Kill Your Microwave.

A convenience “cooking” method that was invented by the Nazis, refined by the notorious company Raytheon and banned by Russia in the 70s, the microwave has no place in my kitchen.

Some are still convinced that these radiation boxes are safe, nuke hot meals with efficiency and have no side-effects. Really? There are some scary facts that prove otherwise. If these don’t provoke you to adopt slower cooking methods, not sure what will.

1. Remember the lawsuit that involved a hospital warming blood in a microwave prior to a blood transfusion, resulting in the death of a women prior to a hip surgery?
2. Research has proven that heating breast milk or baby formula in a microwave destroys vital vitamins and nutrients.
3. Heating prepared meats in a microwave sufficiently for human consumption created:
   * d-Nitrosodiethanolamine (a well-known cancer-causing agent)
   * Destabilization of active protein biomolecular compounds
   * Creation of a binding effect to radioactivity in the atmosphere
   * Creation of cancer-causing agents within protein-hydrosylate compounds in milk and cereal grains;
4. Microwave emissions also caused alteration in the catabolic (breakdown) behavior of glucoside – and galactoside – elements within frozen fruits when thawed in this way;
5. Microwaves altered catabolic behavior of plant-alkaloids when raw, cooked or frozen vegetables were exposed for even very short periods;
6. Cancer-causing free radicals were formed within certain trace-mineral molecular formations in plant substances, especially in raw root vegetables;
7. Ingestion of micro-waved foods caused a higher percentage of cancerous cells in blood;
8. Due to chemical alterations within food substances, malfunctions occurred in the lymphatic system, causing degeneration of the immune system=s capacity to protect itself against cancerous growth;
9. The unstable catabolism of micro-waved foods altered their elemental food substances, leading to disorders in the digestive system; Those ingesting micro-waved foods showed a statistically higher incidence of stomach and intestinal cancers, plus a general degeneration of peripheral cellular tissues with a gradual breakdown of digestive and excretory system function;
10. Microwave exposure caused significant decreases in the nutritional value of all foods studied, particularly:
    * A decrease in the bioavailability of B-complex vitamins, vitamin C, vitamin E, essential minerals and lipotrophics
    * Destruction of the nutritional value of nucleoproteins in meats
    * Lowering of the metabolic activity of alkaloids, glucosides, galactosides and nitrilosides (all basic plant substances in fruits and vegetables)
    * Marked acceleration of structural disintegration in all foods.

These facts can be found here and here, and there are many other sources.

Remember that restaurants are notorious microwave users.