How microwaves destroy the nutrition of your food

Here are some brief reasons why you should spend five minutes stirring a pot over the stove rather than “nuking” your food for 60 seconds.

Microwaves heat food by causing water molecules in it to resonate at very high frequencies, while this can rapidly heat your food, what most people fail to realize is that it also causes a change in your food’s chemical structure.   It totally changes the protein structure of your food so that your body no longer recognises it as a food, but rather sees it as a foreign toxin that requires an inflammatory response from your body.  If you are unsure of the dire consequences of inflammation, look back over my previous articles to one titled Stress & Inflammation.

Another example of the molecular damage microwaving causes is the well publicized lawsuit in 1991.  In which one woman died after receiving a transfusion. Blood is normally warmed before being transfused into a person- we now know that microwaving blood products damages the components and structure so much so, that as with the proteins of meat- the body does not recognise the blood.

Another problem with microwave ovens is that carcinogenic toxins can leach out of your plastic and paper containers/covers, and into your food.   One of the worst contaminants is BPA, or bisphenol A, an oestrogen-like compound used widely in plastic products.  These oestrogen like compounds are the ones that play havoc with our natural hormone levels, often overstimulating our own production of oestrogen which may lead to oestrogenic cancers. In fact, dishes made specifically for the microwave often contain BPA -many other plastic products contain PBA also
Microwaving food damages its nutritional value. Your microwave turns your delicious, organic veggies- any veggies, which you’ve paid such a premium in money or labour, into “dead” food that can cause disease! Heating food, in any way- results in nutrient loss.

Microwaving milk and grains converts some of the amino acids into carcinogenic substances.

Microwaving prepared meats causes the formation of the cancer-causing agent’s d-Nitrosodienthanolamines.

Thawing frozen fruits by microwave converted their glucoside and galactoside (sugar molecule) fractions into carcinogenic substances.

Extremely short exposure of raw, cooked or frozen vegetables to microwaving 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,- we lose up to 90% of the nutritional value when we microwave.  With significant decreases in bioavailability (absorption) of B complex vitamins, vitamins C and E, essential minerals, and lipotropics (substances that prevent abnormal accumulation of fat).

Garlic is  one of the most healing foods on our planet- to get raw cloves into your diet daily is of great value to cellular immunity, gastrointestinal health, heart health and much more.  In a study of garlic, which is one of of the most beneficially healing immune protective foods on the planet,  60 seconds of microwave heating was enough to inactivate its active component – allinase.  Allinase is garlic’s principle active ingredient against cancer.

Microwaving can destroy the essential disease-fighting agents in breast milk that offers protection for your baby. Microwaved breast milk loses the immune building lysozyme activity and its antibodies – fostering the growth of potentially pathogenic bacteria.  Basically, you nuke the good stuff right out of the milk.  We must remember that we are eating for nutrition health, strength and longevity- our food choices and the preparation there of are critical.

So by now you realize that the vitamin content of babies formula and milk becomes depleted by microwaving, with certain amino acids being converted into other substances that are biologically inactive.  On top of all this-  some altered amino acids are poisons to the nervous system and kidneys.

So as you can see- here is yet another reason, why anything fast when it comes to food is just no good for us.  Giving a small amount of your time daily to the preparation of your bodies’ fuel will ultimately give you more time at the end of the line.   And quite frankly, if you have not got enough time to prepare your meals- then you really do need to reassess your list of priorities.   Isn’t it funny how once we become sick, there is no other priority in life.  Every now and then we really need to stop and take a step back to think about our balance of life – what are we compromising by working that extra ½ an hour a day which could be spent in your kitchen creating your own fresh and nutritious meals that you enjoy to eat.

Eating is one of life’s great pleasures – be sure you don’t get too caught up in this consumer driven world.  Don’t “buy” into it!

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