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The Dangers of Microwave CookingHealthy Living
It's interesting what people notice sometimes. In my last video blog, I posted a clip of me in the kitchen whipping up some REAL mayonnaise. One of the comments I received by email about the video asked me if I used my microwave, as this appliance features so prominently behind me as I am mixing up the mayo.
Induction Stoves Cook Very Similarly to Microwave Ovens
Note also that the trend toward induction stoves is very troubling as the radiation produced from these ranges is similar in danger to microwaves. This article details the problems and what you should look for instead to avoid an EMF hazard in your kitchen from inductive cooking.
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Comments (57)
I did not know that it is so dangerous microwave radiation
You're spreading myths. You can't create a structural isomer of water. Structural isomers are created when you disassemble a molecule and then reassemble the atoms in a different arrangement. There is only one possible arrangement for H2O, so structural isomers for water are impossible.
All cooking methods will alter proteins and breakdown vitamins. Microwaving may do this worse than some other cooking methods, but only because microwaves get things hotter. Some cooking methods can heat things even more than microwaves. Understand that altering proteins is one of the main points of cooking. It's what makes cooked meat different from raw meat. Microwaves do NOT create radiolytic compounds. That requires ionizing radiation, which microwaves are not.
Over-heating blood for a transfusion will always cause hemolysis no matter what method is used. It's important to warm the blood gently to prevent this. Regular microwave ovens are designed to heat quickly, but don't heat evenly, which makes them unsuitable for this purpose. However, there are now special microwave blood warmers that are designed to heat blood safely.
Throw the microwave completely out of the house and replace it with a large Toaster Oven instead! That will cover the hole in your wall! Microwave ovens are putting off radiation up to 10 feet away WHEN NOT IN USE!!! Any food stored within 10 feet is getting a constant supply of radiation… along with you! To reheat food in a toaster over or conventional oven, set the temperature to 250 degrees. Fix your plate with left overs just as you would for the microwave and put your plate in for 20 minutes. If it comes out of the freezer, heat for 40 minutes. You can also thaw things the same way! A package of hamburger will thaw in about 45 minutes.
I'm going to try to attach a link, that I hope is approved, that I read a few years ago that explains this… The Hidden Hazards of Microwave Cooking – health-science.com/microwave_hazards.html
Somebody needs to take a basic chemistry class!
Thank you all for thoroughly confusing me. I would like to know the credentials that Don and Kiwi-Lan hold to produce their posts. Sarah I appreciate your knowledge but think you truly follow mercola way too much. I used to until his enterprise grew to where he actually believes he knows all about science and conspiracies. The man livea in fear. Perfect love casts out fear. He creates more fear in people than hope in health. I agree with many on this post. You are right on for the most part but not in simply quoting someone else's study in a book that you yourself cannot truly articulate. Be careful. Blessings.
I was hoping to find some real definitive information on microwaves but am saddened to find again just a few references to one unknown study and Mercola. He is not the end all in health, sorry.
Glass containers are unnatural, as is shipping food in trucks/cars/trains, so many things didn't exist before humans invented them, but that doesn't mean you should keep the lights off when the sun goes down.
Please don't be afraid of energy! Microwave ovens are safe– these anecdotes demonstrate nothing except that people's active imaginations cause them to see monsters in the dark shadows.
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I haven't used a microwave to heat food for ages! However, my kids and husband will use it occasionally. I have said that when the microwave breaks we won't be getting another one, however it seems like we have the LONGEST LIVED microwave of anyone I know! I've had it the darn thing 18 years now! (Maybe it just doesn't get used enough anymore!!)
Unfortunately, my husband doesn't at all believe that microwaving food is bad for you… nothing I have shown him is yet to convince him.
Teo The water is well water from a pretty clean sorcue in the southern Sierras at about 3500 ft elevation. I used some distilled water too but didn't show the picture. They all sprouted at the same rate.Franken Thanks for the link. I agree, it doesn't exactly follow from these little experiments that the microwave is A-OK.Amanda
Mrs H
Oh and as to alternate uses of the microwave – it's in our dining room still, and our midwives used it to heat up small towels when i was delivering my baby
Mrs H
Food cooked in a microwave is just gross, anyway; I mean, I can't tell the difference when I melt butter or something, but reheating leftovers always ends up with a nasty product. We use our toaster oven for that! We took our microwave out of our kitchen just because we didn't like the food after it went through it, but it is interesting to see there are apparently health risks, too.
When microwaves first came out, many people were opposed to them (my grandma, although she has one now, would not touch food that was heated in it!) and were wary of the seeming risks.
Years later, we're pretty accustomed to seeing them everywhere, and used to the convenience of them. But, it does seem a little hairy to cook your food by a method commonly known as "nuking" it!
I have a strange question–trying to get out of SAD mindset & embrace more natural foods & cooking methods which is difficult to transition as I didn't grow up with traditional methods (memories of my nuking packets of instant flavored oatmeal in plastic bowls which changed colors when heated are haunting me) & get that heating up foods is just as easy over the stovetop or toaster oven which I can do at home, but I work fulltime away from home & thermos only keeps my soups hot about an hour. I can't bring a toaster oven to my office I have found I can heat up soups by placing glass jars (got rid of plastic) in front of my space heater which slowly heats up over about an hour. Is there any contraindications in doing this? I don't know the exact mechanism of space heaters, but assuming it's just a forced air system of shooting out heat….thanks!
For some reason, I feel very sick when I eat microwaved food.
Micky Mouse
That's because your momma can't cook.
I bought a wooden medicine cabinet that was made in India. One night I heard a munching noise from within one of the doors. I assumed it was some sort of exotic bug, removed the door which fit perfectly in our microwave, and set it for 6 minutes. The munching stopped; another practical microwave application.
As usual, everything in moderation, and you will find the truth lies somewhere in the middle.
My sister uses her microwave to sanitize her sponges. I figure if it can kill bad germs it is probably killing the good nutrients too.
Put that sponge in the oven and the germs will be killed too. Its not the microwave killing them, its the heat.
Honey Rowland
We haven't had a microwave for 8-9 years. I tore ours out as I figured how healthy can food be if you can't stand in front of one? So…tore it out and in that space I added a lovely spot for cookbooks. Measure, go to lowes, pick out some nice wood (birch if staining), give them the sizes you need to line the hole (sometimes you don't need to do this step as it's finished but needs painted and to be trimmed/retrimmed.), grab some liquid nails or your finish nailer, tack/glue it, paint/stain, trim out…voila….no more microwave and a nice spot for cookbooks or your toaster oven.
Nice site. I'm enjoying it as I'm a recent/former vegan with pastured meat in the freezer and starting GAPS…
Nikki Brown
Do you have any opinions about using pressure cookers? I'd love to hear your comments. I guess we are just addicted to getting that food done fast!
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Fonda LaShay
The only thing we use our microwave for is heating up heat packs occasionally too. Do you know of another way to heat them, would the oven work? I would love to ditch the microwave, as it just takes up space in the storage area now.
Kelly @ The Nourishing Home
Excellent article! I continually refer people to this when they ask why I don't use my microwave to cook or reheat food. However, it makes a nice extra storage compartment. Since my microwave is built in to my cabinetry, I had to find some use for it. Blessings, kel
Hello. I thought the plant study was fascinating and posted it on my facebook page. One of my friends told me the study was a hoax and gave me a link to snopes.com. Here is the link: http://www.snopes.com/science/microwave/plants.asp
I just thought you might want to know.
I haven't used a microwave in over 6 months and other than heating the rice-filled heating pads I don't miss it. It WAS really convenient for that, darn. But it's in my basement and my dehydrator has taken its place.
Hi, thank you for your opinion on microwave ovens. I certainly think they are probably not the most healthy way of heating or re-heating food (esp. if your food is in plastic) and I plan to limit the use of my microwave as much as possible from now on. However, the plant example that you gave (which is a very compelling example) is false, you should probably remove it from your post if you want to be seen as credible. Here is a snopes link where a similar experiment was done in a more controlled environment and the plants all were just as healthy: http://www.snopes.com/science/microwave/plants.asp#exp1
Thanks again for your advice and your blog. I don't think you purposefully mislead people by referring the the plant experiment, but now that you know it is false you should remove it.
Sarah, the Healthy Home Economist
Russians ban the microwave oven found in 90% of American home:
Kirk Price
There was no ban on microwave ovens in Russia. One reason they didn't have them was because they did not have the capacity to make them safely. ethw.org/First-Hand:There_Was_No_Ban_on_Microwave_Ovens_in_the_USSR
Indian Food Buff
That's why i never had tried using a microwave oven for there are other alternatives in heating a food aside from it is convenient it also prevent the damage of the food and environment. I for me it is a costly thing to invest with.
Sarah, the Healthy Home Economist
Sorry, Don, but I don't agree at all. There is very much such a thing as an impaired water molecule!!!! If you haven't seen photographs of various water molecules in different environments (pristine to polluted), they are quite astounding. You didn't comment at all on the study in "Search for Health" which is probably the most damning evidence against the microwave to date. I could go on and on (like microwave is not a form of radiation? In High School Physics you learn that even visible light is a form of radiation as is heat). I don't think you would be open minded about the subject anyway based on the tone of your comment so I will stop here.
Sorry Sarah, Don had a mixture of right and not quite right. But have you really seen photos of water molecules?
You are right that microwaves, heat and light are a form of radiation, but Don is right when he says there is no isomer of water. There isn't, it's physics. Radiation is the emission of energy in wave or particle form. Microwaves do not have an energy level sufficient to cause radiolysis so cannot create "radiolytic compounds", that can only be done by high energy radiation well into the ionising segment of the electo-magnetic spectrum. Again, that's physics, it's impirical, provable and repeatable. Don is also right when he says that fats, sugars and ice have weaker dipoles and therefore are less affected by microwaves.
He is also right in saying that at a given heat, the molecules will vibrate at the same speed regardless of the source of that heat. Given that roasting, grilling, frying and baking all heat up to the 200°C range while microwaving is stuck down near the boiling point of water at 100°C, conventional cooking creates molecular vibration far in excess of anything a microwave oven could do. If microwaving can violently rip a molecule apart then I hate to think what baking does!!
The microwaved water on plants has been debunked. Do it yourself (and I mean yourself, don't let someone else tell you their results). A Bohmert's (or the author's granddaughter, it's the same series) series of photos is a fake, a fraud, photoshopped. Look carefully at Day 1 and Day 5 and there is NO difference except for the microwaved plant, there's not even any growth on the normal plant!
I haven't seen the study in "Search for Health" and would love to see it. But if it mentions Hans Hertel I'll throw it away immediately. His "paper" has never been published in a peer reviewed journal not released for scrutiny. If it mentions the Nazis inventing the microwave oven (they didn't) or the Soviets banning it in 1976 (the didn't either), if it has a definition of radiation that hints or suggests that it is the result of the decay of molecules, I'll do the same thing.
Thank you! This blog post makes me never want to read anything on her blog again, because she's so sure of herself when her science is so dead wrong its embarrassing.
Exactly. I'm with you.
The mere fact that you're talking about structural isomerism about water is a blatant display of your ignorance. But you don't stop there. You go on confusing «radiation» as the general process by which electromagnetic wave pass through matter and «radioactivity» which is the result of ionized particules coming from a chain reaction commonly called «irradiation».
Ionizing radiation is generated through NUCLEAR REACTIONS, either artificial or natural, by very high temperature (e.g. plasma discharge or the corona of the Sun), via production of high energy particles in particle accelerators, or due to acceleration of charged particles by the electromagnetic fields produced by natural processes, from lightning to supernova explosions.
I hope you are intelligent enough to understand the difference and that YOU CAN'T POSSIBLY ACHIEVE RADIOACTIVITY WITH YOUR 1500 WATTS MICROWAVE.
You don't want to use a microwave fine. But you shouldn't go around spreading false information about something you obviously don't understand.
Finally, if you want to go around brandishing studies, I suggest you use serious ones. As the one by Doctor Hertel you rely on was done on 8 people ( including) him. Moreover, THERE WAS NO CONTROL GROUP!!! The 8 persons drank and ate both type of foods. Finally, they only «tested» raw food against microwave cooked food. Therefore, we don't know if there's a difference between microwave cooked or oven cooked.
Godspeed. (You'll need it)
First of all, I would recommend that you read this article, it is published by a reputable source, and everything in it is scientifically proven and accurate: ehealthmd.com/content/microwaved-food-dangerous-myths-and-facts#axzz3jaJlCdz6
Second of all, Norma Levitt is completely irrelevant in this article. Boiling her blood would have had the same effect as microwaving her blood: the two methods accomplish the same thing. They both heat the blood up to very high temperatures. Blood is not just a liquid, like water: blood is alive, full of red and white blood cells, and many proteins, for example hemoglobin. All cells die at high temperatures, and their proteins denaturize (deform). It is the same process as pasteurization, which involves heating a medium full of bacteria to the point at which they die.
Third, there is no impaired water molecule. There is impaired water, but that is due to contaminants within the water, such as bacteria. Hydrogen and Oxygen always arrange themselves into their characteristic "Mickey Mouse shape" when they form water, and there is no other shape they can take, and as long as it has a mickey mouse shape, it will always have the same polarity. Microwaves are non-ionizing radiation, they do not rearrange water because of water's polarity.
Lastly, if water is torn apart, as you say in the article, it simply yields 2H2 and O2 (For every 2 molecules that are decomposed, 2 molecules of H2, Hydrogen, gas are formed, and 1 of O2, Oxygen gas is formed). These gasses are harmless, as they are abundant in the atmosphere.
There has never been a study the conclusively proves anything, Kiwi-Ian shows with the debunking of the "Search for Health" article.
Sarah TheHealthyHomeEconomist
Search for Health isn't an article … it is a very thick book. And, Norma Levitt's blood was warmed, not boiled with a microwave.
Even if it was warmed, the microwave is not the place to do it, because it warms it too much. It is equivalent of pasteurizing milk on the stove. As blood contains a high amount of water, it is heated up quickly. Blood does not even need to be boiled for the cells to die: the cells die way beneath the boiling point of water, because the enzymes and proteins they depend upon to carry out cellular processes begin to denaturize above 100 degrees farenheit (While the boiling point is 212), the cell membrane becomes too fluid, and many of the organelles that are part of the endomembrane system stop functioning, due to problems with their components (Which is why having a high fever for an extended period of time can have serious adverse effects). In essence, many parts of the cell lose their functional shape, because they Hydrogen bonds and Disulfide bridges, etc, cannot hold the proteins in their normal shape at temperatures that are too high. Thus the proteins cannot carry out their functions, which in turn causes the whole cell to die. Furthermore, if the membrane of the cells burst and harmful enzymes leak out, they could damage other parts of the body,
And I stand corrected: Search for Health is a book. However, that book is old and outdated, and as Kiwi-Ian pointed out, Dr. Hertel is not a reputable source.
You argue with people, such as Dondye, that they are biased on the issue, and do not keep an open mind on it. I still recommend that you read the article published by ehealthMD at ehealthmd.com/content/microwaved-food-dangerous-myths-and-facts#axzz3jaJlCdz6 as it is full of links to actual studies (Published from sources such as the EPA), and it is more current than Hans Hertel's studies.
By the way, the article also addresses Hans Hertel' study. I highly recommend you read it, as it could give you a more objective view of the issue.
First off, I would like to say thanks, Sara for all the good advice you give – I stumbled on to this post while reading your 5/12/10 post about proper care and feeding of infants that I intend to forward to my nephew and his soon to be bride. However, I will have to add a caveat that the link about microwave ovens is total nonsense.
As Rebecca points out, the two plants story has been debunked. It is a simple enough experiment to replicate yourself; just make sure that the water for both plants is allowed to cool – per your post about using boiling water as an herbicide.
There is no such thing as an "impaired" water molecule. There is no "structural isomerism" – two hydrogen atoms and one oxygen atom only fit together one way. At 212 degrees F they separate – no matter what source is used to heat them. If "the structure" of water could be changed so easily by simply microwaving it, we'd all be using our fusion generators to light our houses. All other things being equal, there is no test that a physicist can perform to discern microwaved water from water that has not been microwaved.
A microwave oven does not heat food using "radiation". It uses an oscillating magnetic field that, thanks to water's unique dipole structure, causes the water molecule to vibrate. (I'm not sure how "natural" this is but I am very thankful for the giant magnetic field that encompasses the earth and protects us from the ionizing radiation of the sun.) The measure of how fast the molecules in a substance are vibrating is called it's temperature.
The effects of the magnetron only penetrate the outermost layer of the thing being heated – it will still be cold in the middle if you don't cook it long enough. The middle is heated by the neighboring molecules in the same manner as any other source – by conduction. When the thing next to you gets warm, you get warm too.
Most of the strange ways things seem to heat in the microwave are because fats, sugars and ice have much weaker dipoles, so the liquid water molecules will heat up first. The reason food doesn't brown the same way is because the food is not being bombarded by infrared radiation the way a conventional oven works. Food doesn't brown when you steam it either.
Every other chemical change ascribed as harmful when done by a microwave oven is the same for any type of heating. That is what cooking does.
Unfortunately, most people overcook with their microwave ovens. You wouldn't cook a delicate sauce on the stove on high without stirring it, yet this is how most people use their microwaves.
It is a sad comment on our education system that intelligent, well educated people can be so easily taken in by pseudo logic and conspiracy theories because they don't understand science. (If we all listened to Dr. Mercola, we wouldn't be cooking at all and he is a Doctor!)
Please keep up the good advice but try to be a little more discerning about the conspiracy theories.
P.S. The only connection between microwaving food and radiolytic compounds is in the "your microwave is killing you" literature. Radiolytic compounds are formed by ionizing radiation of which your microwave oven produces exactly none.
I heart this soooooo much, I can't even tell you.
I am electrically sensitive and really cant use microwave ovens without some very unpleasant side effects. I have also linked to you http://electricsense.com/2010/04/07/electromagnetic-fields-and-microwave-ovens
I linked to you. Great post!!!!
I too use my microwave as an extra cabinet. Currently we are building a home and found a combo microwave/convection oven/hood. It can be used just as a convection oven.
Sarah, the Healthy Home Economist
Of course there will be deniers of what Norma died of .. a jury found OJ Simpson innocent too. If the microwave wasn't dangerous, why don't hospitals use them as standard practice? Because there is undeniable empirical evidence that microwaving human blood destroys it while a gentle warming conventionally does not.
Norma Levitt did indeed die after receiving microwaved blood. Her family sued the hospital claiming that overheating resulted in haemolysis (break down of the red blood cells) which released potassium ions (the active ingredient in a judicial execution by lethal injection) and killed her. The hospital claimed that it was a blood clot based on the autopsy report. Whichever, neither claimed it was some sort of mysterious radiation. The hospital won.
Why don't hospitals microwave blood? For the same reasons they don't heat blood in saucepans or under the grill, both apparently acceptable ways of cooking food. Cooked blood, whatever way it was cooked, is a killer.
Please look at the evidence : Warner v. Hillcrest Medical Center 1995 OK CIV APP 123 and the newspaper report on "Patient Killed by Blood Cooked in a Microwave Oven Like a Baked Potato; Weekly World News 16 July 1991"
By the way, a science paper at this time was indeed proposing microwave heating of blood providing it was well controlled : Rapid in-line blood warming using microwave energy: preliminary studies; Schwaitzberg SD, Allen MJ, Connolly RJ, Grabowy RS, Carr KL, Cleveland RJ.; Department of Surgery, New England Medical Center, Boston, MA 02111. J Invest Surg. 1991;4(4):505-10.
According to this webpage, Norma Levitt died from a blood clot, not a blood transfusion warmed in a microwave.
Sarah, the Healthy Home Economist
Thanks for posting, Rebecca. Regardless of whether the plant photos are faked or not – I still would not drink microwaved water. It destroys the water molecular structure and would not be hydrating at the very least and damaging to the body at worst.
How exactly does it destroy the chemical structure of water? There is literally no scientific basis for that statement. Microwaves heat food differently than other, more traditional appliances such as the oven, but still in a very similar way. Microwaves use rotating magnetic fields to cause the water molecules to vibrate, generating friction, which causes the water to heat. Ovens heat food without rotating magnetic fields, by conduction, however there is nothing unnatural about the way microwaves heat food. Regular ovens also generate friction in much the same way as microwaves, when they collide and rub against each other. In either case, these collisions are not enough to separate water into different compounds: At 2200 degrees Celsius, about 3 percent of water are separated into their components (Keep in mind that temperature is the movement and vibration of the molecules and atoms, so it is impossible for water to separate in the microwaveas the temperatures are simply not high enough, and also that even though water evaporates at 100 degrees celsius, its chemical structure is still intact, it just is not attached to other molecules by hydrogen bonds, and kept in place as a liquid.) Also, water has no structural isomer, the only cases in which a water molecule can be different from another water molecule,is "heavy water" in which deuterium hydrogen is used instead of the regular protium hydrogen found in 99.8% of water molecules. The microwave does not generate harmful ionizing radiation which could actually impair the water, as you put it: Microwave ovens do not have enough power to do so. At no point during this process are the water molecules damaged or impaired, and there have been no studies that correlate microwaved water to health defects. Dr. Hertzel's study, which you discuss briefly tested an infinitesimal amount of people, which is not a large enough group for such a big accusation, and his results have never been reproduced.
In addition, Radiolysis is defined as being the dissociation of molecules by nuclear radiation, which obviously does not apply in this case.
I just wanted to point out that non ionizing radiation does not "stick around in the food" after it is taken out of the microwave, much the same way in which light does not "stick around" after you turn off the light switch.
Sarah TheHealthyHomeEconomist
I suggest you google the photos of water microscopically photographed after being microwaved.
This article explains the science – health-science.com/microwave_hazards.html
Sarah, the Healthy Home Economist
I use my little toaster oven for reheating and it really doesn't take much more time than a microwave. I have the Euro-Pro model and it is really a very versatile little appliance.
Lisa Wallen Logsdon
We also have a microwave that sits in a space cut out of the cabinetry. We have NEVER used this microwave and it is never plugged in. We use it to hold my crockpot and a file of recipes printed from the Internet. My brother went to heat up his coffee once and his mouth dropped open when he saw all the stuff inside. He was incredulous as he looked at me questioningly. I am trying to get my husband to make a door with top hinges so I can remove the microwave and use the very large hole as storage which I really need. I have not used a microwave in about 8 years, maybe longer.
I have no argument with the rest of the points, but I believe that plants experiment was not real and has been thoroughly debunked, including on Mythbusters. I think snopes has something about it too.
Thanks for the post, I'm currently trying to drastically reduce our usage!
Mrs. Mac
We've cut back 99% of our microwave usage this year after reading such stories as you've linked. I had a similar microwave/hood combo unit over my stove and was able to replace it with a nice high efficiency exhaust hood … only having to redo a little bit of tile work to the back splash area … a quick fix without ripping out cabinets. Does your microwave/hood exhaust to the exterior of your home? Thanks for the links … I'm going to have my family read them.


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Your Sexy Girlfriend is desperate to see you again...
Your Sexy Girlfriend is a great new app with all the features of a real girlfriend.
Is your girlfriend away? Or are you just plain lonely? This great little app offers some hot features:
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- Luscious lips for kissing
- Message your virtual girlfriend. Better keep it clean.
Love and Kisses, Your Sexy Girlfriend xxx
App Changes
- June 04, 2014 Initial release
- March 07, 2015 New version 1.02


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DECATUR, Ala. (AP) - Ground is being broken on the second phase of a robotics technology park at Calhoun Community College in Decatur.
Gov. Bob Riley is expected to participate in the groundbreaking for the next phase of the robotics research, education and training facility at the Calhoun Campus on U.S. 31.
Phase II will be the Advanced Research and Technology Center. It will be designed for robotics research and development. It will feature a test facility for companies in the robotics manufacturing industry. It will be used by NASA and the U.S. Army Missile Command for research, development and testing.
(Copyright 2010 by The Associated Press. All Rights Reserved.)


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MSU's Schaffitzel Snags Preseason Football Honors
June 21, 2013
CFPA Preseason DB Watch List | BSN Preseason All-America Teams | Schaffitzel Bio
SPRINGFIELD -- More than a month before the Bears open fall camp, Missouri State junior safety Caleb Schaffitzel is already raking in preseason national honors with a pair of early accolades coming his way this week.
The 2012 All-America selection earned National Defensive Back of the Year laurels by the College Football Performance Awards last season and was named to the CFPA's Defensive Back Award Watch List this week. Schaffitzel earned the preseason honor along with 35 other returning FCS safeties and cornerbacks who will be vying for the top individual defensive back award in the Football Championship Subdivision this season.
College Football Performance Awards, the largest awards organization in D-I college football, selects its honorees exclusively on objective scientific rankings to the extent players increase the overall effectiveness of their teams. More than 130 CFPA recipients have signed professional contracts, and 21 have been first-round NFL Draft selections.
Likewise, Beyond Sports Network named Schaffitzel as a 2013 Preseason All-America pick this week. Schaffitzel is a first-team pick on the FCS list produced by the on-line publication. He is joined by fellow first-teamer Jaquiski Tartt of Samford on the top team and is one of just six safeties recognized on the site's preseason All-America honor roll.
Last season, Schaffitzel registered a team-high 109 tackles for the Bears with 5 interceptions and 11 passes defended. He tied for 10th nationally in interceptions per game (0.45) and finished 23rd in tackles per game (9.91) in the final NCAA Division I FCS statistical rankings. He was also a two-time MVFC Defensive Player of the Week, two-time CFPA National Defensive Back of the Week and one-time CFPA National Defensive Player of the Week. The Sports Network, which placed Schaffitzel on its 2012 All-America third team, named him as its National Defensive Player of the Week on Nov. 5 for his efforts against No. 1 North Dakota State. In the NDSU game, he broke an MSU record and tied an MVFC record with a 100-yard interception return for a touchdown.
Schaffitzel was also named to the Associated Press All-America third team, Capital One Academic All-America second team, All-Missouri Valley Football Conference first team, and MVFC All-Academic first team. He also earned MSU's Media Player of the Year, Team MVP and Lifter of the Year Award.
The native of Fair Grove, Mo., is one of 10 returning starters on the Missouri State defense this fall. Under eighth-year head coach Terry Allen, the Bears will open fall camp on July 31 and will meet the media at MSU's annual Media Day event Aug. 5.


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Fletcher planning 60th anniversary gala
Published: Wednesday, August 10, 2011 at 4:36 p.m.
Last Modified: Wednesday, August 10, 2011 at 4:36 p.m.
Supporters of Fletcher Technical Community College in Houma are gearing up for a glitzy gala to celebrate the school's 60th anniversary.
For details on the birthday bash and what celebrities are going to headline it, read tomorrow's edition of the Courier or the Comet, or log on to www.houmatoday.com or www.dailycomet.com.
Reader comments posted to this article may be published in our print edition. All rights reserved. This copyrighted material may not be re-published without permission. Links are encouraged.


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Polk Audio TSi200
Crutchfield Customer Review (What's this?)
So far so good. Replaced smaller front speakers with these. Guess they are bigger than I anticipated, but not an issue. Sounds good....give them a little break-in period to see if they start sounding even better. But really great so far.
Pros: Look good and sound great!
Cons: None


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The Partnership joins the sexual, reproductive, maternal, newborn, child and adolescent health communities into an alliance of more than 725 partner organizations across seven constituencies: academic, research and teaching institutions; adolescents and youth; donors and foundations; health-care professionals associations; multilateral organizations; non-governmental organizations; partner countries; and the private sector. Our mission is to increase the engagement, alignment and accountability of partners, by creating a multi-stakeholder platform that will support the successful implementation of the Global Strategy for Women's, Children's and Adolescents' Health, enabling partners to achieve more together than any individual partner could do alone.
Our vision
A world in which every woman, child and adolescent in every setting realises their rights to physical and mental health and wellbeing, has social and economic opportunities, and is able to participate fully in shaping prosperous and sustainable societies.
Our mission
To increase the engagement, alignment and accountability of partners, by creating a multi-stakeholder platform that will support the successful implementation of the Global Strategy for Women's, Children's and Adolescents' Health, enabling partners to achieve more together than any individual Partner could do alone.
Our focus
The Partnership deploys its core functions of Alignment, Analysis, Accountability and Advocacy in full support of the 2030 Survive, Thrive and Transform targets of the Global Strategy. Over the course of our Strategic Plan for 2016-2020, the Partnership will:
- Accelerate action on the unfinished business of the MDGs, with a focus on equity to sustain efforts in countries that have fallen behind and to address the most marginalised, excluded and high burden populations and settings;
- Accelerate action and gather the learning and evidence needed to tackle "frontier" and other critical challenges: including stillbirths, fulfilling SRHR needs and rights of all, meeting adolescents' unique & varied needs, and inspiring action everywhere, in particular in humanitarian and fragile settings; and
- Build knowledge and experience with inter-sectoral collaboration among Partners and related sectors to address the drivers of ill health and inequity.
The Partnership is fully committed to all of the 2030 targets in the Global Strategy and will focus on driving progress on the targets of direct relevance to the continuum of care across sexual, reproductive, maternal, newborn, child and adolescent health:
- Reduce global maternal mortality [SDG3.1]
- Reduce child mortality [SDG3.2]
- Reduce newborn and infant mortality [SDG3.2]
- Achieve universal SRHR access and satisfy demand for family planning [SDG3.7/5.6]
To achieve this progress, the Partnership will necessarily strengthen inter-sectoral outreach and collaboration on other Global Strategy and Sustainable Development Goals targets, including but not limited to those that relate to nutrition, water and sanitation, education, and the rights of women and girls.
The Partnership is governed by a Board, and administered by a Secretariat hosted at the World Health Organization in Geneva, Switzerland. The Partners' Forum brings together all PMNCH members together every two to three years.


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Chateau de Reignac Bordeaux Superieur 2010
Bordeaux Red Blends from Bordeaux, France
Winemaker's Notes
Reignac's gentle slopes and gravely soils facilitate natural drainage. The gravel reflects and stores the sun's heat which promotes early ripening of the estate's grapes. Great terroir is the key to the wines of Reignac. It is this splendid terroir, recommended by Michel Rolland that gives Reignac its edge.
Blend: 70% Merlot, 25% Cabernet Sauvignon, 5% Cabernet Franc
Critical Acclaim
Wine Spectator - "This is really solid, with velvety layers of crushed plum and boysenberry nicely woven with sweet spice and warm cocoa. Broad but focused.
Barrel Sample: 88-91"
The Wine Advocate - "An over-achieving generic Bordeaux, Reignac has turned out a real classic in this vintage. Opaque ruby/purple with notes of graphite, crushed rock, forest floor and black currants, this wine is medium to full-bodied, very rich and best drunk over the next decade."
Château de Reignac Winery
Château de Reignac sits atop the highest point in the parish of Saint Loubes, overlooking a 135-hectare clay and gravel rise that includes a single 80-hectare block of vines.
The original château was built by Seigneur Baude de Peyron in the 16th century. It was remodeled in the 18th and 19th centuries. In the late 1800s, a central courtyard was added that features his signature wrought iron railings and in 1868, a remarkable greenhouse was designed by Gustave Eiffel.
The present owners, Yves and Stephanie Vatelot, purchased Reignac in 1990 and have worked continuously ever since to restore the estate to its former glory while introducing numerous innovations. The world-renowned Michel Rolland is their consulting oenologist.
"Reignac is the standard bearer for what can be achieved by a passionate proprietor who cuts yields to a minimum, and does everything right in the cellar. Reignac is the leading candidate for the finest generic Bordeaux produced year in and year out. It can compete favorably with classified growths..."
- Robert Parker, The Wine Advocate View all Château de Reignac Wines
About Other BordeauxView a map of Other Bordeaux wineries A few extra appellations:
Bourg & Blaye
These two appellations are just across the Gironde river from the Haut-Medoc – a bit northwest of St-Émilion and its satellites. Bourg is the smaller appellation, nestled under the much bigger Blaye. Both have AC status, Cotes de Bourg AC and Cotes de Blaye AC. One step up on the AOC chain is the Premieres Cotes de Blaye AC, producing excellent red wines. Both regions rely primarily on Merlot, blending with Cabernet Sauvignon and some Cabernet Franc. Whites are allowed here too – usually Sauvignon Blanc, creating dry and pleasant wine.
Listrac & Moulis
These two appellations are situated in the western part of the Medoc, in that they are further inland from their more prestigious neighbor communes like Margaux and Pauillac. In typically Medoc fashion, the wines are based on Cabernet Sauvignon. Due to their location further inland, the soils are dense and retain water, leading to wines that can be more rustic than those wines from communes on the riverbanks. But seek out the good producers, as many bargains are to be had in the Cru Bourgeois of these regions.
Entre Deux Mers is not exactly what it means – between two seas - as technically it's between two rivers. The wines produced in this region, sandwiched between the Garonne & Dardogne rivers, are light and charming and often reasonably priced. The AC of Entre Deux Mers is only for white wines, reds from the region will be listed as Bordeaux AC. Like other Bordeaux whites, wines of the area are made from Sauvignon Blanc, Semillon and Muscadelle. Light, crisp, citrus-y and floral, these wines are great summer drinkers.
Bordeaux & Bordeaux Superior
Bordeaux wines that do not fall under a specific appellation are labeled "Appellation Bordeaux" or "Appellation Bordeaux Superieur." The majority of wines made in Bordeaux fall into one of these categories. Wines from these two classifications are made with grapes that come from any appellation within Bordeaux – white or red. Most of the wines are white, and much of the red comes from Entre Deux Mers, where only white wines can bear the namesake appellation on their label. Bordeaux Superior has slightly stricter regulations than the Bordeaux AC.
About France - Other regionsWhen it comes to wine, France is a classic. Classic blends, grapes and styles began in the country and they still remain. Think about it - people ask for a Burgundian style Pinot Noir, they refer to wines as Bordeaux or Rhone blends - Champagne even had to pass a law to stop international wineries from putting their region on the label of all sparkling wine.
The top regions of France are: Bordeaux, Burgundy, Champagne, Languedoc-Roussillon, Loire, Rhone. And these regions are so diverse! It makes sense that wine regions throughout the world try to emulate their style. Pinot Noir, Chardonnay, Cabernet Sauvignon and Syrah are no longer French varieties, but international varieties. They may not be the leader of cutting edge technology or value-priced wines, but there is no doubt that they are still producing wines of great quality and diversity.
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"Each of the five volumes published by Hackett (the last of which is co-edited and introduced by Andrew Hadfield) has an introduction that sets the scene and orients the reader towards the particular book of the poem being dealt with, followed by the complete text with a glossary at the bottom of each page. By breaking down the epic into five individual volumes, readers can set their own pace and choose which book to read, and the clear print and spacing on the page makes the enterprise of embarking on The Faerie Queene a most manageable and ultimately enjoyable experience." - Sean Sheehan, Irish Left Review, September 10th, 2012 Two editions of Spenser are both from the same series, published by Hackett Publishing Company, which is providing inexpensive paperback volumes of The Faerie Queene , under the general editorship of Abraham Stoll. The volumes printed this year, books 1 and 5, are edited, respectively, by Carol V. Kaske and Stoll himself. A single volume combining books 3 and 4, edited by Dorothy Stephens, is forthcoming, as is book 6, edited by Andrew Hadfield. The volumes are attractively printed, with notes at the bottom of the page. Each volume includes an introduction, the Letter to Raleigh , a brief 'Life of Edmund Spenser,' textual notes, a glossary, an 'Index of Characters,' and a bibliography. Kaske's introduction to book 1 forms an accessible student guide, touching on a wide range of topics, from versification, genre, and allegory, to 'Spenser's Religious Milieu.' At the same time, there are fresh flashes of insight, no doubt derived from Kaske's long experience of teaching a complex poem... Eschewing 'political and biographical allegory (p. xvi), the notes offer plenty of help to the student seeking to get behind the veil of Spenser's dark conceit, for they emphasize symbolism and historical context, especially literary context or 'sources.' Stoll's edition of book 5 of the Faerie Queene includes a judicious introduction of considerable merit. Not simply well written and learned, it partitions the information in an accessible and interesting way. Stoll is fully attuned to the recent controversies surrounding the Legend of Justice, but he does more than record them for the student reader; he manages to express sympathy for both poet and poem. Students need to hear the historical nature of Spenser's achievement for English literature, and Stoll leads nicely with this topic: book 5 is 'one of the most challenging meditations on justice in English literature' (p. ix). Stoll is as sensitive to the violence of book 5 as he is to its strangeness and beauty. Students will appreciate the short inventory of important works of criticism at the end of each section. The notes are not as full as Kaske's, but perhaps appropriately so... I look forward to having access to the remaining volumes in this series. --Patrick Cheney, Studies in English Literature 1500-1900 Teachers of Spenser will also welcome two more installments of the Hackett editions of separate books of The Faerie Queene under the general editorship of Abraham Stoll, this time on books 2 and on books 3 and 4. In my view, these are the most attractive, inexpensive, but also comprehensive editions to date, with far better (and easy to read) notes on mythology and name symbolism (matters increasingly foreign to our undergraduates) than almost all previous versions. --Catherine Gimelli Martin, Studies in English Literature 1500-1900 The multivolume format provides varied introductions and annotations--a benefit to any student--and facilitates the general reading experience through smaller bindings. The prefatory material of individual volumes focuses on history, subjects, and ideologies pertinent to specific books. The edition is thus ideal for classroom use, especially in survey courses or for those who prefer to read several individual books rather than study the poem in its entirety. The format and language of the editorial input lend themselves to undergraduate study. These editions offer a solid analytical grounding for readers at various levels, and together compile a sound and substantial set of editorial perspectives on Spenser's most famous work. --Rachel E. Frier, Sixteenth Century Journal --This text refers to the Paperback edition.
From the Publisher
Founded in 1906 by J.M. Dent, the Everyman Library has always tried to make the best books ever written available to the greatest number of people at the lowest possible price. Unique editorial features that help Everyman Paperback Classics stand out from the crowd include: a leading scholar or literary critic's introduction to the text, a biography of the author, a chronology of her or his life and times, a historical selection of criticism, and a concise plot summary. All books published since 1993 have also been completely restyled: all type has been reset, to offer a clarity and ease of reading unique among editions of the classics; a vibrant, full-color cover design now complements these great texts with beautiful contemporary works of art. But the best feature must be Everyman's uniquely low price. Each Everyman title offers these extensive materials at a price that competes with the most inexpensive editions on the market-but Everyman Paperbacks have durable binding, quality paper, and the highest editorial and scholarly standards. --This text refers to an out of print or unavailable edition of this title.See all Product Description
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Spenser wrote a letter to Walter Raleigh (above excerpted) to explain this strange cacophony of FQ, a mixture of ancient mythology, Renaissance Christian morality and enough obscure symbolism for an academic brigade; a tribute to country and queen. Knights from the court of the Faerie Queen conduct a search and destroy mission against evil in the form of a pack of minor villains pecking away at the heroes of the poem, but each one perpetually foiled. Such as Archimago, the witch Hectate, the philanderer Malbecco receive comeuppances in jousts, internecine squabbles or palace tours, with this type of constant action occupying canto after canto that at some point the content aspect becomes a bit wearisome. Amid this "action" are endless lists of virtues allegorized in each book, the reader being skewered to a Platonic ideal especially evident in females with such as the knight Britomart representing strenght and accomplishment in women, Una, the ultimate fantasy chick, and several others with such heights of description one does expect something mind blowing ahead, perhaps at last the perfect woman, to which in FQ Spenser comes close without cigar. The joust with the evil forces of nature seems unique to Spenser, who seizes the reader by the lapels with an in one's face style of optimism such that worst elements suffer defeat by contrast with more worthy opponents.Read more ›
Although everyone has heard of Edmund Spenser's amazing narrative poem, 'The Faerie Queene,' it's a pity that few seem to read it. To a superficial glance it may appear difficult, although the truth is that it's basically a fascinating story that even an intelligent child can follow with enjoyment and interest.
It appears difficult only because of Spenser's deliberately antique English. He needed such an English because he was creating a whole new dimension of enchantment, a magical world, a land of mystery and adventure teeming with ogres and giants and witches, hardy knights both brave and villainous, dwarfs, magicians, dragons, and maidens in distress, wicked enchanters, gods, demons, forests, caves, and castles, amorous encounters, fierce battles, etc., etc.
To evoke an atmosphere appropriate to such a magical world, a world seemingly distant in both time and place from ours, Spenser created his own special brand of English. Basically his language is standard Sixteenth Century English, but with antique spellings and a few medievalisms thrown in, along with a number of new words that Spenser coined himself. The opening lines of the poem are typical :
"A Gentle Knight was pricking on the plain, / Y cladd in mightie armes and siluer shielde, / Wherein old dints of deepe wounds did remain, / The cruell markes of many a bloudy fielde...." (page 41).
If, instead of reading with the eye, we read with the ear or aloud, the strange spellings resolve themselves into perfectly familiar words such as clad (clothed), mighty, arms, silver, shield, deep, cruel, marks, bloody, field.Read more ›
Most recent customer reviews
This is the first epic poem written in English. It is a work of English imagination coloured with some classicism. Read morePublished on June 26 2004 by Plotinus
It is a classic truism: until you get it in writing, you have nothing. This work of art is a classic you too can get in writing. And it's quite enjoyable. Beware though! Read morePublished on March 19 2004 by Mark Guzowski
For those who are looking for an older take on series fantasy, look no further. The Faerie Queene is often praised for its beautiful use of language and for the fact that it was... Read morePublished on Feb. 22 2004 by PurpleKat
It is one of the great classics of English literature, although its status has been far more contested than that of the works of Shakespeare or Milton. Read morePublished on Nov. 13 2003
I had to read this for an English class, and I must say, it was sheer Hell. After I began to understand it, however, I came to admire Spencer's lagnuage, imagery, and wit. Read morePublished on Oct. 20 2003 by Amazon Customer
The Faerie Queene of Spencer is perhaps the best known piece of English poetry before Shakespeare or Milton. Read morePublished on April 26 2003 by Jack Lamont
Spenser's the Faerie Queene is one of the first epics to be written in English, and probably the first to draw on such masters as Virgil and Homer. Read morePublished on March 26 2003 by bixodoido
I'm glad I was exposed to this work, but when my Brit. Lit. professor said The Faerie Queene was the most boring piece of literature ever written in the English language, he wasn't... Read morePublished on Nov. 10 2002 by SCGirl
Excellent presentation and apparatus for this most beautiful and profound of English epics (and I include near-epics like "Endymion" and "Paradise Regained" in... Read morePublished on July 15 2002
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Overall the product is working well and some screen examples look compelling.
fyi 1) Discovering that the list mode stops working when more than 10 items are added.
Is there a way to get the Grid view automatically displayed?
Ideally, I'd like to supply a list of ASINs and have them displayed by grid. For my sites, these are "recommended reading lists" and can vary from 3 to 28 books, so the smaller Grid view would be perfect... except I can't figure out how to do it.
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Phone: 503-823-0000
Fax: 503-823-0342
Non-Emergency: 503-823-3333
1111 S.W. 2nd Avenue, Portland, OR 97204
Phone: 503-823-0000
Fax: 503-823-0342
Non-Emergency: 503-823-3333
1111 S.W. 2nd Avenue, Portland, OR 97204
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October 21, 2008 00:00
On Monday October 20, 2008, at about 12:30 pm, a teenage female was sexually assaulted as she walked through Lents Park located in the area of Southeast 92nd Avenue and Southeast Holgate Street. After the assault, the victim went to her home where she contacted East Precinct officers to report the crime. Detectives from the Sex Crimes Unit were called to assist in the investigation.
Based on information from the interview, detectives believe the victim was walking through the park and saw the suspect crouched against a tree. The victim approached the suspect to ask him a question. As she walked towards the suspect he stood up. As the suspect stood up, the victim observed that the suspect's pants were partially open and his penis was exposed. Before the victim could escape, the suspect grabbed and sexually assaulted her. The victim physically resisted the suspect who walked out of the area after completing the assault.
The victim described the suspect as a 5'8" tall, darker skinned white male with an average build. The victim estimated the suspect to be approximately 25-35 years of age, with dirty dark colored hair. He was wearing a black hoodie, dirty frayed jeans, and white and blue tennis shoes. The suspect smelled of urine and tobacco. The victim stated that the suspect spoke with foreign accent that was not known to the victim. However, the victim stated that the accent was not Spanish. The victim observed that the suspect was not carrying any bags, but by appearance may look like a transient.
Anyone with information is asked to call Detective Mary Wheat at (503) 823-0885. This investigation is continuing.
Media Relations:
Sgt. Pete Simpson
Desk: 503-823-0830
Pager: 503-790-1779
Portland Police Bureau
1111 SW 2nd Ave, Suite 1526
Portland, Oregon 97204


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Police conduct sobriety checkpoint
BERLIN Several law enforcement agencies conducted a sobriety checkpoint Friday on Route 302 in Barre.
The agencies included the Washington County Sheriffs Department, Vermont State Police, and police departments from Berlin, Montpelier and Northfield. At the checkpoint, 449 vehicles were stopped, and contact was made with 740 people.
Police say 18 warnings were issued for motor vehicle violations and nine violation complaints were issued.
Jimmy D. Gwara, 40, of Montpelier, was cited on a charge of driving with a suspended license. He is to appear in Washington County criminal court at a later date to answer the charge.
No one was found to be driving under the influence.
Police say more saturation patrols and sobriety checkpoints are planned for the upcoming Labor Day weekend.MORE IN This Just InBENNINGTON A Bennington woman was hospitalized following an early morning fire. Full StoryA storm system that blew through the state knocked out power for more than 20,000 Green Mountain... Full StoryBOISE, Idaho From the beginning, millennials have flocked to Bernie Sanders. Full Story
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The WordPress Memphis group has really kicked off in the last few months. They have meetups on the first Thursday of every month. After initially meeting at Republic Coffee for a few months, the size of the group quickly outgrew that space and has started meeting up at the EmergeMemphis space downtown.
If you're in Memphis and at all interested in WordPress, make it a point to come by. Usually there's a main presentation by somebody, followed by discussion about all-things-WP afterwards. Well worth your time.
In April, I'll be talking about Post Formats for a while, or any other topic people care to learn about. Planning on more of a discussion format than a presentation, as such.
Last month we had about 20 participants. With the new meeting space, we could easily accommodate a larger crowd.