10 Reasons to Kill Your Microwave

I have been blown away recently about the general acceptance of the use of microwaves among the Paleo community.  It seems 100% counter intuitive that a group of people who put so much emphasis on the value of real food would take that real food and radiate it until it technically is no longer food.  Sound extreme and dramatic?  It’s not.  The microwave is THE worst thing to happen to the kitchen since the TV dinner.  I haven’t owned one since college and haven’t missed it for one second.  Throwing leftovers in a pan often takes no more time than nuking them.  Toaster ovens are more compact, heat quickly, and are less expensive than microwaves.

I promise you won’t miss it once it’s gone!


(summary below is part of a more in depth review, and is from Phyllis J Beaty, Bauman College, 2009) 

1. Continually eating food processed from a microwave oven causes long term or permanent brain damage by “shorting out” electrical impulses in the brain (de-polarizing or de-magnetizing the brain tissue)

2. The human body cannot metabolize (break down) the unknown by-products created in microwaved food

3. Male and female hormone production is shut down or altered by continually eating microwaved foods.

4. The effects of microwaved food by-products are residual (long lasting, permanent) within the human body

5. Mineral, vitamins, and nutrients of all microwaved food is reduced or altered so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down

6. The minerals in vegetables are altered into cancerous free radicals when “cooked” in a microwave “oven”

7. Microwaved foods cause stomach and intestinal cancerous growths (tumors) This may explain the rapidly increased rate of colon cancer in the US.

8. The prolonged eating of microwaved food causes cancerous cells to increase in human blood.

9. Continual eating of microwaved food causes immune deficiencies through lymph gland and blood serum alterations

10. Eating microwaved food causes loss of memory, concentration, emotional instability, and loss of intelligence.

– Wayne, Anthony & Newell Lawrence. “The Hidden Hazards of Microwave Cooking” online at Mercola.com
– Mercola, Joseph, MD. with Droege, Rachael. “Do you Microwave Your Food? You’re Zapping Away Nutrients and Risking Your Health” online at Mercola.com
Young Families, Minnesota Extension of the University of Minnesota, 1989
– Lee, Lita, MD. The Lancet, December 9, 1989.
– Gallawa, J. Carlton. The Complete Microwave Oven Service Handbook, CD-ROM, Microtech, Prentice Hall Division.
– Becker, Robert O. and Gary Selden, The Body Electric: Electromagnetism and the Foundation of Life, Harper, 1998.
– Sugarman, Ellen. Warning, the Electricity around you Might be Hazardous To Your Health, Simon & Schuster, 1992
– Raum & Zelt, Comparative Study of Food Prepared Conventionally and in the Microwave Oven, New York, NY 1992
– Bauman, Edward, M.Ed. Ph.D Recipes and Remedies for Rejuvenation, Bauman College Press, Penngrove, CA 2005

5 Responses to 10 Reasons to Kill Your Microwave

  1. Debbie says:

    What a bunch of GARBAGE! There is NO scientific evidence to support ANY of this. Read what REAL DOCTORS have to say on the subject. http://thechart.blogs.cnn.com/2010/07/01/does-microwave-cooking-rob-food-of-nutrients/.

  2. zenbellyblog says:

    I have seen that article, Debbie, and according to it, microwaves are the healthiest way to cook food, since they do it quickly, thus keeping more nutrients in tact. If that’s what “real doctors” say, let’s just call that one more reason that I seek alternative health care whenever possible. If radiating your food feels like a good idea to you, by all means…

    • Brad says:

      Most food nowadays is irradiated at some point during it’s handling, usually during packing and shipping. This is commonly done to kill any microorganisms, viruses, insects, etc. that may be present in the food. Generally these foods will carry this symbol: http://uw-food-irradiation.engr.wisc.edu/images/radura.gif
      That being said, I prefer the taste of conventionally cooked foods, but I can see how microwaves have their place. Any blackened spots on your grilled foods? Those spots are loaded with carcinogens. Microwaves heat food to 212F, the boiling point of water, while conventional methods will commonly get the surface to 350F or more. I’m not saying that microwaving is the best way to cook things, but I will say that more nutrients would be destroyed by cooking at a higher temperature for longer. That just makes sense. It’s not really a “better or worse” scenario, it’s largely just a case of different risks.

      • zenbellyblog says:

        I’m aware of the fact that foods are radiated to zap any microorganisms. This is one of the many reasons I prefer to buy food that hasn’t been packaged, from the farmers market. There’s a lot that is done to our food that we have little to no control over, which is why I stand my ground in saying that microwaves are crap. Cooking with fire, while hot, is cooking with heat. Cooking with radiation is a completely different story, and I choose to avoid it. If it’s a case of different risks, I will take the risks that come with cooking the way people have been cooking since the invention of it!

  3. Michele Franklin says:

    We are not going to know the true impact of using a micro wave oven until much further down the line, maybe the next generation. We just don’t know enough yet. Some say it is safe, others air on caution. I myself air on caution although I have one I rarely use it. Let’s be open and keep enquiring about it including lots of other modern gadgets.

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