It’s probably no surprise that an estimated 96.8% of American households own a microwave.  What may be surprising, however, is that they may pose several health risks.  Though it’s not widely discussed, research suggests two main concerns – EMF exposure and nutritional deficiencies.

My purpose is not to condemn microwaves, as they certainly have their time and place.  However, I do feel it’s important to arm ourselves with good information so we can make the most educated choices for our families.  Though my family still uses a microwave, it’s becoming less and less given the concerns with EMF exposure and nutritional deficiencies.

EMF Exposure.  When in use, microwaves produce EMFs (electromagnetic fields), non-ionizing low level radiation with which we come in contact virtually everywhere.   EMFs are emitted from all electronic devices, including cell phones, wireless routers, and power lines.  When microwaves are on, they’re typically the biggest source of EMFs in our home, especially when we stand close to them.  The popular consensus is that EMFs are safe, but there is mounting evidence supporting the fact that EMFs cause serious damage to our bodies. Biological effects can include:

• cellular DNA damage
• lowered fertility
• neurological and neuropsychiatric effects
• changes in heart rate variability
• blood alterations
• apoptosis (cell death that can be responsible for neuro-degenerative diseases)
• oxidative/free radical damage
• hormonal effects
• increased intracellular calcium (diseasing-causing response)

In fact, Professor Emeritus Martin Pall, PhD has compiled a huge list of 123 studies to support his own EMF research findings, though there are thousands more.  If you are interested in digging into this more, I highly recommend Dr. Joseph Mercola’s book, EMF*D, in which he shares updated, scientific information about the dangers of all types of EMFs, including 5G, as well as ideas to reduce our exposure.

Nutritional Deficiencies.  Though there isn’t a broad spectrum of current research about how food is changed when microwaved, the available findings are compelling.  It’s not the popular belief, but the evidence is highly suggestive that nutritional content is severely compromised when food is microwaved:

• In 2003, the Journal of the Science and Food Agriculture noted: “Clear disadvantages were detected when broccoli was microwaved, namely high losses of flavonoids (97%), sinapic acid derivatives (74%) and caffeoyl‐quinic acid derivatives (87%).”  That means that most of the beneficial antioxidants for which broccoli is known are nuked away in the process of cooking.  (Side note – the study found virtually no nutrient degradation with steaming.)
• In 1999, Acta Agricultural Scandanavica discovered a loss of Vitamin C when asparagus spears were microwaved.
• In 2001, The Journal of Nutrition found that even just 60 seconds of microwaving garlic inactivated the allinase, a component thought to be anti-cancerous.
• A 1998 study by the Journal of Agricultural and Food Chemistry in Japan found that 30-40% of the B12 vitamin in milk was rendered dead after microwaving.
• Pediatrics found in a 1992 study that microwaving breast milk damaged the nutritional value more than any other type of heating.  The authors of the study concluded that high-heat microwaving is contraindicated, noting a loss of antibodies and lysozyme activity, while also finding an increased potential for pathogenic bacteria.
• In 2017, the Journal of Radiation and Applied Sciences found that their “study demonstrated that consumption of microwaved foods resulted in a significant decrease in antioxidant protection and may be implicated in the pathogenesis of oxidative stress and degenerative diseases.”

Maybe there’s more research (it’s difficult to find!), but the limited number of studies I’ve read have convinced me that microwaving food, at the very least, compromises nutritional value.  That’s disconcerting.  If I’m spending extra money for nutritious whole foods, I don’t want the good stuff to be nuked away!

Other Considerations.  Not only are there annoying inconsistencies in heating, I personally believe that microwaving food changes the texture and flavor, degrading the yumminess factor.  That could have something to do with the higher degree of “protein unfolding” found in microwaved food, but that’s way above my pay grade to figure out.  Regardless, I try to reheat on the stovetop or in the toaster oven whenever I can (though there are times when the microwave is just the easiest, quickest way to go).

When we do use the microwave, we avoid plastics.  Always.  It is well-accepted that microwaves leach plastic chemicals (like PET and BPA) and known carcinogens (like dioxin and benzene) into the food, adding cancer-causing toxins and hormone disrupters.  Glass and ceramic are much, much safer.  I really like the rectangular and circular glass Pyrex containers to store food, though there’s lots of variety available.  It took awhile to switch out our plastic containers, but we now use all glass.

Next Steps.  First things first, it’s simply helpful to be aware of microwaving concerns.  The research I’ve been reading suggests that standing back from the microwave can help cut down on EMF exposure while it’s running, so that’s one action to consider taking right now.  Likewise, limiting microwave use and considering alternative heating sources could be a great longer-term goal.  It can take awhile to create a new habit, but planning ahead to defrost food and using stovetop or toaster oven heating really can become second nature.