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What the Microwave does to our Food

How Microwaves Zap Food Nutrition

Microwaves are a source of electronically generated electromagnetic energy. They trigger an inner rotation of the water molecules inside the food, resulting in friction between the molecules and thus, rapid temperature growth. Microwaves use super-fast particles that literally radiate the water particles inside food to bring it to boil. The microwave denatures many of the essential proteins, making them virtually indigestible. Heating your food in the microwave strips away its original nutrient content, resulting in ‘dead food’. The nutritional value and properties greatly diminishes the longer the food absorbs the radiation.

Microwave ovens work physically, biochemically and physiologically,

producing ions and various free radicals, which destroy viruses and bacteria, but not toxins and micro-toxins. Experts have concluded that food cooked in microwaves loses between 60% and 90% of its vital energy, while the same time, accelerating the structural disintegration processes. As the nutrient substances are altered and rendered impossible to digest they over time lead to digestive and systemic diseases. Microwaves can, additionally, increase the number of cancerous cells in blood, of the stomach and intestinal tract.

Microwaves Destroy Breast Milk And Vitamin B-12

In a study published in the Journal of Agricultural and Food Chemistry, researchers examined the effects of microwave heating on the loss of vitamin B-12 in foods like raw beef, pork, and milk. The results of the study showed that there was a 30% to 40% loss of the vitamin during microwave exposure. Vitamin B-12 became virtually inactive after the microwave heating process. Researchers tested 22 freshly frozen human milk samples for lysozyme activity and antibodies by heating the samples for 30 seconds on either a low or high-power setting. Breast milk microwaved at high temperatures was found to have greater E-coli growth — 18 more times than un-microwaved breast milk. Microwaving at low temperatures also dramatically decreased lysozyme activity and also promoted the growth of harmful bacteria for babies.

Microwaves Create Carcinogens in Food

If you do use a microwave, never wrap anything in plastic! You plastic wrapping creates carcinogens in food. Frozen meals heated in a microwave have been found to contain toxic chemicals such as BPA, polyethylene terpthalate, benzene, toluene, and xylene. Plastic containers used for packaging of microwave meals have been found to release the carcinogens along with other harmful toxins into the food which are then absorbed by the body.

Microwaves Can Change the Makeup of Your Blood

In a Swiss clinical study, researchers found blood changes in individuals who consumed microwaved dairy and vegetables. They found that, with the eight participants in the study, their red blood cells decreased while white blood cells increased, along with their cholesterol levels.

The non-ionizing radiation of the microwave can also affect changes in your blood and your heart rate.

Microwaves Can Change Your Heart Rate

A study conducted by Dr. Magda Havas of Trent University found that levels of radiation emitted by a microwave affect both heart rate and heart rate variability. Microwaves can produce effects on your body instantly due to the 2.4 GHz radiation — the frequency of radiation emitted by microwave ovens. These levels are within federal safety guidelines but that doesn’t really mean that they are not indeed harmful to your health. It has been reported that a dramatic change in heart rate, irregular heart beat and chest pains may be experienced if you regularly eat microwaved food.

Microwaves leaking radiation is a serious issue. Serious enough for the FDA to set legal limits on the leakage permitted by every microwave manufacturer. However, the only way to completely eliminate the radiation dangers associated with microwaves is not to use one. Microwave radiation has been known to cause cataracts, birth defects, cancer and other serious illnesses.

Microwave ovens were banned in the Soviet Union in 1976.

Soviet scientists found that the microwave exposure decreases the ability of some vitamins to by absorbed by the human body, dramatically accelerates the structural disintegration of all foods and reduces the metabolic stress of the alkaloids, glycosides and galactoses.

In 1991, the Swiss Doctor Hans Ulrich Hertel conducted a study that demonstrated that cooking or heating food in the microwave presents great risks to human health. He found that people who ate microwave prepared food recorded losses in the hemoglobines and lymphoites.

In 2003, a Spanish governmental study elaborated in Murcia demonstrated that the vegetables and fruits cooked in a microwave lost a percentage of 97% of the substances that contribute to reducing the incidence of coronary heart diseases.

In Dr. Lita Lee’s book, Health Effects of Microwave Radiation — Microwave Ovens, and in the March and September 1991 issues of Earthletter, she stated that every microwave oven leaks electro-magnetic radiation, harms food, and converts substances cooked in it to dangerous organ-toxic and carcinogenic products.

In Comparative Study of Food Prepared Conventionally and in the Microwave Oven, published by Raum & Zelt in 1992, at 3(2): 43, it states:

“Artificially produced microwaves, including those in ovens, are produced from alternating current and force a billion or more polarity reversals per second in every food molecule they hit. Production of unnatural molecules is inevitable. Naturally occurring amino acids have been observed to undergo isomeric changes (changes in shape morphing) as well as transformation into toxic forms, under the impact of microwaves produced in ovens.”

There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of milliwatts. Microwaves quickly destroy the delicate molecules of vitamins and phytonutrients (plant medicines) naturally found in foods.

One study showed that microwaving vegetables destroys up to 97% of the nutritional content

(vitamins and other plant-based nutrients that prevent disease, boost immune function and enhance health).

Dr. Hertel was the first scientist to conceive and carry out a quality clinical study on the effects microwaved nutrients have on the blood and physiology of the human body. His small but well controlled study showed the degenerative force produced in microwave ovens and the food processed in them. The scientific conclusion showed that microwave cooking changed the nutrients in the food; and, changes took place in the participants’ blood that could cause deterioration in the human system. Hertel’s scientific study was done along with Dr. Bernard H. Blanc of the Swiss Federal Institute of Technology and the University Institute for Biochemistry.

12 Harmful Effects of Microwaves

1. A breakdown of the human “life-energy field” after exposure to microwave ovens while in operation, with side-effects to the human energy field of increasingly longer duration;

2. A degeneration of the cellular voltage parallels during the process of using the apparatus, especially in the blood and lymphatic areas;

3. A degeneration and destabilization of the external energy activated potentials of food utilization within the processes of human metabolism;

4. A degeneration and destabilization of internal cellular membrane potentials while transferring catabolic [metabolic breakdown] processes into the blood serum from the digestive process;

5. Degeneration and circuit breakdowns of electrical nerve impulses within the junction potentials of the cerebrum [the front portion of the brain where thought and higher functions reside];

6. A degeneration and breakdown of nerve electrical circuits and loss of energy field symmetry in the neuroplexuses [nerve centers] both in the front and the rear of the central and autonomic nervous systems;

7. Loss of balance and circuiting of the bioelectric strengths within the ascending reticular activating system [the system which controls the function of consciousness];

8. A long term cumulative loss of vital energies within humans, animals and plants that were located within a 500-meter radius of the operational equipment;

9. Long lasting residual effects of magnetic “deposits” were located throughout the nervous system and lymphatic system;

10. A destabilization and interruption in the production of hormones and maintenance of hormonal balance in males and females;

11. Markedly higher levels of brainwave disturbance in the alpha, theta, and delta wave signal patterns of persons exposed to microwave emission fields, and;

12. Due to the above, brainwave disturbance, negative psychological effects were noted, including loss of memory, loss of ability to concentrate, suppressed emotional threshold, deceleration of intellectual processes, and interruptive sleep episodes in a statistically higher percentage of individuals subjected to continual range emissive field effects of microwave apparatus, either in cooking apparatus or in transmission stations.

Take a look around you at every person that still uses a microwave. The largest majority are unhealthy and overweight. The more you use the microwave, the worse your nutritional state gets, and the more likely you are to be diagnosed with various diseases and put on pharmaceuticals which, of course, will create other health problems that lead to a grand spiraling nosedive of health.

Of all the natural substances — which are polar — the oxygen of water molecules reacts most sensitively. This is how microwave cooking heat is generated — friction from this violence in water molecules. Structures of molecules are torn apart, molecules are forcefully deformed, called structural isomerism, and thus become impaired in quality. This is contrary to conventional heating of food where heat transfers conventionally from without to within. Cooking by microwaves begins within the cells and molecules where water is present and where the energy is transformed into frictional heat.

How Do You Heat Your Food The Healthy Way

Perhaps with the exception of dehydration, there is no way really, to heat food and maintain its structural and nutritional value. However, gently heating food in the oven or on the stove is a much healthier alternative to nuking it.

Toss that microwave and strive to consume at least half of your diet from raw foods, that is a huge step in the right direction to maintain their nutritional value.

If you are ready to start the quest to a new, healthier you and learn more about how to improve your nutrition and lead a health promoting lifestyle, we invite you to book a Nutrition and Health Consultation with The Health Coach Academy or to join our 6 months Health Coaching Program.


Results may individually vary. Information and statements made in articles of The Health Coach Academy Blog are for education purposes only and are not intended to replace the advice of your doctor. The Health Coach Academy does not provide medical advice, prescribe medication and treatment plans, or diagnose illness. The views and nutritional advice expressed by The Health Coach Academy are not intended to be a substitute for conventional medical service. Should you have a medical condition or health concern, consult your physician.

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