Microwaves & Mystery Molecules: Why Some Scientists Say Skip the Zap (150.02.037)

0:00Good morning from Santa Barbara. Spill the tea with D&E. Morning. Morning, morning. Hi, the chicks are chicken. Little chicks. Yep, they're getting bigger. Growing into bigger chicks. Yes, one almost flew out. I know. Oh my god, they're so beautiful. That's so funny. Yep. Now I have to arrange the coop. Yep. So they have their next place to live. Mm-hmm. Be wonderful. So what tea are you drinking this morning? I am going to share that with you. And it's just I'm doing a camomile. Oh, nice. Yep. I like camomile. It's nice and easy. Yeah. Easy peasy settles my stomach. Nice. Clearist my head. Nice. I like it. I'm doing some dandelion that's been roasted.

1:02So it tastes like coffee. And then I added a new creamer that mom found. She probably found it at Costco or grocery outlet. But it's a creamer that's made from coconut oil and has just a little coconut sugar. It's really nice. Nice. Yeah. Nice to have you. So you want to share what we're going to talk about today? Micro waves. We don't even own one of those. The microwave convenience error. So we're going to talk about microwave and mystery molecules. See why that's because we walk the talk. Hey, yeah. Why some scientists say skip the zap. So you want to start? Sure. Well, really they've exploded a popularity in the 70s. I remember in home act they got a microwave. My mom was one of those moms that were afraid. Don't get too close. It's kind of like what they do with the TV. Yeah, literally how to sit.

2:03Like six feet from the TV. We too. We couldn't get too close to the TV. We didn't get like, you know, we ended up finally getting a microwave. But it's kind of like, you almost had a run bastard. It's like really kind of weird. But they exploded a popularity of the 70s and the 80s. I mean, actually families were getting busier. Then the big explosion of frozen dinners, right? Yep. And 32nd meal. Oh, yeah. That was the big popularity. Yep. It fit in perfectly with the cultural shift. That was more towards speed and convenience. I mean, dinners suddenly became something that you could heat instead of cook. Well, they didn't want families to stay together. Yeah. They don't want us to spend any time together. Yeah. But you just want us to shovel your food in. And it's all processed. Yeah. And then you just go out all whacked out. But you know, scientists started digging into the deeper question. Does it actually heat the food or what's actually happening to the food molecules? Sure. So there was a Russian research concern.

3:07They researched it in the 60s and 70s. And these Russian scientists, they studied how the microwave radiation affected the protein structures and the molecular bonds in the food. So their concern was that the microwaves could cause so much structural change that, well, didn't normally occur with traditional cooking methods. So the proteins might become altered in shape and configuration in unusual ways. And basically, when that happens, our bodies don't recognize the proteins, which are the basic structure, the basic building structure. It's kind of like what they do when you don't when you gas the food, the produce, all right, you take it from a farm, you gas it, you know, you pick it up. You really are radiated, you gas it, whatever whatever word you want to do. It's the same thing with the water that they're using to feed the produce.

4:12I mean, I can smell it. When you walk through. Yeah, there's something in the water. There's something not right up. Yeah, yeah, yeah. They get you every which way. It's it's not an obviously structural matter because things of protein, like tiny little folded ribbons, right? Your digestive system is very good at recognizing shapes, right? So when we eat food, that's cooked normally, boiled, baked, fermented, our enzymes know exactly how to break these proteins down. Yes. So but some researchers are suggesting different things. So the microwave heating creates molecular configurations that our bodies don't recognize easily. So when the body encounters molecules, it doesn't fully recognize then the theory, the new theory, and this has been out for years now, but I wanted to bring it back, you know, and start bringing it back up again, even though like I said, we don't believe in microwaves. No, you know, we don't own one.

5:13We don't own one, we don't use one. Yeah, and we don't encourage at all using microwaves. But the theory is that you might, well, it's like you're going to be treating them like a foreign substance in your body rather than clean nutrition. Yep, this could mean that your digestion becomes less efficient. And it's very curious that we have a growth of autoimmune diseases where the body is attacking itself. It could be that we're putting so many molecules into our body that our body just doesn't recognize. We're confusing it. So let's talk about traditional cooking versus the fast cooking. OK. So if you step back and look at food traditions across the world, something really becomes really clear. For thousands of years, human beings have cooked food with fire, steam, fermentation, and slow heat. So in ovens, clay pots, they used to use the all.

6:14Always, of course, the wood fires, cast iron pans. No civilization developed around rapid, you know, electromagnetic cooking. Exactly. That just never came into the fold. So we're talking about the body's ancient design. Our digestive system evolved alongside traditional food preparation methods. Slow cooking breaks down the fibers, right? Yep. Fermentation, bills, and signs. So even sunlight, the sunlight in the air plays a role in how the food develops. Right. Microwaving is just very different. I just look at it. It agitates water molecules rapidly and heats food from the inside out, right? In a way that doesn't occur naturally in traditional cooking. So I mean, that's the one thing I remember with the microwave. I remember I had a friend that actually boiled an egg or put an egg in there. Oh my god, it was this, I mean, burnt.

7:17We got like a third degree bird on her lip. Yes. This is so hot inside. Yes, yes, yes, oh, I'm so sorry. So here's my garden rule. It's my own personal kitchen philosophy. If my great grandmother wouldn't recognize the cooking method, I probably don't need it. And in our house, most of our food is warmed on the stove in the oven or gently in a pan. I mean, my kids just came by this evening last night, right? And I wanted to give them chilleriano. And I only had like 15 minutes. And normally you put in the oven and bake it for like 30 minutes. So I put it in a pan. So it took me 15 minutes instead of 30 minutes. Yeah, it was easy peasy. Easy peasy. And it tasted delicious. And it was normal, recognizable food. So yeah, same for you, huh?

8:19I think that closer that any food stays in its natural state, the better our bodies want it, you know, it'll perform very well with it. Yep. So there's simple alternatives. Instead of microwaving leftovers, try warming your soup up on the stove. How about reheating rice in a pan with a splash of water? Same thing, putting bread in the oven. Yeah, you just add a little water and put in the oven. It tastes delicious or in a toaster oven. So it takes like maybe two, three extra minutes, but what it is, it's habit forming just opening up a microwave and shutting it and going beep. And then here and there, ooh, you know what I mean? I don't know. But the flavor is usually better from a slow method. Yeah. All right. Yeah, no, I just, honestly, if I want a microwave, I don't want it. No. Yeah, no. No, thank you. There's something about slow cooking.

9:22And then you're dining. I mean, honestly, your mom, when she starts up in the morning, I mean, it's all day. Your mom is making it. How many different meals in a day? It's cooking, cleaning, cooking, cleaning. I know, but she's cooking for a lot of people at the same time too. Yeah, I'll forget about that part of it, but it's not, they're so slamming a microwave. No. I mean, slow cooking, prepping the food. And if you want something fast, you can use an Instant Pot. You can pressurize it. So ready for a toast? Yes. OK. So today's tea toast is to slowing down our kitchens just a little bit. Nice. Oh, I love that. You know, I just want to cheer, well, we could say this together. We just want to, I want to just cheer to real food. Yeah. I mean, that's it. Real food. That's it. Yeah. This one's a good one. I'm glad we brought this back to the fold. Yeah. Toss out those microwaves.

10:23Don't need them. And teach your kids to slow cook. Absolutely. We thank you for joining us. And we're back looking forward to another wonderful day here. Thanks again. We love the growth. We see it every day. Bye for now.