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(affiliate link) 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(affiliate link) 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(affiliate link) were degraded when microwaved (caused by oxidation, which reduces antioxidants). The same also happens when olive oil(affiliate link) 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(affiliate link).
►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(affiliate link), as well as vitamin C(affiliate link) and E, lipotropics and essential minerals.
Originally posted 2015-05-15 15:00:36.