How often do you use hot oil treatments in your hair? If you’re like most naturals, you’re using it multiple times monthly.
Doing them offers our scalps and hair so many benefits, thanks to the nutrients that are found in our favorite oils, like coconut* and olive.
The main purpose of hot oil treatments is to use heat to help these wonderful oils soak into our strands and scalp. Unfortunately, the goodness of these oils are being zapped right out when we place them in the microwave.
Sure, the microwave is a quick and easy way to warm up your oils, and is fairly convenient, but at what cost? Hopefully, after reading this, you will have a different take on how to warm up your oils and why the method you choose is very important.
It is proven that microwaves are not great for oils
Oils have minerals, vitamins* and nutrients and that’s what you use them for. But when you place the oils inside of the “nuke” machine, it does a number on the oil. It literally kills all of the goodness that was once inside, leaving behind something unknown to nature.
Not only does your microwave zap out all of the essentials from your oils, but it also transforms it into something that’s dangerous to your body. When scientific studies were performed, it revealed startling results about the appliance we all believed was safe to begin with:
►In a 1997 study, it was found that vegetable oils as well as popularly used virgin olive oil* were degraded when microwaved (caused by oxidation, which reduces antioxidants). The same also happens when olive oil* is cooked at high temperatures so it’s very important to mind the temperature even when warming it on the stove.
►When broccoli was placed inside a microwave with minimal water, it killed 97% of its antioxidants. Just to give you an idea, when you steam cook broccoli, it only loses 11% of its antioxidants or less.
►Cooking asparagus in the microwave reduced its content of vitamin C*.
►By heating up garlic for one minute, it deactivated its cancer-fighting ingredient known as allinase.
►Carcinogens (cancer-causing agents) were found inside of nearly all the microwaved foods that were tested.
►Heating up grains and milk inside of a microwave converted their amino acids into carcinogenic substances.
►Warming up prepared meat also caused formations of carcinogens like d-Nitrosodienthanolamines.
►Veggies that were raw, frozen or cooked had their alkaloids converted into carcinogens.
►Root vegetables had carcinogenic free radicals form within them.
A whopping 60-90% of all the microwaved foods tested showed significant decreases in B complex vitamins*, as well as vitamin C* and E, lipotropics and essential minerals.
Great information! I wonder…are the vegetables that come in the frozen bags to be heated in the microwave to “steam” the vegetables bad for you as well? I’ll try more hot oil treatments using the stove. Thanks for this article
Nope, you don’t want to steam your veggies in the microwave either — it still becomes radiated. Best to use a steam cooker, steam pot (I have one of these) or just place the veggies in a pot/skillet with a cover, use just a little bit of water and set it on low so that it can steam that way.
Great information! I wonder…are the vegetables that come in the frozen bags to be heated in the microwave to “steam” the vegetables bad for you as well? I’ll try more hot oil treatments using the stove. Thanks for this article
Nope, you don’t want to steam your veggies in the microwave either — it still becomes radiated. Best to use a steam cooker, steam pot (I have one of these) or just place the veggies in a pot/skillet with a cover, use just a little bit of water and set it on low so that it can steam that way.
They do not get radiated. Microwaves only heat water, they do not have enough energy to irradiate. Actually proper scientific tests show that boiling leads to the greatest loss of nutrients, the least are microwaving and baking. If you add water to vegetables before microwaving, it acts as boiled and leads to nutrient loss.
Actually, each time you turn on a microwave it irradiates everything around it. I’ve read studies that say that boiling at high temperatures does kill nutrients, which is why you shouldn’t overcook your foods. However, my issue with microwaves is that it kills nutrients and it irradiates the food and everything close to it. You can use an ion tester to see that this is true. And never heard of food babe — my sources came from scientific studies. http://www.naturesbeginnings.com/healthyalternatives/id26.html
Wow. Thankfully I always used hot water in a bowl. A YouTube tutorial finally came in handy LOL.
I never use microwave. Double boiler is your best friends ladies under low heat
You’re using that crazy anti sense and anti logic FoodBabe as a source. This is nonsense. Microwaves don’t have enough energy to break molecular bonds which can cause cancer, they heat water.
I’m really disappointed with this article. I imagine that all microwaved food has the chemical dihyrogen monoxide which is also found in most toxin, proof!
You’re using that crazy anti sense and anti logic FoodBabe as a source. This is nonsense. Microwaves don’t have enough energy to break molecular bonds which can cause cancer, they heat water.
I’m really disappointed with this article. I imagine that all microwaved food has the chemical dihyrogen monoxide which is also found in most toxin, proof!
Here is a source that is from a doctor, since credentials are something that’s important to a lot of people. http://www.naturesbeginnings.com/healthyalternatives/id26.html. I don’t even know food babe, so not sure why you’re referencing “her”…
They do not get radiated. Microwaves only heat water, they do not have enough energy to irradiate. Actually proper scientific tests show that boiling leads to the greatest loss of nutrients, the least are microwaving and baking. If you add water to vegetables before microwaving, it acts as boiled and leads to nutrient loss.
Microwaving doesn’t lead to nutrient loss or irradiation. Please do not use FoodBabe as a source. She doesn’t understand science.
Actually, each time you turn on a microwave it irradiates everything around it. I’ve read studies that say that boiling at high temperatures does kill nutrients, which is why you shouldn’t overcook your foods. However, my issue with microwaves is that it kills nutrients and it irradiates the food and everything close to it. You can use an ion tester to see that this is true. And never heard of food babe — my sources came from scientific studies.
Here is a source that is from a doctor, since credentials are something that’s important to a lot of people. http://www.naturesbeginnings.com/healthyalternatives/id26.html. I don’t even know food babe, so not sure why you’re referencing “her”…