I recently wrote a paper for a class arguing microwave use vs. non-microwave use. I do not use a microwave for many reasons. Some of them are listed in my paper:
Microwaves are fast and convenient. They offer an easy way to enjoy healthy, satisfying meals while saving people precious time and money. These ideas not only give the American public a false sense of security, they are false. Microwaves not only take up counter space, they are also unsafe and unhealthy. Microwaves have been linked to causing certain illnesses, such as cancer, and are known for causing headaches, nosebleeds, irritability, and a dozen other symptoms when used regularly. Not using a microwave not only saves people money, it also saves their health because of the increase of essential vitamins and nutrients their body will consume.
From the beginning the microwave has been under scrutiny regarding the safety and effectiveness of the device. As early as the late 1940's, the microwave has been tested for effects on food and humans with less than positive results. Arguments surrounding the microwave generally encompass one of two extremes: those for the use of microwaves, and those against it. For example, the FDA actively endorses the use of the microwave, whereas Russia has outlawed its use because of the adverse biological effects (Koop, 2001).
To understand better the arguments surrounding the microwave, it is important to know how the microwave works.
(How it Works, 2007)
The change in food happens during the seventh and eighth steps of microwaving. During this process the chemical and physical make up of food changes due to the bonding agents of the chemical dipole. This chemical interacts specifically with water, fat, and sugar; basically what food is made of. When this chemical change happens, it creates negative effects on both the human and the food. What exactly are the effects of microwaving? How damaging are they?
The negative effects of a microwave are almost endless. They range from physical side effects such as headaches, to physiological including essential nutrient loss. Starting with the most drastic consequences of using a microwave is the nutrient loss and chemical change in the food. When microwaved, food loses up to 97% of its nutrients (Koop, 2001). Nutritionally, a person would be better off saving the minute of standing in front of a microwave waiting for his or her broccoli to heat and instead eating a Snicker’s bar.
When cooking meat in the microwave another effect happens in addition to losing the nutritional value. A chemical, called nitrosodiethanolamine is created because of the bonding effects of radioactivity. This chemical is “a well-known cancer-causing agent” (Koop, 2001, p.1). Meats will also lose up to 40% of their protein when microwaved (Koop, 2001). This chart further illustrates the depletion of essential nutrients, vitamins, and proteins from food after exposure to an active microwave.
(Koop, 2001)
As if the lack of nutritional value was not enough to not use a microwave, it has been found food also loses nearly all of its vitamins and minerals. The vitamins completely depleted include vitamin B-complex and vitamins C and E (Koop, 2001). These three vitamins are essential to the body. Specifically, vitamin C is essential to warding off illnesses such as the common cold and cardiovascular disease (Beierbeck, 2007). Vitamin C, also called ascorbate, is involved in collagen synthesis. This process is involved in creating strong blood vessels. Without strong blood vessels, the body must work harder and will try to compensate for the weakness. “The structural integrity of the arteries depends on the collagen fibers wrapped around them. Impaired collagen synthesis therefore leads to damaged blood vessels and to potentially fatal hemorrhages. The body deals with this threat by depositing lipoproteins at the sites of lesions in the blood vessel walls” (Beierbeck, 2007, pg. 1). With the depletion of these essential vitamins (especially vitamin C), there is no need to microwave and eat that broccoli, just drink a glass of orange juice. It will be more beneficial to the body.
It is common knowledge that the food people eat directly affects their bodies. So what happens to our body after eating microwaved food? When food is microwaved, the food’s physical and chemical make-up is changed. This makes the food harder to digest (Koop, 2001). This is turn leads to digestive problems such as upset stomach, diarrhea, constipation, and bloating. Because of the chemical make-up change in microwaved foods, “malfunctions occur in the lymphatic system, causing a degeneration of the body's ability to protect itself against certain forms of neoplastics (cancerous growths)” (Koop, 2001, pg. 1).
Other effects of consuming and immersing onesself around microwaves include “nosebleeds, sleep disruption, chronic exhaustion, immune system disturbance, heart rhythm changes, erratic blood pressure, nausea and digestion disturbances, epilepsy, headaches, depression, poor concentration, memory and learning problems, mood and behavioral changes, hyperactivity, skin complaints, and cancer” (Scott, 2010, pg. 2). These symptoms can either be immediate or not become prevalent until years later. Not only could the effects previously stated potentially take place, but it was also found that those who were exposed to microwave use over time showed an “increased incidence of stomach and intestinal cancers: a statistically higher percentage of cancerous growths result in these organs, plus a generalized breakdown of the peripheral cellular tissues and a gradual degeneration of digestive and excretory functions” (Koop, 2001, pg. 2)
When discussing the radiation of the microwave, Scott (2010) says, “It is wrong to assume that the radiation produced by micro-wave ovens is all kept within the confines of the oven's metal shell. Holding an Electrosmog Detector several feet away from a microwave oven will reveal that microwaves are in fact spread into the vicinity of the oven during use, and typically extend for several feet. It is therefore wise to stand well clear while these cookers are in operation.” Electrosmog is the electromagnetic radiation submitted by microwaves and other appliances such as wireless phones, baby monitors, and wireless Internet (Detect & Protect, 2011). This radiation exposure will, after time, create negative physical effects on the human body, as stated above.
What does the FDA have to say about all of this? After all, they approve what microwaves can be sold to the public and issue the safety regulations. Here is their side of the story. On the FDA’s website they issued a statement that read, “Microwave energy will not leak from a microwave in good condition. A damaged microwave oven may present a risk of microwave energy leaks” (Microwave Ovens, para. 5). They continue by stating that it is safe and recommended to check with the manufacturer if there is any concern that the microwave will not function properly or if the door shows any sign of wear, such as dents, not closing properly, etc. The FDA also recommends “Never operate a microwave oven if you have reason to believe it will continue to operate with the door open” (Microwave Safety, para. 4).
Despite the microwave possessing a bad reputation for depleting nutrients and causing physical ailments to humans, the microwave is still used by million of people. Why is this? One can only assume it is that the microwave has some very nice conveniences. First, the microwave saves time. Not everyone has the time to stand over a hot oven or stove top and prepare a meal for thirty minutes, heating up the apartment or house. It is much easier to throw some leftovers or even microwaveable dinners into the microwave and have the device do the work for a person. Many companies make fast microwaveable meals such as Hot Pockets, Hungry Man Dinners, and Steam Fresh vegetables.
Second, the microwave is very easy to clean. All one needs to have is a damp cloth and some soap or cleaning spray. Cleaning a microwave only takes but a few minutes, whereas cleaning an oven or stove top can take much longer and require more cleaning supplies and hard work. Because of this convenience, microwaves are also easier to keep clean.
Third, a microwave does not need anyone to watch after it. If you are cooking food on a stove or in an oven, it is imperative to keep watch of the time and the food so that it doesn’t burn. When using a microwave, the timing is done for you. All one much do is set the microwave to the correct time and it will turn off when the time runs out. In addition, microwaves are available almost anywhere, whereas stoves and ovens are not. Microwaves can be found at the coffee shop, the office, and the school cafeteria, even the gas station. They are almost always available to the public, making the microwave a very convenient option for the on-the-go person. In Paul Reush’s article “Microwave Advantages and Disadvantages,” he says “a microwave has a lot more advantages than disadvantages. Just the savings in time is one of the greatest advantage. You don't have to defrost your food before cooking as in most cases. Your microwave can defrost your food in seconds and then cook it in minutes” (Reush, 2011, pg. 1).
It is important to follow safety guidelines when using a microwave to decrease the potential harm to the body. One of the common mistakes is plastic exposure, or the process of plastic melting into food. This is common when a person covers an object being microwaved with plastic wrap. The plastic wrap is weak and melts quickly, increasing the risk of plastic exposure. The Harvard Medical School set out some useful guidelines to help prevent plastic exposure in your food. They recommend only using containers marked “microwave safe.” “Most takeout containers, water bottles, and plastic tubs or jars made to hold margarine, yogurt, whipped topping, and foods such as cream cheese, mayonnaise, and mustard are not microwave-safe” (Harvard, 2006, pg. 1). They also recommend leaving the lid slightly ajar on the container to let air flow in and out, preventing an explosion.
With all the convenience of using a microwave, they can still be expensive. The cost of a microwave averages at $475 (Amazon, 2011). Calculate the medicine, doctor’s visits, and days taken off work due to getting sick from every-day microwave use, and it adds up fast. All of this does not include the risk of plastic exposure, water explosions (due to water molecules becoming over heated), and potential burns from touching over heated dishes. If severe enough, these potential risks could also include additional medications and doctor’s visits.
Lack of nutrients and vitamins contribute to many common illnesses through inhibiting the body’s ability to fight bacteria, viruses, and cancer-causing cells. Vitamin E is used as an anti-oxidant, ridding the body of harmful toxins. Vitamin B-complex is used for all major functions in the body, including the digestive system. Vitamin C deficiencies are linked to cardiovascular diseases, cancer, and the common cold (Beierbeck, 2007).
Are microwaves really worth the convenience? They potentially cause cancer, symptoms such as insomnia, epilepsy, nosebleeds, and headaches. Microwaved foods provide almost no nutritional value, making it healthier and more beneficial to eat a Snicker’s bar. They cost more money in the long run because of increased medical expenses. Clearly, not using a microwave not only saves you money, it also saves your health because of the increase of essential vitamins and nutrients your body will consume. So which will you chose: convenience or better health? Try not using the microwave for a month. See if there is any difference in your mood or well-being. The results may surprise you.
References
Koop, W. (2001). The Effects of Microwave Appliances on Food and Humans. Gerson
Healing Newsletter, 16(2), p.8.
Scott, J. (2010). Microwave Technology: A Twenty-First Century Trojan
horse. Latitudes Online, 10(4), p. 5.
U.S. Department of Health and Human Services. (2011). U.S. Food and Drug
Administration. Retrieved from http://www.fda.gov/
Harvard Medical School. (2006). Microwaving Food in Plastic: Dangerous or
Not?. Retrieved from http://www.health.harvard.edu/fhg/updates/update0706a.shtml
How it Works. (2007). Restaurant Business, 106(1), 74.
Beierbeck, H. (2007). Health Comments. Health Comments. Retrieved from
http://healthcomments.info/2007/10/01/can-vitamin-c-prevent-cardiovascular-disease.aspx
Reusch, P. (2011). Microwave Ovens-Advantages and Disadvantages. Ezine
Articles. Retrieved from http://ezinearticles.com/?Microwave-Ovens---Advantages-and-Disadvantages&id=1664510
Detect and Protect. (2011). What is Electrosmog?. Retrieved from
Amazon. (2011). Amazon. Retrieved from
http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=microwaves&x=0&y=0
