While microwaves were created for convenience so that we can have a warm meal quickly, the dangers and negative effects you are about to read just may make you want to stop using that microwave no matter how convenient it may be. As more research has been made, studies have shown that not only the microwave itself can cause danger to your health, but also the food you are consuming after having microwaved it. Read along to find out some of the top reasons you just may want to stop using that microwave.
Microwaves Produce Electromagnetic Radiation
Microwave ovens produce electromagnetic radiation that can cause massive biological damage. When a microwave is in operation, very destructive free radicals are created. These free radicals decimate nuclear DNA, membranes and proteins that can lead to chronic disease. So, every time you turn on that microwave, you are exposing yourself to radiation that can ultimately cause biological damage.
Microwaving Food Exposes You to Toxins
Studies suggest that microwaving your food could expose you to carcinogenic toxins released from plastic or paper wrappers that contain your meal. When plastic is heated, toxic chemicals like BPA and phthalates can be released from the containers or covers, contaminating your food. Leakage of many toxic chemicals have been reported from the packaging of common microwavable foods such as pizzas and popcorn.
Microwaving Food Destroys Its Nutrients
Heating food, no matter if it is frozen or fresh, damages its nutritional value. As an example, The Journal of the Science of Food and Agriculture, 2003, 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.”
Microwaves Might Not Kill All Bacteria
One reason that people may use their microwave is to get rid of any lingering bacteria that may be attached to the food or containers. With the latest COVID-19 outbreak, it is largely suggested to heat or decontaminate any food you receive from outside your home. In a study shared by the American Journal of Epidemiology, researchers found that “Compared with conventional methods of reheating, microwave ovens had no protective effect in preventing illness. To prevent outbreaks such as this one, care must be taken to assure that food is both properly cooked and handled and properly reheated.” The bottom line is, microwave cooking does not always eliminate harmful bacteria. You are likely better off using a conventional oven or skillet to heat up and kill off bacteria in food.
Microwaves Can Affect Your Heart
Studies have shown that the microwave frequency radiation can affect the heart at non-thermal levels that are well below the federal safety guidelines. Many people have acknowledged that they experienced heart palpitations in certain environments such as by the microwave or even Wi-Fi routers and cell phones. Dr. Magda Havas states, “Our hearts are NOT shielded and our exposure to radio frequency radiation includes not only microwave ovens but mobile phones, cell phone antennas, wireless routers, smart meters, wireless computer games, bluetooth and wireless baby monitors.”
Consider replacing your microwave with a table top toaster oven. They warm up much faster than a full size and can also be used to prepare and re-heat your meals. Taking an extra 10-15 minutes to heat your food safely is total worth the health benefits.