Nowadays, it is a common practice to prepare meals in a microwave in a lot of American households. Hence, according to the claims of The Southwest Museum of Engineering, Communication and Computation, more than 95% of American households have a microwave as it is one of the easiest methods for food preparation.
Even though your frozen meals are often consisted of Lean Cuisine-type products with healthy ingredients and low calories, how you prepare the food influences the amount of nutrients absorbed in the body. This appliance decreases the nutritional value of your food and as a result, you are more prone to health problems due to excessive use of the microwave.
- Microwaves lower the nutritive value of foods
Heating up foods in the microwave can strip away its original nutrients. Hence, your nutritious meal is now a ‘dead food’ due to the dielectric microwave heating. According to Dr. Joseph M. Mercola, physician and surgeon, they bounce around the inside of the microwave oven and are absorbed by the food you put in it. Moreover, the water molecules rotate fast in the microwave and in the food in high frequencies, which results in molecular friction. In this way, the molecular structure of the food changes and the nutrient content disappears.
- Microwaves destroy breast milk and vitamin B-12
According to a study published in the Journal of Agricultural and Food Chemistry, a group of researchers examined the effects of microwave heating on the loss of vitamin B-12 in foods like pork, milk, and beef. Namely, the results showed that there was a 40% loss of the vitamin when the foods were exposed to microwave heating.
The potent bacteria-fighting agents in breast milk are also destroyed when exposed to microwave heating. According to findings published in the journal Pediatrics, researchers tested 22 freshly frozen human milk samples for lysozyme activity and antibodies by heating the samples for 30 seconds on low or high power setting. The breast milk which was in the microwave at high temperature had greater E coli growth-18 times more than the unmicrowaved one. The lysozyme activity was also lowered.
When you heat foods wrapped in plastic in the microwave, there is a possibility of creating carcinogens in the food. The Russian government, based on Russian research and German studies, issued a warning about the health effects which microwaves have on the human body and environment. Moreover, according to Foodbabe.com, microwavable foods contain toxic chemicals like BPA, benzene, toluene, and xylene. The plastic containers have been found to release carcinogens, along with other harmful toxins into the food, which is then absorbed by the body.
- Microwaves can change your blood
In a Swiss clinical study, eight participants consumed a series of food prepared in different ways, including heated microwave food. The results showed red blood cells lowered when the white cell levels increased, alongside with cholesterol levels. The non-ionizing radiation of the microwave can cause changes in the blood and heart rate.
A study led by Dr. Magda Havas of Trent University showed that the levels of radiation emitted by a microwave influence the heart rate and heart rate variability. Although these levels are within federal safety guidelines, they can cause dramatic changes in one’s heart rate. Therefore, if you experience irregular heart beat or chest ache and you regularly consume microwaved food, the wisest option is to stop using the microwave.