The Low Down on Microwaving- IS “NUKING” WORTH THE RISK?

To microwave, or not to microwave…

To microwave, or not to microwave…

Using microwaves is a common practice because it can be incredibly convenient, fast, and simple. The argument for their safety, however, is questionable at best. 

Using microwaves is a common practice because it can be incredibly convenient, fast, and simple. The argument for their safety, however, is questionable at best. The decision to use a microwave or not is ultimately up to you. It’s thought by some that microwaves cause plastic containers and food wrap to release toxic, cancer-causing chemicals known as carcinogens and microwaving foods in most containers coated with chemicals are linked with a myriad of other diseases as well as infertility. 

For years, misleading research has been orchestrated to show that microwave ovens do not produce any immediate biological effects. Their reasoning was based on the conditions of the time period being that the ordinary household level was far below federal guidelines. Most of those studies were conducted before we had so many daily and household exposures. Now, environmental radiation is coming at us from multiple sources, including electromagnetic devices, laptops, WiFi and mobile phones so it ceases to be exposing us only in “moderation”. 

Conflicting new research suggests that microwaved foods are not as healthy as they were advertised to be. These studies showed that microwave energy damages nutrients in food, making the meals much less nourishing than their un-microwaved counterparts.

Consider the following when choosing whether or not to use a microwave: 

  • It’s beeIt’s been proven that plastic releases endocrine disrupters when heated, possibly causing infertility, birth defects, and cancer. It is especially dangerous to cook fatty foods at high temperatures in plastic. Chemicals from the plastic easily migrate to oily, receptive foods. 

  • Some believe that microwaves lead to nutritional deficiency, a widespread condition in the Western world. The molecular friction that microwaves employ to heat food kills vitamins and phytonutrients. One study showed that cooking vegetables in the microwave destroys up to 97% of their nutrients.* Consumers have been told that microwave heating does not damage the nutrients in food and that the result is still nourishing.  However, a Green Med Info article warned that there is no faster way to destroy the nutrients in your food than to microwave it.

  • Eastern theory says that microwaving disrupts the natural harmony of water molecules in food, leading to a disordered molecular pattern and disturbed internal balance. 

    -This heating device emits 2,450 megaHertz, causing dielectric heating (meaning the water molecules in the food vibrate violently at extremely high frequencies [millions of times per second]). Because of this, it’s extremely dangerous to cook meat, because the blood is affected just like the molecules of water in food. The structures of those molecules are ripped apart and forcefully deformed.

    (For this very reason, microwaves are used in the field of gene altering to weaken cell membranes and to break cells apart. Those damaged cells in humans make great targets for viruses and human tissues can experience similar deformation as a result.)

  • If you do choose to use a microwave, consider heating food in glass or ceramic dishes with lids – and always make sure they’re labeled “microwave safe.” 

Results of microwaving foods in plastic containers:

-Releases various toxins that can contaminate food. (Dioxins, for example, can cause cancer in living organisms.) 

-Other toxins found in plastic containers include benzene, polyethylene terpthalate, toluene, and xylene. These fossil fuel-derived chemicals are toxic to humans. 

-Forms radiolytic compounds.

Microwave frequency radiation negative health effects:

  • Destroys nutritional content of food while maintaining the amount of calories (This can lead to rampant deficiencies in many macro and micronutrients.)

  • Increases the risk of liver problems, depression, kidney failure, cancer, and heart disease.

  • When foods are microwaved, it produces foreign chemical compounds that aren’t natural and likely deter bodies from functioning healthily.

  • Leads to blood sugar spikes connected with diabetes (when people stand within three feet of the oven while it’s running.)

  • Affects human heart -The typical microwave frequency radiation coming from microwaves in the average American home is more than enough to affect your heart rate. In fact, just 2.4 GHz, (the average frequency produced by microwave ovens and WiFi routers) can cause immediate and drastic changes to the human heart.

  • Creates molecular friction

  • Destroys nutrients

  • Increases cholesterol levels. 

  • Decreases number of red blood cells

  • Decreases hemoglobin levels (indicating possible anemia)

  • Decreases number of leukocytes (white blood cells)

  • Affects the heart rate and variability of any person that stands near the oven 

  • Increases cholesterol levels 

  • Decreases number of red blood

  • Decreases hemoglobin levels (indicating possible anemia)

  • Decreases number of leukocytes (white blood cells).

  • Affects the heart rate and variability of any person that stands near the oven 

More “geno-toxic” effects:

  • Headaches 

  • Damaging your tissues 

  • Interferes with normal heart and brain activity

  • Nervousness and anxiety

  • Dizziness or vertigo

  • Impaired cognition

  • Depression

  • Nausea after eating

  • Vision problems

  • Tooth and jaw aching

  • Extreme and constant thirst

The bottom like is that microwaves contribute to the widespread epidemic of overfed, under-nourished people and there’s much more to worry about than just the loss of nutrition when “nuking” your food. You may also be “nuking” your blood, damaging your brain and disturbing your heart rate.

What you can do instead of consuming nutrient-deprived and potentially toxic microwave dinners:

  • Eat clean and certified organic when possible 

  • Meat products can be prepared through baking, sautéing, and steaming. You could also try using a slow or pressure cooker.

  • Stop using microwave ovens and switch back to traditional cooking, the old-fashioned way. 

  • Eat plant products that are fresh, uncooked, or slightly heated.

  • Reheat your food in the toaster oven.

  • Use your oven!

  • Heat food on the stovetop in a pan with a little olive oil and/or water to prevent sticking.

Your health is worth the wait of an extra couple of minutes for your food to heat. Weigh out your own personal pros and cons and make the choice for yourself.

Based on the findings of these and other studies, why not opt for healthier choices? Not only are you losing out on important nutrients, but you could also be ingesting substances that are toxic to your health.

Sources and Studies:

* (A University of Texas (UT) review from 2008 showed that the minerals found in fresh produce could get depleted by as much as 40 percent once they are exposed to microwave energy. Proteins were affected in much the same way.

Even earlier in 1999, Scandinavian researchers analyzed asparagus spears before and after cooking them inside a microwave oven. They reported that the microwave heating process reduced the amount of vitamins present in the vegetables.

Then there was a 2001 experiment by researchers from Pennsylvania State University (Penn State), that demonstrated that exposing garlic to just one minute of microwave energy disabled all of the allinase inside it. Without this powerful bioactive compound, the superfood would be unable to restrain the spread of cancer.

And in 2003, a CEBAS CSIC study put broccoli in a microwave oven, zapped it, and measured the amount of antioxidants that remained. They also steamed a separate bunch of the vegetable and subjected them to the same tests. The Spanish researchers found that the microwaved broccoli lost almost all of their antioxidants. It also lost a lot of its phenolic compounds and glucosinolates, which are plant compounds that bring other health benefits. In comparison, the steamed broccoli retained up to 89 percent of their antioxidants.

According to Dr. Magda Havas of Trent University, people exposed to radiation for just three minutes at 2.4-GHz can experience severe reactions in heart rate changes and altered heart rate variations, indicating an alarm response to stress, also called electrohypersensitivity (EHS) or rapid aging syndrome. This has been studied for decades. The response includes heart palpitations, clumping of red blood cells and fluctuations of the parasympathetic nervous system typical of a “fight-or-flight” response.

The Hidden Hazards of Microwave Cooking
Does Plastic in Microwave Pose Health Problems?
Microwave Ovens Destroy the Nutritional Value of Your Food

Microwaving and the heart

Microwaving diminishes nutrients

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