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Frozen Veggies and Microwaves Could Save Your Health
Here’s How…
I used to be quite the purist when it came to health food, especially vegetables. Nothing canned, nothing frozen, FRESH ONLY!
And microwaves?? Ewww, no! Like many other health nuts, I had bought into some widespread stigmas about what was healthy and what wasn’t.
It wasn’t until my boyfriend challenged me with his “I microwave everything” mentality that I started doing some actual research about what is healthy and what isn’t.
I learned that microwaves heat up food by causing water molecules in the food to vibrate so quickly that it heats up from within. This is why water boils so quickly in the microwave and why veggies cook so fast.
What most people (including myself) misunderstand about microwaves is that they do not make food radioactive or contaminated. That’s because microwaves use non-ionizing radiation. This type of radiation moves atoms in a molecule but doesn’t remove electrons (which would cause oxidation, making food harmful to health).