Had a small conversation about microwaves today and the fact that we dont use one in our home. There is a ton of research showing that it changes food in bad ways, but it could be summed up by simply understanding how microwaves heat the food period. For those who are interested heres an article citing several studies with clear conclusions. mercola/article/microwave/hazards2.htm There is extensive scientific literature concerning the hazardous effects of direct microwave radiation on living systems, Hertel continued. It is astonishing, therefore, to realise how little effort has been made to replace this detrimental technique of microwaves with technology more in accordance with nature. Technically produced microwaves are based on the principle of alternating current. Atoms, molecules and cells hit by this hard electromagnetic radiation are forced to reverse polarity 1 to 100 billion times a second. 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.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.
Posted on: Sun, 10 Aug 2014 05:01:38 +0000
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