Why I Don’t Use A Microwave

by lydia on June 28, 2011

For years I had been intrigued, yet slightly horrified at the same time, about the concept of ditching my microwave. I had run across a few families that did not use one, they had their reasons. At the time I really wasn’t ready to hear them, because I didn’t want to be convinced I should ditch mine. Yet deep down something resonated with me that it was probably a good idea to not use one. So last year after some reading and gut instinct, I took my microwave out of the kitchen and never looked back. It took some slight adjustment, but now life without a microwave is old hat and I honestly can’t even remember what it was like to have one at all. I had only really used it to heat liquid, defrost things and maybe heat up some leftovers once in a while. Now I just plan ahead a bit more, use a small pan on the stove and get a ton of use out of my awesome toaster oven. (oh, and by the way, I think my food tastes much better!)

So what made me finally embrace the decision to 86 my microwave? I found out that basically, a microwave oven decays and changes the molecular structure of the food by the process of radiation. I was radiating my food!!  Some of you will baulk at this and disagree, but go do some research for yourself, don’t just accept what you want to believe so you don’t have to inconvenience yourself and get rid of your microwave too.

I remember being told with my first child not to heat his bottles in the microwave, as it was dangerous to do so. It would alter the breast milk and make it harmful for my baby. Okay, great to know, but what about everything else I put in my microwave, wouldn’t that be altered as well?? Did you know that the Soviet Union banned the use of microwaves in 1976? (yeah, I was 2 and my parents didn’t even get a microwave until I was in the double digits) Unfortunately, that ban was lifted, however they had done so much research and testing to see that they were indeed a hazard, enough to officially ban them for 20 some years. (photo credit)

In Sally Fallon’s book, ‘Nourishing Traditions’ a microwave oven is listed as equipment that should NOT be used or found in the kitchen of conscientious cooks. She states; ‘Unfortunately, the microwave achieved instant popularity without much prior research to study the effects of eating microwaved food. In consequence, one large experiment involving an unwitting populace is now in progress. The small amount of research done on the effects of eating microwaved food has shown that the microwave may have unfavorable effects on fats and proteins, making them more difficult to assimilate. More recent studies carried out in Switzerland revealed that the microwave caused changes in vitamin content and availability. Eating microwaved food results in abnormal blood profiles, similar to those that occur in the early stages of cancer. An especially dangerous practice is using the microwave for heating baby’s bottle. Altered amino acids in microwaved milk can be toxic to the liver and nervous system, especially for infants. We recommend that you resist using the microwave at all costs.

Additional quotes throughout the book ‘Nourishing Traditions’, also disdain the use of the microwave oven to cook or heat food;

‘John Ott, of time-lapse-photography fame… tested three young athletes who ate hamburgers, with all the trimmings, that were prepared in a fast-food restaurant. The first group of the hamburgers were cooked in the restaurant’s microwave oven while another was prepared conventionally in an iron frying pan. This latter group and even the raw hamburgers held in hand resulted in strong muscle test results, while the same athletes who tested muscularly weak with the microwave cooked food. Ott also reported most food prepared in these appliances and especially meat was less tasty. This opinion seems to be shared by most who use this form of cooking.’ (George Meinig, DDS ” Nutritionally Speaking” Ojai Valley News )

‘There is extensive scientific literature concerning the hazardous effects of direct microwave radiation of living systems….It is astonishing therefore to realize how little effort has been taken to replace this detrimental technique of microwave cooking with technology more in accordance with nature…..Of all natural substances – which are polar – the oxygen of water molecules reacts most sensitively. This is how microwave cooking heat is generated – friction from this violence in water molecules. Structures of molecules are torn apart, molecules are forcefully deformed, called structural isomerism, and thus become impaired in quality. This is contrary to conventional heating of food where heat transfers convectionally from without to within. Cooking by microwaves begins with the cells and molecules where water is present and where the energy is transformed into frictional heat.’ (Dr. Hans Hertel quoted in Search for Health)

‘….The same violent friction and athermic deformations that can occur in our bodies when we are subjected to radar or microwaves happens to the molecules in the food cooked in a microwave oven. In fact, when anyone microwaves food the oven exerts a power of input of about 1000 watts or more. This radiation results in destruction and deformation of molecules of food and in the formation of new compounds (called radiolytic compounds) unknown to man and nature. Today’s established science and technology argues forcefully that microwaved food, and irradiated foods, do not have any significantly high “radiolytic compounds” than do broiled, baked or other conventionally cooked foods – but microwaving does produce more of these critters. Curiously, neither established science nor our ever protective government has conducted any tests of the effects of eating the various kinds of cooked foods on the blood of eaters. Dr. Hans Hertel did test it, and the indication is clear that something is amiss and larger studies should be funded.’ (Tom Valentine Search for Health)

‘The second reason I dislike microwave ovens is the more serious situation. What about the quality of the food that comes out of the oven and is immediately consumed – free radicals and all. With the depressed immune system of the average affluent American, the last thing we need is another increase in our free radicals. It is well documented that microwaves are powerful enough to rupture cell walls of the food matrix, and this is undoubtedly why protein molecules are altered from microwave cooking. (Warren Clough PPNF Health Journal)

Pretty eye opening and thought provoking isn’t it? I sure thought so. So tell me, what is more convenient, continuing to use a microwave to heat your food and save a few minutes, or avoiding the damages done to your food and body over the long haul by not using a microwave?  The choice is yours. For further research and reading check out the following links;

Microwave News (Research Information and news concerning the effects of EMFs.)

The Hidden Hazards of Microwave Cooking

Microwave Cooking Is Killing You! (if you only read one article, read this one!)

The Hidden Hazards of Microwave Cooking (American Association of Integrative Medicine)

The Dangers of Microwave Cooking (The Healthy Home Economist)

Back Away From the Microwave

The Dangerous Truths Behind Microwaves

The Proven Dangers of Microwaves

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