Microwave Ovens: What’s Not to Love?

Microwave Ovens are Convenient
Have you ever stood impatiently beside your microwave waiting for water to boil? We want everything FAST.

Microwaves are convenient, they cook food quickly and they’re a snap to clean. Microwaves are so easy, even a child can use one.

Over 90 percent of American homes have a microwave. In the mid 70s microwaves, for the first time, microwaves outsold gas ranges. I held off getting one because I didn’t think the research was adequate. Some of the initial concern was over leaked radiation and I figured I’d manage fine without it.

I did get a countertop model in the mid 80s, after years of being reassured they were harmless. Today, I have an over the range microwave, but I refuse to use one. Why?

Microwaved pizzas are easy and fast,
but Kaylee thinks it’s more fun to make your own.

Danger for Baby
The dangers of heating baby’s bottles in a microwave have been regulated to the risk of the bottle exploding and making the milk too hot thus burning baby’s mouth and throat. The loss of nutrients and vitamins is mostly overlooked. Microwaving can destroy the essential disease-fighting agents in breast milk that offer protection for your baby. It was found that microwaved breast milk lost lysozyme activity, antibodies, and fostered the growth of more potentially pathogenic bacteria.

Nutrients Zapped Out
Numerous studies have found that microwaving food has detrimental effects on the nutrients in the food. Microwaved food has been found to have deceased bioavailability of vitamin B complex, vitamin C, vitamin E, essential minerals and lipotropics factors in all food tested.  Russian researchers reported a marked acceleration of structural degradation leading to a decreased food value of 60 to 90 percent in all foods.

Turns Protein into Toxins
Dr. Lita Lee published an article in Lancet in 1989 warning of the dangers microwaves cause to amino acids in the milk and food, turning a harmless substance into neurotoxic and nephrotoxic (toxic to the nerves and kidneys) substances.

Increases Bad Cholesterol & Destroys Immunity
A study published in the Raum & Zeit in 1992, compared people who ate microwaved food with a group who ate conventionally cooked food. Those who ate microwaved food had significant changes in their blood; their hemoglobin levels decreased (carries oxygen to cells in the blood, less oxygen to the cells means greater cell death), their bad cholesterol rose (clogs arteries and leads to heart attack and or stroke as well as interferes with hormone production). Their white blood cell count (immune cells which fight bacteria, viruses and other pathogens and cancers) decreased.

Even today, every microwave oven leaks electro-magnetic radiation. (Okay, there ya go…the initial concern about microwaves.) According to Powerwatch, a non-profit independent organization with a central role in the microwave radiation debate: “Even when the microwave oven is working correctly, the microwave levels within the kitchen are likely to be significantly higher than those from any nearby cellular phone base-stations. Remember also that microwaves will travel through walls if the microwave oven is against an inside wall.”

Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids into carcinogens. Microwaving prepared meats sufficiently to insure sanitary ingestion caused formation of d-Nitrosodienthanolamines, a well-known carcinogen. Microwaving milk and cereal grains converted some of their amino acids into carcinogens.

Thawing frozen fruits converted their glucoside and galactoside containing fractions into carcinogenic substances.Carcinogenic free radicals were formed in microwaved plants, especially root vegetables. Decrease in nutritional value.

Microwave Sickness
The Soviet Union banned microwaves in 1976. Russian research found microwaved food has a 60 to 90 percent decrease in nutritional value. In addition, there is a decreased bio-availability of vitamins B, C, E, essential minerals and fatty acids. Russian research reported by The Journal of Natural Sciences in 1998 found that people who ate microwaved food had a statistically higher incidence of stomach and intestinal cancers, digestive disorders, and lymphatic malfunctions causing degeneration of the immune system. This is called Microwave sickness.

Good Use for a Microwave
It kills germs. Your kitchen sponge is one of the most contaminated objects in your kitchen. It turns out that placing your damp sponge in a microwave on high for two minutes is likely to kill 99 percent of the bacteria hidden in the sponge.

The microwave is really an insulated box which makes a convenient spot to hold and keep foods warm while getting a meal on the table. No need to turn the microwave on, just plate the food, put in the microwave and close the door. The food will stay warm for a few extra minutes.


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