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Microwave Ovens Destroy the Nutritional Value of Your Food

The rise of widespread nutritional deficiencies in the western world correlates almost perfectly with the introduction of the microwave oven. This is no coincidence. Microwave ovens heat food through a process of creating molecular friction, but this same molecular friction quickly destroys the delicate molecules of vitamins and phytonutrients (plant medicines) naturally found in foods. One study showed that microwaving vegetables destroys up to 97% of the nutritional content (vitamins and other plant-based nutrients that prevent disease, boost immune function and enhance health).

In other words, eating raw broccoli provides you with natural anti-cancer medicine that's extremely effective at halting the growth of cancer tumors. But microwaving that broccoli destroys the anti-cancer nutrients, rendering the food "dead" and nutritionally depleted. There's even some evidence to suggest that microwaving destroys the natural harmony in water molecules, creating an energetic pattern of chaos in the water found in all foods. In fact, the common term of "nuking" your food is coincidentally appropriate: Using a microwave is a bit like dropping a nuclear bomb on your food, then eating the fallout. (You don't actually get radiation from eating microwaved foods, however. But you don't get much nutrition, either.)

Why microwave users are so unhealthy

Consumers are dying today in part because they continue to eat dead foods that are killed in the microwave. They take a perfectly healthy piece of raw food, loaded with vitamins and natural medicines, then nuke it in the microwave and destroy most of its nutrition. Humans are the only animals on the planet who destroy the nutritional value of their food before eating it. All other animals consume food in its natural, unprocessed state, but humans actually go out of their way to render food nutritionally worthless before eating it. No wonder humans are the least healthy mammals on the planet.

The invention of the microwave and its mass adoption by the population coincides with the onset of obesity in developed nations around the world. Not only did the microwave make it convenient to eat more obesity-promoting foods, it also destroyed much of the nutritional content of those foods, leaving consumers in an ongoing state of malnourished overfeeding. In other words, people eat too many calories but not enough real nutrition. The result is, of course, what we see today: Epidemic rates of diabetes, cancer, heart disease, depression, kidney failure, liver disorders and much more. These diseases are all caused by a combination of malnutrition and exposure to toxic chemicals (plus other factors such as emotional trauma, lack of exercise, etc.). Microwaves make malnutrition virtually automatic, and being exposed to toxic chemicals is easy to accomplish by simply eating processed foods (which are universally manufactured with the addition of toxic chemicals that act as preservatives, colorings, flavor enhancers and so on).

Microwaving is, technically, a form of food irradiation. I find it interesting that people who say that would never eat "irradiated" food have no hesitation about microwaving their food. It's the same thing (just a different wavelength of radiation). In fact, microwaves were originally called "radar ranges." Sounds strange today, doesn't it? But when microwaves were first introduced in the 1970's, they were proudly advertised as radar ranges. You blast your food with high-intensity radar and it gets hot. This was seen as some sort of space-age miracle in the 1970's. Perhaps someday an inventor will create a food heating device that does not radically alter the nutritional value of the foods in the process, but I'm not holding my breath on this one. Probably the best way to heat foods right now is to simply use a countertop toaster oven, and keep the heat as low as possible.

The microwave does work as advertised, by the way. It makes your food hot. But the mechanism by which heat is produced causes internal damage to the delicate molecular structures of vitamins and phytonutrients. Minerals are largely unaffected, however, so you'll still get the same magnesium, calcium and zinc in microwaved foods as you would in non-microwaved foods, but the all-important B vitamins, anthocyanins, flavonoids and other nutritional elements are easily destroyed by microwave ovens.

The microwave is the appliance of the living dead. People who use the microwave on a regular basis are walking down a path towards degenerative disease and a lifelong battle with obesity. The more you use the microwave, the worse your nutritional state gets, and the more likely you are to be diagnosed with various diseases and put on pharmaceuticals which, of course, will create other health problems that lead to a grand spiraling nosedive of health.

Do yourself a favor: Toss your microwave, or donate it to some charity. It's much easier to avoid using the microwave if you don't have one around. It will clear up counter space, save you electricity and greatly enhance your dietary habits. When you need to heat something, heat it in a toaster oven or a stovetop pan (avoid Teflon and non-stick surfaces, of course). Better yet, strive to eat more of a raw, unprocessed diet. That where you'll get the best nutrition anyway. Buy yourself a Vita-Mix and blend up some smoothies. It's faster than microwaving foods are far healthier. (See my book Superfood Smoothiesfor recipes).

I drink a superfood smoothie every morning, and I haven't used a microwave in years. Protecting health is our own responsibility, and it's up to us all to make informed decisions about how we buy, prepare and consume our foods. You have to save yourself. Click here to see my CounterThink cartoon on this topic.

For more information on this topic or related issues you can search the thousands of archived articles on the OCA website using keywords:

post Oct 4 2007, 11:26 PM

I've microwaved food for decades. Almost every morning, I eat microwaved oatmeal. I'm extremely healthy with excellent blood chemistry. A friend told me about the microwave-nutrition issue today, and I decided to check it out. After reading several website from health research groups, hospitals, etc., I am reassured that microwaving doesn't cause any negative impacts (other than cooking) to my food. Articles like this one, which references an un-named "study" are typical of the specious, alarmist health disinformation that permeates the Internet. It's no surprise that the author is selling a product designed to help us "get the best nutrition."

post Oct 5 2007, 11:44 AM

The article left out an important comparison - how do the nutrients in microwaved food compare to those in baked, broiled, boiled and otherwise cooked foods? I agree with your comment on the unnamed study. That one sentence reduced the article's credibility.

Overall, the less we do to food the less we'll damage its nutrient content. Better to eat an apple than drink the juice, for example.


post Oct 5 2007, 01:40 PM

Some further (maybe prior) discussion:

Other than this, a quick search produced little else -- except the ubiquitous Nazi-themed opposition: 'microwave ovens were invented by the Nazis so we should never use them.' Is nobody studying microwaving? Weird!

Oh, and on a closer perusal of the original article, I noticed the author dragged out the obesity mystique (absolutely-everything-we-don't-approve-of causes this obesity-thing-that-ain't-really-happening). So ridiculously tiresome! --diana

post Oct 10 2007, 01:01 AM

We are so polluted in todays world, no one is extremely healthy, whatever your blood work says. That does not measure everything. Plain and simple, microwaves are radiation. Radiation kills anything alive in your food. That's just common sense. You need an internet article to tell you different? You can eat all the microwave food you want, but to try to say that it has no negative effects, is plain nuts. I am much healthier today then in the days of eating poorly and using a microwave.

post Nov 30 2007, 02:20 PM

I would suggest reading the article found at the following link:

The article "Microwave Ovens Destroy The Nutitional Value of Your Food" should be calssified as editorial. It would get an "F" in a journalism 101 class for not citing credible sources and facts.

Please be more responsible in your writing.


post Nov 30 2007, 04:06 PM

I haven't used a microwave in a long time. I've heard both sides of the argument and don't know who's right, but I figure better safe than sorry.

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post Feb 12 2008, 03:26 PM

I read something online and had to test it out, and sure enough it was true. If you take 2 sets of seeds and place one set in a cup of tap water, and the other in a cup of microwaved tap water (I microwaved it for 1 minute at 900 watts, then let it cool), the seeds in the microwaved water will not sprout. That's good enough for me, I agree with the poster above. Why take my chances?

post Feb 15 2008, 08:22 AM

There have been a number of studies done on microwave ovens. I remember one in particular about how microwave cooking decreased the vitamin and mineral content of the foods. The taste and texture of foods is significantly changed by microwaving them. My concern has always been about the molecular structure of food being bounced around with plastics or whatever container used. So that one is also ingesting the container (plastic usually). I cook with gas because the food cooks differently than an electric stove (but it has its drawbacks, too).

As a bread baker, I find it fascinating how making bread in a bread machine tastes and feels different. Same receipe but very different results. Simply by using a machine, the food is different. Kneading by hand puts our life energy into the food, using a machine while quicker seems to change that life energy. Food is different depending on whether you cook with gas, electric, or the old wood stove. Microwaving goes with our fast-paced life of frozen foods. Valerie

an interesting website on the dangers of microwaves (with studies)

post Feb 24 2008, 04:38 PM

I am very concerned about this information. I can't help but feel like we are are not get the full scoop about the damage to our health that microwaves pose. There are just too many special interest groups whose livelihood makes it necessary that they defend microwave technology for cooking. What in microwavable water causes seedlings not to grow or why is more research not conducted in America about the effects of microwaves on food and in particular protein-based foods.

Now, I don't want to believe that microwaves could be affecting nutrition levels in foods, but I must go where the evidence leans. This site seems to give a fair approach to this subject.

Microwaves clearly lowers antioxidant levels within the human body and therefore logically increase cancer levels. I am interested to know what kind of molecules are protein molecules converted to which are effected by microwaves. Not all protein molecules are equal. Some protein molecules can be absolutely deadly to humanity.

post Feb 24 2008, 05:47 PM

QUOTE (David4truth @ Oct 9 2007, 07:01 PM) *
Plain and simple, microwaves are radiation. Radiation kills...

This makes sense. I root for common sense whenever real data is unavailable or tainted with bias. wink.gif

post Feb 26 2008, 12:21 AM

OT, but I'm rooting for Dr. Bronner's soaps (also from the Conscious Choice site):

Now, from the on-topic part of the site, this about breast milk is very interesting:
One interesting study was published in the medical journal Pediatrics in April 1992 and conducted by researchers at Stanford University School of Medicine. It demonstrated that microwaving human breast milk — even at low settings — can break down antibodies that fight disease. This, of course, could compromise infants’ immune systems making them vulnerable to disease. The authors wrote: "Microwaving appears to be contraindicated at high temperatures, and questions regarding its safety exist even at low temperatures."