There are things I love about modernity, as technology has simplified our fast-paced days as moms and housewives. But not everything is flake honey, because honey can become a poison when you discover that abusing technology damages health and the microwave oven is blacklisted. I tell you why.
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1/8
Reduces nutrients in food
It has been said that it is a myth, however in a study published by the Journal of Science and Food in Agriculture it is mentioned that cooked broccoli loses up to 90% of antioxidants, and even heating breast milk reduces its immunological properties.
2/8
It is a nest of bacteria
Your food is not cooked completely and the microorganisms survive in the food causing intestinal discomfort. So let it sit for a few minutes before removing it from the oven so that the heat is distributed and kills the bacteria completely.
3/8
Food dehydrates
Electromagnetic waves cause the water contained in food to evaporate much faster and your food will become chewy. It is recommended that you put a glass of water when heating them.
4/8
Reduce Vitamin B12 levels
A Japanese researcher named Funio Watanabe discovered that meat and milk lost up to 40% of this vitamin, which is very important for the formation of cells and red blood cells.
5/8
Using plastic to heat is risky
Dr. Edgar Fugimoto, manager of the Wellness Program at Castle Hospital at John Hopkins University, explains that plastic generates dioxins that harm your body because they are toxic agents that can cause cancer.
6/8
Weaken the immune system
A Swiss study led by biologist Hans Hertel established that there are no atoms, molecules, or cells in any organ system capable of withstanding such violent and destructive power for an extended period of time.
7/8
Create radio lithic compounds
They are compounds that are not found in the human body or in nature and occur as an effect of electromagnetic processes. Amino acids are destroyed and food can become toxic to the body.
8/8
The food loses its original flavor
According to an investigation carried out in Cairo by the Department of Chemistry and Flavor of the Tahrir St. Dokki National Research Center, there is no uniform heating and many chemicals do not evaporate, which has effects on taste.
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