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The Dangers Of A Microwave Oven

Have you noticed that food tastes worse when reheated in the microwave? Microwaves super heat water molecules in foods with radiation and damage important nutrients in the food. When you are eating food from the microwave, it is considered dead food. This means eating these foods takes more energy to digest than the food gives you. Since the natural nutrients have been destroyed your body doesn’t recognize the food. When your body takes in these unrecognizable radiated foods, it creates stress on the body and causes inflammation. If you want to become healthier and be able to enjoy your food and leftovers more, I recommend using the oven or stove instead. I notice a huge difference in the taste of my food, and how I feel after I eat my food, when I avoid the microwave. You may have heard, “You are what you eat”, if you eat damaged or toxic foods then you will end up feeling sick and full of toxins. If you feel like you must reheat your food at work, there are alternatives. I used a food thermos when I went to work at a call center, and it worked great. There is no time like the present to make a move towards a healthier lifestyle. You are awesome and naturally healthy, don’t hold yourself back with a toxic lifestyle.

Below is a link to a interview with nutritionist and best selling author Julie Daniluk who visits CTV news to discuss the dangers of cooking with microwaves

Below are a bunch of links to sources backing up what Julie Daniluk is saying in her interview.

Quan R (et al). Effects of microwave radiation on anti- infective factors in human milk. Pediatrics 89(4 part I). 667-669.

"...microwave radiation is not a suitable heat treatment modality (for human breast milk),as there is significant loss of immunologic properties."

Meat Sci. 2010 Oct;86(2):451-5. doi: 10.1016/j.meatsci.2010.05.033. Epub 2010 May 25.

Quality and microstructural changes in goat meat during heat treatment.

Yarmand MS1, Homayouni A.

Bioelectromagnetics. 2008 May;29(4):324-30. doi: 10.1002/bem.20382.

Non-thermal effects in the microwave induced unfolding of proteins observed by chaperone binding.

George DF1, Bilek MM, McKenzie DR.

J Agric Food Chem. 1998 Jan 19;46(1):206-210.

Effects of Microwave Heating on the Loss of Vitamin B(12) in Foods.

J AOAC Int. 1993 Nov-Dec;76(6):1268-75.

Determination of volatile chemicals released from microwave-heat-susceptor food packaging.

McNeal TP1, Hollifield HC.

J Agric Food Chem. 2006 Oct 4;54(20):7628-34.

Changes in glucosinolate concentrations, myrosinase activity, and production of metabolites of glucosinolates in cabbage (Brassica oleracea Var. capitata) cooked for different durations.

Rungapamestry V1, Duncan AJ, Fuller Z, Ratcliffe B.

J Agric Food Chem. 2007 Nov 28;55(24):10001-7. Epub 2007 Nov 3.

Effects of microwave cooking conditions on bioactive compounds present in broccoli inflorescences.

López-Berenguer C1, Carvajal M, Moreno DA, García-Viguera C.

Poult Sci. 1981 Oct;60(10):2258-64.

Migration of acetyl-tributylcitrate from plastic film into poultry products during microwave cooking.

Heath JL, Reilly M.

Molecules. 2007 Aug 13;12(8):1829-35.

Effect of cooking processes on the contents of two bioactive carotenoids in Solanum lycopersicum tomatoes and Physalis ixocarpa and Physalis philadelphica tomatillos.

Elizalde-González MP1, Hernández-Ogarcía SG.

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