#39 Fatal Conveniences™: Microwaves: Zapping Away Nutrients

#39 Fatal Conveniences™: Microwaves: Zapping Away Nutrients

I haven’t used a microwave in over 35 years. So I was shocked to hear that a friend was still using one frequently. You guys, microwaves are bad news. Sure, they heat up your leftovers in seconds, but what else are they doing to your food?

Welcome to Fatal Conveniences

This is a bite-sized segment that parallels The Darin Olien Show. In these segments, we get into society’s Fatal Conveniences™. I define these as the things we may be doing because the world we live in makes us believe we have to. These things save us time and trick us into thinking they’re actually good for us. But it’s those same things that are breaking down our health and the health of the environment around us.

I’ve spent most of my adult life obsessively researching these “conveniences.” On every show, I pick one topic, and we dive into it. My goal is to make you more aware of these traps so that you can push back on them. Remember, it starts with you and the choices you make. 

So, if you’re willing to look at your world from a different perspective and make little tweaks that amount to big changes, then this segment is for you.

Before you put those leftovers in the microwave, read this first.

Microwaves first hit the scene in the 1940s, when convenient food was starting to become all the rage. Invented by Percy Spencer, these contraptions were marketed as a way to prepare food quickly. By the late 1970s, almost every American household had one. We all grew up with one, maybe you still even use one. But I’m telling you now, throw out your microwave! Don’t even donate it, I don’t want anyone cooking their food this way. Just take a sledgehammer to the damn thing. 

Why am I so convinced microwaves are bad news? Because they change food at a molecular level. The way they work is by agitating the water molecules in food. The water molecules are ripped and torn apart, completely changing the structure of the food you’re heating. This depletes nutrients and leaves you with a nuked mess of empty calories. 

If that isn’t enough to convince you to toss your microwave, check out the studies I’ve linked below. Please guys, just heat your food on the stove. It’s not that hard. I’ve been doing it that way my entire adult life. A few extra minutes is worth it to make sure you’re getting all the vitamins and nutrients your food has to offer. 

Information In This Segment:
  • The invention and evolution of the modern microwave
  • How microwaves work 
  • The study that shows broccoli losing 97% of its antioxidants after being microwaved
  • Why you should lightly steam veggies instead
  • Why you should NEVER microwave breastmilk
  • The negative health effects of microwaved food

The Darin Olien Show is produced by the team at Must Amplify. If you’re looking to give a voice to your brand, and make sure that it’s heard by the right people, head to www.mustamplify.com/darin to see what Amplify can do for you.

Episode Transcript

Darin: It’s that time of the week for another fatal convenience. This is a bite-size segment that addresses some of society’s fatal conveniences and the steps you can take to avoid becoming a victim of them. I define fatal conveniences as the things we may be doing because the world we live in makes us believe we have to, tap water, shampoo, sunglasses, food. I dive into the hidden truths behind some of our everyday choices that could not only be harming us but even killing us, so let’s dive in.

Darin: Welcome to the show, everyone. Another installment, another episode, another deep dive on a fatal convenience. This one was inspired by a friend. You know who you are, that I was astonished that she still used a microwave. I was like, what, people still use microwaves? That information is not out there that this is a dangerous device. So after the shock, I simply was like, I have to do a fatal convenience on this because listen, I grew up with microwaves, middle America. They were amazing. We would throw eggs in them and blow them up as kids, my brother and I. They were crazy and convenient. And we would put anything in there. And even college, I was putting plastic containers and making pizzas and popcorn and all of this stuff. That was the greatest thing ever for our dorm room. Man, it’s another one. We come up with this brilliant idea that we think is good and we don’t pull the covers back enough, we don’t do our research, and we come out with this thing. Well, a little history on the microwave. This was developed by Percy Spencer. He was developing radars in the 1940s and discovered that microwaves that were hitting him just by the way of his research and inventions that it melted his candy bar and it wasn’t from heat. And so fast forward seven years, he had the first radar range. That was the first kind of name, radar range, in 1947 being used at a Boston restaurant. It weighed about 700 pounds and cost nearly $5,000 in 1947. People were excited about cooking food with radar. So the name was eventually changed to microwave oven. The first popular microwave for the home use was introduced then in 1967. As more women obviously were entering the workforce and everyone needed to save time and then again, this whole Industrial Revolution sped us up and we had to produce and limited time so, therefore, this was a perfect storm to introduce something that was quicker than an oven or a range or stovetop, really was aid and helping the young women free up more time so that they could actually start having careers. Now that’s a celebration, right on. So that’s cool, and it really exploded in North America. So what is a microwave? Microwave ovens are kitchen appliances, devices that cook and reheat food by emitting microwaves. So, these microwaves are a form of electromagnetic radiation that are on a low energy end of the energy spectrum second to radio waves. So largely not that destructive, right? So the waves are generated by something called a magnetron and that’s in every microwave. This magnetron produces electromagnetic field with a microwave frequency of approximately 2,450 megahertz, which is equivalent to 2.4 gigahertz. Microwaves produced within the microwave oven cause dielectric heating. They bounce around inside the oven and are absorbed by whatever is placed in the oven. So here’s the thing. In order for this to work, the only thing that is creating the friction is the water. So in order for something to be heated in the microwave, water must be present within the substance on some level, even though you can put several things in there, you don’t think you have water in it, but mostly there is a presence of water and everything of certainly a few percent to a very high percent. So heating will not occur and it will remain cool if there’s absolutely no water present. And the water molecules are already a vibratory molecule. They’re already vibrating. And so what happens is this magnetron puts out this microwave frequency, now listen very closely, it rips and tears apart and agitates the hell out of the water molecules. So put that together for a second, pause. Everything I’m saying, we spend a lot of time you’ve heard me talk about water, water structure, the importance of living water, how to clean water, all of that stuff, and yet now, the microwave is absolutely doing the opposite on a molecular level, it’s causing friction by ripping apart and tearing apart and disassociating the structure of water. This is what creates the heat almost from the inside out on food. So if we are mostly water, then just being around microwaves is not a good idea. Even the off-emitting that comes by way of using this magnetron in your microwave is not good for the human body, nor is it good for ripping apart and changing the molecular structure, listen, changing the molecular structure of the food. Now, all of this other research that I looked into extensively, you can look at macro, micromicronutrients and on one hand, some of it, they’re looking at, yeah, there’s no difference but you’re not looking at the right structures, you’re not looking deep enough. When you look deep enough, we’re ripping apart and changing the molecular structure of proteins of water, the organizational principle of RNA and DNA that put together amino acids, etc. So that’s the danger. Now you’re taking in a food, a beverage that’s been changed on a molecular level. It’s been ripped apart and torn apart. Okay, so that’s where it really gets interesting. So Peter McIntyre, a physics professor at Texas A&M University adds that food is placed in a microwave, the electromagnetic fields from the oven induce electric currents within the water in the food because all food like ourselves is mostly water. What Peter doesn’t get into is the changing in the molecular structure. All of the work by Dr. Gerald Pollack, Dr. Emoto, several other doctors I’ve been starting to work with from the research and the water conferences that I’ve gone to, clinical peer-reviewed research around water structure, about creating living water, about vortexing water through Fibonacci curves, through mathematics is solid, amazing science. And the dead water coming out of taps is dead water. It doesn’t have the energy. Well, this is a whole nother level, you’re ripping apart the molecular structure of the water. So obviously, microwave is super convenient, you throw it in there, it’s really fast, you don’t see the difference. You get your whatever, your beverage or food heated but what you’ve done is molecularly changed the food. And that is where the harm comes in. So here’s what happens. So with this intense electromagnetic field, and listen, this is an experiment yet again. We know that EMGs, we know that 5g, we know all this stuff is changing things on a molecular level that’s oscillating, and influencing frequencies, that’s changing frequencies and RNA and DNA signaling from all of these electromagnetic fields, smart meters, Wi-Fi routers, 5g signaling, all of that stuff is affecting our biology. And yet since 1967, we’ve been consuming food that’s ripped apart the molecular structure of water. So also, more of a macro level, there was a study found that broccoli when microwaved, which has a little bit of obviously, water in it loses up to 97% of the beneficial antioxidants. So let’s look at this again. Is it a good idea to put whole foods into a microwave? No, you’re losing out 97% of this case, broccoli’s antioxidants. Now, the study also goes on to say when you steamed broccoli, steamed, not overly cooked it or made the green turn yellow and brown, you’ve just steamed it, you’ve only still heated it up to be the same temperature, you’ve only lost 11% of antioxidants. Of course, processing on any level, it’s going to change structures but you’ve lost phenolic compounds, glucosinolates, which is a massive anti-aging compound in broccoli. This study was published in November 2003 in the Journal of Science and Food and Agriculture. And then, of course, vitamin C, which is also heat-sensitive in some cases, they did vitamin C and asparagus spears, and the nutrients were lost in a 1999 Scandinavian study. One study also found that 60 seconds of microwaved garlic depleted the food as its allicin, which is an act the active compound, it’s like the main active compound in garlic, which is a massive anti-cancer fighting compound, that only 60 seconds we’ve depleted huge amounts of that. And then six minutes of microwave heating turned 30% to 40% of the B12 in milk into a dead form, can’t be used any longer by the biological system. And that was a Japanese study in Australia. They also did a study where microwaves, a higher degree of protein unfolding. Now it’s ripping apart and altering the amino acids and protein so therefore it can’t be used. Now you’re ingesting that stuff and it’s a toxic compound essentially. 1992 study found that breast milk, listen people, women, please do not put your precious vital breast milk and feed your children after you’ve put it in the microwave. Please, 1992 study found that breast milk lost lysozyme activity, lost antibody activity. It became more of a suitable environment for potential pathogenic bacteria after being microwaved. You’re changing the beautiful, powerful molecular structure of your breast milk and then feeding that disassociated, disharmonized food to children. Even a friend, Dr. Andrew Weil, said that there may be dangers associated with microwaved food. There is a question as to whether microwave alters protein chemistry in ways that might be harmful. That’s a very politically correct thing to say Dr. Weil, but at least he’s starting to point to it. From my point of view, it’s showing a lot of danger in a lot of different ways for a long period of time. Another study found that breast milk found the vitamin content becomes depleted by microwaving, certain amino acids are converted into other substances that are biologically inactive. Some altered amino acids are poison to the nervous system and kidneys. Numerous authors mentioned in the study also said and validated the study that was given. So we are seeing clear evidence that radiating your food is not a good idea. Please, we need to stop this insanity. Hans Herzl, a Swiss food scientist initiated the first tests on a microwave food and microwave cooking to determine how microwaves affect human physiology and the blood. After studying these effects, Hertzl concluded that microwave food leads to food degeneration. These degenerative changes in nutrients caused changes in blood, which could cause further health problems. Of course, it’s going to cause further health problems. Some of the health issues that have been popping up around some of these studies as it relates to biology and that shows that elevated cholesterol levels. Elevated cholesterol levels could be a form and reacting to inflammation. If these nonbiological altered molecules are entering the body, the body wants to protect its other tissues by sending cholesterol. So that might be the reason for the elevated cholesterol levels and then a plummet in leukocytes or i.e. white blood cells, same thing. Foreign system now that’s not biologically assimilative suggest that the white blood cells go up upon microwave food and beverages being consumed because your body is attacking that which it can no longer recognize. And then also showing that there’s decreasing red blood cells as well. So now all of a sudden you’re decreasing red blood cell’s ability, your body’s ability to increase oxygen, which also increases your inability to fight everything. That consequence also decreases hemoglobin levels, which also indicate anemia. Another study found that microwave frequency radiation affects the heart as nonthermal levels, levels that are well below federal safety guidelines. To examine these effects, the study used a 2.4 gigahertz frequency, which is the same as the microwave as well as the same frequency of guess what Wi-Fi routers. So all of that shows that as a disharmony to the magnetic field of your heart. So if you don’t think you have frequency, look into biology of belief, Dr. Bruce Lipton, and several others talking about and measuring the electromagnetic fields of the heart, the body, the brain, central nervous system, etc. There’s also evidence that these same frequencies can cause elevated blood sugar levels in certain people. So these same frequencies that are emitting from our microwaves and our Wi-Fi routers have been shown as a type three potential diabetic, so generated by dirty electricity. That is crazy. So there are so many studies, I’ve put several studies in the show notes. Here’s what we do. Take the convenience out of the issue. Spend a couple more minutes heating your food up, your breast milk, your beverages, and use a conventional on the countertop stove. It literally takes a couple more minutes to heat up almost anything, use a stovetop for beverages. Hell, just friction of a good Blender can heat up things. So this is what I want you to do, kill your microwave. First, unplug it, then maybe take a sledgehammer to it, get rid of it, throw it away, don’t have it in your house, don’t have it plugged in. Never put any beverage, never drink any beverage, never put any food, never eat any food. Don’t use your microwave,. Use a conventional or a convection oven or stovetop. Seriously, I have not used a microwave for the last 35 or 40 years. And it’s really not that inconvenient. Okay, everyone, very simple. Get rid of your microwave, don’t use it, it’s just to habit. Get rid of it, get it out of your house, and just get a conventional oven and you’re not going to be destroying food from the inside out on a molecular level, you won’t be ripping water apart and then consuming this biologically inassimilative food and you can be healthier for it. This is my plea to you, take this on, eliminate this from your world, and you will be healthier and happier for it as well as your children. Okay, I love you all. I care about you that’s why I’m passionate every week about this incredible stuff. So please go to fatalconvenience.com, sign up for my newsletter, this will pop right up to you, and we will continue on. And leave comments, social media, whatever. Tell me what you’re seeing out there as fatal conveniences because we as people need to stand up powerfully and vote with our dollars, vote with our voices, and say no more to the industry causing us harm. Okay, are you with me? All right, have the best day ever. I love you.

First half of interview text

Darin: Many of you who follow me know I’ve spent most of my life searching for the healthiest foods on the planet from the Amazon jungle to the Andes of Peru, to the Himalayas and Bhutan, to the deserts of Africa, and everything in between discovering hundreds of plants and herbs and superfoods like this is my passion. Things like sacha inch, an Incan treasure, wild [unintelligible 00:31:41] mushrooms, things like Maya nuts, another Aztec superfood, wild cocoa moringa, many adaptogenic herbs and on and on and on. If you look hard enough, there are a few unknown extraordinary foods around the world that people still don’t know about. And a few years ago, I came across my favorite superfood discovery of all time, barukas nuts. Why is that my favorite? Well, when I first tasted them, my eyes lit up. I was blown away. They’re so delicious with notes of popcorn and cocoa and chocolate with peanut butter, and with this amazing crunch, so the taste alone just absolutely blew me away. But after sending them to the lab, which I do, and getting all the tests, I realized they’re the healthiest nuts on the planet. No other nut even compares. They have an unusually high amount of fiber, which is critical for healthy digestion. We’re all getting way too low of fiber in our diet and it’s good for the healthy bacteria and microbiome. And they’re off the charts in super high antioxidants, and have few calories than any other nut. It’s jam-packed with micronutrients. And what they don’t have is just as important as what they do have because they’re found in the forest in the savanna what’s called the Cerrado biome of Brazil, not grown on a plantation or a farm. They’re untouched by industrial pesticides, larvicides, fertilizers. They’re truly a wild food. But they’re not just good for you, they’re really good for the planet. Most other nuts require millions of gallons of irrigated water, not to mention, using bees and shipping them across the United States and just horrible sustainable practices just to grow certain nuts annually, but Baruka trees require no artificial irrigation. At one time, the Cerrado’s forest were made up of millions of these trees. These trees are incredible. They’re nitrogen fixers. They give back to the other plants in the forest. Their grandfather of sacred trees, but most of them were chopped down to make way for cattle, soy, and corn production. When you’re down in Brazil, it can be absolutely shocking. And actually, I’ve cried several times with miles and miles of deforested land filled with soy farms. This beautiful Savanna filled with soy farms and cattle grazing. Our mission is to reverse that. And the long term goal is to plant 20 million new baruzeiro trees throughout the Cerrado. And if that wasn’t enough, we are also providing highly beneficial and fair jobs for thousands of indigenous people so they can stay on their land and they can thrive with this consistent income every year forging and working with Barukas. Barukas are truly good for you, good for the planet, and good for the world community. It’s a win all the way around. I really think you’ll love them, so I’m giving all of my listeners 15% off by going to barukas.com/darin. That’s B-A-R-U-K-A-S dot com backslash Darin, D-A-R-I-N and using the code “Darin” at the checkout. I know you will enjoy.

Darin: This episode is produced by my team at Must Amplify, an audio marketing company that specializes in giving a voice to a brand and making sure the right people hear it. If you would like or are thinking about doing a podcast or even would like a strategy session to add your voice to your brand in a powerful way, go to www.mustamplify.com/darin. That’s www.mustamplify.com/darin.

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