Don’t you just love the fragrance and taste of raw snowpeas, radishes, carrots, or tomatoes picked fresh from an organically grown garden on a summer’s day? Nature’s fast food is probably even faster than popping a frozen dinner into the microwave. Of course not everybody has a patio or window box where they can grow their own vegetables and/or herbs, but it sure is a treat if you’re so inclined, isn’t it?
Fresh vegetables steam heated and crunchy hit the spot, or hot and spicy sauteed lightly for a couple of minutes to make your mouth water. Nutritional value not quite as high as raw food, is it, but still reasonable for putting pepper in your step. Compared to microwaving.
Not quite as fast as the microwave? Microwaving is fast. How fast? Imagine a blade rotating a billion times a second, now times that by a hundred. Nothing could withstand that kind of cutting power! Technically microwaves are based on the principle of alternating current so the molecules reverse polarity; in fact, it rotates the molecules 1-100 billion times a second. Structures of molecules are torn apart and deformed. And that’s something even cooking food conventionally till all the nutrients are turned to mush can’t do, can it? Wonder what the molecules look like under an electron microscope? Bon apetite!
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