Dangerous Truth Behind Microwaves

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.

Don’t believe it? View the scientific research linking microwaves to cancer, diabetes, and nutritional deficiency.

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

What Sugar Does To Your Brain?

 

What is the correlation between sugar and brain function? It turns out that this relationship, like any relationship, has it's good points and it's bad points. Have you ever felt the excitement and agitation of a sugar buzz? And then the lethargy of a sugar crash? Your brain needs some sugar to function, yet too much sugar can be harmful. We all love to have those sweets but must learn to enjoy them in moderation.Overeating, poor memory formation, learning disorders, depression—all have been linked in recent research to the over-consumption of sugar. And these linkages point to a problem that is only beginning to be better understood: what our chronic intake of added sugar is doing to our brains.

According to USDA,  the average American consumes 156 pounds of added sugar per year. That's five grocery store shelves loaded with 30 or so one pound bags of sugar each. If you find that hard to believe, that's probably because sugar is so ubiquitous in our diets that most of us have no idea how much we're consuming. The Centers for Disease Control (CDC) puts the amount at 27.5 teaspoons of sugar a day per capita, which translates to 440 calories—nearly one quarter of a typical 2000 calorie a day diet.The key word in all of the stats is "added." While a healthy diet would contain a significant amount of naturally occurring sugar (in fruits and grains, for example), the problem is that we're chronically consuming much more added sugar in processed foods, generally in the rapidly absorbed form of fructose.

 Glucose

Glucose is a form of sugar that your body creates from the carbohydrates you eat. Once the glucose is made it gets into the bloodstream so that your muscles and organs can use it for energy. In fact, your brain needs at least 125 to 150 grams of glucose per day to function. It's usually the only source of energy for the brain. The brain's neurons must have this supply of energy from the bloodstream since they aren't capable of storing energy, like fat, for later use.

But not all sugar is equal. There are different forms of sugar that your body uses for energy, some more harmful than others. The brain needs a steady supply of energy that will last until more energy comes along. Spikes in this supply are dangerous and cause things such as hyperactivity and 'sugar crashes'. The sugar from fruit will get into the bloodstream at a steady rate as the fruits digests in the stomach. Fruits also provide great sources of vitamins, minerals and fiber, so fruit sources of sugar are great for the brain and your body.

Complex carbohydrates such as starch also break down in the liver to form sugar. These strands of energy take a longer amount of time to break down, so this source of sugar works well with the brain in much the same way as fruit. They can provide energy for hours without diminishing. One thing to think about though about complex carbohydrates is that they contain appetite enhancers and so tend to cause people to overeat, unlike fruit.

Refined sugars and brain function are a big no-no. These are the sugars we typically find in abundance on store shelves and in the average North American diet. The sugar energy from soda, cookies and desserts, flood your bloodstream with glucose almost immediately. At first you get an initial 'sugar high' as the sugar queues serotonin, a brain chemical that makes you feel happy, to be released into the brain. The massive increase in blood sugar signals the pancreas to start pumping out large amounts of insulin. Once the insulin gets into the bloodstream it soaks up the sugar to store for later use, depriving the brain, other organs and muscles of energy. These are the beginnings of the infamous 'sugar crash' as you become weak, tired and unable to focus. The 'sugar high' combined with the ensuing 'sugar crash' causes you to crave even more sugar, most likely resulting in a damaging cycle of sugar binging. So avoid refined sources of sugar as much as possible.

 David DiSalvo of Psycholgy Today writes that Research indicates that a diet high in added sugar reduces the production of a brain chemical known as brain-derived neurotrophic factor (BDNF). Without BDNF, our brains can't form new memories and we can't learn (or remember) much of anything. Levels of BDNF are particularly low in people with an impaired glucose metabolism—diabetics and pre-diabetics—and as the amount of BDNF decreases, sugar metabolism worsens.

In other words, chronically eating added sugar reduces BDNF, and then the lowered levels of the brain chemical begin contributing to insulin resistance, which leads to type 2 diabetes and metabolic syndrome, which eventually leads to a host of other health problems. Once that happens, your brain and body are in a destructive cycle that's difficult if not impossible to reverse.

Another connection between sugar and brain function concerns dysfunction. People who regularly eat too much sugar over a long period of time often become diabetic. These people often have dwindling mental capabilities. They are more at risk to develop depression and different cognitive problems with memory, processing information and recognizing spatial patterns. It can even lead to dementia. Also, people who suffer from diabetes have a 65% higher incidence of Alzheimer's disease than those who are not diabetic.

Research has also linked low BDNF levels to depression and dementia. It's possible that low BDNF may turn out to be the smoking gun in these and other diseases, like Alzheimer's, that tend to appear in clusters in epidemiological studies. More research is being conducted on this subject, but what seems clear in any case is that a reduced level of BDNF is bad news for our brains, and chronic sugar consumption is one of the worst inhibitory culprits.

Other studies have focused on sugar’s role in over-eating. We intuitively know that sugar and obesity are linked (since sugar is full of calories), but the exact reason why eating sugar-laden foods seems to make us want to eat more hasn’t been well understood until recently.

New research has shown that chronic consumption of added sugar dulls the brain’s mechanism for telling you to stop eating. It does so by reducing activity in the brain’s anorexigenic oxytocin system, which is responsible for throwing up the red “full” flag that prevents you from gorging. When oxytocin cells in the brain are blunted by over-consumption of sugar, the flag doesn’t work correctly and you start asking for seconds and thirds, and seeking out snacks at midnight.

What these and other studies strongly suggest is that most of us are seriously damaging ourselves with processed foods high in added sugar, and the damage begins with our brains. Seen in this light, chronic added-sugar consumption is no less a problem than smoking or alcoholsm. And the hard truth is that we may have only begun to see the effects of what the endless sugar avalanche is doing to us.

 Manufacturers today put sugar in everything from the bread in your pantry to the turkey on your table. That makes sweet ol' sugar the ultimate supervillain—or at the very least a driving force behind heart disease and diabetes.

SNEAKY SOURCES OF SUGAR

ASIAN SAUCES

Asian sauces—or at least American versions of Asian sauces—are notorious sources of hidden sugars. The viscous liquids that give us sesame chicken, sweet and sour pork, and beef teriyaki aren't all that dissimilar from pancake syrup. Check the nutrition label for ingredients like corn syrup and high-fructose corn syrup, and watch out for anything that ends in "-ose" (dextrose, maltose). These are all forms of sugar. Then be prepared to do some math—most bottled sauces list nutrition information for impractically small serving sizes. Who uses only 1 tablespoon of sauce?

 

FRUIT SPREADS

Jams, jellies, and preserves seem like healthy breakfast alternatives to butter and cream cheese—and they are if they contain only fruit. But many fruity toppings house a shocking amount of added sugar. Smucker's, for instance, packs three different sweeteners into its classic Strawberry jam. Why three? Because if the company used only one, it would have to list "sugar" as the first item on the ingredient statement. By spreading the impact over three sweeteners, it can push fruit to the top of the ingredient list and hide the sweeteners below. It's a common trick used by food processors to make their products look healthier than they are. Just remember that fruit is its own natural sweetener. Opt for an unadulterated version like Polaner's All Fruit spreads, which—true to name—contain nothing more than fruit and fruit juice.

 

SALAD DRESSINGS

You may not be aware of that salad saboteur lurking in your pantry. When the so-called "light" dressings take out fat, they often add sugar in its place. Take Ken's Sun-Dried Tomato Vinaigrette, pictured here. It contains as much sugar in each serving as some ice creams do in each scoop. And what's worse, it's laced with food starch. Although technically not sugar, it reacts in your body in almost exactly the same way. That means that in addition to the 12 grams of sugar on the label, you're also taking in a heavy dose of blood-sugar-spiking starch. Let's call this dressing what it really is: salad frosting.

 

SPAGHETTI SAUSE

There's no need to add sugar to tomato sauce because tomatoes are naturally sweet. So why do processors insist? Because instead of using fresh olive oil and vegetables, they're often making their sauces from cheaper vegetable oils, dehydrated veggies, and other subpar ingredients. Sugar is a quick fix: It makes everything taste like candy! To that point, Francesco Rinaldi lists sugar as the second ingredient in this sauce, which brings the total impact to nearly 3 teaspoons of sugar in each serving. Your best bet? Go with a no-sugar-added option like Ragu's Tomato Basil. It contains just tomatoes, onions, and spices. And be sure to also look out for the sugar count of barbecue sauces—another tomato-based sauce notorious for sneaky sweeteners.

 

OATMEAL

Oats have been linked to heart health, weight loss, and cancer prevention, so it's natural to assume that oatmeal is always a nutritious breakfast choice. But many food producers spoil the whole-grain goodness by flavoring their oats with artificial ingredients and loads of sugar. Quaker's Cinnamon Roll Oatmeal Express, for example, takes its name very seriously—it contains as much sugar as two Pillsbury cinnamon rolls! A touch of sugar is one thing, but unless you want to eat dessert for breakfast, go with a lower-sugar option. Or better yet, make your oatmeal from scratch so you can control the sugar load. (Tip: Berries are the perfect way to sweeten naturally.

 

"WHEAT" BREAD

Studies have shown that whole grains improve your heart health, keep you full, and help you lose weight, but not all bread products labeled "wheat" are true whole grains. Restaurants and supermarket aisles are rife with whole-wheat imposters containing enriched flours and sugars intended to improve the taste of wheat products. So even though you don't typically file bread under the "sweets" category, your daily sandwich could be loaded with refined carbs and sugars. The best example of the whole-wheat bait-and-switch is the "Honey Wheat" bread Arby's uses on its Market Fresh sandwiches. First, it's not whole wheat (enriched flour is the first ingredient). And second, there are 15 grams (!) of sugar in every two slices. That's more sugar than you'll find in a Hostess Ho Ho!

 

YOGURT

Yogurt is low in calories and high in protein, which is why a recent Harvard study found that regularly consuming the stuff helps you lose weight. The problem? Many producers pump their "fruit flavored" yogurts with sugar. Case in point: The cups in Yoplait’s Original 99% Fat Free line pack as much sugar as a bag of peanut M&M’s. Unless yogurt is your weekly diet splurge, go with a less dessert-y option like Dannon Light & Fit, or opt for plain yogurt and add your own healthy toppings like fresh fruit and nuts.

 

FROZEN DINNERS 

The idea of a frozen meal packed in a nuke-able box probably doesn't get your taste buds giddy with anticipation. Food manufacturers are aware of this fact, so they go heavy on the sugar and/or salt. Some of the worst offenders? Low-cal or otherwise "light" entrées. When food companies remove fat or carbs from their items, they usually replace those calories with excessive doses of sugar or sodium. Take Lean Cuisine's Roasted Turkey Breast entrée, for example. Chances are you don't think of turkey as dessert, but with 7 teaspoons of sugar, that's exactly what you're getting if you pop one of these babies in the microwave. Again, it's all in the nutrition label. Don't just focus on fat and calories; make sure to look out for sneaky sugars and sodium as well. 

BOTTLED TEA

In recent years, tea has received a lot of good press for its impressive antioxidant properties, and beverage companies have taken advantage by flooding the market with options. But the taste of plain herbal tea doesn't draw in the crowds, so many drink purveyors pump their teas with high-fructose corn syrup and other cheap sweeteners to boost flavor. Before you buy a bottle, flip it over and read the nutrition label. If you're looking at Arizona's Green Tea, you'll notice that it has more sugar than a Snicker's bar. 

Source: http://www.psychologytoday.com/

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