Microwaving is the worst way to cook foods because microwaves excite the water molecules inside whatever you’re cooking, causing heat to be formed from the inside out. This results in a cell-by-cell “nuking” of the food (such as broccoli, carrots, etc.), causing the near-total molecular decomposition of the vitamins and phytonutrients that promote disease.
- Love Bus Liberty Tour
- Vaccine Education Summit
- Bitcoin Summit
- Ernie's Favorites
- THE R3VOLUTION CONTINUES
- "It's Not My Debt"
- Fascist Nation's Favorites
- Surviving the Greatest Depression
- The Only Solution - Direct Action Revolution
- Western Libertarian
- S.A.F.E. - Second Amendment is For Everyone
- Freedom Summit
- Declare Your Independence
- FreedomsPhoenix Speakers Bureau
- Wallet Voting
- Harhea Phoenix
- Black Market Friday
Previous studies have shown that as much as 98% of the cancer-fighting nutrients in broccoli, for example, are destroyed by microwaving.
To understand why, you have to understand the nature of vitamins and phytonutrients (plant-based nutrients). These are very delicate molecules which are fragile. They are easily destroyed by heat, which is why raw plant foods contain more plant nutrients than cooked foods. Carotenoids, antioxidants and other molecules like DIM (in broccoli) or anthocyanins (in purple corn) are all easily destroyed by microwave energy.
Microwaves “nuke” your food at a cellular level
Additional Related items you might find interesting:Related items:
News Link • Health and Physical Fitness
News Link • Science, Medicine and Technology
News Link • Economy - Economics USA
News Link • Censorship
News Link • India
News Link • Politics: Democratic Campaigns
News Link • Pandemic
News Link • Business/ Commerce