Microwave ovens do have benefits. They are certainly convenient. They are more energy-efficient than other cooking methods. But are they safe? And do they produce food that contributes to the health of our bodies?
While there is not enough evidence to require warning labels on microwave ovens, or to remove them from the market, there is concern both about the safety of our exposure to microwaves and the healthfulness of microwaved food.
I found this interview on the Johns Hopkins Bloomberg School of Public Health website. It confronts a few rumors that have been going around via email that warn against freezing water in plastic bottles. The rumors state that if you freeze water in a plastic bottle, you will be exposed to carcinogenic dioxins. According to Rolf Halden, PhD, PE, professor at Johns Hopkins University, this is not true.
Plastic is everywhere, from Tupperware to plastic wrap, to bowls and utensils -- even paper cartons and deli paper are usually sprayed with a layer of plastic. Plastic is a treacherous biohazard for two reasons:
Can plastic containers contaminate our food? They're made from a variety of toxic chemicals, including a known class of carcinogens called phthalates (which are softeners that are added to make plastic flexible) and Bisphenol A (BPA), both of which can migrate into food.
You eat aluminum every day. While it may not be on the menu, aluminum finds its way into our diet through myriad channels including food additives, as a leavening agent, in teas, in medicines, and as a byproduct of cooking with aluminum pans.
Aluminum has long been thought of as a safe, non-toxic metal; new research is beginning to question its safety. Aluminum exposure has been linked to diseases such as Alzheimer's, Parkinson's, and Lou Gehrig's diseases. While none of these connections have been proven, it is wise to avoid any additional exposure whenever possible.
