Is Your Microwave
Cooking Making You Sick?
A look at how microwaved
food can negatively affect your health
Do you know what (besides a television) is in almost every home in America? It’s a
microwave oven. Because microwave ovens are quick and easy and don't take up
much space, they are used for meal preparation in the home, at the office, and
even restaurants. Even your favorite healthy restaurant may depend on these
electrical devices to quickly heat up or cook foods. So, the question here is —
Are microwave ovens safe, and is it ok to
eat the food cooked in them?
Before we look at the science of how microwaved
food can affect your blood chemistry and negatively affect your health, let's
look at a bigger picture, common-sense thought process about this...
If you think about it from this perspective, the
human digestive system evolved over hundreds of thousands of years to
digest food that was either raw or cooked in water or by heat. However,
food cooked via microwaves is a totally alien and unknown
cooking method to the human digestive system.
It's just common sense that such a radically
different cooking method will alter the chemistry of the food to negatively impact
Now onto a little more science...
Let’s take a look at how microwaves ovens
Microwaves are a part of the whole electromagnetic spectrum of energy that
includes light waves and radio waves. They travel at the speed of light--which
is about 186,282 miles per second. So how does that oven heat up the food so
Inside the microwave oven, there is a “magnetron” which is a tube full of
electrons. The electrons in the microwave oven react with magnetic and
electronic energy and become micro wavelengths. This is the radiation that
interacts with the molecules in food.
Food molecules have a positive and negative end, kind of like the way a
magnet has a north and a south polarity. The electrons from the magnetron
produce wavelengths that react with the positive and negative parts of the food
molecules. The food molecules then start vibrating, up to several million times
a second. This molecular “vibration” is what creates the heat in the food.
This agitation deforms the molecules in food and creates new
unnatural radiolytic compounds previously unknown to nature. These
strange foreign compounds in microwaved food have been shown to damage the blood, the digestive system, and our
Microwave ovens have been actually been around for about 40 or so years, but
so far, only a couple of in-depth scientific studies have been done on them.
Research showing negative health impacts
of eating microwaved food
Extensive research, though, was conducted in both Switzerland
on microwaved foods and their effects on the human body. Both studies concluded
that microwaving foods significantly deteriorated the nutrient value of the
food, distorted protein molecules in the food, and created new, radically
unnatural compounds. Most alarming, however, was that the subjects' health
deteriorated from eating the microwaved foods.
Their findings included:
The Russian scientists found the microwave oven significantly scary enough
to actually ban its use--up until recently.
When food is cooked in a microwave oven, it has:
- Blood hemoglobin (the
extremely important oxygen-carrying component of the blood) decreased
significantly after eating microwaved foods.
- White blood cell count rose,
(as it does in response to an infection).
- LDL cholesterol (the bad
cholesterol) increased, and HDL cholesterol (the good cholesterol)
- Carcinogenic (cancer-causing)
agents in foods increased.
- Higher incidence of digestive
And here is a really interesting study—done on grain germination:
The grain watered with microwaved (and cooled) water would not even
germinate or grow! It’s pretty obvious that microwaving changed the water
chemically and destroyed its ability to nourish a plant.
Ok, so maybe it’s ok to just heat leftovers in the microwave oven
once in a while?
NO! Actually, food heated in a
microwave is heated unevenly creating super-heated spots and cool spots. Those
cool spots may actually harbor bacterial growth such as salmonella, and you end
up with food poisoning.
In addition, when you use plastic containers or plastic wrap in contact with
your food, you end up getting all sorts of nasty chemicals like
di(ethylhexyl)adepate, or DEHA, (a carcinogen), Bisphenol-A or BPA (a
cancer-causing agent in plastics) and xenoestrogens (synthetic estrogens) in
In one recent study, it was found that carcinogenic ingredients in plastic
wrap were 10,000 times the FDA limit for safety!
Exposure to BPA, used in the manufacture of polycarbonate
and other plastics, has been shown to cause reproductive problems and
erectile dysfunction, and has been linked with cardiovascular disease
and diabetes in humans.
Xenoestrogens are really nasty synthetic estrogens that seem to show up
everywhere. In men, xenoestrogens can cause low sperm counts and feminization
(like the dreaded “man boobs”) and breast cancer and reproductive problems in
women. Xenoestrogens promote weight gain around the belly and chest in men, and
in women, it shows up as fat in the butt, hips, thighs and the back of arms.
So, in addition to being really unhealthy, microwaved
foods can make you fat!
Parents should never warm breast milk or formula in the microwave
oven—not only can it superheat the milk and burn the baby, but microwaving
destroys the very valuable nutrients, enzymes and protein vital to babies'
And here is something really scary: in 1991, a patient received blood that
had been warmed in a microwave oven. That patient died of a severe anaphylactic
reaction to the blood. The microwaving created something totally unrecognizable
by the body!
If you want to be safe, healthy and LEAN, avoid your
microwave—totally. Personally, I threw out my microwave about 6 years ago
and haven't even missed it!
There are far healthier and better alternatives:
- Significantly less B
vitamins, vitamin C, vitamin E, essential minerals and fats.
- Broken down and de-natured
- Loss of vital enzymes and
Or you may want to try this-- small counter top convection ovens are great
for cooking foods faster and more evenly than a regular oven or on the stove.
You can actually cook a frozen 15-oz. grass-fed rib-eye in 20 minutes, and
it is delicious; browned, tender and juicy. These little convection ovens will
broil, bake, fry, roast, grill or steam your favorite foods, including meat,
chicken, and vegetable. It takes 20-30% less time than a regular oven, and uses
about 75% less energy.
This is a far healthier option than a cancer-causing,
nutrient-robbing, microwave oven!
- Eat vegetables and fruit raw
preferably, or if cooked, saute lightly (with a little water and some
grass-fed butter) or steam until tender crisp in a pan on the stove.
- Heat water for tea, etc in a
pan or tea-kettle instead of the microwave—or, better yet-- is to get a
steaming hot water tap—I love these things!
- Plan ahead and defrost frozen
foods in the refrigerator.
- Heat up ALL leftovers
over low heat in a pan or in a toaster oven in aluminum foil (it still
only takes 4-5 minutes to heat leftovers)
- If you must use a microwave
(and I don’t know why you would!), use only glass containers instead of