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Studies Show Microwaves Drastically Reduce Nutrients In Food

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August 22, 2012 |By

 

Ed Bauman, PH.D.
Waking Times

I can remember the days growing up in the 1950′s and 1960′s, when we prepared foods without a microwave oven. Water was boiled on the stove. Chicken was baked in an oven. Vegetables were steamed, baked, or sautéed. Food was whole and fresh. Even a TV dinner was baked in the oven, which took about 15 minutes to warm. And then, modern science and technology brought us the microwave oven that could heat food rapidly, from 30 seconds to a couple of minutes.

The industry has claimed that microwave cooking protects the nutrient content of foods. Somehow, in tasting foods that came out of a microwave oven, the texture was changed as was the flavor. Foods cooked or reheated in microwave ovens became rubbery and lacked the savory smells and layered flavors that come from cooking foods slower and longer.

Nevertheless, people bought the convenience aspect, the speed, the simplicity of heating and eating prepared foods. The science, which has been supported by the food industry, has continued to claim the health benefits of microwave cooking. Recently, published data from reliable sources questions the health benefits of microwaved food.

Does this mean an occasional microwaved meal will be harmful? Not likely. But what about a steady diet of eating foods cooked at such a high heat? Do the sensitive compounds in food, such as amino acids, fatty acids, vitamins and phytonutrients change? It appears so. Read on to follow the scientific literature surrounding the depletion of our soil, foods, and health as a result of modern farming, food processing, microwave cooking, and not eating enough fresh, natural, uncooked, organic whole foods.

  • Three recent studies of historical food composition have shown 5-40% declines in some of the minerals in fresh produce, and another study found a similar decline in our protein sources (1)
  • A 1999 Scandinavian study of the cooking of asparagus spears found that microwaving caused a reduction in vitamins (3)
  • 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 cancer (5)
  • A study published in the November 2003 issue of The Journal of the Science of Food and Agriculture found that broccoli “zapped” in the microwave with a little water lost up to 97%of its beneficial antioxidants. By comparison, steamed broccoli lost 11% or fewer of its antioxidants. There were also reductions in phenolic compounds and glucosinolates, but mineral levels remained intact (6).
  • A recent Australian study showed that micro- waves cause a higher degree of “protein unfolding” than conventional heating (2)
  • 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 bacteria (4).

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.”

Note: Needless to say, we do not recommend cooking food in microwave ovens, though mildly heating leftovers may not pose the same problems as discussed above. Also, microwaving fatty foods in plastic containers leads to the release of dioxins (known carcinogens) and other toxins into your food. Common microwavable foods include pizzas, chips, and popcorn. Chemicals released include polyethylene terpthalate (PET), benzene, toluene, and xylene.

Additionally, microwaving creates new compounds that are not found in humans or in nature, called radiolytic compounds. We don’t yet know what these compounds are doing to your body, but they are not health-promoting.

Eating fresh, uncooked, or minimally heated fruits and vegetables, nuts and seeds, herbs and spices are the basis of an Eating for Health™ meal plan. With whole grains and legumes, cooking them on a stove top by boiling and simmering them until tender is advised.

For flesh foods, steaming, sautéing, baking, or blending into slow cooked crock pot soups and stews is advised. Dairy products, such as raw milk cheese, from goats, cows, or sheep, are most nutrient-rich when unheated. Raw, organic cheese is best added to salads or warm grains, legumes, or vegetables without heating the dish in a high heat oven, broiler, or microwave oven.

References

1. Davis D R. (February 1, 2009). Declining fruit and vegetable nutrient composition: What is the evidence? American Society of Horticultural Science.

2. George D F, Bilek M M, and McKenzie D R. Non-thermal effects in the microwave induced unfolding of proteins observed by chaperone binding. Bioelectromagnetics 2008 May;29(4). 324-330.

3. Kidmose U and Kaack K. Acta. Agriculturae Scandinavica B1999:49(2).110-117.

4. Quan R (et al). Effects of microwave radiation on anti- infective factors in human milk. Pediatrics 89(4 part I). 667-669.

5. Song K and Milner J A. The influence of heating on the anticancer properties of garlic. Journal of Nutrition 2001;131(3S).1054S-1057S.

6. Vallejo F, Tomas-Barberan F A, and Garcia-Viguera C. Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking. Journal of the Science of Food and Agriculture (15 Oct

©2009 BAUMAN COLLEGE Holistic Nutrition and Culinary Arts

800-987-7530 • www.baumancollege.org

About the Author

Edward Bauman, M.Ed., Ph.D. (University of New Mexico), is the Founder and President of Bauman College Holistic Nutrition and Culinary Arts. He is a ground-breaking leader in the field of whole foods nutrition, holistic health, and community health promotion. After three decades of in-depth study of worldwide health and nutrition systems, Dr. Bauman created the ‘Eating for Health’ (E4H) nutrition system which is the foundation of the Bauman College Nutrition and Natural Chef Training Programs.

This article originally appeared at GreenMedInfo.com, an excellent source for news and information about natural, preventative medicine.

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Source http://www.wakingtimes.com/2012/08/22/studies-show-microwaves-drastically-reduce-nutrients-in-food/


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    Total 7 comments
    • Sasquatch

      This is very old news. But useful. Most microwavable foods have no nutrients anyway, but huge amounts is sodium. Did you know that as soon as you start preparing your food it starts losing its nutrients? Too bad pesticides don’t break down as well! Thanks for the reminder, I bet every household has a microwave! It used to be a luxury. Now it seems its a necessity. ???

    • Anonymous

      Just doing a little fact checking: This link gives a helpful overview of how the 1999 Scandanavian study was performed. It then compares their study to other studies on microwaves and their effects on food. “In these studies microwave heating often does better than other methods at preserving flavonoids!”
      http://perfecthealthdiet.com/2010/12/do-microwaves-destroy-flavonoids/

      Using microwaves responsibly will not destroy the nutrients in your food no more than properly cooking your food will. It’s just easier to overcook your food in a microwave.

    • Jojo

      using a microwave oven will destroy the nutritional content of all food withing 30 feet of the device. poor insulation is the cause. so stay at least 30 feet away from a microwave when using it.

    • Red Mann

      Sasquatch IS A ameri-MORON!
      never “believe” anything it says!

      HERE ARE SOME FACTS!
      PERIOD!

      Why Did Russia Ban The Use Of Microwave Ovens?
      2011 August 28 by wemustknow.koen
      http://wemustknow.net/2011/08/why-did-russia-ban-the-use-of-microwave-ovens/

      Seedlings Watered With Microwaved Water (left) & Purified Water (right) Microwaves Kill Nutritional Value

      In Russia, microwave ovens were banned in 1976 because of their negative health consequences as many studies were conducted on their use. The ban was lifted after Perestroika in the early 90’s.

      Here are some of their findings on microwaving food:

      1. Microwaved foods lose 60 ~ 90% of the vital-energy field and microwaving accelerates the structural disintegration of foods.
      2. Microwaving creates cancer-causing agents within milk and cereals.
      3. Microwaving alters elemental food-substances, causing digestive disorders.
      4. Microwaving alters food chemistry which can lead to malfunctions in the lymphatic system and degeneration of the body’s ability to protect itself against cancerous growths.
      5. Microwaved foods lead to a higher percentage of cancerous cells in the bloodstream.
      6. Microwaving altered the breakdown of elemental substances when raw, cooked, or frozen vegetables were exposed for even a very short time and free radicals were formed.
      7. Microwaved foods caused stomach and intestinal cancerous growths, a general degeneration of peripheral cellular tissues, and a gradual breakdown of the digestive and excretive systems in a statistically high percentage of people.
      8. Microwaved foods lowered the body’s ability of the body to utilize B-complex vitamins, Vitamin C, Vitamin E, essential minerals and lipotropics.
      9. The microwave field next to a microwave oven caused a slew of health problems as well.
      10. Heating prepared meats in a microwave sufficiently for human consumption created:
      * d-Nitrosodiethanolamine (a well-known cancer-causing agent)
      * Destabilization of active protein biomolecular compounds
      * Creation of a binding effect to radioactivity in the atmosphere.
      * Creation of cancer-causing agents within protein-hydrosylate compounds in milk and cereal grains.
      11. Microwave emissions also caused alteration in the catabolic (breakdown) behaviour of glucoside – and galactoside – elements within frozen fruits when thawed in this way.
      12. Microwaves altered catabolic behavior of plant-alkaloids when raw, cooked or frozen vegetables were exposed for even very short periods.
      13. Cancer-causing free radicals were formed within certain trace-mineral molecular formations in plant substances, especially in raw root vegetables.
      14. Due to chemical alterations within food substances, malfunctions occurred in the lymphatic system, causing degeneration of the immune systems’ capacity to protect itself against cancerous growth.
      15. The unstable catabolism of micro-waved foods altered their elemental food substances, leading to disorders in the digestive system.
      16. Those ingesting micro-waved foods showed a statistically higher incidence of stomach and intestinal cancers, plus a general degeneration of peripheral cellular tissues with a gradual breakdown of digestive and excretory system function.
      17. Microwave exposure caused significant decreases in the nutritional value of all foods studied, particularly:
      * A decrease in the bioavailability of B-complex vitamins, vitamin C, vitamin E, essential minerals and lipotrophics
      * Destruction of the nutritional value of nucleoproteins in meats
      * Lowering of the metabolic activity of alkaloids, glucosides, galactosides and nitrilosides (all basic plant substances in fruits and vegetables)
      * Marked acceleration of structural disintegration in all foods.

      Read the full report by Larry Cook entitled “Micro-waved Food Isn’t Safe To Eat” here
      Microwave Ovens Destroy The Nutritional Value Of Your Food
      by Mike Adams, the Health Ranger, NaturalNews Editor
      “The rise of widespread nutritional deficiencies in the western world correlates almost perfectly with the introduction of the microwave oven. This is no coincidence. Microwave ovens heat food through a process of creating molecular friction, but this same molecular friction quickly destroys the delicate molecules of vitamins and phytonutrients (plant medicines) naturally found in foods. One study showed that microwaving vegetables destroys up to 97% of the nutritional content (vitamins and other plant-based nutrients that prevent disease, boost immune function and enhance health).”
      “In other words, eating raw broccoli provides you with natural anti-cancer medicine that’s extremely effective at halting the growth of cancer tumours. But microwaving that broccoli destroys the anti-cancer nutrients, rendering the food “dead” and nutritionally depleted. There’s even some evidence to suggest that microwaving destroys the natural harmony in water molecules, creating an energetic pattern of chaos in the water found in all foods. In fact, the common term of “nuking” your food is coincidentally appropriate: Using a microwave is a bit like dropping a nuclear bomb on your food, then eating the fallout. (You don’t actually get radiation from eating microwaved foods, however. But you don’t get much nutrition, either.)”
      So. if you are going to use a microwave oven, it is suggested that you set and walk out of the kitchen where practical. The American FDA advised “don’t stand in front of a microwave for long periods of time”. There is a lot of researching being conducted into microwave oven and the effects that it may have on human bodies. Final studies have not been released as yet, but if the above is any indication to the negative affects on food, I can only imagine the effects on the human body. So if you don’t have to use a microwave oven, then don’t. Even if it is to preserve the quality and nutritional value of your food.

      Source:http://wakeup-world.com/2011/06/15/why-did-russia-ban-the-use-of-microwave-ovens/

    • Sasquatch

      This article got me thinking, so I googled for more info. Scary stuff! When you combine microwaving with say, gmo foods, fast foods, coffee, soda, smoking, pharmaceuticals, tanning beds, tap water, chemtrails, pesticides, should I continue? Talk about end times… I’m glad to read that some countries have banned microwaves, but in the bigger picture, that’s just a drop in the bucket. A LOT more needs to be banned! EVERYWHERE

      • Red Mann

        Alright, Sasquatch,

        You are finally sounding a little “sane”.

        So, since you are so “BIG ON BELIVIN”, let’s see if you believe this (cause it is true).

        By accident, because of a “bogus” landlady who would not fix the broken built-in microwave over the stove in my apartment, I stopped cooking food with a micro-wave. Started cooking all of my own food……….no eating out……..no eating of “prepared foods” ……..all fresh.

        Almost immediately, I noticed that I did not feel “hungry”, like some how or other, I was “deprived” of calories before.

        Long & short of it:
        it is now one and one half years later. I WILL NEVER COOK WITH A MICRO-WAVE OVEN AGAIN! To date, I have lost 52 pounds.

        NO MORE “PEAR-SHAPE” OR “BEER-BELLY” ALL GONE!!!!!!!!!!!!!

        WITH NO DIET! WITH NO GYM (cannot work out -injury)!

        • Sasquatch

          LOL. Yes, eating wholesome foods and even doing mild exercise will adjust/balance appetite. Homeostasis is crucial to our well-being. I am unable to workout because my knees & spine are trash. I used to enjoy running & biking in the forests.

          Anyway, I did not realize all the physical symptoms that microwaving food causes, and the bpa (?) in microwavable plastics that breaks down & seeps into the food. I don’t have links to specific sites, but all anyone has to do is Google & there’s tons of info. Ha! Microwaves were invented by nazis!

          I unplugged my microwave, which now rests by the unplugged tv. Now if I could just stay away from my computer! But I thrive for info… As such, I read the article about life/death & went to his link (dragon something). Interesting…if people would just get a balance between the ‘flesh’ & the ‘spirit’ we all just might have a chance of feeling & being better.

          Good that you lost weight & banned the microwave. Maybe we can fill in the sinkholes with them!

          By the way: I chose my icon for a good reason. Most things people beLIEve are the middle 3 letters–LIE. But who am I to judge? I’ve believed my share of lies in my years. I’m getting off topic…

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