Let us take a closer look at the little kitchen miracle the microwave. We all have one in our kitchen, we all use it, and we all wonder what on earth we would have done prior to such an amazing invention. Somewhere along the line our "sixth sense" was thrown out the window or trained to be turned off, especially when we think about the microwave. When they were first widely introduced, our grandmothers, were hesitant to use it, and just thought there was something wrong with the idea of food being placed in a magic box and coming out piping hot 30 seconds later. This magic box, can't be good for the food was the natural conclusion, and so they refrained from this "convenience" while their children and their grandchildren laughed at their "unwillingness to change." I have one question and one questions only: Now who is laughing at who?"
I will give a summary here and then let you read the full text article that was in Nexus Magazine if you want all the gooey details. All the studies in the article are referenced and you can look them up yourself, they are real...not just scare stories.
Microwaves, what do they do?
They change your food on a molecular level and cause irreversible damage to it.
Why does that matter to you?
The change in the food in many cases causes versions of natural vitamins, proteins, and amino acids to convert into unrecconizable or even carcinogenic versions of them formally natural self. These means lower nutrition and lots of harmful effects.
(For example: A study published in the November 2003 issue of The Journal of the Science of Food and Agriculture found that broccoli "zapped" in the microwave with a little water lost up to 97 percent of the beneficial antioxidant chemicals it contains. By comparison, steamed broccoli lost 11 percent or fewer of its antioxidants.)
So I lose a little nutrients, I'm not doing any long term damage...
Think again here too. Individual's blood after eating microwaved food is different from those who have consumed the same food cooked the old fashion way. How did it differ? The microwave eaters had:
- Increased cholesterol levels
- More leukocytes, or white blood cells, which can suggest poisoning
- Decreased numbers of red blood cells
- Production of radiolytic compounds (compounds unknown in nature)
- Decreased hemoglobin levels, which could indicate anemic tendencies
Oh, the curse of convenience.
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2 comments:
Doesn't the microwave also kill many deadly or unhealthy viruses and bacteria? Wouldn't the white blood cell increase be a good thing to fight off illness and sickness?
Yes, the microwave does kill viruses and bacteria that could potential make you ill. Microwaving your sponges or dish towels, for example, for 4 minutes is a great way to sanitize. In sanitizing, though, you kill everything, both good and bad that lives in your food. Food is alive. It contains vitamins, minerals, amino acids, proteins, etc. These things shouldn't be killed, or what is the point of eating the food? Our bodies need more than just calories to survive healthfully.
As far as the white blood cell comment..
White blood cell increase, indicates that your body is charged up to fight off an invader. The invader in this case is the microwaved food. This isn't good. You want your body to produce extra fighters when you are exposed to a cold, flu, or some other sort of an infection, not after you eat.
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