Milk Reheated in Microwave Ovens Could Damage Baby’s Brains
London.- Milk reheated in microwave ovens could damage baby’s brains, scientists say, because rapid reheating can turn harmless milk proteins into poisons. And adults could be at risk from the same poisons when food such as pizzas, curries and quiches are recooked.
The warning comes from a respected team of Viennese researchers led by Dr.Gerd Lubec.
They say microwaves can turn milk proteins into a variation of amino Acids, which the bodies of young babies cannot absorb.
The report warns of Microwave Poison Risk.
Microwaved Food caries a higher risk of food poisoning than conventionally cooked meals. Yet in spite of the use of a microwave in nearly half of all British Households, 97% of people are unaware of the potential health risk, says Report in the Food Magazine.
Microwave cooking is less efficient than conventional ovens in destroying Salmonella and Listeria, and in the case of cook-chill meals, manufacturers’ recommended cooking periods may not be adequate.
Bacteria: The Magazine quotes research in the United States which discovered that the Microwaving of Salmonella infected Chicken, following Manufacturers’ cooking instructions, was unable to destroy contamination in eight out of nine cases.
Similar research carried out earlier this year by Leeds University discovered that Microwaving was unable to destroy Listeria Bacteria in five of the twenty-seven contaminated dishes that were cooked. The magazine now believes that the department of Health’s guidance that Microwaved Food is safe if reheated to 70 degree for at least two minutes is wrong. In the Leeds study, temperatures of 91 degree were required to kill Listeria.
Although the Report falls short of saying Microwaving is intrinsically dangerous, it believes that misleading instructions for precooked food, together with insufficient understanding of how the microwaving process works, are responsible for a high proportion of food poisoning cases in the home and in catering establishments.
The Microwave Association, which believes that more than 70% of households will have a microwave within year or two, is also concerned.
Mrs.Gina Field, spokesman for the Association said: “Allowing food to stand after cooking is vital, but often ignored. If cook-chill food is contaminated, microwaving will not kill the bugs. We are also very alarmed at reports that small commercial caterers are using domestic microwave ovens to cook for hordes of people.
Domestic size ovens are not designed for constant use and will become less effective if they are used repeatedly.
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