America’s most convenient appliance –
microwave ovens seem to be an absolute necessity in today’s fast-paced
world. They are currently present in at least 90% of homes in America
thanks to their ability to cook and reheat foods or beverages in a
simple, rapid way.The majority of people use this kitchen appliance
without question and often think they are a reasonable alternative to
conventional ovens for reheating or cooking. However you may want to
think twice before using your microwave, as it could be one of the worst
things YOU do to your food.
The way in which microwaves work and affect health
In short, microwave ovens are kitchen appliances which are used to cook or reheat food by emitting microwaves.
Microwaves are a form of electromagnetic
radiation and are on the low energy end of the energy spectrum, second to radio waves
. The waves are generated by something called a magnetron – something found within every microwave oven.
Magnetrons produce an electromagnetic
field with a microwave frequency of approximately 2,450 megaHertz (MGz),
which is the equivalent to 2.4 gigaHertz (GHz). Microwaves produced
within the microwave oven cause dialectric heating – they bounce around
the inside of the oven and are absorbed by whatever is placed in the
oven.
In order for something to heat in a microwave oven, water
must be present within the substance. If water is not present, heating
will not occur and it would remain cool. The reason for this is that
water molecules within the food vibrate at an incredible speed, creating
molecular friction which is responsible for the heating of the food.
The structure of the water molecules are torn apart and vigorously
deformed. This is much different than any other method of cooking, as
other methods such as convection ovens heat up food by transferring heat
convectionally from the outside inward.
Hans Hertel, a Swiss scientist, states:
“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… 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.”
You might wonder why food is often
unevenly heated when taken out of the microwave. The uneven heating
occurs because microwaves work with whatever water molecules are
present, and since not all areas of food contain the same amount of
water, heating becomes uneven.
While microwave cooking does begin within the
molecules where water is present, they don’t actually cook from “the
inside out” like many people believe. They actually start with the outer
layers while the inner layers are mostly heated and cooked simply by
transference of heat from the outer layers. This is oftentimes why
you’ll find that the outside of the food is extremely hot while the
inside seems to have been absent during the re-heating or cooking.
The Radiation Effects of Microwaves and Other Forms of Non-Ionizing Radiation
Microwaves are in fact radiation. They
are classified as non-ionizing radiation – radiation which can change
the position of atoms but is not strong enough to alter their structure,
composition, or properties. Even though non-ionizing radiation is not
strong enough to alter the structure of atoms, it is still able to cause physical alterations.
A clear example of how non-ionizing radiation can harm you is the
damage caused to your skin and eyes caused by the sun. When you use
microwave cooking, you are exposing yourself to microwave radiation.
Other forms of ionizing radiation are
visible light, ultraviolet and infrared waves, and waves emitted from
televisions, cell phones, and electric blankets.
Today we live in a technologically
advanced world. We could label the time we live in as the “technology
age” as well as the “radiation age”. We are currently bombarded with
radiation from almost everything around us: radio towers, televisions,
cell phones, microwave ovens, computers, satellites, broadcast antennas,
and so much more. Unfortunately, radiation doesn’t go away over time,
in fact, it just accumulates.
Although we’ve conducted study after
study concluding that no amount of radiation is safe, we don’t really
know what all of this means in the long term. But here is what we do
know:
When any radiation waves resonate with a
body part, the biological effect is intensified. For example, microwave
frequencies are very similar to the frequencies of your brain. The
effects microwaves have on your brain are greater than those same waves
on any other part of the body.
Although studies are done to view the
effects of radiation, most of these studies are done for short exposure
periods at higher intensities. There is an immense shortage of studies
using long exposure periods with low-level radiation. More research
simply needs to be done.
Radiation accumulates over time and never goes away.
Due to the amount of radiation everyone
is exposed to every day, it is difficult to conduct studies using
control groups. Radiation can’t really be controlled anymore due to the
unavoidable invasion.
We simply don’t know the long-term
effects of microwave radiation, so why risk it by watching your food
cook in your microwave day after day and night after night.
Who shouldn’t use microwave ovens and why?
No one should be using microwave ovens. This
is especially true for babies, children, if you are pregnant, already
suffer from illness & disease, or are already bombarded with more
radiation than the average person.
Why?
You may suffer from “Microwave Sickness”
Tissues directly exposed to microwaves
are subject to the same deformities molecules go through, and this can
in turn cause you to experience “microwave sickness”. Remember, it isn’t
just microwave ovens which emit this kind of radiation. Cell phone
towers also emit this type of radiation.
People may experience any or all of the following after being exposed to high levels of microwave radiation.
Impaired cognition
Nausea
Vision problems
Depression and irritability
Weakened immune system
Headaches
Dizziness
Insomnia and/or sleep disturbances
Frequent urination and extreme thirst
Robert O. Becker, author of The Body Electric, stated the following on page 314 in his book:
It’s [Microwave sickness] first signs are
low blood pressure and slow pulse. The later and most common
manifestations are chronic excitation of the sympathetic nervous system
[stress syndrome] and high blood pressure.
This phase also often includes headache,
dizziness, eye pain, sleeplessness, irritability, anxiety, stomach pain,
nervous tension, inability to concentrate, hair loss, plus an increased
incidence of appendicitis, cataracts, reproductive problems, and
cancer. The chronic symptoms are eventually succeeded by crisis of
adrenal exhaustion and ischemic heart disease [the blockage of coronary
arteries and heart attacks].
In another book entitled Health Effects of Microwave Radiation,
author Dr. Lita Lee also expressed his concern over the use of
microwaves. Dr. Lee observed that the symptoms listed above could be
caused by certain observations shown below.
Lymphatic disorders were observed, leading to decreased ability to prevent certain types of cancers
An elevated 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 gradual breakdown of the systems of elimination were observed
Life Energy is Depleted
Foods which haven’t been processed or
cooked and are naturally occurring contain life energy which is
transmitted from the sun. Biophotons are the smallest physical unit of
light which are stored in all life forms. They contain bio-information
and are partially responsible the feelings you get which signify
well-being and vitality. Foods like naturally grown vegetables and
especially sun-ripened fruits are the main source for these biophotons
to humans.
Microwaving food, in effect, potentially
destroys and depletes the life energy, rendering the food completely
dead and lifeless. In addition, the food’s nutritional value is lost and
it becomes nearly useless in terms of providing any real health
benefit.
Fact: Russians Banned the Microwave Oven After Extensive Studies
Microwaves were first invented by the
Nazis in order to provide a method of cooking for their troops during
World War II. Seeing as though these microwave ovens have been
experimental and new, the US War Department was assigned to research
these new devices shortly after the war.
Turns out, the U.S. didn’t really perform
the extensive research necessary for the new invention. Instead, the
Russians decided to tackle the issue with extreme force.
Intrigued by this new device, the
Russians conducted in-depth research to discover the biological effects
they might possess. The results were staggering enough to lead to a ban
of the new device in the Soviet Union. The ban, however, was later
lifted during Perestroika, the political movement responsible for the
restructuring of the Soviet Union.
The findings include:
Carcinogenic substances were formed from the microwaving of nearly all foods tested
Microwaving milk and grains resulted in carcinogenic substances being formed through the conversion of amino acids
Microwaving prepared meats caused cancer-causing agents such as d-Nitrosodienthanolamines to form
Microwaving fruits as a method of thawing
resulted in the conversion of glucoside and galactoside 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
Structural degradation leading to
decreased food value was found to be 60 to 90 percent overall for all
foods tested, with significant decreases in bioavailability of B complex
vitamins, vitamins C and E, essential minerals, and lipotropics
Twenty years of the Russian research led
to the international warning about the damaging biological and
environmental effects microwaves possess. The warning also included
other similar frequency electronic devices such as cell phones.
Say Goodbye to Your Foods Nutritional Value
Although there hasn’t been as many
studies on microwaves as say, the importance of various vitamins and
minerals, all of the studies generally agree on one thing: nutritional value is significantly reduced if you microwave food.
You’d think that studying microwaves would be at the top of the list,
given their place in our society, but evidently their role is not
significant enough for more thorough testing.
Note that most of these studies have been
done prior to 2000. This may be due to the shift of focus from
microwaves to a more prevalent threat to humanity: the intense
electromagnetic chaos from electromagnetic devices such as cell phones,
computers, and advanced technology. Here are some studies illustrating
the detrimental effects of microwaves and microwave cooking.
This study found
that broccoli when microwaved with a little bit of water loses up to
97% of its beneficial antioxidants. Steamed broccoli only lost 11% or
less. Some amounts of phenolic compounds and glucosinolates were also
lost. The study was published in the November 2003 issue of
The Journal of the Science of Food and Agriculture.
Vitamin C in asparagus spears was lost during a 1999 Scandinavian study.
One study found 60 seconds of microwaving garlic depleted the food of it’s allinase, garlic’s primary cancer-fighting ingredient.
Just 6
minutes of microwave heating turned 30-40 percent of the B12 in milk
into a dead form, which was found in a Japanese study by Watanabe.
An Australian study recently conducted showed that microwaves cause a higher degree of “protein unfolding” than conventional heating.
A
1992 study found that breast milk lost lysozyme activity, antibodies,
and became a more suitable environment for the potential growth of
pathogenic bacteria after being microwaved.
Microwaving Food Leads to a Negative Impact on Human Physiology & the Heart
Hans Hertel, a Swiss food scientist,
initiated the first tests on microwaved food and microwave cooking to
determine how microwaves affect human physiology and the blood. After
studying these effects, Hertel concluded that microwaving food leads to
food degeneration. These degenerative changes in nutrients caused
changes in blood which could cause health problems.
Health issues which could be caused are:
Elevated cholesterol levels
A plummet in leukocytes (white blood cells), which could suggest poisoning
Decreased red blood cell levels
Production of radiolytic compounds
Decreased hemoglobin levels, which might indiciate anemia
Another study found that microwave
frequency radiation affects the heart at non-thermal levels – levels
which are well below federal safety guidelines. To examine these
effects, the study used a 2.4GHz radiation frequency, which is the same
frequency emitted by microwave ovens as well as wifi routers.
There is even evidence that this same
frequency can cause elevated blood sugar levels in certain people. This
points to the possibility that there may be a type 3 diabetes generated
by dirty electricity. Here is a video below making a presentation
support this. You may find the video “slow”, but it’s well worth 7
minutes of your time.
source:
http://worldtruth.tv
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