Are you microwaving away your nutrients?

Just because something is common or widely accepted as the norm doesn't mean it's good for your health or without detrimental health consequences.

There are studies that point to toxicity caused by microwave poison but let's stick to the nutrient loss part for now.

A study from 1975 concluded the molecular structure of the nutrients in microwaved broccoli and carrots were deformed and the cellular walls were destroyed. This doesn't happen with conventional cooking.

Russian scientists found in 1998 that thawing frozen fruits by microwave or microwaving vegetables raw or cooked caused nutrient alterations.

The amounts of Vitamins B, C and E were greatly reduced, essential minerals and the nucleoproteins in meats were destroyed.

Mysterious by-products of the microwaved foods could not be metabolized by the human body.

Japanese researchers found that the microwave greatly reduced and sometimes destroyed Vitamin B12 in foods.

In 2003 Spanish researchers found that microwaving broccoli destroyed 97% of flavonoids,74% sinapics and 87% caffeoylquinic derivatives. All cancer protecting antioxidants.

Convection Ovens and Air Fryers are better alternatives for reheating food if you decide to ditch and switch your home microwave.