4 Reason Why Microwaves are Bad – Oubre Medical

4 Reason Why Microwaves are Bad


 

 

Dr. Philip Oubre, MD (00:00):
Hey, everybody. We're going to be talking about four reasons why microwaves are bad, a touchy topic. If you don't know already, I'm Dr. Phillip Oubre.

Aubree Steen, FNTP (00:10):
I'm Aubree.

Dr. Philip Oubre, MD (00:10):
She's a nutritionist at our practice.

Aubree Steen, FNTP (00:12):
Yes, so sorry.

Dr. Philip Oubre, MD (00:12):
So we're going to be talking about four reasons why microwaves are bad and you probably didn't know it. Generally speaking, we never use the microwave. It takes a little getting used to because the microwave is super convenient, easy way to take food from being cold to very warm, and just how we like it in 90 seconds. That's nice and convenient and we were taught to believe that this is totally normal. But it's never normal to take cold food up to warm food in 90 seconds.

Aubree Steen, FNTP (00:37):
No.

Dr. Philip Oubre, MD (00:38):
In addition, you really shouldn't be using the microwave for defrosting and all of those things. So there's four general reasons and I've got notes on the TV that I'm going to look at. So the four general reasons to avoid the microwave are it generates cancer-causing molecules, damage the nutrients in your food, it kills any probiotics in your food, and then four, releases harmful chemicals from the container that it's in.

Dr. Philip Oubre, MD (00:57):
So the first one and most important one is that it generates advanced glycation end products.

Aubree Steen, FNTP (01:03):
AGEs.

Dr. Philip Oubre, MD (01:05):
AGEs, right? AGEs make you age-

Aubree Steen, FNTP (01:07):
Get it?

Dr. Philip Oubre, MD (01:08):
... and everything else. So these advanced glycation end products or AGEs, it's actually taking any sugar in your food and generally every food is sugar. Commonly when we say sugar, people think like, "Well, I'm not microwaving a Snickers bar."

Aubree Steen, FNTP (01:21):
No, but even protein has sugar.

Dr. Philip Oubre, MD (01:22):
Right. So every food has carbs and sugar in it even if it's low, low, low, low. Even if you're on the keto, there's always kind of trace of sugars. So anytime you microwave food or just cook anything on high temperature, right?

Aubree Steen, FNTP (01:33):
Right.

Dr. Philip Oubre, MD (01:34):
Anything high temperature where you're burning the food, you're generating AGEs and other harmful chemicals, but the AGEs are the ones that get all the press. All these AGEs are is it's taking the sugar in the food and it's forcing the sugar molecules to attach to proteins, to attach to fats, to cholesterols, lipids, whatever it may be and then it damages those things, and those things are actually cancer-causing. It's one of the confusing things that typically in the human body if something tastes good it should generally be good for you; sugar not the case.

Aubree Steen, FNTP (02:04):
Right.

Dr. Philip Oubre, MD (02:04):
Then the other one is if you ever have barbecue that's burnt. It's like, "Ooh, I like those little burnt ends."

Aubree Steen, FNTP (02:09):
Mm-hmm (affirmative), that's awesome.

Dr. Philip Oubre, MD (02:09):
That's one of the lies in the human taste buds that they're not actually good. Those burnt little crisps are actually dangerous AGEs, dioxins, all kinds of cancer-causing agents.

Aubree Steen, FNTP (02:22):
The best way to think about it in layman's terms is if you have a piece of white bread when you first have it, you shouldn't be eating it. But let's just say you have it don't feed it to dunks either.

Dr. Philip Oubre, MD (02:27):
Marshmallow bread.

Aubree Steen, FNTP (02:27):
Yeah. They should be really soft and malleable and pliable, you know what I mean? It's very soft and mushy. Then what happens after you toast it is it starts to get firm, it starts to get harder, it starts to get a different color. That's kind of what-

Dr. Philip Oubre, MD (02:39):
Mmm, just the way we like it.

Aubree Steen, FNTP (02:40):
It's so good. That's kind of what happens to any kind of lipid membranes in your organs, your tissues, your brain, and those signaling agents for those proteins. So they get hard and they get unmalleable. If you think of your arteries and if you think of your tissues, you're literally stiffening those and it causes damage.

Dr. Philip Oubre, MD (02:59):
So if you put a piece of toast in or a piece of bread in the microwave and nuked it, why wouldn't it turn it to toast? It's because it's a different heating mechanism.

Aubree Steen, FNTP (03:07):
Exactly.

Dr. Philip Oubre, MD (03:07):
But the damage is the same. So the way microwave works is it makes molecules vibrate, and that vibration is what creates heat, and that heat spreads to the rest of the food. So the way I like to consider the microwave is working is it's not really generically heating everything in your food equally.

Aubree Steen, FNTP (03:22):
Right.

Dr. Philip Oubre, MD (03:22):
It's actually supercharging certain molecules, whatever catches the microwaves, that it's supercharging and making that part really, really hot. Then that really, really hot part is actually going to bounce around to other molecules that are cold, and it's going to heat those up. So, yes, when you eat the food, you feel like it's generically warmed throughout, but it's actually been supercharged in specific points. Then that heat disperse through to make it nice and normal. But the problem is anytime you supercharge something, you're basically burning it. When you burn it, you make those AGEs. So you don't taste burnt products, you don't see burnt, but the microwave is basically damaging it.

Dr. Philip Oubre, MD (03:58):
So the common question is, well, Aubree, what do you do since you don't microwave your food?

Aubree Steen, FNTP (04:03):
So best way to do it is, let's say if you're heating a leftover, the easiest way to do it is get your skillet, put it on a stove, add a little bit of oil, a little bit of water if you want to, not the same time, that will cause a terrible reaction, but add it on there, heat it up, stir fry it real quick. It'll take maybe three to four minutes. It heats up really fast, put a lid on it to get some steam in there and that's basically creating your own reheating mechanism.

Dr. Philip Oubre, MD (04:26):
So what if you're at the office and you don't have access to a stove?

Aubree Steen, FNTP (04:28):
Toaster oven.

Dr. Philip Oubre, MD (04:30):
That's right.

Aubree Steen, FNTP (04:30):
Or you eat a cold like Dr. Oubre.

Dr. Philip Oubre, MD (04:33):
Don't throw me under the bus.

Aubree Steen, FNTP (04:35):
Toaster oven. We have two in here. We have it at 350, 375, something real easy, 10 minutes before, and it's ready. It's really easy.

Dr. Philip Oubre, MD (04:43):
Yeah, but that's the big difference, right? It takes 10 minutes to heat your food up in an oven, and it takes 60 to 90 seconds in a microwave. There's a reason. So don't look at eating one microwaved meal and then saying, "Oh my gosh, that's it, I'm done." I've eaten plenty of microwave food in my life, as I'm sure everyone has, but just do your best to avoid the microwave. We would much rather you microwave your asparagus and eat that for lunch-

Aubree Steen, FNTP (05:05):
Than eat a burger.

Dr. Philip Oubre, MD (05:06):
Than something unhealthy.

Aubree Steen, FNTP (05:08):
Yeah, fast food. Yeah.

Dr. Philip Oubre, MD (05:08):
So don't take it to that level. Just know that if there's anything you can do to avoid the microwave, please avoid the microwave because of AGEs.

Dr. Philip Oubre, MD (05:15):
Number two, it damages the nutrients in your food. Now we already went over kind of the biochemistry, the physiology of the microwave. So the same basic principle. You're taking a nutrient and you vibrate it too much. You actually change the chemical structure of it. So vitamins and nutrients inside of your food can actually be damaged by the microwave.

Dr. Philip Oubre, MD (05:33):
Now, one thing, we were reading some articles and getting some ideas for this, and they were saying that it can cause specific vitamin deficiencies and things. It's important to know that certain minerals like magnesium and calcium and actual minerals, those don't change in the microwave. That's called alchemy. If you can change calcium to gold, that's called alchemy. That's magic.

Aubree Steen, FNTP (05:52):
We'd all be rich.

Dr. Philip Oubre, MD (05:52):
That doesn't actually happen. Right, yeah, we'd be microwaving aluminum all day long that'd be... Anyway, so just be like you're not losing magnesium and calcium, all the minerals, but vitamins have a complex 3D structure and if you heat any of those up, supercharging them, that you will destroy it. So they've done studies to say that the microwave damages like 90% of the nutrients in your food. I have a hard time believing that, but there is a reason why when you microwave food, it tastes different.

Aubree Steen, FNTP (06:19):
It does. I did this for the first time, I used a microwave in two years and I was so hungry. I felt so sick. I was like, "I'm reheating my mixed ground turkey." It tasted so gross. I threw it away. It was... I composted it, sorry, but it tastes completely different. It has a strange, almost tastes empty. It feels like there's not much of the taste left, but it tastes almost plastic-y. It tastes like something completely different, and you forget.

Dr. Philip Oubre, MD (06:42):
So number three is it kills any probiotics. Now most people think nowadays that probiotics come from capsules and powders that you buy at the grocery store or the pharmacy or from our office, right? But it's important to remember that most of our probiotics is actually from our dirty hands, our fruit, food that's supposed to be in the garden outside and from our food from the grocery store.

Dr. Philip Oubre, MD (07:05):
Truth be told nowadays everything's been so cleaned and bleached and washed a million times that there's really not a lot of probiotics in food. But if there are any and you microwave it, they're dead. That's actually a really, and if anybody doesn't know this, an easy way to clean your kitchen sponge or kitchen towel, is if it's kind of moldy smelling and you don't really want to wash it and you just want to clean it real quick, you just get it nice and wet, throw in the microwave and nuke it, nothing survives. It's beautiful.

Aubree Steen, FNTP (07:31):
It's great. When you think of food also it's-

Dr. Philip Oubre, MD (07:34):
Just don't eat it.

Aubree Steen, FNTP (07:34):
No, don't eat it, please.

Dr. Philip Oubre, MD (07:35):
Don't eat the towel.

Aubree Steen, FNTP (07:36):
Food has natural enzymes as well. There's a reason why when you take-

Dr. Philip Oubre, MD (07:40):
Point number five.

Aubree Steen, FNTP (07:40):
Point number five, I'm sorry.

Dr. Philip Oubre, MD (07:41):
No, go ahead.

Aubree Steen, FNTP (07:41):
But probiotics as well. So probiotics and enzymes, and enzymes are meant to help you break down your food. They help your small intestine, they do help your flora. So what happens is when you talk to someone from dehydrating food, right, it's still considered raw because it's a low enough temperature to where those enzymes aren't destroyed.

Aubree Steen, FNTP (07:59):
So when you microwave, you are also leaving any chance for any of those natural enzymes to actually be activated. You're damaging them, those as well. So now you do technically have a harder time breaking down that food and getting those nutrients that are actually mostly gone now.

Dr. Philip Oubre, MD (08:13):
So staff member that we keep seeing you microwave your food, we will continue ridiculing you, and you need to watch this video again and again until you know why you should stop microwaving your food. Number four, we're almost done.

Aubree Steen, FNTP (08:25):
Love you.

Dr. Philip Oubre, MD (08:26):
Battery life is blinking. Number four is harmful chemicals from your containers that you're cooking your microwave food in.

Aubree Steen, FNTP (08:31):
Right.

Dr. Philip Oubre, MD (08:31):
So my favorite thing when I was a new bachelor dad is microwaving those plastic containers with broccoli already in it and steaming the broccoli inside the plastic.

Aubree Steen, FNTP (08:43):
It literally bends after being microwaved for too long. Yeah.

Dr. Philip Oubre, MD (08:45):
So if you're going to microwave, at least try to put it on a regular plate, ceramic or something, so that you're not getting the plastics that you're supercharging and heating and then soaking into your food. So we need to cut this video off before our battery dies and we have to mess with the audio.

Aubree Steen, FNTP (09:01):
Yes.

Dr. Philip Oubre, MD (09:01):
So four reasons not to use the microwave, but don't look at it as terrible. We'd much rather you microwave broccoli than eat a cheeseburger.

Aubree Steen, FNTP (09:08):
Cool.

Dr. Philip Oubre, MD (09:09):
Like our channel, subscribe, and we will see you soon.

Aubree Steen, FNTP (09:11):
Thanks, guys.


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