The arguments are all over the map when it comes to using or not using a microwave. We are not trying necessarily to convince you in this article alone why you should not use a microwave for cooking, but we do hope to encourage you to do your own reading and educate yourself. One of the best educators is to examine food yourself.
One of the best arguments against using a microwave is that microwaved food tastes worse than non-microwaved food. Growing up in a household that used a microwave, I always wondered why the food tasted and seemed so different after microwaving than when originally cooked or leftovers eaten cold. Microwaved food tastes more lifeless and sterile than non-microwaved food. And right there–I am more than halfway sold on not using a microwave.
Another argument against using a microwave is the reduced nutrition in the food. While all cooking, processing, and heating can reduce nutrients, the potential varies greatly. For example, a study found that heating garlic for 60 seconds in the microwave was enough to completely inactivate some of garlic’s anti-cancer properties, while it took forty-five minutes of oven heating to do the same thing (by the way, allowing your garlic to stand for a few minutes can prevent the total loss of anti-cancer properties). Microwaving heats food by non-ionizing radiation which causes water molecules to vibrate rapidly creating heat by friction–also causing a lack of structural integrity on the molecular level as water molecules are torn apart and deformed. Water is the carrier for nutrients as well as wastes, thereby this can pose a great problem for health. Just ask your plants which water they would like to have: microwaved water or non-microwaved water?
Another hazard of microwaves is the simple fact of radiation. As mentioned before, microwaves cook by non-ionizing radiation. Non-ionzing radiation can change the position of atoms but not break them apart like ionizing radiation. While not breaking apart atoms, non-ionizing radiation can cause physical alterations (for example, damage skin and eyes). Radiation accumulates over time and we do not know the cumulative effects of such radiation on our body. It is also true that we should then limit or take measures to minimize the radiation from computers, cellphones, cordless phones, radar, etc, in addition to limiting microwaves.
So with the above information in mind, consider, taste, nutrition, and radiation, when making your decision about using a microwave. Educate yourself and use some common sense. Try some experiments, smell, taste, look, plant, and grow–and have a good time while doing it. Then go out and get yerself a toaster oven. Out.
By: Tim Mallon
