Radiation and Microwaves
What you need to understand about microwave ovens is how they actually heat up food. They use short microwaves of radiation that heat up affect water molecules. So if you put food that is completely dry into the microwave, it will stay cool. This is the reason food is sometimes heated unevenly, as there are different amounts of water.
The radiation actually changes the atoms and molecules in your food for it to get warm, which has a negative nutritional effect on your meals. The radiation can also cause harmful ingredients from containers to seep into your food. This is why warming up food in plastic can be dangerous to your health, as you start to consume those heated synthetic chemicals.
Heat Fire and Electricity
Now heat derived from stove-tops, ovens, and fire also changes the nutritional value of food, but it is far less health hazardous. Generally, heat kills nutrients in raw plant foods, however it can at times activate and intensify the effects of other nutrients. For example, it is healthier to eat raw veggies over cooked veggies because the nutrients haven’t been cooked away. However, you need heat in order for the effects of caffeine from tea or coffee to work.
While it may take longer, warming up your food in an oven or on the stove makes a significant difference in your health than warming it up in the microwave. These methods of heating food no not use radiation and so they do not negatively affect food on as much of a molecular level. They certainly do not allow plastic chemicals to seep into food, and standing near the radiation won’t cause cancer.
So the next you find yourself thinking about whether to microwave or oven cook your food… remember;
Radiation is reckless, heat is healthy.