Studies Show Microwaves Drastically Reduce Nutrients In Food

Studies Show Microwaves Drastically Reduce Nutrients In Food




Posted on: Wednesday, August 22nd 2012 at 5:00 am

Written by: Ed Bauman, PH.D.



I can remember the days growing up in the 1950's and 1960's, when we
prepared foods without a microwave oven. Water was boiled on the stove.
Chicken was baked in an oven. Vegetables were steamed, baked, or
sautéed. Food was whole and fresh. Even a TV dinner was baked in the
oven, which took about 15 minutes to warm. And then, modern science and
technology brought us the microwave oven that could heat food rapidly,
from 30 seconds to a couple of minutes.


The industry has claimed that microwave cooking
protects the nutrient content of foods. Somehow, in tasting foods that
came out of a microwave oven, the texture was changed as was the flavor.
Foods cooked or reheated in microwave ovens became rubbery and lacked
the savory smells and layered flavors that come from cooking foods
slower and longer.

Nevertheless, people bought the convenience aspect, the speed, the
simplicity of heating and eating prepared foods. The science, which has
been supported by the food industry, has continued to claim the health
benefits of microwave cooking. Recently, published data from reliable
sources questions the health benefits of microwaved food.

Does this mean an occasional microwaved meal will be harmful? Not
likely. But what about a steady diet of eating foods cooked at such a
high heat? Do the sensitive compounds in food, such as amino acids,
fatty acids, vitamins and phytonutrients change? It appears so. Read on
to follow the scientific literature surrounding the depletion of our
soil, foods, and health as a result of modern farming, food processing,
microwave cooking, and not eating enough fresh, natural, uncooked,
organic whole foods.

• 
  Three recent studies of historical food composition have shown 5-40%
  declines in some of the minerals in fresh produce, and another study
  found a similar decline in our protein sources (1)
  
• 
  A 1999 Scandinavian study of the cooking of asparagus spears found that microwaving caused a reduction in vitamins (3)
  
• 
  In a study of garlic, as little as 60 seconds of microwave heating was
  enough to inactivate its allinase, garlic's principle active ingredient
  against cancer (5)
  
• 
  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%of its beneficial
  antioxidants. By comparison, steamed broccoli lost 11% or fewer of its
  antioxidants. There were also reductions in phenolic compounds and
  glucosinolates, but mineral levels remained intact (6).
  
• 
  A recent Australian study showed that micro- waves cause a higher degree of "protein unfolding" than conventional heating (2)
  
• 
  Microwaving can destroy the essential disease-fighting agents in
  breast milk that offer protection for your baby. In 1992, Quan found
  that microwaved breast milk lost lysozyme activity, antibodies, and
  fostered the growth of more potentially pathogenic bacteria (4).
  

Quan stated that more damage was done to the milk by microwaving than
by other methods of heating, concluding: "Microwaving appears to be
contraindicated at high-temperatures, and questions regarding its safety
exist even at low temperatures."



Note: Needless to say, we do not recommend cooking
food in microwave ovens, though mildly heating leftovers may not pose
the same problems as discussed above. Also, microwaving fatty foods in
plastic containers leads to the release of dioxins (known carcinogens)
and other toxins into your food. Common microwavable foods include
pizzas, chips, and popcorn. Chemicals released include polyethylene
terpthalate (PET), benzene, toluene, and xylene.

Additionally, microwaving creates new compounds that are not found in
humans or in nature, called radiolytic compounds. We don't yet know
what these compounds are doing to your body, but they are not
health-promoting.

Eating fresh, uncooked, or minimally heated fruits and vegetables,
nuts and seeds, herbs and spices are the basis of an Eating for Health™
meal plan. With whole grains and legumes, cooking them on a stove top by
boiling and simmering them until tender is advised.

For flesh foods, steaming, sautéing, baking, or blending into slow
cooked crock pot soups and stews is advised. Dairy products, such as raw
milk cheese, from goats, cows, or sheep, are most nutrient-rich when
unheated. Raw, organic cheese is best added to salads or warm grains,
legumes, or vegetables without heating the dish in a high heat oven,
broiler, or microwave oven.


Source:-
http://www.greenmedinfo.com/blog/studies-show-microwaves-drastically-reduce-nutrients-food