In America, over 90 percent of households have a microwave oven that is used for meal prepping.
In
the beginning, microwaves were sold as “Radaranges,” that utilized
technology that transmits electromagnetic waves through our food,
stimulating molecules and heating them up as they react to the radiation
from the microwave. Microwaves are electromagnetic energy that travels
as fast as the speed of light.
Wave
energy is from the magnetron in the microwave. The wave energy works to
convert the polarity of molecules from positive to negative. In every
second in the microwave, the polarity of molecules change millions of
times.
These
microwaves do nothing but fill food molecules with radiation and
stimulates polarized molecules to radiate at a higher frequency every
second, millions of times. All of that friction works to heat the food
up, but causes ‘structural isomerism,’ that is mainly damage of the food
molecules. Dr. Han Hertel, a food scientist and biologist from
Switzerland, conducted a study where he discovered the effects of
consuming microwaved food.
He had eight subjects living in a controlled environment for 8 weeks,
and they would eat microwaved and cooked foods. They seldom ate raw
food. After each meal they had blood drawn to be sent for testing. It
was disturbingly found that microwaved food can alter blood chemistry.
Dr. Hertel says:
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.
We all often think why our food isn’t heated evenly when taken out from
the microwave. Uneven heating of food comes from the microwaves working
with whatever water molecules there are. Not all food has an equal
amount of water so heating is uneven.
At Stanford University, a study was done to look into the effects of microwaved breast milk. One of the scientists said “Microwaving human milk, even at a low setting, can destroy some of its important disease-fighting capabilities.” They even found that there were other alterations in the milk besides it being heated up.
At Stanford University, a study was done to look into the effects of microwaved breast milk. One of the scientists said “Microwaving human milk, even at a low setting, can destroy some of its important disease-fighting capabilities.” They even found that there were other alterations in the milk besides it being heated up.
In Oklahoma, a lawsuit was filed against a hospital that microwaved blood for a transfusion, in early 1991.
In 1976, Russia banned microwaves due to their harsh, negative effects on people’s health. They found:
In 1976, Russia banned microwaves due to their harsh, negative effects on people’s health. They found:
• 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 serum alterations.
• Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence.
• Microwaving milk and cereal grains converted some of their amino acids into carcinogens.
• Thawing frozen fruits converted their glucoside and galactoside containing fractions into carcinogenic substances.
• Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids into carcinogens.
• Eating food processed from a microwave oven causes permanent brain damage by “shorting out” electrical impulses in the brain.
• The prolonged eating of microwaved foods causes cancerous cells to increase in human blood.
• Minerals, vitamins, and nutrients of all microwaved food is reduced or
altered so that the human body gets little or no benefit.
• Microwaved foods cause stomach and intestinal cancerous growths
(tumors). This may explain the rapid increased rate of colon cancer in
America.
From the Comparative Study of Food Prepared Conventionally and in the
Microwave Oven, published by Raum & Zelt in 1992, states that:
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. One short-term study found significant and disturbing changes in the blood of individuals consuming microwaved milk and vegetables. Eight volunteers ate various combinations of the same foods cooked different ways.
All foods that were processed through the microwave ovens caused changes in the blood of the volunteers. Hemoglobin levels decreased and overall white cell levels and cholesterol levels increased.
Lymphocytes decreased. Luminescent (light-emitting) bacteria were employed to detect energetic changes in the blood. Significant increases were found in the luminescence of these bacteria when exposed to blood serum obtained after the consumption of microwaved food.
To sum everything up, microwaves do nothing but instill cancer in our
food and bodies. They eliminate all nutritional value from the food we
put in and it destroys our health and even DNA. We need to cut the use
of microwave ovens from our lives!
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