About The Scary Truth Of Using Microwave Dinners
If you are the type of person that would pay more for a bullet train than an ordinary train, or prepare an exact change before leaving the house than to be in long queue on toll exits then you must be in a hurry and wanted to do things fast as much as you can help it.
Fast-paced life is something that we are used to have and almost all people can adapt to it however not all gives advantages. Take the microwave ovens for an example. Almost everyone has microwaves at home even at the office where you work including the restaurants use them as well.
Microwaves are electromagnetic energy that travels at the speed of light. The magnetron in the microwave oven produces wave energy. This wave energy converts polarity of molecules from positive to negative. This polarity changes millions of times every second in the microwave oven.
These microwaves bombard the food molecules and make the polarized molecules to radiate at the same frequency millions of times every second. This friction heats up the food and also causes 'structural isomerism', that is, structural damage of the food molecules.
A lot of people would want to save money so instead of buying food at work they just bring food from home, the only problem is they have to reheat them so that they can eat it right and the only thing that can do that is a microwave, which, sad to say post a great danger to your health.
Microwaves significantly decrease the nutritional value of the foods up to 60 to 90% of the normal level. There is reduction in vitamin B 12 that is necessary for red blood cell formation and building up nervous system. The flavonoid content of the food decreases by 97% when cooked in microwave oven. Flavonoids contain anti cancer, anti-inflammatory and anti-microbial properties. There is significant decrease in vitamin C, vitamin E, essential mineral and lipotropic factors in food. Glucosides, nitrilosides, alkaloids present in the vegetables are damaged significantly.
Whatever nutrients that your food may have are being decreased by the use of microwave ovens. I for one use them frequently because it saves me time to cook in the range and I still have to prepare lots of kitchen utensils to do so but the moment I started reading about its disadvantages I was so guilty for using them for almost all of our foods.
We should always bear in mind that healthy foods are best served fresh. Frying is one of the most dangerous form of cooking and you might want to consider not doing it as well if you wanted to live longer and enjoy your life. - 17268
Fast-paced life is something that we are used to have and almost all people can adapt to it however not all gives advantages. Take the microwave ovens for an example. Almost everyone has microwaves at home even at the office where you work including the restaurants use them as well.
Microwaves are electromagnetic energy that travels at the speed of light. The magnetron in the microwave oven produces wave energy. This wave energy converts polarity of molecules from positive to negative. This polarity changes millions of times every second in the microwave oven.
These microwaves bombard the food molecules and make the polarized molecules to radiate at the same frequency millions of times every second. This friction heats up the food and also causes 'structural isomerism', that is, structural damage of the food molecules.
A lot of people would want to save money so instead of buying food at work they just bring food from home, the only problem is they have to reheat them so that they can eat it right and the only thing that can do that is a microwave, which, sad to say post a great danger to your health.
Microwaves significantly decrease the nutritional value of the foods up to 60 to 90% of the normal level. There is reduction in vitamin B 12 that is necessary for red blood cell formation and building up nervous system. The flavonoid content of the food decreases by 97% when cooked in microwave oven. Flavonoids contain anti cancer, anti-inflammatory and anti-microbial properties. There is significant decrease in vitamin C, vitamin E, essential mineral and lipotropic factors in food. Glucosides, nitrilosides, alkaloids present in the vegetables are damaged significantly.
Whatever nutrients that your food may have are being decreased by the use of microwave ovens. I for one use them frequently because it saves me time to cook in the range and I still have to prepare lots of kitchen utensils to do so but the moment I started reading about its disadvantages I was so guilty for using them for almost all of our foods.
We should always bear in mind that healthy foods are best served fresh. Frying is one of the most dangerous form of cooking and you might want to consider not doing it as well if you wanted to live longer and enjoy your life. - 17268
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posted by X - Men at
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