[/caption]Microwaves just aren't natural. I used to use the microwave tons and after a while, I started to hesitate more and more before I put something in there. Now I haven't use a microwave in a long time. Maybe it's me being overly cautious, but I tend to be that way when my health is on the line.
How do they work?
I read about this in a textbook once, but Dr. Mercola says it better:
"...microwaves generated from the magnetron bombard the food, they cause the polar molecules to rotate at the same frequency millions of times a second.
All this agitation creates molecular "friction", which heats up the food. This unusual type of heating also causes substantial damage to the surrounding molecules, often tearing them apart or forcefully deforming them."
Food should not be cooked that way.
My research on microwaves:
Anti Microwave Website - I'll go over the most interesting things from this website, and some of them are not from that website.
1 - It cooks food from the inside out. That's gross and weird.
2 - Someone heated blood in the microwave before a transfusion, and the person who received the blood died.
3 - Microwaves decrease hemoglobin levels after using microwaves for a month.
4 - After using a microwave for a year, unrecognizable mutations were found in the patients.
5 - Decreased good cholesterol (HDL), increased bad (LDL)
6 - Brain damage
7 - Produces free radicals
8 - Microwaved food is hard to digest
9 - Microwaves cause molecular damage to the food you make
The site gives a great/disturbing list of things that microwaves do to your food:
"1. Heating prepared meats in a microwave sufficiently for human consumption created:
* d-Nitrosodiethanolamine (a well-known cancer-causing agent)
* Destabilization of active protein biomolecular compounds
* Creation of a binding effect to radioactivity in the atmosphere
* Creation of cancer-causing agents within protein-hydrosylate compounds in milk and cereal grains;
2. Microwave emissions also caused alteration in the catabolic (breakdown) behavior of glucoside - and galactoside - elements within frozen fruits when thawed in this way;
3. Microwaves altered catabolic behavior of plant-alkaloids when raw, cooked or frozen vegetables were exposed for even very short periods;
4. Cancer-causing free radicals were formed within certain trace-mineral molecular formations in plant substances, especially in raw root vegetables;
5. Ingestion of micro-waved foods caused a higher percentage of cancerous cells in blood;
6. Due to chemical alterations within food substances, malfunctions occurred in the lymphatic system, causing degeneration of the immune system=s capacity to protect itself against cancerous growth;
7. The unstable catabolism of micro-waved foods altered their elemental food substances, leading to disorders in the digestive system;
8. Those ingesting micro-waved foods showed a statistically higher incidence of stomach and intestinal cancers, plus a general degeneration of peripheral cellular tissues with a gradual breakdown of digestive and excretory system function;
9. Microwave exposure caused significant decreases in the nutritional value of all foods studied, particularly:
* A decrease in the bioavailability of B-complex vitamins, vitamin C, vitamin E, essential minerals and lipotrophics
* Destruction of the nutritional value of nucleoproteins in meats
* Lowering of the metabolic activity of alkaloids, glucosides, galactosides and nitrilosides (all basic plant substances in fruits and vegetables)
* Marked acceleration of structural disintegration in all foods."
To conclude
This is one where (if the evidence isn't good enough) you just kind of have to follow your instinct and common sense. Microwaves are not natural. Not natural = bad. So, microwaves = bad.
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