Studies Show Microwaves Drastically Reduce Nutrients In Food

Ahh...the ever-presdent microwave. What would we do without it? Probably live longer! Hey, how're you doing today? Pour yourself a mug of fresh coffee and take a firm hold of one of those virtual treats. Those're fresh out of the oven - not a microwave oven, I might add. Did you know that microwaves were a by-product of the development of radar?

New studies show that, despite earlier claims, mocrowaving food does kill of many of the nutrients our bodies would otherewise ingest. Occasionally rehearing food is not too bad but what about a steady diet of eating foods cooked at such a high heat? Do the sensitive compounds in food, such as amino acids, fatty acids, vitamins and phytonutrients change? It appears so. Read on to follow the scientific literature surrounding the depletion of our soil, foods, and health as a result of modern farming, food processing, microwave cooking, and not eating enough fresh, natural, uncooked, organic whole foods.

Three recent studies of historical food composition have shown 5-40% declines in some of the minerals in fresh produce, and another study found a similar decline in our protein sources.
A 1999 Scandinavian study of the cooking of asparagus spears found that microwaving caused a reduction in vitamins.
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.

An earlier study found that broccoli “zapped” in the microwave with a little water lost up to 97% of its beneficial antioxidants. By comparison, steamed broccoli lost 11% or fewer of its antioxidants. There were also reductions in phenolic compounds and glucosinolates, but mineral levels remained intact.

A recent Australian study showed that microwaves cause a higher degree of “protein unfolding” than conventional heating.

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 just 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.

So there you go. Cut a hole in the top of your micro and turn it into an aquarium. Don't plug it in, though or you'll get nuked fish!

See ya, eh!

Bob