One of the greatest aspects of America is that people have choices; unlike many places in the world, you can choose how you want to live your life.

The information I provide in my blogs is for your reference, based on a combination of scientific research, my personal experience, and a good dose of common sense. It is intended to make you think about your choices and not to frighten you.

Some regulations in the U.S. unfortunately are influenced by commercial industries. For example, the EPA has asked for a voluntary ban on PFOA, the chemical used to make Teflon in non-stick pots and pans and microwave popcorn bags, due to its independent advisory panel's finding that PFOA is a "likely" carcinogen. The industry has until 2015 to comply.  

Similarly, perchlorothylene or "perc" used by dry cleaners nationwide was declared by the state of California in 1991 as a toxic chemical known to cause esophageal cancer, lymphoma, cervical and bladder cancer.

But it was not until last year that the EPA banned the chemical from dry cleaners located near residential buildings. The industry has until 2020 to comply - meanwhile, you and your children will continue to be exposed. 

But consumers are not helpless. You have a choice and do not have to wait for a government regulation to protect you. You can exercise that choice and industries will ultimately change and respond because they want your business. The choice is entirely yours.

The fact is the World Health Organization projects that annual cancer occurrence will increase 50 percent to 15 million by 2020. I work with oncologists and see patients with cancer every working day; I admit that perhaps this makes me more sensitive to data on environmental carcinogens.

I have children and I would like them to grow up healthy and well and not become part of a statistic. Mainly, I preach moderation: control what you can within your home and work space and be relaxed when you are out eating in restaurants. Don't fuss over what you can't control.
 
Now, I would like to answer some questions about microwave cooking. I wonder what people did for thousands of years before the microwave oven came along? It is clear from the responses to my article on kitchen toxins that most people have come to depend on it in their daily lives. I can completely understand its convenience factor. Here is a little background on the microwave oven.

The first microwave oven was invented at Raytheon, the defense contractor, which began making and selling microwave oven in the U.S. in 1954. It was called the Radarange.

Microwave ovens work by using a form of radiation - waves of electrical and magnetic energy - to make molecules in the food rotate and move, producing heat. One reader correctly pointed out that it uses a non-ionizing electromagnetic radiation and not particle radiation like ultraviolet or x-rays. 

Trudy Bialic, the editor of PCC Sound Consumer Newsletter, summarized various studies on microwaved food in a January 2006 newsletter. She mentions that even though the FDA has regulated microwave ovens since 1971 and has authority over food safety, she received a response from the FDA's Center for Food Safety and Applied Nutrition indicating that it has not ever conducted any research of its own, nor reviewed any of the studies done on microwaved food. I have listed the studies Trudy quoted below.

• In 1975 the Journal of Food Science cast the first doubt on the safety of microwaved food. Studies with microwaved broccoli and carrots revealed the molecular structures of nutrients were deformed to the point of destroying cell walls, while the cell structures stayed intact after conventional cooking.

• In 1989 a study by Swiss food scientist Dr. Hans Hertel showed significant changes in blood chemistry of subjects after eating microwaved food, including a drop in hemoglobin as well as the ratio of good versus bad cholesterol. White blood also showed a distinct short-term drop.

• In 1989 the Lancet medical journal reported that heating baby formula in a microwave changed its chemistry. Dr. Lita Lee found that the microwaving of baby formula converts some trans-amino acids into synthetic substances similar to unhealthy trans-fatty acids; one amino acid, L-proline, reportedly converted to a substance that's reputed to be toxic to the nervous system and kidneys.

• In 1992 a team of Stanford University researchers reported in the journal Pediatrics that re-heating human breast milk in a microwave even at low settings can destroy lysozyme, a compound that fights bacterial infections.

• In 1998 Japanese research reported in Science News that microwaving food destroys vitamin B-12. Six minutes of microwave cooking destroyed half the B-12 in meat and dairy, a much higher rate than from conventional cooking.

• In 1998 Russian research reported by The Journal of Natural Sciences found that people who ate microwaved food had a statistically higher incidence of stomach and intestinal cancers, digestive disorders, and lymphatic malfunctions causing degeneration of the immune system.

• In 2003 a Spanish study by the Spanish scientific research council, CEBAS-CSIC published in the Journal of the Science of Food and Agriculture, found that microwave cooking destroys some important nutrients in vegetables.

Microwaved broccoli lost 97 percent, 74 percent and 87 percent of three cancer-protecting antioxidants (flavonoids, sinapics and caffeoyl-quinic derivatives) compared to steamed broccoli, which lost 11 percent, 0 percent, and 8 percent of these compounds, respectively.

If you choose to use the microwave oven for cooking, be careful about the container you microwave the food in. Try to avoid plastic containers or plastic wrap because studies have shown that when these are microwaved, they can leach dioxins, phthalates or nonylphenol, which mimics estrogen in the body and are associated with low sperm counts in men and breast cancer in women.

Instead, if you choose to microwave, be sure to remove items from TV-dinner trays and plastic containers and microwave your food in glassware, Corning Ware, ceramic or lead-free terra cotta bowls. Take care to not get burned from high temperature foods and liquids when removing food from microwave ovens.

Many people want to know what then is the best method to cook food. I have found steaming to be the best for preserving nutrients and the natural taste of food. The next best is stir-fry in a little water.

Try not to overcook your produce, which can destroy precious nutrients. Turn off the stove and then stir in the oil to avoid heating the oil at high temperatures. Occasional frying, broiling, and grilling are fine as long as you're not cooking that way every day. Enjoy everything in moderation - that way you will live long and well enough to keep enjoying your life.

May you live long, live strong, and live happy!

-Dr. Mao
 

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To learn more about Dr. Mao and other natural health tips, go to askdrmao.com.

To purchase Dr. Mao's book, "Secrets of Longevity," click here.