Why Did Russia Ban The Use Of Microwave Ovens?

 

Seedlings Watered With Microwaved Water (left) & Purified Water (right) Microwaves Kill Nutritional Value

In Russia, microwave ovens were banned in 1976 because of their negative health consequences as many studies were conducted on their use. The ban was lifted after Perestroika in the early 90’s.

Here are some of their findings on microwaving food:

1. Microwaved foods lose 60 ~ 90% of their  nutritional  value and it also accelerates the structural disintegration of food.

2. Microwaving creates cancer-causing agents within milk and cereals.

3. Microwaving alters elemental food-substances, causing digestive disorders.

4. Microwaving alters food chemistry which can lead to malfunctions in the lymphatic system and degeneration of the body’s ability to protect itself against cancerous growths.

5. Microwaved foods lead to a higher percentage of cancerous cells in the bloodstream.

6. Microwaving altered the breakdown of elemental substances when raw, cooked, or frozen vegetables were exposed for even a very short time and free radicals were formed.

7. Microwaved foods caused stomach and intestinal cancerous growths, a general degeneration of peripheral cellular tissues, and a gradual breakdown of the digestive and excretive systems in a statistically high percentage of people.

8. Microwaved foods lowered the body’s ability of the body to utilize B-complex vitamins, Vitamin C, Vitamin E, essential minerals and lipotropics.

9. The microwave field next to a microwave oven caused a slew of health problems as well.

10. Heating prepared meats in a microwave sufficiently for human consumption created:

* d-Nitrosodiethanolamine (a well-known cancer-causing agent)
* Destabilization of active protein biomolecular compounds
* Creation of a binding effect to radioactivity in the atmosphere.
* Creation of cancer-causing agents within protein-hydrosylate compounds in milk and cereal grains.

11. Microwave emissions also caused alteration in the catabolic (breakdown) behaviour of glucoside – and galactoside – elements within frozen fruits when thawed in this way.

12. Microwaves altered catabolic behavior of plant-alkaloids when raw, cooked or frozen vegetables were exposed for even very short periods.

13. Cancer-causing free radicals were formed within certain trace-mineral molecular formations in plant substances, especially in raw root vegetables.

14. Due to chemical alterations within food substances, malfunctions occurred in the lymphatic system, causing degeneration of the immune systems’ capacity to protect itself against cancerous growth.

15. The unstable catabolism of micro-waved foods altered their elemental food substances, leading to disorders in the digestive system.

16. Those ingesting micro-waved foods showed a statistically higher incidence of stomach and intestinal cancers, plus a general degeneration of peripheral cellular tissues with a gradual breakdown of digestive and excretory system function.

17. Microwave exposure caused significant decreases in the nutritional value of all foods studied, particularly:
* A decrease in the bioavailability of B-complex vitamins, vitamin C, vitamin E, essential minerals and lipotrophics
* Destruction of the nutritional value of nucleoproteins in meats
* Lowering of the metabolic activity of alkaloids, glucosides, galactosides and nitrilosides (all basic plant substances in fruits and vegetables)
* Marked acceleration of structural disintegration in all foods.

Read the full report by Larry Cook entitled “Micro-waved Food Isn’t Safe To Eat” here

Endnotes:

1 The Swiss Association of Dealers for Electroapparatuses for Households and Industry complained quite loudly about the findings, which caused a court order to ban Hans Hertel from talking about his findings about the dangers of microwaved food to the public. In 1998, the European Court of Human Rights held that there had been a violation of Hertel’s rights in the 1993 decision, lifted the gag order and sentenced Switzerland to pay compensation of F 40,000. See “H.U.H. against Switzerland” at  http://www.dhcommhr.coe.fr/eng/huhvch.shn.html

2 The World Foundation for Natural Science : “The Hidden Hazards of Microwave Cooking,”http://www.nexusmagazine.com/microwave.html, from Nexus Magazine

3 Health, Wealth & Happiness, “MICROWAVED FOOD: It’s Like Eating Nuclear Waste!.”  http://www.relfe.com/microwave.html

4 Lubec, G. et al. (1989): Aminoacid Isomerisation and Microwave Exposure. ? The Lancet, 2 (8676): 1392-93; and The World Foundation for Natural Science :  “The Hidden Hazards of Microwave Cooking,”  http://www.nexusmagazine.com/microwave.html, from Nexus Magazine; and “Healing with Whole Foods” by Paul Pitchford, pg. 20.

Convenience Comes at Significant Toxic Threat to You and Your Family

By Dr. Mercola – mercola.com

Microwaves heat food by causing water molecules in it to resonate at very high frequencies and eventually turn to steam which heats your food. While this can rapidly heat your food, what most people fail to realize is that it also causes a change in your food’s chemical structure.

There are numerous issues that have emerged since microwave ovens were first introduced to consumers more than 40 years ago, besides depleting your food’s nutritional value, which will be addressed a bit later.

The first thing you probably noticed when you began microwaving food was how uneven the heating is.

“Hot spots” in microwaved food can be hot enough to cause burns—or build up to a “steam explosion.” This has resulted in admonitions to new mothers about NOT using the microwave to heat up baby bottles, since babies have been burned by super-heated formula that went undetected.

Another problem with microwave ovens is that carcinogenic toxins can leach out of your plastic and paper containers/covers, and into your food.

The January/February 1990 issue of Nutrition Action Newsletter reported the leakage of numerous toxic chemicals from the packaging of common microwavable foods, including pizzas, chips and popcorn. Chemicals included polyethylene terpthalate (PET), benzene, toluene, and xylene. Microwaving fatty foods in plastic containers leads to the release of dioxins (known carcinogens) and other toxins into your food. [8] [2]

One of the worst contaminants is BPA, or bisphenol A, an estrogen-like compound used widely in plastic products. In fact, dishes made specifically for the microwave often contain BPA, but many other plastic products contain it as well.

Microwaving distorts and deforms the molecules of whatever food or other substance you subject to it. An example of this is blood products.

Blood is normally warmed before being transfused into a person. Now we know that microwaving blood products damages the blood components. In fact, one woman died after receiving a transfusion of microwaved blood in 1991 , which resulted in a well-publicized lawsuit.

Microwave Radiation Leakage

You may have heard that there is some danger of microwaves escaping from your microwave while it’s operating. This was more of a risk with earlier models than with recent ones, which undergo more rigorous testing.

Theoretically, there are very small amounts of radiation leakage through the viewing glass, but the FDA reports these levels are “insignificant” and “well below the level known to harm people.”

The FDA has been regulating microwave ovens since 1971 through its electronic product radiation control program, which is mandated by the Electronic Product Radiation Control provisions of the Food Drug and Cosmetic Act  [3]

The FDA limits the amount of microwaves that can leak from an oven throughout its lifetime to 5 milliwatts (mW) per square centimeter at approximately 2 inches from the oven surface. Because microwave energy decreases dramatically as you move away from the source of the radiation, a measurement made 20 inches from your oven would be approximately one-hundredth of the value measured at 2 inches.  [2]

The federal standard also requires all ovens to have “two independent interlock systems that stop the production of microwaves the moment the latch is released or the door is opened.”

And a monitoring system is also required, which stops the operation if one or both interlock systems fail.

You would think, with all these tests and regulations, that you’d be safe. However, according to Powerwatch, a non-profit independent organization with a central role in the microwave radiation debate:

“Even when the microwave oven is working correctly, the microwave levels within the kitchen are likely to be significantly higher than those from any nearby cellular phone base-stations. Remember also that microwaves will travel through walls if the microwave oven is against an inside wall.”

Powerwatch also states that we don’t really know if the current regulations about leakage are truly safe and recommends ovens be checked at least annually, since microwave emissions can change with normal use.

You might also consider purchasing a $20 testing device that allows you to check the radiation in your home.

Make sure that, if you are going to use your microwave for cleaning sponges or for any use at all, regularly examine the door and hinges to make sure they are sealing properly. If the door doesn’t close correctly, or if it’s warped, bent, or otherwise damaged, don’t use it at all!

Since your eyes are known to be particularly susceptible to microwave radiation (high microwave exposures are known to cause cataracts), I recommend stepping away from your microwave while it’s in use.

New Study Confirms Microwaves Affect Your Heart

A recent study examining the effects 2.4 GHz radiation (which is the frequency of radiation emitted by Wifi routers and microwave ovens) on the heart was just completed. The study found “unequivocal evidence” that microwave frequency radiation affects the heart at non-thermal levels that are well below federal safety guidelines, according to Dr. Magda Havas of Trent University  [4]

Dr. Havas says:

“This is the first study that documents immediate and dramatic changes in both heart rate and heart rate variability caused by an approved device that generates microwaves at levels well below (0.3 percent) federal guidelines in both Canada and the United States.”

No longer can skeptics claim that microwaves produce no immediate biological effects at ordinary household levels!

The study will be appearing in a peer-reviewed journal sometime during the summer of 2010. If you are experiencing rapid or irregular heartbeat, pain or pressure in your chest, you will want to visit your physician and share this video  with him or her (second video on this page).

There is also evidence that this same frequency of radiation causes blood sugar to spike in susceptible individuals and may actually be the cause of one type of diabetes. For details about this, watch the first videobelow.

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  • http://Website Walter Royal

    Where did this author get this information? Why did the Russians lift the ban? Why haven’t any other governments brought this up

    • http://wakeup-world.com Wake Up World

      Hi Walter,

      The author of this article is Mike Admas who is the editor of http://www.naturalnews.com
      You can look into this article further by visiting here – http://spiritualnetworks.com/user/register/ :)

    • http://Website P Parham

      To Walter,

      Because there is very little money to be made in healthy folks and billions to be made in keeping folks sick.

      • http://Website Vivien Dockerty

        Absolutely right P Parham. Lots of products are permitted that shouldn’t be including synthetic supplements which are of little use to the body. I only take natural plant and organic ones and consider it part of my health insurance, it certainly works.

      • abby

        i totally agree

  • http://Website Faye

    Hello.

    I personally never use a microwave because I instinctual bad feeling about it.

  • http://Website Ando
  • Benjamin II

    im going to try this, coool!

  • http://Website Emily

    I am trying to use the microwave as little as possible. Can anyone tell me the best way to heat up Chinese food leftovers, like teriyaki chicken with brocolli? And white rice? I’m having trouble with an alternative. Thanks.

    • http://dancingdeer.blogspot.com vAla

      I always use a rice cooker which has settings for simmer saute, steam.. .I heat most everything for even just 3 min. I also have a toaster oven that I use. Very simple.. I have not used a microwave since 1998.

      Aloha~

      Vala Dawn

    • http://Website Kitty

      use a double boiler or bamboo steamer it becomes very hot very fast and not dried out

  • http://Website inger elise meberg

    Thank you!!!

  • Igor Ledochowski

    I don’t use microwave Oven for a long time. I use a thermal electric powered oven instead.

  • http://Website Eric

    One can never tell about Iron Curtain science. Stalin mandated all sorts of scientific conclusions, often contrary to “real science”, especailly in biology.
    I had never heard about the USSR banning microwaves, but back in the 60’s and 70’s some models were unsafe from radiation leakage and some stayed on with the door open.
    One would think that the huge use of them everywhere else would have brought any real problems to public notice, especially in our attorney infested society of today.