Microwaved food: is it healthy? (part 2)

(continued from Microwaved food: is it healthy? part 1)

A study published in the Journal of the Science of Food and Agriculture in 2003 found that microwave cooking destroys at least some important nutrients in vegetables. Microwaved broccoli lost 97 percent, 74 percent and 87 percent of three cancer-protecting antioxidants (flavonoids, sinapics and caffeoyl-quinic derivatives). Steamed broccoli lost 11 percent, 0 percent and 8 percent of these compounds.  Research also shows that microwacing food destroys lysozymes, vitamin B12, and nuceoproteins while reducing availability of vitamins B, C, E and essential minerals.

Furthermore, there has been a link between microwaving food and stomach and intestinal cancers, digestive disorders, and lymphatic malfunctions causing degeneration of the immune system.

Yet the most compelling concerns come from a study in 1989 by Swiss food scientist Dr. Hans Hertel when he found significant changes were seen in their blood samples after eating microwaved food, including reduced hemoglobin and cholesterol values, especially the ratio of good vs. bad cholesterol. White blood cells for immune function showed a distinct short-term decrease. Hertel also found irregularities in the structure of the microwaved food - the creation of new compounds called “radiolytic” compounds that are unknown in nature.