and even the work, by the way, avito has been with us for 15 years, the makei marinade makes the grilled dish tastier. good morning. this is living food, and i am sergey molodev, my medical education struggles in me with the love of delicious food, which, by the way, can be enjoyed without consequences. here's what we'll have today. microwave, does it really make food dangerous microwave turned egg into something alien is it eatable we did our own measurements of the shrimp. what unusual recipes with them do real fans know, only these indicators to him, you can tell that she is good and which of the options for the disease, as well as the latest news about the health effects of the vegan diet. the answer to a question from our viewers about the benefits of green buckwheat, and as always in the final of the program, the recipe of the week is something beautiful and original. what

exactly you will see very soon there are things in our life that we seem to use, but somehow with caution. for example, microwave manufacturers have covered all possible sources of radiation with casings. suddenly something yes flies from there and how the properties of food change from these waves. do you know how food was heated at the end of the 19th century, somewhere in america and europe, the antique dealer andrey isaev from kaliningrad is not only aware, but also personally tried to do this 3 years ago, a heating radiator with a built-in heating cabinet appeared in his collection food and utensils, a heavy cast-iron thing, had to be delivered by cranes through the window. but now there are no tourists from the battle who want to

look. andrey decided not to sell the radiator, but restored it and connected it to a real system heating. and for fun at times. even used for its intended purpose in just 3 hours. i brought food from home from the refrigerator. here are pancakes patties and put yes for 3 hours. uh. in general, they have already become warm, as if from a microwave. everything is fine. three hours to warm up the pies. it is clear why microwave ovens have gained such popularity after their appearance, however. they cause controversy alone, like yulia sheikina from mordovia, definitely for i am madly in love with preparing breakfasts, but in the morning i took such a huge the amount of time that i gradually switched to microwave cooking. and it turns out quickly tasty. and, of course, beautifully frightened others antonina gurevich from the

moscow region is sure that something terrible happens to food under the influence of microwaves. i heat everything on the stove because the microwave is breaking down. someone is a squirrel, food becomes unhealthy, maybe antonina is not afraid of nothing in vain, the internet is full of videos about how food explodes in the microwave. they say microwaves kill vitamins and sometimes even makes food carcinogenic, some articles claim that if infant formula is heated with microwaves. then the amino acid proline turns into a toxin. able to harm the nervous system of the child, plus because of the radiation , it is dangerous to be near this stove, and the plants will die with water and the one that has been in it. we decided to check everything and went to the usual moscow high-rise building. i am anton psychological laboratory engineer ecologist. anton ayukasov invites himself to visit in order to measure the level of radiation from different

microwaves. many of them have been at work for more than a year. they have different power, location, function and, of course, price. now there is a surge, the maximum value was up to 100 microns, constantly about three, and here, in the region of 20 cm . well, in principle, in order. you see, we had a maximum of about 11 mw, radiation, and indeed there is an engineer-physicist microphotographer. mikhail gribkov explains that only weak ones reach us, echoes of that the storm that is going on inside the device most of the waves delay the metal frame, and the so-called faraday cage grill on the door, if we look closely at the grill that closes the front door for us. yes, we see that our grating diameter is literally 2-3 mm, which is

incomparably less than the wavelength, in other words, this tiger will not break out of this cage, but bend too much. can you look into the microwave? that's how it is tightly there still something breaks through something breaks through, yes, by 20 to 5 cm. naturally, some elements pass through the grate, but you can look over for a minute or two without having to watch it for hours. that is, just like behind a fire, everything is prepared beautifully, and everything else in our measurements is a safe value, comparable to the operation of a telephone in most microwaves. it was already achieved at a distance of 20 cm. an expensive model combined with an oven has advantages. in this sense, it did not turn out to be a little worse than the others, a cheap sample showed itself, however, the field. in any case, with increasing distance weakens non-linearly, but progressively and already in half a meter, where the usual ones recommend being during the operation of the equipment, there was no danger. if we

consider the plane. that's where you sit, let's say, yes, when the food is heated? in our country , the value is already tending to zero, an absolutely safe threat can be posed only by a damaged grid or microwave ovens converted by craftsmen that can work with open doors. this is sometimes done for the sake of spectacular experiments. but this, of course, is a rarity, the most pressing question for everyone, that microwaves create food itself. is it true that they somehow change the molecular and cellular structure in a special way? mikhail shows how ordinary cells of a raw onion look at 200-fold magnification . everything here is absolutely beautiful. please note that not only the internal structure is visible through the light, but since we use side lighting, even the relief of the cell surface is such a roughness, but here is the result of exposure to microwaves. yes, yes,

it looks terrifying, we did something similar from egg yolk, it was filled with small bubbles, and then, with the protein, michael microwaved, turned the egg into something alien, you can eat it at all, to answer you need to figure out the principle of the device. and building a microwave. there are beautiful legends that say that american engineer percy spencer tested a microwave emitter at a factory for the production of military equipment. and suddenly he found a melted chocolate bar in his pocket. of course, he immediately thought that this could be applied in everyday life. actually. story made up in reality by spencer i just didn't want to be unemployed. after the end of the second world war, and for a long time looking for where

to use the emitters, the first samples for food were huge, they occupied the floor of the kitchen and weighed more than 300 kg. now, of course, everything has changed, but the principle remains the same. the microwaves emitted by the heart of the magnetron device act on polarly charged molecules. mostly water. and fat. they have rather positive and rather negative parts. imagine that this is a water molecule. and here is the type of oxygen in the middle. yes, and here it is here is hydrogen. yes, we begin to influence it with an electric field. it starts spinning and every water molecule on which the field hits starts spinning, while the field changes its polarity 5 billion times per second. under the influence of ultrahigh frequencies, each molecule changes its position 5 billion times per second. they spin back and forth, collide with each other and, as a result, the water inside the cells is heated. it can even boil, bubbles and steam are visible in the bow, but

these fields are not capable of anything else. radiation the microwave is not ionizing; it lacks the energy to break not only any other water, but substances, so they are afraid that we put food in the microwave. after that, it emits radiation there, something fell apart and some harmful measurements appeared. this is not scientific, microwave, as both russian and foreign studies show, affects products. even more gentle than some other heat treatments. here is a simple experience. we baked apples in the microwave and regular oven. at as a result. in the first fruit, there was 20% more vitamin c. due to the fact that food products are heated in a microwave oven, the destruction of nutrients is slower. well, in a smaller amount, the content of vitamins, especially water soluble ones, decreases. but what about

what we saw under the microscope. on the same bow, but from the oven. here, in fact, everything is even worse than after a microwave, heat treatment completely destroyed the cells, and this is how egg white cooked in the usual way looks like when cooked with us such structures appear. they are much more chaotic, i would say. well, it doesn't look very appetizing either. only there is the beauty of cooking. she even influences. it is much tougher, of course, the situation may differ with different products and modes, for example, scientists from spain compared how the benefits of broccoli are preserved with several cooking options, the

double boiler turned out to be the leader in second place. we have lost 80% of vitamin c and 50% of other components. then we began to reduce the power from 1.000 w to 500 and found that more vitamins are stored in this case. even if the cooking slows down. a decrease in power also contributes to more uniform heating. it was noticed that sometimes the food is already hot on the outside, and there is still ice inside, the microwaves do not pass immediately to the entire depth of only 2.5-3 cm, and only when the surface warms up the heat from it begins to penetrate inside. also, so-called standing waves are formed in the stove and energy is concentrated in certain places. this is what you can see if you remove the rotating plate and melt the chocolate. if the product turns

on different sides, then the heating becomes uniform, say an egg in the shell or putting watermelons with tomatoes in the microwave is not worth it, when the water in the cells begins to boil, steam bubbles create a lot of pressure inside. and if it has nowhere to go, an explosion can occur, plus due to the same pressure, in some microcavities the boiling point of water rises, as in a pressure cooker or autoclave, hot spots of 100 ° appear and you can burn yourself, so such a mixture after a microwave it is necessary either to mix thoroughly or to choose all the same a different method of heating. otherwise, as experts say, there are restrictions on the use of a microwave in relation to food for children. no horror story from the internet is nothing more than fiction. there have been studies of food products for children, but mothers are sure to be afraid, and serious buildings testify to the complete safety of these foods for children, including breast milk, which is

heated in a microwave oven, by the way, and water from a microwave oven. we handed over to the laboratory. nothing she did not find anything special there, and the plants remained alive, which, for the sake of the experiment, were watered with water from the microwave for a week, another argument of opponents of microwaves. well, it’s not for nothing that they were banned in japan, this is a well-known fact, in fact, the locals are not aware of anything like that. the whole world really thinks that everything in japan was thrown away in the microwave no. here she is. i eat almost every day . it is very convenient for someone to quickly, i would not joke, otherwise they would not be sampled. unfortunately, seizing on the sensation at one time. not all journalists. we took the trouble to double-check its

source, but it turned out to be a site of jokes and pranks in reality, as confirmed by scientific research and the experience of culinary specialists, a microwave oven is a great thing that opens up many new possibilities in the kitchen, most likely, and some you did not suspect and will be happy to use . most importantly, watch the program to the end. this is living food. and that's what we will have in just a couple of minutes. omelet against cutlets, what non-standard dishes can be cooked with shrimp the smell of it? i hope there's a fine meal all over the porch, as well as news from scientists about the health effects of a vegan diet. the answer to a question from our viewers, but the difference between green and brown buckwheat, and at the end of the program, the traditionally beautiful recipe of the week and the continuation of the main investigation of the issue, how do professional confectioners use the microwave and what

dishes are much easier to make in it than on the stove? strength of taiga strength of river strength of mountains strength of spirit strength of will strength of beauty strength of family strength of tradition strength movement

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on the air, live food is a program about what we eat, and how it affects health around the world , scientific research is constantly being carried out, dedicated to food and drink and every saturday. i'm sergey molodemov talking about one of the discoveries in the news of the week section. and the new dangers of a giant all-plant diet have been warned by scientists from the german federal institute for risk assessment in a study. they compared the bone health of 36 giants and the same number of people who did not restrict the consumption of animal food, ultrasound measurements of bone density, as well as the study of biomarters in

blood and urine tests, gave an alarming result. it turned out that 12 of the 28 main parameters in fans of an all-plant diet are at lower levels. in particular. they lack essential amino acids. vitamins a and b6 lysine according to another study by the same institute, vegans also suffer from a lack of leucine iodine omega-3 fatty acids, all these substances that come to us with food affect bone health, including vegetarians should take into account these new scientific data to compose your plant-based diet carefully and diversified. food fans is the name of a column in which we show people who are passionate about cooking something that is undoubtedly tasty from their point of view. our task is to demonstrate these recipes to you. suddenly you will like it. and also study how

cooking methods affect the benefits and rate the resulting dishes according to the traffic light system, red yellow or green. shrimp as nutritionists assure us. this is a very healthy food in 100 g of only 97 kilocalories, while there is a lot of protein, as well as strong iodine phosphorus potassium plus a powerful antioxidant, astaxanthin is not for nothing that shrimp are constantly included in diets to lose weight and maintain fitness. olga kosenkova. engaged in bodybuilding and acrobatics on the pylon of the gym, finds five times a week at home with students.

olga's diet contains a lot of foods rich in fiber useful for digestion and protein important for muscles, white meat, nuts, eggs, vegetables, fruits, cereals, but shrimp take pride of place. first time. i tried shrimp in spain it was there and shrimp and grilled and breaded and paella with shrimp and shrimp in the salad. when i tried it for the first time. i now realized that this is just mine, i fell in love with shrimp and continue to love them. they don't bother me at all. many connoisseurs, including olga, consider the most delicious and least nutritious wild crustaceans from the north seas, but this is now a rarity. more than half of all shrimp sold in the world aquaculture are grown on farms, the largest of which are in china thailand

indonesia vietnam on the internet often write that in such a product is full of all kinds of chemicals, in particular antibiotics, but experts who constantly monitor the quality say that the situation is not at all so terrible and use some kind of antibiotics. a. especially growth hormones. this is a very expensive pleasure, therefore, in principle, on a large scale - this does not apply then the cost of shrimp will be very high. the only significant difference between artificially grown shrimp is that they really have much more than wild fat, that is, unnecessary calories. and also and this applies to any seafood high protein content, for some, can be dangerous. there is, for example, diseases of the gastrointestinal tract, which are also not particularly good for eating shrimp, that is, chronic diseases, especially in the acute stage. such as pancreatitis, cholecystitis

, some kind of colitis, if we observe moderation and cook shrimp correctly. that is, they are not pickled, not fried, but consumed in such a sparing form, it is quite possible that they can be used in these diseases as well. olga offers ideally useful from her point of view. the method of cooking shrimp takes. she is, of course, wild cold-water and makes scrambled eggs with them. to do this, she puts peeled shrimp, chopped spinach in a heated pan and pours eggs beaten with milk, not only delicious and beautiful omelets, but also very healthy, because we have a lot of protein in milk cells here. spinach fiber i already want to eat it, the author, of course, praises his own, but our assessment is always independent as a taster. we invited

former sailor dmitry novikov, he was born in murmansk, graduated from a naval school and worked as a sailor in fishing mourning. dmitry knows well how to choose high-quality frozen fish and seafood, but he has never tried an omelet with shrimp. the smell from this, i hope, a wonderful dish is on the whole entrance, and you look great. well then, help yourself while dmitry tries olga is worried in the next room and reassures herself that even her children are happy to eat such a dish. of course, i'm not popeye the sailor. but the fact that there is spinach here. i really like the combination of egg, uh, egg omelet with shrimp just gives. well , such an extraordinary taste and it is this combination of egg omelette with shrimp. i really liked it. well, how

do you like an omelet? you need to write down the recipe or go out and try food every morning for breakfast, sometimes you grab your own, it's definitely delicious. but is it really useful what the nutritionist will say and what will surprise the taster and the doctor, our second professional contestant about this very soon live food will be on the air. i'm sergey malozemov, look further. is it true that a microwave oven can refresh spices, bring old bread back to life and make delicious coffee the way i make coffee in the morning , as well as the answer to a question from our viewers about the benefits of green buckwheat and the recipe of the week will be everything. it is clear from the video that is only one minute long, a food allergy is an abnormal immune reaction to food and manifests itself. she can at any age and

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