Do Not Microwave to Cook or Heat up Food!

By: Dr. Mercola

Microwaves can seriously deplete foods of their nutrients. Even worse, microwaved food may cause pathological changes in your body. It is no surprise that microwave heating of food results in losses of nutrients because all heating methods do this. However, microwave heating appears to produce the greatest losses. Microwaves are high frequency electromagnetic waves that alternate in positive and negative directions causing vibration of food molecules up to 2.5 billion times per second. This creates friction and heat, which can destroy the fragile structure of vitamins and enzymes. Once their structure is altered, they can not perform their desired function in your body. Clinical studies show that microwave heating of milk or cooking of vegetables is associated with a decline in hemoglobin levels. These reductions may contribute to anemia, rheumatism, fever, and thyroid deficiency

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