Microwaves are safe
Most kitchens these days are equipt with a microwave. The FDA and government health agency deems microwaves as ‘safe’, but this doesn’t actually mean they are safe. Take a look back at when smoking was considered ‘good for your health’ and look at all the different toxins found in our products. Think about the proven links to cancer and other such diseases. Yes, often things (and foods) are deemed ‘safe’, but this isn’t always so. It doesn’t hurt to be cautious.
Microwave ovens heat food by producing radiation. Water molecules are heated at a high temperature in order to create steam. This steam heats up the food but also changes the chemical structure so that the food becomes deformed and distorted. New harmful compounds are formed.
Microwave radiation itself has been shown to cause damage to human cells and tissues.
Other related health issues:
Loss of nutrients
When using a microwave, most essential nutrients from foods are lost. A study from 2003 found that when broccoli was microwaves, it lost up to 97% of its nutrients. I would always suggest lightly steaming foods (using stainless steel equipment) so that the foods are still crunchy.
Microwaves have also been proven to:
- Elevate cholesterol
- Cause stress
- Decrease white blood cells
- Weakened immune systems
- Lowered resistance to bacterial and viral infections
- Birth defects
- Many other serious illnesses
When using plastic containers to heat up food, hormone disrupting bisphenol A (BPA) leaches into foods. BPA disrupts normal hormone activity. Infertility, low-libido, cardiac disease, mental disorders, allergies, high blood pressure, and weight gain have all been linked to BPA exposure.
How to cook food:
When boiling food on the stove, again, nutrients and antioxidants (especially from vegetables) are lost in the water.
My recommendation would be to steam foods (and vegetables I would suggest only lightly. Try to keep veggies as close to their natural raw state to get the most nutrients).
When you steam food, the molecular structure of the food is not deformed and distorted as it is when microwaving. Raw foods contain the most nutrients and so it makes sense to maintain foods or keep them in their most natural state wherever possible.
The big question.
Why are microwaves used? To save time? For convenience?
These things come at a price to your health!
I’d love to hear from you.
Do you use a microwave?
Have you recently bought a microwave?
Have you recently stopped using one? Why?
Please leave your comments below.