Microwaves are the epitome of convenience today. Not much can substitute the microwave for saving time and nuking up your food fast. Last week we discussed why heating food in plastic is not a good idea. This week, we want to talk about heating your food in the microwave.
Firstly, heating your food is not always a good idea because of how heat can denature proteins and kill enzymes. Much of this nutritional value in foods is lost when heated for long periods.
Secondly, microwave heating can add additional health problems. According to Dr. Joseph Mercola, probably the most compelling evidence supporting the dangers of microwaves comes from a highly regarded study done by Dr. Hans Hertel, a Swiss food scientist, who concluded that microwave cooking significantly altered food’s nutrients — so significantly that participants’ blood changes suggested deterioration. Dr. Hertel’s startling findings showed that microwave cooking resulted in:
· An increase in cholesterol levels.
· Decrease in red blood cells.
· More leukocytes, or white blood cells, which can suggest poisoning.
· Production of radiolytic compounds (compounds unknown to nature).
· Decreased hemoglobin levels, indicating anemic tendencies.
If you can’t seem to get by without use of your microwave, a turbo oven is a great alternative. These ovens make cooking healthier foods easy and prepares delicious and healthy meals that are full of nutrients in half the time of traditional ovens. Although it may not be as fast as your microwave (nothing is), we hope that this evidence helps you realize that quality of health should take precedence over efficiency (especially when it comes to your food). You can find these types of ovens at Asian grocery stores or through Dr. Mercola’s website (www.mercola.com).