The danger of using a Microwave oven
I subscribe to the newsletter GreenMedinfo. The information they provide is always very good, the articles are long and detailed, and filled with valuable links. Often I pick up new information, more detail, or a better explanation of things I already know. Just recently, In the September 11th, 2018 issue of GreenMedInfo’s news letter, I received one of those hair-raising “modern times” health stories.
The article is written by Ed Bauman, PH.D. and the title is: Studies show Microwaves drastically reduce nutrients in food.
A dangerous invention
Here we go again. What might seem like a clever time saving invention of the modern man (you know as we lead such hectic lives and everything has to be quick) is harmful. In old times the family would meet for the meals and one would talk about what happened during the day. Nowadays there is no time for sitting down and enjoying the food.
I have known for a long time that it was unhealthy to use a microwave oven and that was the reason I have always refused to have one in my house. My parents did not have one either. Just imagine, I grew up without a TV, but that is another story.
The killing of vitamins and amino acids
Keep in mind that the modern food is full of bad stuff. You can read about GMO foods, pesticides, artificial flavors, colors, sweeteners, bad fats, and the list goes on. To then put this low-quality food in the microwave oven, destroys the nutritional value completely. Vitamins, amino acids, and other important nutrients, if not destroyed completely, at least are reduced to such a level where the eating of this food does not represent a health benefit.
I personally love garlic, raw or cooked, and I have it about every day. Never mind the smell. I live in the south of Spain and garlic is a must in most dishes. Well, after heating garlic in the microwave oven, the health benefits (such as garlic’s anti cancer benefits) are destroyed.
The other factor one should not forget. When the microwave oven is on, there is a 20m radius of radiation. Heaven forbid the door does not close hermetically. Then you have an added leakage of radiation. Can you imagine cooking a meal in the kitchen wearing a hazardous response suit similar to the ones used to clean up a nuclear disaster?
Unknown things in our food
From reading this article I learned something new. This clever invention, besides killing off healthy things in your food, is capable of creating new things. These things (radiolytic compounds) are not natural, they do not exist in nature. To me, this all sounds like science fiction. We are invaded by unknown things of which we do not know what the health consequence will be in the long run. Science has no idea what these radiolytic compounds will do to you.
I think it to be a good idea that in case you have a microwave oven to throw that monster out of the window. Eat as close to nature as possible and the simple ways of preparing different foods like broiling, cooking, steaming and Wok style are the best.
Extra time versus healthy
I just wonder why again and again we are doing these dangerous things to our-self and to our families. It has been proven that microwave ovens are bad for us. Even if we save time in preparing food it does not outbalance the fact that the food has lost its nutrient value. It even has some unknown compounds added. In the end, you must agree that good health is a lot more important than the bit of extra time gained.
As an afterthought
The sales of the microwave oven seem to be in decline. Probably it becoming so famous was its ability to make popcorn, something which has not helped us to get healthier. Sales are slowing down as most households have a microwave oven already. With some 90 million units spread over the country, it is evident our daily radiation dose has been met. Hopefully, the trend which can be detected as being more conscious about healthy foods, in general, will include getting rid of this monstrous invention.
If you also think that radiation is dangerous for humans then join this Global Protest.
Source: Green Medinfo, article by Ed Bauman PH.D.
Photo Source Pixabay
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