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.
Posted on: Tue, 23 Sep 2014 18:00:34 +0000
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