Taking Back Our Stolen History
Microwave Oven
Microwave Oven

Microwave Oven

Almost everyone has one in there home, they provide an enormous convenience for the modern home, but also come at a dangerous cost. Although they are extremely efficient at heating food, they also damage and reduce the quality of that food. On top of that, the enormous amount of EMF radiation that microwave ovens emit can be extremely hazardous. The way that microwaves bombard food with radiation in order to heat it, although it is very efficient at heating, also alters the food’s molecular structure. Radiation leaks, burns, nutritional concerns, and promoting a culture of laziness and immediate gratification are all good reasons why you may want to consider a different cooking method. If you do choose to microwave, then use microwave safe cookware, cook on low power, do not overheat, and do not watch through the glass.

Microwave ovens have been the norm in US households for almost 50 years. If you’re under 40, you’re more likely to have grown up with a microwave than without a microwave. Ever since they were first introduced, microwaves have been a source of controversy. While manufacturers and retailers maintain that microwaves are completely safe, many people still want to know: are microwaves dangerous?

In early 1991, word leaked out about a lawsuit in Oklahoma. A woman named Norma Levitt had hip surgery, only to be killed by a simple blood transfusion when a nurse “warmed the blood for the transfusion in a microwave oven”! Logic suggests that if heating or cooking is all there is to it, then it doesn’t matter what mode of heating technology one uses. However, it is quite apparent that there is more to ‘heating’ with microwaves than we’ve been led to believe. Blood for transfusions is routinely warmed-but not in microwave ovens! In the case of Mrs Levitt, the microwaving altered the blood and it killed her. Does it not therefore follow that this form of heating does, indeed, do ‘something different’ to the substances being heated?

Radiation and How Microwaves Work

Since microwaves were first available, the biggest concern people have had is the danger of keeping a household appliance designed specifically to create radiation. Microwaves cook food using microwave radiation, generated by a device called a magnetron. Microwave radiation is non-ionizing. Microwave ovens use a form of EMF radiation, radio waves, to heat food. Here is how it works:

Go take a look at your microwave, you’ll notice that the keypad is on one side, and the empty box that you heat the food in is on the other. Behind that keypad is a magnetron that generates microwaves. This magnetron takes electricity from the power outlet and turns the electricity into extremely high powered radio waves.

Using something called a “waveguide,” the magnetron sends these radio waves into the compartment. The food that is put into the microwave on the spinning plate is “cooked” by the radiation bouncing around inside. These bouncing waves, when they hit the food, are absorbed. They make the molecules inside the food vibrate violently which heats the food. This is how the food heats up, the more radio waves absorbed by the food, the faster the molecules vibrate and the hotter the food gets. A microwave oven creates radio waves at a frequency of about 2.45 GHz [2, 3]. All radio waves are electromagnetic radiation.

The radiation waves used in your oven are actually designed to heat water. Our bodies are majority water so our bodies naturally absorb microwave radiation. Most people assume that microwaves cook food from the inside out, but in reality, the food is cooked based on the water content. Since all foods have completely different amounts of water in them, they are cooked unevenly.

Swiss food scientist Hans Hertel was one of the first to study the effects of microwave cooking on food and nutrients. He concluded that microwave cooking changed the nutrients so that changes took place in the participants’ blood; these were not healthy changes but were changes that could cause deterioration in the human systems.

“Atoms, molecules and cells hit by this hard electromagnetic radiation are forced to reverse polarity up to 100 billion times a second. There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of milliwatts. Of all the 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, in which heat transfers convectionally from without to within. Cooking by microwaves begins within the cells and molecules where water is present and where the energy is transformed into frictional heat.” The question naturally arises: What about microwaves from the sun? Aren’t they harmful? Hertel responded: “The microwaves from the Sun are based on principles of pulsed direct current.

These rays create no frictional heat in organic substance.” In addition to violent frictional heat effects (called thermic effects), there are also athermic effects which have hardly ever been taken into account, Hertel added. “These athermic effects are not presently measurable, but they can also deform the structures of molecules and have qualitative consequences.

For example, the weakening of cell membranes by microwaves is used in the field of gene altering technology. Because of the force involved, the cells are actually broken, thereby neutralizing the electrical potentials – the very life of the cells – between the outer and inner sides of the cell membranes. Impaired cells become easy prey for viruses, fungi and other micro-organisms.

The natural repair mechanisms are suppressed, and cells are forced to adapt to a state of energy emergency: they switch from aerobic to anaerobic respiration. Instead of water and carbon dioxide, hydrogen peroxide and carbon monoxide are produced. It has long been pointed out in the literature that any reversal of healthy cell processes may occur because of a number of reasons, and our cells then revert from a “robust oxidation” to an unhealthy “fermentation”.

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 input of about 1,000 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 higher “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 tests-on the blood of the eaters-of the effects of eating various kinds of cooked foods. Hertel and his group did test it, and the indication is clear that something is amiss and that larger studies should be funded.

The apparently toxic effects of microwave cooking is another in a long list of unnatural additives in our daily diets. However, the establishment has not taken kindly to this work. “The first drawing of blood samples took place on an empty stomach at 7.45 each morning,” Hertel explained. “The second drawing of blood took place 15 minutes after the food intake. The third drawing was two hours later.” From each sample, 50 ml of blood was used for the chemistry and five millimetres for the hematology and the luminescence. The hematological examinations took place immediately after drawing the samples.

Erythrocytes, hemoglobin, mean hemoglobin concentration, mean hemoglobin content, leukocytes and lymphocytes were measured. The chemical analysis consisted of iron, total cholesterol, HDL cholesterol and LDL cholesterol. The results of erythrocyte, hemoglobin, hematocrit and leukocyte determinations were at the “lower limits of normal” in those tested following the eating of the microwaved samples. “These results show anaemic tendencies. The situation became even more pronounced during the second month of the study,” Hertel added.

“And with those decreasing values, there was a corresponding increase of cholesterol values.” Hertel admits that stress factors, from getting punctured for the blood samples so often each day, for example, cannot be ruled out, but the established baseline for each individual became the “zero values” marker, and only changes from the zero values were statistically determined. With only one round of test substances completed, the different effects between conventionally prepared food and microwaved food were marginal-although noticed as definite “tendencies“.

As the test continued, the differences in the blood markers became “statistically significant”. The changes are generally considered to be signs of stress on the body. For example, erythrocytes tended to increase after eating vegetables from the microwave oven. Haemoglobin and both of the mean concentration and content haemoglobin markers also tended to decrease significantly after eating the microwaved substances.

Radiation expert Professor Magda Havas of Trent University explains,

‘The most important thing for people to know is that microwaves leak radiation. They aren’t meant to. They have a metal mesh that’s supposed to protect the waves from leaking. But I’ve tested over a dozen of the most popular brands, and every single one that I’ve tested has leaked.’

Many people believe that EMF radiation, since it is often not a form of ionizing (heating) radiation, that it is not harmful. However, research is increasingly showing that even this non-thermal EMF radiation can cause significant harm to your body and DNA. Hundreds of studies have shown that the health effects of EMF radiation can be profound. Understand that whenever you use your microwave oven, you are exposing not only your food, but yourself to an enormous amount of EMF radiation. Depending on your proximity to the device, the radiation levels can be thousands of times more powerful than your cell phone or tablet. This biological damage is extremely dangerous, and should be a primary factor in removing the microwave from your home.

All cooking changes the chemical structure of food to some degree, but different types of heating alter the nutritional content in different ways. For example, broccoli loses about 74 to 97 percent of its antioxidants when boiled,[4] but retains its nutrients when steamed. So what nutrients are specifically affected by microwaving? Alliinase, found in garlic, is one. Alliinase is an enzyme with significant benefits for the immune and cardiovascular systems.[5] Unfortunately, it’s sensitive to heat. Forty-five minutes in an oven will render alliinase inert. That’s bad, but there’s a lot you can cook in under 45 minutes. In a microwave, it takes just 60 seconds.[6]

Do you have a breastfeeding infant? Never warm breastmilk in a microwave. Microwaving destroys the essential disease-fighting, baby-protecting agents in breast milk. In one study, breast milk microwaved for just 30 seconds destroyed natural antibodies, paving the way for the growth of potentially harmful bacteria. [7]

Professor Havas explains:

When lambs are born, like babies, they need their mother’s first milk because it contains colostrum, which has high concentrations of nutrients and antibodies.

‘We normally milk out a sheep and store the colostrum in the freezer in case other sheep cannot produce milk and their lambs need it,’ Professor Havas explains.

‘We are specifically told not to put it in the microwave oven because it destroys the colostrum.’

There are more examples of compromised nutrition. An Australian study showed that microwaves cause a higher degree of “protein unfolding” than conventional heating.[8] If you have a choice, you want your proteins properly folded. Protein nutrition depends on its structure — when it unfolds, it becomes just a strand of amino acids. You lose the nutritional functionality of the protein. Microwaves are very capable of extensively fragmenting and destroying bacterial DNA, doing so to a far greater degree than heating alone.[9]

One thing that almost all scientists agree on is that it causes cataracts. ‘Standing in front of your oven watching your food go around unequivocally causes cataracts,‘ Professor Havas says. ‘If you do it over and over and over again you will damage your eyes.’

Microwaving Food in Plastic and Other Unsafe Containers

Another danger of microwaves comes from the type of cookware you use. If you heat food in a plastic container, some of the chemicals that make up the plastic can leak into your food. Toxic chemicals, like acetyltributylcitrate and dioctyladipate, are common components of plastic food containers. Whenever you heat plastic containers, utensils, or wrap, they release a small portion of these chemicals into your food.[10]

The rate of chemical absorption depends on a number of factors. Temperature, duration of heat, plastic type, and food composition all affect chemical transfer.[10] Old, scratched, or damaged containers are more likely to release harmful particles.[11] Regular use, including cleaning, increases the rate at which the plastic degrades. Heating increases the rate of chemical transfer by 55x.[12] While all methods of heating increase the leach rate, microwaves seem to cause a higher transfer rate than other methods.[10]

Microwaving plastics that aren’t rated microwave-safe is an especially bad idea. Containers made out of polyethylene terephthalate (PET or PETE, or plastic #1), such as most soda bottles, can leach carcinogenic, hormone-disrupting phthalates after repeated use. Commercial-grade cling wrap (commonly found in delis) is made from polyvinyl chloride (PVC, or plastic #3). PVC can release cancer-causing dioxins. Polystyrene (PS, or plastic #6, Styrofoam) is another troublemaker. The base component, styrene, has been associated with skin, eye, and respiratory irritation, depression, fatigue, compromised kidney function, and central nervous system damage.[13]

OK, so you’ll only use products labeled as microwave-safe. That should be fine, right? Unfortunately, no. “Microwave safe” is not a particularly strict term. For example, #7 polycarbonate is a durable plastic found in some Tupperware containers and baby bottles. It’s usually labeled as “microwave safe.” The National Institute Of Environmental Health Sciences, however, warns that microwaving causes polycarbonate plastic to break down.[14] Polycarbonate releases hormone-disrupting bisphenol A (BPA), especially when heated.[12]

The Milwaukee Journal Sentinel did an analysis on “microwave safe” products. The study found that products marketed for infants release toxic doses of bisphenol A when heated. In a lab, the containers were heated in a microwave or conventional oven. All of them released toxic amounts of BPA — enough to cause neurological damage in lab animals.[15]

In another study, The Washington Post put hundreds of plastic products through “real world” scenarios, including microwave warming. Results showed that hormone-disrupting chemicals seeped from 95% of the products. Worse, that only accounts for the chemicals we already know are dangerous. As lead scientist Deborah Kurrasch, pointed out, “A lot of the alternative chemicals have not been adequately tested because they don’t have to be… A compound is considered safe (by the FDA) until proven otherwise.”[16]

In addition to carcinogenic leaks from plastic, microwaveable food contains specific chemicals to aid the process, such as BPA, polyethylene terpthalate (PET), benzene, toluene, and xylene – which have all been linked to cancer.

Professor Havas found ‘unequivocal evidence’ that microwave frequency affects the heart. She monitored the heart rate of people standing near microwave ovens. Every person monitored experienced a variation in heart rate while the oven was on.

Prepackaged Meals and Microwave Mentality

One final concern I have with microwaves isn’t the appliance themselves, but the unhealthy habits they encourage. While you can certainly use a microwave to steam broccoli, the fact remains that most microwavable food is terrible for your health. The standard microwavable food is processed and premade. We used to call them TV dinners, but as that term became synonymous with cheap food, they’ve been rebranded as prepackaged meals, ready-made meals, frozen dinners, or microwave meals. Regardless of what you call them, they’re terrible for your health – and not just because they’re highly processed.

To stabilize these products for long term freezer storage, manufacturers add unhealthy ingredients like stabilizers and preservatives. As the freezing process ruins the flavor, these meals tend to be loaded with extra salt, unnamed mystery flavorings, and unhealthy fats. These prepackaged, frozen meals are universally less nutritious than fresh food.

Further, if you grow up using microwaves to cook, it fosters impatience and desire for immediate gratification. Cooking is a labor of love. It takes time, sometimes a great deal of time, to properly prepare nutritious food for yourself and your family. If you grow accustomed to hot food being ready in 2 minutes at the push of a button, then the time and effort it takes to make a healthy meal can seem downright unreasonable.

The truth is that there are better options. Even if you’re too busy to spend all day over a hot stove, there are simple, delicious, nutritious meals that can be prepared in about 10 minutes.

Mitigating Reliance on Microwaves

Over the years, many dangers have been attributed to the microwave oven. Some have proven to be unfounded. That doesn’t necessarily mean that microwaves are the healthiest way to cook. I’m not willing to sacrifice nutrition or taste to save a few minutes on meal prep. Weigh the risks and decide for yourself what’s the best choice for you and your family. If you do choose to keep your microwave, then please follow some basic safety tips.

  • Read and follow the manufacturer’s instructions.
  • Do not stand directly in front of a microwave while in use.
  • Do not microwave plastic, especially plastic bags or wrap.
  • Make sure that the door seals are clean and free of debris.
  • Have all repairs done by a qualified service person only.
  • Never use any microwave if the seals are damaged or if the door is damaged in any way, especially if the door won’t close tightly or if the oven continues to operate with an open door.

Whether you’re concerned about burns or simply poor nutrition, there are simple steps you can take to wean yourself off microwaves and unhealthy microwavable food. The risks of poor habits and poor nutrition are far greater than that of radiation, but a minor risk is still a risk. If you are concerned about the effects of long-term, low-dose radiation poisoning, read this article on natural remedies for dealing with radiation exposure.

References:

  1. “Microwave Oven Radiation.” U.S. Food and Drug Administration. U.S. Department of Health & Human Services, 8 Oct. 2014. Web. 17 May 2016.
  2. Leuraud, Klervi, David B. Richardson, Elisabeth Cardis, Robert D. Daniels, Michael Gillies, Jacqueline A. O’hagan, Ghassan B. Hamra, Richard Haylock, Dominique Laurier, Monika Moissonnier, Mary K. Schubauer-Berigan, Isabelle Thierry-Chef, and Ausrele Kesminiene. “Ionising Radiation and Risk of Death from Leukaemia and Lymphoma in Radiation-monitored Workers (INWORKS): An International Cohort Study.” The Lancet Haematology 2.7 (2015): n. pag. Thelancet.com. Web. 17 May 2016.
  3. “OSH Answers Fact Sheets: Microwave Ovens and Their Hazards.” Canadian Centre for Occupational Health and Safety. Government of Canada, 1 May 2013. Web. 17 May 2016.
  4. Vallejo, F., Fa Tomás-Barberán, and C. García-Viguera. “Phenolic Compound Contents in Edible Parts of Broccoli Inflorescences after Domestic Cooking.” Journal of the Science of Food and Agriculture J. Sci. Food Agric. 83.14 (2003): 1511-516. Wiley Online Library. Web. 17 May 2016.
  5. Majewski, M. “Allium Sativum: Facts and Myths regarding Human Health.” Rocz Panstw Zakl Hig. 65.1 (2014): 1-8. PubMed. Web. 17 May 2016.
  6. Song, Kun, and John A. Milner. “The Influence of Heating on the Anticancer Properties of Garlic.” The Journal of Nutrition 131.3 (2001): 10545-0575.PubMed. Web. 17 May 2016.
  7. Quan, Richard, Christine Yang, Steven Rubinstein, Norman J. Lewiston, Philip SunShine, David K. Stevenson, and John A. Kerner, Jr. “Effects of Microwave Radiation on Anti-infective Factors in Human Milk.” Pediatrics 89.4 (1992): n. pag. AAP Gateway. Web. 17 May 2016.
  8. George, Doaa F., Marcela M. Bilek, and David R. Mckenzie. “Non-Thermal Effects in the Microwave Induced Unfolding of Proteins Observed by Chaperone Binding.” Bioelectromagnetics 29.4 (2008): 324-30. PubMed. Web. 17 May 2016.
  9. Kakita, Yukari, Nobuhiro Kashige, Kunihiko Murata, Ataru Kuroiwa, Michiko Funatsu, and Kenji Watanabe. “Inactivation of Lactobacillus Bacteriophage PL-1 by Microwave Irradiation.” Microbiology and Immunology 39.8 (1995): 571-76. PubMed. Web. 17 May 2016.
  10. “Cooking with Plastics.” John Hopkins: Bloomberg School of Public Health. John Hopkins University, 3 Dec. 2004. Web. 17 May 2016.
  11. “Microwaving Food in Plastic: Dangerous or Not?” Harvard Health Publications. Harvard Medical School, 1 Feb. 2006. Web. 17 May 2016.
  12. Le, Hoa H. et al. “Bisphenol A Is Released from Polycarbonate Drinking Bottles and Mimics the Neurotoxic Actions of Estrogen in Developing Cerebellar Neurons.” Toxicology letters 176.2 (2008): 149–156. PMC. Web. 17 May 2016.
  13. “How Safe Is Tupperware?” Popular Science. Bonnier Corporation, 5 Aug. 2008. Web. 17 May 2016.
  14. “Bisphenol A (BPA).” National Institute of Environmental Health Sciences. USA.gov, 3 Mar. 2016. Web. 17 May 2016.
  15. Rust, Susanne, and Meg Kissinger. “BPA Leaches from ‘safe’ Products.” Milwaukee Journal Sentinel. Journal Media Group, 15 Nov. 2008. Web. 17 May 2016.
  16. Nutt, Amy Ellis. “How to Avoid Products with Toxic Bisphenol-s.” The Washington Post. The Washington Post, 13 Jan. 2015. Web. 17 May 2016.

Sources:

  • https://www.mercola.com/article/microwave/hazards2.htm
  • https://www.globalhealingcenter.com/natural-health/are-microwaves-dangerous-to-your-health/
  • https://www.dailymail.co.uk/health/article-3745308/From-cataracts-cancer-REAL-dangers-microwave-ovens-test-leaking.html