It is hard to believe that something so detrimental to our health is prevalent in more than 90 percent of American homes.
The microwave oven may very well be energy efficient, cost-effective, and convenient, but there is a reason why it has been the focus of research studies and subsequently denounced for its negative health consequences. Microwaving essentially kills nutritional value and deems food devoid of the wholesomeness it so deserves, all the while infusing your body with possible cancer-causing agents. Take the time, for your health’s sake, to replace the microwave with other conventional cooking methods.
Conventional cooking methods involve transferring heat by convection, from the outside inwards. Microwaving begins within the cells and molecules of the food, where water is present, transforming the energy into frictional heat. While many studies comparing conventionally and microwave-cooked food are conflicting, with some attesting that there is little difference in nutrients lost during heating, there is something to be said for the microwave’s method of heating that makes it particularly dangerous to the human body.
Starting in 1957, Russia conducted tests on microwave oven cooking, resulting in a ban on microwave ovens in 1976 due to nutrient destruction – 60 percent to 90 percent loss — and the creation of cancer-causing agents. The ban was eventually lifted, not because of new health findings, but rather because of Perestroika, a political movement for reformation within the Communist Party, embraced “free market” principles over health.
In 1991, an Oklahoma woman required a blood transfusion for a hip surgery. The blood was warmed, as it typically is, but this time by a microwave oven. The women died. This incident argues that microwave cooking is more than just a matter of heating; it impacts whatever is being heated quite differently than conventional methods.
So what’s actually happening? When food is microwaved, amino acids in the body are converted from their natural state to one that is biologically inactive and toxic to the kidneys. In comparison with food heated through conventional methods, microwaved food incites a drop in hemoglobin, an increase in white blood cells (indicating a response to toxins), and a rise in LDL (bad) cholesterol levels. People who regularly consume microwaved foods can experience a slew of disorders, including digestive problems, stomach and intestinal cancers, lymphatic and immune disorders, cancers of the lymph and blood, lowered hormone production, memory loss, emotional instability, decreased intelligence, and weight problems.
According to a 1992 study entitled “Comparative Study of Food Prepared conventionally and in the Microwave Oven,” researchers found “disturbing changes in the blood of individuals consuming microwaved milk and vegetables[…] All foods that were processed through the microwave ovens caused changes in the blood[…] Hemoglobin levels decreased and over all white cell levels and cholesterol levels increased. Lymphocytes decreased. Luminescent (light-emitting) bacteria were employed to detect energetic changes in the blood. Significant increases were found in the luminescence of these bacteria when exposed to blood serum obtained after the consumption of microwaved food.”
Food Scientist Dr. Hans Ulrich Hertel was one of the first to investigate the dangers of microwaved food. His research concluded that microwave ovens pose a cancerous risk to the body. In his 1991 study, Dr. Hertel distributed food among volunteers, who were asked to consume one of the following on an empty stomach: raw milk, conventionally cooked milk, pasteurized milk, raw milk heated in a microwave oven, raw vegetables from an organic farm, raw vegetables cooked conventionally, raw vegetables frozen and defrosted in a microwave oven, and raw vegetables cooked in a microwave oven.
Dr. Hertel noticed that the blood samples of those consuming microwaved food exhibited a rise in leukocytes. According to Dr. Hertel, “Leukocytosis, which cannot be accounted for by normal daily deviations, is taken very seriously by hemotologists. Leukocytes are often signs of pathogenic effects on the living system, such as poisoning and cell damage. The increase of leukocytes with the microwaved foods were more pronounced than with all the other variants. It appears that these marked increases were caused entirely by ingesting the microwaved substances.”
So, before you decide to use the microwave oven, keep in mind what studies have shown. The microwave is more than just a heating tool–it is far more toxic and cancerous. As if nutrition depletion weren’t enough, the microwave may lead to a serious health concern, especially in the long-term. Instead, stick with conventional cooking methods and you will be healthier and happier.
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