Via Before It’s News:
Cooking with a microwave destroys cancer-fighting nutrients in food and promotes nutritional deficiencies.
Microwaves absolutely decimate the nutritional value of your food, destroying the very vitamins and phytonutrients that prevent disease and support good health.
Previous studies have shown that as much as 98% of the cancer-fighting nutrients in broccoli, for example, are destroyed by microwaving.
Microwaving is the worst way to cook foods because microwaves excite the water molecules inside whatever you’re cooking, causing heat to be formed from the inside out.
This results in a cell-by-cell “nuking” of the food (such as broccoli, carrots, etc.), causing the near-total molecular decomposition of the vitamins and phytonutrients that promote disease.
Microwaved food is not merely “dead” food at every level, it is food that has been molecularly deconstructed, leaving nothing but empty calories, fiber and minerals.
Virtually the entire vitamin and phytonutrient content has been destroyed.
What’s really deceptive about microwave cooking is that the food still appears to be basically the same, but at the cellular level, it’s like a nuclear war has taken place.
The actual molecular structure has been decimated. If you could see microwaved foods with a powerful microscope, you’d never eat them again because you would recognize just what a nutritional wasteland they really are.
Remember, a person who cooks a lot of their food with microwaves will inevitably have chronic nutritional deficiencies that promote cancer, diabetes, bone diseases, loss of brain function, heart disease and many other health problems.
The least healthy people of any society are typically the ones who frequently use the microwave oven to “nuke” their foods.