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TVBS – September 16, 2013
Microwaves are convenient and fast, but be warned—eating too much microwaved food isn’t good for your health. A recent Swiss study found that microwaves cause water molecules in food to rub against each other, which destroys vitamins and antioxidants in the process. In the end, all that’s left are calories and fiber. Experts suggest that microwaved food has zero nutritional value and should be consumed sparingly.
Tear open the packaging, pop it in the microwave, and in just three and a half minutes, a steaming plate of pasta is ready. Are you also a fan of microwaved meals? Be careful—this quick and convenient eating habit might be making you increasingly unhealthy. The Hong Kong Economic Times cites a recent study by Swiss scientists, which found that microwaves cause water molecules in food to rub against each other, completely destroying vitamins and antioxidants. All that remains are calories and fiber.
Dr. Cornell, a cancer specialist, states: "Microwaving essentially destroys all nutritional value in food, turning it into toxic substances. Any food that’s been microwaved becomes highly toxic, with zero nutritional value."
Experts are blunt: microwaved food not only lacks nutritional value but may also be toxic. Studies on the harmful effects of microwaved food are everywhere online. Health expert Gupta warns: "Any time you use the microwave, think about it—it’s radiation. Radiation destroys all the vitamins and minerals in food and alters its natural structure. My advice? If you own a microwave, get it away from your family as soon as possible."
Commercial voiceover: "In ancient times, cooking was very difficult, always fraught with hassles. But now, with the amazing microwave, you can defrost, stew, and bake."
In 1947, the first microwave oven was developed in the U.S. Later, Japan popularized the home microwave, and for a time, it was hailed as a groundbreaking invention. But behind the convenience and speed lies little benefit for human health. Experts recommend that to retain the nutrients in vegetables, eating them raw is better than cooking them. Alternatively, steaming or baking is preferable. Microwaved food? Best to eat it sparingly.
Source: http:/ / tw. news. yahoo. com/ % E7……0% B4% E5% A3% 9E- 135700933. html
Swiss Study: Microwaving Destroys Nutrients
Microwaves are convenient and fast, but be warned—eating too much microwaved food isn’t good for your health. A recent Swiss study found that microwaves cause water molecules in food to rub against each other, which destroys vitamins and antioxidants in the process. In the end, all that’s left are calories and fiber. Experts suggest that microwaved food has zero nutritional value and should be consumed sparingly.
Tear open the packaging, pop it in the microwave, and in just three and a half minutes, a steaming plate of pasta is ready. Are you also a fan of microwaved meals? Be careful—this quick and convenient eating habit might be making you increasingly unhealthy. The Hong Kong Economic Times cites a recent study by Swiss scientists, which found that microwaves cause water molecules in food to rub against each other, completely destroying vitamins and antioxidants. All that remains are calories and fiber.
Dr. Cornell, a cancer specialist, states: "Microwaving essentially destroys all nutritional value in food, turning it into toxic substances. Any food that’s been microwaved becomes highly toxic, with zero nutritional value."
Experts are blunt: microwaved food not only lacks nutritional value but may also be toxic. Studies on the harmful effects of microwaved food are everywhere online. Health expert Gupta warns: "Any time you use the microwave, think about it—it’s radiation. Radiation destroys all the vitamins and minerals in food and alters its natural structure. My advice? If you own a microwave, get it away from your family as soon as possible."
Commercial voiceover: "In ancient times, cooking was very difficult, always fraught with hassles. But now, with the amazing microwave, you can defrost, stew, and bake."
In 1947, the first microwave oven was developed in the U.S. Later, Japan popularized the home microwave, and for a time, it was hailed as a groundbreaking invention. But behind the convenience and speed lies little benefit for human health. Experts recommend that to retain the nutrients in vegetables, eating them raw is better than cooking them. Alternatively, steaming or baking is preferable. Microwaved food? Best to eat it sparingly.
Source: http:/ / tw. news. yahoo. com/ % E7……0% B4% E5% A3% 9E- 135700933. html