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TOPIC:
"Should Your Microwave Oven Have a
Skull & Crossbones On The Door?"
Microwave cooking can be considered one of the most important causes of ill health as well as being undoubtedly one of the most ignored.
Why do we use a microwave? To quickly heat our food or beverages. Logic suggests then that if heating is all there is to microwave cooking, then it doesn't matter how something is heated. However, there was a 1991 lawsuit in Oklahoma involving a woman that had successful hip surgery, but was killed by a simple blood transfusion when a nurse warmed the blood for the transfusion in a microwave oven.
Logically, it would seem to follow, therefore that microwave cooking does something quite different from just heating our food.
There have been very few scientific studies done on the effects of eating microwaved food and some of those that have been done (by Swiss researchers Hertel and Blanc in 1992) were not allowed to present their findings or they would face hefty fines or up to one year in prison.
Click here for the complete story.
We’ve all heard that standing in front of a microwave oven while it’s running is dangerous to your health. Have you ever wondered exactly why? It’s not rocket science. Cells explode in the microwave – we’re made up of trillions of cells. How many of your cells have been damaged by standing in front of your microwave waiting for something to finish cooking? It’s not rocket science, but it definitely IS big business coupled with our basically trusting nature and believing that if something is so harmful to us, surely there wouldn’t be so many people using it, or would there?
Did you know that microwave ovens were banned in Russia in 1976?
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For many people, microwaving is a normal, everyday, convenient part of life. However, did you know that each time you microwave your food, you're leeching out crucial nutrients your body needs?
When you nuke your breakfast oatmeal, your baby’s formula, your mid-morning tea, your lunchtime soup or your dinnertime
veggie dish, you and your family are not getting the valuable nutrients you think you're getting - and this can lead to illness and disease.
Some people are more sensitive to the electromagnetic radiation produced by microwave ovens than others and have found out through trial and error that they can’t microwave their food without feeling the ill effects. Some may experience weight loss while others may get sick more often. Many of you won’t notice any adverse effects (yet), but this certainly doesn’t mean that microwaving your food isn’t gradually harming your system.
What About Microwaving Water All By Itself?
Microwaving water can lead to a dangerous situation because of a process known as
super heating. This can occur anytime you heat water in a microwave and will particularly occur if the vessel that the water is heated in is new, or when heating a small amount of water (less than half a cup).
When you heat water in a microwave, the water heats faster than the vapor bubbles can form. When the cup is very new then there will be few if any small surface
scratches inside it which otherwise would provide a place for the bubbles to form. When the bubbles can’t form and release some of the heat that has built up, the
liquid doesn’t boil, but the liquid continues to heat up well past its boiling point.
Next, when you take your cup out of the microwave and the liquid is bumped or jarred, this is just enough of a shock to cause the bubbles to rapidly form and
spew the hot liquid all over you.
The Harmful Effects of Microwaving Food
Microwaving food is harmful at the molecular level. When food is heated in a conventional oven, the higher temperatures cause the molecules to vibrate more rapidly. As these molecules bump against each other, they create friction, which you see as an increase in the temperature of the food.
However, this is not how the heating process works when you microwave your food. The higher frequencies used in microwaving causes the internal bonds of the molecule in the food to vibrate, not the molecule as a whole. When these internal bonds vibrate too rapidly they break and many vibrationally sensitive molecules such as those contained in necessary vitamins and digestive enzymes break apart.
For example, when the molecules of what was once a Vitamin C molecule, breaks apart, there are now pieces of Vitamin C floating around, independent of each other. The body doesn’t recognize these pieces of Vitamin C as Vitamin C but rather as some invasive force. So now a food that may have contained a large amount of Vitamin C, contains no Vitamin C that the body recognizes. The microwaving process has just turned a once healthy food into a non-food as far as your body is concerned and changed the bits of Vitamin C molecules into something that the body sees as invasive, thereby triggering your immune system to attack.
When your body can’t eliminate or process these pieces of non-food, they will become stored within your body causing allergic reactions and accumulation of toxins. These deposits will block the energy systems of your body and interfere with being healthy; eventually interfering with your body’s ability to even recognize who you are – your very self.
This will lead to autoimmune diseases or cancer, and a generally diminished life. These pieces of molecules become toxins, creating a tremendous stress upon the elimination organs of your body, such as the kidneys, liver, and skin. When your kidneys, become overworked to the point that they’re no longer able to handle elimination of all these toxins, not only will your body become toxic but also your kidneys. This will result in diminished kidney function and eventually kidney failure. When your kidneys are in a weakened state, they also become vulnerable to any opportunist virus and bacteria, leaving the door wide open to a host of diseases.
When your digestive system can’t break down what you eat into the simple building components of vitamins, mineral, amino acids, simple sugars, usable fats, etc., this results in toxic overload. When these molecules enter through your digestive wall, they become part of you and what was once a digestive problem becomes an immune problem.
When the immune system looks at these strange molecules, and doesn’t recognize them as being a healthy part of your body, it classifies them as invaders, and your immune system attacks the “invaders”. Continued cycles of eating digestively incompatible foods that have been altered by microwaving, followed by an allergic reaction leads to the super sensitivity of your body to certain types of foods as well as an exhausted and depleted immune system. Makes you wonder how many childhood food allergies are related to microwaving.
Good digestion is the inner pathway to health. Your digestion processes can correct themselves and get back to working optimally when you get back to eating foods closer to their natural state.
Within living food there is both the physical nutrients of the food and the intangible energy described as life force or vibration of that particular plant. The physical nutrients of the plant is processed by your body and your digestive system and this life force is then transferred into your energy field through chewing your food. Microwaving destroys the life force of the living plant.
In the locally grown organic foods that you eat, there is also a magnetic component to the physical nutrient that you have become attuned to which reinforces your magnetic alignment with that of the local region of earth that you have become attuned to. Microwaving also destroys the local magnetic qualities of the nutrients.
Fresh organic foods contain their own digestive enzymes. Within these plant cells exist both the nutrients and the digestive enzymes that keeps those nutrients in suspension. Microwaving breaks apart the vibrational bonds of both the nutrients and the digestive enzymes, making them less easily digested, which means that a smaller percentage of the nutrients will be assimilated by your body.
Also, be aware that many restaurants use microwaved cooking, even ‘health' restaurants. Ask if the "steamed vegetables" are in fact steamed - or are they microwaved? And send them back if they’ve been misrepresented on the menu. After all, in a restaurant you’re paying premium dollar and should at least get the nutrients you’re paying for.
As well, research that has finally become available to us indicates that the violent change that microwaving causes to the food molecules results in the formation of new life forms called radiolytic compounds. These are mutations that are unknown in the natural world. How appetizing is that? Ordinary cooking also causes the formation of some radiolytic compounds (which is no doubt one very good reason why it’s better to eat plenty of raw food), but microwave cooking causes a much greater number. This then causes deterioration in your blood and immune system.
When you’re concerned about your health and the health of your family, you want to receive optimal nutrients from your food to prevent illness and disease and therefore, it makes logical sense to forget the microwave oven and get back to preparing food in a healthy, natural way.
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Article by Swiss researchers Hertel and Blanc in
1992
Two researchers, Blanc and Hertel, confirmed that microwave cooking significantly changes food nutrients. Hertel previously worked as a food scientist for several years with one of the major Swiss food companies. He was fired from his job for questioning procedures in processing food because they denatured it. He got together with Blanc of the Swiss Federal Institute of Biochemistry and the University Institute for Biochemistry.
They studied the effect that microwaved food had on eight individuals, by taking blood samples immediately after eating. They found that after eating microwaved food, haemoglobin levels decreased. "These results show anaemic tendencies. The situation became even more pronounced during the second month of the study".
Who knows what results they would have found if they had studied people who ate microwaved food for a year or more?
In addition, they found that the number of leucocytes increases after eating microwaved food - something which haematologists take very seriously, because this is often a sign of highly harmful effects, such as poisoning.
Also, after eating microwaved food, cholesterol levels increased. Hertel said "Common scientific belief states that cholesterol values usually alter slowly over longer periods of time. In this study, the markers increased rapidly after the consumption of the microwaved vegetables." He believes his study tends to confirm new scientific data that suggest cholesterol may rapidly increase in the blood secondary to acute stress. "Also," he added, "blood cholesterol levels are less influenced by cholesterol content of food than by stress factors. Such stress-causing factors can apparently consist of foods which contain virtually no cholesterol - the microwaved vegetables."
The results were published in "Search for Health" in the Spring of 1992. How was this research greeted? A powerful trade
organisation, the Swiss Association of Dealers for Electroapparatuses for Households and Industry somehow made the President of the Court of Seftigen issue a `gag order'. Hertel and Blanc were told that if they published their findings they would face hefty fines or up to one year in prison. In response to this, Blanc recanted his findings.
Hertel, on the other hand, went on a lecture tour and demanded a jury trial.
FINALLY, in 1998 the Court `Gag Order' was removed. In a judgment delivered at Strasbourg on 25 August 1998 in the case of Hertel v. Switzerland, the European Court of Human Rights held that there had been a violation of Hertel's rights in the 1993 decision. The Court decided that the `gag order' prohibiting him form declaring that microwaved food is dangerous to health was contrary to the right to freedom of expression. In addition, Switzerland was sentenced to pay compensation of F40,000.
In Summary: Blanc and Hertel found that eating microwaved food:
Increases cholesterol
Increases white blood cell numbers
Decreases red blood cell numbers
Causes production of radiolytic compounds (compounds unknown in nature)
After the World War II, the Russians also experimented with microwave ovens. From 1957 up to recently, their research has been carried out mainly at the Institute of Radio Technology at Klinsk, Byelorussia. According to US researcher William Kopp, who gathered much of the results of Russian and German research - and was apparently prosecuted for doing so (J. Nat. Sci, 1998; 1:42-3) - the following effects were observed by Russian forensic teams:
1. 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;
2. Microwave emissions also caused alteration in the catabolic (breakdown) behavior of glucoside - and galactoside - elements within frozen fruits when thawed in this way;
3. Microwaves altered catabolic behavior of plant-alkaloids when raw, cooked or frozen vegetables were exposed for even very short periods;
4. Cancer-causing free radicals were formed within certain trace-mineral molecular formations in plant substances, especially in raw root vegetables;
5. Ingestion of micro-waved foods caused a higher percentage of cancerous cells in blood;
6. 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;
7. The unstable catabolism of micro-waved foods altered their elemental food substances, leading to disorders in the digestive system;
8. 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;
9. 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.
As a result microwave ovens were banned in Russia in 1976; the ban was lifted after Perestroika.
