Microwave Cooking & The Hidden Dangers

Microwaves have been around since 1967 and ninety percent of American homes have at least one. Microwaves are a form of electromagnetic energy that produce radiation, which has been known to decay and change the molecular structure of natural occurring amino acids in food.

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Studies show that microwaves actually change the nutrients, minerals and vitamins in food to produce radiolytic compounds. In one of the most in depth microwave studies, Swiss scientist Hans Hertel found that microwaved foods do quite a number on our blood & physiology. In his study, participants who ate food cooked in a microwave experienced a decrease in hemoglobin levels, and an increase in white blood cell count and cholesterol levels.

Some potentially harmful effects of zapping out food include:

• Microwave ovens turn some minerals into cancerous agents.
• Foods from a microwave can cause tumors in the stomach or intestine. This may be an explanation for the increased rate of colon cancer in America.
• Regularly eating microwaved foods can cause an increase in cancerous cells in human blood.
• The radiation dangers involved with microwaved food can cause decreased immune system function in humans.
• A steady diet of microwave cooked food can cause your body to shut down its hormones production.

Microwaves are unsafe for baby milk. Heating formula in a microwave causes the loss of vitamins and essential nutrients. By heating breast milk, in a microwave, some of the protective properties and nutrients are also destroyed. Warm a bottle by holding it under warm water or setting in a bowl of heated water. It's much safer and far more beneficial to your baby.

While convince plays a huge roll in our lives many times try and use ovens, or the stovetop to heat your meals. They are safer alternatives as they heat by circulating hot air and heat to raise the temperature. Clearly there will be many times you are in a rush, but just try and cut out the microwave as much as possible.