Most recent answer

2nd Feb, 2019
Sikandar Khan
University of Malakand
The cooking method that best retains nutrients is one that cooks quickly, heats food for the shortest amount of time, and uses as little liquid as possible. Microwaving meets those criteria. Using the microwave with a small amount of water essentially steams food from the inside out. That keeps in more vitamins and minerals than almost any other cooking method and shows microwave food can indeed be healthy.
But let's not get too lost in the details. Vegetables, pretty much any way you prepare them, are good for you, and most of us don't eat enough of them. The microwave is a marvel of engineering, a miracle of convenience —and sometimes nutritionally advantageous to boot.
5 Recommendations

Popular Answers (1)

10th Oct, 2017
Parisa Ziarati
Tehran Medical Sciences Islamic Azad University Tehran Iran
Dear Dr Max
First of all thank you for your question!
Please find the attached files about the effect of cooking method in mushrooms and also investigate on " CONSEQUENCES OF COOKING METHOD IN ESSENTIAL AND HEAVY METAL CONTENTS IN BROWN AND POLISHED RICE "
although we have more research on this subject.
Best regards
25 Recommendations

All Answers (159)

10th Oct, 2017
Malcolm White
Creo Medical Ltd
It was good to read the reference and to be reassured that it probably is not reliable.
The microwaved blood that killed a patient had been heated too much so that it coagulated, I think (it only requires one hot-spot). I have read the original article, but some time ago, when I was researching microwave accidents. There have been several documented accidents with baby milk, too, because people have heated the milk too much and not tested it, especially when re-heating half a bottle following the instructions for a full bottle! In these cases the baby was scalded.
I can't refute the claims about the chemicals generated without considerable research (always the problem with this kind of website), but I strongly doubt them.
Microwaved food often contains more vitamins than food cooked in many other ways because of the relatively short cooking time so the vitamins don't get destroyed, and because there is no water to drain away the vitamins with.
2 Recommendations
10th Oct, 2017
Max Stanley Chartrand
DigiCare Behavioral Research
Please, note that the supposed exposes posted on the Internet are not scientific but are the opinion of their pro-microwave authors. Microwaving does coagulate the blood. That is settled from several reports and verified by noting that no blood bank or hospital anywhere in the US is allowed to warm blood for transfusion by microwaving. The claim that nutrients are better saved by microwaving is flawed by what it calls "nutrients". Synthetic nutrients do survive microwaving, but those are not what occur in nature. In nature nutrients are highly complex and easily destroyed by the nucleus destruction of microwaves. The rate of microwaving of food has been correlated closely to increases in chronic disease everywhere it is examined. Hence, in wellness clinics where microwaving is prohibited, patients with chronic conditions improve over time. There is much to this topic and sorry to say that the official line that microwaving is safe and does not degrade health is what we are up against in proving otherwise.
6 Recommendations
10th Oct, 2017
Roland Macana
University of Saskatchewan
Microwave heating is a non-radiation heating. It does not ionize the structure of the food. Unlike with the ionizing radiation, the structures of the food change, thus, will affect the health in the long time. However, microwave heating is non-ionizing. It heats the food by friction of ions and dipoles. Therefore, microwave heating of the food is good for the health.
3 Recommendations
10th Oct, 2017
Max Stanley Chartrand
DigiCare Behavioral Research
But yet we see health decline in patients that microwave versus other methods, and health improvement when they stop microwaving
.
5 Recommendations
10th Oct, 2017
Max Stanley Chartrand
DigiCare Behavioral Research
First, microwaving reportedly alters and destroys amino acids and covalent bonds of DNA in the food, the building blocks of life (i.e. the “microwave effect”—see http://www.rfsafe.com/archive/research/rf_hazards/dna_damage/microwave_effect.htm for a more complete treatment of this topic). In one study it was suggested that during microwaving certain amino acids were converted into their carcinogenic and toxic d-isomer cousins. Nothing live survives microwaving, save some dreadful salmonella and e Coli bacteria. This causes your immune system to produce pro-inflammatory cytokines that bring inflammation and the conditions that arise from inflammation and acidosis (perhaps 80% of all chronic disease results from inflammation!). If you are wondering how this affects an otherwise healthy individual, look at your before/after changes in C-reactive protein scores (an inflammatory measure), triglycerides, and A1C scores (a hemoglobin/oxygen measure) in clinical blood tests when refraining from microwaving. The results can be quite stunning, as will be your overall health.
Microwaving food also causes complex carbohydrates to be converted into simpler carbohydrates, which can spike one’s blood sugar, raise triglycerides, and secrete too much fat-preserving insulin, while shutting off fat-burning glycogen. The result is hyperinsulinemia, arguably the biggest driver behind the obesity and diabetes pandemics.
Only synthetic nutrition survives in tact during microwaving, as nutrition that is organic soon becomes inorganic. As mentioned above, the violent “microwave effect” on the DNA can make food “foreign” to the human digestive and immunological system, taking longer to digest and increasing allergies, in general. For certain, the body knows the difference between microwaved food and that prepared by other means, as evidenced by exploding rates of metabolic and digestive disorders seen in microwave consumers.
Because microwaved food must be reconstructed by the body by borrowing amino acids and enzymes, it can cause corresponding amino acid depletions in the precursors for serotonin (mood control), melatonin (sleep/wake cycle), and dopamine (motor control and tremor). These hormonal interruptions are increasingly evidenced by rising levels of abnormalities, such as depression, anxiety, sleep disorders, and tremor. Serotonin’s main role is in food-to-nutrition synthesis and to aid in facilitating glucagon and insulin secretions. The disruption of serotonin, therefore, causes nutritional and metabolic abnormalities, including a rise in sugars being converted into triglycerides in the liver.
This is why SSRI and other anti-depressants can actually cause diabetes and weight gain—since they also distort the prominent role of serotonin without rectifying the real underlying causes of the depression for which they were prescribed. Further, we find that microwaved food requires the body to spend an extra 2-3 hours to digest compared more healthily prepared meals. As mentioned above, that is because the body’s immune system essentially suspends the food-to-nutrition synthesis functions while sorting out what has been ingested. This, in turn, can cascade into acid reflux (because the pyloric sphincter will not open until the pancreas has done its work), interruption of the citric acid cycle, elevated triglycerides and LDL cholesterol, and chronic conditions like Irritable Bowel Syndrome (IBS), etc.
Others have suggested that cooking meat in the microwave oven causes it to go into a kind of “rotting” process through destruction of nucleoproteins. This, in turn, causes the digested (and especially undigested) meat proteins to breakdown into cytotoxins and uric acid, setting off even more chronic disease and propensity toward abnormal cell growth (i.e., cancer). Metal and plastics are often added to packaged microwaved foods to simulate conventional cooking textures and tastes. While the altered taste and texture may fool you, it does not fool your immune system.
Likewise, pets’ health degrades substantially when eating microwaved food, developing serious candida yeast, ear infections, and other disorders. Many veterinarian physicians are concerned about pets being fed the same over-processed, synthetically fortified, and degerminated microwaved foods their owners eat. For such increases risks of cancer and other human-like conditions in pets!
Of great concern, also, is that baby formulae and/or Mother’s milk heated in plastic bottles in the microwave is unsafe. Furthermore, dangerous levels of Bisphenol A (BPAs) found in today’s microwavable food packaging have been linked to cancer, developmental disorders, diabetes, early puberty, and obesity in children. Some state health departments warn the public of these potential dangers.
In addition, every safety manual on warming of human blood for transfusions that we have examined says never use a microwave to warm the blood. This quiet affirmation that microwaving of blood is dangerous reinforces the thesis of the “microwave effect” even if it cannot be fully explained by scientists—many know it exists.
Before many governments clamped down and forbid further studies on safety of being exposed to microwave ovens, several early studies reported what has been called “microwave sickness” in the literature: headache, dizziness, eye pain, sleeplessness, irritability, anxiety, stomach pain, nervous tension, inability to concentrate, hair loss, appendicitis, cataracts, sterility, and cancer. Many microwave ovens in use today reportedly leak radiation as a result of defective doors and insulation.
Chronic and long-lasting symptoms from using microwave ovens have also been reported variously as adrenal exhaustion, ischemic heart disease, increased cancer cell formation, and long-term digestive disorders. Gradual breakdown of elimination systems in the body.
7 Recommendations
10th Oct, 2017
Emad Kamil Hussein
Al-Furat Al-Awsat Technical University
Really I have no exact idea, but I think it is best to depend on fresh water and foods to reduce any undesired side effect of such a way of cooking, and hope you and all other colleagues happy healthy life and do not forget "An Apple A Day, Keep A Doctor Away".
Regards, Emad
4 Recommendations
10th Oct, 2017
Max Stanley Chartrand
DigiCare Behavioral Research
Yes, Emil, there was an Oxford study on the apple a day advice, and sure enough the majority of those taking statin drugs would not need them if they heeded that advice!
2 Recommendations
10th Oct, 2017
Tina Lindhard
IUPS (International University of Professional Studies)
Dear Max,
Thanks for drawing our attention to this important subject.
I enclose a photo of microwave damage to an apple´s bio field. This is taken using a PIP camera (Polycontrast Interference Photography). - this image forms part of series of slides "Where Science meets Spirit" by Thornton Streeter.
All objects emit light, it seems that microwaving effects the emission of light by chancing the nature of the objects that are microwaved. It seems they become dead matter. This raises the question what are we really eating? Proteins, carbohytrats etc, or are we light eaters?
Warm regards - Tina
3 Recommendations
10th Oct, 2017
Max Stanley Chartrand
DigiCare Behavioral Research
Tina, thank you for your astute observations. In my lecture notes I have a notation that says, “nothing lives through microwaving but the odd amoeba, samanella, and e Coli“. In fact, another researcher described its affects on meat, even when warned, as a rotting process. Hence, one way to assure indigestibility of your food is trying to cook raw meat in the microwave.
3 Recommendations
10th Oct, 2017
Idah Chatindiara
Massey University
I wonder when we will finally get an answer to this burning question! Much of the information seem to be based on opinions rather than facts nor evidence!
2 Recommendations
10th Oct, 2017
Michael Issigonis
I am very suspicious of any human invention: We don't know the after effects, because we only just started using microwaves for cooking (not for too long), so we participate in experiments as guinea pigs.
Lots of nice theories posted above, some good some bad, others very bad.
I would restrict myself from using too much microwaves in order to keep on the safe side.
6 Recommendations
10th Oct, 2017
Max Stanley Chartrand
DigiCare Behavioral Research
Yes, a human invention that sparked the NIH in the US and other countries in 1989 to cut off all research relative to food safety and microwaving, because the cooking industry demanded that researchers stop saying it contributes to chronic health conditions. It is so difficult to find any credible research after that--the experience of the two researchers in the early 1990s--when all others had stopped researching the topic--is an object lesson when research goes against the political and business interests of the day. Tesla and Rife both experienced the same kind of subterfuge in their work.
3 Recommendations
10th Oct, 2017
Mahfuz Judeh
Applied Science Private University
In spite of the widespread use of microwave ovens, some people have lingering doubts that cooking food with microwave ovens somehow makes food less healthy by zapping the nutrients out of food. More studies should be conveyed to make sure of the effects of using microwaves in the long run.
3 Recommendations
10th Oct, 2017
Max Stanley Chartrand
DigiCare Behavioral Research
One of the challenges here, Mahfuz, is defining "nutrients". The core of synthetics is (mostly) identical to the arbitrarily selected components of that which occurs naturally, so under that definition the tiny group of conflict-of-interest researchers who claim they are the same appear correct. But objective research will instead compare complex organic nutrition (if that is even possible--organic is immensely more complex than synthetics in structure) to synthetics. But I can safely say that just because we are able to isolate the structures that match synthetics does not mean we have measured anything meaningful. The proof is in the outcomes: Those who do not microwave their food are statistically much healthier than those who do.
4 Recommendations
10th Oct, 2017
Denise A.K. Goins
Northcentral University
Hi Max,
Yikes! Scary stuff to think that microwave ovens are killing people when used over long periods of time. As to synthetic nutrients, I am ambivalent. Bariatric patients, people who are morbidly overweight (100+ lbs more than their weight maximum), are left w/few resources. They are put on a liquid diet of pre-digested protein prior to and just after their bariatric surgery. That is to say proteins that have been synthetically broken down into individual amino acids. Once their surgery is healed, the switch back to the food that can be bought in food markets.
Bariatric patients become morbidly overweight for a variety of reasons, but once there, drastic measures are needed to make it possible for their body to lose weight. The nutritional plan for them is a high protein/low carb diet for every meal for the rest of their lives; cardio-level exercise multiple times each week for the rest of their lives; drinking their weight in ounces of water (if the individual weighs 300 lbs, they drink 300 oz of water daily, as their weight drops, the daily amount of water decreases), for the rest of their lives!
What do bariatric patients have to do w/microwave cooking killing them? The bariatric foods that can be bought online are prepared in the microwave. For some bariatric patients, it is easier for them to stay on their nutrition plan if they buy the bariatric foods rather than food at groceries. That means microwaving daily food. For many bariatric patients, it becomes a matter of two choices: Morbid obesity or microwaved food, neither of which is a good option.
1 Recommendation
10th Oct, 2017
Frieda Mah
Retired
It's too sad that the lobby controls the country. Later, the history will label "it's a political darkest period to burn out more than 200 years accumulated country's strength and wealth."
4 Recommendations
10th Oct, 2017
Max Stanley Chartrand
DigiCare Behavioral Research
Denise, I agree there is a dilemma. We recommend the Fast Metabolism Diet (or variations of it--some aspects may not apply to all people) instead of using the microwaved food approach. The microwaved approach is too acidic and causes metabolic disorders over time. At first everyone thinks its wonderful because of low glycemic index and convenience, but over time, it takes a toll. This is an excellent topic to think about and discuss. Much research needs to be done but under current research guidelines will not happen. So this is the next best thing--for scientists and health professionals to compare notes and experiences to sort out the questions and issues. Thank you so much for bringing this up.
5 Recommendations
10th Oct, 2017
Tina Lindhard
IUPS (International University of Professional Studies)
Dear Idah Chatindiara,
I can understand that you want scientific answers - however in my post I uploaded a PIP photo of an apple that has gone through a microwave. This can be compared to an apple that has not been microwaved. As s science starts from observation, maybe this is a good way to begin. The use of the PIP camera also opens other questions as I suggested in my last post - this revolves how we classify food in the West. Is it only proteins carbohydrates etc that we need, or do we need food that is fresh and emits a lot of light?
Warm regards Tina
4 Recommendations
10th Oct, 2017
Parisa Ziarati
Tehran Medical Sciences Islamic Azad University Tehran Iran
Dear Dr Max
First of all thank you for your question!
Please find the attached files about the effect of cooking method in mushrooms and also investigate on " CONSEQUENCES OF COOKING METHOD IN ESSENTIAL AND HEAVY METAL CONTENTS IN BROWN AND POLISHED RICE "
although we have more research on this subject.
Best regards
25 Recommendations
10th Oct, 2017
YOGESH CHANDRA TRIPATHI
Forest Research Institute Dehradun
Cooking raw foods through any process, including heating, mocrowaving, steaming, etc. may lead to changes in their physical properties, chemical composition and nutritional profile. The correct moisture level and combination of time and temperature depending on the type of food can help preserve most nutrients while also improving the foods’ taste, texture and colour. According to some studies, microwaving which is rapid method of cooking is unlikely to negatively affect vitamins, polyphenols and other compounds in green vegetables.
4 Recommendations
10th Oct, 2017
Gopikrishna Nidigonda
Chaitanya Engineering College
10th Oct, 2017
Nelson Elias
Vila Velha Hospital
Dear Max
It's very interesting the opinion of Robert O.Becker:
Robert O. Becker, author of The Body Electric, stated the following on page 314 in his book:
“It’s [Microwave sickness] first signs are low blood pressure and slow pulse. The later and most common manifestations are chronic excitation of the sympathetic nervous system [stress syndrome] and high blood pressure. This phase also often includes headache, dizziness, eye pain, sleeplessness, irritability, anxiety, stomach pain, nervous tension, inability to concentrate, hair loss, plus an increased incidence of appendicitis, cataracts, reproductive problems, and cancer. The chronic symptoms are eventually succeeded by crisis of adrenal exhaustion and ischemic heart disease [the blockage of coronary arteries and heart attacks].
Read more: http://naturalsociety.com/microwaves/#ixzz4vOz71Xix Follow us: @naturalsociety on Twitter | NaturalSociety on Facebook
6 Recommendations
10th Oct, 2017
Demetris Christopoulos
National and Kapodistrian University of Athens
I have not studied epidemics, but from Physics laws I have some comments that supports the conclusion of the presented article:
  1. There is not any kind of pure frequency radiation, except laser ones: That means a set of harmonics always exist in any electromagnetic radiation source, thus in microwave ovens too.
  2. Higher harmonics, although not in the mode of the power distribution, can cause several damages
4 Recommendations
10th Oct, 2017
Max Stanley Chartrand
DigiCare Behavioral Research
Yes, Demetris, often forgotten in discussions like this is the power of frequency on living organisms. We know that reversing a given organism's wavelength can destroy it, while entraining something back to its ideal resonant frequency can improve it. When we take ultra high frequencies and penetrate to the nucleus of cells, the nucleus is violently heated up and its nuclear components dramatically altered. This cannot help but change its bioenergy field and physical status.
Some References re Frequency Effects on Living Organisms
Abrams, A (1916). New Concepts in Diagnosis and Treatment. Philopolis Press. San Francisco.
Barr, J (1922). Many Inventions. BMJ. p819. May 20.1922. Parkes, O and Perkins E (1930). The Detection of Disease. Sampson, Low, Marsden and Co Ltd. London.
Becker RO and Seldon G. (1996) The Body Electric: Electromagnetism and the Fountain of Life. Morrow. New York.
Brogemann, H. (2006). Are there evidence-based studies on the efficacy of bioresonance therapy? International Medical Association Congress on BICOM Bioresonance Therapy (IMA B R T ) held from 28.04 to 30.04.2006 in Fulda
Chartrand, MS (2016). Overcoming Spinal Stenosis, Monograph Series. Casa Grande, AZ: DigiCare Behavioral Research.
Coghill, Roger (2007). Bioresonance - Fact or Fallacy? An Evidence-Based Approach, Energy Medicine 138, August 2007.
Coghill RW and Galonja-Coghill T. (2011). Protective Effect of a Donor’s Endogenous Electric Field on Human Peripheral Blood Lymphocytes. Electro and Magneto Biology. 19 (1): 46-59.
Burr HS (1972). Blueprint for Immortality: The Electric Patterns of Life. CW Daniel Co Ltd. Saffron Walden. Essex. SBN 85435-281-3.
Clark HR (1995). The Cure for all Diseases. New Century Press. US. ISBN-10: 1890035017.
Gurwitsch AA, Eremeyev VF et al. (1965). Ultra-weak Emission in the Visible and UV Regions in Oxidation of Solutions of Glycine by Hydrogen Peroxide (Registration of Mitogenic Radiation of Animal Tissue). Nature. 206: 20-22.
Ho MW. (1998). The Rainbow and the Worm: The Physics of Organisms. World Scientific. New Jersey. London. 1998.
Kalmijn AJ (1966). Electroperception in Sharks and Rays. Nature. 212: 1232-1233.
Kahn, IS (2013). Neurological deficits per location of a stroke. http://www.mc.vanderbilt.edu/documents/neuronursing/files/Stroke%20presentation-Khan.pdf
Kaznacheev SP, Shurin VP et al. (1976). Distant Intercellular Interactions in a System of Two Tissue Cultures. Psychoenergetic Systems. 1: 141-142.
Koch W. (1961) The Survival Factor in Neoplastic and Viral Diseases. Michigan Press. Detroit.
Oschman J. (2000). Energy Medicine: The Scientific Basis. Churchill Livingstone. Edinburgh. London. New York. 2000.
Popp FA (1986). On the Coherence of Ultra-Weak Photon Emission from Living Tissues. Kilmister EW (ed). Disequilibrium and Self Organization. PD Reidel. 207: 230.
Popp FA, Warnke U et al. Eds. (1989). Electromagnetic Bio-Information. Urban and Schwarzenberg. Munich. 1989.
17 Recommendations
10th Oct, 2017
Jetty Ramadevi
University of Newcastle
Hi! Max,
Human is crazy of all new inventions. For e.g. take fridge we store almost everything eatable in fridge. Now-a-days I come across that food stored in refrigerator or freezed food is not advisable to eat regularly, it create some secondary effects, does anyone stop! The same way microwave also, to make instant heat seems that develop from water molecules that present in the food material. Probably the food material lost all nutrient values if I am right.
4 Recommendations
10th Oct, 2017
Max Stanley Chartrand
DigiCare Behavioral Research
C. Lewis, you hit several nails on the head. The amount of heat used in cooking and how slow (or fast) it is heated determines the survival of amino acid chains and proteins as they are connverted to a more digestable form. We nited long ago that nothing living survives microwaving except some parasites and food poisoning. If one were to place their hand—as one young man I know did—in the microwave oven for a mere 2-3 seconds, they will see the slow death of that hand. First, nothing, then the blisters rise to the surface, change color, then the sepsis and gangrene, and eventually amputation or die. The fact is, meat does not cook in the microwave, but instead goes through a slow rotting process and the proteins become indigestible in humans. The reason we do not see recent and replete research on these questions is because there is no funding for it and the official agencies relative to microwaving and it’s effects on human health was stopped decades ago when the cooking industry saw that all independent researchers noted increases in diabetes, cancer, and cardiovascular disease. Slow in coming, yes, but the signs of acidosis and longer digestive cycles were early on observed in those who microwaved. My wife and I have not microwaved our food, even for warming, for more than 20 years and overcame diabetes and other metabolic disorders without drugs by doing so. Today, our entire extended family now will not microwave because of our research and evidence in the matter, and are immensely more healthy because of it.
7 Recommendations
10th Oct, 2017
Demetris Christopoulos
National and Kapodistrian University of Athens
Dear Max,
Thank you for the extended reference list.
I do not have a microwave oven and I SHALL NOT buy in the future.
2 Recommendations
10th Oct, 2017
Max Stanley Chartrand
DigiCare Behavioral Research
Gopikrishna, what are you thoughts on the article you shared? My thoughts are that it completely disregards all of the early research from the 1980s from independent (read: unbiased) research consistently showed changes in the long term in human health resulting in more diabetes, cancer, and CVD before such research was banned by NIH in 1989 and afterward. It supports the official dogma, the same people that tell us there is not a dime's worth of difference between synthetic nutrition and that which occurs in nature, that universal flu vaccines carry no appreciable risks, and that innoculating our babies at birth with dozens of different bacteria is not harmful to their immunological or neurological development. In other words, this is coming from the same source of official dogma that those of us on the health side of the equation is wrong. We see a notable difference between synthetic and the immensely more complex and delicate components of nutrition that occur oganically. We see a difference between children's development when innoculations are delayed until they are more nature (far less autism, Asperger's, ADD, dyslexia in boys when innoculations are given at six months instead of at birth and a more conservative approach is used). Finally, those who are paying attention to changes in human health see evidence every day in our clinics between those who continue to microwave their food and those who refrain from doing so: those who stop microwaving see their trigycerides and LDL cholesterol scores drop, and their health gradually improve. But, of course, the big money stays with the official conflict of interest conclusions, not with the contrarian outcomes of independent research.
10th Oct, 2017
Max Stanley Chartrand
DigiCare Behavioral Research
Dear All: I am providing a link here to an article that has conveniently listed some of the substances and practices that are approved and commonly used in the United States, but banned in other countries. This applies to researching safety of microwaving of our food, as well, but the Internet postings one by one have been taken down by who knows whom. The purpose of this QUESTION is to inspire new, independent research that is not funded by self-serving or conflict of interest sources.
2 Recommendations
10th Oct, 2017
Ibtisam Sahib Al-Zuwaini
University of Babylon
hi dr.
I think so
2 Recommendations
10th Oct, 2017
Ali hadi Ghawi
University of Al-Qadisiyah
hello
I think cooking with microwaves has an effect on human health and can cause serious illnesses
regards
2 Recommendations
10th Oct, 2017
Mohamed Gadallah
Qassim University - KSA
After all, microwaves heat your food through, well, microwaves. A form of electromagnetic radiation, microwaves have three characteristics that make them so darn good at zapping your leftovers, explains Dana Hunnes, adjunct assistant professor of community health sciences at the UCLA Fielding School of Public Health.
3 Recommendations
10th Oct, 2017
Basima Jasim Mohammed
University of Al-Qadisiyah
Thanks for drawing our attention to this important subject with best regards.
1 Recommendation
10th Oct, 2017
YOGESH CHANDRA TRIPATHI
Forest Research Institute Dehradun
Every cooking method can destroy vitamins and other nutrients in food. The cooking method that best retains nutrients is one that cooks quickly, heats food for the shortest amount of time, and uses as little liquid as possible. The factors that determine the extent are how long the food is cooked, how much liquid is used and the cooking temperature. Since microwave ovens often use less heat than conventional methods and involve shorter cooking times, they generally have the least destructive effects. As far as vegetables are concerned, cooking them in water take away some of their nutritional value because the nutrients leach out into the cooking water.
6 Recommendations
10th Oct, 2017
Dickson Adom
Kwame Nkrumah University Of Science and Technology
I agree with the view expressed by Prof. Yogesh.
2 Recommendations
10th Oct, 2017
Tina Lindhard
IUPS (International University of Professional Studies)
Dear Yogesh,
In some ways I am in agreement with you, in others not. I have heard that if you do an experiment and boil water on an open fire, a gas stove, an electric fire and a mircrowave open and then soak 4 different batches of seed in the water after the water has been cooled. 80% of the seeds will sprout from water heated on an open fire, 60% in water from a glass fire, 40% from water from an electric oven and 0 from that heated in a micro wave.
I feel somebody must redo this experiment as it has vast implications.
Warm regards Tina
3 Recommendations
10th Oct, 2017
Malcolm White
Creo Medical Ltd
That would be an easy experiment to do yourself on the widow-sill. If you microwaved some water and soaked some seeds then some germinated it would be pretty strong counter evidence to zero germination.
2 Recommendations
10th Oct, 2017
Max Stanley Chartrand
DigiCare Behavioral Research
Yogesh, in my opinion you were correct with your description until you got to the microwave effect and stopped there. The problem is the violence to the nucleus to the cells. I'll quote from one of my books on this:
"Others have suggested that cooking meat in the microwave oven causes it to go into a kind of “rotting” process through destruction of nucleoproteins. This, in turn, causes the digested (and especially undigested) meat proteins to breakdown into cytotoxins and uric acid, setting off even more chronic disease. Metal and plastics are often added to packaged microwaved foods to simulate conventional cooking." (Chartrand, MS, (2017). How to Get Your Health Back & Take Ownership of Your Life! (Third edition). Casa Grande, AZ:DigiCare Behavioral Research).
We find consistently that when patients stop microwaving, even for warming, their metabolic and inflammatory disorders improve and they become healthier than if they continued using microwave cooking.
3 Recommendations
10th Oct, 2017
Max Stanley Chartrand
DigiCare Behavioral Research
Dear all: There are a number of issues we need to look on this question. One of my longtime concerns has been how nutrition is measured. The fact is that comparing the component of nutrition at the core biochemistry is far different than measuring it from the immensely more complex "as it occurs in nature" format. In other words, ascorbic acid does not occur in nature, yet we try to measure its existence in food by that oversimplified schemata, and call it Vitamin C. I often ask my students which has more vitamin C as it occurs in nature: a capsule with 2000 mg of ascorbic acid or a humble orange? My alert students will say the latter, hands down. We see that effect in fighting the common cold, as well. But because we tend to equate more quantity with more healing power, and because it is impossible to measure the more complex vitamin C and all its attendant co-factors, the humble orange gets a therapeutic backseat, while the 2 grams of ascorbic acid gets the crown. There may be times the 2 gram king reigns supreme, but not in the everyday workaday world of human health. Vitamin D1/D2/D3 is another paradigm--will the real Vitamin D stand up? Nobody stands, because none of these resemble the Super D your body makes when it gets adequate sun and all the other things it needs for synthesis in our bodies. So, the minute amounts of Super D, unidentifiable under the microscope, reigns supreme in the workaday world of human immunology and bone maintenance, but is barely a fly speck on commercial labels that try to list it's existence. Micro, complex, immeasurable, a universe unto itself: these terms apply to that which occurs naturally and vexes the quantifiers of today's shallow thinking research studies.
3 Recommendations
10th Oct, 2017
Tina Lindhard
IUPS (International University of Professional Studies)
Dear Max - you bring up one of the fundamental issues and maybe paradoxes of modern humans in their choice of living. We have become so removed from Nature and her healing force that most people do not recognise all the gifts she is giving us - and often absolutely free...
Warm regards Tina
2 Recommendations
11th Nov, 2017
YOGESH CHANDRA TRIPATHI
Forest Research Institute Dehradun
Please see the report at following link: -
Risk Assessment Studies Report No. 19
MICROWAVE COOKING AND FOOD SAFETY
2 Recommendations
11th Nov, 2017
Max Stanley Chartrand
DigiCare Behavioral Research
Yes, Yogesh. This is the standard official line of reasoning. The problem is that this study, like all the official government position studies on microwaving in the western world, has no depth or substantive research questions that are meaningful in terms of organic nutrition, hunan digestion, or effects on chronic disease. at the clinic every single case of digestive disorder, pancreatitis, or diabetes we see cannog move forward until the patient stops microwaving their food. They measured the core biochemistry of nutrition without looking at the much more salient co-factors and amino acid chains that really determine long term health status. Will one die tomorrow, next week, or even next year from microwaving? Of course not but after decades of it their chances of developing acid reflux, artherosclerosis, Hypertension, neuropathy, or cancer increase several foId in our observations.
3 Recommendations
11th Nov, 2017
Qassim Kshash
University of Al-Qadisiyah
I think the structures of the food change, thus, will affect the health in the long time.
2 Recommendations
11th Nov, 2017
YOGESH CHANDRA TRIPATHI
Forest Research Institute Dehradun
Dear Max, I agree with your statement that in-depth research is needed considering various co-factors and amino acid chains that actually determine long-term impacts of microwave cooked foods on human health.
1 Recommendation
11th Nov, 2017
Furkan Alaraji
University Of Kufa
Please, note that the supposed exposes posted on the Internet are not scientific but are the opinion of their pro-microwave authors. Microwaving does coagulate the blood. That is settled from several reports and verified by noting that no blood bank or hospital .
2 Recommendations
11th Nov, 2017
Max Stanley Chartrand
DigiCare Behavioral Research
Furqan, excellent point. Some exposes persist to be valid wake up calls to us even without the requisite research, because the officially stated position by government agencies are so troubling in their shallowness and disregard to what is actually happening to the public health.
Curiosity is the foundation to scientific inquiry and official positions (like we see in on microwaving and health effects) only tend to shut down inquiry. No money invested in the question of the possibility that universal microwaving could be contributing mightily to the public health pandemics we suffer from in the United States translates into a lack of research that otherwise could settle the question.
Scientists like me do not consider nutrition on the sterile paradigm very revealing in terms of long term effects on human health. So to say that the nutrition is the same between cooking methods, when by “nutrition“ we mean those oversimplified structures we see only in core biochemistry, is not very helpful in terms of objectivity. Vitamin C (as I explained earlier) that occurs in nature is a far more complex and consequential form of nutrition than the terribly over-rated and austere ascorbic acid structure (some of us do not consider that to represent vitamin C as it occurs in nature). One enlivens immunology, the other can simply mean increased atherosclerosis, acidosis, hypertension, and kidney stones.
Same for all the nutrients including the much, much more important micronutrients that are virtually ignored in officially sanctioned studies.
So our problem is that we are expected to sit down and take whatever has been spoon fed us through officialdom, while our populations who continue to microwave are going downhill in the proverbial hand basket.
3 Recommendations
12th Dec, 2017
Max Stanley Chartrand
DigiCare Behavioral Research
To me, in health research, the gold standard is case histories, not large population studies that are fraught with unaccounted variables and confounds, where macro data hides the bazillion important elements that determine outcomes at the individual level. Case studies are immensely more revealing and honest, though more complex. If one were to take, say 100 case studies on the same question, and control for individual variations that are not so consequential they would yield a much higher quality study on a given question. With the hundreds of millions spent on just one drug, you would think this is the way drug testing would go. But I'm afraid the brutal honesty of this approach would condemn long term use of most of the drugs in common use today--and in doing so, would force medical practice to recognize the need to know every patient and to go after and counsel for underlying causes rather than being satisfied with the more superficial symptomatic treatment. Today, we have an increasingly sick population from such an approach, the macro evidence overwhelming in pointing to the error of our ways. But, lo, such evidence is ignored and at the detriment of the population, profit trumps wellness, and every category of chronic pathology increases unabated. Looking for the day when honesty and efficacy come back into the Zeitgeist of our times.
5 Recommendations
12th Dec, 2017
Irina Mikhailovna Pechonkina
University of Jordan
The best cooking is in the steamer, in the oven, on the fire (under ashes or in the clay), or in the Russian stove. First of all, food must be natural and fresh https://pikabu.ru/story/russkaya_pech_4752101!
8 Recommendations
12th Dec, 2017
Esraa T. Al-Azawee
Al-Mansour University College
If you want to use food to optimize your health, it is helpful to pay attention not only to the food quality but also how you prepare it, being careful to use methods that do not seriously impair food quality
Studies suggest microwaving your food could expose you to carcinogenic toxins released from plastic or paper wrappers, and destroy valuable nutrients in the food
A Swiss food scientist found that microwaved food increased cholesterol levels, decreased red and white blood cell counts, decreased hemoglobin and produced radiolytic compounds
6 Recommendations
12th Dec, 2017
Shibabrata Pattanayak
Institute of Animal Health and Veterinary BiologicalsR&T)
I am not an expert of the field. But I think that the heat generated by microwave acting at molecular level of food particles should have many bad effects on our health. Like many of such bad effects of different xenobiotic residues, these effects may be expressed after a few years as late chronic effects.
6 Recommendations
12th Dec, 2017
Dickson Adom
Kwame Nkrumah University Of Science and Technology
Indeed, many modern methods of cooking always have a declining toll on our health. O endorse the traditional methods of cooking, while using the modern methods sparingly.
3 Recommendations
12th Dec, 2017
Marianne Levon Shahsuvaryan
Eye care project
I suppose it is harmful
6 Recommendations
12th Dec, 2017
Dhia Ahmed Taain
University of Basrah
Microwaved food and irradiated food creates similar dangers. Microwave kills 95% of all microorganisms including the Probiotic bacteria. Also, Microwave changes a liquid's ionic bonding of it's molecules,[39] resulting in changes in nutritional value.[40]
Any form of cooking will destroy some nutrients in food, but the key variables are how much water is used in the cooking, how long the food is cooked, and at what temperature.[41] Nutrients are primarily lost by leaching into cooking water, which tends to make microwave cooking healthier, given the shorter cooking times it requires.[42] Like other heating methods, microwaving converts vitamin B12 from an active to inactive form; the amount of conversion depends on the temperature reached, as well as the cooking time. Boiled food reaches a maximum of 100 °C (212 °F) (the boiling point of water), whereas microwaved food can get locally hotter than this, leading to faster breakdown of vitamin B12. The higher rate of loss is partially offset by the shorter cooking times required.[43]
Spinach retains nearly all its folate when cooked in a microwave; in comparison, it loses about 77% when boiled, leaching out nutrients. Bacon cooked by microwave has significantly lower levels of carcinogenic nitrosamines than conventionally cooked bacon.[41] Steamed vegetables tend to maintain more nutrients when microwaved than when cooked on a stovetop.[41] Microwave blanching is 3–4 times more effective than boiled water blanching in the retaining of the water-soluble vitamins folic acid, thiamin and riboflavin, with the exception of ascorbic acid, of which 28.8% is lost (vs. 16% with boiled water blanching).[44]
Microwaving human milk at high temperatures is not recommended as it causes a marked decrease in activity of anti-infective factors.[45]
Any metal or conductive object placed into the microwave will act as an antenna to some degree, resulting in an electric current. This causes the object to act as a heating element. This effect varies with the object's shape and composition, and is sometimes utilized for cooking.
5 Recommendations
12th Dec, 2017
Max Stanley Chartrand
DigiCare Behavioral Research
Too much added water does leach out some vitamins and minerals. My concern with measures of lost vitamins is that investigators are using as their identifiers only the central chemical component of nutrients and not the much, much more important co-factors, enzymes, and amino acid chains. Whether the nutrient is in the same state as it is found in nature or if it is synthetic (which is incomplete and can be toxic) or natural crystalline (which is perhaps a few levels better than synthetic, but still not a welcome sight to the body's immunology). The structure of true nutrition as it occurs in nature is much more complex than the basic central components we as a society have come to recognize. Hence, most statements regarding what is lost in cooking are fraught with incomplete conclusions. Food that is edible in its natural state, such as most vegetables and fruits, are immensely more beneficial for man before it is cooked or arbitrarily prepared or chemically preserved. The problem with microwaving from our observations is its attack on nucleii of the cells, breaking of co-valent bonds, and destruction of anything that smacks of life, save some dastardly surviving parasites and food poisoning microbes. Meat does not cook in the microwave but instead undergoes a rotting process, not unlike the effect on mother's milk and anything with live proteins. In our clinic we cannot get cholesterol and triglycerides to return to normal, nor cellular pH on the Kreb's cycle, or healing of any significant degree until patients stopped use of microwaving, even for warming. If the official line of governments was not so enthusiastic and blind in their support of microwaving, we would see a great deal more solid research to help us break down the salient factors surrounding microwaving. But money and profits are at stake and when that happens, not much else will happen to reveal the truth of something like this. So, I say to all, go forward with your observations, case reports, and do what is best for human health regardless the faulty Zeitgeists of our day.
5 Recommendations
12th Dec, 2017
Abiodun Olusola Omotayo
North West University South Africa
This question is nominated for the RG question of the year
3 Recommendations
1st Jan, 2018
Max Stanley Chartrand
DigiCare Behavioral Research
Just wanted to reiterate one never wants to warm up blood in the microwave for any reason. Just as one would never cook meat in the microwave, the problem isn’t the heat but the actusl effect of the waves on the nucleus and the change in proteins. We’ve documented this elsewhere in this project.
5 Recommendations
2nd Feb, 2018
Max Stanley Chartrand
DigiCare Behavioral Research
Excellent points and observations, Rachel. I might interject that the newer (countertop) convection ovens cook food at the rathe of about 80% of microwave ovens, but that point gets lost in the commercially guided world.
Having had to help the FDA decipher why organic compounds cannot be separated out in isolation without destroying their remarkable nutritive benefits—even in some cases making a given organic compound dangerous—is that it is the covalent and biochemical bonds that make a given compound safe and beneficial to human health. That is the crux of the debate of whether microwaving food degrades its healthful value. It does with meat for sure and with anything living when we understand the cruciality of covalent and biochemical bonds in organic vs the more sterile processed counterparts.
6 Recommendations
4th Apr, 2018
Abbas Biglar
Islamic Azad University of Arak
Please see the report at following link :
Microwaves Are Bad For You: 5 Reasons Why Microwave Oven Cooking Is Harming Your Health
9 Recommendations
4th Apr, 2018
Ashok Tiwari
Indian Institute of Chemical Technology
Dear Max,
I had gone through your project poster some time back on the same issue. It was really interesting and eye opening. I am delighted to see many more interesting discussions on this issue. The question is, such health related issues are openly being discussed in well-developed nations but the so-called developing countries are becoming mad in adopting the developments of such countries where adverse sides are being discussed by intellectual class of people. I am sure such discussion will bring healthy fruits. However, considerable harms developing nation would have done if not cautioned on such health issues. The pity thing is that developing nations still are struggling to meet general health issue for their people, how they will meet such devastating health conditions adopting fashionable lifestyles well equipped with microwave like gadgets !
4 Recommendations
4th Apr, 2018
Tina Lindhard
IUPS (International University of Professional Studies)
Dear Rachel Wolfsohn,
It is always good to know of some alternatives of heating food - thanks a lot - tina
3 Recommendations
4th Apr, 2018
Frieda Mah
Retired
The funny things is that when buy lotus, no matter how small the winning chances is, people spend more to buy the good luck. When spending on health, no matter how high getting the disease, chances is, people think that they are the luckiest one to avoid the disease. So, they do what they "want' or "like" to do. Until....
5 Recommendations
4th Apr, 2018
Max Stanley Chartrand
DigiCare Behavioral Research
I believe we all agree that the more organic the diet the healthier the outcome. Conversely, the more processed and adulterated the diet the worse the outcomes in terms of chronic health conditions.
7 Recommendations
4th Apr, 2018
Malcolm White
Creo Medical Ltd
The opposite is true if you depend on Cassava for your food - which a large proportion of the world's population do. It has to be highly processed.
1 Recommendation
4th Apr, 2018
Frieda Mah
Retired
Once food be processed, there is always something - chemical added due to the commercial purpose. It is not good for the human health.
5 Recommendations
4th Apr, 2018
Max Stanley Chartrand
DigiCare Behavioral Research
The biochemical structures of food changes during processing, yes. Our contention on the microwaving versus convection, steaming, stove top, etc. is that these changes go to the nucleus level and create extra work and time for the human digestion system in its attempt to extract and synthesize the nutrients the body needs to function. In so doing, an extraordinary amount of amino acids are borrowed from the most readily available source in the body: the hormones. This, in turn, causes the body to become more acidic (affecting Krebs' cycle and cellular pH), deficient in certain hormonal secretions (seratonin, melatonin, dopamine, and various precursors), and creates more chronic conditions related to those changes and loss. Add the effects of preservatives, colorings, and other additives and the body suffers in multiple ways that are so unnecessary.
8 Recommendations
5th May, 2018
Max Stanley Chartrand
DigiCare Behavioral Research
Dear All: Those of us involved in conducting gap-filling research need always and forever to look for the "gaps" in the knowledge base of mankind--where are the unanswered questions? How can we formulate the hypothesis to be tested? How much power of test is needed to project into the general or larger subset population? What are the variables and confounds and how do measure or control for them? How strong is the data, what does it truly tell us? These are the questions we must be asking as we approach something as pervasive and consequential to human health as microwaving of food.
Why the absence of true data coupled with explanatory interpretation? Why allow something like the destruction of the nucleus get by with an official government policy that says it doesn't matter or doesn't hurt the organic properties of the food when it most certainly does? Why pretend we know all about nutrients yet to be discovered--a kind of liturgical Zeitgeist that if we don't know about it, it does not exist.
I ask these questions because the official line that microwaving is the most healthful way to prepare food for a population is so flawed, so ignorant, so lacking in anything resembling but the most superficial evidence, yet the objective observer would surmise that populations who use microwaving as their main food preparation method exhibit the shortest lifespans, the highest per capita rates of chronic disease, and in the case of the United States where microwaving is promoted by the USDA, the highest per capita cost of healthcare expenditures in the world?
6 Recommendations
5th May, 2018
Chandan Poddar
Indira Gandhi Institute of Medical Sciences
Percy Spencer, an American engineer, was inspired by radar technology used in the war to invent the microwave oven. When you switch on your microwave oven, an inbuilt tube called the magnetron produces low levels of electromagnetic radiation (also called microwaves). This radiation causes the water molecules in your food or liquid to vibrate. These molecules spin millions of times every second, creating a friction so intense, that it generates heat, enough to have your food piping hot in seconds or to cook raw foods thoroughly.
Microwave radiation — are we at risk?
While the microwave is such a convenient gadget, the debate still rages about whether it is completely safe. You may not be aware that a tiny amount of radiation leaks every time you use it. These leakages are strictly controlled by manufacturers today, but the effects caused by such exposure have not been properly studied or documented.
No large-scale tests have been conducted to find out whether these low levels of radiation can eventually become harmful when accumulated over the course of years, something worth considering if the microwave is a fixture in your kitchen and you use it often. In any case, these ovens are designed so that radiation stops once you open the door. If your microwave doesn't close properly or has defective hinges, have it serviced right away. Also, purchase models only from reputed companies.
The Food Safety and Inspection Service of the USDA (United States department of agriculture) and the World Health Organisation both maintain that food cooked in the microwave does not become radioactive in any way and is perfectly safe to consume, but there are other precautions that would help prevent the hazards.
Select safe containers
Glass is the safest for microwave cooking, followed by ceramics and plastic. One must use specially manufactured, appropriate containers, even if you're only reheating foods for a minimal time. This is important, because when you close the microwave door, electromagnetic radiation is reflected around the small compartment. While this radiation passes through containers made of glass, plastic and ceramic, it can set fire to aluminium or steel. “Avoid re-using cheap plastic containers (the kinds that usually contain leftovers from restaurants) or old ice cream tubs in the microwave as these cannot withstand high temperatures. They melt easily and the plastic from the container can leech into your food or drink. Aluminium foil should also be avoided, as even the slightest trace can set off sparks and cause damage to the oven. The bowls, wraps and lids used must be labelled ‘safe for microwave cooking,’" says Saritha Rajiv, senior nutritionist and dietician, who runs the Nutrifill clinics ( >www.nutrifull.in) in Goa.
3 Recommendations
5th May, 2018
Max Stanley Chartrand
DigiCare Behavioral Research
That is correct, the food does not become radioactive, it just becomes dead, thoroughly and utterly dead, something the body can handle for only so long before deficiencies and acidosis become threats to one's overall health. The changes are so subtle over time that in the passage of time we see vast increases of metabolic degradation into pancreatitis, acidosis, diabetes mellitus, neuropathies of all kinds, and immunological compromise. Hence, populations that microwave are far chronically sicker than populations that do not. The matter of radioactivity has never been an issue with me or my colleagues, but changes at the nucleus of the food and its genetic structure has been first and foremost our concern, with lots of observational experience to back it up.
7 Recommendations
5th May, 2018
Max Stanley Chartrand
DigiCare Behavioral Research
The macro product of a microwaved, genetically modified, synthetically fortified, degerminated, over-processed diet is shortened lifespan, dramatically incidence of chronic conditions, and the highest per capita costs of healthcare in world history.
7 Recommendations
5th May, 2018
Michael K. Mooney
Age Reversal Now
Max, you're absolutely right. Is this why Russia banned microwave ovens some years back?
3 Recommendations
5th May, 2018
Max Stanley Chartrand
DigiCare Behavioral Research
Yes, the Russians werent the only ones to ban microwave cooking, just longest standing. Perhaps 30 or more nations' scientists cautioned everyone about what the research was showing in terms of increased cancer, CVD, and diabetes and that served well to dissuade entire populations from embracing microwaving. Over the years I've had communication with the scientists in Russia, and I've noted an utter lack of social engineering or politicizing using science--social engineering and politics are promoted front and center through science in the US. They may lack the resources to do much about some of their pressing health threats like nuclear power plant leakage, heavy metal toxicity around their mining towns--but they strive hard to do something about it, which is tons more than we are doing in the US over relatively little known threats.
In the US, we tend to put our science and funding squarely around politically popular causes, leaving things like heavy metal toxicity, mercury threat in the new light bulbs, vaccine toxins, and the health dangers to the larger population from microwaving to the side. It would be a panacea if all of us put science to work where it can do the most good and not expend so much effort on things over which we can do little. Protecting and teaching and warning a population of avoidable health threats is a primary obligation of science in every age.
5 Recommendations
7th Jul, 2018
Max Stanley Chartrand
DigiCare Behavioral Research
We would like to note that several prominent cancer clinics and oncology programs are now advocating (finally!) for cancer patients to stop microwaving their food, even for warming. We have said for years--based on working with so many cancer patients--that an oncology program that does not require one to stop microwaving their food is not a good program. There are, of course, other offenders that are routinely ignored, such as the many poisons that are infused into the processed food supply, that need caution by those struggling in the battle against cancer. Of course, it is hard to cut out all food additives and environmental toxins, but it certainly reflects wisdom in striving to do so. Over these things every oncology patient has control.
6 Recommendations
8th Aug, 2018
Jan Voskuil
Aeonian Biotech, UK
Given the presence of weak makers in plastics (to keep them flexible), it seems obvious that they will leach into the food during the heating process in the microwave. It is hard to see how else microwaving can alter the food to such extent that it becomes carcinogenic. Food additives are another obvious culprit, when certain types are exclusively used for microwavable food packages. Anyone has an expertise on such additives? In the meanwhile, use the microwave to a minimum and NEVER heat anything up in its plastic package, put it in a bowl or on a plate first!
4 Recommendations
8th Aug, 2018
Max Stanley Chartrand
DigiCare Behavioral Research
The "microwave effect" as some researchers call it, Jan, is on the nucleus of the cell where it violently heats it with incredible energy. We see a remarkable difference when patients in our clinic stop microwaving. Those who microwave have acid reflux, digestive disorders, metabolic problems. When they stop those problems resolve. The difference is stunning, so for the last 20 years we've required anyone coming on our program to stop microwaving and we produce results that the standard clinics can never produce. When a patient continues to microwave they just don't get well.
5 Recommendations
8th Aug, 2018
Kifilideen Lekan Osanyinpeju
University of Agriculture, Abeokuta
Dear respected Max Stanley Chartrand,
Microwave is a non-ionizing radiation of low frequency and long wavelength which when expose to food item does not convert the food to radioactive substance or leave or produce harmful residue upon heating the food substance. This indicates that they are safe for cooking or heating.
Microwave oven must be used according to manufacturer's instruction manual or guide for the food to be safe and convenient for heating and cooking for variety of foods. The level of power rating to set the oven, the kind of food to be place in the oven, exposure time and other safety precaution should be check in the manual and comply with.
Working principle: When microwave are exposed to food item they vibrate the water molecules present in the food item and quickly build up thermal or heat energy. This elevate the temperature and make the food to cook faster than conventional method of cooking. This occurs as result of the vigorous vibration of the water molecules.
There is potential risk using microwave in heating or cooking piece of food with thicker outer surface. Microwave energy does not penetrate well in thicker pieces of food, and may produce uneven cooking. This can lead to a health risk if parts of the food are not heated sufficiently to kill potentially dangerous micro-organisms or pathogenic organism. Because of the potential for uneven of cooking, food heated in a microwave oven should rest for several minutes in the microwave after cooking is completed to allow the heat to distribute throughout the food item.
Microwave oven emits radiation which are non-ionizing radiation. The type of radiation that microwaves emit is harmless as long as the microwave oven is operated according to its design.
Health safety of the operator: the microwave oven must be well closed or sealed to prevent leakage of the microwave. Microwave energy can be absorbed by the human body and produce heat in exposed tissues. Organs with a poor blood supply and temperature control, such as the eye, or temperature-sensitive tissue like the testes, have a higher risk of heat damage. Although the thermal damage would only occur from long exposures to very high power levels of the microwave.
Best regards.
Kifilideen.
5 Recommendations
8th Aug, 2018
Borden Mushonga
University of Namibia
No it is not
3 Recommendations
8th Aug, 2018
Max Stanley Chartrand
DigiCare Behavioral Research
KIfilideen, those who microwave their food, in our long and frequent observations, suffer more diabetes, CVD, and cancer than those who avoid microwaving. Every independent research project (all banned by 1990) showed what we observe even today. no healthy population microwaves their food without increasing chronic disease. Man's understanding of why this is notwithstanding, the outcomes are there for all to see.
6 Recommendations
8th Aug, 2018
Ali Mohammed Yassen Al Hashemi
University of Misan
In fact, there is no danger in the mechanism of heating this device for food and has nothing to do with carcinogens. One has to rely entirely on the intake of ready-made industrial foods, which are heated in the microwave because they contain little nutritional value. It is okay to take them sometimes, because the total dependence on ready-made foods increases body weight, belly fat increases, and the risk of heart disease increases, but this varies from person to person.
5 Recommendations
8th Aug, 2018
Max Stanley Chartrand
DigiCare Behavioral Research
We also find that those who use microwaving on a once in a while basis, after not having used it for some time, experience a noticeable increase of acid reflux or digestive sensitivity each time they do it. If one's aim is to recover from cancer, I suggest they not microwave their food, at all. Anecdotal and case history evidence shows us again and again that it DOES make a profound difference in a person's health state, even the science is not there to conclusively explain why.
8 Recommendations
10th Oct, 2018
Gregory Zurbay
R&D Boo-Boo-Tool
In general - Nutrition wise - is there a differential of nutrient components between the 7 ( raw, cooked with combustion heat over flame, cooked with hot coals or hot rocks, cooked with electrical heat direct radiant, cooked by convection heat, cooked by microwave? ) Liberation of nutritional molecules? Opportunistic combinations of molecules leading to substances with negative effects?
Are Microwavers inherently ignoring healthy eating? Are those using charcoal to cook introducing compounds of negative effect - are microwavers introducing compounds due to the more rapid heating? How do all the mentioned methods affect our micro biome, - are beneficial microbes being eliminated, - or changed enough to result in a disabled microbe incapable of providing benefit previously realized? How are pesticides, fungicides, chemicals such as ammonia affecting food components - and the level of processing ( simply handling & introducing pathogenic microbes in items then intended for a quick microwave "cooking". ) Mass production of food items for factory - quick food production ( large volumes depending on limited nutritional differences. )
All methods likely have pluses and minuses, - parsing the contributing factors is more difficult as the food supply changes.
I respect the assessment of poorer health of those using microwaves. Observation should be the starting point for asking the question. Obviously something is changing in the food environment. One must also acknowledge an effect of epigenetic inheritance. Is there a generational effect now showing up? Do microwavers ONLY eat microwaved food?
Seems to be an effect - since going cold turkey affects outcome. It would get my vote. But that's just me.
3 Recommendations
11th Nov, 2018
Max Stanley Chartrand
DigiCare Behavioral Research
The main thing, Gregory, which cannot or at least is not being measured in every study that I've seen comparing microwaved cooking and conventionally cooked foods are the vastly complex nutritional co-factors, a virtual universe of amino acid chains, enzymes, the life-force components of food itself. Instead, we are looking the two states of food through the very barabaric and over-simplified lens of easy-to-identify basic nutritional components. We don't function well on ascorbic acid but we blossom under vitamin C as it occurs in nature, for instance. Yet, when we measure what we loosely call "nutrition" we only look for the very basic and sterile and simple biochemical components of ascorbic acid. With ascorbic acid, we get kidney stones, cataract plaquing, artherosclerosis, bursitis, etc (all the same process in different parts of the body)....but when we bite into a live orange with a mere 60 mg of vitamin C as it occurs in nature, we experience the powerful, healing effects of vitamin C that does not exist in its more acid-prone chemical cousin.
We know nothing live comes out of a microwave except those dastardly single cell beasts known as samonella and e coli. Our body recognizes and warms up to and welcomes live foods, and has a host of digestive disorders trying to digest the poor imitation product of over processing, stetrilization, and microwaving.
So, the question arises: how complete and objective are the studies that show nearly equal nutritional loss (or retention) between cooking methods? Not very much so, at all. We observe that our cancer patients heal and go into remission when their crowning touch in change of lifestyle and diet includes no microwaving of food. Those who continue to microwave...well, they invariably without exception are doomed to the short shrift of vastly poorer outcomes. Those who stop microwaving overcome diabetes mellitus type 2, save themselves from kidney disease, overcome arthritis more, and overall, live longer and healthier with fewer medications and medical interventions than those who continue the conventional route of microwaving processed foods.
8 Recommendations
11th Nov, 2018
Alaa Mohammed Raheem
University of Baghdad
عمل رائع شكرا على هذه المعلومات القيمة
3 Recommendations
11th Nov, 2018
Max Stanley Chartrand
DigiCare Behavioral Research
Alaa, thank you for the comment. But I can't read it (smile). Can you translate into English?
2 Recommendations
11th Nov, 2018
YOGESH CHANDRA TRIPATHI
Forest Research Institute Dehradun
Repeatedly microwaving plastic containers can cause some chemicals to leak into food. Microwaving eatables in glass or ceramic containers is suggested.
3 Recommendations
1st Jan, 2019
Aslam Mohammad
Aligarh Muslim University
عمل رائع شكرا على هذه المعلومات القيمةmeans Great work thanks for this valuable information
2 Recommendations
1st Jan, 2019
Max Stanley Chartrand
DigiCare Behavioral Research
Thank you, Aslam. So much is assumed by modern society as safe and healthy when the empirical evidence says otherwise. Defining health is a challenge in a world that only believes within our limited understanding. Whether the lowly orange with 67 mg of vitamin C as it occurs in nature or the gram size ascorbic acid offers the highest level of immunological health and homeostasis--one synthetic and the other organic--is the difference between good microwaved and food left fully and organically in tact. Thank you for your kind comments.
3 Recommendations
1st Jan, 2019
Hazim Al Dilaimy
Al-Maarif University
Microwave cooking could result in negative consequences on health due to the repeated use of plastic containers.
4 Recommendations
1st Jan, 2019
Hassan Abdulsalam
University of Maiduguri
The interaction is educative, thank you all for the interaction
1 Recommendation
1st Jan, 2019
Hassan Abdulsalam
University of Maiduguri
The interaction is educative, thank you all for the sharing
1 Recommendation
1st Jan, 2019
Max Stanley Chartrand
DigiCare Behavioral Research
Yes, plastics in the microwave pose a threat. The largest threat appears to be its effects on the nucleus of the food itself, which is violently shattered so as to disrupt amino acid chains, enzymes, and co-factors, taking longer for the body's metabolism to break down and utilize the food, as well as disruption in micro-nutrition.
Food for thought:
6 Recommendations
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