Microwaves can be hella convenient. We heat up our leftovers in them, heat up coffee or tea water, bake potatoes, or simply use them to blow up our marshmallow peeps at Easter time (…just me?).

So what’s all this foofaraw about microwaves being unsafe?

I grew up using a microwave but haven’t used one in over 3 years now, and I can tell you I haven’t missed it. From a practical perspective, it doesn’t take much longer to heat something up in a pan or stick it in the toaster oven, and honestly– it tastes better, has a better texture, and heats up more uniformly.

But if you really want a sound argument to steer clear, below are some choice research picked out for you to peruse and make your own decision:

Consider the following when choosing whether or not to use a microwave…

  1. It’s been proven that plastic releases endocrine disrupters when heated, possibly causing infertility, birth defects, and cancer(2).
  2. It may be especially dangerous to cook fatty foods at high temperatures in plastic. Chemicals from the plastic easily migrate to oily, receptive foods.
  3. Some believe that microwaves lead to nutritional deficiency, a widespread condition in the Western world. The molecular friction that microwaves employ to heat food kills vitamins and phytonutrients. One study showed that cooking vegetables in the microwave destroys up to 97% of their nutrients(3).
  4. Eastern theory says that microwaving disrupts the natural harmony of water molecules in food, leading to a disordered molecular pattern and disturbed internal balance.
  5. If you do choose to use a microwave, consider heating food in glass or ceramic dishes with lids – and always make sure they are labeled “microwave safe.”

Microwaving may destroy nutritional content of food while maintaining calories, leading to rampant deficiencies in many macro and micronutrients. Some believe that microwaves increase the risk of liver problems, depression, kidney failure, cancer, and heart disease. The double sword of toxic chemical release and nutrient deficiency caused by microwaves is unnerving. Weigh out your own personal pros and cons wisely.

Some quick alternatives to microwaving include putting your food in a pie or baking pan in the oven, heating food stovetop in a pan with a little olive oil and/or water to prevent sticking, and putting food on a baking tray in the toaster oven or grill. The temperature isn’t important – you are heating until the food is warmed throughout. Remember, eating nutritious food cooked in the microwave is better than not eating nutritious food at all!

I will leave you with one last thought. A study was conducted with two plants with identical environments, the variable being that one was watered with regular water and one was watered with microwaved water. The plant with the regular water lived, while the one watered with microwaved water died. Now which would you want to put in your body?

Thoughts? Questions? Leave them below!


Adapted from “Microwaves” by the Institute for Integrative Nutrition

(1) The Hidden Hazards of Microwave Cooking www.health-science.com
(2) Does Plastic in Microwave Pose Health Problems? http://geti.in/1fZoqkl
(3) Microwave Ovens Destroy the Nutritional Value of Your Food www.naturalnews.com