In children, phthalates can increase blood pressure and insulin resistance , which can increase the risk of metabolic disorders such as diabetes and hypertension.
Exposure also has been linked to fertility issues, asthma and ADHD. Phthalates are also potential disrupters of thyroid hormones, says Leonardo Trasande, professor of environmental medicine and population health at NYU School of Medicine in New York. Bisphenol BPA is also commonly used in plastic products, and studies have suggested it may also disrupts hormones. But research is limited, compared to the amount of studies looking at phthalates. But most experts agree that heating plastic with phthalates can increase exposure.
Phthalates have been found to disrupt hormones and our metabolic system Credit: Getty Images. The best ways to minimise risk are to use other microwave-safe materials than plastic, such as ceramic.
If you do use plastic containers, avoid any that are losing their shape, since old and damaged containers are more likely to leach chemicals. Even if you avoid plastics, there are other potential risks of heating food in the microwave — including uneven heating, and the high temperatures used.
First, consider using microwaves to reheat, rather than cook, food, as it may cook unevenly. The high temperatures of the microwave may also pose some risk.
When Betty Schwartz, professor of nutritional sciences at theHebrew University of Jerusalem, saw her students heating jacket potatoes in the microwave on their lunchbreaks, she noticed small crystals inside their potatoes. When she analysed them, she found they were high in the chemical acrylamide, which can be a natural by-product of cooking.
The eight participants in the study ate a series of food prepared in different ways, including food heated in the microwave. The results of the study showed red blood cells decreased while white cell levels increased, along with cholesterol levels. The non-ionizing radiation of the microwave can affect changes in your blood and your heart rate. Microwaves can produce effects on your body instantly due to the 2. A study conducted by Dr.
Magda Havas of Trent University found the levels of radiation emitted by a microwave affect both heart rate and heart rate variability. These levels are within federal safety guidelines but tend to cause immediate and dramatic changes in heart rate. If you experience irregular heart beat or any chest pain and regularly eat microwaved food, it might be best to discontinue use. Years of research suggest that vision, lung function, immune system performance, and even sperm count can all be improved by omega-3s.
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Still worried? Do you actually do this? Another popular argument against microwaving is that it destroys the vitamins in your food.
That makes a perfect case for including both raw and cooked foods in your diet. And it depends on the food, too: A study found that microwaving Brussels sprouts increased content of antioxidant plant compounds called polyphenols by 90 percent, but reduced polyphenols by 67 percent in broccoli. A meta-analysis in in Critical Reviews in Food Science and Nutrition found that it was boiling, baking, and frying that had the biggest impact on lowering polyphenol content and antioxidant activity in food.
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