Microwaving is probably one of the most convenient ways of preparing food, but the price we pay for that convenience may be life-threatening.

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This life-threatening danger of microwave was first demonstrated in a study by Dr Hans Hertel, who studied the changes that occur in the molecular structure of food after they have been microwaved, and the effects of those changes in the human body.

In the study, Dr Hans Hertel discovered that people who ate the microwaved food experienced reduced HDL cholesterol, decrease in red and also a decrease in white blood count (which translates to a compromised immune system). Before we delve deeply into this discussion, let’s take a quick look at how microwave ovens work.

How Microwave Cooks food

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Microwave is a kind of non-ionizing radiation. It carries a very enormous amount of energy, which can even damage the skin if you fool around with it. Microwave heats food by radiation; it channels energy directly into the water molecules present in the food, and causes it to vibrate rapidly, thereby producing the heat which makes the food to cook very quickly.

Unlike other cooking methods, microwave does not cook food from the inside-out. It starts heating directly from the part which has more water molecules- that’s the reason why food prepared with microwave is oftentimes not evenly cooked.

Microwaving Creates Carcinogens in Food and adds to the Toxic Load of food

The only health concern associated with microwaving food isn’t only its effect on the nutrient; its interaction with the food container is also an issue for concern.

Many microwavable foods are packaged and processed food, or food wrapped in different kinds of containers made from different chemical materials (e.g. Polythene bag, plastic plates, etc.). Most of these packaging materials contain chemicals such as toluene, benzene, xylene, polyethylene terpthalate (PET) and dioxins- which are known carcinogens.

Considering the fact that microwave heats food with a very high temperature, when heated, these chemicals can absorb into the food and contaminate it, thereby posing a great health risk when the food is consumed. Another very important point to note is that most microwaveable foods are packaged with containers made from BPA (Biphenol A). Research has found that BPA disrupts normal hormonal function, and causes low-libido, infertility, cardiac disease, high blood pressure and other health hazards.

The simple fact in all of these is that when you eat microwaved food, you’re consuming a lot more than the food itself.

** What’s more?**

• A study published in the Lancet in 1989 showed after microwaving infant formula the trans-amino acid contents were converted to their cis-isomers, which are classified as nephrotoxin and neurotoxin.

• Microwaving frozen fruit converts glucosides, galactosides and alkaloids into carcinogens and free radicals.

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MICROWAVING DESTROYS ESSENTIAL NUTRIENTS IN FOOD

Not so much research has been done to find out the effects of microwaving on the nutritional content of food. However, the few available research points at the fat that microwaving has a more deleterious effect on nutrients than any other form of food preparation.

In 2003, researchers discovered that broccoli “zapped” in the microwave with a little amount of water lost more than 97% of its antioxidant content. When compared with steaming, researchers found that only 11% of the antioxidants were lost during steaming.

Microwave Sickness

By merely owning a microwave oven and operating it in your house, you are exposing yourself and your family to harmful radiation which can cause “microwave sickness.”

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Exposure to high level of microwave radiation causes this sickness which has a varied list of symptoms, including

• Swollen lymph nodes

• Headache and dizziness

• Weak immune system

• Vision and eye problem

• Impaired cognition

• Insomnia and other sleeping disorders

FINAL NOTES

Although the microwave is a very convenient way of preparing food on the go, the dangers associated with it overweighs the convenience it brings. Therefore, it is best to cook your food the good old way, and instead of warming a frozen food in the microwave, defrost it in a sink of water and patiently wait for it to melt to the point where you can put it in a pot and reheat in on a stove. Also, for the best nutrition, always consider eating mainly raw or organic food.

References

http://www.epicurious.com/expert-advice/does-microwaving-your-vegetables-food-destroy-nutrients-vitamins-article

https://www.globalhealingcenter.com/natural-health/why-you-should-never-microwave-your-food/

http://articles.mercola.com/sites/articles/archive/2010/05/18/microwave-hazards.aspx

http://naturalsociety.com/microwaves/

http://www.medicaldaily.com/microwaves-are-bad-you-5-reasons-why-microwave-oven-cooking-harming-your-health-250145