This picture was a year in the works.
Yes. A year.
I’d been toying with the idea of going microwave free, for an entire year. It took me a year to have the guts to say, “let’s try.”
It was a 1 week trial. Not a marriage. We weren’t tossing our microwave any time soon. But it was a step. And it took me a year to suggest it to my husband, who perpetually thinks I’m crazy. To be fair, he’s probably a little right.
When I was still using instagram, a TON of larger “natural” accounts had shared about ditching their microwave and why. Again, I never thought I could do it. When I initially shared that we were testing this out, I was surprised by how many of my followers actually rarely used a microwave or didn’t even own one! Apparently, my crazy wasn’t as crazy as I had initially suspected. I was met with resounding, “you’ll love it!” and “it’s not that bad without one.”
A year ago I would have thrown cheese & chicken in a tortilla, tossed it in the microwave, called it a quesadilla, and been satisfied.
We’ve gone about 6 months, more or less 100% microwave free! I’ve plugged it in twice to help me defrost some meat. Otherwise, it has sat unplugged in our dining room.
6 months ago I thought going microwave-less would be near impossible. I thought with a toddler and baby it was going to drastically make my life more difficult. In a twist of events, it hasn’t. If anything, it’s made it better. And by better I mean absolutely delicious. If I’m being really honest, cooking and reheating things on the stove or in the oven, tastes 100% better.
Including our quesadillas. You just can’t get that crispy crunch in a microwave.
My girl Elizabeth of PurelyParsons has a great post with even more science if you scroll through, but here is a little excerpt:
Microwaving food decreases nutrients – “Microwaves heat food by causing water molecules to vibrate 2.5 billion times per second, eventually turning to steam that heats your food. While your microwave can rapidly heat a dish, it also alters the food’s chemical structure. Structures of the water molecules are torn apart and forcefully deformed. This is different than conventional heating of food, whereby heat is transferred convectionally from the outside inward.” ⚠️ Microwaving increases AGE (Advanced glycation end products)/glycotoxins content more rapidly compared to conventional cooking methods. Microwave ovens also operate on gigahertz frequencies very similar to most 4G cellular networks. Every time you turn your microwave on, you are being exposed to radiation densities thousands of times higher than your cellphone. The closer you are to the oven, the higher the energy density and the worse the damage will be. ⚠️ Microwaving exposes you to carcinogenic toxins released from plastic wrappers. If you read this post and still decide to keep your microwave, never – I repeat, NEVER microwave in plastic, tupperware, “convenient” microwaveable baggies, etc. When plastic is heated, toxic chemicals like BPA and phthalates can leach out, contaminating your food with endocrine and hormone disruptors. 😱❌ ⚠️ VGCCs (voltage gated calcium channels) – are activated by microwaves. The activation of these in turn create free radicals, which decimate mitochondrial and nuclear DNA, membranes and proteins that lead to mitochondrial dysfunction, the core of most chronic disease.
My feeling, we survived thousands of years without them. It has not nearly inconvenienced our life anywhere close to as much as I expected. It also opened up a ton of space on our counters. Maybe it’s not the most dramatic or important changes we could make when it comes to our health, but I won’t pretend it isn’t worth it either. Keep your microwave or not. But always make sure to be informed!