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Microwave Cooking Use? Keep It Minimal

I’m hearing a lot of chatter again about how dangerous materials from plastic migrate from microwave containers into foods. The biggest problem I see is the potential danger in the cumulative effect of ingesting traces of those materials week after week, month after month, year after year. 

Research has shown that beta-carotene (an antioxidant) was significantly depleted in broccoli steamed in a microwave, compared to broccoli boiled by induction. Another study showed that microwaving of different types of oils, including virgin olive oil, caused the oils to become degraded. One study showed that microwaving of breast milk depleted antibodies and prompted breakdown of enzymes. Another study showed breakdown of vitamin B-12 to inactive degradation products. One of the big concerns is that microwaves may alter protein molecules.

I know we put a micromave in our new office kitchen and 4 weeks into the new space, I have not heard the microwave used once. My best suggestion is to use it as little as possible. Using the microwave every once in a while may be convenient and that’s it.

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