There have been many studies and researches conducted on the impact of microwaves on the nutritive value of the food. One of the studies was conducted by Dr Radwan Farag, who is Biochemistry department dean at Cairo University. In the course of this study, he found out that enzymes present in the food get destroyed by microwave energy in just two seconds. This results in an increase in the deficiency of enzymes thereby altering food frequency. Proteins that are contained in a food when heated for ten minutes in a microwave can change food’s molecular structure resulting in creating harmful proteins. This clearly makes us ponder whether the cost of enjoying convenience should come with loss in our overall health.
Microwaves work on the principle of electromagnetic energy. These are just like radio waves. A magnetron is contained in a microwave that helps in producing radiation which is micro wave length. This radiation interacts with food molecules. The molecules polarity gets changed from positive to negative every second for almost million times due to this wave energy emitted from a microwave oven. Extreme heat is generated as a result of this friction thereby causing structural damage to the molecules of food.
By almost 60% to 90%, food’s nutritional value decreases. There is a great decrease in Vitamin B12 which is considered very important for the formation of red blood cells. 97% flavanoids are also killed due to microwave cooking. Flavonoids that are available in the food are synonymous to the nutrient soldiers seen in the body that works hard to fight against inflammation, diseases and microbes. Vitamin E and C, enzymes and essential minerals also get destroyed. This leaves our body cells quite vulnerable to an onslaught from fungi, viruses and micro organisms.
Microwave manufacturers strive hard to hide this bitter truth. Many other scientists have also corroborated the findings arrived by the above mentioned study saying that food that is cooked in a microwave oven can lead to cancer in the blood. When a human body is exposed to the electromagnetic rays from a microwave oven, several deformities can occur in the same way as seen on the molecules of food cooked in a microwave oven. There were several studies conducted also on the food that is heated, thawed or cooked using a microwave oven. The studies found that the molecules of food turned into carcinogens. In foods that are frozen, galactoside and glucoside are present which gets transformed into carcinogenic agents. In vegetables, plant alkaloids are present which also get turned into carcinogens. Cereals and milk that is heated in a microwave also results in acids present in them converting into carcinogens.
The best way to stay away from severe health issues is by avoiding consumption of food cooked in a microwave oven. There are several ways of protecting ourselves and one of the ways is by using essential oils. Essential oils are viable products that help in bringing about natural healing. Thus, microwave cooking must be carried out with suitable precautions.