Microwave meals and your health

Microwave meals and your health

The microwave oven has now been around for roughly 40 years but in that time only a very limited number of studies have been published concerning their impact on human health.

Russia and Switzerland did however conduct extensive research in this field with some rather shocking findings.

Not only will the act of microwaving food significantly deteriorate the nutritional value of the food but also distorts protein molecules and created radically unnatural compounds. The studies show this had a direct effect of the consumers health, white blood cell count rose in a similar way that it would respond to an infection. Blood haemoglobin (your blood systems oxygen carrying component) decreased significantly after eating these micro waved foods. Also high rise in bad cholesterol (LDL) and a decrease in good cholesterol (HDL)

This research disturbed readers in Russia so much that microwave ovens were in fact banned from use from 1976 until the early 90’s here are some of the findings that led to the ban.

  • Microwaved foods lose 60 ~ 90% of their nutritional value and it also accelerates the structural disintegration of food.
  • Microwaving creates cancer-causing agents within milk and cereals.
  • Microwaving alters elemental food-substances, causing digestive disorders.
  • Those ingesting micro-waved foods showed a statistically higher incidence of stomach and intestinal cancers, plus a general degeneration of peripheral cellular tissues with a gradual breakdown of digestive and excretory system function.
  • Microwave emissions also caused alteration in the catabolic (breakdown) behaviour of glucoside – and galactoside – elements within frozen fruits when thawed in this way.

Microwaves heat food by causing water molecules in it to resonate at very high frequencies and eventually turn to steam which heats your food. 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.

There are numerous issues that have emerged since microwave ovens were first introduced to consumers more than 40 years ago, besides depleting your food’s nutritional value, which will be addressed a bit later.

The first thing you probably noticed when you began microwaving food was how uneven the heating is.

“Hot spots” in microwaved food can be hot enough to cause burns—or build up to a “steam explosion.” This has resulted in admonitions to new mothers about NOT using the microwave to heat up baby bottles, since babies have been burned by super-heated formula that went undetected.

Another problem with microwave ovens is that carcinogenic toxins can leach out of your plastic and paper containers/covers, and into your food.

The January/February 1990 issue of Nutrition Action Newsletter reported the leakage of numerous toxic chemicals from the packaging of common microwavable foods, including pizzas, chips and popcorn. Chemicals included polyethylene terpthalate (PET), benzene, toluene, and xylene. Microwaving fatty foods in plastic containers leads to the release of dioxins (known carcinogens) and other toxins into your food.

One of the worst contaminants is BPA, or bisphenol A, an estrogen-like compound used widely in plastic products. In fact, dishes made specifically for the microwave often contain BPA, but many other plastic products contain it as well.

Microwaving distorts and deforms the molecules of whatever food or other substance you subject to it. An example of this is blood products.

Blood is normally warmed before being transfused into a person. Now we know that microwaving blood products damages the blood components. In fact, one woman died after receiving a transfusion of microwaved blood in 1991 , which resulted in a well-publicized lawsuit.

Sources for this article:

http://www.dhcommhr.coe.fr/eng/huhvch.shn.html

http://www.nexusmagazine.com/microwave.html,

http://www.relfe.com/microwave.html

http://www.nexusmagazine.com/microwave.html,

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