The Dangers of Microwave Cooking





I admit that I used to use a microwave for a few years.  I microwaved popcorn, heated up left overs, and cooked vegetables.

After my cancer ordeal, the only thing I used my microwave for was to sanitize my kitchen sponges.  I used to wash them out with Borax (which has natural anti bacterial properties), rinse well in hot water and put them in the microwave for 3 minutes on high and sponges came out smelling clean, fresh and they were sanitized.

It was an above the range microwave and I have left it behind when I moved about 8 years ago.

In a study published in the November 2003 issue of the Journal of the Science of Food and Agriculture, they found that broccoli cooked in the microwave with a little water, lost up to 97 percent of the beneficial antioxidant chemicals it contains.  By comparison, steamed broccoli (prepared on the stove) lost only 11 percent or fewer of its antioxidants.  So, what’s the point in buying broccoli to get the beneficial antioxidants if we’re going to microwave it to death?

When microwaving, carcinogenic toxins are leached from the plastic containers or plastic wrap used to microwave foods. Microwave ovens heat your food by causing it to resonate at very high frequencies. This will effectively heat your food, but it also causes changes in the chemical structure of the food that can lead to health issues. Microwave cooking changes the molecular structure of food. In test subjects who ate microwaved food, the following changes in blood chemistry were observed:

-Decrease in hemoglobin values -Decrease in HDL (the good Cholesterol)

-Decrease in lymphocytes and leukocytes (white blood cells, the ones that kill germs)

-Increase in luminous power by luminous bacteria exposed in blood of volunteers. (in essence, radioactive energy was passed on from the microwaved food to the blood cells of those who ate the food).

So basically, implications are that a person who eats microwaved food for an extended period could become anemic due to destruction of hemoglobin, have an increase in heart disease from the decrease in good cholesterol and the ratio between good and bad cholesterol, and could become subject to a host of contagious diseases due to immune system compromise.

I came across the following articles, further proving that microwaving depletes food of its nutrients. Please click on the link below and read further on this topic to obtain more information.

Studies Show Microwaves Drastically Reduce Nutrients in Food

The Proven Dangers of Microwaves

Is there a better way?

You might ask if there is a way to cook food fast and still maintain nutrients and flavor and the answer is YES.  I’ve discovered over the years that pressure cooking cooks food in half the time, while preserving heat sensitive nutrients.  This is due to the food being cooked in a shorter period of time.  Pressure cooking will also remove lectins from beans, and other foods that contain a lot of lectins.

I must admit that I was a bit frightened to use a pressure cooker at first.  I’ve seen my mother’s pressure cooker explode with the lid hitting the ceiling and it scared me.  Then I bought my own pressure cooker and did alright with it.  No problems, no explosions and it cooked food perfectly in half the time.   Pressure cookers had improved by the time I bought my first one.  My husband broke that pressure cooker, so I went shopping for another one.  I decided to go for an electric pressure cooker that can multi task.  I was disappointed at first to find that many of the electric multi cookers had liner pots with non-stick coatings.  Then I found the Instant Pot.  Its liner pot is stainless steel.  I use my Instant Pot for a variety of cooking tasks.  I make pot roast, rice, yogurt, chicken, stews, hard boiled eggs, ribs, pork chops, pulled pork, soup, bone broth and chili.  There’s more and I’ve also been reading it’s great for making cheesecake.  I’d love to try that sometime and when I do, I will post the recipe.

The benefits of pressure cooking are:

  • Foods retain most of their nutrients and are tastier. …
  • Saves energy. …
  • Saves time in preparing meals. …
  • The kitchen is cooler. …
  • Less cleaning is required. …
  • Pressure Cookers can also be used to Preserve Food (Hot water bath canning only…..Pressure canning must be done with a pressure canner.)

In essence, don’t use a microwave oven as it will defeat your efforts to consume nutrient dense foods.  Microwaving destroys the nutrients your body needs to obtain from the foods you eat.  So, take your time in the kitchen.  Don’t make meal preparation a rushed event.  Pressure cooking is not as fast as the microwave, but it does reduce the cooking time by at least half or more in some cases and without the loss of nutrients.  Many foods can be prepared ahead and just reheated, but NOT in the microwave.  Take time to prepare wholesome nutrient dense foods and take time to eat and enjoy them.

Bon Appetit!

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