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Top 5 Reasons Why Microwave Cooking is Harming You

HWC Team
April03/ 2015


Microwaves sure are among the most helpful kitchen equipments which have made lives easier for us. In our busy schedules where there is no time for stove cooking, microwaves come to our rescue and help us cook frozen products and other dishes in a matter of seconds.

But is microwave cooking really safe and healthy? Not really!Well, there are many harmful effects of cooking food or even heating it in the microwave. These harmful effects are slowly deteriorating our health and make us susceptible to many health complications. The following are the top 5 reasons why microwave cooking is harming us:

1. Microwaves Destroy Vitamin B-12 and Breast Milk

If you cook food in microwave, then it can destroy the health benefits of Vitamin B12 present in that food item.  Also, the heat waves from the microwave result in a shift of Vitamin B-12 to an inactive form of the vitamin which is another negative associated with microwave cooking.

Microwave heat can also destroy the powerful bacteria-fighting agents which are present in breast milk. Even microwaving at low temperatures can decrease the lysosome activity and promotes the growth of harmful bacteria for babies.

2. Microwaves Zap Food Nutrition

Another reason why microwave cooking is harmful for us is because microwaves tend to zap the food nutrition.  Heating food in microwave can strip away all the beneficial nutrients present.

What happens is that due to the dielectric heating of microwaves, the water molecules rotate rapidly in the microwave and in the food at high speed and creates a molecular friction.  Due to this, the molecular structure of food tends to change and thus the nutrient content decreases.

3. Microwaves Create Carcinogens in Food

When foods wrapped in plastic are heated in microwaves, it results in creation of carcinogens in the food.  These carcinogens along with other harmful toxins get released into the food and may then get absorbed in our bodies, thus raising the toxin content. This is another negative associated with cooking food in microwaves.

4. Microwaves Tend to Change the Makeup of Our Blood

Research studies have found that microwaves have a tendency to change the makeup of our blood.  Food cooked in microwaves, when consumed tends to decrease the red blood cell count and increase the while blood cell level.  Also, it tends to raise the overall cholesterol levels and this thus changes the overall composition and makeup of our blood.  The non-iodizing radiations of the microwave are thus very harmful for our health.

5. Microwaves can Change Our Heart Rate

One of the biggest disadvantages of consuming foods cooked in microwaves is that it can change the heart rate of humans. Microwave radiations or non-iodizing radiations which have a frequency of 2.4 GHz, can also affect the heart rate variability.

The frequency is within the federal safety guidelines but can cause these dramatic changes and may not be good for the overall health as well. Those who experience chest pain and irregular heart beat but stop using microwaves.

HWC Team

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