Microwave cooking has become very popular around the world because of its speed in cooking and heating. And even though foods do not stay hot as long, they become soggy instead of crisp, and the outcome is often less attractive, because of convenience these reasons are usually overlooked.

Facts to Consider Regarding Microwave Cooking:

  • Microwaving destroys the life-force that gives food its vitality and nourishment.
  • Microwaving alters the food chemistry, which causes structural disintegration of the foods, losing 60-90 percent of the vital nutrients. Microwaving creates cancer-causing agents within foods.
  • Microwave-cooked foods lower the body’s ability to utilize essential vitamins and minerals, causing digestive disorders as well as the degeneration of the body’s ability to protect itself against disease. 1

Microwaving Your Foods Has Been Found To:

  • cause brain damage
  • disrupt male and female hormone production
  • cause stomach and intestinal and colon growths
  • cause cancerous cells to increase in the human blood
  • cause immune system deficiencies through the lymph and blood
  • cause loss of memory, concentration, emotional instability

Microwaves Are A Form of Electromagnetic Energy

“Microwaves are a form of electromagnetic energy, like light waves or radio waves, and occupy a part of the electromagnetic spectrum of power, or energy. Microwaves are very short waves of electromagnetic energy that travel at the speed of light (186,282 miles per second).

“Radiation, as defined by physics terminology, is ‘the electromagnetic waves emitted by the atoms and molecules of a radioactive substance as a result of nuclear decay.’ Radiation causes ionization, which is what occurs when a neutral atom gains or loses electrons. In simpler terms, a microwave oven decays and changes the molecular structure of the food by the process of radiation. Had the manufacturers accurately called them ‘radiation ovens’, it’s doubtful they would have ever sold one, but that’s exactly what a microwave oven is.” 2

Information from the manufacturers and distributors of microwave ovens will warn you of the hazards around the field of a microwave due to leaks in the door seals. However, they don’t warn you about the hazards of the damaged foods from the ovens themselves, and the damage that will come from eating these foods – the fact that the body cannot recognize the nutrients like what nature gives them.

Bottom line, microwave heat is not real heat! It is ruining your food even just for a short reheating time, and it can create diminishing health effects in you! Isn’t it time to get rid of your microwave…or use it as a storage cabinet instead of for cooking?

Simple Methods of Preparing Your Foods Without a Microwave:

Cooking or heating on a stove top:

Use a conventional oven stove top for cooking sauces and reheating foods. It only takes two minutes to reheat food. Just get out a saucepan, place 2-4 tablespoons of water in it, turn on the burner, add your food, and place the lid on, and it’s warm in about a minute.

*Sauces and gravies also do best on a stove top and the outcome of the food is always much better.

Baking or heating in a counter-top convection oven:

This oven beats all when it comes to defrosting or heating up foods because:

  1. there is no warm-up time as heat is instant, and
  2. blowing combined with heat speeds up the cooking time greatly.

*Warm up leftovers in glass or stainless steel.
*Bake foods such as potatoes (30-35 min.), sweet potatoes (20-40 min. depending on size), baked squashes or eggplant (15-20 min.), baked fish or chicken tenders (10-15 min.), baked salmon or other fish (10-15 min.).
*French fries or sweet potato fries (using one-quarter of the fat by just tossing cut sticks in a large bowl with a little oil and seasonings) takes 10-15 min. baking time.

Cooking and baking in a convection oven:

Most new ovens have the convection cooking option which makes cooking time much faster. However, there is still the preheating time to allow for.

*Baking potatoes (45-50 min.)
*Cooking main dishes (10-15 min. less time than usual)
*Baking breads of any kind (5-10 min. less time than usual)
*Cooking meats, chicken breasts or tenders, fish fillets (10-15 min. less time than usual)

Broiling:

We seem to have forgotten how fast and easy broiling is. Just turn on your oven to “broil” during your preparations, and it’s ready when you are.

*Warming tortillas for wraps or tacos (1-2 min.)
*Cooking vegetable fillets: zucchini, eggplant, potatoes (2-4 min. instead of pan-frying in a skillet)

Steaming in a steam pot:

A super quick way to cook foods is through steaming, and this preserves more of your nutrients. Just place 1 inch of water in your steaming pot and turn it on while you are preparing your foods, so it is ready when you are.

Thawing:

The best ways are not using any heat at all

*Breads/tortillas (remove them and separate 15-30 min. before use)
*Meats (place in a sink of warm water for 15-30 min.)
*Fruits for eating (place in a bowl in a sink full of warm water for 5-10 min.

Learn more first-hand at the upcoming Women’s Get Away – a great place to start with 3-fun-filled-life-changing days! You’ll feel confident knowing how to be more in charge of your health results long-term!

www.EssentialLife.ME/get-away

I hope to meet you soon! Happy Healthy Eating!

Erleen Tilton

1 “Microwaving Your Food Isn’t Safe”, Larry Cook

2  http://www.chemtrailcentral.com/ubb/Forum3/HTML/000226.html

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