Food Fascism and the Convenient Microwave

"You want me to use WHAT to make your dinner?"

My dad would have been a stellar microwave salesman.  In the early 1970's he enthusiastically hoisted an enormous metal box (one of the first non-commercial microwaves) into our home's kitchen, relieving the counter of three-quarter's of its space. He believed it would revolutionize food preparation (the "best thing since sliced bread" as he would say) for my mother, the burned-out family cook.  I was the only one in the large household not to partake of this new-fangled appliance; I had an instinctive and suspicious repulsion to it.  Of course, I was a tender-teenager, wont to explore my own ideas, but also the only thing I knew about it was that it exponentially decreased cooking time and you couldn't put metal in the thing while operating or it would explode (this science evidence realized 30 years later when somebody put tinfoil in my hospital unit's break room microwave and we were subsequently inundated with full-gear firemen wielding hefty axes).  For the first 5 years in my twenties, reliably there would be a new model microwave under the Christmas tree waiting for me.  Too big to re-gift, I would ask dad to return it (he declined and found it another "home").  By my twenty fifth year, Christmas began to be a dreaded event knowing I would have to meet his tenacity? obtuseness? obnoxiousness? head on (probably all three, dear ole dad) around his insistent admonitions I should "enter the future".  Dad had his ideas and I had mine.

The Amana microrange microwave, circa 1967
Good times!...........

Since the 1980's, American kitchens in new homes have been routinely outfitted with microwave inlets to fill (most often hazardly placed at one's head/brain level). In university dorms, they often are the only working appliance in the group kitchen and restaurants everywhere have used them to cut out a time consuming step or two in filling the stomachs of the masses they feed.  In researching this essay, it was evident to me the prejudice I have toward microwaves in relation to food preparation. I admit to leaning toward information to support my bias (the inherent difficulty in research).  I often found reputable sources, like a Harvard publication making statements like (in relation to what to microwave your food in): "Only those containers labeled 'microwave safe' have been tested and found safe for that purpose. A container that’s not labeled safe for microwave use isn’t necessarily unsafe; the FDA simply hasn’t determined whether it is or not." This cued me to the fact I'm not the only one with a bias and that microwaves are a big (probably political) business.  My un-unique food fascism will likely be front and center here, but I will counter it (as I can) with the other side's bias, which is commonplace source.

How do microwave "radar ranges" or ovens work?
Microwaves are a form of electromagnetic radiation—waves of electrical and magnetic energy moving together through space. EM radiation ranges from very high energy (gamma rays and x-rays) on one end of the spectrum to very low energy (radio waves) on the other end of the spectrum.  Microwaves cause dielectric heating. They bounce around the inside of your oven and are absorbed by the food you put in it. Since water molecules are bipolar, having a positive end and negative end, they rotate rapidly in the alternating electric field. The water molecules in the food vibrate violently at extremely high frequencies—millions of times per second—creating molecular friction, which heats up the food.  If the food or object placed in the microwave had no water it would not be able to have this resonance heating type effect and would remain cool. Or, as investigative journalist William Thomas calls it, "electrically whiplashed."

In this heating process, structures of the water molecules are torn apart and forcefully deformed. This is different than conventional heating of food, whereby heat is transferred convectionally from the outside, inward. Microwave cooking begins within the molecules where water is present.Contrary to popular belief, microwaved foods don't cook "from the inside out." When thicker foods are cooked, microwaves heat the outer layers, and the inner layers are cooked mostly by the conduction of heat from the hot outer layers, inward.  Heating food in this way causes the present water molecules to resonate at very high frequencies and eventually turn to steam which heats your food.  Since not all areas contain the same amount of water, the heating is uneven.  Additionally, microwaving creates new compounds that are not found in humans or in nature, called radiolytic compounds. We don't yet know what these compounds are doing to your body (even after over 40 years of frequent mass use?).

In addition to the violent frictional heat effects, called thermic effects, there are also athermic effects, which are poorly understood because they are not as easily measured. It is these athermic effects that are suspected to be responsible for much of the deformation and degradation of cells and molecules. As an example, microwaves are used in the field of gene altering technology to weaken cell membranes. Scientists use microwaves to actually break cells apart. Impaired cells then become easy prey for viruses, fungi and other microorganisms. Rapidly heating your food in this manner, changes your food's chemical structure (hence, nutritive properties).  Without a doubt, microwaving distorts and deforms the molecules of whatever food or other substance you subject to it.

Well, they look perky....

In my mind, this information alone is enough for me to forgo the convenience of using a microwave oven. For you die-hard users, there is the other controversial issue of the use of containers holding food while microwaving. Some sources claim carcinogenic toxins can migrate out of your plastic and paper containers/covers, and into your food.  Counter sources claim the FDA does extensive testing on containers and food in relation to microwave heating, measuring the chemicals that leach into the food. Chemicals such as polyethylene terpthalate (PET), benzene, toluene, and xylene, and they also admit microwaving fatty foods (meat) in plastic containers leads to the release of dioxins (known carcinogens) and other toxins into your food. But (they say) this is minimal if you use the right container and cover. (food fascist raises her righteous head:  but REALLY, why would you want to do this?) And if you should glean comfort by the idea there are "right" containers to microwave in, sources say, "One of the worst contaminants is BPA, or bisphenol A, an estrogen-like compound used widely in plastic products. In fact, dishes made specifically for the microwave often contain BPA, but many other plastic products contain it as well."

Some studies:
-- A study found that broccoli "zapped" in the microwave with a little water lost up to 97 percent of its beneficial antioxidants. By comparison, steamed broccoli lost 11 percent or fewer of its antioxidants. There were also reductions in phenolic compounds and glucosinolates, but mineral levels remained intact.

--A 1999 Scandinavian study of the cooking of asparagus spears found that microwaving caused a reduction in vitamin C.

--In a study of garlic, as little as 60 seconds of microwave heating was enough to inactivate its allinase, garlic's principle active ingredient against cancer.

--A Japanese study by Watanabe showed that just 6 minutes of microwave heating turned 30-40 percent of the B12 in milk into an inert (dead) form. This study has been cited by Dr. Andrew Weil as evidence supporting his concerns about the effects of microwaving. Dr. Weil wrote:   "There may be dangers associated with microwaving food... there is a question as to whether microwaving alters protein chemistry in ways that might be harmful." (devil's advocate:  why would you heat milk for 6 minutes when 2 minutes does the job?)

So, these are the "facts".  Should I even get into the aesthetic of the rubbery chicken breast or tasteless vegetable (or weird tasting mug of water), the direct result of this approach to food preparation?  It hardly seems necessary when the science of the activity of microwaving indicates food/water molecules have been torn asunder, instead of respectfully attended (of course the food is horrific).  As a culture, we might want to look a little closer at how we have gotten ourselves into this mechanical, automatic, morbidly convenient relationship to food.  FOOD!, one of the major life-giving and pleasure providing aspects of life on this planet.

1. [Megamind activates a hologram, while Minion puts on an apron and wig] ... 
   Megamind: But it can be easily reheated, in the microwave of evil! 
   Metro Man: Well, I think 

   Megamind's Father: [last words to his son] You are destined for... 

   [the ship closes and takes off] 

   
   

   Megamind: [voice-over] I hadn't quite heard that last part, but it sounded important. Destined for... What? 

   --  Megamind (the film, 2010)

most of the information for this post was gleaned from:
--January/February 1990 issue of Nutrition Action Newsletter
--http://articles.mercola.com/sites/articles/archive/2010/05/18/
--http://www.health.harvard.edu/fhg/updates/update0706a.shtml
--November 2003 issue of The Journal of the Science of Food and Agriculture
--Rust S and Kissinger M. (November 15, 2008) "BPA leaches from 'safe' products" Journal Sentinel Online
--Vallejo F, Tomas-Barberan F A, and Garcia-Viguera C. "Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking"
--Kidmose U and Kaack K. Acta Agriculturae Scandinavica B 1999:49(2):110-117
--Song K and Milner J A. "The influence of heating on the anticancer properties of garlic," Journal of Nutrition 2001;131(3S):1054S-57S
--Watanabe F, Takenaka S, Abe K, Tamura Y, and Nakano Y. J. Agric. Food Chem. Feb 26 1998;46(4):1433-1436