What do we really know about what happens to food that is microwaved? Turns out there is more research out there that most people haven’t seen. The studies highlight the issues microwaves have. In our society convenience and speed generally trump nutrition, but it is good to know what is happening to the food and make a choice based on knowledge. Personally I threw out the microwave years ago. Now I know why.
Where did all the antioxidants go?
A study published in The Journal of the Science of Food and Agriculture shows that broccoli, when heated in the microwave, loses 97 percent of its healing and cancer-fighting antioxidants. Compared to the 11 percent antioxidant loss when steamed, this is a huge difference. (1)
Anti-cancer properties of garlic
Another study, published in The Journal of Nutrition, shows that the active, cancer-fighting compound of garlic, the enzyme aliinase, already loses it function after 60 seconds in the microwave. (2)
Heating breast milk
Multiple studies have shown that heating breast milk in the microwave to feed your newborn destroys most of its nourishing and immune-boosting compounds. It decreases lysozyme and antibody activity, and boosts the growth of pathogenic bacteria, too. Not the best way to start life if you ask me. (3)