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Microwaving food has dangersCan microwaving food harm us?

We all know that eating raw foods is the best for our bodies, but we can’t eat everything raw. Ideally, food should not be cooked at temperatures that are higher than boiling water or steam. Cooking food causes a fundamental change, and it can become more toxic and less nutritious and even harder to digest.

But cooking food in microwave ovens could have even worse ramifications.

Microwaves don’t brown or blacken food like a conventional oven would, but they still change the chemistry of food fundamentally. This results in lower nutritional content and unique toxins being produced.

A lot more goes in the microwaving than just making the food hot.

Microwaves actually “zap” the food with huge amounts of energy – so much so that it breaks apart water molecules and causes them to react with the food in a way that it would not have otherwise. Such reactions can create a lot of strange, new molecules unnatural to the human body. Some of these can be toxic and even carcinogenic. Just hearing the popping that goes on when you are microwaving food can attest to this truth!

Beware of the dangers of microwaving foodResearch that has been done in Switzerland, the former Soviet Union, and the United States all have suggested that eating food cooked in a microwave oven may promote certain types of cancers, imbalance of hormones, lymphatic disorders, digestive disorders, and blood and immune abnormalities.

Other possible repercussions can include emotional problems, permanent brain damage, and even heart disease.

In 1992, the Swiss Federal Institute of Technology proved that microwaved food decreases oxygen available to our cells, stresses the immune system, and damages nutrients themselves.

In fact, the researchers at the Institute of Radio Technology at Kinsk in the former Soviet Union discovered that microwaves reduced the nutritional content of food by 60 to 90 percent.

Check out these tips to protect the integrity of your food when you use a microwave.What can we do to protect the integrity of the food structure?

1. When reheating food, use the stove top or oven.

2. Use the right cookware. The best pots & pans to use are made of glass or ceramics.

3. Avoid any menu item that has been “blackened” as that makes it very toxic.

4. If you must use a microwave, never cover the food with plastic wrap. The high heat can leach toxins from the plastic into the food. Use a paper towel to cover it instead of plastic wrap.

5. Eat as much of your vegetables raw as you can; briefly steam the rest.

6. Oh, and the best of all, reduce your usage of your microwave or even get rid of it!

For more scientific information on the dangers of microwaves, check out “Microwave Ovens: The Hidden Hazards”¬†by Anthony Wayne and Lawrence Newell.

So what is your opinion of microwaving food? Do the benefits outweigh the dangers of microwaving food?

 

Health Disclaimer: This post is the opinion of the author and these statements have not been approved by the FDA. This is not intended to treat, diagnose, cure, or prevent any disease. Contact your health professional for all your medical concerns and be sure to ask him/her about the danger of microwaving food.