Do the benefits of cooking food by microwaves outweigh the potential disadvantages?
Good quality fruit, vegetables and whole grains contain all of the vitamins and minerals essential for health. It is not only important to obtain good quality food, but to cook it in a way that preserves its nutritional qualities without causing harm. Soviet Russia banned the use of microwave ovens for heating food in 1976 as they decided that the dangers outweighed the benefit of speed. The evidence is quite sparse with regard to the changes in food that result from cooking using microwaves, but none of it is good news. Vitamins and amino acids are changed, baby milk may be made toxic, and bacteria and microbes seem to survive this way of heating food [1,2,3,6]. Some types of packaging and ways of ‘crisping’ the food, results in poisons contaminating the food that may then be eaten [4]. There have been changes in the blood of people after they have eaten microwaved food [5]. Microwave ovens give off EMFs at powerfreqency and microwave frequency. There is more microwave radiation in a
