microwave cause adverse health
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study has warned that cooking food and heating using a microwave has significant health risks must be alert to them.
Cooking vegetables in the microwave lead to the destruction of more than half of the content of the components of natural antioxidants due to a lot of functional properties and even therapeutic characteristics of the vegetables, while the result of cooking meat, milk and heated for several minutes in the microwave to the destruction of much of the content of vitamins, especially “Vitamin B-12″, which destroys the microwave more than half of its content.
MICROWAVE waves to transfer some components of food proteins, such as DNA, “amino” located in the milk to a toxic substance affecting the nervous system, kidneys and liver.
Cooking fatty foods by microwave resulting in a deterioration in the characteristics of fat, including an increase in pH and the number “Peroxide” The content of the composite Malonaldehyde poison, as well as on stability of fat molecules and change shape vacuum, which leads to the formation of derivatives of fatty acids is responsible for an premature aging diseases, allergies and cancer.
some research conducted in Russia to the high incidence of cancer of the stomach and intestines of those who depend on food record by microwave ovens.
