What the Microwave does to our Food
How Microwaves Zap Food Nutrition
Microwaves are a source of electronically generated electromagnetic energy. They trigger an inner rotation of the water molecules inside the food, resulting in friction between the molecules and thus, rapid temperature growth. Microwaves use super-fast particles that literally radiate the water particles inside food to bring it to boil. The microwave denatures many of the essential proteins, making them virtually indigestible. Heating your food in the microwave strips away its original nutrient content, resulting in ‘dead food’. The nutritional value and properties greatly diminishes the longer the food absorbs the radiation.
Microwave ovens work physically, biochemically and physiologically,
producing ions and various free radicals, which destroy viruses and bacteria, but not toxins and micro-toxins. Experts have concluded that food cooked in microwaves loses between 60% and 90% of its vital energy, while the same time, accelerating the structural disintegration processes. As the nutrient substances are altered and rendered impossible to digest they over time lead to digestive and systemic diseases. Microwaves can, additionally, increase the number of cancerous cells in blood, of the stomach and intestinal tract.
Microwaves Destroy Breast Milk And Vitamin B-12
In a study published in the Journal of Agricultural and Food Chemistry, researchers examined the effects of microwave heating on the loss of vitamin B-12 in foods like raw beef, pork, and milk. The results of the study showed that there was a 30% to 40% loss of the vitamin during microwave exposure. Vitamin B-12 became virtually inactive after the microwave heating process. Researchers tested 22 freshly frozen human milk samples for lysozyme activity and antibodies by heating the samples for 30 seconds on either a low or high-power setting. Breast milk microwaved at high temperatures was found to have greater E-coli growth — 18 more times than un-microwaved breast milk. Microwaving at low temperatures also dramatically decreased lysozyme activity and also promoted the growth of harmful bacteria for babies.
Microwaves Create Carcinogens in Food
If you do use a microwave, never wrap anything in plastic! You plastic wrapping creates carcinogens in food. Frozen meals heated in a microwave have been found to contain toxic chemicals such as BPA, polyethylene terpthalate, benzene, toluene, and xylene. Plastic containers used for packaging of microwave meals have been found to release the carcinogens along with other harmful toxins into the food which are then absorbed by the body.
Microwaves Can Change the Makeup of Your Blood
In a Swiss clinical study, researchers found blood changes in individuals who consumed microwaved dairy and vegetables. They found that, with the eight participants in the study, their red blood cells decreased while white blood cells increased, along with their cholesterol levels.
The non-ionizing radiation of the microwave can also affect changes in your blood and your heart rate.
Microwaves Can Change Your Heart Rate
A study conducted by Dr. Magda Havas of Trent University found that levels of radiation emitted by a microwave affect both heart rate and heart rate variability. Microwaves can produce effects on your body instantly due to the 2.4 GHz radiation — the frequency of radiation emitted by microwave ovens. These levels are within federal safety guidelines but that doesn’t really mean that they are not indeed harmful to your health. It has been reported that a dramatic change in heart rate, irregular heart beat and chest pains may be experienced if you regularly eat microwaved food.
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.
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 conducted a study that demonstrated that cooking or heating food in the microwave presents great risks to human health. 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 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