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Microwaved Foods – Healthy or Harmful?

https://worldspaper.com/ I recently received an email asking if I could explain about ‘microwave ovens’, eating ‘microwaved food’ etc. So here it is.

The news is not good, if you prefer ‘ignorance is bliss, now might be a good time to ‘accidentally’ have something better to do! When we think of ‘natural’ health & well-being, it would make sense that we would want to ‘cook’ our food in a ‘natural’ way.

It doesn’t take much intuition to realize that microwaving your food, is about as ‘unnatural’ a way to cook your food as you can get. Doesn’t the fact we use the terms, ‘zap’ it or ‘nuke’ it in the microwave, send a chill up your spine and suggest something is not quite right here?

A critical point is that microwaves don’t actually ‘cook’ your food at all. They basically just heat up the water content of the food and cause the food particles to resonate at very high frequencies. This ‘heats up’ your food, but this is very different from ‘cooking’ your food.

TIPS:

1. Avoid using microwaves/eating microwaved food whenever possible.

Yes, I know you’re busy, you don’t have time to cook and it’s so easy to just ‘zap’ it in the microwave. I know I’m being Scrooge again, and it’s all so easy to say “Don’t use microwaves”, but this really is a big one.

There’s probably not that many other things you could do to improve your long-term health more than throwing your microwave out the window… or at least using it far more sparingly.

Personally, I think you are better off to go and buy some half decent take-away (non-microwaved) than consistently eating ‘zapped’ food (seriously!)

2. THAWING FOODS is not so bad:

If you want to use your microwave for thawing frozen foods, that is not so bad. It’s still much better to let them thaw out naturally, but using a microwave for this purpose and cooking your food ‘naturally’ is not as bad as actually ‘cooking’ with your microwave.

3. ‘NEVER’ use PLASTIC:

Never heat your food in the microwave using plastic containers. When microwaving, carcinogenic toxins can be leached from your plastic and paper plates or covers and mix with your food. This especially applies to foods that contain fat. The combination of fat, high heat, and plastics releases dioxin (Dioxin chemicals cause cancer, especially breast cancer) into the food and ultimately into the cells of the body.

* This comes from Cancer News at Johns Hopkins Hospital, and a statement by Dr. Edward Fujimoto, Wellness Program Manager at Castle Hospital. Full details below.

SOLUTION:

Use glass, corning ware or ceramic containers for heating your food.

4. *** MOTHERS: DON’T Heat your baby’s milk in the microwave (especially in plastic bottles): **

Most people know the enormous benefits of breast milk for infants (as natural as you can get). However, microwaving breast milk (expressed milk) has been shown to break down the essential disease-fighting ability of breast milk (which helps protect your baby) and cause ‘hot spots’ (which can burn your infants mouth).

While this is not ideal in itself, the fact that microwaving causes ‘hot spots’ in the first place, shows it does not heat things evenly/properly. Add on the general problems of using plastic bottles as highlighted above, and it really isn’t the best idea. * The same applies for formula milk/any type of milk in plastic containers.

Better Alternatives:

i) Warm the milk by placing the container in a cup/saucepan of hot water or

ii) ideally boil the milk in a saucepan and let it cool down to warm drinking temperature.

* More hassle? Yes. More time-consuming? Yes. Better for your baby? ABSOLUTELY.

Practical Help: How to Reduce your Microwave Use?

i) Plan ahead:

where possible, decide what you are going to have in advance, so if you need to thaw something, you can take it out of the freezer beforehand (you may need to be before you go to work in some cases).

ii) Weigh up the health benefits of cooking ‘naturally’ versus microwaves.

Is it really that much extra time/hassle? Instead of putting something on a plate, covering it and putting it in the microwave, you’re essentially doing the same in an oven/saucepan. Add a bit of extra time for cooking and washing saucepans etc (if you don’t have a dishwasher), and you are not that much worse off time-wise.

Tips for Getting Take-Away:

i) If you get take-away and they go to cook it/heat it up in a microwave, ask if they can ‘oven heat’ it instead (just enough so it’s not ‘cold’) – so it doesn’t take that much longer!

* In addition to the health dangers, there is nothing worse than your crispy, crunchy pastry or whatever, being microwaved into a soft, soggy, mushy heap (Urgghhh!!!).

ii) If they can’t/won’t do that (i.e oven heat it), depending on the food/season, you might prefer to just have it ‘unheated’/cold. Cold is not ideal, but better than being ‘nuked’.

iii) If it has to be heated and microwave is the ‘only’ way, ask them to microwave it on ‘medium’ (for a little longer) rather than on ‘high’.

If you want to know more about microwaves/microwaving food – who invented them, the science behind them (why they are so unhealthy), the research done so far etc,read on.

History of the Microwave – The Nazi’s:

The Nazis invented the first microwaves. First known as ‘radiomissors’ (argghhh!!!), they were used for preparating meals on a mass scale during the invasion of Russia.

After the war, the Russians had retrieved some of these microwave ovens and conducted research on their biological effects. So alarmed by what they learned, the Russians banned microwave ovens in 1976.

Research on Microwaves:

More and more research is now suggesting people who regularly eat microwaved food over a period of time, sustain significant adverse changes to their blood chemistries and the rates of growth of certain diseases.

These can include:

* An increased rate of cancer cell formation in the blood.
* Increased rates of stomach and intestinal cancers.
* Lymphatic disorders, leading to decreased ability to prevent certain types of cancers.
* Higher rates of digestive disorders and a gradual breakdown of the systems of elimination.

1. Dr. Hans Ulrich Hertel was the first scientist to conduct quality clinical research on the effects of microwaved nutrients (on the human body).

His small but well-controlled study showed the degenerative force produced in microwave ovens and the food processed in them. This included,

Increased cholesterol levels
Decreased numbers of red blood cells
Production of radiolytic compounds (compounds unknown in nature)
Decreased hemoglobin levels (possible anemia problems).

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