Microwaves

I was doing some reading online tonight about the chemicals in plastic and came across an article discussing the use of microwaves. I don't like microwaves. When I was pregnant I avoided them like the plague. If I absolutely had to use one, I'd hit start and book it to the next room. While many scientists claim that we are not to be concerned about the radiation from microwaves, there is some research to indicate otherwise. But this is not my latest concern.

New research is now indicating that microwaves affect the quality of our food. Several studies have indicated that microwaves convert particles in our food to carcinogens. This is very controversial, but when you think about, injecting waves of radiation into our food, can't be go, can it? I've already discussed how radiation affects our brains, which are at least protected by bone and CSF fluid. Our food is right there on the plate, with no protection. One study found that 93% of nutrients were lost with microwaving. It is also important to know that the risks of microwaves increase with packaged foods, such a popcorn (which typically has palm oil on it, which is bad enough for you, without also placing it in the microwave). And of course we all know not to put plastics in the microwave, but popcorns bags contain BPA and release it during popping. We invested in an awesome air popper last year because my husband kept bugging me to buy popcorn which I wouldn't because of the bag issue. The air popped takes a bit to get used to, but with a smidge of real butter and salt, I swear it's better than the packaged product. Additionally:

• A 1999 Scandinavian study of the cooking of asparagus spears found that microwaving caused a reduction in vitamin C[6] .
• 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[7] .
• 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[8] . This study has been cited by Dr. Andrew Weil as evidence supporting his concerns about the effects of microwaving. Dr. Weil wrote:
• “There may be dangers associated with microwaving food... there is a question as to whether microwaving alters protein chemistry in ways that might be harmful."
• A recent Australian study[9] 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. In 1992, Quan found that microwaved breast milk lost lysozyme activity, antibodies, and fostered the growth of more potentially pathogenic bacteria[10] .
• Quan stated that more damage was done to the milk by microwaving than by other methods of heating, concluding: “Microwaving appears to be contraindicated at high-temperatures, and questions regarding its safety exist even at low temperatures.”
  • Another study about breast milk/infant formula by Lee in 1989[11] 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. (Numerous authors mention this study, yet I was unable to find the original article/study, so I cannot personally validate.)
    Although many of the above studies are not new, there is certainly ample evidence that microwaving is NOT good for your food.

Other research from Russia has found the following:

• Russian investigators found that carcinogens were formed from the microwaving of nearly all foods tested.
• The microwaving of milk and grains converted some of the amino acids into carcinogenic substances.
• Microwaving prepared meats caused the formation of the cancer-causing agents d-Nitrosodienthanolamines.
• Thawing frozen fruits by microwave converted their glucoside and galactoside fractions into carcinogenic substances.
• Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids into carcinogens.
• Carcinogenic free radicals were formed in microwaved plants—especially root vegetables.
• Structural degradation leading to decreased food value was found to be 60 to 90 percent overall for all foods tested, with significant decreases in bioavailability of B complex vitamins, vitamins C and E, essential minerals, and lipotropics (substances that prevent abnormal accumulation of fat).

These particular findings are especially controversial, because even though they are cited in multiple articles and websites, the actual source is not traceable.

There is a study that I will conduct when I get home from vacation and share with you: take two identical plants and feed one with purified water (which is all we use in our house, except for washing dishes) and feed the other with microwaved water...can't wait to see the results for myself.

There is good news though! Using the conventional oven does not damage the food in the way that microwaves do. Microwaves damage the DNA in food whereas heating alone via an oven does not.

http://articles.mercola.com/sites/articles/archive/2010/05/18/microwave-hazards.aspx