This Is What Microwaves Do To Your Food….

turtle slow cooker

Heating/Cooking on a stove is different from heating/cooking in a microwave. Absolutely right. While conventional ways of heating/cooking your food HEAT/COOK your food, microwaves heat/cook YOU. If this sounds frightening, or very much like an over-the-top statement, read what the US Food and Drug Administration has to say:

It is known that microwave radiation can heat body tissue the same way it heats food. Exposure to high levels of microwaves can cause a painful burn.

While in an earlier article, we shared some of the harmful effects (such as cancer, swollen lymph nodes and a weakened immune system) of using microwave ovens for cooking or re-heating food—and gave you ample reasons why you should stop using microwaves—in this article we will share the work of five scientific studies from across the world, to illustrate what effects microwave cooking or re-heating has on your food…

1. Way back in 1992, Department of Pediatrics, Stanford University School of Medicine, conducted a study which observed that microwaving breast milk caused a decrease in lysozyme activity and antibodies, and aided the growth of more pathogenic bacteria.

2. In 1998, to clarify the effects of microwave heating on the loss of vitamin B12 in foods, Japanese researchers treated raw beef, pork, and milk with microwave heating and then determined their vitamin B12 contents. Appreciable loss (approximately 30-40%) of vitamin B12 occurred in the foods during microwave heating.

3. Research conducted by the Pennsylvania State University in 2001, concluded that 60 seconds of microwave heating or 45 minutes of oven heating can block the anti-carcinogenic activity of garlic.

4. A Spanish study, which was published in The Journal of the Science of Food and Agriculture in 2003, detected high losses of flavonoids (97%), sinapic acid derivatives (74%) and caffeoylquinic acid derivatives (87%) when broccoli was microwaved. Conventional boiling led to a significant loss of flavonoids (66%) from fresh raw broccoli; high-pressure boiling caused considerable leaching (47%) of caffeoylquinic acid derivatives into the cooking water; while steaming had minimal effects, in terms of loss, on both flavonoid and hydroxycinnamoyl derivative contents.

Read The Full Story Here:


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