JULY 23, 2014 by MARCO TORRES
12 Facts
About Microwaves That Should Forever Terminate Their Use
Are microwaves a benign bastion of convenience or a sinister contributor to
biological and nutritional damage? A growing percentage of people are
now heeding the advice of holistic health experts and disposing of their
microwaves due to the dangers of microwaved food. Regardless of where you
stand, humans are the only animals on the planet who destroy the nutritional
value of their food before eating it, and the use of microwaves is no
exception.
 Microwaves
are a source of electromagnetic energy (a form ofnonionizing form of radiation)
electronically generated. When penetrating the aliments, they trigger an
inner rotation of the water molecules inside the food. This rotation triggers
a friction between the molecules and the result is a rapid growth in
temperature.
Microwaves
use super-fast particles to literally radiate the contents of water inside
food and bring it to boil. Not only has microwave use been linked to causing
infertility in men, but it also denatures many of the essential proteins in
the food making them virtually indigestible.
Most animals will only consume food in its natural, unprocessed state, but
humans actually go out of their way to render food nutritionally worthless
before eating it. Think about all the prepackaged and processed foods we purchase
and consume annually. It's no wonder the state of our health is in dire
straits.
Microwave ovens work physically, biochemically and physiologically, producing
ions and various free radicals, which destroy viruses and bacteria, but not
toxins and microtoxins. The experts have concluded that food cooked in
microwaves loses between 60% and 90% of its vital energy and, at the same
time, the structural disintegration processes accelerates. Also, the nutrient
substances are altered, leading to digestive diseases. These microwaves can
increase both the number of cancerous cells in blood and the number of
stomach and intestinal cancerous cells.
Microwaves leaking radiation is a serious issue. Serious enough for the FDA
to set legal limits on the leakage permitted by every microwave manufacturer.
However, the only way to completely eliminate the radiation dangers
associated with microwaves is not to use one. Microwave radiation has been
known to cause cataracts, birth defects, cancer and other serious illnesses.
Because
of these causes the microwave ovens were banned in the Soviet Union in 1976.
Soviet scientists found that the microwave exposure decreases the ability of
some vitamins to by absorbed by the human body, dramatically accelerates the
structural disintegration of all foods and reduces the metabolic stress of
the alkaloids, glycosides and galactoses.
In
1991, the Swiss Doctor Hans Ulrich Hertel made a study that demonstrated that
cooking or heating food presents much greater risks for health than the traditionally
cooked food. He found that people who ate microwave prepared food recorded
losses in the hemoglobines and lymphoites.
In
2003, a Spanish governmental study elaborated in Murcia demonstrated that the
vegetables and fruits cooked in a microwave lost a percentage of 97% of the
substances that contribute to reducing the incidence of coronary heart
diseases.
In Dr. Lita Lee's book, Health Effects of Microwave Radiation -- Microwave
Ovens, and in the March and September 1991 issues of Earthletter, she stated
that every microwave oven leaks electro-magnetic radiation, harms food, and
converts substances cooked in it to dangerous organ-toxic and carcinogenic
products.
In Comparative Study of Food Prepared Conventionally and in the Microwave
Oven, published by Raum & Zelt in 1992, at 3(2): 43, it states:
"Artificially produced microwaves, including those in ovens, are
produced from alternating current and force a billion or more polarity
reversals per second in every food molecule they hit. Production of unnatural
molecules is inevitable. Naturally occurring amino acids have been observed
to undergo isomeric changes (changes in shape morphing) as well as
transformation into toxic forms, under the impact of microwaves produced in
ovens."
There are no atoms, molecules or cells of any organic system able to
withstand such a violent, destructive power for any extended period of time,
not even in the low energy range of milliwatts. Microwaves quickly destroy
the delicate molecules of vitamins and phytonutrients (plant medicines)
naturally found in foods. One study showed that microwaving vegetables
destroys up to 97% of the nutritional content (vitamins and other plant-based
nutrients that prevent disease, boost immune function and enhance health).
Dr. Hertel was the first scientist to conceive and carry out a quality
clinical study on the effects microwaved nutrients have on the blood and
physiology of the human body. His small but well controlled study showed the
degenerative force produced in microwave ovens and the food processed in
them. The scientific conclusion showed that microwave cooking changed the
nutrients in the food; and, changes took place in the participants' blood
that could cause deterioration in the human system. Hertel's scientific study
was done along with Dr. Bernard H. Blanc of the Swiss Federal Institute of
Technology and the University Institute for Biochemistry.
12
Enumerated Effects of Microwaves
1. A breakdown of the human “life-energy field” in those who
were exposed to microwave ovens while in operation, with side-effects to the
human energy field of increasingly longer duration;
2. A
degeneration of the cellular voltage parallels during the process of using
the apparatus, especially in the blood and lymphatic areas;
3. A
degeneration and destabilization of the external energy activated potentials
of food utilization within the processes of human metabolism;
4. A
degeneration and destabilization of internal cellular membrane potentials
while transferring catabolic [metabolic breakdown] processes into the blood
serum from the digestive process;
5.
Degeneration and circuit breakdowns of electrical nerve impulses within the
junction potentials of the cerebrum [the front portion of the brain where
thought and higher functions reside];
6. A
degeneration and breakdown of nerve electrical circuits and loss of energy
field symmetry in the neuroplexuses [nerve centers] both in the front and the
rear of the central and autonomic nervous systems;
7. Loss
of balance and circuiting of the bioelectric strengths within the ascending
reticular activating system [the system which controls the function of
consciousness];
8. A
long term cumulative loss of vital energies within humans, animals and plants
that were located within a 500-meter radius of the operational equipment;
9. Long
lasting residual effects of magnetic “deposits” were located throughout the
nervous system and lymphatic system;
10. A
destabilization and interruption in the production of hormones and
maintenance of hormonal balance in males and females;
11.
Markedly higher levels of brainwave disturbance in the alpha, theta, and
delta wave signal patterns of persons exposed to microwave emission fields, and;
12.
Because of this brainwave disturbance, negative psychological effects were
noted, including loss of memory, loss of ability to concentrate, suppressed
emotional threshold, deceleration of intellective processes, and interruptive
sleep episodes in a statistically higher percentage of individuals subjected
to continual range emissive field effects of microwave apparatus, either in
cooking apparatus or in transmission stations.
Take a
look around you at every person that still uses a microwave. The largest
majority are unhealthy and overweight. The more you use the microwave, the
worse your nutritional state gets, and the more likely you are to be
diagnosed with various diseases and put on pharmaceuticals which, of course,
will create other health problems that lead to a grand spiraling nosedive of
health.
Of all the natural substances -- which are polar -- the oxygen of water
molecules reacts most sensitively. This is how microwave cooking heat is
generated -- friction from this violence in water molecules. Structures of
molecules are torn apart, molecules are forcefully deformed, called
structural isomerism, and thus become impaired in quality. This is contrary
to conventional heating of food where heat transfers convectionally from
without to within. Cooking by microwaves begins within the cells and
molecules where water is present and where the energy is transformed into
frictional heat.
The following is a summary of the Russian investigations published by the
Atlantis Raising Educational Center in Portland, Oregon:
- Microwaving prepared meats sufficiently to insure sanitary ingestion caused
formation of d-Nitrosodienthanolamines, a well-known carcinogen.
- Microwaving milk and cereal grains converted some of their amino acids into
carcinogens.
- Thawing frozen fruits converted their glucoside and galactoside containing
fractions into carcinogenic substances.
- Extremely short exposure of raw, cooked or frozen vegetables converted
their plant alkaloids into carcinogens.
- Carcinogenic free radicals were formed in microwaved plants, especially
root vegetables.
Russian researchers also reported a marked acceleration of structural
degradation leading to a decreased food value of 60 to 90% in all foods
tested. Among the changes observed were:
- Deceased bio-availability of vitamin B complex, vitamin C, vitamin E,
essential minerals and lipotropics factors in all food tested.
- Various kinds of damaged to many plant substances, such as alkaloids,
glucosides, galactosides and nitrilosides.
According to Dr. Lee, changes are observed in the blood chemistries and the
rates of certain diseases among consumers of microwaved foods. The symptoms
above can easily be caused by the observations shown below. The following is
a sample of these changes:
a..
Lymphatic disorders were observed, leading to decreased ability to prevent
certain types of cancers.
b.. An increased rate of cancer cell formation was observed in the blood.
c.. Increased rates of stomach and intestinal cancers were observed.
d.. Higher rates of digestive disorders and a gradual breakdown of the
systems of elimination were observed.
Decrease
in Food Value
Microwave exposure caused significant decreases in the nutritive value of all
foods researched. The following are the most important findings:
1. A
decrease in the bioavailability [capability of the body to utilize the
nutriment] of B-complex vitamins, Vitamin C, Vitamin E, essential minerals
and lipotropics in all foods;
2. A
loss of 60-90% of the vital energy field content of all tested foods;
3. A
reduction in the metabolic behavior and integration process capability of
alkaloids [organic nitrogen based elements], glucosides and galactosides, and
nitrilosides;
4. A
destruction of the nutritive value of nucleoproteins in meats;
5. A marked acceleration of structural disintegration in all foods.
How Do You Heat Your Food The Healthy Way
This is kind of a misnomer because there is truthfully, with
perhaps the exception of dehydration, no way
to heat food and maintain its structural and nutritional value. However,
gently heating food in a cast iron pan over the stove may be the healthiest
alternative to nuking it. This is the old fashioned way and it never failed
our ancestors.
Toss that microwave and strive to consume at least half of your diet from raw
foods, that is a huge step in the right direction to maintain their
nutritional value. My mother always used to tell me that if food comes from a
package, or has to be heated to be eaten, there's a good a chance it's low in
nutrition. She was right for the most part, so keep that in mind when
venturing the aisles at the grocery.
Sources:
eutimes.net
hungerforhealth.com
Marco Torres is
a research specialist, writer and consumer advocate for healthy lifestyles.
He holds degrees in Public Health and Environmental Science and is a
professional speaker on topics such as disease prevention, environmental
toxins and health policy.
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