Microwave ovens provide a ‘convenient’ way of cooking that has led to them finding their way into more than 90% of homes in the western world today. In fact, in our fast-paced culture that demands convenience and quick results it is not surprising that microwaves have become such a universal feature in our kitchens. We use them to cook or heat up our ready-made meals, drinks, desserts, meat, veggies, soups and so on.…
The truth however is that microwave ovens aren’t nearly as ‘convenient’ as millions of people around the world would like to believe when one considers the increased risk of cancer and other modern chronic diseases that can be attributed to their use!
Yes, that’s right. The use of microwave ovens in heating your food is highly damaging to your food, and therefore potentially damaging to you. It can contribute to a long list of illnesses, cancer being one of them. As is so often the case, there is a price to be paid for convenience.
Let’s look at some of the facts….
Microwaves are based on the principle of alternating current. The atoms, molecules and cells are hit by an electromagnetic radiation that forces them to reverse polarity over a billion times per second. This staggeringly high frequency of microwaves creates a whipsawing action of the molecules within the food, and the high friction created as a result is the reason why microwaves can so quickly generate heat in food. However, the molecules and cells within food are delicate and cannot withstand this violent force. As a result, the molecules of food are torn apart and rearranged into new chemical compositions that are foreign to the human body. Unable to recognize these weird new configurations or radiolytic products (unknown fusions not found in nature which result from radiation) created as a result of the action of the microwaves, the body is not able to utilise it as food, and instead dumps it in and around the cells as toxic (or effectively nuclear) waste.
The manufacturers of microwave ovens of course state that the food cooked in them do not form more radiolytic waste products than food cooked in other conventional ways. However research conducted by numerous unbiased trials reveal that this is simply not true.
Let’s go back in time to find out how microwave cooking came about?……
Microwaves as a means of heating food was first stumbled upon by the Nazis during WW2. Microwaves were initially used for radar, however they began to notice that their soldiers who hovered around the radars for warmth developed cancers of the blood. Microwaves were then adjusted for use in the heating of food intended to warm the German soldiers in their battle against the Russians. However, when this also caused cancer in the soldiers who ate the food the use of microwave ovens was banned in the entire 3rd Reich.
The Russians subsequently conducted considerable research on microwave ovens. Their findings not only demonstrated a considerable reduction in nutritional content but alarmingly revealed that carcinogens (cancer-causing compounds) were produced when microwaves were used to heat meat, fresh or frozen vegetables, especially root vegetables (there goes microwaving your baked potato!), frozen fruits, as well as milk and cereal grains. In short, their findings resulted in a complete ban of microwave ovens in the USSR in 1976.
In addition to this in Switzerland, scientist Dr Hans Hertel also carried out extensive research into the effect of microwaves on the heating of food. His work revealed similar numerous concerning health risks. He stated that amongst other alarming findings the eating of microwaved food caused a marked stress reaction in the body and profound changes in the cholesterol levels. For example simply eating organic vegetables that had been microwaved would send the body’s cholesterol levels soaring.
However, when Dr Hertel attempted to publish his findings in 1992 to warn the public, there was swift action from the ‘Swiss Association of Dealers for Electro-apparatuses for Household and Industry’ who forced a gagging order and Dr Hertel was convicted of ‘interfering with commerce’ and he was not allowed to publish his findings.
Dr Hertel persisted however and finally in 1999 the decision was reversed in light of this order being ‘contrary to the right to freedom of expression’ and he was awarded compensation. However, for the most part the damage was done as microwave ovens were already a firm favourite in most homes across the world.
Interestingly, the US Federal government has never conducted trials on the effect of microwaves on food. Their trials have focused simply on testing the effects of when the door of a microwave oven doesn’t close properly. Since people ingest the food subjected to the microwaves one would think it logical to test the food?
So how is your food affected by these high-frequency, violent forces in a microwave?
- The nutritional value of the food is significantly reduced (by 60-90%) with vitamins B Co, C and E (so crucial in their protective roles against cancer and heart disease) as well as essential trace minerals, being destroyed.
- Brain-damaging radiolytics are created.
- Haemoglobin levels of the blood are reduced (haemoglobin is crucial for its role in carrying oxygen to all the cells of the body) thus causing anaemic tendencies with resultant associated illnesses.
- The immune system which is so crucial in protecting the body from cancer and other illnesses is suppressed.
- Cancer-forming free radicals are released causing a higher % of cancerous cells in the blood.
- Disorders of the digestive system are caused (including stomach and intestinal cancers).
And what are the symptoms/diseases you could experience as a result of these changes?
- memory loss
- decline in intelligence
- disconnected thoughts/attention disorders
- sleep disturbance
- adrenal exhaustion
- reproductive disorders
- heart disease
- high blood pressure and more….
And if this were not enough, all microwave ovens have unavoidable leaks of radiation into the environment causing radiation to you if you stand in front of it as well as to the kitchen fittings providing a further source of radiation in and of itself.
According to the Forensic Research Document of Agricultural and Resource Economics (AREC), “The effects of microwaved food by-products are long-term and permanent within the human body. Minerals, vitamins and nutrients of all microwaved food is reduced or altered so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down.”
When microwaves destroy the nutritional content of our food our cells are starved of nutrients and our immune system is overburdened with dealing with this unrecognizable toxic waste which in turn contributes to a toxic build-up in the tissues. When we consider that this process of toxin accumulation in and around the cells contributes to the suffocation of cells from oxygen – the primary cause of cancer – it leads one to ask the question, could it be more than coincidence that the cancer ‘pandemic’ is most prevalent in the countries of the western world that rely so heavily on microwave ovens??
In summary, microwave ovens turn healthy food into poison thus placing your health at great risk! Perhaps it is time to throw out your microwave and begin embracing real food and true health!