eguth
pfm Member
When it comes to health I adopt the precautionary principle: IF IN DOUBT, DON'T. So far, at age 79 it has done me well.
I have read so many adverse reports on microwave ovens that I now recommend to everyone I meet that owns one that they unplug it, cut off the mains cord, then smash it up with a club hammer before dumping it in the rubbish; so that no one else can use it.
Just one report I have read (and trust):
Chemical Changes Produce Toxins and Reduce Nutritional Benefits
While the probability of hearing loss may be remote, the likelihood of chemical changes in food cooked in a microwave is far higher. Microwaving alters the food's chemical structure and begins in areas with the highest water concentration. As water is not uniformly present throughout your food, it is frequently unevenly heated. Knowledge of the changes to food from microwave heating has dramatically increased from the time the appliance was first introduced.
For example, using any type of plastic container opens up the probability that chemicals like BPA will leach into the food, contaminating it with hormone disrupting chemicals. High heat, such as in microwave ovens, may also produce heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs) and advanced glycation end products (AGEs), each of which are known carcinogens.14
Research into nutritional changes related to thawing, cooking or reheating foods in a microwave is slowly demonstrating that altering the chemical structure of food using microwave radiation likely also damages nutrients. One study found microwaved broccoli lost up to 97 percent of beneficial antioxidants,15 while as little as 60 seconds inactivated all the allinase in garlic, the active ingredient against cancer.16
A Scandinavian study found microwaving asparagus reduced vitamin C17 and a Japanese study found six minutes of heating rendered up to 40 percent of B12 in milk inert.18 Researchers have also discovered microwaves cause a higher degree of "protein unfolding" than conventional heating19 and will destroy essential disease-fighting agents in breast milk that help protect your baby.20 For this reason, and because microwaving may cause the milk to get excessively hot and may burn your baby, NEVER heat breast milk in the microwave.
Microwave Radiation Triggers Massive Mitochondrial Dysfunction
Microwave radiation is a form of electromagnetic field (EMF) radiation that is common to cellphones, Wi-Fi routers and microwave ovens. EMFs are a pernicious health hazard that affects your body at the cellular level, causing massive mitochondrial dysfunction through free radicals from peroxynitrite. This short video with Martin Pall, Ph.D., is an introduction to an hourlong interview where we discuss the damage EMF triggers.
Pall has identified and published research describing the likely molecular mechanisms of how EMFs damage plants, animals and humans.21,22,23,24 His research demonstrates exposure to EMF radiation opens voltage-gated calcium channels in your cells’ membranes, allowing a massive influx of calcium into your cells.
Excess intracellular calcium increases calcium signaling and increases nitric oxide (NO) to massively excessive amounts that interact with superoxide. While lower amounts of NO have beneficial health effects, larger quantities trigger a reaction that forms peroxynitrite, an extremely potent oxidant stressor.
It is important to state that not all oxidative stress is harmful. Your body requires a baseline of free radicals for optimal health. NO, for example, is a free radical that has several beneficial effects when produced in moderation. NO helps reduce your blood pressure, support your immune system and naturally reduces platelet aggregation that reduces your risk for heart attack and stroke. The problem occurs with excessive oxidative stress that can be triggered by exposure to microwave EMF radiation.
Enjoy your raw food, cooked food, but please, throw your microwave away.
Eguth
I have read so many adverse reports on microwave ovens that I now recommend to everyone I meet that owns one that they unplug it, cut off the mains cord, then smash it up with a club hammer before dumping it in the rubbish; so that no one else can use it.
Just one report I have read (and trust):
Chemical Changes Produce Toxins and Reduce Nutritional Benefits
While the probability of hearing loss may be remote, the likelihood of chemical changes in food cooked in a microwave is far higher. Microwaving alters the food's chemical structure and begins in areas with the highest water concentration. As water is not uniformly present throughout your food, it is frequently unevenly heated. Knowledge of the changes to food from microwave heating has dramatically increased from the time the appliance was first introduced.
For example, using any type of plastic container opens up the probability that chemicals like BPA will leach into the food, contaminating it with hormone disrupting chemicals. High heat, such as in microwave ovens, may also produce heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs) and advanced glycation end products (AGEs), each of which are known carcinogens.14
Research into nutritional changes related to thawing, cooking or reheating foods in a microwave is slowly demonstrating that altering the chemical structure of food using microwave radiation likely also damages nutrients. One study found microwaved broccoli lost up to 97 percent of beneficial antioxidants,15 while as little as 60 seconds inactivated all the allinase in garlic, the active ingredient against cancer.16
A Scandinavian study found microwaving asparagus reduced vitamin C17 and a Japanese study found six minutes of heating rendered up to 40 percent of B12 in milk inert.18 Researchers have also discovered microwaves cause a higher degree of "protein unfolding" than conventional heating19 and will destroy essential disease-fighting agents in breast milk that help protect your baby.20 For this reason, and because microwaving may cause the milk to get excessively hot and may burn your baby, NEVER heat breast milk in the microwave.
Microwave Radiation Triggers Massive Mitochondrial Dysfunction
Microwave radiation is a form of electromagnetic field (EMF) radiation that is common to cellphones, Wi-Fi routers and microwave ovens. EMFs are a pernicious health hazard that affects your body at the cellular level, causing massive mitochondrial dysfunction through free radicals from peroxynitrite. This short video with Martin Pall, Ph.D., is an introduction to an hourlong interview where we discuss the damage EMF triggers.
Pall has identified and published research describing the likely molecular mechanisms of how EMFs damage plants, animals and humans.21,22,23,24 His research demonstrates exposure to EMF radiation opens voltage-gated calcium channels in your cells’ membranes, allowing a massive influx of calcium into your cells.
Excess intracellular calcium increases calcium signaling and increases nitric oxide (NO) to massively excessive amounts that interact with superoxide. While lower amounts of NO have beneficial health effects, larger quantities trigger a reaction that forms peroxynitrite, an extremely potent oxidant stressor.
It is important to state that not all oxidative stress is harmful. Your body requires a baseline of free radicals for optimal health. NO, for example, is a free radical that has several beneficial effects when produced in moderation. NO helps reduce your blood pressure, support your immune system and naturally reduces platelet aggregation that reduces your risk for heart attack and stroke. The problem occurs with excessive oxidative stress that can be triggered by exposure to microwave EMF radiation.
Enjoy your raw food, cooked food, but please, throw your microwave away.
Eguth
