Experiment:
Problem Purpose Hypothesis Method Variables Observations Results Conclusions Bibliography Acknowledgments
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Introduction
Last
year I did a research report on
microwaves for school. One thing that
really
fascinated me was the discovery that according to research done in
Russia, microwave cooking has a negative effect on the
digestive
system. My mom also showed me a chart in a book called
Health
Seekers,
which showed that microwaved food loses 90 to 99% of its nutrient
value.
When I looked at the bibliography of this book to find the source of
this chart, I found out that this chart had only
the title, name of the author, and publisher (Robbins, Joel, Vitality
Unlimited), but no date of publication so I didn't know how valid this
was and how to get more information about this.
This is how I came to choosing this subject for the Canada Wide Virtual Science Fair. In my research, I learned that certain kinds of food such as junk food, refined foods, and a diet too high in protein or fat, leave an acid trace in your blood, which is unhealthy because your blood is naturally alkaline. Alkaline is the opposite to acidic. This causes your blood to borrow calcium and other minerals (alkaline) from your bones, glands, organs, and muscles to neutralize the blood. This constant borrowing makes your body weaker and sick more often. I decided to compare the pH in the urine of people who ate microwaved foods, cooked foods, and non-cooked foods to see if microwaved foods are more unhealthy. |