If it sounds too good to be true, it probably is. Unfortunately, these words of wisdom play true when it comes to the handy dandy microwave.
Many of us rely on microwaves to provide us a quick meal in the stream of chaos that takes place in our daily lives. For some of us, the microwave is the only way to ensure that we ingest a hot meal. But what if I told you, there a number of fatal sacrifices we make every time we use a microwave? Convenient, yes, however, microwaves are giving you a lot more than you asked for.
Microwaves change the molecular structure of food: Microwaves zap our food using high frequency waves of heat, which is a form of radiation, to give us hot food in a short amount of time. One study, conducted by Dr. Hans Hertel, found that individuals who consumed microwaved foods experienced a decrease in HDL cholesterol, a reduced red blood cell count, and fewer white blood cells.
Microwaves add carcinogens to food: Many microwavable foods are processed and come in packaging that contains a multitude of chemicals. The known carcinogens found in many of these containers include benzene, toluene, polyethylene terpthalate (PET), xylene, and dioxins. At high temperatures, these chemicals are very likely to absorb into the food. The intake of these chemicals present massive health risks. We can also find these chemicals in the food itself, which is also a cause for concern.
BPA is one of the most dangerous contaminants in microwavable food. Infertility, low-libido, cardiac disease, mental disorders, allergies, high blood pressure, and weight gain have all been linked to BPA exposure.
Microwaves “zap” the nutrients found in food:
- Three recent studies of historical food composition showed 5-40% declines in some of the minerals in fresh produce, and another study found a similar decline in our protein sources.
- In a study on garlic, 60 seconds of microwave heating was enough to deactivate the allinase found in garlic; allinase is the active ingredient in garlic that has been linked to beating cancer
- Another study found that broccoli “zapped” in the microwave lost up to 97%of its beneficial antioxidants. Steamed broccoli lost 11% or fewer of its antioxidants. There were also reductions in phenolic compounds and glucosinolates.
- Microwaving can destroy the essential disease-fighting nutrients found in breast milk. In 1992, a study found that microwaved breast milk lost lysozyme activity, antibodies, and fostered the growth of more potentially pathogenic bacteria .”
Fear not, the microwave has only been around for roughly 40 years, surely we can learn to function without it.
First we might consider slowing down a bit. If we are willing to risk the dangers that come with microwaving food because we simply “don’t have time”, then it would greatly behoove us to reassess what is important to us in our lives. Second, we can think of who else we may be putting at risk by using a microwave. Children learn to use microwaves because its what we teach them, but if we teach kids an alternative way from the start, we can give them an opportunity to reap tremendous benefits.
An eye opening video featuring a doctor from the Global Healing Center, who expresses his thoughts on microwave usage:
Tip: Alternative methods used to reheat food don’t take as long as you think…To reheat food, set the oven to 200 Celsius (350 Fahrenheit), place your food on an oven safe dish, and insert in the oven for roughly 5-15 minutes. To reheat food on the stove, set the eye to medium-high heat and place food in a pot or pan for roughly 5-15 minutes. You can also use a convection oven, toaster oven, or crock pot to warm your food. To reheat frozen foods, its best to defrost in the fridge over night before heating.