Are Microwaves Safe?

Are Microwaves Safe?
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The hazards of microwave ovens may not be what you might expect.

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Below is an approximation of this video’s audio content. To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring, watch the above video.

When people have asked me if microwave ovens are hazardous, my typical snide response is, “Yes… if, you drop them on your foot.” But, it turns out that’s actually a real thing. Hundreds of Americans end up in the emergency room every year because a microwave dropped on them. Or, they hurt their back trying to lift one, or falling onto a microwave oven—I’m not sure how that works; maybe they like tripped on it? But, the majority of microwave injuries involve scalding oneself on hot foods or liquids.

But, when people go to PubMed and search the medical literature, and see all these scary-sounding titles about the “hazards of microwave ovens,” they may not realize that these are like articles about jelly doughnuts: “Hazards of a microwave oven. …An adolescent patient…, ravenously hungry, rushed home from school for his afternoon snack,” found a jelly doughnut, popped it in the microwave. The outside was just “comfortably warm,” and so, he “gulped [it] down”—before the “searing pain” started from the burning jelly inside, and he had to go to the hospital.

And, that’s the tricky thing about microwave cooking. You know, with conventional cooking, the outside is hotter than the inside. But with microwaving, the inside can get burning hot, even while the outside remains relatively cool.

Now, there’s still a lot more kids getting burned from regular stoves. The “injuries related to stove use vastly exceed those associated with [microwave ovens]”—over a five-year period, about 40,000, compared to 5,000 with microwaves. And, the stove burns tend to be more severe as well.

In fact, you know how you’re never supposed to heat infant formula in a microwave, since you may not be able to judge the heat of the contents just by feeling the outside of the bottle? Well, if you heed that warning, and use a pot or bowl of hot water to warm it instead, you may actually end up with higher burn risk, from accidentally knocking over scalding water. So, what’s their solution? They suggest not warming it up at all, and that it’s basically just a cultural thing that we feel the need to warm it. Or, even better, how about not bottle feeding at all, and go for scald-proof milk at perfect body temperature?

And, when it comes to food, whether it’s a jelly doughnut, or jelly roll, or “microwaved treacle tart,” or a “cheese-pie”—basically, anything that’s kinda soft in the middle can present a problem. But look, anytime there’s anything liquid inside, can’t you just open it up and let it cool before you eat it? What’s the big deal? That brings us to: “The case of the exploding egg.”

“Although there are many mishaps…regarding the microwave, the most pertinent for pediatric patients seems to be the exploding egg. When heated in the microwave, the…yolk absorbs the energy,…getting overheated and pressurized.” Both “the yolk membrane and shell acts as a [pressure] barrier,” and “[a]ny disturbance…can [make it go boom]. There have even been cases [in which the shells] have been cracked” open, but then it still explodes when “the yolk membrane [was] pierced with a fork.” And, “[t]he explosion [can be] so powerful and sudden that it exceeds the blinking reflex [leaving] the eyes unprotected,” which can lead to vision-threatening injuries. Normally, it’s just facial burns, but her poor brother had his face right over the plate and got his eyes burned, and ended up in the hospital. “Ophthalmologists should be aware of this serious risk and caution the public against the dangers of cooking eggs in microwave ovens.”

But, come on. How common is this? There’s all sorts of quirky case reports in the medical literature, like people getting eye injuries from eggs thrown around on Halloween or something. But if you do a search, there do seem to be a bunch of papers on exploding eggs. But, I figured the best way to tell if this was a real phenomenon would be to search on YouTube, and holy moly: 25,000 videos, including one with more than a million views. Do not try this at home.

There’s even an article, in a journal on teaching physics, about how to use microwave ovens to perform “exciting demonstrations,” like “spectacular [egg] explosions” denting the metal wall, blowing the door open, and making the whole oven jump up. Now, if the eggs just exploded inside, that’s one thing, but the problem is that it can happen at the table. You sit down to eat them and then—boom. The majority of egg injuries are to the face, eyes, and nose, but it can also explode straight into your mouth, then put you in the hospital.

“Microwave oven manufacturers evidently “specifically warn against microwaving eggs…intact…and advise [not only] removing the…shell [but] piercing the yolk…prior to cooking.” Even reheating can be a problem. She was just carrying it in a bowl to the dining room when it exploded, rupturing her eye, causing a serious-enough injury that this group of ophthalmologists were like, look, forget just putting it in the instruction manual; maybe there should be a warning about eggs “on the microwave…itself.”

Please consider volunteering to help out on the site.

Icons created by Ben Davis and Musmellow from The Noun Project.

Image credit: Wikimedia. Image has been modified. 

Motion graphics by Avocado Video

Below is an approximation of this video’s audio content. To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring, watch the above video.

When people have asked me if microwave ovens are hazardous, my typical snide response is, “Yes… if, you drop them on your foot.” But, it turns out that’s actually a real thing. Hundreds of Americans end up in the emergency room every year because a microwave dropped on them. Or, they hurt their back trying to lift one, or falling onto a microwave oven—I’m not sure how that works; maybe they like tripped on it? But, the majority of microwave injuries involve scalding oneself on hot foods or liquids.

But, when people go to PubMed and search the medical literature, and see all these scary-sounding titles about the “hazards of microwave ovens,” they may not realize that these are like articles about jelly doughnuts: “Hazards of a microwave oven. …An adolescent patient…, ravenously hungry, rushed home from school for his afternoon snack,” found a jelly doughnut, popped it in the microwave. The outside was just “comfortably warm,” and so, he “gulped [it] down”—before the “searing pain” started from the burning jelly inside, and he had to go to the hospital.

And, that’s the tricky thing about microwave cooking. You know, with conventional cooking, the outside is hotter than the inside. But with microwaving, the inside can get burning hot, even while the outside remains relatively cool.

Now, there’s still a lot more kids getting burned from regular stoves. The “injuries related to stove use vastly exceed those associated with [microwave ovens]”—over a five-year period, about 40,000, compared to 5,000 with microwaves. And, the stove burns tend to be more severe as well.

In fact, you know how you’re never supposed to heat infant formula in a microwave, since you may not be able to judge the heat of the contents just by feeling the outside of the bottle? Well, if you heed that warning, and use a pot or bowl of hot water to warm it instead, you may actually end up with higher burn risk, from accidentally knocking over scalding water. So, what’s their solution? They suggest not warming it up at all, and that it’s basically just a cultural thing that we feel the need to warm it. Or, even better, how about not bottle feeding at all, and go for scald-proof milk at perfect body temperature?

And, when it comes to food, whether it’s a jelly doughnut, or jelly roll, or “microwaved treacle tart,” or a “cheese-pie”—basically, anything that’s kinda soft in the middle can present a problem. But look, anytime there’s anything liquid inside, can’t you just open it up and let it cool before you eat it? What’s the big deal? That brings us to: “The case of the exploding egg.”

“Although there are many mishaps…regarding the microwave, the most pertinent for pediatric patients seems to be the exploding egg. When heated in the microwave, the…yolk absorbs the energy,…getting overheated and pressurized.” Both “the yolk membrane and shell acts as a [pressure] barrier,” and “[a]ny disturbance…can [make it go boom]. There have even been cases [in which the shells] have been cracked” open, but then it still explodes when “the yolk membrane [was] pierced with a fork.” And, “[t]he explosion [can be] so powerful and sudden that it exceeds the blinking reflex [leaving] the eyes unprotected,” which can lead to vision-threatening injuries. Normally, it’s just facial burns, but her poor brother had his face right over the plate and got his eyes burned, and ended up in the hospital. “Ophthalmologists should be aware of this serious risk and caution the public against the dangers of cooking eggs in microwave ovens.”

But, come on. How common is this? There’s all sorts of quirky case reports in the medical literature, like people getting eye injuries from eggs thrown around on Halloween or something. But if you do a search, there do seem to be a bunch of papers on exploding eggs. But, I figured the best way to tell if this was a real phenomenon would be to search on YouTube, and holy moly: 25,000 videos, including one with more than a million views. Do not try this at home.

There’s even an article, in a journal on teaching physics, about how to use microwave ovens to perform “exciting demonstrations,” like “spectacular [egg] explosions” denting the metal wall, blowing the door open, and making the whole oven jump up. Now, if the eggs just exploded inside, that’s one thing, but the problem is that it can happen at the table. You sit down to eat them and then—boom. The majority of egg injuries are to the face, eyes, and nose, but it can also explode straight into your mouth, then put you in the hospital.

“Microwave oven manufacturers evidently “specifically warn against microwaving eggs…intact…and advise [not only] removing the…shell [but] piercing the yolk…prior to cooking.” Even reheating can be a problem. She was just carrying it in a bowl to the dining room when it exploded, rupturing her eye, causing a serious-enough injury that this group of ophthalmologists were like, look, forget just putting it in the instruction manual; maybe there should be a warning about eggs “on the microwave…itself.”

Please consider volunteering to help out on the site.

Icons created by Ben Davis and Musmellow from The Noun Project.

Image credit: Wikimedia. Image has been modified. 

Motion graphics by Avocado Video

Doctor's Note

I imagine eggsplosions were not what you were expecting. Neither was I! My next video explores what I suspect is the more pertinent question for most: The Effects of Radiation Leaking from Microwave Ovens.

For another indirect risk, though, see my video Butter-Flavored Microwave Popcorn or Breathing.

Microwave cooking is actually a very gentle cooking method when it comes to retaining nutrient content. See my video Best Cooking Method

If you haven’t yet, you can subscribe to my videos for free by clicking here.

188 responses to “Are Microwaves Safe?

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  1. When I used to eat eggs, they would explode in the microwave, that is, while still igin the shell. However, if I scrambled them, they would merely expand. I no longer cook eggs by any method.

    1. I have heard that microwaves change the molecular structure of the food and that is the concern regarding whether we should use microwaves to warm our food. Is there any basis in this safety concern?

      1. Microwaved food is perfectly safe. A microwave oven heats food using non-ionizing radiation. When molecules inside the food absorb the energy from the microwaves, they start to bounce around. This internal friction makes the food heat up; the food generates its own heat, so no heat must be generated by the appliance.

      2. While it’s true that microwaves change the structure of food, so does every method of cooking. That’s the entire purpose of cooking… to change the structure from raw to cooked.

        There’s nothing special about the cooking effects of microwaves vs boiling vs steaming vs roasting/baking per se. There are differences due to the presence or absence of water which can leach out nutrients from the food or cause drying of the food if no water is being used. But all cooking methods cause the raw proteins to unfold as they are exposed to heat. And there are the differences due to how microwaves cause food to cook from the inside-out instead of outside-in like Dr Greger talked about in this video.

        The only health hazard posed by microwave ovens is if they are leaking microwaves. That’s kinda like saying a pressure cooker poses a health hazard if it’s leaking steam. But if your microwave/pressure cooker is properly closed, then the microwaves/steam stay on the inside of the cooker and do the work we want them to do… changing the molecular structure of the food from raw to cooked.

        The fundamental problem is that people don’t understand what the word radiation means. They know that (ionizing) radiation like x-rays and gamma rays are dangerous, but that’s because they are high energy forms of radiation. What most people don’t realize is that microwaves are a lower energy cousin of the high energy forms. In fact, on the electromagnetic spectrum, microwaves lie between radio waves and the light our eyes perceive. But no one talks about radiowave radiation or light radiation and so people don’t get freaked out.

        1. Thanks, this is exactly what I was hoping the good doctor would be addressing in this (or future) videos! I’ve been avoiding microwaving foods for years due to scare info about the negative transformation of foods by microwaving. Your comment was very helpful!

        2. Do forest gorillas have microwaves? Well that’s all I need to know. Is microwave radiation a carcinogen?

          Cancer: A Man-Made Disease

          The historical record shows cancer wasn’t widespread among humans until the Industrial Revolution.

          The best-preserved human remains from antiquity are the mummified bodies of Egyptian rulers. Hundreds of mummies have been subjected to microscopic examination. But according to researcher Michael Zimmerman of Villanova University in Pennsylvania, only one shows any evidence of cancer.

          The striking rarity of cancer in ancient remains suggests that “cancer-causing factors are limited to societies affected by modern industrialization,” says Zimmerman. “In an ancient society lacking surgical intervention, evidence of cancer should remain in all cases.”

          When Cancer Became a Killer

          Zimmerman and his colleague, Rosalie David of the University of Manchester in England, combed ancient Egyptian and Greek texts for evidence of cancer. They also analyzed studies of prehistoric human and animal remains.

          They found that cancer did not widely affect humans until about 300 years ago. The first reports of cancer in scientific literature came in the 1700s. That’s when doctors noted scrotal tumors in chimney sweeps and nasal cancer in snuff users.

          “In industrialized societies, cancer is second only to cardiovascular disease as a cause of death, but in ancient times, it was extremely rare,” says David.

          “There is nothing in the natural environment that can cause cancer.”

          A Man-Made Plague

          The incidence of cancer keeps rising. One out of every two people born in 1960 can expect to receive a cancer diagnosis at some point in their lives. But only one in three people born in 1930 are believed to have developed cancer.

          We now come into contact with cancer-causing chemicals every day. A group of scientific and government groups recently published a list of common carcinogens.

          1. “There is nothing in the natural environment that can cause cancer.”

            Sorry but this statement is ignorant tosh.

            Cancer has been around a long time. They have found evidence of cancer in dinosaurs. They have found evidence of cancer in Neanderthals. It was around even in our pre-human ancestors. But people are living longer now so it shows up in people more often now.
            https://www.livescience.com/53777-titanosaur-dinosaur-had-tumors.html
            https://news.nationalgeographic.com/2016/07/oldest-human-cancer-disease-origins-tumor-fossil-science/

            But yes industrial toxins and pollutants will make matters worse. But then woodsmoke and charred meat probably promoted cancer too and they were with us long before industrialisation. So were intestinal worms, liver flukes and other parasitic infections for that matter
            https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5233816/

        3. Still. If all that ‘physics explanation’ of a simple heating process IS true, how do you explain Trump?
          And what about chemtrails?
          Yeti?
          Area 51.
          Bad haircuts…
          And those tube structures on Mars?
          Is Dr. Greger claiming you won’t see those things, or will care less about those things simply because we eat plant based diets???
          I don’t see cows worried about any of that, and THEY are vegans…
          Could it be that eating vegans causes hallucinations and unreasonable fear?
          One must ponder these things.

          or not…

      3. You are absolutely correct. This video is so disappointing that it lacks any discussion regarding the nutrients that may be damaged. Instead it talks about those childish safety dangers, like somebody smokes and burns his/her house instead of talking about lung cancer.

        Since it is claimed that this site is a nutritional website (and not a vegan website and we know it is a lie), where are the discussions about the impact of microwaving on nutrition? In particular comparing boiling, steaming, frying, or microwaving of vegetables for instance.

        1. If you are so upset with this site…”and not a vegan website and we know it is a lie),” why are you on it?
          Setting us all straight are you?

            1. I quoted you.

              What is your game here.
              Answer me truthfully now…is it true you think veganism is eaten inspired and you are here to spread the word of god against this heresy?

              1. Ah wonderful spell check…Satan inspired. not eaten inspired.
                Is it true you think veganism is Satan inspired and you are here to spread the word of god against this heresy.

                Spooky spell check it requires a capital for satan and no capital for god.

                1. Sadly, there are a few extreme fundamentalists who don’t understand the Bible very well who believe that. The main problem is that they use the King James version of the Bible from 1611, which while being a good translation uses the word ‘meat’ generically to simply indicate food. When the King James Bible is actually talking about animal meat it uses the word ‘flesh’. In this the KJV Bible is following the English usage of the 17th century. Unfortunately these extreme fundamentalists are using a passage in which Paul addresses a form of harsh asceticism and uses the old English usage for food and think it’s talking about vegetarianism when it’s not. If they bothered to read the original Greek they would understand their mistake but instead they just keep on repeating their error.

        2. On the discussion of the impact of microwaving on nutrition Dr. Gregers video may be found in the section below this video in the Doctors notes Best cooling methods.
          Click or touch that phrase and the video will show.
          Microwaving is the best preserving 90 plus percent of antioxidents in over 300 food test samples examined. Boiling is the worst.

          1. If heat destroys the enzymes that create sulforaphane in cruciferous vegetables, how does heating the food molecules as in microwaving not destroying them? Do you ever ask questions after reading something?

            1. If you are asking me….the video Best cooking methods is indeed about cooking not leaving things on a shelf.
              So yes they are heated. And heating by microwave preserved antioxidant contend in 90 plus percent of 300 sampled food items not 100 percent.

              So are you a agent of god or not?

            2. Jerry, Dr. Greger explains this clearly if you actually watched the videos here. Whenever cooking broccoli, for example, one should chop it up if it didn’t come pre-chopped, and let it sit for 40 minutes (I believe that was the time frame) so that the enzyme goes to work and creates the sulforaphane which once created is heat resistant. OR one could simply add mustard seed powder to their crucifers after cooking as it contains the enzyme needed to create sulforaphane, and you don’t need much (Greger tells you the small amount needed).

              1. Oh and one should follow those guide lines when cooking from frozen, too. This is because pre-packed frozen veggies are blanched to inhibit enzyme activity so the product lasts longer. All explained in his video.

              1. Re: Broccoli sprouts have more sulforaphane when briefly heated. As do other foods retain more nutrients when heated.

                This is correct. I heat the water to 160 degF and pour on the broccoli sprout and wait for 10 minutes before removing the water. I drink that water too so nothing is lost.

                I don’t want to use the microwave oven to heat because the microwave oven heats the food molecules and I cannot control the heat.

          2. Ron, boiling sweet potatoes actually does something to significantly preserve nutrients. There’s a video about it here somewhere – thought I’d share cause I think you might be interested. I was surprised because generally boiling = nutrients leaching into water.

          1. I find Dr. Greger’s notes including the links to additional related videos one of the most valuable features of the site. This additional information makes it much easier for people to target their search of the site for the specific information that they most want to find. You can only fit a very limited amount of information into any one short video.

        3. Ignorance is bliss – Dr. Greger made a video just as you suggested – Hope you take the time to review ”which cooking method is best”.

          Stop being a hater ❤

        4. Jerry

          I think forthcoming videos will discuss the impact of microwaving on the nutritional qualities of food.

          As for suggestions about new subjects for discussion here, what about the impact of the lies and myths promoted by deluded individuals and also by trolls, charlatans and cranks on the dietary practices of millions of people around the world?

          Somebody once said that Atkins (and his promotion of high saturated fat diets) was responsible for more deaths than WW2. I wonder if it is possible to quatify the number of premature deaths, heart attacks, strokes, new cases of dementia and cancer that have resulted from the decades long disinformation campaign to convince people that hign saturated fat diets are harmless or even healthy.

          Then there are the associated promoters of claims that high blood cholesterol is harmless or even protective. Often they are the same people as the saturated fat promoters because dietary saturated fat tends to raise blood cholesterol levels. If you are going to try to convince people to adopt high saturated fat diets, you will need to reassure them that the resulting high cholesterol levels are harmless.

          This might be a useful topic to research because it is a significant and ever-present threat to the health of people everywhere. Unlike microwaves.

          You ,of course, Jerry are a very obvious example of the highly vocal agents of disinformation who constantly seek to persuade people to adopt diets that will damage theiir health.

        5. Jerry Lewis – Dr. G has done the video’s on types of cooking methods and they are in the library of videos on this site. All you have to do is search them out.

          But you sure do like to never miss an opportunity to criticize for a perceived slight, do you? Your hyper-critical, hyper-denigrating, hyper-caustic, hyper-attacking personality illustrates itself regularly on this site.

        6. Yes I agree that what I found in this video shocked me and was disappointing. I guess I thought I had finally found a place that was going to get right to it. The lack of attention in this video to the widely-discussed debate on whether or not the molecular process involved in microwaving is safe makes me, a new listener exploring this site…wonder if I have actually landed somewhere wise and straightforward or if the info here is just more of the many supposedly unbiased truths out there that put forward the agenda/personality of the voice behind them. I understand that scalding can be an issue but…of course that is not what I came to the “are micros safe” video to learn about…I came to learn the science of the impact on the health of the food that results. Is Dr. Greger playing with his listeners? He certainly played with my precious time on this one.

      4. Yes..I heard the same about microwave ovens & it making the food undesirable after cooking in one…Wow..I was shocked you didn’t have any data on that Dr. Greger…

            1. What do you mean click but don’t trust or is it the other way with Ron?

              I saw the video I mentioned. So I must have clicked it.
              So agent of god or not?

            2. Once again brick wall Jerry, Greger doesn’t ask nor require trust, he presents EVIDENCE for us to see and learn for ourselves. This is WHY he’s so trustworthy. It you’re like trying to reason with an irrational child throwing a tantrum, I only reply at this point for the sake of other readers. Keep kicking and holding your breath Jerry, you’re not gonna get your way, the evidence doesn’t support what you’d prefer it to.

      5. As far as microwaved food goes, I don’t see much problem with it. In fact as far as AGEs go (Advanced Glycosylation End Products, a toxic by product that causes cross-linking linked to a number of diseases), it actually makes fewer of these than most other cooking methods do. AGE content increases with cooking methods as follows: (LEAST) Raw < Boiled < Microwaved <<< Baked/Roasted < Broiled < Fried (MOST)

        I do however have a problem with microwave LEAKAGE from microwave ovens, and as yet I have not measured any, including new ones, that did not emit high levels, enough that even 10 feet away exposes the user to greater microwaves exposure than an iPhone does in a bad reception area held next to your head. And if you stand next to the oven, looking in the window, you exposure goes up by several magnitudes.

        And just because microwaves do not have enough energy to cause ionization directly does not make them harmless. In 2016 the U.S. National Toxicology Program (NTP), a federal interagency group under the National Institutes of Health compellingly demonstrated that microwaves at low non-thermal levels and at cell phone frequencies can cause both DNA breaks and cancer:

        http://biorxiv.org/content/biorxiv/early/2016/05/26/055699.full.pdf

        Even this 2016 article in the WSJ agrees that times have changed: “Belt Clip? How the U.S. Tests Cellphones for Safety: Study results support push for tougher standards to protect humans from potential health effects” http://www.wsj.com/articles/debate-renews-over-health-risks-from-cellphone-use-1467829289

        “It’s a paradigm shift in my mind because this is the first study where tremendous care was taken to use nonionizing radiation, and not heat up tissue, and then find that nonionizing radiation caused tumors,” said Otis Brawley, chief medical officer at the American Cancer Society."

        I realize that as far as the potential dangers of microwaves goes, that despite the increasing evidence I find myself in a similar position to someone warning about the dangers of tobacco smoke in the 1950’s. Many people smoked several packs a day, and even though research had begun to come out about the dangers – after decades of effective suppression by the tobacco industry, but just about no one wants to hear about it, let alone take it seriously. Routinely exposing children to what we now recognize as toxic levels of second-hand smoke just seemed an accepted part of life.

        Decades from now, will we realize that the negative health effects from our continually increasing exposure to microwave sources proved just as damaging to health, though in different ways, than tobacco has? Hard to say, as research like the recent U.S government National Toxicology Program study has just begun to appear past the industry’s blockade. The industry argued that any microwave exposure that does not cause cooking – according to the theory they promoted – can literally NOT have any biological effects – and therefore any exposure below that level seems safe and does not need any testing for safety.

        Many research studies have invalidated this theory, demonstrating effects at microwaves well below the level needed for heating. (See https://www.researchgate.net/publication/242331926_Electromagnetic_fields_act_via_activation_of_voltage-gated_calcium_channels_to_produce_beneficial_or_adverse_effects for an overview). However for obvious reasons the microwave industry has stuck to this position and their lobbyists have made sure that our government policy makers have as well. This despite the U.S governments own NTP study demonstrating that microwaves at cell phone frequencies at very low exposure levels DO cause cancer and DNA breaks. ( https://www.wsj.com/articles/cellphone-cancer-link-found-in-government-study-1464324146 ) While with respect to cancer, I do not believe that the effect of microwave exposures will seem at all comparable in magnitude to that of smoking or of eating the Standard American Diet, this DOES open the proverbial can of worms, with respect to all of the safety studies the microwave industry has NOT done for having an effect on other diseases, while exponentially increasing human exposure to microwaves at a wide variety of new and untested frequencies year after year.

        1. A counter from the FDA…source document FDA Dec 12 2017 Microwave Oven Radiation…
          “Microwave Oven Safety Standard

          Through its Center for Devices and Radiological Health (CDRH), the FDA sets and enforces standards of performance for electronic products to assure that radiation emissions do not pose a hazard to public health.
          A Federal standard (21 CFR 1030.10) limits the amount of microwaves that can leak from an oven throughout its lifetime to 5 milliwatts (mW) of microwave radiation per square centimeter at approximately 2 inches from the oven surface. This limit is far below the level known to harm people. Microwave energy also decreases dramatically as you move away from the source of radiation. A measurement made 20 inches from an oven would be approximately 1/100th of the value measured at 2 inches from the oven.

          The standard also requires all ovens to have two independent interlock systems that stop the production of microwaves the moment the latch is released or the door is opened. In addition, a monitoring system stops oven operation in case one or both of the interlock systems fail. ”

          Cell phone we do know have problems I think the WHo has recognized that, But they are indeed held directly to the head commonly. Current recommendations are to use head sets and or limit use especially by children. Do not even sleep with them by the head.

          1. Ron –

            I have actually measured emissions from microwave ovens, both new and old, using my Extech 480836 EMF Strength Meter 3.5GHz RF, and as I stated above they put out FAR more than a cell phone does.

            The blurb above sounds like an outdated publicity piece written many years ago, based on what the US deemed as safe levels, dating back from the 50’s, when theory indicted that any exposure below that necessary to cook you seemed safe. Current research has proven that assumption wrong. Non-thermal levels can cause DNA breaks, leakage in the blood brain barrier, and yes, even cancer.

            And I don’t know about the rest of you, but I pretty much gave up on the FDA years ago as doing pretty much anything effective with respect to actually protecting the consumer years ago, except perhaps for contaminated foods that send people to the emergency room. In part because of the strong connection to the pharmaceutical industry (many eventually leave the FDA to have positions there) , but also because of how very few people work there, when you consider how very few employees they have – about 1000 to police the entire Center for Food Safety and Applied Nutrition section for the entire United States :

            https://www.fda.gov/downloads/AboutFDA/ReportsManualsForms/Reports/BudgetReports/UCM301553.pdf

            And that thousand includes secretaries, technicians, janitors, mangers etc. I wonder how many food inspectors they actually have? Despite searching, I have yet to find a number.

            As a result they have fallen way behind.

            About 1000

            1. WHO has then marked microwave ovens as a possible carcegenian?
              I believe they have done so with phones, could be wrong on that but I think so.

              I think a state is it California may have also taken some action on cell phones…did they on microwaves?

              1. Yes I double checked just now and found that California very recently gave special guideline for use of cell phones especially with children and WHO did determine cell phones a possible cancer causing agent, that in 2011..
                I checked WHO on microwaves and they say there are precautions for uses but they are safe. I find no notation for California.

                So it appears there are two things cell phones and microwaves..

            2. To add onto comments about the FDA, only until recently was Michael Taylor in charge of things who also happened to be a lawyer and lobbyist for Monsanto. It’s all so corrupt.

        2. https://www.ncbi.nlm.nih.gov/pubmed/22471240

          Impact of thermal processing on sulforaphane yield from broccoli ( Brassica oleracea L. ssp. italica).
          Wang GC1, Farnham M, Jeffery EH.
          Author information
          Abstract

          In broccoli, sulforaphane forms when the glucosinolate glucoraphanin is hydrolyzed by the endogenous plant thiohydrolase myrosinase. A myrosinase cofactor directs hydrolysis away from the formation of bioactive sulforaphane and toward an inactive product, sulforaphane nitrile. The cofactor is more heat sensitive than myrosinase, presenting an opportunity to preferentially direct hydrolysis toward sulforaphane formation through regulation of thermal processing. Four broccoli cultivars were microwave heated, boiled, or steamed for various lengths of time. Production of nitrile during hydrolysis of unheated broccoli varied among cultivars from 91 to 52% of hydrolysis products (Pinnacle > Marathon > Patriot > Brigadier). Boiling and microwave heating caused an initial loss of nitrile, with a concomitant increase in sulforaphane, followed by loss of sulforaphane, all within 1 min. In contrast, steaming enhanced sulforaphane yield between 1.0 and 3.0 min in all but Brigadier. These data are proof of concept that steaming for 1.0-3.0 min provides less nitrile and more sulforaphane yield from a broccoli meal

          1. Eating raw broccoli produces less than 20% of the active sulforaphane. There is a second enzyme that produces an inactive sulforaphane but because the second one is more heat sensitive, Dr. Jeffery recommends 5 SECONDS of boiling and 3-5 MINUTES of steaming, in order to destroy it. Prolonged heating destroys both enzymes. I think the microwave is ok to use on broccoli but less than 1 minute.
            There is another way to get around this dilemma. Dr. Jeffery mentions that radishes contain the myrosinase enzyme and lack the second enzyme so if you eat your broccoli with a radish, the enzyme will produce more active sulforaphane.

            1. Pat, what you said is correct. The problem with microwaving is that you cannot control the heat because microwave vibrates the molecules to heat the food and so you don’t know how much each molecule gets heated even if overall your food may be still cold. Whereas by steaming or even boiling, you can control exactly the temperature and cooking time to maximize nutrients.

              1. I don’t agree that because you can control temperature with boiling and steaming that you end up with foods maximized in nutrients. Boiled vegetables leach out their nutrients in the water so if you pour out that water, about 15% (on avarage) of the nutrients are “going down the drain”( bada boom, ching, Jerry Lewis is in the house). With boiled spinach, a much higher % of the iron ends up in the water. But this website has a video that touched on different cooking methods showing that the microwave method was the best at preserving the majority of antioxidants. Look it up. This website also has a video that pointed out that sweet potatoes boiled with the skin on offers highest level of nutrients, but in general boiling is the worst cooking method.
                Any heating will destroy certain vitamins, C being the most popular. Minerals are generally unaffected.
                All Proteins are affected by heat and some proteins are destroyed by the slightest amount of heat. Tertiary or quaternary proteins may be more heat resistant but they will denature with sustained heat. Even if you eat raw, those proteins become denatured in the stomach any way. The end result is that we absorb the amino acids which are the building blocks to make all our necessary proteins.
                Fatty acids are affected by heat. Eating raw here will give you better chance of getting those essential fatty acids, eg nuts and seeds.
                Check out the video Best Cooking Methods. The overall messages this website points out is that the best cooking methods depends on the specific food you are talking about–you can’t generalize, and that the best cooking method is the one that makes you eat more nutritious foods (except frying). If boiling your food makes it easier for you to digest or gives you more flavour and at the same time increases the chances of eating that specific food item, all the power to you.
                Some foods are better cooked no matter what method, like carrots, and others, like Bell Peppers are best raw. And not every single food item has been tested. Going back to your specific example of broccoli, and what Dr. Jeffery states, all methods are fine really, but you need to be very specific on how long it is cooked, or, eat it raw with radish.
                Almost all that I have stated here is not mine but a rehash of what Dr. Greger has presented.

                As an aside, check out the video on “Carnitine, Choline, Cancer and Cholesterol. The TMAO Connection”.

                1. For one thing, I semi cook my vegetables to make my soup and so I consume also the liquid, so it’s not like the nutrients will be lost because because they leach into the boiling water. I know what I am doing and so I cook each part of the soup at different temperature and duration. For instance if my soup contains bean or potato which require more cooking time then I will cook them separately and then mix with the rest of the soup ingredients at the end. I don’t cook everything together at the same time.

                  You are talking with a top cook and nutritionist here :)

        3. Thanks for your post, alef1. This is my concern as well and for me personally, I see no need to risk it when I find it easy and even prefer living without a microwave. I don’t like the idea of having anything constantly around that could cause any extra amount of radiation exposure. Some things we can’t help in the modern world but microwaves seem an unnecessary addition to me. I would like to learn more about it though so I can inform loved ones who can then make up their minds on what to do with the info.

      6. I’ve also heard this! The article I read a long time ago said that since the molecular structure changes, our body doesn’t recognize them and stores them as fat. I’d like to know if this is true!

        1. what they said is that the protein is denatured, and so it’s not protein molecule anymore.

          https://www.ncbi.nlm.nih.gov/pubmed/11088227

          cssf.usc.edu/History/2013/Projects/J0506.pdf

          But then I read that denature protein is good for you. I have no idea but people have been living healthy before the invention of the microwave oven and so I am not going to try a new thing that makes my food taste less good.

  2. I have the perfect solution to eggs exploding from being microwaved … avoid eggs altogether! In fact, I currently don’t have a single egg in my house :-)

    1. … and you miss the most nutritious food on earth.

      Just a general question, why are vegans against egg eating since the chicken never complaint about people taking away their eggs, the way that bees are very sad when people take their honey.

      1. As a moral issue considered veganism, one does not have to have a animal voice complaint against a action it does not want nor reasonably desire to have done to it or its products. We as intelligent beings may make that determination.
        My female dog may perhaps want to have puppies. I make the determination for her as it is not possible for all her potential puppies to be taken care of.
        My dog may also want to eat cow poop. I know it is bad for her and do not allow her to do that.

        Point being I can make the determination for a animal regardless of complaint or opinion by the animal. If my determination is to the animals benefit. The question always is what is good for the animal. Not complaint.

        1. Eggs most nutritious food on earth is not substantiated in science. The most nutritious food on earth humans considered is most probably human breast milk. Other than that there really is no singular food which is completely nutritiionally adequate.

        2. So what you are saying is that we need to let the chicken having their chicks as many as they want?

          Should we stop the tiger from eating the deer?

          1. It is abstract the subject. But as a vegan mostly which I am….I think we should gradually as a population get away from eating chickens and eggs and in that intention first stop breeding them.

            Tiger eating a deer…why should we do that?

          1. It can kill dogs if they eat enough of it.Someone I worked with his puppy died from that.
            Dogs eat all sorts of things. Someone I knew had to bring his dog into the vet about yearly as he ate all sorts of objects plastics and such.
            The own a dog you have to protect them. Sometimes from their own tendencies. Our living is not a natural environment for them

      2. #Jerry Lewis, I like to give my mustard in addition to your coments.

        First, this site nutritionfacts.org is not (!) a vegan site – it is a site who Dr.Greger talk mostly about the advantage of a whole food, plant-based, low fat diet for people. VEGAN means more, Vegans are against every using and exploitation of animals – that includes much more then only a animal free diet.
        The problem with eggs have to main reason. You will find on the site of nutritionfats.org a lot videos, where Dr.Greger explain the problem from the view of health.
        The other problem with eggs is from the vegan view – if all animals are free, no farming etc., and you would find a nest of a chicken and would stiel a egg for your hunger – then it would be not that problem, not from the view of a vegan nor from the view of health, because you will find no so often the chance to stiel a egg.
        Please do me and you a favor – if you have any understanding question, feel your free to ask, also, if you have heart the opposite of a issue discused by Dr.Greger, feel your free to tell us this – with the link. B U T, please, let the people here be enthusiastically be from the whole food, plant-based, low fat diet, because this don’t hurt anyone (not even a moskito, spider, cow, pik, chicken, dog or cat ;-) )
        I’m sorry for maybe any wrong commas or writing – I’m not a native speaker and learnt never English at school.
        Stay healthy – Steffen from Germany

        No problem with the eggs, if (!) you will find a egg on a nest of a free (!) chicken. from this point of view vegans are against “eggs” because the circumstances araound the farm-chicken, like all animals on farms.
        The other site of your question is answered several times due Dr. Greger – you will find a lot of videos.

        And a generally thought relating to microwaves.

        1. “No problem with the eggs, if (!) you will find a egg on a nest of a free (!) chicken. from this point of view vegans are against “eggs” because the circumstances araound the farm-chicken, like all animals on farms.
          The other site of your question is answered several times due Dr. Greger – you will find a lot of videos.”
          Sorry I forget to delay this part…

          And a generally thought relating to microwaves.

          Why should we use such things if we have a normal oven since tausend of years, there is no nessecary… end of discussion.

          1. Good post Hell

            Less energy used is one reason to use a microwave. I want to cook my sweet potato in my oven, maybe it is 40 minutes. Microwave is 6.
            It todays world we must do what we can to use less energy.

      3. Vegans are against all consumption of animal products because it involves enslaving animals to suit human preferences. But that is irrelevant to this site.

        1. Enslaving?

          https://vimeo.com/170413226

          Irrelevant? Why don’t you guys admit that this is a vegan site and then it will end all critiques about how you are not eating the optimal diet. Because you are doing for the love of animals then so what if it makes you slightly not healthy? But don’t disguise your veganism behind the pretend that it is “sciences”.

          1. You don’t understand a distinction. I am mostly vegan and have been for years. I am on this site. But that does not mean the site itself is vegan.
            I am vegan for moral reasons. Others here may be vegan in diet but it is not for moral reasons but for health reasons.

            There are two types of people who espouse a vegan diet. One who does it for moral reasons and one who does it for health.

          2. Jerry your pathetic, irrational claims of this being “a vegan website” have been refuted countless times with clear and logical explanations. It is obvious to anyone on this site with a remote level of intelligence that this is a science-based website for the purpose of educating the public on human health.
            You sound like a complete idiot and that’s the absolute nicest way I can say it. I’m starting to really think you can’t help yourself. TG is right, you clearly have a head problem. Try eating two raw garlic cloves a day, get rid of some of that lead in your system… it may help.

      4. Just claiming that something is “the most nutritious food on Earth” does not make it the most nutritious food on Earth. Even the egg industry isn’t dumb enough to make that claim. But, sure, lots of dodgy alternative health and nutrition websites will state this. That doesn’t make it true though. For a start, where is the evidence for such a claim? For another thing, the nutrient density concept is quite complex I understand and there is no universal agreement on how to measure it. But if you look at some US Government standards in this area, eggs would apparently be unlikely to qualify
        http://ajcn.nutrition.org/content/99/5/1223S.long

        But then you are into assertion and word magic not evidence, aren’t you Jerry?

        “magic involving the use of words in a manner determined by a belief that the very act of uttering a word summons or directly affects the person or thing that the word refers to”
        https://www.merriam-webster.com/dictionary/word-magic

  3. The glass in the microwave door can also explode. This happened to a co-worker of mine years ago (12?); he was heating a bottle in the microwave, left the room, and heard a BOOM! He sent me photos of the shattered door. We were shocked, and did some online research — and yes, exploding microwave doors have been reported. The microwave doesn’t have to be old, and it doesn’t have to be on, when a door explodes. And owners have been injured by flying glass shards.

    But glass oven doors can also explode. Both events are rare, and have to do with the type of glass and manufacturing defects in it, as I recall. I don’t remember seeing any reports of glass cook top stoves exploding.

  4. My question is totally off-topic, but I want to ask this and I see no other avenue to reach Dr.Greger or anyone else. My daughter is 9 and has been having random swellings since April 2017. She is very healthy and is rarely sick. We are finally looking at a diagnosis of hereditary angioedema which is a rare genetic disease. We have no family history of this disease but apparently it can be a new mutation. What HAE means is that you either lack C1 inhibitor protein or it is dysfunctional and hence your immune system goes wacky. There is also a 3rd type where C1 inhibitor is not lacking or dysfunctional yet you still get swellings.
    Would a WFPB diet help a person with this condition reduce the number of swellings? I see it as a WFPB diet would keep the inflammation lower in your body and less need for your immune system to be activated, thus this mechanism will be triggered less often.
    Can someone please chime in? I’d so like to hear a positive testimonial or atleast anecdotal evidence in favor of WFPB helping HAE patients.
    I eat the WFPB way but the kids and hubby do not strictly when eating outside of the house.

    1. Myira, I can’t see that a trial period would hurt since there is no negative effects of a WFPB diet. Perhaps phrase it as an experimental therapeutic diet to see if diet can affect her symptoms. And perhaps get the rest of the family to go along as a show of solidarity with your daughter. After all, what is more important food or family. Me I pick family.

      1. Good point Jim. We all eat plant based no oil at home since that is what I cook, so meals at home are totally covered. I would have to pack her a lunch and snacks for school like I did today. Luckily she is not a big fan of meat, so it cannot feel like she is giving up a whole lot. The occasional eggs they eat for breakfast will have to go. I guess this would cover 90% of what she eats. The rest is occasional treats at parties which is really hard to keep a kid from eating. (parties around here in school and such, they seem to think junk is the only fun food :( Cannot change that mindset eaily)
        But 90% is better than anything.

        1. Myira, you have probably thought of it already, but I suggest figuring out what her favorite WFPB “dessert” is and bring it along with her to the parties to encourage her to stick with your program. I recently was at a buffet and when they brought out a beautiful fruit tray, I was delighted when an 8-10 year old boy in attendance, almost jumped up and down and fairly shouted, “FRUIT!!!” Of course, there are other WFPB sweets recipes that can be found on various WFPB sites–like that of Forks Over Knives. Depending on how ambitious you are, you could bring along a couple of such items….

          Best!….

          1. Thank you Lisa! Absolutely makes sense, and luckily my daughter is a fruit lover. She does not have a sweet tooth either which is also something in her favor. (like she shaves off frosting from cupcakes finds it too sweet)
            I just need to get a couple of tried and tested healthy deserts under my sleeve.

        2. Why no oil? are some oils healthy, like avocado oil? omega 3’s help reduce inflammation, yes?

          &, hmm, how to make some non-junk foods fun foods… I have a hot cacao drink I make as a treat (cacao being anti-inflammatory,
          and it’s w stevia not sugar) if she’s old enough for “chocolate” (real chocolate) but fruit and carrots and english pod peas are fun foods too!

          1. That is an awesome suggestion. I am already subscribed to forks over knives emails and I’ve been meaning to try out some of their dessert recipes. I have become good at adapting Indian recipes to this WFPB no oil diet, but I have not experimented with desserts or things that kids would calls treats.

          2. Hi I’m a medical moderator with NutritionFacts. Thanks for your great question. We get a lot of questions about oil. They have been promoted as a healthy thing. But if you think about it, they are highly processed. You can think of it as similar to fruit juice in the fat world. Avocado oil has just the oil sucked out of the avocado. No vitamins, no fiber, no protein . . . Just the fat. It’s about 100 calories for a tablespoon with really no nutritive value. We recommend whole plant food sources- eat the avocados not avocado oil. Peanuts not peanut oil. Oils have actually been shown to be inflammatory. You are better off getting your omega 3’s from whole food sources like walnuts and ground flax seeds. Dr. Greger has numerous videos on oil that expand on this. These are links to just a few of them:
            https://nutritionfacts.org/video/olive-oil-and-artery-function/
            https://nutritionfacts.org/video/extra-virgin-olive-oil-vs-nuts/
            https://nutritionfacts.org/video/which-parts-of-the-mediterranean-diet-extended-life/

            All the best to you,
            NurseKelly
            Moderator

            1. NurseKelly, I’m not arguing the benefits of adding oil to diet, but how can you say there are no vitamins when some plant oils are very high in vitamin e and also contain other nutrients? Granted, it pales in comparison to the whole food and using oil as your source of vitamin e or any nutrient would not be a healthy choice as if one does consume oil, they should do so in very small amounts. But to say there are no vitamins present is just inaccurate. It’s certainly not just fat void of any other compounds, but it is isolated fat.

        3. Myira, totally up to you, but you could show her the moral reasons for not consuming animal products by learning and/or explaining what the animals go through and possibly finding footage appropriate for your daughter. Kids generally will choose taste buds over health, but compassion for animals is much more powerful. Understanding this may help her want to abstain from those kinds of foods even when given the choice not to. It might also help to make sure she has plant based treats around, even if it means being less than perfectly WFPB 100% of the time. Better to eat some popcorn with a conservative amount of oil and small amount of himalayan salt than opt for a bag of potato chips if one really wants a snack like that. But if they enjoy things without added stuff like that, no need to add it. I personally am WFPB but not as strict as some (100% plant based though, as I am vegan). I wouldn’t enjoy myself if I never allowed myself any oil or any salt. But I’m in optimal health as I am mostly whole foods. Of course this is just me and isn’t the case for everyone.

    2. “We are finally looking at a diagnosis of hereditary angioedema…” You’re looking at? Have you confirmed it with genetic testing? And how do you know the swellings are “random?”

      1. So it started with a swelling on one hand below the wrist in April 2017. Generally thus far the swelling subsides on its own in 2-3 days max. I say random because there has been no identified trigger like injury to the area or anything she ate. No itching and no pain for the most part, except the one on the inside of her pain hurt. Her pediatrician was clueless and sent us to a ped. rhuematologist who was clueless as well. I came across herediatary angioedema online and when I brought it up the rheumatologist seemed to agree the symptoms fit. So yesterday we saw an Allergy Immunology doctor in our city that was recommended to me by the patient advocate at http://www.haea.org. He said its more likely to be auto-immune uticaria with angioedema than hereditary angioedema but he has not ruled it out. He drew blood for C4,C1-INH tests yesterday and now we see him in a month. In the meantime if she gets a swelling he wants to see her right away. So there we are. In the meantime when I posted what he said on a facebook group, a poster there said if I could have $20 each time a doctor tells someone they dont have herediatry angioedema only to act surprised when the tests indicate otherwise :(
        I feel devastated pretty at the brink of this impending diagnosis of a horrid rare disease for my child. Her whole life hangs in the balance so I’m prepared to do whatever it takes to make it better. Diet is the easiest thing to change in my mind.

    3. Myira,
      Dr Greger does regular Q&A sessions via Facebook live. Check his Facebook page for when I The next one is due. He also does them via YouTube, I am not sure how you get the Qs in on YouTube.

    4. Hi I’m a medical moderator with NutritionFacts. Thanks for your great question. Sorry to hear about what is going on with your daughter. There really is no condition that a whole food, plant based diet will hurt. It will reduce risk of heart disease, diabetes, cancer . . . So there is no harm. This is the healthiest diet for humans.
      Dr. Greger has not done any videos on this condition specifically. He recommends the best place to research topics he hasn’t specifically addressed is pubmed.gov I did see they have some information on HAE
      https://www.ncbi.nlm.nih.gov/pubmed/?term=hereditary+angioedema

      Good luck to you.
      NurseKelly

  5. I think when people ask if microwaves are safe they are not asking if there is a chance they could accidentally burn themselves or drop the thing on their foot . They are asking do the microwaves alter the food somehow ?
    One other thing is you can cook a potato in the mic but I prefer cooking the potato with the skin on in some salted water as I feel it would draw out some of the pesticides in the potato . I wonder if that has ever been investigated .?

    1. Potatoes with skin on in salted water to remove pesticides…..I can reasonably guess that is has not been tested. But it is a guess honestly.

      On cooking methods affecting contamination of various products..yes I think it has and variance can to my dim recollection have a result.
      Boiling as opposed to frying things like that sure. But really one is better served to my opinion if pesticides are a concern by avoiding GMO and buying organic which is possible in most supermarkets nowadays.

      1. Well I look at it this way.

        How much more important is the content of what we are putting into the microwave than any possible food alteration.
        You eat eggs and the least of your problems is probably going to be getting hit in the eye by a microwaved one. Cholesterol fat and replacement of other healthy items are going to be the concerns.
        And then possible alteration of that egg…possibly, I rarely say never is always never.But really is not skipping the egg itself the thing.

        I am not to worried about sweet potato alteration, which is my favorite use of a microwave. If there is a alteration I would guess it would depend on the item. Just a guess though.

      2. A microwave oven does not alter your food, except to cook it. Basically, the microwaves excite the food’s water molecules, and they produce heat. Chill out.

    2. hi buster, Dr Greger has addressed the question of cooking methods which he links under Doctor’s Notes of today’s video. https://nutritionfacts.org/video/best-cooking-method/

      As for your question about removing pesticides from produce, there are many articles and videos that touch on this topic, but here is one https://nutritionfacts.org/2017/04/20/the-best-way-to-wash-fruit-and-vegetables/

      You can read about the hazards of using salt here https://nutritionfacts.org/topics/salt/ Generally speaking, Dr Greger does not recommend using it. This, and many more topics can be searched via the search feature on the menu. Hope this helps

      1. Actually, Buster has is right. The salt isn’t pushing anything… instead, it’s drawing water to itself. Osmosis is a phenomenon where the solvent (i.e., water) moves to dilute the concentrated solution (i.e., the salt water). So in this case, the water would move from inside the potato out to the surrounding salt water to dilute it.

        As far as that water carrying pesticides away, it would depend on whether the pesticide is water soluble. If it is, than yes, the pesticide could possibly be carried out of the potato. But, if the pesticide isn’t water soluble, then I’d expect it to stay where it is unless it’s on the skin and mechanically removed during the scrubbing of the potato.

    3. My main concern with microwaves is if they affect the food somehow. Like I heard if you use microwaved water to water seeds they will never sprout. Is that true?

      1. No. Water is just as much water after microwaving as it is after being boiled on the stove.

        Heard from whom? I’ve also heard the earth is flat. There are a lot of folks out there who want to hoodwink others to make a buck or impress those around them by sounding smart with half-truths.

  6. Not a bad post but I’d love to hear more about the dangers in relation to food quality after cooking. Does microwaving degrade nutrition? And more than other heating methods?

    No worried about ‘radiation’, thats just superstition and has no basis in science, but I could imagine that e.g. some parts of the food are being boiled for a long time and losing quality while other parts are still cold and need more heating.

    1. I think there may be a video on that nutritional content, perhaps the moderators will provide it. But to a dim recollection of other study I think there is no negative but possibly a positive as opposed to frying and some such.

      AS to radiation you are correct normally. If however the door gasket becomes clogged with food or damaged there can be leakage which can be harmful.
      So we must clean the door gasket ;)

  7. Interesting BUT what is the latest data on how much if any that microwaves damage our food? If you microwave veggies for an hour I’d imagine they would be ruined? so how long is too long? If you listen to the raw food crowd then any form of cooking destroys the ENZYMES? etc. Thanks!

    1. I look at it in the context of normal cooking. If you boil veggies for fifteen minutes you are boiling them to death and likely the veggies themselves will loose nutritive content probably vitamins. But if you don’t microwave a sweet potato for 3 minutes on each side likely your sweet potato is underdone.

      So it depends. Generally with experimentation I find the best time to cook a thing but not overcook it. There are recipe books that address that but all microwaves do vary a bit.

      Raw foods that crowd no offense to them but most of their stuff does not seem to be by scientific study reinforced.
      Some raw food is probably a good thing. Most of us do raw foods most fruits for instance. Veggies it depends but often the nutritive content is not grossly changed and in isolated incidents such as raw cabbage as opposed to cooked may actually be favored by cooking.
      We digest raw cabbage less easily than cooked in the provision of certain nutrients to my dim recollection. so it depends.

    2. The raw food crowd is partially correct… cooking does ‘destroy’ enzymes since enzymes are proteins, too. But then, our stomachs destroy enzymes as well when they bathe them with acid to break the food down.

    1. From the Doctor’s Note:

      “I imagine eggsplosions were not what you were expecting. Neither was I! My next video explores what I suspect is the more pertinent question for most: The Effects of Radiation Leaking from Microwave Ovens.

      Microwave cooking is actually a very gentle cooking method when it comes to retaining nutrient content. See my video Best Cooking Method”

    2. Some form of what some describe as radiation light energy pass through our bodies at all times. Scientists have to conduct some experiments deep underground in specially sealed chanbers if they want to completely eliminate radiation for some specific study.

      But putting ones head or hand in a operating microwave is not a good thing at all.
      If one keeps the door gasket reasonably clean and not damaged damaging radiation will likely not emit.
      Very very early with the first devices around 1970 there may have been some problems.

  8. Found some resources:

    First the doc’s own vid: https://nutritionfacts.org/video/best-cooking-method/ – TL;DW: Microwaving is the best way to cook vegetables. Not 100% sure it applies to animal products.

    Found this: http://lib3.dss.go.th/…/no.1p1-360/1998v46no1p206-210.pdf – “B12 in beef degrades about 35% after 6 min cooking”

    On the other hand: http://journals.plos.org/plosone/article… – “no difference between microwave and conventional heating” – so especially when not cooking but just warming, microwave seems ok..

    Oh but – http://pediatrics.aappublications.org/…/89/4/667.short… – “Microwaving at high temperatures (72°C to 98°C) caused a marked decrease in activity of all the tested anti-infective factors.” Low temperature microwaving seems better but not ideal as well, although it primarily concerns bacterial growth after microwaving, so if you microwave, then feed immediately you might be oK?

  9. My understanding from a book on nutrition that I read a few years back is that microwaves pretty much destroy every good chemical/nutrient in the food you that is heated with it.

    1. Any science I have seen does not seem to support that. I imagine if you microwaved something for a hour or so sure..but it would be pretty unrecognizable at that point as food.

  10. What about the chemicals that leach into the food from so called microwave safe cookware. Then it’s commonplace for non “microwavesafe” containers to be used. It may not be the microwave to blame yet food is commonly tainted that would otherwise not be because people don’t heat things in plastic on the stove. Yet another category is things like microwave popcorn. Unfair to blame the microwave yet without it those chemicals are not present.

    1. Just me but I generally do not trust industry in America.
      So I take things out of the plastic wrap usually and put them on a microwavable porcelain type bowl or plate and cover it with a sheet of wax paper.
      If the plate it came in appears paper I will leave it in that. Plastic in it or on top of it generally no though they say it is safe. Is the wax paper bad possibly but as I read it safer than plastic. Who knows what is in plastic.

      Even PBA free stuff is not really safe for water as one of Dr Gregers videos attests.. So how can we trust plastics in microwaves…I do not but have not the science to back it up.

  11. I was surprised that Dr. Gregor didnt address the changes to microwaved food.
    No one should be using a microwave oven for food.
    We use it to warm things, however, such as neck pillows, and to sterilize sponges.
    Everyone should do their own research and make their own decisions.
    There are studies out there that have been done on the dangerous changes
    in microwaved food. Here is a start:
    http://www.thelibertybeacon.com/microwave-ovens-hidden-dangers-in-plain-sight/

    1. Certainly one has to make their own opinions on things. That site I viewed it and it appears a right wing conspiracy type site. It is certainly filled with adds and the name itself appears trademarked….am I wrong in that?
      I personally don’t trust anything from sites like that. You may of course.

    2. I actually clicked on the offered link. Here’s its closing statement:

      “To sum everything up, microwaves do nothing but instill cancer in our food and bodies. They eliminate all nutritional value from the food we put in and it destroys our health and even DNA. We need to cut the use of microwave ovens from our lives!”

      Fear mongering at it’s worst. Now microwaves put cancer in our foods and bodies? They eliminate “all” nutritional value?! Destroys our DNA?!

      Fer cryin’ out loud!

      I tried to find the scientist who allegedly wrote the article, but can’t find him on the Internets.

      Just because someone can write something, put in a lot of sciency mumbo jumbo and post it on an website doesn’t make it true.

  12. Hi
    I have heard that the door should never be opened during cooking unless the stop button is pressed as if it is opened whilst cooking microwaves can escape causing injury which is not always obvious.

  13. I put some cold tea in a microwave once, heated it a little bit, then I took it out of the microwave and as the cup wasn’t very warm I just took a sip from it and almost seriously scolded myself. It was piping hot! I learnt my lesson there.

  14. It is sad that some folks do not and will not understand basic science. I have a master’s degree in electrical engineering. I have no ties to the appliance industry.

    Microwaves heat food by wiggling the molecules until they are warm. Heating something in warm air or water does basically the same thing. But some folks are just determined to believe that microwaves somehow affect food in other ways. Ways that they do not understand, but believe nevertheless.

    As for the gasket on your microwave door, it works by being a waveguide that is narrower than it is long. A waveguide beyond cutoff, in engineering terms. The only way to defeat it is to leave the door open. Which is why there is an interlock switch in the door. If there is enough food or dirt to prop the door open, it will also actuate the interlock switch.

    Yes, you should heed the warnings about things that get hot inside but stay cool outside. Like eggs and jelly donuts.

    It helps to understand the difference between ionizing and non-ionizing radiation. Look it up.

    1. Disagree on the specifics of the door/gasket. The FDA has a printout on the use of microwaves. They mention cleaning the microwave and not using a microwave if the door does not close properly for basically whatever reason. If it was a impossibility they would operate always when the door is not closing properly no notation to that effect would be necessary.

      Point being the interlock is not a fail safe mechanism. One must keep the gasket to the door reasonably clean and as they mention in that document clean the microwave. Check to see it is not damaged if one would perhaps drop it..
      I could provide the print out here but it is rather lengthy and I will have to go to another device.
      But will do so if you consider it necessary.

          1. Decided to copy and put here the relevant items from the FDA source materials.. Hope it does not conflict with Dr Gregers upcoming video ;)
            “Checking Ovens for Leakage and Other Radiation Safety Problems

            There is little cause for concern about excess microwaves leaking from ovens unless the door hinges, latch, or seals are damaged. The FDA recommends looking at your oven carefully, and not using an oven if the door doesn’t close firmly or is bent, warped, or otherwise damaged.
            The FDA also monitors appliances for radiation safety issues and has received reports of microwave ovens that appear to stay on – and operate – while the door is open. When operating as intended, microwave ovens have safety features to prevent them from continuing to generate microwaves if the door is open. However, if an oven does continue to operate with the door open, consumers cannot be 100 percent sure that microwave radiation is not being emitted. Thus, if this occurs, the FDA recommends immediately discontinuing use of the oven.

            Tips on Safe Microwave Oven Operation

            Follow the manufacturer’s instruction manual for recommended operating procedures and safety precautions for your oven model.
            Use microwave safe cookware specially manufactured for use in the microwave oven.
            Don’t operate a microwave oven if the door does not close firmly or is bent, warped, or otherwise damaged.
            Stop using a microwave oven if it continues to operate with the door open.
            As an added safety precaution, don’t stand directly against an oven (and don’t allow children to do this) for long periods of time while it is operating.
            Do not heat water or liquids in the microwave oven longer than recommended in the manufacturer’s instructions.
            Some ovens should not be operated when empty. Refer to the instruction manual for your oven.
            Regularly clean the oven cavity, the outer edge of the cavity, and the door with water and a mild detergent. A special microwave oven cleaner is not necessary. Be sure to not use scouring pads, steel wool, or other abrasives.

    2. Thank you Bob Huenemann for chiming in with the science on this topic. I did post above videos from this site that microwaves can be one of the best ways (nutrition-wise), to cook our vegies, but seems folks can be reluctant to give up ideas. I do appreciate your comments on the door – it was something I had wondered about.

  15. I have a suggestion for the editors of the website.

    When a video such as this one is first published it more often than not includes a link to the next video in the series. Today we have:
    http://nutritionfacts.org/video/The-Effects-of-Radiation-Leaking-from-Microwave-Ovens

    But of course, on the day of publication tomorrow’s video is not yet available. Later this link will be useful. Today it is good as a prewarning of what we will get tomorrow. However impatient, enthusiastic folk like myself will watch today’s video and immediately click the link wanting more.
    The result is that we are shown a standard “broken Link” page saying “This video is not available- it may have been removed”.
    That is confusing.

    So my suggestion? Add to the broken-link page the phrase: “… or perhaps has not yet been published – try again in a day or two.”

    1. Thank you for the suggestion, George! We know that is a point of confusion and will definitely consider this option.

  16. Our microwave is mounted over the stove and I am often cooking on the stove while something is cooking in the microwave. I am standing there with my head right next to the microwave and wondering…. is this a radiation hazard? (This question may prove that there are some negative effects ?!! : )

    1. Reading the FDA document they do advise against having you or kids body part right on the microwave but no admonishment is presented being close to it.
      They qualify it however as being if one wants to be extra cautious.
      Standards of manufacture requirement prevent gross harmful radiation emission in place since about 1971 I think.

        1. Did god tell you to make that comment Jerry?
          I ask once again are you here on this site because you think you have been told by god to be here to fight the evil forces of veganism?

  17. This really doesn’t address most people’s concerns about microwaves, in that, it changes food on a molecular (that might not be the right word) level thereby impacting the nutrition or even safety of the food.

    1. under the video one finds the doctors notes…..there one finds best cooking methods. That I think is a link which should take you to the video on that. Click or touch that phrase…..

      As he says in the notes it is a gentle form of heating of foods.

  18. Everyone I know who doesn’t use a microwave because of safety is concerned with the microwave radiation being harmful. I never even thought to wonder about the safety of cooking in a microwave, and I have been using them for 20 years.

  19. I had a new m-wave Installed (following Irma damage.). It has a potato button. It senses the moisture and dings when it is done. Don’t have to set the time or periodically check it– of course you do have to wash and poke it with some holes to prevent an exploding potato. Works really nice for russet and sweet potatoes. It also has other sensor buttons but I’ve not tried it. You have to keep the interior clean as well as the door gasket. Use common sense and not lean on it. AND if you bring a cup of water to a boil for that herbal tea bag, you must be extremely careful– just dropping the tea
    Bag into m-wave boiling water causes the water to explode up and out and has caused considerable facial angst. You must let it sit. I’ve seen it in emregency rooms . I’m not an engineer but think it is worth mentioning. Be cautious in all one does.

  20. I am more worried about using a microwave to heat foods within plastic containers. Since some plastics can outgas when warmed I would rather not risk the chance that some of the plastics gets into the food. Hence I am heating food on only glass/ceramic dishware.

  21. This was the first time I have been disappointed in a NF video. What about the dangers of micro waves leaking out of the machine to cause harm to people? And the idea that the nutritional value of the food is degraded by using a micro wave, too bad these issue were not addressed.

    1. “What about the dangers of micro waves leaking out of the machine to cause harm to people? ”

      Hi James –

      For more information on this, see my post near the beginning of this thread about 7 posts down.

    2. The nutritional quality of foods as regards to microwaves is addressed in the doctors notes just below the video from 2010…
      Best cooling methods. Click or touch that above in that section.
      Microwaving is best as per 300 samples of food for antioxidant retention.

  22. I cook egg in MV because its fast. Here’s how: put a little water (2 tbsn) in a cup, break the egg open and put egg in cup, cover cup with a small plate/saucer, microwave on low setting for 30 seconds, repeat, wait a half minute, repeat low setting 30 sec. After about 2 minutes of this cook at low temp, wait, cook some more, you get what looks like a boiled egg without the explosion and the water is absorbed in or evaporated more or less. Wait a minute before eating – yes by this stage its F’ing hot so use common sense.

  23. I studied a bit years ago the macrobiotic diet and lifestyle. This is not science and just a observation but the proponants of that were very against any sort of electrical thing in cooking a electric range as well as microwave.
    It may have to do with the seaweed they ate as I think Dr Greger has mentioned some froms of Japanese seaweed are contaminated .
    But in any event they did not tend to live very much longer than anyone. In their seventies usually and some by cancer.

    Since then I have not really taken this antimicrowave fevor very seriously.
    But it is quite popular on the internet. I generally do not trust what the government says as well.
    Perhaps Dr Gregers new video will shed some more light on this and perhaps change my mind if study shows otherwise but I doubt it.

    I put it in with chemtrails stuff like that.
    Again just my personal opinion.

    Phones I take as a seperate issue which study has supported as cautions are necesary.
    And I do when I read this occasionally remind myself of that southpark video on a microwave medicinal pot and Randy . Which is not a pleasant memory :(

    1. Well that would depend on how the study is framed. Was the control also boiled? Was a elemental check performed to see if some of the minerals were dispersed from the water by the heating process? Was a similar check of elements done on the control…and on and on.
      What was the presumed nature of the change? They must have a thing they suspect or are looking for. What are they looking for and are they looking for it also in the control?

  24. But isn’t the real microwave issue about the potential harm that the microwaves may cause to the nutrients in the food? Some people, who are smarter than me, claim that when foods are subjected to harsh microwaves their molecules are jostled and vibrated so severely that their contents could possibly be damaged and made less nutritious or even made poisonous. Could this be true? Are there any studies on this suspected danger? And what about the danger of microwaves escaping and causing damage to people standing nearby? Please reply because I microwave just about everything!

    1. Dr Greger has done a video on a study of the testing of 300 or so types of food for antioxidant reduction in cooking. It is called Best Methods of Cooking and is found in the doctors notes just below the video. Go up to that and click or touch that title and you will go to the video.

      Of all the types of cooking tested microwave did best as to retention of antioxidant capacity in food preserving in excess of 90 percent of that quality.

      The dangers of such escaping are to be expressed in his next video out I think tomorrow.

  25. Always err on the side of caution. Throw your microwave out, or never buy one. Just eat most of your food raw. Cook your beans on the stove and eat as much as possible raw.

  26. I read an article in Reader’s Digest a few years back where the writer stated that cooking anything on plastic in a microwave was a cancer risk. Even so-called microwave cooking containers.
    Also, I bake bread; once I heated water briefly in a microwave, stirred it with my finger to test the hotness of it, added it to my honey and oil, and the yeast just became scum on the water. I threw that out, started over with water warm from stove, and the yeast bubbled up active as it should. Both within the hour, both from the same container of yeast, and the same water source. The only difference was the microwave. What did it do to the water to kill the yeast, a living organism?

    1. I never cooked bread but have relatives who did. Sometimes their yeast would not rise, sometimes not all yeast is active. Could be a tiny bit of dishsoap in the bowl…..could be next to anything. Yeast does not always rise. You cook you know that.

      Perhaps then we should all disavow microwaves on that basis?
      Look, industry may own our government and our media. But they do not own the rest of the world’s. WHO says microwaves are safe to use with precautions. WHO says cellphones may be cancer causing.

      Think there is a big microwave lobby…the things go for almost a dollar a dozen at Walmart. Think there is not a big cellphone lobby…yes there is they sell for up to a thousand some variants and the quality ones are 200 plus. I get a Walmart microwave for 29.99.
      There is simply no big microwave lobby. Everyone makes them and dirt cheap. Usually in China.

      You want to worry worry about your phone. That has some substance to the argument. This microwave stuff is pretty plainly nonsense.
      You can worry about chemtrails they are making us stupid. Worry perhaps instead about our diet, our diet causes diabetes which we have science for that shows diabetes causes cognitive decline.

      There is a basis for worry in this world but we should not misplace our worry.

      1. I tend to agree on the plastic stuff. There does exist a big plastic industry lobby and do not know if WHO has studied the subject in depth. Microwaves they have. Phones they have.

  27. Hello!

    Is there reason to avoid codeine PHOSPHATE as an analgesic due to the detrimental effects of phosphates, as noted in Dr Greger’s videos and comments on phosphate intake? Following a hip replacement my father has used codeine phosphate every day for over a year and the word ‘phosphate’ jumped out at me when I sat his prescription in the passenger seat today, and I would be very appreciative if any kind soul could tell me whether codeine phosphate should be considered as detrimental to health as the phosphate(s) in meat etc. I’m hoping he could arrange an alternative if it’s a no-no but we should know the facts.

    Thank you to Dr Greger and everyone at Nutrition Facts for making this website so factually informative and downright indispensible!

    1. Hi and thanks for your question. As Dr. Greger discussed in his video, phosphates are added to foods as preservatives and are rapidly absorbed when consumed potentially leading to elevated phosphate levels in our body, which is a particular concern if someone has kidney disease. While I am not certain of the amount of phosphate absorbed from taking codeine phosphate, reassessing the need for long term use of this medication should be considered. Most analgesic medications are typically prescribed for short term use in order to avoid any long term adverse effects. I would encourage your father to discuss alternatives with his treating physician in order to decrease his use of codeine. Many foods including curcumin, berries and whole grains can have anti-inflammatory effects in the body and may help to decrease aches and pains. I hope this helps!

  28. I posted this on my facebook page and this is the response I got (see below) I am vegan and only use glass to heat up food. I understand some of these points, but have not heard about microwaves increasing cholesterol or converting food to carcinogenic substances, etc

    Microwaving prepared meats to ensure sanitary ingestion was found to provoke the formation of
    d-Nitrosodienthanolamines, a well-known carcinogen.
    Microwaving milk and cereal grains was found to convert some of their amino acids into carcinogenic substances.
    Swiss clinical trials have found that microwaving food increases cholesterol levels. It was also found to decrease red and white blood cell counts while decreasing hemoglobin and producing radiolytic compounds.
    Thawing frozen fruits was found to convert their glucoside and galactoside containing fractions into carcinogens.
    Even very short exposure of raw, cooked, or frozen vegetables to microwaves was found to convert their plant alkaloids into carcinogens.
    Russian and Japanese studies have shown how food can lose nearly 60% to 90% of its food value when cooked or heated in a microwave oven. Significant portions of Vitamins B, C, E, and essential minerals have been found to be lost.
    Food cooked in a microwave oven with a little water can lose up to 97% of its beneficial antioxidants.
    Another issue with microwave ovens is that many people cook food in plastic and paper containers. Carcinogenic toxins can leach out of this packaging into your food. Studies have shown that chemicals such as polyethylene terpthalate (PET), benzene, toluene, and xylene can leach from the packaging of common microwavable foods such as pizzas, fries, and popcorn.

    1. Posting wild claims is one thing. Providing actual supporting evidence is quite another. If all these things were actually true, half the Western world would be dead of cancer by now

  29. The title of this video should include the word “ovens”, for ovens are the only source of microwaves Dr.Gregor mentions here. However, microwave ovens are not the only microwaves we are exposed to. We currently live in and breathe an invisible ocean of electromagnetic radiation. Cell towers operate at the same frequency as microwave ovens, but we can choose to not have an oven in the house, whereas on a practical level, it is not so simple to opt out of the ubiquitous cell towers or “free wifi” or “smart meters”. And there are bigger and bigger microwave projects to come… like G5.

    This is a loaded topic, as you have not only the manufacturers of microwave ovens to debate, but also an entire telecommunications industry that is racing to cover the earth with microwave equivalent radiation – G5, WiFi, cellphone towers, “smart” meters, etc.

    Questions are always good to ask but it’s hard to find objective research in the U.S. on the effects of environmental microwave radiation on the human body. You have to go to Europe to find information on the subject. The original stamp of approval was established decades ago and was based on thermal effects. Even though “heat” is an outdated standard, it is still what industry uses to ostensibly “prove” microwave safety. The effects of microwave radiation goes beyond heat generated. Human nervous systems are electrical systems. Cell phones and microwave ovens are forbidden in hospital coronary care units. A cell phone or a microwave oven can interfere with a pacemaker and quite literally kill you.

    It is difficult to determine what is true about microwave technology because as we know, research is often funded by the very industries invested in a product – and therefore the research is often skewed – research detrimental to the industry is shelved and data is even invented to support the point of view industry prefers. And then there is the convenience factor. The end user loves his convenience of microwave ovens and cell phones. But who dares challenge a multi-billion-dollar industry that employs thousands upon thousands of workers? – the employees who collect a paycheck from the industry? government agencies that collect monies from the industry? The financial factor is gigantic. Billions upon billions of dollars of investments could be lost by shareholders. Such a wealthy industry is not going to go down without a tremendous public relations battle.

    However, there have been a few courageous souls who have done a great deal of investigation into the matter. And it is good to give them some attention, apart from the industry’s marketing efforts. The future of the human race may very well be at stake. If a microwave oven can kill a baby, as one mother demonstrated, then over time, can an ocean of microwaves eventually detrimentally affect our minds, health, energy, moods and lives?

    Is there anything stopping the microwave industry in all its permutations, from adopting a different frequency to transmit data? Is there a safe frequency to migrate technology to? Why focus all technology on the very frequency that cooks food and fries brains? Surely there has to be a better way.

    Recommended reading:

    1. WHO with their statement on cell phones took on the cell phone industry. With cell phones the largest corporation in the world is up against you and followed by 3 or so others that are probably in the top ten.
      You literally could not take on a more powerful corporate foe. Apple surpassed Exon Mobile in gross net worth a decade or so ago.

      Microwaves….you have a plethoral of manufacturers, I could not list them all at least a hundred. And they are a low ticket item usually by manufacturers who make dozens of other products. So if they loose the one they sell the others, there is simply not the same Imperitive to see a continuation of the thing.
      Apple the loose the ability to manufacture a phone…that is pretty much it, computers would not carry the load, apple would be done.

      Confusing the two cell phones and microwaves allows cell phones to be considered more safe as microwaves are generally considered safe.
      We have been using them for almost 50 years with out hardly any attributable problems. Cell phones probably things are starting to show problems. Hence the statement by WHO and the state of California.
      So it could well be a corporate strategy to combine the two to again confuse and then reduce the action.

      Microwaves are designed for short term radiation to heat food in a 6 inch or so space. Phones are designed to emit radiation which is designed to go for miles by necessity. They may be a similar type but obviously one is not remotely the other.
      Hence why WHO says microwaves are safe and cell phones possibly causing cancer. Which mirrors California.

      1. Good points, Ron. I hadn’t thought of the commercial benefits of confusing microwave ovens and cell phones… somewhat like calling baracudas and minnows, “fish”, since both live in water and swim in groups.

        1. Yes Patricia, thanks for your cordial response to my point.
          Confuse confuse and confuse is as Dr Greger has mentioned is how the food industry operates in American media.. I find it is as the entire corporate industry operates. It is straight out of governmental intelligence services handbook.And is the tact as he mentions the tobacco industry used before them.
          So there is great thought and the application of strategy to it.to my opinion

          Apple will use and likely has used every strategy to protect their interests. They were just found as you may know to have intentionally slowed the operation of older phones to sell new phones. Which speaks not to the issue but as to their corporate strategies and professional culture.
          So I surmise this combining of the two in internet and other media report is not just a accident.

          I am totally amazed the WHO has performed that categorization and that it occurred before really any other in 2011. California’s action occurred just this past year.
          Apples gross worth as you probably know exceeds that of many entire nations. The phone is all for Apple now and any negative associated with it or to it could not be allowed. Clearly they are not a company that would do the right thing.

          On the phone itself I think we just need to be aware and use it accordingly as per the California recommendations.But it is a real when once it was thought not a proven.

  30. Ahh yet another (unexpected) way a plant based diet makes one safer… hehe.
    I feel bad for the burnt eye guy :(

    My concern about microwaves is radiation leakage.

    1. Dr Gregers video is tomorrow and likely he will have the latest on leakage from the scientific report side of it.
      I am actually awaiting its arrival ;)

  31. Will microwaves destroy the structure of EZ (exclusion zone) water?
    The structure of EZ water has been proposed by Dr. Gerald Pollack, University of Washington.
    EZ water is really important for our bodies cell functions.

  32. Hi all, happy new year to doc Greger and to all of you.

    I am looking for a video,that in some part of the video has has citation about how people hardly change their diet, how people take their diet like a personal conviction, like a faith or religion. I am trying with the search engine with ”religion” ”faith” but failed. so far i failed to find the video. I hope may be any volunteers or any of you could help me. Thank you for your help !!! highly appreciate guys !!

  33. Hi christookulian@yahoo.com, thanks for your question. I am one of the volunteer moderators and I found this vedio of Dr Greger that I thought would help with your question. The citations that were used in the video is included in the below.

    What Percent of Americans Lead Healthy Lifestyles?

    J S Alpert. Failing Grades in the Adoption of Healthy Lifestyle Choices. The American Journal of Medicine 2009, 493-494.
    D E King, A G Mainous 3rd, M Carnemolla, C J Everett. Adherence to healthy lifestyle habits in US adults, 1988-2006. Am J Med. 2009 Jun;122(6):528-34.
    M D Huffman, S Capewell, H Nign, C M Shay, E S Ford, D M Lloyd-Jones. Cardiovascular health behavior and health factor changes (1988-2008) and projections to 2020: results from the National Health and Nutrition Examination Surveys. Circulation. 2012 May 29;125(21):2595-602.
    M J Reeves, A P Rafferty. Healthy lifestyle characteristics among adults in the United States, 2000. Arch Intern Med. 2005 Apr 25;165(8):854-7.
    B Wansink, K M Kniffin, M Shimizu. Death row nutrition. Curious conclusions of last meals. Appetite. 2012 Dec;59(3):837-43.
    NA. The State of US Health: Innovations, Insights, and Recommendations from the Global Burden of Disease Study. The Institute for Health Metrics and Evaluation.
    J P Troost, A P Rafferty, Z Luo, M J Reeves. Temporal and regional trends in the prevalence of healthy lifestyle characteristics: United States, 1994-2007. Am J Public Health. 2012 Jul;102(7):1392-8.
    S M George, R Ballard-Barbash, J E Manson, J Reedy, J M Shikany, A F Subar, L F Tinker, M Vitolins, M L Neuohouser. Comparing indices of diet quality with chronic disease mortality risk in postmenopausal women in the Women’s Health Initiative Observational Study: evidence to inform national dietary guidance. Am J Epidemiol. 2014 Sep 15;180(6):616-25.
    C J Murray, C Atkinson, K Bhalla, G Birbeck, R Burstein and more. The state of US health, 1990-2010: burden of diseases, injuries, and risk factors. JAMA. 2013 Aug 14;310(6):591-608.

  34. In the 1980’s I was a passenger in a car with a radar detector. Every time we went past a restaurant, the detector went off. The
    driver explained it was detecting radiation from microwave ovens in the restaurant. A friend of mine worked with a microwave emitter at his work. He nearly died from a brain aneurysm. I got rid of my microwave oven. Heating food without one is very easy and does not take a burdensome amount of time. I have never regretted my decision to live without a microwave oven.

  35. I just want to point out a totally missed opportunity. The tagline, as written, is, “The hazards of microwave ovens may not be what you might expect.” Why didn’t you use “eggspect”?!?

  36. Hello, I have a question not really related to microwaves. I just have a general question about what careeer path I should take. So, it has always been my goal to be a medical doctor and now that I’m am coming to the end of my high school careeer I’m am starting to wonder what would be the best path in achieving that goal. I’m curious because I know diet an nutrition are the best way to heal many ailments, but I also now that classic western medical training does not really teach about diet and nutrition. Therefore, what would be the best thing for me to major in at college when I go if I want to be a doctor that is more nutrition based?

  37. Hi Laban,

    I am a volunteer for Dr. Greger. Thank you so much for your excellent question. I wish we were asked this question more often.

    This is exactly the question I had when I was going through high school and early college. There are essentially 3 main options: 1. become a doctor, but focus on lifestyle medicine, like Dr. Greger, Dr. Barnard, Dr. Fuhrman, etc. do. Some schools (like Loma Linda University) even have Lifestyle Medicine career paths (although I think it is an extra program on top of traditional medical school). 2. Become a dietitian, although most dietitians don’t understand the true power of a whole food, plant-based diets. And 3. study nutritional sciences and become a nutrition researcher, to investigate and essentially prove how effective plant-based diets can be (this is what I am in the process of doing).

    I suspect that since you want to become a physician, that the first option may be for you. Learn about all the drugs and procedures that you would in those programs, but always keep lifestyle changes in your mind. And if you have the time and persistence, respectfully question and challenge professors and others along the way that are unaware of that powerful information that could help their students or patients.

    I hope this helps, and wish you all the best on your journey!

  38. There are a number of studies that show depletion of nutrients in microwaved food, such as this one: Vallejo, F., F. A. Tomás‐Barberán, and C. García‐Viguera. “Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking.” Journal of the Science of Food and Agriculture 83.14 (2003): 1511-1516.
    There are also studies that show the opposite. It would be helpful if Dr. Greger addressed how to interpret the conflicting results.

      1. The GreenMed blog, which states that microwave severely deplete the nutritional content of food, is sensationalistic and ultimately misleading. I looked through a lot of published studies and it is true that microwaving depletes vitamins and can cause oxidation of fats. However, so does conventional cooking. Generally steaming is best, microwaving is about in the middle, and stir frying is worst.

        The main problem with microwaving is that it is sometimes hard to control the degree and location of heating. Lightly microwaved food is generally fine, but corners and edges of food are often overcooked, and suffer because of it.

        Personally I don’t like the idea of microwaving food as opposed to using traditional cooking and heating methods. However, the takeaway from the published studies is that using a microwave to heat food is fine if you do it lightly and are careful to avoid extreme nonuniformities in heating.

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