The Curse of "Convenience"

You race in the door, your dinner is cold in the fridge, and everyone is hungry. What do we do? We take out the food, which has been stored in plastic containers, pop it in the microwave on high for several minutes and voila-la. Dinner is served. Seem a little strange? Maybe not, after all we live in a modern society and are used to such "conveniences." We seemed to have resolved ourselves to the point of convenience, and anything that falls into the convenient category must be perceived as a heaven sent gift. Why we think that way, anyone could fill in their own blank, but is that something to view as a gift or a curse?

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.