These 5 Horrible Things Are Caused By Microwave Ovens, And You’ve Probably Had No Idea!

You can prepare your meal in just 3 minutes: simply choose some frozen entrée from your freezer, read the simple directions on the back and finally put it in the microwave oven. We must say that this is modern convenience and it is used in many American households.

As The Southwest Museum of Engineering, Communication and Computation (SMECC) investigated, over 95 % of American homes own a microwave oven because they consider this machine as “almost impossible/pretty difficult” to do without.

But, here is the rub: even though the frozen meal may consist of Lean Cuisine-type products with healthy ingredients and low calories, the way you prepare that type of food has a direct impact on the amount of nutrients your body consumes. To be more precise, this common household appliance substantially zaps the nutritional value of the food and your health. This furthermore leads you susceptible to develop certain health complications due to continuous microwave use.

The first question: is convenience worth sacrificing your health?


By heating your food in the microwave you actually strip away all its original nutrients. So, you maybe start with nutritious plate of food which later is evolved into “dead food” due to the dielectric heating of microwaves.

Dr. Joseph M. Mercola, licensed physician and surgeon, writes: “They bounce around the inside of your [microwave] oven and are absorbed by the food you put in it”. Namely, the water molecules rapidly rotate in the microwave and also in the food in really high frequencies and that creates molecular friction and heats up your food. This is the reason why the molecular structure in your food is changed and the result is diminished nutrient content in the food.


Once heated in a microwave, all health benefits of vitamin B-12 are instantly negated. The Journal of Agricultural and Food Chemistry published a study in which researchers decided to examine the effects of microwave heating on the loss of vitamin B-12 in foods like raw beef, pork and milk. According to the results of this study, there was a 30 to 40 % loss of the vitamin when the foods received microwave exposure. During the microwave heating process, vitamin B-12 is shifted to an inactive form of the vitamin.

Moreover, the powerful bacteria-fighting agents in breast milk also are destroyed by microwave heating. Journal Pediatrics published findings that have examined the common practice of using a microwave to heat frozen human milk for convenience in intensive care nurseries. To be more precise, the researchers tested 22 freshly frozen human milk samples to test them for lysozyme activity and antibodies by heating the samples for 30 seconds on low and high power setting. The breast milk that is microwaved at high temperatures was found to have greater E coli growth — up to 18 more times than the control (unmicrowaved) breast milk. The microwaving at low temperatures also dramatically decreases the lysozyme activity and in same time promoted the growth of harmful bacteria for babies.


By heating foods that are wrapped in plastic in the microwave, you may create carcinogens in the food. According to Russian research and German studies, the Russian government issued a warning about all of the health hazards that microwave ovens can have on the human body and the environment.

It was found that assemblings of microwavable food contains toxic chemicals like BPA, polyethylene terpthalate (PET), benzene, toluene and xylene, says In addition to that, it was found that the plastic containers that were used to heat these microwave meals release the carcinogens along with other harmful toxins into your food which is then are absorbed by human body.


In one Swiss clinical study the researchers found blood changes in patients who consumed microwaved milk and vegetables. In this study were included 8 participants who ate a series of food prepared in different ways, including food heated in the microwave. As the results of the study showed, the red blood cells decreased while white the cell levels increased, along with cholesterol levels. They concluded that non-ionizing radiation of the microwave has impact in changes in the blood and the heart rate.


The frequency of radiation emitted by microwave ovens is 2.4 GHz radiation and the microwaves actually produce effects on your body instantly.

Dr. Magda Havas of Trent University conducted a study in which he found that the levels of radiation emitted by a microwave affect both heart rate and heart rate variability. It is important to mention that these levels are within federal safety guidelines but also tend to cause immediate and dramatic changes in heart rate. In case you experience certain irregular heart beat or chest pain and if you regularly consume microwaved food, our advice is to stop using microwaves.