Izvinjavam se što ponovo oživljavam ovu već podugačku i staru temu, ali sam slučajno nabasala na nešto što mi liči na istraživanje koje pokazuje štetnost mikrotalasne.
Studija sa poljoprivrednog fakulteta u Jordanu, ali meni kao laiku izgleda valjana i izlistana je u registrovanoj publikaciji.
U pitanju je istraživanje promene nivoa holesterola i 7-ketoholesterola u mleku nakon različitih zagrejavanja, a pdf se može skinuti sa:
http://www.pjbs.org/pjnonline/fin265.pdf
Da citiram zaključak:
Citat:
Microwave heating seems to be highly detrimental to quality compared to the other heating method due to its unique heating mehanism. These results were in agreement with those obtained by (Albi et al., 1997a,b); Yoshida and Kajimoto (1994) and Yoshida et al. (1991) that heating of oil The formation of COPs as a result of heating is expected because heating positively increases lipid oxidation in the presence of air, prooxidant and radicals that enhance the formation of cholesterol oxides (Kumar and Singhal, 1991; Morgan and Armstrong, 1992).
Conclusions: Cholesterol oxides in particular 7-ketocholesterol, which are considered carcinogenic, were not detected in fresh milk, while all of the applied heating treatments led to the formation of cholesterol oxides at different levels. Conventional heating of milk (pasteurization and boiling) caused formation of these oxides with significant differences. Flash pasteurization gave the lowest level followed by low temperature long time pasteurization (63±1.0oC for 30 min), pasteurization for 5 min at 95±1.0oC, and boiling for 5 min without significant differences between them.
On the contrary,microwave heating milk caused a significant increase in the level of the COPs, which puts a big question mark on the use of microwave oven in food processing and preparation.
The oxidation level in UHT milk produced from milk powder (reconstituted milk) was significantly higher than those of UHT produced from fresh milk. This draws our attention towards unsuitability of the use of milk powder in the production of UHT milk ( multiheating effect).
Dakle mirotalasno zagrejavanje je uzrokovalo značajan porast nivoa ovog 7-ketoholesterola, koji se smatra karcinogenim.
Ako se neko razume u hemiju i jedinice veličina može da razjasni i odnose, pošto se ja nisam snašla.
Ne da znam šta je 7-ketoholesterol, ali naidjoh na urlu:
http://www.sciencedirect.com/s...179f72ef041dfe51521591b5a392a2
sledeću rečenicu:
Oxysterols such as 7-ketocholesterol and 25-hydroxycholesterol formed under enhanced oxidative stress in the brain are suggested to induce neuronal cell death.
Pdf se može skinuti, a u referencama na kraju je izlistana cela serija raznih naučnih radova na tu temu, u koje na žalost ne mogu da steknem uvid.
Pozdrav
[Ovu poruku je menjao sanchi dana 07.09.2008. u 17:05 GMT+1]
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