The Southwest Museum of Engineering, Communication, and Computation (SMECC) reported that over 95 percent of American homes possess a microwave oven, and it is regarded to be a necessary item in every household.
These ovens were originally sold as “Radaranges,” and they work as a result of electromagnetic waves which pass through food, causing the molecules to move and thus heat up. These waves are electromagnetic energy and travel at the speed of light.
The microwave ovens have a magnetron which produces energy, and it converts the polarity of the molecules to negative. The polarity changes millions of times in a second in the microwave oven.
Therefore, these waves affect the molecules of the food, forcing polarized molecules to radiate at the same frequency, that is, millions of times every second. Due to this, the food heats up, but it is also accompanied by another result, known as ‘structural isomerism’, which is a structural damage of the food molecules.
Dr. Joseph M. Mercola, a famous alternative medicine proponent, osteopathic physician, and web entrepreneur, maintains:
“They bounce around the inside of your [microwave] oven and are absorbed by the food you put in it.”
Namely, there is a rapid rotation of the water molecules in the microwave and the high frequencies create molecular friction and heat up the food. However, the result is a change of the molecular structure in your food and a reduction of the nutrients in it.
Dr. Hans Hertel, a Swiss biologist, and food scientist conducted a study to examine the effects of microwaved food. Participants lived in a controlled environment and intermittently ate raw foods, conventionally cooked foods, and microwaved foods for 8 weeks.
After meals, researchers tested the blood samples of participants, and tests showed that the blood chemistry has been drastically changed due to the microwaved food.
Hans Hertel 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.”
Microwaves work with all water molecules they can come across, and due to this, the food is often unevenly heated, as some foods contain higher water amounts.
Researchers at Stanford University examined the effects of microwaves on breast milk. According to one of the head scientist,
“Microwaving human milk, even at a low setting, can destroy some of its important disease-fighting capabilities.”
They state that microwaving causes numerous alter changes in the milk besides heating.
In 1991, the Oklahoma hospital was sued after the death of a patient after receiving blood that was heated in a microwave oven.
As a result of the negative effects of microwave ovens on the health, they have been banned in Russia since 1976.
These are the detrimental effects of these ovens:
- People do not benefit from the food, as microwave ovens deprive it of all or most of the minerals, vitamins, and nutrients.
- The consumption of foods heated in a microwave oven might lead to a permanent brain damage by “shorting out” electrical impulses in the brain.
- Microwaves convert the amino acids in milk and cereal grains into carcinogens.
- Thawing frozen fruits convert the glucoside and galactoside, containing fractions into carcinogenic ingredients.
- Regular consumption of microwaved food leads to immune system deficiencies due to changes in the lymph gland and serum.
- These foods might also increase the number of cancerous cells in human blood.
- Microwaved foods might be responsible for the rapidly raised colon cancer rate, as they lead to stomach and intestinal cancerous growths (tumors).
- Even extremely short exposure of raw, cooked or frozen vegetables to microwaves turns their plant alkaloids into carcinogens.
- Microwaved food causes a reduction of intelligence, poor concentration, loss of memory, and emotional instability.
Raum & Zelt published the Comparative Study of Food Prepared Conventionally and in the Microwave Oven in 1992, in which it is noted 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.”
What all scientists warn about and multiple studies point out is that microwaves are extremely dangerous, and lead to various diseases, including cancer.
They destroy the nutrients in food and weaken our immune systems. Therefore, make sure you stop using them as soon as possible!
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