MICROWAVES ARE HORRIBLE DONT USE THEM TO HEAT YOUR FOOD – 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. healthydebates/12-reasons-stop-using-microwaves-now/
Posted on: Mon, 05 Jan 2015 17:54:17 +0000
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