Microwaves: Hidden Dangers

I never thought twice about using the microwave… until earlier this year. A friend mentioned that fast, high-heat cooking can reduce the nutrients in your food, and it was the first time I actually paused and paid attention.

So I started reheating my meals with steam instead — and honestly, it feels different.

Gentler. Cleaner. Closer to how the food was meant to be enjoyed.

Just to be clear: microwaves don’t destroy everything, but they can reduce some heat-sensitive nutrients, especially if the food is cooked too long or overheated. And using the wrong containers (plastic, cling wrap, takeaway tubs) can cause chemicals to leach into your meal — definitely not something I want in my body.

Steaming has become my little ritual.

It keeps my food tender, warm, and closer to its original nourishment. No harsh heat, no plastics, no rush — just simple, wholesome eating.

Sometimes the small changes make the biggest difference.

Your body notices.

I even came across an experiment shared by Barbara O'Neill where one plant was watered with tap water and another with microwaved water — and the results looked very different.

While there’s no strong scientific proof that microwaving water changes it in a harmful way, it did make me pause and think more carefully about how I prepare and heat my food.