How Safe Are Microwave Ovens?

Most of us have been using microwave ovens to defrost, warm, or cook our food for decades.  They’re quick, efficient, and so commonplace that most people don’t think twice about using them.  Almost all kitchens have one, but are they as harmless as we have been led to believe?  What are microwave ovens doing to our food and our environment?

Approximately 90% of American homes have a microwave in the kitchen.  Most people trust that cooking food in a microwave is perfectly safe, and doesn’t negatively impact the food or the people around them; however there is abundant evidence to prove that this is not true.  Microwave ovens alter the chemical and molecular structure of food through radiation.  Once food has been microwaved, the body no longer recognizes it as food and sees it as a foreign substance.  The body doesn’t know what to do with this foreign substance, so it holds onto it and stores it.  To the body, it is no longer a food, but a chemical.  Microwave cooking robs the food of its nutrients, and converts the food into a potentially toxic and carcinogenic product.

Not only do microwaves strip food of its nutrients and create carcinogens in the food, just being near a running microwave poses serious health risks.  It has been found that every microwave oven leaks electromagnetic radiation.  Exposure to the energy field around an operative microwave is enough to cause adverse consequences.

Microwaves are convenient and can heat food quickly, but at what cost?  There are plenty of alternatives to microwave cooking.  They might take a few minutes longer to warm your food, but the health benefits far outweigh any small inconvenience of waiting those few extra minutes.  Toaster ovens are a quick and convenient way to heat or cook small quantities of food.  Conventional ovens or stove tops can also be used relatively quickly.

Unplug your microwave – your body will thank you.


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