Microwaving
Here is one good reason to avoid using microwave ovens:
A study published in the November issue of the Journal of the Science of Food and Agriculture, found that up to 97 per cent of broccoli’s antioxidant compounds, were obliterated when it was microwaved. Microwaved broccoli lost 97, 87 and 74 percent of three major antioxidant compounds as compared steamed broccoli’s 11, 8, and 0 percent.
What happens when you microwave food? The molecules are vibrated at a very high frequency, and high power. This results in not only generating heat, but in weakening the energy bonds. Consequently you consume food that is very unstable, that become part of you, the eventual breakdown of which results in breakdown of cellular function. And now science is showing that anti-oxidants are zapped to zero – effectively rendering your food useless (anti-oxidants are a most important chemical that keeps the cells young and healthy; lack of it can cause diseases related to cellular breakdown – cancer, heart disease, aging, etc). So now not only are you consuming food that can cause early cellular breakdown, but you’re being deprived of the anti-oxidants which repair it! In face of the facts, people are as addicted to using microwaves now as drug addicts are addicted to drugs.
The big question is why did it take 20 years since its introduction – for “science” to do this simple test – throwing in a few broccoli or spinach and testing the effect on the most valuable nutrients (of which anti-oxidants top the list)? Shouldn’t really come as a surprise, considering the increasing number of universities moving their source of funding to industrial lobbies, due to lack of government funding.
See related article: Aluminium