Lately I have been hearing and reading about the idea that microwave ovens destroy the nutrients in our foods.
And I have even heard that microwaving can be outright dangerous.
So I thought this might be an important topic to investigate.
Well, I have some news for you…
It turns out that microwaving your food does not destroy nutrients, in fact it demonstrates equal or better retention of nutrients as compared to other cooking methods…1
For example, studies at Cornell University found that spinach retained nearly all its folate when cooked in a microwave, but lost about 77 percent when cooked on a stove.2
A meta-analysis of the microwave nutrient issue published by the The Journal of The American Dietetic Association concluded that:
“…studies showed equal or better retention of nutrients for microwave, as compared with conventional, reheated foods for thiamin, riboflavin, pyridoxine, folic acid, and ascorbic acid.”
They also found that that bacon cooked in the microwave has significantly lower levels of cancer-causing nitrosamines than conventionally cooked bacon.
The Science of Nutrients and Cooking
The first fact to know is that every method of cooking can destroy nutrients.
The main issues to consider are:
• Cooking Time: The less the better
• Amount of Liquid Used: The less the better
• Cooking Intensity: The lower the better
With microwave ovens, cooking times can be so fast that they actually use less heat (intensity) than most other cooking methods.
By using low heat, microwaves can help preserve the most heat sensitive nutrients like B & C vitamins and folic acid.
And as already mentioned, microwave cooking times are shorter than almost all conventional methods.
One of the biggest nutrient-draining cooking methods seems to be boiling because of the submersion in excess water. 3
In a study involving broccoli, between 74% and 97% of nutrients were lost when water was added to the cooking method, while when steamed or cooked without water very few nutrients were lost.
How to Cook Using The Microwave
(This advice actually applies to non-microwave cooking as well.)
First, make sure not to add additional water. For example, after you rinse your vegetables off, make sure to dry them off with a towel before putting them in the microwave.
Second, cook as little as possible. As with any cooking method, it is best to undercook as opposed to overcook.
Third, try steaming. There are a lot of frozen vegetable that come in bags you can plop in the microwave and steam.
I hope you have enjoyed this information, and please share your thoughts on this subject below. I know there are plenty of strong opinions on the subject.
Dr. Steven Sisskind, M.D.
1. Hoffman CJ, Zabik MEp. Effects of microwave cooking/reheating on nutrients and food systems: a review of recent studies. J Am Diet Assoc. 1985 Aug;85(8):922-6.
2. http://www.nytimes.com/2006/10/17/health/17real.html
3. F Vallejo, FA Tomas-Barberan, C Garcia-Viguera. Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking. Journal of the Science of Food and Agriculture 2003 Nov; 83(14):1511- 1516
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Thank you for this information. I have read articles that Microwaves alter the cellular structure of the food which is dangerous for our body. They contend that in essence we are eating foods that the body does not recognize and does not know how to digest , process it or clean it out of the body properly. Do you have any information on this? This seems much more dangerous and significant that losing a few vitamins and minerals. I’m quite worried about all of the microwaving I do!
thank you very much,
Barbara Paz
Should food be covered when cooking in microwave?
Thanks, Jane
Hi Jane, I think that is a personal preference, however it does seem to cook faster and stay moist when covered.
Plus it keeps things from spattering all over the microwave, making for easier clean-up. Look for reusable inexpensive plastic microwavable covers, possibly in Walmart, Kohl”s or Linen’s and Things.
What about the statement that some plastic chemicals get into food while mcrowaving. Any additional information on this?
Hi Evie – Absolutely! So to avoid this, you always want to avoid plastic content with foods. You can empty foods into microwaveable dishes and stem them with a cover rather than microwaving in the bag. Wax paper can be a good alternative as a topper when steaming. Thanks for the comment.
Hi Glad to hear this, but you do not address another concern. I have read that when you microwave food in a PLASTIC bag, the plastic changes form and poisons food. Please give me your opinion.
Thanks.
Ellen
Hi Ellen, I have more research to do on this, however there are many plastic products that are considered microwave safe.
I have “nuked” all my veggies, fresh and frozen, for over three years now. I prefer to cover them with a moist paper towel and I love the way the taste and retain texture. My body seems to have no trouble recognizing the foods evidenced by my excellent health and reasonable weight. My favorite veggies are of course fresh out of my garden, but any and all will do. Take about 16 ounces of mixed veggies and add about 4 ounces of meat, prepared separate from the veggies, and you will have a big satisfying dinner at about 300 calories, and full of nutrition. Your weight will decrease and you will not feel like you are starving. Enjoy:-)
Thanks Ilka for sharing !
not to worry, this is BS (pardon my French, as I am French!)
BS= Broccoli and Spinach…
I have over the years learned that microwave ovens cause all kinds of health problems and trashed mine many years
ago. I have to agree with Barbara Paz.
It just makes sense to get all the plastics out of your life, which my husband and I have done, and to cook veggies by lightly and quickly steaming them. Or of course eating them fresh organic and raw.
What about the cancer causing agents there are in the plastic bags food comes in?
Hi Marie – I agree that using plastics in microwaves is highly discouraged because of the harmful chemicals that are released. It is best to avoid using plastics in the microwave whenever possible.
Thank you for the information on microwaves.By the way all your News letters are helpfull.
I disagree with the doctor. Microwaves are bad.
They affect your white blood cell count in a bad way.
b
Thank you for the information getting in as much nutrition as possible is the heart of it…
Hi Tawanda, thanks for the feedback. Yes, you are correct, getting in as much nutrition as possible is the idea !
I have the same comment, its the microwaves and the blowing up of the enzymes in the food, making the food unrecognizable to our bodies that is scarey. Supposedly it even changes water molecules.
The reports you relied on where in 85? I think if you studied a group of people who used microwaves alot, vs those
that cook without them that the microwave group would have a higher cancer rate. Just a thought.
But all studies I ever saw were opposite of what you say. There needs to be alot more done.
We’re dealing with Microwaves, and being bombarded every day by waves from phones, towers, appliances and on and on..
just not good.
Hi Lisa, thanks for sharing your thoughts. I agree that research should be ongoing. I think the point is, the less time you cook your food the better it holds it nutritional value.
Dr. Jack,
Thank you for sharing this wonderful information. Don’t feel bad if I can’t get fresh vegs in season,
as fresh out of the can is good too. :-) Frozen of course better ~ but get the vegs somehow.
Dottie
Hi Dottie – You got the perfect perspective! Do what you can and focus on all your available options!
Dottie mentions canned food providing fresh (acceptable available option ) vegetables which I’m surmising is not referring to one’s home canning/processing method utilising glass jars. Thus people are again subjecting themselves to harmful chemicals leaching from the metal can’s plastic liners which by the way is the same harmful chemical leaching associated with plastic use in microwaves. Glass containers are a safe option.
Again, to avoid ingesting these health harming chemicals in your food one must look for BPA free plastic used in food preparation which includes both plastic storage bags and plastic can liners. This means that the product is not formulated with BPA (Bisphenol A). This information is usually proudly provided on the packaging label.
Hi Theresa – Good point. I agree canning with the glass jars is a good alternative.
I have read that it is “volatile” to the food as well. I have read some raw foodist books and while I could never be one totally, it is best to eat veggies raw, steaming is a good way to go yet you see so many of the nutrients left in the water. Also a crock pot since it is low heat. I have done quite well without a micro wave for about 4 years now. Better safe than sorry. There are so many things bad for us now, especially all the chemicals and modified foods. Crazy!
Hello LydiaMay,
Thank you for posting your comments to our website. It is very difficult to find foods that are not processed, full of chemicals, or modified. Thanks for sharing your thoughts with the Realdose Community.
Yes, thank you. I too have heard that microwave cooking can preserve nutrients–but the real issue is not that there are vitamins left in the food, but are the vitamins the same as before.
The concept of nutrient preservation first came from chefs who preferred the taste of microwaved foods. Natural health oriented people first were concerned when microwave ovens damaged eyesight due to leakage of the radio waves. Then the concerns shifted to the inner-agitation of the food molecules to produce heat–that this agitation altered the DNA structures of the food and made it less recognizable by the body’s innate intelligence (cell membranes). So microwave ovens entered into the arena of cell phone, computer, and television radiations of “non-ionizing” radiation that alters the life-structures of the food molecules. Following this, kinesiologists began stating that foods cooked with microwaves “tested poorly.”
Your article has launched me to re-investigate the premise that microwaves damage the chromatin factors in food and thus renders it incompatible with what our genetic processes are programmed to use. The concerns that need to be resolved are:
1) is the food’s DNA damaged,
2) does microwave-cooked food cause a different epigenetic expression of our own DNA,
3) are microwave-altered molecules inflammatory to the cell membranes–mitochondrial membranes,
4) are micro-waved molecules induced into the mitochondria’s citric acid cycle and beta oxidation processes to make ATP the same as raw and conventionally cooked food?
Another issue worthy of research is that microwaved food, fresh out of the oven, is still cooking from within. When people eat it right out of the oven, the cooking continues in the stomach and is claimed to “cook cells in our stomachs” thus the caution to let the food sit a couple of minutes before eating it.
Yet another issue is, does microwaving food transfer plastic molecules from the plastic wrap touching the food into the food, thus imparting to the body molecules that become neurotoxins and hormone disruptors?
Since the only nutrition that is truly nutritional is “cellular nutrition” — nutrients that the cells can use — this is the arena that needs to be investigated. The fact that vitamins are still present in microwaved food is not conclusive of the safety of eating such food because we don’t know the “quality” of the vitamins. We know that there are different kinds and qualities of vitamins — the synthetic USP B-vitamins made from coal tar, and the ones derived from yeast, and the ones found in raw food straight from mother nature.
So the real issue is not just that there are vitamins left in the microwaved food. The real issues are:
1) are the retained vitamins, proteins, fats, carbohydrates, etc. exactly the same as were in the food before irradiating it,
2) does the irradiation of the food alter the food’s genetic structures by the agitation of the molecules?
The core issues about damage to protein and fat molecules and the altering of the plant genetics upon which our own epigenetic expression of either health or disease is founded, has not been addressed in your research. This is where factual data is so sorely needed.
Hi Dr Jack,
First I want to thank you for taking the time to write in. I know you are a busy person and it means a lot that you thought enough to respond.
I took the time and looked at what you are doing at jacktips.com and it is very impressive. You have obviously been at this a long time,
and the fact that you truly care really comes through.
Now, about the microwave.
First, as I was researching this post, I also read on some of the issues you brought up. However, each one seemed to lead to nowhere in
terms of legitimate evidence.
For example, I can not rely on muscle testing as a valid source of data for the simple reason that muscle testing does not meet scientific standards.
There are multiple studies supporting this, but this one seems to represent the others fairly well:
http://chiromt.com/content/15/1/11
And it quotes, “When AK is disentangled from standard orthopedic muscle testing, the few studies evaluating unique AK procedures either refute or cannot support the validity of AK procedures as diagnostic tests. The evidence to date does not support the use of MMT for the diagnosis of organic disease or pre/subclinical conditions.”
As for the idea that microwaves causing damage to a food’s DNA (or the epigenetic expression) and the subsequent effects this may cause, it does not appear that it would damage a food’s DNA any more than other methods of cooking for reasons mentioned in the article. All cooking agitates the molecules of the food, this is not unique to microwaves.
Going in more detail, the frequency of microwave radiation is usually at 2.45 GHz (this is between common radio and infrared frequencies). Furthermore, microwave radiation is non ionizing, as opposed to other radiation like X-Rays where there is evidence of the problems you mention.
The main thing though is that I could not find one solid piece of evidence (proven research) demonstrating any of the negative effects you mentioned.
Science is interesting though. As with anything maybe the truth has not come out yet… and I am always open to real research.
About microwaves cooking the food from within and thus causing damage because of this… The fact of the matter and a common misconception is that microwaves cook food from the inside out. This confusion is caused by the fact that microwaves do heat food at a deeper level, and because its main mechanism is heating the water molecules in food… thus causing energy to be released… it can then seem like the food is being cooked from the inside out. So I don’t think you have anything to worry about in terms of the food still cooking in one’s stomach. But like any other food, one should wait until it is cool enough to eat.
As far as plastics, that is something I thought about and should have probably done more research on… and thanks for catching me on this.
I just did some research and have come to find that many current plastic containers and food packaging are now designed to withstand microwave radiation. They even are labeled “microwave safe” or contain a microwave symbol (three lines of waves, one above the other). However, I (like you) am also concerned about foods microwaved in plastics without these safety standards.
I know I need to dig deeper, but I tend to trust the research at Harvard.
http://www.health.harvard.edu/fhg/updates/update0706a.shtml
Again, I hope I am not coming off as defensive… I really do appreciate your thoughts. And at the end of the day I could be wrong – it would not be the first time.
Take Care,
Dr. Steve
Hi, several years ago I saw an e-mail, can’t remember who from, that showed an example of what microwaves do to ordinary water. The people involved used two identical young plants and one was watered with ordinary water whilst the other was watered with water that had been microwaved. After 3 weeks the one watered with ordinary water was looking really healthy and robust and the one that had been watered with the microwaved water was stone dead, withered, and looked like it had been sprayed with Glyphosate. For me, microwaves, no thanks!! Regards, Ted.
I’ve heard the same comments as Barbara and understand there is lots of industry PR misinformation. Please respond to Barbara and me. After all, “let your food be your medicine and your medicine be your food”
Barbara, check out this article. http://www.pccnaturalmarkets.com/sc/0601/sc0601-microwave.html
I am sure there are some nutrients that are not effected by microwaving, but what about others that are? There seems to be a lot of indications that there is possible health issues from microwaving food. I would think it preferable to err on the side of safety and health. I am using my microwave less and less. Ron
Thanks for the information Ron !
I did some digging and found this article which debunks the anti-microwave scare tactics.
http://www.ironmagazine.com/2011/what-science-really-says-about-microwave-ovens-your-food-and-your-health/
I will now microwave without fear
Barry
Hi Barry, Thanks for the info ! Dr. Steve
I would NEVER microwave any food in a plastic bag or in a plastic tray. The best way to cook is lightly steaming, or in water (as with stew). Any nutrients lost from the food will be in the water.
I wonder what vessels/plates are safe to use in the microwave. I do not use plastic wrap to cover. I have found that coffee filters work well. I do not trust plastic. The article does give me some confidence as I have been pondering about keeping or getting rid of my microwave.
Thanks,
Tony
I couldn’t have said it any better. When my husband was on a special protocol for his cancer and was given an herbal soup I was told never to microwave it as it would kill all the enzymes. I didn’t heat it either – though I could have brought it to a tepid temperature – it was eaten as a cold soup.
I am not sure about the nutrient retention when microwaving foods but I do know that microwaving anything in plastic , e.g..steaming vegetables is quite dangerous. Plastic at high temperatures has been proven to have cancer related properties. Eat raw vegetables and stay away from the microwave.
Hi Kelly, thanks for the feedback. Yes, as the article states, the less cooking time the better the food holds it’s nutrient content. Also, I did some research and have come to find that many current plastic containers and food packaging are now designed to withstand microwave radiation. They are labeled “microwave safe” or contain a microwave symbol (three lines of waves, one above the other). However, I (like you) am also concerned about foods microwaved in plastics without these safety standards.
Both very interesting comments. Surely someone of unbiased opinion only interested in general healthcare / wellbeing could and should investigate further and make their findings known and available to the public who can then make up their own minds. Is that too big an ask?
When I was attending the Southwest Institute of Healing Arts (SWIHA) we had a course entitled “Maximum Health in a Toxic World”. The instructor told us the first day of class that we would leave class that day afraid to “eat, drink, or breath”. We all laughed, but it was true. Then he qualified his statement with “but by the end of this course, you will be informed and more able to enter the world of toxins with hope.” And that statement was equally true. We learned about “denaturing” of food in that class. ALL cooked foods, whether on your stove, in your oven, or in a microwave, become denatured, which means “unusable”. Every nutrient in our bodies has a matching, built just for it, receptor. If food has become denatured, the receptor does not recognize it, therefore it cannot be used as a nutrient. I am grateful for your article on microwaving because it caused me to once again revisit the things I learned in that class many years ago. So, before writing a response to your email, I Googled the subject and this is the most helpful article I found. And the most common sense one. I have never been an advocate of “raw food eating”, but this article has made me stop and think and reconsider. Mostly, I didn’t want to go to a raw food style of eating because I LOVE cooked food. but I am 66 now and I really would like to live to be 100+. But to do that healthfully, I should put some new knowledge into practice. I know my response is long, but you really fired up my own research. Thanks. Here is the article: http://www.rawbc.org/articles/enzymes_protein.html
Hi Barbara, thanks so much for taking time to write in. I appreciate your knowledge and ability to see the true meaning of the article.
Is RealDose Nutrition safe to take if I am pregnant or expecting to conceive?
Hi Abla, thanks for writing in. We do not recommend taking RealDose Weightloss Formula No. 1 while pregnant or nursing.
What? My comment on your blog has not been “accepted” by the moderator? Oh dear. Sure thought I was contributing and stimulating dialog. I don’t have much patience with censorship, so please remove me from your mailing list. Sorry I didn’t fit in, but hey, one must seek before finding. Like minded people talking amongst themselves is a primary pathway for fallacies to become status quo–what a waste of time. Sorry you could not handle a more thought-provoking comment. Dr. Jack Tips
Hi Dr Jack, I’m sorry it took so long to reply, but I wanted to give you a quality response, so I took my time answering your previous comment. It’s posted now !
Hi… Enjoying the microwave comments, but what about “infrared and convection”? I just purchased a Sharper Image oven… We like it… But is infrared worse??
Thanks
Marsha
P.S. I’ve lost 15 pounds since January 9th…I’m attributing it to RealDose. I’m eating 1200 calories and the pills… I’ve had restricted calories before and believe it or not I didn’t lose, so has to be the pills. I want another 10 lbs. off, if possible.
Again THANK YOU!!
PPS… By the way you have a great staff too…. So helpful…keep up the good work team!
Marsha, thank you so much for the great feedback, and congratulations on losing 15 lbs !!! It certainly sounds like you are on the right track and are becoming thinner and healthier everyday. To touch on your question, I am not very familiar with infrared heating. I have seen advertisements for this oven though. I would say the less heat and cooking time the better, so that our food retains all the nutrients possible. Keep up the hard work !
Dr. Steve,,
Thank you for the info RE the microwave. I am on coumadin for recent DVT’s and bilateral PE’s. This occured immediate after an MI. I cannot find the amt of vitamin K in the REALDOSE, in which I’m interested in.
Hi Etta, thanks you for writing in. Realdose does not contain vitamin K. RealDose Weight Loss Formula has been formulated so that it will not interfere with most medications, including those for the treatment of diabetes, cholesterol, and high blood pressure. However, you should always consult with your physician regarding any potential interaction with RealDose Weight Loss Formula ingredients and the medications that you are taking.
Dr. Steve,
You mention drying food before microwaving it but then you talk about steaming vegetables in the microwave. Doesn’t leaving a little water on the vegetables when you wash them then microwaving them create steam, especially if you use a casserole dish with a lid. I shake the water off, but don’t dry them off.
Thanks very much.
Hi Sheila – Cooking your casserole in this way is good. The water left on your vegetables isn’t enough to cause your nutrient intake to decrease. Thanks for writing in.
the issue is not whether the vitamins are better preserved in microwaving. the question is whether new molecules (i.e. substances not found in the original food and not found in conventionally cooked food) are present in the microwaved food.
too many years ago for me to remember the citation, i read that there are some compounds and alloys that can only be formed by mixing the ingredients and microwaving – i.e. that applying “conventional” heat did not do the trick.
Hi Tom – Thanks for your comment. You’re right, there are some compounds which are formed under microwaving that are not beneficial for the body. One example I recently heard of is microwaving potatoes for long periods of time causes harmful substances to form. Also, you should never microwave anything plastic, as this also causes toxic compounds. Most of these cases are related to microwaving to the point of extremely high heats. Most conventional microwaving which heats food up to serving temperatures is very safe.
28-6-12
Hi Dr Steve & All,
Thank you for your article & comments, & everyone’s contributions.
In my role as an Educator with young mothers, I have personal experience in seeing microwaves used for food preparation & handling, including formulas. I am not an advocate of this method, but I offer caution for those who do, & speaking to those with little experience microwaving.
Here I concure wholeheartedly with a previous comment regarding the intensity of heat when using a microwave. You have no idea how hot the food really is, & one only needs to extrapolate to realise the dangers in using these units for this purpose. The outside may be warm but the inside can be markedly hotter. The variation in temperature can be a health issue regarding different foods.
It’s by and large not a straightforward issue, & I can hear the dissertation already.
Also, I agree that we don’t know fully the makeup of molecular structure damage or change as yet, nor its effect on our body. Our cells have markers which determine what is utilised in the food we eat. For this purpose I believe as little use as possible is preferable when little ones are concerned & great care must be taken if one chooses to use this method of warming food.
I also have some important information I’ve been given from a reputable source, an acquaintance who is a Scientist gave me this cautionary tail – an aside to our discussion, but nonetheless something that is necessary when using modern technology, as it’s not just the food microwaves prepare & its effect on our body, but the whole package. Some may already be aware of this information.
I was looking at phones at the time & while talking about their dangers the conversation crossed to microwaves.
Not the aparatus, but the actual “waves “. He discussed the dangers of ‘micro waves’, & told me a way of finding out if a microwave oven leaked radiation – place your handset in the microwave & then call your phone.
If the phone rings, the microwave is not a ” sealed ” unit & is emitting radiation. These days of mass production & the “throw away society”, not all microwaves are made with the mind to protect the end user.
He also mentioned that we need to stand a minimum of one metre ( 3’3″ ) away from the unit. It is particularly important for little ones whose brains are most susceptible to the micro waves, & also women of child-bearing age, & gentlemen too, never standing directly in front.
I treat these units with as much contempt as is required. They are helpful intermittently but not meant for all uses.. Microwave ovens have a minimal role to play in our lives & the information everyone has given is reasonable. Steaming or raw & fresh food is preferable as we are subjected to far too much radiation of varying degrees already.
Dr Steve, I thank you for the opportunity to express my views.
Kindest regards to all.
Hi Marie,
Thanks for sharing your thoughts. I always like to hear what people think about microwaving foods.
Decades ago, when microwave ovens first became available I decided never to use them because their packaging/information leaflets carried a warning that milk and milky foods should not be heated or cooked in them because the microwave caused a change in the molecular structure of milk. It is mysterious and somewhat sinister to me that this warning has been ‘lost’ in time – like the way doctors used to prescribe vitamin B tablets and yogurt to support the intestinal flora and fauna when giving anti-biotics, but most don’t bother anymore.
Hi, and thank you for your info. I agree with you for the less we cook, the better. Raw is the best! Have you heard about sensitive cristalysations? A way which allows to see how much life is left in any vegetable or whatsoever, cooked or not, by its beaming.
It was invented by Ehrenfried Pfeiffer.
It is a more subtle level than the one of the state of vitamins and nutrients.
Hi Christine – I have not heard of this previously. Thanks for sharing. Perhaps you could share some material on this?
Does microwaving provide enough heat (and time) to destroy toxic lectins contained in some plants? For example, I’m reading that kidney beans need to be soaked for 5 hours then boiled for a minimum of 10 minutes to destroy a quite toxic lectin it contains. I may microwave for less than ten minutes to get the same tenderness but this may leave some of the toxic lectins. And what about frozen green beans? First, I can’t find any definitive info on weather or not they contain toxic lectins and second, I definitely don’t cook them for 10 minutes in the microwave.
Hi Greg – Good question! I can’t say whether or not microwaving can destroy lectins. My guess would be no because of the time it takes in traditional lectin reducing practices (soaking, fermenting, etc.). Here is a study which looked at how fermentation affected lectin levels:
http://www.tandfonline.com/doi/abs/10.1080/09540100220137655#preview
Green beans on the other hand contain extremely low concentrations of Lectins, those should be fine. Thanks for writing in!
Hello Dr. Steve,
Three things:
1. Many years ago, I went to a lecture on healthy eating given by a highly reputable practitioner. He said that microwaving denatures food. As an example, he said that a dried bean left alone would sprout even years later. But if a bean were microwaved first, no matter how favorable the conditions were for sprouting, it wouldn’t sprout. The bean was essentially dead. I took this to mean that microwaving food might not be as dangerous as some say, but certainly the life-giving enzymes so important for digestion and other body functions are killed. What do you think?
2. We seem to be unanimous that microwaving in plastic is bad news. Well, what are the vegetable steaming bags made of – the ones you buy in the grocery store? They seem like plastic to me!
3. Real Dose Formula 1 – It was like a miracle when I first took it. Bam! My compulsive eating stopped. What a relief! What a joy! Unfortunately, the heartburn that accompanied that got to a point where I had to stop. I was taking way too many Zantac. So here’s my question. Is there any chance of producing the wonderful formula without the black pepper? I think that’s the culprit.
Thanks Dr. Steve.
Barbara 2
Hi Barbara – Thank you for writing in. For your first question, that experiment with the bean sounds quite interesting and yes microwaves do denature enzymes in food. There are many who believe food enzymes like these are important for our body’s health (ex: Raw enthusiasts) because we also have many enzymes within our cells. However, the truth is all enzymes in food are broken down by the normal digestion of our stomach anyways. We don’t absorb any enzymes of foods regardless of whether they are broken down prior to eating or not.
Buying vegetables in plastic microwaveable packaging is an issue and though I don’t know the specific types of plastics used, I don’t see why a person can always just put these vegetables in a microwavable glass dish and prepare them that way. This is a good way to avoid this problem all together.
I’m so sorry to hear of your heartburn effects from the product. For those who have these types of effects, we find that it generally helps to take the product with your food instead of 30 minutes before to help alleviate any uncomfortable effects.
I hope that helps Barbara! Good luck!
I have read in articles written my several alternative medicine doctors (Wm Douglass, Al Sears) that a major problem with plastics is the fact that they contain BPA which leaches on to the food whether cooked or not. Plastic and metal can interiors are manufactured with BPA which has been reported to increase estrogen levels when ingested. This supposedly can cause major heath problems. Do you have an opinion on that matter?
Hi Jaesun – Thanks for writing in. This is very true. Even more frightening is the fact that besides BPA there are other chemicals as well with similar harmful effects, which is why it’s best to avoid these types of foods altogether. Now, there are obviously those who cannot afford fresh produce all the time and must rely on sources of vegetables like frozen and canned, because getting fruits and vegetables from these inexpensive sources is better than getting no fruits and vegetables at all. The order of preference for produce should be Fresh > Frozen > Canned.
I hope that helps!
there is no doubt in my mind and from research and information coming across my desk that microwave ovens are harmful to the food and therefore to our bodies. it emits radiation and radiation destroys and/or kills. i noticed that i could not see the study you were referring to nor was the website available to see the study. i have a small, inexpensive devise which registers radiation in cell and landline phones, tv, computers, monitors, microwaves, etc and the closer you get to each item you can see the red in it goes all the way up showing danger. beware everyone, microwaving food or drinks alters the molecular structure and is anything but healthy. dont let one study you cannot see for yourself change your opinion. each one of us owes it to ourselves to do the research to know the truth and to stay away from harmful, toxic substances.
Hi Ann – Thank you for your comment. I definitely appreciate this idea that microwaves produce radiation that is harmful and it damages our food. However, countless studies on this subject have shown no detrimental effects to this date. I can see where your logic is coming from, that radiation is unnatural and in large enough amounts can kill living things. Yet we just don’t see that in the vast amount of scientific research which has been done today.
Microwave’s short wave radiation is actually very similar to those used by radios and TV signals, which course through our bodies everyday.
You state microwaving food in the plastic bags using them as stemming mechanism is good yet I have heard that using those is bad because of the break down of the plastic during microwaving and emits off chemicals that can leach out of the plastic and into the food, causing cancer, reproductive problems, and other ills. Is there any truth to this, or is it just another Internet-fueled “urban legend”?
Hi Beverely – Thank you for your comment. I certainly did not say using plastic bags for steaming is good, quite the opposite. I advise to stay away from using plastic dishes and packaging for steaming. There is a lot of evidence to show plastics are leached from certain packaging and it’s best to instead microwave food in safe ceramic dishes for steaming. I hope that helps!
Hello, I think my fear is that the cooking intensity of microwave cooking IS high and that’s why its so fast compared to regular cooking where the food cooks slower. It is this extreme heat intensity that kills the nutrients but leaves the minerals there, like you mentioned with spinach. So I agree with you that the less time and less water is true for the microwave, but not that it is less heat intense (or it would take longer). And on another subject, of course a bean won’t grow after being microwaved, just like it won’t grow after being cooked on a regular stove. Cooked beans just don’t reproduce anymore. Just my thoughts and worries. Also I’ve eaten tv dinners for years in plastic containers you just microwaved and that is scary! Also I was covering my food with plastic wrap and microwaving -scary stuff now!
Hi Donna,
Thank you for posting your thoughts to our website. It’s amazing that as consumers we just buy products that are easy to prepare, but we never consider that facts associated with our foods not retaining the nutrients and minerals. This is one of the reason I think it is so important to provide people with scientifically researched information.
Dr. Jonathan Wright, ND, used kinesiology (muscle testing) to check his staff after a microwave in his office was used by one of the staff. He found that anyone within 50 feet of the oven tested weak, even if in another room with no direct path to the kitchenette. I suspect that the issue with these cooking tools will be found to be less of what it does to the food, and more what it does directly to the body.
I think that reach should include: what happens to the plastic wrap or plastic container when it is microwaved
and should we be concerned about what we eat after the food is microwaved in plastic?
Thank you
Eat raw. Don’t lose the live enzymes. No to Microwaves.
My Husband and I owned a microwave but didn’t use it but maybe 1 every month and never to cook food or reheat food or liquid. It was more for when we had company and they wanted to use it. We ate all organic and non gmo food or natural and when organic not available. As well as fresh organic vegeatable and fruit. Used very little chemicals in or around our house.
He was as healthy as an ox and rarely (twice in our 23 years of marriage) got sick. Yet at the age of 45 with a 3 year old and a child on the way. My husband came down with cancer (none treatable except by disection). He passed away 2 years later of second occurance unoperable.
So this being said, avoidance of gmo microwave and chemicals in food can benit yet when all is said and done, when it is our time no matter how much we do to avoid death early and sickness. The end result at the time appointment is the same.
Live well enjoy life and laugh. Find what truly matters in life and follow your hearts.
Sorry, but this article is very suspicious to me. Anything using Dieticians as an authority is suspect. These people are hostile to holistic nutritionists and supported sugar as a positive in the diet. This s0-calle profession supports the big Ag agenda all too often and has no backbone in standing up to the FDA. And as per usual, so-called research is so lopsided that it cannot be trusted. Several others on this blog have already noted that there many missing links to this research that touts microwaves. There is no mention of the increased exposure to EMFs in our lives. There is no question about how the body deals with foods treated by radiation. This MD even promotes, in the article, using plastic bags with their unknown chemical composition and their leaching into the food and air.
I learned a long time ago that if we are supporting health, do it as naturally as possible. There is nothing natural about microwaves when it comes to food.
I agree with yk “when it is our time”, I have been told over the last 23 years with multiple and various genetically diseases and hospitalization that I would be ‘off the planet’. Last year it came as no major surprize that I had a rarely seen disease, V.V.A.D. (vision variant of Alzheimer’s disease); also known as Benson symdrome; it could have been spotted in 1999. After utilizing various alternative healthy modalities allow with needed medicial attention for 7 diseases managed, and a lifetime eating correctly for nearly 69; I realized that I got too Wrangler’s jeans/genes; instead one great pair of Levi’s. Learning to laugh is essential and embrace death by doing the right thing even when no one is looking; while acknowledging biblical teachings with one at the forefront of Torah “it is not what we put into our mouth that defiles us; it is what comes out of it (tarnish by faulthood gossip, sully brightness, profane, envious gossip)! As the kid told his father what the Bible mean = Basic Instructions Before Leaving Earth. That would include living healthy in the mind as much as possible along with nutrition. Eat, Drink and be Merry, we are at war with all elements. No way to get out physically alive; only our spirit.
Thom, it sounds like you have a positive attitude that has helped you weather the physical storms that life has sent you. Thank you for sharing your thoughts!
Hello. To make everything simplier why not just steam everythng with a steamer? I do this with not only vegetables but potatoes and some meat and you name it. My little steamer has a place in the center to put spices which are steamed into the food. I use a microwave for heating left overs and I try not to have many of those. Steamed veggies retain everything they start with before cookiing, or amost, I think.
Anyway…live and learn and pass it on. Thanks for a very interesting subject.
Sylvia
Thanks so much for article on Microwave cooking, there has been so much said against using Microwave for
cooking. Personally I prefer to use the steamer.I. appreciate your researching this matter and sharing it with others.
Thanks again
There is a good article at Mercola.com about about microwaving. Having studied physics at Purdue, I would suspect there may be dna and other cellular damage due to resonant frequency effect. Go to youtube and search “Galloping Gertie” (the Tacoma Narrows Bridge) for a demonstration of this effect. This is also used in Rife Frequency Generator technology to destroy harmfull microbes, alledgedly.