The dangers of microwave cooking lie in the fact that microwaving destroys the nutrients and enzymes in the food we eat. Our main focus when eating is to provide nutrients and enzymes necessary to maintain good health.   Microwaving kills those nutrients.

On my home page, where I “warn” you all of my cooking methods, I stated that I don’t use a microwave. I used to use one, but since my bout with cancer I’ve stopped. After my cancer ordeal, the only thing I used my microwave for was to sanitize my kitchen sponges. I used to wash them out with Borax (which has natural anti bacterial properties), rinse well in hot water and put them in the microwave for 3 minutes on high and sponges came out smelling clean, fresh and they were sanitized. It was an above the range microwave and I have left the microwave behind when I moved recently.

In a study published in the November 2003 issue of the Journal of the Science of Food and Agriculture, they found that broccoli cooked in the microwave with a little water lost up to 97 percent of the beneficial antioxidant chemicals it contains. By comparison, steamed broccoli (prepared on the stove) lost only 11 percent or fewer of its antioxidants. So, what’s the point in buying broccoli to get the beneficial antioxidants if we’re going to microwave it to death?

Other dangers of microwave cooking are the carcinogenic toxins that are leached from the plastic containers or plastic wrap used to microwave foods. Microwave ovens heat your food by causing it to resonate at very high frequencies. This will effectively heat your food, but it also causes changes in the chemical structure of the food that can lead to health issues. Microwave cooking changes the molecular structure of food. In test subjects who ate microwaved food, the following changes in blood chemistry were observed:

-Decrease in hemoglobin values -Decrease in HDL (the good Cholesterol)
-Decrease in lymphocytes and leukocytes (white blood cells, the ones that kill germs)
-Increase in luminous power by luminous bacteria exposed in blood of volunteers. (in essence, radioactive energy was passed on from the microwaved food to the blood cells of those who ate the food). Hmmmm..and everyone is so concerned over the body scanners at the airports?

So basically, implications are that a person who eats microwaved food for an extended period could become anemic due to destruction of hemoglobin, have an increase in heart disease from the decrease in good cholesterol and the ratio between good and bad cholesterol, and could become subject to a host of contagious diseases due to immune system compromise. I came across this article recently further proving the dangers of microwave cooking and depleting the food of its nutrients. Click on the link and read further on this topic to gain more information.

Studies Show Microwaves Drastically Reduce Nutrients In Food:

In essence, don’t use a microwave oven as it will defeat your efforts to consume nutrient dense foods.

Microwaving destroys the nutrients your body needs to obtain from the foods you eat.. So, take your time in the kitchen.

Don’t make meal preparation a rushed event. Many foods can be prepared ahead and just reheated, but NOT in the microwave.

Take time to prepare good nutrient dense foods and take time to eat and enjoy them.