Episode 2: Microwaves

Episode 2: Microwaves

I know two people who have gotten rid of their microwaves in recent years. But most of us are part of the 95% of Americans who have a microwave oven in their kitchen. But my friends got me thinking and although the thought made me anxious, I was willing to look into these claims for myself. 

First of all, how does it actually work? How can a little metal box cook your steak and potatoes in 1 minute, where a traditional oven would take 30 or more? Is that really safe? What’s happening to our food during the cooking process? This is what I wanted to find out to settle my mind once and for all.

This week on Balance out the Bad, we get a mini history lesson! We learn what cell phones and microwaves have in common, how women played their part in the rise of microwave ubiquity, and I’ll leave you with 2 easy tips to remember when you hit the “Start” button. So without further ado, let's get cooking!

Now I’d love to know, have you gone rouge and ditched your microwave? What were your reasons? Perhaps I didn’t cover something in my research? Let me know by sending an email to balanceoutthebad@gmail.com, or go to the contact page

Sources used in this episode:

WikipediaSouthwest Museum of Engineering, Communications and ComputationPR NewswireRefrigerated and Frozen FoodsExplain that Stuff, New York Times Well Blog, Medical DailyHuffington Post, Environmental Health Association of Nova Scotia

More reading:

Dr. Mercola, The Kitchen

Episode 3: Palm Oil

Episode 3: Palm Oil

Episode 1: Sunscreen

Episode 1: Sunscreen