To microwave your food or not to

I personally use a toaster oven or electric oven/stove to heat and cook my food. I am suspect enough of microwave radiation and it's negative effects to believe there may be some truth to some of the concerns about the health concerns around microwave cooking. Still, the limited amount of research and professional organizations warning against it cast reason for doubt for some.  Then again, our societal pitfalls have shown us again and again that, just because everyone else is walking in the same direction does not mean they are going in the right way.

I caution you to think carefully about this decision but I cannot provide extensive documentation to justify my caution. Here is the information I was able to compile on the topic. Take good care.


Microwave Cooking

In today's fast-paced modern world, millions of people depend on the microwave to prepare and heat their food.

Cooking in the microwave oven agitates the molecules in the food to move faster and faster. This has long been rumored to create toxic by-products in food, and reorganize the DNA in the food molecules into forms that are not healthy or usable by the human body.

Microwaving destroys vitamins, minerals and proteins; and generates radiolytic compounds (things that are not found in nature).

It is also said that nothing can regain its molecular integrity after cooking in a microwave oven, except perhaps water. But a recent amateur study with plants shows this may not even be true.

Experiments reported in the prestigious medical journal, The Lancet, (December 9, 1989) demonstrate that "microwave cooking alters food enough to cause, upon ingestion, structural, functional and immunological changes in the body." The report further states that microwaves transform the amino acid (what proteins are made up of) L-Proline into D-Proline, a proven toxin to the nervous system, liver and kidneys.

Below is a write up of an interesting experiment using microwaved water by a high school aged girl.

A high school aged girl did an experiment on the effect of microwaved water on plants. She used filtered water divided it into two samples. The first part she heated to boiling in a pan on the stove, and the second part she heated to boiling in a microwave.

After cooling she used the water to water two identical plants to see if there would be any difference in the growth between the normal boiled water and the water boiled in a microwave. The experiment was repeated by her class mates a number of times and had the same result.










You may also want to check out (which looks at the conclusions of Swiss, Russian and German scientific clinical studies on microwave use):

Forensic Research Document

Prepared By: William P. Kopp

A. R. E. C. Research Operations


Excerpts on the topic of microwave cooking from

Microwave radiation strips food of all its nutritional value and affects the body adversely due to the manner in which microwaves cook food. You may recall from the section in this chapter on Water that the water molecule is constructed in such a way that one end has a positive charge and the other end has a negative charge. Water, which is especially sensitive to being imprinted by radiation, is present in high amounts in all life forms.

When subjected to microwave radiation, the water molecules in the food reverse in polarity: the positive ends become negative and the negative ends become positive. This happens continually at high speeds back and forth-up to one hundred billion times a second! The molecules are jostled so much that the motion creates friction, and it is this friction caused by these repeated changes that emits the heat that cooks the food.

But the disruption of the water molecules is so intense that they are literally torn apart and become structurally deformed. Chemists even have a name for this phenomenon: structural "isomerism." The energy fields of what we eat-and our own bioelectric energy fields as well- were never meant to go through this kind of incredibly rapid, chaotic polarity switching. Exposure to microwave ovens causes all cells to lose their delicate electrical charge. You may also recall from the section on Water in this chapter that when the electrical charge (carried by the electrolytes) of an organism is damaged, the organism breaks down and malfunctions.

Since "you are what you eat," the creation of abnormalities in our food creates abnormalities in us. In 1989, Dr. Lita Lee noted in the December issue of the British medical journal Lancet that microwaved milk or baby formula not only depletes the vitamin content but converts certain amino acids (the constituents of protein) into related substances that are biologically inactive. Some of these altered amino acids are known poisons to both the nervous system and the kidneys. "It's bad enough that many babies are not nursed," Lee wrote, "but now they are given fake milk (baby formula) made even more toxic via microwaving." [Cited in Alexander, Gary. "Throw It In The Microwave" in Chronogram, February 2001, p. 9]

The April 1992 Journal of Pediatrics reported that researchers at the Stanford University Medical Center discovered that the changes in human breast milk that was microwaved just enough to warm it included the destruction of 98% of its immunogloban-A antibodies and 96% of its liposome activity (which inhibits bacterial infections).


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