Why Microwaving Food is Harmful

Microwave ovens have become so ubiquitous in modern kitchens that it’s easy to assume their effects on food are innocuous. According to an article from Advanced Naturopathic, however, there are two major concerns that warrant a closer look: changes in the molecular structure of food, and the leaching of plastics into food when heating in microwave-safe containers.

1. Alteration of food’s molecular structure

The first problem cited is that microwaving can change the molecular configuration of nutrients in food. The article points to a 1975 histological study in Journal of Food Science that purportedly found structural deformation of broccoli and carrots when microwaved, compared to conventional cooking. 

Furthermore, it references a 1989 study by Lubec et al in The Lancet on infant milk formulas heated in microwaves. The claim is that heating caused a shift in proteins from a “trans” to a “cis” configuration, and that this could lead to “structural, functional and immunological changes.” The article argues that such transformations could make it more difficult for the human body to metabolize these foods or proteins properly.

From a critical viewpoint: if true, that would suggest microwaving might alter not just the thermal profile but also the chemical/structural profile of food. However, it should also be noted that the article doesn’t provide a detailed breakdown of whether these changes are significant for typical human health outcomes, how often they occur under normal home-microwave conditions, or how they compare to other cooking methods (boiling, steaming, baking, etc.).

2. Plastic containers + microwaving = toxic load increase

The second concern is more familiar in public health discussions: heating food in plastic containers in a microwave may cause plastic materials or additives (such as phthalates, bisphenol-A/BPA, or other migration chemicals) to leach into food, thereby increasing “toxic load” in the body. The article simply states:

“When plastics are microwaved they infuse into our foods and increase the toxic load in our body.”
Although short on detailed citations, this concern aligns with other scientific discussions about the safety of plastics when heated—especially if the plastic is not designed for microwave use or is degraded.

What does this mean for you?

If you accept the claims, the practical takeaway is:

• Avoid microwaving foods when possible, or at least avoid microwaving in plastic containers.
• Prefer alternative heating or cooking methods (steaming, baking, sautéing) that the article implies are safer in terms of preserving nutrient structure and avoiding plastic-chemical migration.
• If you must microwave, use glass or ceramic microwave-safe containers (without plastic lids or wrappings) and minimize heating time.

Conclusion

Microwaving is convenient—but according to the Advanced Naturopathic article, it comes with potential downsides: altered molecular structures in food and risk of plastic chemical migration. For those prioritizing nutrient preservation and minimizing exposure to plastic-derived substances, it may be wise to limit microwave use and adopt safer practices (glass containers, shorter times, avoiding plastics).
As always with diet and food-prep matters: look for balance, use methods that make sense for your lifestyle, but be aware of potential hidden risks—even in daily kitchen routines.

References

Alpert, J. S., & Chen, Q. M. (2023). Microwaving food in plastic containers. The American Journal of Medicine, 136(2), 123–124. https://doi.org/10.1016/j.amjmed.2022.07.003
Pizzorno, J. (2024). Plastic food container safety. Integrative Medicine (Encinitas), 23(2), 6–10. https://doi.org/10.1016/j.amjmed.2022.07.003? (Note: this DOI appears to overlap with the Alpert article—please verify)