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我曾寫過一篇博文,是曾經用微波爐處理細菌營養液後細菌不能生長,當時說的不是論文而是看到了奇怪的現象,需要做科學實驗才能證實與證偽.我做了嚴謹的試驗,推翻了我前文的觀察現象.下麵是試驗步驟與結果.
1.材料與方法:
把LB營養液粉末(Sigma, Cat#:L-3522)按照說明書濃度(25g/L)用蒸餾水配製成營養液.分三個處理:
B: 50 ml 營養液 + 100 ml 蒸餾水,在微波爐加熱至沸騰(大氣壓下大約100攝氏度),然後繼續加熱使水分繼續蒸發,至營養液剩下 50 ml. 微波爐處理時間取決於微波爐的功率,為了減少不同功率的差異,不是用時間恒定,而是用蒸發量恒定.如此處理,用SANYO 微波爐最高檔,時間6分15秒.
C: 1.25g 營養液粉末放入150 ml 燒瓶裏（不加水）與 A 同時高溫消毒滅菌, 200 ml 蒸餾水用微波爐處理6分15秒,然後把 50 ml 微波爐處理的水加入燒瓶與沒經過微波爐處理靠高溫滅菌消毒的1.25 g 營養液粉末混合.手搖溶解.
等上麵的三種營養液冷卻後在無菌操作下分別放入三個試管,每個試管裏 2 ml. 等於三個重複. 用同一克隆的細菌(JM109) 分別給9個試管接種.然後在搖動培養室(37 攝氏度,搖動頻率275轉/分鍾) 16小時培養細菌.
2.結果:
目測三個處理的細菌生長沒有差別.然後用分光光度計測量細菌密度(光波波長: 600;稀釋倍數:10),換算後的OD600結果如下:
結果非常清楚: 不論是微波爐處理還是傳統的高溫消毒(包括微波爐處理水而營養液單獨高溫消毒處理),對細菌的生長沒有任何差別. 此試驗證明: 微波爐長時間處理(水分蒸發掉2/3)的營養液,照樣不影響細菌的生長. 我上次的觀察結果是不科學的偶然現象(隻是觀察現象,不是嚴謹的科學試驗,我在博文裏反複表明這一點,當時就是為了讓朋友們做一個科學實驗.沒人提出想做,我就自己做了.)
"The Proven Dangers of Microwaves"
http://www.mercola.com/article/microwave/hazards2.htm
簡單說就是，把誌願者請到旅館，吃什麽就按照設計來實行。結論是：參加試驗的人吃過微波爐處理的食物後血液裏的血紅蛋白下降（血紅蛋白的功能是攜帶氧氣到全身。潤濤閻注：如果心髒不好或心血管有毛病的就少用微波爐熱飯）、白血球數量下降（白血球就是免疫係統裏的作戰部隊，殺死癌細胞必不可少的戰鬥者）、也改變了膽固醇比例。
當然都是吃完食物後的暫時現象，這些數據很快就能恢複過來。人體的恢複功能很強大。
如果是老人，是不是會受到長期影響？
文章沒說。
再次感謝閻哥的耐心。我由於用微波爐太多，因此比較關注這方麵。直接到原文裏看了一下，發現文中描述白血球的兩處不一致。一處說：Lymphocytes (white blood cells)(淋巴細胞，白血球的一種）showed a more distinct short-term decrease following the intake of microwaved food than after the intake of all the other variants，這個閻哥也引用了，但後麵有一處又說了：The increase of leukocytes （白血球） with the microwaved foods was more pronounced than with all the other variants.
另外我也查了正常飲食前後紅血球和白血球的變化，紅血球(RBC)和淋巴細胞（lymphocytes)會顯著降低，白血球（WBC）輕微降低. 見這裏https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2851212/figure/f1-blt-08-094/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2851212/figure/f2-blt-08-094/
裏麵有全文的連接。
再回複你：對照組吃了沒有經過微波爐處理的食物後是否也發生血紅蛋白變化？答案是不會發生。如果發生了變化，不論是高了還是低了，都會在新聞報道裏說：“微波爐處理的食物令人吃過後血紅蛋白下降程度高過對照組。”
我不知道如何寫文章能把如此簡單的邏輯講清楚而不產生被有科學素養的人抱怨我寫文章太囉嗦。
別客氣啊。擔心其他讀者誤會您的評論。
你不是搞科學的就別瞎嚷嚷了。所有的科學試驗都必須是分成兩組。比如該試驗一組是吃微波爐處理的，一組是吃沒有經過微波爐處理的，而是必須是雙盲，就是參加試驗的本人並不知道自己屬於哪一組。否則，沒有科學雜誌會給發表。凡是搞過科學研究的都必須遵守科學研究的規則。否則，不是搞科學，而是笑話。科學報道分兩類，一類是科學雜誌的原文，另一是科學新聞報道。除此之外是綜述。隻有原始的科學論文才需要提供（對照）研究材料與方法、結果與討論。而綜述與新聞報道則不需要提及對照與研究的細節。看文章需要看的是新聞，然後內行去找原始論文。
+1
這真的不是關鍵。
如果微波爐隻是加熱，而非其它原理而影響分子結構，那麽，煮肉可以煮上八個小時，味道優美，也不會產生吃進去後人的血紅蛋白下降。用時間說事毫無意義，因為用爐子煮飯煮肉時間長短最多影響味道，而不會影響吃進去後血紅蛋白的降低。他的試驗沒有問題。如果微波爐隻是加熱功能，哪怕加熱三個小時，需要的隻是按時加點水而已，對人吃進去後不會產生血紅蛋白下降的影響。我們知道，如果隻有加熱功能，那即使把所有的蛋白質都加熱變性，最後的產物是20種人體需要的氨基酸。您可能不在生化領域才得出這樣的疑問。
人體是非常複雜的。即使微波爐處理的食物能讓人血紅蛋白下跌，我也認為微波爐沒那麽可怕，說不定臨時下跌會誘發人體內合成血紅蛋白的能力增強呢。我沒證據，但理論上講也算是個鍛煉機會。誰能說得清？就好比去打仗，你一開始就被你的戰友背後捅了一刀而敗下陣來，可這也許你被救活了。如果去了戰場，可能就被敵人殺掉了。所以，從背後捅你一刀的你的戰友等於救了你的命。所以，我不管那麽多，新命運就行了。死了就死了，20年後又是一條漢子。疑神疑鬼就無法高高興興地生活。
“Microwave Dangers? Top 5 Claims vs. The Evidence” comments on some criticism of microwave ovens. His claim is "microwave oven is safe".
http://www.skepticink.com/health/2013/12/21/microwave-dangers-top-5-claims-vs-evidence/
當然都是吃完食物後的暫時現象，這些數據很快就能恢複過來。人體的恢複功能很強大。
如果是老人，是不是會受到長期影響？
不知道。
就這麽說吧，我建議大家：如果太忙，就用微波爐熱飯；如果有時間，就用汽爐子或電爐子加熱。這個建議比較合理，照顧了兩方麵的情況。
The overall experiment had some of the earmarks of the Pottenger cat studies, except that now human beings were test objects, the experiment's time-frame was shorter, and a new heat form was tested. Once the volunteers were isolated at the resort hotel, the test began. Blood samples were taken from every volunteer immediately before eating.
Then blood samples were taken at defined intervals after eating from the above-numbered milk or vegetable preparations. Significant changes were discovered in the blood of the volunteers who consumed foods cooked in the microwave oven. These changes included a decrease in all hemoglobin values and cholesterol values, especially the HDL (good cholesterol) and LDL (bad cholesterol) values and ratio.
Lymphocytes (white blood cells) showed a more distinct short-term decrease following the intake of microwaved food than after the intake of all the other variants. Each of these indicators point in a direction away from robust health and toward degeneration. Additionally, there was a highly significant association between the amount of microwave energy in the test foods and the luminous power of luminescent bacteria exposed to serum from test persons who ate that food.
This led Hertel to the conclusion that such technically derived energies may, indeed, be passed along to man inductively via consumption of microwaved food. "This process is based on physical principles and has already been confirmed in the literature," Hertel explained. The apparent additional energy exhibited by the luminescent bacteria was merely extra confirmation.
"There is extensive scientific literature concerning the hazardous effects of direct microwave radiation on living systems," Hertel continued. "It is astonishing, therefore, to realise how little effort has been made to replace this detrimental technique of microwaves with technology more in accordance with nature. "Technically produced microwaves are based on the principle of alternating current.
Atoms, molecules and cells hit by this hard electromagnetic radiation are forced to reverse polarity 1 to 100 billion times a second. There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of milliwatts."Of all the natural substances-which are polar-the oxygen of water molecules reacts most sensitively. This is how microwave cooking heat is generated-friction from this violence in water molecules. Structures of molecules are torn apart, molecules are forcefully deformed (called structural isomerism) and thus become impaired in quality.
我用微波爐煮雞蛋不炸也就是應用鹽水屏蔽微波電場的原理。根本不會改變蛋白質什麽的，放心吧！