Microwaving Lobster

Originally posted by JoeMcPhee

Originally posted by DerWeg

Originally posted by JoeMcPhee

Originally posted by DerWeg


I’m not a huge advocate of microwaving natural foods - it ’stresses’ the natural composition of foods making them harder for us to digest - but in this case the possible FLAVOR benefits of M/W’ing fresh raw lobster in the shell do seem plausible.

I’d love to see some sort of citation for this assertion... there’s nothing magical about the microwave oven. It doesn’t stress anything or make anything harder to digest. It just makes water boil in situ... that’s it.

The point of this thread is does it taste better regardless.

No. Can you provide a citation for the implied assention microwaving is safe as regular cooking?

It has been documented that overheating foods or other stressful processing destroys not only nutrient value but also enzymes - and we need enzymes to digest food.

It has also been found that overheating proteins produces cancer-causing compounds.

Microwaving applies heat rather unevenly, possibly causing more damage to the food than gentler heating methods.

WADR let’s not just assume that what you can’t see with the naked eye makes no difference. it INTUITIVELY appeals to one’s sense of reserved caution that that farther we manipulate a food, the less natural and healthy may be its interaction with our body.

Then again 25% of north americans are obese. What do I know about the food industry.

Enzymes are just proteins. The enzymes that digest our food come from us, not the food itself. You are way out of your element here with your talk about intuition... intuition is useful sometimes, but not when there is evidence that contradicts the decisions that intuition would lead you to. Weather steamed, microwaved, boiled, grilled or fried, the proteins present in the food are denatured. Even those that aren’t are usually denatured by the pH of the stomach.

Originally posted by jerc
Boiled or steamed is the way to go. Grilling usually just dries it out and ruins it.

Originally posted by JoeMcPhee

Originally posted by GodOfThunder
When I was outside of Boston, I went to a little shack that boiled it ocean water. They pumped the water in and boiled in it. I thought it was incredible. Best lobster I’ve ever had.

This is the only way we cooked it in Nova Scotia.

Originally posted by MOboy

Originally posted by JoeMcPhee

Originally posted by DerWeg

Originally posted by JoeMcPhee

Originally posted by DerWeg


I’m not a huge advocate of microwaving natural foods - it ’stresses’ the natural composition of foods making them harder for us to digest - but in this case the possible FLAVOR benefits of M/W’ing fresh raw lobster in the shell do seem plausible.

I’d love to see some sort of citation for this assertion... there’s nothing magical about the microwave oven. It doesn’t stress anything or make anything harder to digest. It just makes water boil in situ... that’s it.

The point of this thread is does it taste better regardless.

No. Can you provide a citation for the implied assention microwaving is safe as regular cooking?

It has been documented that overheating foods or other stressful processing destroys not only nutrient value but also enzymes - and we need enzymes to digest food.

It has also been found that overheating proteins produces cancer-causing compounds.

Microwaving applies heat rather unevenly, possibly causing more damage to the food than gentler heating methods.

WADR let’s not just assume that what you can’t see with the naked eye makes no difference. it INTUITIVELY appeals to one’s sense of reserved caution that that farther we manipulate a food, the less natural and healthy may be its interaction with our body.

Then again 25% of north americans are obese. What do I know about the food industry.

Enzymes are just proteins. The enzymes that digest our food come from us, not the food itself. You are way out of your element here with your talk about intuition... intuition is useful sometimes, but not when there is evidence that contradicts the decisions that intuition would lead you to. Weather steamed, microwaved, boiled, grilled or fried, the proteins present in the food are denatured. Even those that aren’t are usually denatured by the pH of the stomach.

And I think we have a winner.

Originally posted by DerWeg

Originally posted by MOboy

Originally posted by JoeMcPhee

Originally posted by DerWeg

Originally posted by JoeMcPhee

Originally posted by DerWeg


I’m not a huge advocate of microwaving natural foods - it ’stresses’ the natural composition of foods making them harder for us to digest - but in this case the possible FLAVOR benefits of M/W’ing fresh raw lobster in the shell do seem plausible.

I’d love to see some sort of citation for this assertion... there’s nothing magical about the microwave oven. It doesn’t stress anything or make anything harder to digest. It just makes water boil in situ... that’s it.

The point of this thread is does it taste better regardless.

No. Can you provide a citation for the implied assention microwaving is safe as regular cooking?

It has been documented that overheating foods or other stressful processing destroys not only nutrient value but also enzymes - and we need enzymes to digest food.

It has also been found that overheating proteins produces cancer-causing compounds.

Microwaving applies heat rather unevenly, possibly causing more damage to the food than gentler heating methods.

WADR let’s not just assume that what you can’t see with the naked eye makes no difference. it INTUITIVELY appeals to one’s sense of reserved caution that that farther we manipulate a food, the less natural and healthy may be its interaction with our body.

Then again 25% of north americans are obese. What do I know about the food industry.

Enzymes are just proteins. The enzymes that digest our food come from us, not the food itself. You are way out of your element here with your talk about intuition... intuition is useful sometimes, but not when there is evidence that contradicts the decisions that intuition would lead you to. Weather steamed, microwaved, boiled, grilled or fried, the proteins present in the food are denatured. Even those that aren’t are usually denatured by the pH of the stomach.

And I think we have a winner.

Incorrect & bluntly general assumptions - enzymes in food also help digest the food - if we destroy the food enzymes, the body is stressed into producing MORE enzymes than it naturally would have to, and for a food that is nutritionally poorer to begin with... resulting in a greater net loss of energy (tiredness) and the foundation of poor immune response and physical health.

Honestly, for your own good read a few books about nutrition (not just smug Biology theory bafflegab) and get yourself some valuable empirical experience in the energy benefits of correctly prepared food. If you don’t know about the latter, you are simply among the ignorant majority. (Just where the commercial food industry wants you, in fact.)

Originally posted by DerWeg

Originally posted by MOboy

Originally posted by JoeMcPhee

Originally posted by DerWeg

Originally posted by JoeMcPhee

Originally posted by DerWeg


I’m not a huge advocate of microwaving natural foods - it ’stresses’ the natural composition of foods making them harder for us to digest - but in this case the possible FLAVOR benefits of M/W’ing fresh raw lobster in the shell do seem plausible.

I’d love to see some sort of citation for this assertion... there’s nothing magical about the microwave oven. It doesn’t stress anything or make anything harder to digest. It just makes water boil in situ... that’s it.

The point of this thread is does it taste better regardless.

No. Can you provide a citation for the implied assention microwaving is safe as regular cooking?

It has been documented that overheating foods or other stressful processing destroys not only nutrient value but also enzymes - and we need enzymes to digest food.

It has also been found that overheating proteins produces cancer-causing compounds.

Microwaving applies heat rather unevenly, possibly causing more damage to the food than gentler heating methods.

WADR let’s not just assume that what you can’t see with the naked eye makes no difference. it INTUITIVELY appeals to one’s sense of reserved caution that that farther we manipulate a food, the less natural and healthy may be its interaction with our body.

Then again 25% of north americans are obese. What do I know about the food industry.

Enzymes are just proteins. The enzymes that digest our food come from us, not the food itself. You are way out of your element here with your talk about intuition... intuition is useful sometimes, but not when there is evidence that contradicts the decisions that intuition would lead you to. Weather steamed, microwaved, boiled, grilled or fried, the proteins present in the food are denatured. Even those that aren’t are usually denatured by the pH of the stomach.

And I think we have a winner.

Incorrect & bluntly general assumptions - enzymes in food also help digest the food - if we destroy the food enzymes, the body is stressed into producing MORE enzymes than it naturally would have to, and for a food that is nutritionally poorer to begin with... resulting in a greater net loss of energy (tiredness) and the foundation of poor immune response and physical health.

Honestly, for your own good read a few books about nutrition (not just smug Biology theory bafflegab) and get yourself some valuable empirical experience in the energy benefits of correctly prepared food. If you don’t know about the latter, you are simply among the ignorant majority. (Just where the commercial food industry wants you, in fact.)