Are you sacrificing your health for a modern convenience?
Sure, microwaves may seem like a quick and easy solution to cook or heat your food, but healthier cooking methods aren’t that much slower. Plus, by choosing a cooking method that is better for you, you’ll cultivate a love for the ritual of cooking and quickly become a wiz at it. On top of mastering new cooking skills, your body will benefit from the energy and vitality present in a freshly cooked meal. Not convinced? Here’s more about why microwaves have no place anywhere near your food.
How Microwaves Work
Microwaves are essentially radiation bombarding your food and producing heat through causing the water molecules inside to violently vibrate at extremely high frequencies.
Unlike a conventional oven, the microwave environment itself is not actually hot. You can feel this for yourself after the ‘ding’. It’s the water content in food that is heating up the rest of the food and as water is not evenly dispersed in food, that is why the heating in microwaved food is uneven. If there is no water present, the food will not be heated but remain cool – a term dubbed “electrical whiplash.”
What Microwaves Do to Your Food
Zap Food Nutrition
Due to unsustainable farming practices, use of pesticides and soil depletion, our soils sadly lack nutrients, hence so does our food. So now, more than ever, we need to be ensuring proper nutrient intake from fresh foods prepared right.
If you use a microwave, what may have started as a nutritious plate of food has now devolved into “dead food.” The radiation waves bounce around the inside of your microwave oven and are absorbed into the food, destroying the nutritional content of your meal. The prana (life-force) has been stripped away.
Nutrients are lost and often what survives has become ‘inactive’ – meaning that your body is not able to access the nutrients remaining.
Studies have shown that:
Doesn’t sound appetising at all, does it?
Alters the Molecular Structure
High frequencies in radio may be a good thing, but in microwaves the high frequencies of radiation create molecular friction which forcefully distorts and deforms the structure of the water molecules in food.
After you ingest the food the same thing happens to your body’s cells which creates a perfect environment for pathogens. You are what you eat, and after eating microwaved milk and vegetables, one study found a dramatic decrease in the levels of white and red blood cells and haemoglobin (the oxygen transport in blood).
The specific gigahertz frequency of radiation emitted by microwave ovens immediately affects the body’s heart rate. If you experience irregular heartbeat or any chest pain and regularly eat microwaved food, it might be best to stop “nuking” your food.
Plastic and paper containers used to heat microwave meals have been found to leach carcinogenic chemicals (BPA, PET, benzene, toluene and xylene) along with other harmful toxins into your food which is then absorbed by your body.
Even without plastic there is evidence that the altered molecular structure can have toxic effects on your DNA and lead to cancer. These geno-toxic effects can be the cause of unexplained headaches, anxiety, dizziness, vertigo, brain fog, depression, nausea, vision problems, tooth and jaw aching or constant thirst.
Ayurveda considers microwaved foods tamasic or that which causes inertia. The lack of life force makes the food heavy, typically causing depression, sluggishness and fatigue. The altered molecular structure of the food confuses the body’s intelligence causing cancer, brain fog, autoimmune disease and host of other issues. After the food becomes heavy it will turn to undigested food material (ama) which will lodge in a vulnerable channel or tissue in the body and initiate the disease process.
Want to know how to ditch the microwave for good?
Check out our 6 Tips to Ditch the Microwave Oven