Eyes are especially vulnerable to microwaves. That’s because unlike other areas of the body, they lack the blood vessels to dissipate the heat and cellular stress. The first suspected clinical case of microwave-caused cataracts was reported by Hirsch and Parker as early as 1950s. (Sulman 1980). For decades, cataracts have been reported in workers exposed to this type of radiation. (On the back of the lens where radiation cataracts usually occur.) The dangers of microwaved foods. Microwaves break chemical and molecular bonds, and can literally rip atoms apart, disrupting the basic biochemical structures of life. It’s no wonder foods cooked in such a way become so harmful to consume. Government and industry studies suggest they pose no threat. But a growing body of knowledge now contradicts those claims. Microwaved foods lose nutrition. The Swiss scientist Hans Hertel was the first to study microwave dangers, specifically, how cooking degrades and depletes food of nutrients—an effect that shows up in study participants blood. Microwaving makes food unhealthy by forming harmful compounds. When the microwave radiation destroys and deforms food molecules, new harmful compounds form (radiolytic compounds). These dangerous compounds harm the body in many ways. Microwaved meals change blood chemistry The research, from Search for Health (Spring, 1992): After study participants consumed microwaved vegetables, Swiss Scientist Hertel measured the following effects: Cholesterol levels increased rapidly. Hemoglobin decreased significantly (creating anemic tendencies.) Lymphocytes (white blood cells) showed a significant term decrease. Increased stress (evidence by the increase of leukocyte) NOTE: Leukocyte response can indicate pathogenic effects such as poisoning and cell damage. More harmful effects of microwaving The research, from Pediatrics (vol. 89, no. 4, April 1992) on microwaving human breast milk: Cuts down on lysozyme activity Reduces key antibodies Promotes potentially dangerous bacteria. Milk heated to 72 degrees lost a full 96% of all immunoglobulin-A antibodies, which fight invading microbes. Researcher’s conclusion: microwaving likely reduces and reverses the potential benefits of food, above and beyond the harm heating itself causes. Another study of microwave problems reported in the journal The Lancet showed that when infant formula was microwaved for ten minutes, it altered the structure of its component amino acids, possibly resulting in functional, structural and immunological abnormalities.
Posted on: Wed, 20 Aug 2014 05:13:14 +0000
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