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Studies Show Microwaves Drastically Reduce Nutrients In Food

Note: Needless to say, GreenMedInfo does not recommend cooking food in microwave ovens, though mildly heating leftovers may not pose the same problems as discussed above. Also, microwaving fatty foods in plastic containers leads to the release of dioxins (known carcinogens) and other toxins into your food. Common microwavable foods include pizzas, chips, and popcorn. Chemicals released include polyethylene terpthalate (PET), benzene, toluene, and xylene.

Additionally, microwaving creates new compounds that are not found in humans or in nature, called radiolytic compounds. We don’t yet know what these compounds are doing to your body, but they are not health-promoting.

Eating fresh, uncooked, or minimally heated fruits and vegetables, nuts and seeds, herbs and spices are the basis of an Eating for Health meal plan. With whole grains and legumes, cooking them on a stove top by boiling and simmering them until tender is advised.

For flesh foods, steaming, sautéing, baking, or blending into slow cooked crock pot soups and stews is advised. Dairy products, such as raw milk cheese, from goats, cows, or sheep, are most nutrient-rich when unheated. Raw, organic cheese is best added to salads or warm grains, legumes, or vegetables without heating the dish in a high heat oven, broiler, or microwave oven.

 

References
1. Davis D R. 1 February 2009. Declining fruit and vegetable nutrient composition: What is the evidence? American Society of Horticultural Science.
2. George D F, Bilek M M, and McKenzie D R. May 2008. Non-thermal effects in the microwave induced unfolding of proteins observed by chaperone binding. Bioelectromagnetics; 29(4). 324-330.
3. Kidmose U and Kaack K. Acta. Agriculturae Scandinavica B1999:49(2). 110-117.
4. Quan R (et al). Effects of microwave radiation on anti- infective factors in human milk. Pediatrics 89(4 part I). 667-669.
5. Song K and Milner J A. 2001. The influence of heating on the anticancer properties of garlic. Journal of Nutrition; 131(3S). 1054S-1057S.
6. Vallejo F, Tomas-Barberan F A, and Garcia-Viguera C. 15 Oct 2003. Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking. Journal of the Science of Food and Agriculture.

 

 

Related:
How to Survive Without a Microwave
Nuke It! The Microwave Option
How Safe is Your Microwave?

Read more: Diet & Nutrition, Eating for Health, Food, Health, , , , ,

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146 comments

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9:00AM PST on Feb 28, 2013

thanks, sharing

5:03PM PST on Feb 18, 2013

While I don't think we should make all/most of our meals using the microwave the whole thing with loosing nutrition and protein degradation happens with most forms of cooking. A study that tested the conventional cooking of pears and their remaining nutrients notices a decrease in nutrition the longer they cooked. And from what I remember of bio any protein will unfold and denature one a certain temp has been reached, which can occur in humans with high fevers so Im sure stovetop cooking can cause this too. Now, the heating food in plastic containers is just a bad idea. Plastic being heated to any degree will release VOCs that can be carcinogenic especially to the lungs.

http://lib3.dss.go.th/fulltext/Journal/J.Sci.Food%20and%20Agri/2005v85/no.1/2005v85no1p310-318.pdf

7:11PM PDT on Oct 6, 2012

This doesn't surprise me one bit.

3:19AM PDT on Oct 4, 2012

I was given a microwave oven as a housewarming gift. It's now gathering dust in a corner of my kitchen. I really didn't like it. Like Ed said, it changes the taste and texture of foods. Meat becomes tough, bread and pastry becomes rubbery. It was just awful!

10:13AM PDT on Oct 1, 2012

I reheat stuff in the microwave and make the occasional bag of popcorn but I've never really liked the taste of food I've cooked in it. I have a friend who has cooked turkey in his microwave for years and it is sooooo tasty but I've never been able to get similar results..lol. I've never bought into the idea that microwaves protect nutrients....hard to believe anything could survive being zapped in the nuker!

10:10PM PDT on Sep 26, 2012

I saw my first microwave oven about 1955 at the Antelope Valley Fair. I don't understand why I had to wait until the '80s to get one. Back then, we put 'butter' on steaks, everything was fried-where the roast chicken came from in the article, I don't know. All veges were covered with butter and artery clogging sauces. Veges were boiled to death so they couldn't run from the butter and sauces. Mashed potatoes with CREAM and BUTTER-then covered with GRAVY. Hot chocolate made with high fat milk-topped with a mountain of whipping cream. A big slice of pie or cake or fresh home made cookies with a glass of high fat milk. Pies made with lard-donuts fried in lard. Yes, lets go back to the good old days, when we ate real food- healthy food.

7:24PM PDT on Sep 26, 2012

Love my microwave for reheats and that's about it. Love cooking the old fashioned way.

11:48AM PDT on Sep 26, 2012

Very informative, thank you.

9:01AM PDT on Sep 26, 2012

i've heard about its detrimental effects before, but over time because of convenience one tends to forget these things sometimes.

12:09AM PDT on Sep 26, 2012

Just the sound of it "micro waves" doesn't sound like it would be of benefit to the food.

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