Nuke It
Although most homes now have microwave ovens, these appliances remain controversial. Many people say they are safe, while others contend that they can cause health problems.
Microwave ovens heat foods by alternating the magnetic polarity of their atoms; that is, the positive pole is made negative and then positive, and vice versa, thousands of times a second. On the other hand, "fire"—that is electric or gas heat—heats foods by friction, where molecules move around and rub against one another to generate heat.
As far as nutrition goes, stir-frying results in foods with more of certain nutrients. However, many reports argue that foods cooked in microwaves retain more nutrients than foods cooked by other means. Still, many people believe that nutrient loss is not the major problem with microwaving. They say that the real danger is that microwaving may affect immunity and blood cells.
A study in the April 1992 issue of the medical journal Pediatrics reports that warming breast milk in a microwave oven at high heat (72 C to 98 C ) destroys 98 percent of its immunoglobulin-A antibodies (necessary for the passive immunity that breast milk gives to infants) and 96 percent of its lysozyme activity (which inhibits bacterial growth). Even when microwaving breast milk at lower temperatures of 20 C to 25 C , E coli growth was five times as great as that of control breast milk. The researchers concluded that "This preliminary study suggests that microwaving human milk could be detrimental," and "… our data indicate that microwave radiation is not a suitable heat treatment modality, as there is a significant loss of immunologic properties."
A 1992 German study with eight subjects also found problems with microwaving. In this two-month study, the researchers found that the microwave heating of milk or the microwave cooking of vegetables is associated with a decline in various hemoglobin levels (which carries iron in red blood cells). They also found that microwave cooking of vegetables is associated with a drop in lymphocytes (a type of white blood cell that produces antibodies important to our immune system) and the highest rise of overall white blood cell counts. The same study also revealed that high-density and low-density lipoprotein levels—measures of cholesterol—rose in the subjects after they consumed vegetables prepared in a microwave.