Microwave oven is the most popular cooking method. It is almost necessary at home, office and convenience store. It is convenient, fast and clean. However, from the perspective of health, there are still many arguments about microwave ovens.
In an article published by lancet, the authoritative British Medical Journal, it was pointed out that microwave affects the structure of proteins and converts L-proline into r-proline in foods. The latter has been proved to be a toxin to the nervous system, liver and kidney. The report also pointed out that microwave ovens change the molecular structure of food, resulting in “structural, functional and immune changes” in the body after eating.
In addition, another Swedish study used a control method to heat some vegetables without fat and cholesterol in a microwave oven. It was found that after eating, the high-density lipoprotein (HDL, commonly known as “good cholesterol”) in the blood of the test subjects decreased, and the low-density lipoprotein (LDL) and ultra-low-density lipoprotein (VLDL, commonly known as “bad cholesterol”) increased. However, the food cooked by traditional methods in the control group did not have this phenomenon. How do you explain it? Will eating food without fat and cholesterol also produce such reactions? The explanation of the researchers is that these changes in lipid proteins reflect the challenge of the body’s immune function, which makes subtle changes in the body’s blood.
Microwave oven manufacturers certainly strongly oppose these findings. If you have a microwave oven in your home or office, you can do an experiment. (1) tap water; (2) Clean water cooled after heating in microwave oven; (3) The traditional method is to irrigate the plants with boiled and cooled water. As a result, you will find that the water heated by the microwave oven makes it difficult for the plants to grow. Of course, water is still water and H2O, but its properties have changed due to microwave heating, and water has become lifeless.
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