Stay Sucker-Free Tip #16
Throw away your microwave.
The only thing you should use your microwave for (if you even keep it at all) is to toss your dirty kitchen rags in, and zap them for 1 minute. You can effectively kill much of the dirty, nasty, harmful bacterias that can be found on kitchen/hand towels using your microwave.
That’s right, your microwave can act as a disinfectant.
So, do you want to put your food in a disinfectant machine?
If you do, and don’t think you’re doing anything harmful to your health, then you my friend, are a sucker.
The following was taken from Dr. Mercolas site
Nevertheless, some excellent scientific data has been gathered regarding the detrimental effects of microwaves on the nutrients in your food:
A study published in the November 2003 issue of The Journal of the Science of Food and Agriculture5 found that broccoli “zapped” in the microwave with a little water lost up to 97 percent of its beneficial antioxidants. By comparison, steamed broccoli lost 11 percent or fewer of its antioxidants. There were also reductions in phenolic compounds and glucosinolates, but mineral levels remained intact.
A 1999 Scandinavian study of the cooking of asparagus spears found that microwaving caused a reduction in vitamin C6.
In a study of garlic, as little as 60 seconds of microwave heating was enough to inactivate its allinase, garlic’s principle active ingredient against cancer7.
A Japanese study by Watanabe showed that just 6 minutes of microwave heating turned 30-40 percent of the B12 in milk into an inert (dead) form8. This study has been cited by Dr. Andrew Weil as evidence supporting his concerns about the effects of microwaving. Dr. Weil wrote:
“There may be dangers associated with microwaving food… there is a question as to whether microwaving alters protein chemistry in ways that might be harmful.”
A recent Australian study9 showed that microwaves cause a higher degree of “protein unfolding” than conventional heating.
Microwaving can destroy the essential disease-fighting agents in breast milk that offer protection for your baby. In 1992, Quan found that microwaved breast milk lost lysozyme activity, antibodies, and fostered the growth of more potentially pathogenic bacteria10.
Quan stated that more damage was done to the milk by microwaving than by other methods of heating, concluding: “Microwaving appears to be contraindicated at high-temperatures, and questions regarding its safety exist even at low temperatures.”
Another study about breast milk/infant formula by Lee in 198911 found vitamin content becomes depleted by microwaving, and certain amino acids are converted into other substances that are biologically inactive. Some altered amino acids are poisons to the nervous system and kidneys. (Numerous authors mention this study, yet I was unable to find the original article/study, so I cannot personally validate.)
Although many of the above studies are not new, there is certainly ample evidence that microwaving is NOT good for your food.