Nutrition // Current TV

Health Claims 101: How to read food labels

Postmedia News reporter Sarah Schmidt has researched this excellent guide to the... more

randyshore
added this
1 year ago
|
0 comments

Six Helpful Tips to Get Kids to Try New Foods

Robin Miller, author and Food Network host of Quick Fix Meals, offer the following... more

GreenProgressive
added this
1 year ago
|
0 comments

The Order Of Human Fat Loss

We know we can't control where we lose fat around our body, but at least we can... more

stayfitbug
added this
1 year ago
|
0 comments

Top 20 iPad Apps to Keep You Healthy and Fit

If you are interested in living a better lifestyle, here are 20 of the top iPad apps... more

Kristena
added this
1 year ago
|
0 comments

What Soldiers Eat, By Country

singhbharti
added this
1 year ago
|
12 comments

Belinda Benn’s Get Lean Program Video Review + BONUSES

Video review of Fitness model Belinda Benn's Get Lean Program by Shaun Sinclair... more

stayfitbug
added this
1 year ago
|
0 comments

Dr. Joseph Mercola: Is This Common Kitchen Appliance Harming Your Health?

There has been surprisingly little research on how microwaves affect organic molecules, or how the human body responds to consuming microwaved food.
Wouldn't you expect that a product that sits in more than 90 percent of kitchens, as well as practically every break room in the country, would have been thoroughly investigated for safety?
The handful of studies that have been done generally agree, for the most part, that microwaving food damages its nutritional value. Your microwave turns your beautiful, organic veggies, for which you've paid such a premium in money or labor, into "dead" food that can cause disease.

Some excellent scientific data has been gathered regarding the detrimental effects of microwaves on the nutrients in your food:

•A study published in the November 2003 issue of The Journal of the Science of Food and Agriculture[5] found that broccoli "zapped" in the microwave with a little water lost up to 97 percent of its beneficial antioxidants. By comparison, steamed broccoli lost 11 percent or fewer of its antioxidants. There were also reductions in phenolic compounds and glucosinolates, but mineral levels remained intact.

•A 1999 Scandinavian study of the cooking of asparagus spears found that microwaving caused a reduction in vitamin C[6] .

•In a study of garlic, as little as 60 seconds of microwave heating was enough to inactivate its allinase, garlic's principle active ingredient against cancer[7] .

•A Japanese study by Watanabe showed that just 6 minutes of microwave heating turned 30-40 percent of the B12 in milk into an inert (dead) form[8] . This study has been cited by Dr. Andrew Weil as evidence supporting his concerns about the effects of microwaving. Dr. Weil wrote: "There may be dangers associated with microwaving food... there is a question as to whether microwaving alters protein chemistry in ways that might be harmful."

•A recent Australian study[9] showed that microwaves cause a higher degree of "protein unfolding" than conventional heating.

•Microwaving can destroy the essential disease-fighting agents in breast milk that offer protection for your baby. In 1992, Quan found that microwaved breast milk lost lysozyme activity, antibodies, and fostered the growth of more potentially pathogenic bacteria[10] .

Quan stated that more damage was done to the milk by microwaving than by other methods of heating, concluding:

"Microwaving appears to be contraindicated at high-temperatures, and questions regarding its safety exist even at low temperatures."
http://www.huffingtonpost.com/dr-mercola/microwave-cancer_b_684662.htmlThere has been surprisingly little research on how microwaves affect organic... more