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Are you sacrificing your health in exchange for the convenience of a microwave oven? Of course if these ovens were really harmful, our government would never allow them to be on the market would they? Or would they?
Like radio waves or light waves that occupy a part of the electromagnetic spectrum of power (energy), microwaves are also a form of electromagnetic energy. They are very short waves of this energy that travel at the speed of light, which is 186,282 miles per second!
In every microwave there is a magnetron, a tube in which the electrons are affected by magnetic and electric fields. These produce micro wavelength radiation at about 2450 MGz or 2.45 GHz. All wave energy changes polarity from positive to negative with each cycle of the wave and these changes happen millions of times every second in a microwave. The "agitation" of positive and negative polarities creates molecular friction which heats up the food. This friction changes the molecules in food. Unfortunately, it also causes substantial damage to the surrounding molecules, often tearing them apart or deforming them. This deformation is known as "structural isomerism" and the change in the molecular structure of the food is by the process of radiation.
Microwave energy from the sun and other stars is direct current based, while artificially produced microwaves, like those in the ovens, are produced from alternating current which forces a billion or more polarity reversals per second in every food molecule they hit. Microwaved food contains both molecules and energies not present in food cooked in the way humans have been cooking food since the discovery of fire. This was noted in Comparative Study of Food Prepared Conventionally and in The Microwave Oven, published by Raum & Zelt in 1992.
Microwaving baby formula changes certain amino acids into neurotoxins (poisonous to the nervous system), and nephrotoxins (poisonous to the kidneys).
Dr. Lita Lee; reported in the December 9, 1989 lancet
In Oklahoma, in 1991, a nurse warmed blood in a microwave that was needed for a transfusion. It killed the patient which then resulted in a law suit.
Dr. Hans Ulrich Hertel was a food scientist for many years with one of the major Swiss food companies that does business on a global scale. He was fired from his job for questioning certain processing procedures that denatured the food. An article appeared in issue 19 of the Journal Franz Weber that stated the consumption of food cooked in microwave ovens had cancerous effects on the blood. The research paper itself followed the article. He was the first scientist to conceive of and carry out a quality clinical study on the effects microwaved nutrients have on the blood and physiology of the human body.
His study was done along with Dr. Bernard H. Blanc of the Swiss Federal Institute of Technology and the University Institute for Biochemistry.
Microwaving also creates new compounds called radiolytic compounds which are unknown fusions not found in nature. They are created by molecular decay as a direct result of radiation.
The weakening of cell membranes by microwaves creates impaired cells which then become easy prey for viruses, fungi and other microorganisms.
According to Dr. Lita Lee (book: Health Effects of Microwave Radiation - Microwave Ovens), changes are observed in the blood chemistries and the rates of certain diseases among consumers of microwaved foods. Here is a sample of these changes:
*Lymphatic disorders were observed, leading to decreased ability to prevent certain types of cancers.
*An increased 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 a gradual breakdown of the systems of elimination were observed.
According to Russian researches, there is a 60-90% decrease in food value in all food tested due to a marked acceleration of structural degradation.
Some of these changes involved a decrease in bio-availability of vitamin B complexes, vitamin C, vitamin E, and essential minerals. Our bodies cannot afford such destruction of these important vitamins and minerals!
The following is a conclusion based on research from the Swiss, Russian and German scientific clinical studies:
*Continually eating food processed from a microwave oven causes long term brain damage by "shorting out" electrical impulses in the brain
*The human body cannot metabolize (break down) the unknown by-products created in microwaved food
*Male and female hormone production is shut down and/or altered by continually eating microwaved food.
*The effects of microwaved food by-products are residual (long term) within the human body.
*Minerals, vitamins and nutrients of all microwaved food are reduced or altered so that the human body gets little or no benefit, or the body absorbs altered compounds that cannot be broken down.
*The minerals in vegetables are altered into cancerous free radicals when cooked in microwave ovens.
*Microwaved foods cause stomach and intestinal cancerous growths. This may help explain the rapidly increased rate of colon cancer in the US.
*The prolonged eating of microwaved foods causes cancerous cells to increase in human blood.
*Continual ingestion of microwaved food causes immune system deficiencies through lymph gland and blood serum alterations.
*Eating microwaved food causes loss of memory, concentration, emotional instability and a decrease of intelligence.
Russian experiments showed that a human did not even need to ingest the material substance of the microwaved food substances in order for it to have a negative effect upon the welfare of humans. Even exposure to the energy field itself was sufficient to cause such adverse side effects that the use of these ovens were banned in the Soviet Union in 1976.
(above material reference: GCNM)
"Microwave ovens are in 84 percent of America's homes, and industry spokespeople claim they are completely safe. Industry standards are enforced by the Food and Drug Administration (FDA), which allows some leakage of microwaves from these ovens (which the industry calls negligible).
A body of evidence suggests that the leaching of toxic chemicals from plastics, adhesives, inks and browning trays may be occurring in the superheating within a microwave oven. Some of these chemicals may mimic hormones, thereby disrupting the endocrine system. FDA tests done in 1988 found that the microwaveable "heat-susceptor" packaging used to brown such foods as pizzas and waffles can release chemicals into the food in as few as three minutes of cooking.
Les Borodinsky, an FDA chemist who worked on the study, noted that the "functional barrier" packaging of these microwaveable products did not seem to effectively prevent chemical leaching. This worries some experts, who note that traces of carcinogens have been found in microwaveable packaging. The industry doesn't deny some chemicals migrate, but says there is no health hazard, and points to studies that have affirmed the technology's safety. Critics complain that many of the studies were financed by the industry itself."
The Environmental Magazine, Sept-Oct., 2004
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This appears to be the case of "consumer beware", doesn't it? Are you willing to pay the price for this modern "convenience"? It seems to me more like a convenient way to fast-track to disease. You're worth the time it takes to prepare your food the "conventional" way.... your oven.... even for purpose of reheating your foods.
Bon Appetit!
Karen :)
