12 Facts About Microwave Ovens That Should Forever Terminate Their Use

12 Facts About Microwaves That Should Forever Terminate Their Use15th September 2014

By Marco Torres

Guest Writer for Wake Up World

Are microwaves a benign bastion of convenience or a sinister contributor to biological and nutritional damage? A growing percentage of people are now heeding the advice of holistic health experts and disposing of their microwaves due to the dangers of microwaved food.

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; and the use of microwaves is no exception. 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.

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.

How Do Microwaves Work?

Microwaves use super-fast particles to literally radiate the contents of water inside food and bring it to boil.

Microwaves are a source of electromagnetic energy (a form of nonionizing 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.

Microwave ovens work physically, biochemically and physiologically, producing ions and various free radicals, which destroy viruses and bacteria, but not toxins and microtoxins. 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.

Radiation Exposure

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 a study entitled ‘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. Hertel’s scientific study was done along with Dr. Bernard H. Blanc of the Swiss Federal Institute of Technology and the University Institute for Biochemistry.

12 Effects of Microwave Radiation

1. A breakdown of the human “life-energy field” in those who were exposed to microwave ovens while in operation, with side-effects to the human energy field of increasingly longer duration;

2. A degeneration of the cellular voltage parallels during the process of using the apparatus, especially in the blood and lymphatic areas;

3. A degeneration and destabilization of the external energy activated potentials of food utilization within the processes of human metabolism;

4. A degeneration and destabilization of internal cellular membrane potentials while transferring catabolic [metabolic breakdown] processes into the blood serum from the digestive process;

5. Degeneration and circuit breakdowns of electrical nerve impulses within the junction potentials of the cerebrum [the front portion of the brain where thought and higher functions reside];

6. A degeneration and breakdown of nerve electrical circuits and loss of energy field symmetry in the neuroplexuses [nerve centers] both in the front and the rear of the central and autonomic nervous systems;

7. Loss of balance and circuiting of the bioelectric strengths within the ascending reticular activating system [the system which controls the function of consciousness];

8. A long term cumulative loss of vital energies within humans, animals and plants that were located within a 500-meter radius of the operational equipment;

9. Long lasting residual effects of magnetic “deposits” were located throughout the nervous system and lymphatic system;

10. A destabilization and interruption in the production of hormones and maintenance of hormonal balance in males and females;

11. Markedly higher levels of brainwave disturbance in the alpha, theta, and delta wave signal patterns of persons exposed to microwave emission fields, and;

12. Because of this brainwave disturbance, negative psychological effects were noted, including loss of memory, loss of ability to concentrate, suppressed emotional threshold, deceleration of intellective processes, and interruptive sleep episodes in a statistically higher percentage of individuals subjected to continual range emissive field effects of microwave apparatus, either in cooking apparatus or in transmission stations.

Molecular Changes

The more you use the microwave, the worse your nutritional state gets, and the more likely you are to be diagnosed with various diseases and put on pharmaceuticals which, of course, will create other health problems that lead to a grand spiraling nosedive of health.

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. This is contrary to conventional heating of food where heat transfers convectionally from without to within. Cooking by microwaves begins within the cells and molecules where water is present and where the energy is transformed into frictional heat.

The following is a summary of the Russian investigations published by the Atlantis Raising Educational Center in Portland, Oregon:

  • 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:

  • Lymphatic disorders were observed, leading to decreased ability to prevent certain types of cancers.
  • An increased rate of cancer cell formation was observed in the blood.
  • Increased rates of stomach and intestinal cancers were observed.
  • 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.

For more information and links to studies, please see:

Resources:

Further abstracts and studies are available at http://www.greenmedinfo.com/anti-therapeutic-action/microwave-cooking

Previous articles by Marco:

About the author:

Marco Torres is a research specialist, writer and consumer advocate for healthy lifestyles. He holds degrees in Public Health and Environmental Science and is a professional speaker on topics such as disease prevention, environmental toxins and health policy.

This article appears by kind permission of preventdisease.com

 


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  • Dave

    Is it possible to train our bodies to consume raw meats? I already have trained my immune system to accept tainted or partially raw meats. Maybe it is possible to eat them completely raw and uncooked? Eggs too

  • todd

    It seems strange that no one has commented on this if you want to be taken seriously be scientific about your posts . Enough misinformation it makes people dumber than they need to be

  • Nathan

    While the loss of nutrients in foods cooked/heated in the microwave is very likely…….the break down in the “human energy field” can’t be proven and thus should have never been mentioned except as being an unprovable theory.

  • anonymous

    is this a joke article? nothing but pseudo intellectual pop science

    • kiwi-ian

      No, it’s not a joke. There are actually people who don’t understand the science but think they know enough to make comments.

      Like “Microwave ovens work physically … producing ions and various free radicals”. That’s just one comment among probably 100s in this article that are due to misunderstandings, out of context quotes, anecdotal evidence, and, dare I say it, plain untruths, etc. For those unfortunates who still don’t get it, MWs are NON-ionising meaning that they do NOT produce ions.

      The whole article is a rewrite of articles from the 1990s that were debunked weeks later. Unfortunately any valid comment has been lost in a sea of rubbish.

  • MatBastardson

    Since microwave ovens often use less heat than conventional methods and involve shorter cooking times, they generally have the least destructive effects on your food.

    In studies at Cornell University, scientists looked at the effects of cooking on
    water-soluble vitamins in vegetables and found that spinach retained
    nearly all its folate when cooked in a microwave, but lost about 77
    percent when cooked on a stove. They also found that bacon cooked by
    microwave has significantly lower levels of cancer-causing
    nitrosamines than conventionally cooked bacon.

    This article is warmed over scaremongering which has been debunked and debunked again and again, posing as health reporting. A lot of people don’t have an actual kitchen. You want to make those people think it’s impossible to eat healthy, so they might as well eat dirt? It is totally possible to eat healthily using a microwave. My health has been steadily improving since I got very sick a few years ago. Not because of my microwave, but as sick as I was, I have (according to my doctor) made a ‘remarkable transformation’. I have been using my microwave as my sole means of cooking, the whole time, and my health is better than when I had access to a kitchen.

    Your microwave does not harm your health or detract from the nutrition of your food. Just track microwave popularity with increasing human lifespans since they becam commercially popular. Given the rapidity of the adoption of the micowave oven by the general populace, we’d all be freaking dead by now if anything in ths article were true.

  • Jeff_Bell

    I agree with some of the critiques here that the article is not well written. And those who demand classic scientific citations for the statements made will be disappointed. (To those, I say, go find your own cites if you feel you need them.)

    That said, there is plenty of evidence that preparing food in microwaves is not healthy. It has been shown to damage at least some of the nutritive characteristics of the food. Furthermore, some harmful chemicals may be produced by microwaving some foods.

    And let us not forget that exposure to the microwave energy, itself, aside from what it may do to food is not healthy.

    I am not going to waste my precious time finding a bunch of cites to support my comments. However, I will recount some personal experience: I have personally seen the difference in live blood analysis before and after consuming microwaved foods. I will just say that this provides a frightening view.

    • TruthSeeker

      I’m just going to make a statement about how unhealthy something is and then not back it up with facts. Seems like every crackpot’s go-to move. Just slightly peeling back the surface of these claims reveal that this article is as scientific as those that claim that the Earth is 3,000 years old and is flat.