Microwaving introduces chaotic patterns to water. See experiments of seedlings watered with pure water, and compare to seedlings watered with water that has been microwaved for 15 seconds.
Best to stick to stoveteop boiling for maximum health.
Discussion
(1) once you boil 3 hours all that will be left is their unique insoluble fiber and (2) you will be recooking them with your meal, restructuring whatever water remained (not much)
As a third option, could one pressure cook for, say, 30-60 minutes?
Should be good!
From #Grok -
According to the Ray Peat perspective, the primary toxic substance in white button mushrooms (Agaricus bisporus) that requires extended cooking is **agaritine**, a hydrazine derivative. Agaritine is considered potentially carcinogenic, as some studies have suggested it may have mutagenic or genotoxic effects in high doses, particularly when consumed raw or undercooked. Ray Peat and his followers emphasize that prolonged cooking—typically boiling for 1 to 3 hours or using a pressure cooker for a shorter duration—deactivates agaritine by breaking it down or allowing it to leach into the cooking water, which can then be discarded.
Additionally, some sources in the Ray Peat community mention **hydrazines** more broadly (including compounds like gyromitrin) as potentially toxic, with effects on the liver or digestion if not properly neutralized through cooking. Extended cooking is also believed to improve digestibility by breaking down chitin in the mushroom cell walls and reducing other compounds like lipopolysaccharides (LPS) or endotoxins, which may cause gut irritation or inflammation in sensitive individuals.
However, it’s worth noting that the toxicity of agaritine is debated in the broader scientific community. Some studies suggest that the levels in white button mushrooms pose negligible risk to humans when consumed in typical amounts, even if not cooked extensively.[](https://raypeatforum.com/community/threads/why-cook-mushrooms.31455/)[](https://raypeatforum.com/community/threads/kick-experience-with-white-button-mushrooms.17812/page-2)[](https://raypeatforum.com/community/threads/raw-mushrooms.40299/)
Yes, it's called thermal molecular motion, and it dissipates again once the water has cooled.
That's not what I'm referring to.
Yes, I figured as much. So you have a youtube video and a paper that talks about minor differences in length of growths of plants watered with boiled water and goes into great effort to do statistical analysis on this but fails to detail the exact source of the water and what contaminants it may have, and provides no discussion of why it should have such an effect. Not exactly convincing methdology.
Why don't you tell me whatkind of 'patterns' microwave hesting supposedly adds to the water? I'm all ears.