How Microwaves heat your food:
A Microwave oven uses electromagnetic radiation (waves of electrical and magnetic energy) generated by a magnetron, which is a tube in which electrons are subjected to both magnetic and electrical fields, producing an electromagnetic field with a microwave frequency of about 2.4 GHz.
The ovens create a phenomenon called dielectric heating wherein the microwaves enter the food kept in the chamber and interact with water molecules (bipolar in nature) creating rapid rotations due to the alternating electric field. These vibrations are of extremely high frequencies creating inter-molecular friction in adjacent molecules, which heats up the food. In the absence of water dielectric heating is not possible. The “inside out” heating is actually a myth as the penetration of the microwaves is dependent on the denseness of the food. Conventional ovens use convection to heat the food from the outside slowly moving inward.
The toxic by-products of Microwave Cooking:
Microwaving creates new compounds that are not found in humans or in nature, called radiolytic compounds. In addition to the violent frictional heat effects, or thermic effects, there are also athermic effects, that are suspected to be responsible for much of the deformation and degradation of cells and molecules.
Leakage of numerous toxic chemicals from the packaging of common microwavable foods, including pizzas, chips and popcorn, including polyethylene terpthalate (PET), bisphenol A (BPA), benzene, toluene, and xylene has been reported. Microwaving fatty foods in plastic containers leads to the release of dioxins (known carcinogens) and other toxins into your food.
Studies on the hazards of Microwave Cooking:
Some scientific data about the detrimental effects of microwaves on the nutrients in your food:
- A study published in the November 2003 issue of The Journal of the Science of Food and Agriculture found that broccoli “zapped” in the microwave with a little water, lost up to 97 percent of its beneficial antioxidants. By comparison, steamed broccoli lost 11 percent or fewer of its antioxidants. There were also reductions in phenolic compounds and glucosinolates, but mineral levels remained intact.
- A 1999 Scandinavian study of the cooking of asparagus spears found that microwaving caused a reduction in vitamin C.
- In a study of garlic, as little as 60 seconds of microwave heating was enough to inactivate its allinase, garlic’s principle active ingredient against cancer.
- A Japanese study by Watanabe showed that just 6 minutes of microwave heating turned 30-40 percent of the B12 in milk into an inert (dead) form.
- A recent Australian study showed that microwaves cause a higher degree of “protein unfolding” than conventional heating.
- Microwaving can destroy the essential disease-fighting agents in breast milk that offer protection for your baby. Microwaved breast milk lost lysozyme activity, antibodies, and fostered the growth of more potentially pathogenic bacteria.
- Another study about breast milk/infant formula by Lee in 1989 found vitamin content becomes depleted by microwaving, and certain amino acids are converted into other substances that are biologically inactive. Some altered amino acids are poisons to the nervous system and kidneys.
Although many of the above studies are not new, there is certainly ample evidence that microwaving is NOT good for your food.
Watch this video:
Watch Julie Daniluk, a public speaker, holistic nutritionist, health educator, television host of Healthy Gourmet (Oprah Winfrey Network), and author of many holistic nutritional books, speak about the dangers of using Microwave ovens and how it degrades the nutritional value of everyday food.