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 within the molecular structure of the compound. Consequently the food you consume (that becomes part of you) is unstable, the eventual breakdown of which results in breakdown of cellular function.
In addition, recent studies have revealed that anti-oxidants in the food are zapped to zero – effectively rendering your food useless. Anti-oxidants are very important for cell repair and preventing cell damage.
So now, not only are you consuming unstable food that can cause early cellular breakdown, but you’re being deprived of the anti-oxidants which repair it. Is it a surprise that modern societies have the highest rate of bizarre diseases (neurological, organ failure, cancer, etc)? The average American/modern society is exposed to constantly a host of hazardous things not found in traditional societies untouched by modernization: microwaves, GMO, trans-fats, non-stick, aluminum, BPA (linings of aluminum cans and cookware), chemical additives, BGH, artificial-sweeteners, radiation from cell-phones, etc.
What’s worse is that people are so bought into it out of convenience (or being lazy) that they often find any excuse to find flaws in the face of facts (as they say, in the kali yuga, the asuras rule the earth, where false-knowledge becomes knowledge, and true knowledge is mocked and dismissed as false-knowledge).
Also, a 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 having their source of funding from industrial lobbies, due to lack of government funding.