5 Reasons Why Microwave Cooking Is Harming Your Health
#1
>:( No more zapping the breast milk!!

http://refreshingnews99.blogspot.in/2013...ng-is.html

October 01, 2013

5 Reasons Why Microwave Cooking Is Harming Your Health

Reaching for a frozen entrée from your freezer, reading the simple directions on the back, and popping it into the microwave oven can lead to a meal that took a total of three minutes. And it's a modern convenience utilized in many American households. According to The Southwest Museum of Engineering, Communication and Computation (SMECC), more than 95 percent of American homes own a microwave oven because it is seen as “almost impossible/pretty difficult” to do without.
Here's the rub: while your frozen meal may consist of Lean Cuisine-type products with healthy ingredients and low calories, the way you cook your food directly affects the amount of nutrients your body consumes. This common household appliance can significantly zap the nutritional value of your food and your health, leaving you susceptible to developing health complications due to continuous microwave use, and begging the question: is convenience worth sacrificing your health?
Why Sleep Deprivation Triggers Junk Food Eating
Microwaves Zap Food Nutrition
Heating your food in the microwave can strip away its original nutrients. What may have started as a nutritious plate of food has now evolved into “dead food” due to the dielectric heating of microwaves. “They bounce around the inside of your [microwave] oven and are absorbed by the food you put in it,” writes Dr. Joseph M. Mercola, licensed physician and surgeon. The water molecules rotate rapidly in the microwave and in the food in high frequencies which creates molecular friction and heats up your food. This causes the molecular structure in your food to change, and as a result diminishes the nutrient content in the food.
Is a McDouble Really the ‘Cheapest, Most Nutritious And Bountiful Food’ In Human History?
Microwaves Destroy Breast Milk And Vitamin B-12
The health benefits of vitamin B-12 are instantly negated once heated in a microwave. In a study published in the Journal of Agricultural and Food Chemistry, researchers decided to examine the effects of microwave heating on the loss of vitamin B-12 in foods like raw beef, pork, and milk. The results of the study show there was a 30 to 40 percent loss of the vitamin when the foods received microwave exposure. The shift of vitamin B-12 to an inactive form of the vitamin was found in foods during the microwave heating process.
The powerful bacteria-fighting agents in breast milk are also destroyed by microwave heating. Findings published in the journal Pediatrics examined the common practice of using a microwave to heat frozen human milk for convenience in intensive care nurseries. Researchers tested 22 freshly frozen human milk samples to test them for lysozyme activity and antibodies by heating the samples for 30 seconds on either a low or high power setting. Breast milk microwaved at high temperatures was found to have greater E coli growth — 18 more times than the control (unmicrowaved) breast milk. Microwaving at low temperatures also dramatically decreased lysozyme activity and also promoted the growth of harmful bacteria for babies.
Microwaves Create Carcinogens In Food
When you head foods that are wrapped in plastic in the microwave, you can create carcinogens in the food. Based on Russian research and German studies, the Russian government issued a warning about the health hazards microwave ovens can have on the human body and the environment. The assembling of microwavable foods are found to contain toxic chemicals such as BPA, polyethylene terpthalate (PET), benzene, toluene, and xylene says Foodbabe.com. The plastic containers used to heat these microwave meals have been found to release the carcinogens along with other harmful toxins into your food which is then absorbed by your body.
Surprising Beer Ingredients: GMO Corn And Carcinogens
Microwaves Can Change the Makeup of Your Blood
In a Swiss clinical study, researchers found that blood changes in individuals who consumed microwaved milk and vegetables. The eight participants in the study ate a series of food prepared in different ways, including food heated in the microwave. The results of the study showed red blood cells decreased while white cell levels increased, along with cholesterol levels. The non-ionizing radiation of the microwave can affect changes in your blood and your heart rate.
Microwaves Can Change Your Heart Rate
Microwaves can produce effects on your body instantly due to the 2.4 GHz radiation — the frequency of radiation emitted by microwave ovens. A study conducted by Dr. Magda Havas of Trent University found the levels of radiation emitted by a microwave affect both heart rate and heart rate variability. These levels are within federal safety guidelines but tend to cause immediate and dramatic changes in heart rate. If you experience irregular heart beat or any chest pain and regularly eat microwaved food, it might be best to discontinue use.
Reply
#2
Other studies have found just the opposite: "They are a staple in kitchens everywhere, but for about as long as microwave ovens have been around, people have suspected that the radiation they emit can destroy nutrients in food and vegetables. 
According to most studies, however, the reality is quite the opposite. Every cooking method can destroy vitamins and other nutrients in food. The factors that determine the extent are how long the food is cooked, how much liquid is used and the cooking temperature.

Since microwave ovens often use less heat than conventional methods and involve shorter cooking times, they generally have the least destructive effects. The most heat-sensitive nutrients are water-soluble vitamins, like folic acid and vitamins B and C, which are common in vegetables.

In studies at Cornell University, scientists looked at the effects of cooking on water-soluble vitamins in vegetables and found that spinach retained nearly all its folate when cooked in a microwave, but lost about 77 percent when cooked on a stove. They also found that bacon cooked by microwave has significantly lower levels of cancer-causing nitrosamines than conventionally cooked bacon.

When it comes to vegetables, adding water can greatly accelerate the loss of nutrients. One study published in The Journal of the Science of Food and Agriculture in 2003 found that broccoli cooked by microwave — and immersed in water — loses about 74 percent to 97 percent of its antioxidants. When steamed or cooked without water, the broccoli retained most of its nutrients.

THE BOTTOM LINE Microwave ovens generally do not destroy nutrients in food."

http://www.nytimes.com/2006/10/17/health....html?_r=0
Reply
#3
The standard advice I was given was never to microwave frozen breastmilk...always warm it by placing the tube in a bowl of warm water.  Part of that is the same reason you never ever warm a formula bottle in the microwave. It heats unevenly, and it could feel cool to the touch but conceal a pocket of scalding liquid that can burn the baby's mouth. But the other reason is that breastmilk contains long delicate strands of protein that are easy to disrupt but are essential to the baby's nutrition.  So still don't it, even if other food is okay.
Reply
#4
When I started my family I learned to not microwave breastmilk as it denatures the proteins and it would be just like feeding sugar water to the baby, nevermind the accidental scalding issue. Then, when I thought I'd become a dietitian (before the math killed my dreams) I heard it again: Any protein cooked in a microwave gets its nutrients destroyed.
My microwave died about 2 years ago and I really don't miss it.

that's good information, thank you for sharing it.
Reply




Users browsing this thread: 1 Guest(s)