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我曾写过一篇博文,是曾经用微波炉处理细菌营养液后细菌不能生长,当时说的不是论文而是看到了奇怪的现象,需要做科学实验才能证实与证伪.我做了严谨的试验,推翻了我前文的观察现象.下面是试验步骤与结果.
1.材料与方法:
把LB营养液粉末(Sigma, Cat#:L-3522)按照说明书浓度(25g/L)用蒸馏水配制成营养液.分三个处理:
B: 50 ml 营养液 + 100 ml 蒸馏水,在微波炉加热至沸腾(大气压下大约100摄氏度),然后继续加热使水分继续蒸发,至营养液剩下 50 ml. 微波炉处理时间取决于微波炉的功率,为了减少不同功率的差异,不是用时间恒定,而是用蒸发量恒定.如此处理,用SANYO 微波炉最高档,时间6分15秒.
C: 1.25g 营养液粉末放入150 ml 烧瓶里（不加水）与 A 同时高温消毒灭菌, 200 ml 蒸馏水用微波炉处理6分15秒,然后把 50 ml 微波炉处理的水加入烧瓶与没经过微波炉处理靠高温灭菌消毒的1.25 g 营养液粉末混合.手摇溶解.
等上面的三种营养液冷却后在无菌操作下分别放入三个试管,每个试管里 2 ml. 等于三个重复. 用同一克隆的细菌(JM109) 分别给9个试管接种.然后在摇动培养室(37 摄氏度,摇动频率275转/分钟) 16小时培养细菌.
2.结果:
目测三个处理的细菌生长没有差别.然后用分光光度计测量细菌密度(光波波长: 600;稀释倍数:10),换算后的OD600结果如下:
结果非常清楚: 不论是微波炉处理还是传统的高温消毒(包括微波炉处理水而营养液单独高温消毒处理),对细菌的生长没有任何差别. 此试验证明: 微波炉长时间处理(水分蒸发掉2/3)的营养液,照样不影响细菌的生长. 我上次的观察结果是不科学的偶然现象(只是观察现象,不是严谨的科学试验,我在博文里反复表明这一点,当时就是为了让朋友们做一个科学实验.没人提出想做,我就自己做了.)
"The Proven Dangers of Microwaves"
http://www.mercola.com/article/microwave/hazards2.htm
简单说就是，把志愿者请到旅馆，吃什么就按照设计来实行。结论是：参加试验的人吃过微波炉处理的食物后血液里的血红蛋白下降（血红蛋白的功能是携带氧气到全身。润涛阎注：如果心脏不好或心血管有毛病的就少用微波炉热饭）、白血球数量下降（白血球就是免疫系统里的作战部队，杀死癌细胞必不可少的战斗者）、也改变了胆固醇比例。
当然都是吃完食物后的暂时现象，这些数据很快就能恢复过来。人体的恢复功能很强大。
如果是老人，是不是会受到长期影响？
文章没说。
再次感谢阎哥的耐心。我由于用微波炉太多，因此比较关注这方面。直接到原文里看了一下，发现文中描述白血球的两处不一致。一处说：Lymphocytes (white blood cells)(淋巴细胞，白血球的一种）showed a more distinct short-term decrease following the intake of microwaved food than after the intake of all the other variants，这个阎哥也引用了，但后面有一处又说了：The increase of leukocytes （白血球） with the microwaved foods was more pronounced than with all the other variants.
另外我也查了正常饮食前后红血球和白血球的变化，红血球(RBC)和淋巴细胞（lymphocytes)会显著降低，白血球（WBC）轻微降低. 见这里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/
里面有全文的连接。
再回复你：对照组吃了没有经过微波炉处理的食物后是否也发生血红蛋白变化？答案是不会发生。如果发生了变化，不论是高了还是低了，都会在新闻报道里说：“微波炉处理的食物令人吃过后血红蛋白下降程度高过对照组。”
我不知道如何写文章能把如此简单的逻辑讲清楚而不产生被有科学素养的人抱怨我写文章太啰嗦。
别客气啊。担心其他读者误会您的评论。
你不是搞科学的就别瞎嚷嚷了。所有的科学试验都必须是分成两组。比如该试验一组是吃微波炉处理的，一组是吃没有经过微波炉处理的，而是必须是双盲，就是参加试验的本人并不知道自己属于哪一组。否则，没有科学杂志会给发表。凡是搞过科学研究的都必须遵守科学研究的规则。否则，不是搞科学，而是笑话。科学报道分两类，一类是科学杂志的原文，另一是科学新闻报道。除此之外是综述。只有原始的科学论文才需要提供（对照）研究材料与方法、结果与讨论。而综述与新闻报道则不需要提及对照与研究的细节。看文章需要看的是新闻，然后内行去找原始论文。
+1
这真的不是关键。
如果微波炉只是加热，而非其它原理而影响分子结构，那么，煮肉可以煮上八个小时，味道优美，也不会产生吃进去后人的血红蛋白下降。用时间说事毫无意义，因为用炉子煮饭煮肉时间长短最多影响味道，而不会影响吃进去后血红蛋白的降低。他的试验没有问题。如果微波炉只是加热功能，哪怕加热三个小时，需要的只是按时加点水而已，对人吃进去后不会产生血红蛋白下降的影响。我们知道，如果只有加热功能，那即使把所有的蛋白质都加热变性，最后的产物是20种人体需要的氨基酸。您可能不在生化领域才得出这样的疑问。
人体是非常复杂的。即使微波炉处理的食物能让人血红蛋白下跌，我也认为微波炉没那么可怕，说不定临时下跌会诱发人体内合成血红蛋白的能力增强呢。我没证据，但理论上讲也算是个锻炼机会。谁能说得清？就好比去打仗，你一开始就被你的战友背后捅了一刀而败下阵来，可这也许你被救活了。如果去了战场，可能就被敌人杀掉了。所以，从背后捅你一刀的你的战友等于救了你的命。所以，我不管那么多，新命运就行了。死了就死了，20年后又是一条汉子。疑神疑鬼就无法高高兴兴地生活。
“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/
当然都是吃完食物后的暂时现象，这些数据很快就能恢复过来。人体的恢复功能很强大。
如果是老人，是不是会受到长期影响？
不知道。
就这么说吧，我建议大家：如果太忙，就用微波炉热饭；如果有时间，就用汽炉子或电炉子加热。这个建议比较合理，照顾了两方面的情况。
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.
我用微波炉煮鸡蛋不炸也就是应用盐水屏蔽微波电场的原理。根本不会改变蛋白质什么的，放心吧！