STOP... Don't Use the Microwave!!!

 

A very elementary explanation of how a microwave works is that there is a component called a magnetron, a tube in which electrons are affected by magnetic and electric fields in such a way as to produce micro wavelength radiation at about 2450 Mega Hertz (MHz) or 2.45 Giga Hertz .  This wavelength is then shot into the food.  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 incredible speeds, 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.”  When the cells are forcefully deformed they produce carcinogens.

 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.

Microwaves were invented by the Nazi’s during the war in order to feed large groups of soldiers in a mobile and quick fashion without the need for fuel.  After the war a few of Germany’s allies were able to get their hands on these microwaves and conduct studies.  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

In the early 1990’s a Dr. Hertel and Blanc published an extensive study they had performed on the effects of the microwave.  The FEA (the Swiss Association of Dealers for Electro-apparatuses for Households and Industry) fought to put a gag order on them stating that they were interfering with commerce since their findings would negatively affect the industry.  The gag order was placed.  Years later it was finally reversed, but it goes to show that government is not on our side in regards to our health…no matter where you live.  It’s all about the money.

Ten Reasons not to Use Your Microwave Oven

Based on Swiss, Russian and German clinical studies

1.Continually eating food processed from a microwave oven causes long term, permanent, brain damage by "shorting out" electrical impulses in the brain [de-polarizing or de-magnetizing the brain tissue].

2.The human body cannot metabolize [break down] the unknown by-products created in micro-waved food.

3.Male and female hormone production is shut down and/or altered by continually eating micro-waved foods.

4.The effects of micro-waved food by-products are residual [long term, permanent] within the human body.

5.Minerals, vitamins, and nutrients of all micro-waved 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.

6.The minerals in vegetables are altered into cancerous free radicals when cooked in a microwave oven.

7.Micro-waved foods cause stomach and intestinal cancerous growths [tumors]. This has been a primary contributor to the rapidly increased rate of colon cancer in the United States.

8.The prolonged eating of micro-waved foods causes cancerous cells to increase in human blood.

9.Continual ingestion of micro-waved food causes immune system deficiencies through lymph gland and blood serum alterations.

10.Eating micro-waved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence.

If you need to do any quick heating use a toaster oven.  Most foods will not have any damage done to them when conventionally heated no higher than 120 degrees.  Anything beyond that and there will always be some nutritional value breakdown…but nothing like using a microwave.

Sources:

Read more: http://naturalsociety.com/microwaves/#ixzz2LxImcmkM

http://www.health-science.com/micr