I got rid of my microwave last year.
It was one of the best decisions I ever made for my health and for my discipline. I don’t miss it at all. Losing all my belly fat and putting on more muscle quickly followed as I learned how to live without my microwave.
How Getting rid of my Microwave helped me Lose Weight and Gain Muscle
Sounds crazy but once my microwave was gone I was forced to think ahead and have a strategy about how I ate and when. Losing the convience of quickly heating up my food meant …
- Less Fast Food: Takeout was no longer an option because of the inconvenience of reheating the leftovers.
- More Raw Food: I hated using the stove so I turned more and more to Raw food which has extreme healthy weight loss potential.
- More Nutrition & Less Appetite: Microwaves can reduce the nutritional value of food by up to 50%. This means you will be less satisfied by microwaved food and want to eat more if you use your microwave.
Throwing out my microwave started a chain reaction that leads to rapid weight loss and more importantly sustained weight loss because of a new nutritional lifestyle. The other major benefit to losing your microwave are that you will cut your cancer risk by half and stop poisoning yourself with xeno-hormones such as the estrogen that leaches from the plastics often used to reheat food in microwaves.
History of Microwaves
In 1945 Percy Spencer, a self taught engineer working at the American company Raytheon, accidental discovered that the radar waves he was experimenting with had melted a chocolate bar in his pocket. His next experiments were to cook popcorn and an egg with these rays. After that he tried putting the radar waves into a box with food and the microwave oven was officially born.
Raytheon took a patent out on this radar technology as a method of heating and in 1947 they produced the worlds first commercial microwave. It used three times as much electricity as modern day microwaves, was over five feet tall, weighted over 700lbs and cost $5000.00 dollars. They called it a radar range and it wasn’t until twenty years later that they made a microwave oven that normal people could afford and use in their home kitchens. By 1975 microwave oven sales exceeded those of gas ranges.
How Microwaves Work
The actual micro waves themselves are about 4.5 inches in width, about the width of your head and they are simply waves of electromagnetic energy just like radio and radar just running at a different frequency as to not interfere with things like your cellphone or tv. Radar and radio waves are much bigger than microwaves, hence the “micro”.
These microwaves heat up food by dielectric heating which means they make the atoms in water vibrate millions of times per second, such that the water is heated by te friction of the molecular movement. Naturally anything with water will also be cooked, hence they heat up food with evenly distributed moisture well. Food that is frozen or has water unevenly distributed will not not be cooked evenly by microwaves.
Side Effects of Microwaves
It was believed that because microwaves heat up water that they did not affect the rest of the food but there is more and more research that shows that they affect the actual organic molecules and cellular structure of food. Research continues to show microwave heating damages food considerably.
- Microwaving food with plastic containers can lead to BPA’s leaking out into the food as the xeno-horomone estrogen which causes infertility, weight gain in men and potentially breast cancer in women.
- Microwaves destroy proteins and vitamins in food far worse than stove or oven heating.
- The soviet Union banned microwaves in the 70’s
- A study published in the November 2003 issue of The Journal of the Science of Food and Agriculture found that broccoli “zapped” in the microwave with a little water lost up to 97 percent of its beneficial antioxidants. Steamed broccoli only lost 11 percent or fewer of its antioxidants.
- Garlic, as little as 60 seconds of microwave heating was enough to inactivate its allinase, garlic’s principle active ingredient against cancer
- A Japanese study by Watanabe showed that just 6 minutes of microwave heating killed 30-40 percent of the B12 in milk
- 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
- The Swiss scientist Hans Hertzel did a study on microwave sickness and found the following were caused by microwaved food.
- Increased cholesterol levels
- Decreased numbers of leukocytes (white blood cells), which can suggest poisoning
- Decreased numbers of red blood cells
- Production of radiolytic compounds
- Decreased hemoglobin levels, which could indicate anemia