Pop into Shannon’s kitchen to make a healthy, fiber-rich snack. Ditch the toxic microwave popcorn for an easy stovetop alternative. Get creative and top your popcorn with yummy micronutrients!
What’s wrong with microwaves?
Microwaves change the vitamin content in foods and make them harder for your body to assimilate. Heat from microwaves is generated from violent friction of water molecules in the food. The structures of molecules are deformed when water is present to create this frictional heat. Radiation results and new structures alien to nature are formed. Amino acids (the building blocks of protein) are particularly sensitive to radiation and can be toxic to the liver and nervous system when consumed.
Dr. Hans Hertel, a Swiss scientist, was the first to study how microwave food affects the human body. A controlled study tested subjects’ blood after eating microwaved foods. The blood panels were then compared to those taken after non-microwaved food was ingested. Significant changes were revealed in the blood of the subjects who consumed foods cooked in the microwave. These changes included a decrease in all hemoglobin values and cholesterol values, especially the HDL (good cholesterol) and LDL (bad cholesterol) values and ratio. White blood cells also decreased for a short period after ingesting the microwaved food. Dr. Hertel’s findings indicate abnormal blood profiles similar to those in early stages of cancer. Microwaves have proven effects of degeneration.
I recommend avoiding the microwave at all costs! When in a hurry, I use a toaster oven to heat my food. I NEVER heat anything in plastic, due to its toxic nature. Microwaving is a hard habit to break, especially at work, but you will taste the difference in your food. You’ll quickly notice that your food has more flavor!
Check out this informative article about the dangers of microwaves.
