Microwave ovens are not just icons of modern life and a mainstay of all modern homes now because of its functional uses (reheating, cooking, and boiling meals and foods, etc.) but it is also an indication of how our fast-paced lifestyle dictates the kind and quality of foods we eat now.

With all its functional uses, people are forgetting what microwave ovens are really good at – that is, microwaving your food! And that is where the problem absolutely lies.

Several studies have already established that “microwaves” from your microwave oven actually destroy the nutritional value of your food, particularly the vitamins and phytonutrients that prevent you from getting sick and ensure your good health. Phytonutrients, also called “phytochemicals”, are compounds which help protect plants’ vitality and their essence. These phytonutrients, when eaten, enable us to become healthy and disease-free.

To help us understand how microwaves easily destroy phytonutrients, we need to understand how its molecules are easily destroyed by heat. Antioxidants, carotenoids and other molecules like diindolylmethane (DIM) in broccoli or anthocyanins in purple corn can be easily destroyed by microwave energy.

Earlier studies have shown that 98% of cancer-fighting nutrients in broccoli are destroyed by microwaving. In fact, any cooking will actually change the nutrient composition of food in some way or another, although low and slow cooking somehow preserves slightly the nutrients. Microwaving food, which is the fastest way of cooking food, destroys more nutrients though.

“Nuking” your food with microwaves at the cellular level

The expression “nuke it” means to microwave your food. When you think of it, microwaving your food is somewhat similar to dropping a nuclear bomb on your food. Microwaves excite the water molecules inside the food you’re cooking, causing heat to form on the inside. Moreover, the microwave process is actually nuking the food cell-by-cell, causing literally a molecular decomposition of vitamins and phytonutrients of the food you’re cooking. It is technically “dead food” already every which way you look at it and by the time it is served to you. It also leaves you with just empty fiber, calories, and minerals.

Microwaving your vegetables also destroys the vegetables at a cellular level. Scary!

What you see is not always what you get

If you were to look at microwaved food under a microscope, you’ll probably be looking at a “nutritional desert”. If you’d like to be healthy and still conserve all those important nutrients, vitamins and minerals in your food, better eat your vegetables fresh and raw, or cook your vegetables either steamed, stir-fried, or even grilled.

If you want to eat in a healthy way, make sure a significant part of your diet consists of raw plants. It’s okay to eat some steamed, stir-fried or even grilled veggies, but when grilling foods, remember to avoid burning your food or even having grilled food too many times because acrylamide, a cancer-causing chemical that forms when food is grilled, can lead you down the cancer way, particularly the colon cancer way.

So be informed and be informed well. Someone who cooks a lot of her/his food with microwaves will eventually have nutritional deficiencies sometime, as well as increase their risk of developing bone diseases, cancer, diabetes, heart disease, brain function problems, etc.

How about you, do you still use microwave ovens to cook your food? What is your take on microwaved food and the higher risk of developing cancer and other debilitating diseases through microwaved food? Share your opinions in the comments section below.

Image by Artist / CC0 1.0