Tossing leftovers from the previous night or frozen food into the microwave has been routine for most of us. For many decades, this household appliance has served as a perfect substitute to hours of cooking over stoves and conventional ovens. However, using a microwave may compromise your health.
A recent study conducted by Dr Joseph M. Mercola, a US-based osteopathic physician and alternative medicine proponent, revealed that dielectric heating of microwaves causes the molecular struck of food to change, stripping away its nutritional content, transforming even healthy leafy greens into ‘dead food’. Mercola advises, ”instead of microwaving your food , try steaming, sauteing or baking it at low temperatures”.
The health hazards posed by microwaves do not end there. Dr. Lita Lee in her book Health Effects of Microwave Radiation highlights that electro-magnetic radiation is leaked into foods when heated in a microwave , causing food substances to become carcinogenic (cancerous), which can result in reduced red and white blood cells and anaemia (characterised by fatigue, spells of dizziness and palpitations).
A common mistake is using plastic containers made of chemicals such as BPA, polyethylene , terpthalate and xylene, all of which are known carcinogens and are absorbed into food. Research has linked increased levels of these chemicals in the body toallergies, cardiac disease, high blood pressure, infertility, mental disorders and weight gain. As a result, health professionals are encouraging people to limit and eventually phase out micorwaves from their lifestyles.
Next time you are tempted to microwave popcorn as you settle down to watch a movie or read a book, remember, it is worth the effort to use your stove instead.
By Sadia Kamran