It’s not nice to nuke
My family has not used a microwave in years. Our choice to
boycott this faster method of cooking and heating food began when
we were told two
”
anecdotal
”
stories involving the use of microwave ovens in two separate
incidences where people became seriously ill.
It’s not nice to nuke
My family has not used a microwave in years. Our choice to boycott this faster method of cooking and heating food began when we were told two “anecdotal” stories involving the use of microwave ovens in two separate incidences where people became seriously ill.
There was no scientific evidence to back up these scenarios told to us by the Lubke family from Austria, who also taught Dad how to increase the amount of nutrients in his soil, and therefore the food he grows, by making a very specific compost recipe created by them which had a proven record of doing just that.
Clearly these folks were far more advanced than us at this time in the late 1980s when Dad met them. The Lubkes theorized that the microwave killed the enzymes and nutrients in the food, which are the two essential things we need to stay alive.
Here are the two scenarios they told us:
– A Swiss doctor visited his father who lived in the mountains one day and found him very ill. The doctor learned that he had been using a microwave to heat up his cheese and milk and questioned whether this new cooking method could be the culprit to the downfall of his father’s health. So he recommended his dad go back to heating his food on the stove to see if there was a change. Within days the man’s health had improved and his son returned home relieved to have helped his father recover.
– Not long after the doctor had visited his father, a couple brought their baby to the hospital because he was very ill. The mother brought a bottle of milk with her and the doctor suggested she feed the baby. The mother asked, “OK, where is your microwave?” When he learned the mother used a microwave to heat the milk, the doctor knew instantly what the baby’s problem was. He suggested that the mother heat the bottle on a stove rather than use a microwave. The next day, the baby was well again.
Given the fact that the Lubkes have taken the biodynamic farming concept one step further by focusing on nutrient-rich soil and after hearing these two stories whose conclusions only seem like common sense when you really think about it, how could you not conclude that microwaves are not a good thing?
Since there have not been any scientific studies done to prove that the microwave was the culprit in these two situations, it is hard to make a case or even speak up about why I would choose not to use one. My perspective is, though, why risk it?
A couple of weeks ago Dad received the latest copy of Acres Magazine, a publication that likes to refer to itself as “The Voice of Eco-Agriculture.” It is far from your typical agricultural magazine in that it covers issues like what is happening to the bees who have disappeared, perfecting pasteurized poultry, and all sorts of health and issues related to how we raise our food.
I was pleased to read that in this particular issue Acres finally covered the forbidden theory that microwaves are not good for our health and even had a scientific study done in Switzerland to back them up!
The study involved two groups of people who warmed their raw milk and cooked their organic vegetables in a microwave verses a group who drank their milk cold and cooked the vegetables on a regular stove. The result was that those who used a microwave saw increases in their serum cholesterol and leukocytes. The disturbing part of the results is that the method by which a vast majority of the population cooks their food affects its molecular structure so rapidly. So, in effect, how could it not affect our bodies?
I commend Acres for covering such an ‘unknown’ issue and hope that mainstream media continues to cover health issues so that perhaps more money will be given for studies like this and one day it will become more common to use our old tried and true appliances for our own health.
Some may call me overly cautious for choosing not to use a microwave oven in the mean time. For me, though, it’s just not worth the risk. And besides, food cooked in an oven or on the stove simply tastes so much better.
Broccoli Fettuccine
4 oz. uncooked fettuccine
2 c. broccoli florets
3 tbsp. chopped green onions
1 tsp. oil
1 can (14-1/2 oz) stewed tomatoes
¼ to ½ tsp. dried oregano
½ tsp. thyme
¼ tsp. pepper
2 tsp. cornstarch
¼ c. water
2 tsp. grated Parmesan cheese
Cook the fettuccine according to the package directions. Meanwhile, in a skillet, stir-fry the broccoli and onions in oil for 3 minutes. Add the tomatoes, oregano, thyme, and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 6 minutes. In a small bowl, combine the cornstarch and water until smooth; stir into skillet. Bring to a boil; cook for 1 minute. Drain fettuccine; top with broccoli mixture. Sprinkle with parmesan cheese.
Cream of Kohlrabi Soup
1 bunch kohlrabi, including leaves
4 c. vegetable broth
3 medium to large potatoes
4 tbsp. chopped onion
5 tbsp. white wine
1 c. heavy cream
salt and pepper to taste
Chop the leaves of the kohlrabi, discarding the stems. Peel the kohlrabi bulb and roughly chop them. In a large stockpot heat the olive oil and add all the vegetables and fry
until they begin to soften, but not ready to begin turning brown. Add the vegetable broth, cover and cook at low boil for 10 minutes; season with salt and pepper to taste.
Add the wine to the soup. Then in batches, blend all to puree in a food processor or blender. Add the cream, reheat, and serve.
