Microwave cooking is NOT natural or healthy, and is far more dangerous to the human body than anyone could imagine. After learning the hazards of microwaving foods, I have stopped using mine. I truly hope that the information and studies shared with you in this article will persuade you to do the same.
We have become a society of busy, fast paced, career oriented individuals, who look for any way to help make our lives easier and more convenient. Sometimes those convenient amenities can be detrimental to our health, and today we are dealing with more sickness and disease than ever before. Cancer statistics are now shown to be 1 in every 2 men, and 1 in every 3 women Unbiased research has produced evidence that eating microwave food is an invitation for cancer. Unfortunately, those researched results are banned or overturned, and ignored for the sake of big business.
Russian Research on microwave ovens started in 1957. As a result of that research, Russia then banned the use of microwave ovens in 1976. The following information is a summary of the Russian investigations published by Atlantis Raising Educational Center in Portland Oregon;
* A well known carcinogen, d-nitrosodienthanolamines formed while
microwaving meats.
* Milk and cereal grains converted some amino acids into carcinogens
when microwaved.
* Thawing frozen fruits, converted their glucoside and glycoside 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 microwaving plants, especially root vegetables.
* Nutritional values decreased 60 – 90% in all foods tested.
* Microwaving decreased bio-availability of vitamin B complex, Vitamin C, vitamin E and essential minerals.
* Caused the degradation of nucleo-proteins in meats.
In 1992, Swiss Scientist Hans Hertel, conducted a very thorough study on eight healthy human volunteers in their 20’s and 30’s. The study included raw milk and pasteurized milk, frozen and fresh vegetables. The foods were all consumed raw, cooked normally, and microwaved. Their blood was tested before and after each meal. Nutrient damage well beyond normal cooking was present in their blood after consuming microwave cooked food, with abnormalities paralleling the findings of earlier Russian studies. Hertel concluded that technologically induced energy damage can be passed on to humans with microwaved food, in addition to direct microwave emissions.
The blood samples from the group consuming microwaved foods showed a decrease in lymphocytes (white blood cells), and a decrease in hemoglobin and cholesterol values, combined with increased luminescence or energy of luminescent bacteria ( http://www.ncbi.nlm.nih.gov/pubmed/17641630 ). Decreased hemoglobin results in less oxygen for cells, substituting an aerobic glucose fermentation for cellular energy. This condition plus microwave cooking’s production of carcinogenic compounds, creates cancer.
A study published in The Journal of Science of Food and Agriculture ( Nov 2003) found that zapping broccoli in the microwave lost up to 97% of it’s beneficial antioxidants. Steaming had only minimal effects with only 11% or less loss of antioxidant flavnoids.
Not only does microwave cooking significantly decrease the nutritive value of all foods, it has been discovered that exposure to microwave emissions has an unpredictably negative effect on the general biological welfare of humans. There is a break down 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. Also discovered, a destabilization and interruption in the production and maintenance of hormonal balance in both men and women. Microwaved foods cause stomach and intestinal cancerous growths. This is a major reason for the increase in colon cancer.
Higher levels of brainwave disturbances were noted in the alpha, theta and delta wave signal patterns of a person exposed to microwave emission fields. Because of this brainwave disturbance, negative psychological effects were noted, including memory loss, loss of ability to concentrate, suppressed emotional threshold, interrupted sleep, and for those subjected to continual exposure, either in cooking or transmission, a deceleration of the intellective process.
Continual ingestion of microwaved food, causes immune system deficiencies through lymph glands and blood. Prolonged eating of microwaved foods causes cancerous cells to increase in human blood.
In 1991, there was a lawsuit in Oklahoma concerning the hospital use of a microwave oven to warm blood needed in a transfusion. The case involved a hip surgery patient, who died from a simple blood transfusion. It seemed the nurse had warmed the blood in a microwave oven. This tragedy makes it apparent that there’s much more to “heating” with microwaves than we’ve been led to believe.
The scientific research shared with you in this article, should give you enough reasons why NOT to use the microwave oven. Microwaved foods and exposure to emissions are detrimental and hazardous to one’s health and well being. You can either throw it out or use it to store dishes or cookbooks. Buy a toaster oven, convection oven. For a quick warm up of leftovers, use a pan on the top burner, and let your food heat up naturally, while setting the table or making a nice, fresh, raw salad. Microwaving vegetables alters and destroys the wonderful nutrients that build and strengthen the human body.
We are already nutritionally deprived because of convenient, processed fast foods. We need to eat more raw fruits and vegetables. There in lies all of the vitamins, minerals and enzymes to help strengthen our immune system and nourish our cells.
Love yourself just a little more and take care. Don’t be lazy! Feeling good is worth a few extra minutes, and so are you!!!
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