Microwave Cooking – Is It a Safe Cooking Method?

by Erleen Tilton 

Microwave cooking has become very popular around the world because of its speed in cooking and heating.  Most people now prefer to use the microwave over the conventional stove top and oven even though foods do not stay hot as long, foods become soggy instead of crisp, and the outcome is often less attractive and desirable.  But because of the time saving factor, these reasons are usually overlooked as an inconvenience.   

However, many of us are unaware of the harmful effects of using a microwave for cooking or heating foods.  The fact is that in spite the convenience of it, microwave cooking is causing harm to your foods, and because of this, these harmful effects are passed on to the consumer – YOU! 

Here are some facts to learn and consider regarding microwave cooking. 
• Microwaves destroy the life-force that gives food its vitality and nourishment.
• Microwaves alter the food chemistry which causes structural disintegration of the foods, losing 60-90% of the vital nutrients.
• Microwaves create cancer causing agents within foods.
• Microwave cooked foods lower the body’s ability to utilize essential vitamins and minerals, causing digestive disorders as well as the degeneration of the body’s ability to protect itself against disease.
• Microwaving breast milk has been researched and even at its lower settings can destroy the immunity building capabilities and nutritional properties.  Furthermore, microwaving infant formulas causes changes in the milk which are also at a loss nutritionally. ¹
 
Stop and think about it.  Microwave heat is not real heat!  The short radio waves cook foods by forcing the atoms, molecules and cells within the food to vibrate rapidly – billions of times per second.  The friction moves the molecules which creates the heat, yet actually deforms the molecule structure of the foods, destroying the vital nutrients. 

Information from the manufacture and distributors of microwave ovens will warn you of the hazards around the field of a microwave due to leaks in the door seals.  However, they don’t warn you about the hazards of the damaged foods from the ovens themselves, and the damage that will come from eating these foods. 
So what can we do about it?
 
1. Use a conventional oven stove top for cooking sauces and reheating foods.  It really is not all that much work to get out a saucepan, and the few minutes more it may take to cook or reheat foods is worth the outcome. 
2. Use a convection oven which is faster as it has the blower with the heat.  The Jet Stream Oven (which is a small counter top convection oven) is the best method for reheating and cooking small items because there is virtually no preheating time like a regular conventional oven and thus cooks very quickly.  Look on the web for the Jet Stream Oven – it’s the best microwave oven replacement available.
3. Toaster ovens are also fast because of little preheating time, so everything cooks in a less amount of time.
 
The best highest nutritional content comes from foods that are raw.   We need to eat foods in the raw state as much as possible and avoid cooking all together when not needed. When foods do need cooking, use regular, real heat and cook only as needed to retain the most nutrients.  Your body will function better and last longer with less disorders and diseases.  It simply makes sense! 

¹ Larry Cook, “Microwaving Your Food Isn’t Safe”