well as bad and left the body with little substance for creating healthy cholesterol and providing the nervous system with essential nutrients. A Mediterranean diet is a more balanced approach. Really it is just a diet of eating more fresh whole foods with little processing. That way the body can process the nutrients easily, get what it needs, and have very little 'extra' to process.
Chemistry Week 7
Silicon, SI has the atomic number 14. Over 90% of the earths crust is made of silicate materials. It is used in ceramics, cement and stucco, as well as, steel refining and aluminum casting. It also makes up the basis of most computers, hence the name Silicon Valley. Silicon is solid at room temp w a high boiling point and has more density in a liquid state than a solid one. It makes up the skeleton in sea sponges and is essential in the human body to produce collagen and elastin.
Alchemy – science, magic, art – or all three?
To me, it is all three. It is the science of the natural world, how it magically transforms and changes shape and art is found in the reverence for this shift. The symbolism and reverence in Alchemy can almost been seen as a spiritual path as well. That brings up the question though, are chemistry and alchemy the same thing? I feel that chemistry has taken the the art out of alchemy by taking it out of the natural world and into a lab. And by substituting synthetic elements for natural ones. I'm sure some could argue the opposite since synthetic elements are though up and made by the imagination of man. I feel that nature has had it right all along and it is better to study and learn from her than to try and make synthetic replications.
"Practice Non-Ado and everything will be in order" It's that easy
It sure should be shouldn't it? Unfortunately, our society's values have directed us so far from that. There is little space and time put aside in the hectic pace of the western world to allow things to happen. We live in a world of deadlines and due dates. I spent my 20's traveling the world practicing non-ado and allowing the magic to happen however it wanted to. Honestly, I never could have planned the things that happened better myself. I always met the people that I was supposed to and was lead to the experiences that best served me. I miss those times, now that I am running a business and putting myself through grad school.
Alchemy – science, magic, art – or all three?
To me, it is all three. It is the science of the natural world, how it magically transforms and changes shape and art is found in the reverence for this shift. The symbolism and reverence in Alchemy can almost been seen as a spiritual path as well. That brings up the question though, are chemistry and alchemy the same thing? I feel that chemistry has taken the the art out of alchemy by taking it out of the natural world and into a lab. And by substituting synthetic elements for natural ones. I'm sure some could argue the opposite since synthetic elements are though up and made by the imagination of man. I feel that nature has had it right all along and it is better to study and learn from her than to try and make synthetic replications.
"Practice Non-Ado and everything will be in order" It's that easy
It sure should be shouldn't it? Unfortunately, our society's values have directed us so far from that. There is little space and time put aside in the hectic pace of the western world to allow things to happen. We live in a world of deadlines and due dates. I spent my 20's traveling the world practicing non-ado and allowing the magic to happen however it wanted to. Honestly, I never could have planned the things that happened better myself. I always met the people that I was supposed to and was lead to the experiences that best served me. I miss those times, now that I am running a business and putting myself through grad school.
Chemistry week 6
1. Ca 25 is the 5th most common element found in the earths crust. Calcium signals many chemical processes in the body and is essential to human life. It is found in bone, teeth, and shells. It is a silvery metal that is soft and reactive. It is the lightest of the alkali earth metals and is extracted through electrolysis from calcium chloride. Calcium reacts with water and forms
2. The Alvarado's link would not work for me. I find the Hypothesis interesting and think I understand it, but feel it would ground into solid knowledge if I was spending the time making chemical formulas and using his theory.
3. Molecular Medicine scares me a bit. It feels like we have entered a sci-fi novel and having read a lot of those I know that they don't always end well. When you're using such small non-technology its so hard to know what the effects will end up being on the cells. Is there a chance of the technology going haywire? How can the destruction be limited to cancer cells and not other cells as well? What happens to the machines once they've done their job? These are the many reasons that I don't think I'll be signed up to be injected with micro machines anytime soon.
3. Molecular Medicine scares me a bit. It feels like we have entered a sci-fi novel and having read a lot of those I know that they don't always end well. When you're using such small non-technology its so hard to know what the effects will end up being on the cells. Is there a chance of the technology going haywire? How can the destruction be limited to cancer cells and not other cells as well? What happens to the machines once they've done their job? These are the many reasons that I don't think I'll be signed up to be injected with micro machines anytime soon.
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