Health Effects of Microwaving Food

 Today let's talk about heating the food in microwaving and its health effects:

•       Using the microwave can reduce your nutrients from 5-40% or more depending on how long we cook the food in the microwave.

•       It increases the glucose/insulin response.

•       It also increases free radicals.

•       It Oxidizes cholesterol.

•       If we cook food in plastic containers it releases up to 44 different chemicals.

•       Heating a portion of food in a microwave oven doesn’t involve any chemical reaction.

•       Microwave cooking preserves most of the nutrients because of shorter cooking time and least exposure to heat.

•       In terms of nutrient quality of food microwave cooking is better than frying and grilling.

•       Currently there is no scientific evidence that the production of any carcinogenic substances would increase upon the application of microwave heating.

What to do:

 • If you’re going to use the microwave, don’t use it on a regular basis

• Try to use it for the minimum amount of time

 • Do not cook in plastic