Microwaves can seriously deplete the nutrients in food.
As microwaves generated by the magnetron bombard the food, they cause the polar molecules to rotate at the same frequency, millions of times per second. They oscillate around their axis in response to a reversal of the electric field which occurs billions of times per second. All this agitation creates “molecular friction”, which heats up the food. This unusual type of heating causes substantial damage to the surrounding molecules, often forcefully deforming them or tearing them apart. It is this friction and heat which can destroy the fragile structure of vitamins and enzymes in the food.
Microwaves may also cause pathological changes in our bodies. Once the structure of a food is altered, it is unable to perform the desired function in our bodies. Clinical studies have shown that microwave heating of milk or cooking of vegetables is associated with a decline in hemoglobin levels.
These reductions may contribute to anemia, thyroid deficiency, and rheumatism. Histological studies1 with microwaved broccoli and carrots have revealed that the molecular structures of nutrients are deformed by high-frequency reversal of polarity, even up to the point of destroying the cell walls, whereas in conventional cooking the cell structures remained intact. Microwaving may even result in the development of new, hitherto unknown substances. The microwaves-induced reversal of the polarity causes the cells in the nutrients to become destructively polarized, possibly allowing for the creation of free radicals 1. All free radicals have a strong tendency to cause reactions. They can interact with enzymes thus causing a disruption of biological processes.
In 1973, two American scientists, P. Czerski and W.M. Leach proved that microwaves cause cancer in animals.2 A group of scientists at the Stanford University School of Medicine in California discovered that microwaving breast milk leads to a significant loss of the immunological properties of milk, the authors of the study concluded that microwaving is definitely “not a suitable heat treatment modality for breast milk”.2 Their study on the effects of microwaved food on human beings in comparison to conventionally prepared food showed that food which had been cooked in a microwave oven caused significant changes in the blood immediately after ingestion by the test individuals.2
1. SCHRUMPF, E., CHARLEY, H. (1975): TEXTURE OF BROCCOLI AND CARROTS COOKED BY MICROWAVE ENERGY. – J. FOOD SCIENCE, 4O: 1 025-29.
2. 0 BLANC, B. H. / HERTEL, H. U. ( 1992): COMPARATIVE STUDY ABOUT THE INFLUENCE ON MAN BY FOOD PREPARED CONVENTIONALLY AND IN THE MICROWAVE-OVEN.