[June 7, 2014 Part 1 (16:53 mark)]
Caller: What exactly does a microwave do to food?
Dr. Dean: Kills the enzymes! So, it makes the food dead because it heats up inside the cells to a really super temperature. So, the enzymes are dead – the food has no life. So when you eat it, it puts more strain on the body to digest it, because it doesn’t have its own enzymes to help the digestive process.
Bob: What do you say, iON?
iON: Good! We’d say: “Good, that’s exactly what you should be eating”. That’s wonderful because what happens is with that in mind, you’ve got to work harder to digest it. So good, it’ll last you longer. It’ll hold you better. Wonderful! What microwave radiation does – radiation is what we like about it – it moves the molecules at a faster rate than they are otherwise. It agitates them, which causes a warming effect. And, in that radiation may indeed suffer some live position. But that would be the same argument to say: “Don’t boil your turnip greens because the nutrition is in the pot liquor” – and, if that agrees with cornbread, then good – good. So, the answer to the question is: “We say it’s wonderful. It’s not a problem”. We don’t dispute Dr. Dean’s words – we agree with Dr. Dean. We just say: “That’s not bad”. As this environment changes, what you’re going to find is they’re going to have other types of “warming” – “heating”. Everything’s going to be “induction”. You’re going to find everything is “induction”. That’s the catchword!
