Volume 4 Issue 5

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Page 35 of 55

Page 36 | Abby's Magazine - By now, you probably know that what you eat has a profound impact on your health. The mantra, "You are what you eat" is really true. But you need to consider not only WHAT you buy, but also how you cook it. Ea ng most of your food raw is ideal. But most of us are not going to be able to accomplish a completely raw diet, and we'll end up cooking some percentage of our food. Smart food prepara on starts with high quality foods and food prepara on and that means saying sayonara to your microwave oven. Need to sterilize a dishcloth? Use your microwave. But zapping your casserole is a BAD idea if you are interested in preparing healthy food. Why the no nukes policy? When it comes to microwave ovens, the price for convenience is to compromise your health. In this ar cle, we will review what we know about the effects of microwaves on your food and on your body. Sad State of Our Soils Over the past century, the quality of fresh food has declined due to soil deple on, unsustainable farming prac ces, overproduc on of crops, and the use of pes cides and herbicides. You can no longer assume you're ge ng all of the vitamins, minerals, enzymes, and phytonutrients you need by ea ng a mul tude of fresh produce – even if you're ea ng organically. Not surprisingly, a calorie today will provide you less nutri on than a calorie from 100, or even 50 years ago. Three recent studies of historical food composi on have shown 5 to 40 percent declines in some of the minerals in fresh produce, and another study found a similar decline in our protein sources. So now, more than ever, you must be careful to maximize the "bang for your buck" when it comes to the foods you eat. Research shows that your microwave oven will NOT help you in these efforts – and in fact will threaten your health by violently ripping the molecules in your food apart, rendering some nutrients inert, at best, and carcinogenic at its worst. Convenience Comes at Significant Toxic Threat to You and Your Family Microwaves heat food by causing water molecules in it to resonate at very high frequencies and eventually turn to steam, which heats your food. While this can rapidly heat your food, what most people fail to realize is that it also causes a change in your food's chemical structure. There are numerous issues that have emerged since microwave ovens were first introduced to consumers more than 40 years ago, besides deple ng your food's nutri onal value, which will be addressed a bit later. The first thing you probably no ced when you began microwaving food was how uneven the hea ng is. "Hot spots" in microwaved food can be hot enough to cause burns—or build up to a "steam explosion." This has resulted in admoni ons to new mothers about NOT using the microwave to heat up baby bo les, since babies have been burned by super-heated formula that went undetected. WHY DID THE RUSSIANS BAN AN APPLIANCE Found in 90% of American Homes?

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