Microwave cooking

Microwave oven dangers

In 1991, mine was among the 90% of American households who have a microwave. I had just purchased a new microwave, in which I made popcorn mostly. I also used it to thaw frozen foods and reheat meals, but not to cook. I didn't like what it did to the taste and texture of foods. When I learned what microwave radiation does to the food and then the body of those who eat microwaved foods, it was shocking and terrifying enough that I unplugged my new small appliance and tossed it outside on the curb, in the snow, for the waste removal workers to take away.

Around that time, there was news about a lawsuit in Oklahoma, in early 1991. Norma Levitt was killed by a simple blood transfusion, during a simple surgery on her hip, because a nurse "warmed the blood for the transfusion in a microwave oven". This is not normal procedure, because it is known by medical providers that microwaves alter the blood. That confirmed my conviction not to use microwave ovens ever again, and I never did.

It is obvious that this form of "heating" does something different to the substances being heated! People began asking the question, "What might "something different" do, when the food is eaten and digested? Is heating or cooking food in a microwave oven safe?" There was some concern also that environmental exposure to microwave radiation was harmful. I needed to find answers.

I found two sources that provide the answers. The first is a controlled study performed by a scientist named Hans Hertel. The other is a report published by Russian scientists who used highly sophisticated equipment to learn that humans do not to need ingest microwaved food substances to experience adverse side effects. The biological effects of exposure to microwave emissions have negative effects upon the general biological welfare of humans. Even exposure to the energy-field itself was determined to be sufficient enough to cause such adverse side effects, that the use of any microwave apparatus was forbidden by Soviet state law in 1976.

Scientist Hans Hertel conceived of and carried out an eight week quality study, with the help of 8 participants, between the ages of 20-30, and one man who was 64 years of age. The participants were from the Macrobiotic Institute at Kientel, Switzerland. The purpose of the study was to understand the effects of microwaved nutrients on the blood and the physiology of human beings.

The participants were isolated in a resort hotel. All non-smokers. They did not drink alcohol, eat junk food and were not exposed to pollution, pesticides, hormones, antibiotics or anything else that would interfere with the study. Half of them consumed conventionally cooked and the other half consumed microwaved - dairy products and vegetables from an organic farm. The vegetables were also frozen and then defrosted in a microwave.

Blood samples were taken from every volunteer immediately after eating and then at defined intervals after eating the two different types of prepared foods. Significant changes were discovered in the blood of volunteers who consumed foods that were cooked in microwave ovens.
The chemical analysis revealed a decrease in the values and ratio of iron, and all hemoglobin (red protein responsible for transporting oxygen in the blood) and both the HDL and LDL cholesterol values. Lymphocytes (white blood cells) showed a more distinct short-term decrease following the consumption of microwaved food, than after the intake of all other variants. Chemical analysis of erythrocyte (red blood cells), hemoglobin, hematocrit (the ratio of the volume of red blood cells to the volume of blood) and leukocyte (white blood cells involved in counteracting foreign substances and disease causing microorganisms) determinations were at the lower limits of normal in those who consumed microwaved foods, showing tendencies toward anemia.

The results of the study became even more pronounced during the second month of the study. Leukocytosis (an increase in the number of white blood cells during an infection) is taken seriously by hematologists, because leukocyte response occurs as a result of infection, poisoning or cell damage. The increase of leukocytes with the microwaved foods was more pronounced than with all other variants.

Cholesterol markers are known to alter slowly, over longer periods of time. In this study, the markers increased rapidly after the consumption of microwaved vegetables, which contain virtually no cholesterol, but the cholesterol values remained the same, and even decreased with the consumption of raw milk. Hertel believes that cholesterol may rapidly increase in the blood secondary to acute stress, because stress factors have more influence on blood cholesterol levels than by the cholesterol content of food. Foods that contain virtually no cholesterol, raised blood cholesterol levels when they were cooked in a microwave. Each of these indicators point to degeneration and a decline in health.

Additionally, there was a very significant association between the amount of microwave radiation in the test foods and the luminous power of luminescent bacteria (Gram-negative, non-spore forming, motile marine organisms) exposed to serum from persons in the test who ate microwaved foods. This also led to the conclusion that the consumption of microwaved food does indeed pass along magnetic induction (the process by which material is magnetized by an external magnetic field) to man. This small, but well controlled study pointed out that microwave ovens degenerate the food that is heated or cooked in them, and alters more than just the blood of the test subjects.

Microwave technology is based on alternating current (AC), which produces a spiked wavelength of energy with all the power going into one narrow frequency of the energy spectrum. All wave energy changes polarity from positive to negative with each cycle (the unit of frequency, such as cycles per second, Hertz (Hz)) of the wave. In microwaves, the polarity changes occur millions of times every second. This friction also causes considerable damage to surrounding molecules. There are no atoms, molecules or cells that are able to withstand the violent and destructive power of electromagnetic radiation, which forces the reversal of polarity 1 to 100 billion times a second. This destructive power cannot be endured, even at the low energy range of milliwatts.

Random magnetic residue knits together with the biological systems of the body. It can eventually effect neurological systems, primarily the brain and nerve centers, causing long term depolarization of tissue neuro-electric circuits. These effects can cause irreversible damage to the neuro-electrical integrity of the various components of the nervous system. Eating microwaved foods causes long term, permanent brain damage by depolarizing brain tissue, which shorts circuits electrical impulses in the brain.

Of all natural substances, which are polar - the oxygen in water molecules react very sensitively. Water has a positive and negative end, like a magnet. As microwave radiation interacts with the water in food molecules, the 1000 watts of power bombard the food and cause the polar molecules to rotate at the same frequency (the number of repetitions of cycles within one-second). All this agitation creates molecular friction, which heats the food. This is how microwave cooking generates heat, by friction from this violence in water molecules. As a result, the structures of molecules are torn apart, transforming them and damaging their ability to perform as they were designed to. In addition to the violent frictional heat effects, there are also thermic (the ability to be heat reflective) effects.

Microwaves are used in the field of gene altering technology, by weakening the cell membranes of tested materials. The force breaks cells and neutralizes their electrical potentials between the outer and inner sides of the cell membranes, which destroys the very life of the cells. You see, the same electrical principles that apply to electronics in technology also apply to the voltage in cell biology. The equivalent circuit consists of a capacitor and resistor (the plasma membrane of a cell, in which the resistance arises from the fact that the membrane impedes the movement of charges across it and capacitance arises from the fact that the lipid bilayer is so thin that an accumulation of charged particles on one side causes an electrical force that pulls oppositely charged particles toward the other side) in parallel with 4 pathways each, consisting of a battery (the cell membrane). During the process of using a microwave oven, the cellular voltage parallels degrade, especially in the blood and nervous system. This degradation makes impaired cells easy pray for viruses, fungi and other micro-organisms. These effects are not presently measurable, but they also deform the structures of molecules and have consequences on the quality of the nutrition in microwaved foods. So what it does to the food, transfers to the human. This is definitely not something you want to occur inside of your body.

When food is irradiated or microwaved, the radiation causes the destruction and deformation of molecules in food, and forms new compounds called radiolytic compounds (combinations of atoms created by the action of radiation), which are unknown to man and nature. Science and technology argues forcefully that the radiolytic compounds in microwaved and irradiated foods are not significantly higher than in boiled, baked or other conventionally cooked foods. However, microwaving does produce more radiolytic compounds.

The natural repair mechanisms in the cells are suppressed, and they are forced to adapt to a state of energy crisis. This causes them to switch from aerobic (the ability to absorb and transport oxygen) to anaerobic respiration (requiring an absence of free oxygen). Instead of producing water and carbon dioxide, they produce hydrogen peroxide and carbon monoxide. The reversal of healthy cell processes can occur from any number of reasons, and our cells then revert from strong and healthy oxidation to an unhealthy fermentation.

Then there is the issue of infant danger. An article appeared in the Journal of Pediatrics (vol.89, no.4, April 1992) titled, "The Effects of Microwave Radiation of Anti-infective Factors in Human Milk" by Richard Quan, M.D. from Dallas, Texas. To summarize the article, "Women who express and store breast milk for feedings should not permit that breast milk to be warmed in a microwave, even at a low setting. It destroys the important disease-fighting capabilities that are vital for the health of an infant. Heating breast milk above 98.6 degrees can break down the antibodies to infectious agents, and also its lysozymes or bacteria-digesting enzymes.

It's unfortunate that many babies are not being nursed, but now they are given soy based baby formulas that are made even more toxic as a result of microwaving. Microwaving baby formulas converts certain trans-amino acids into their synthetic cis-isomers (organic compound that has identical compositions, but they have widely different physical and chemical properties, because the arrangement of the atoms has been reversed). Synthetic isomers, whether cis-amino acids or trans-fatty acids, are not biologically active. The amino acid, L-proline (helps build the structure and maintain the integrity of vital tissues throughout the body), also converts to its d-isomer, which is known to be a neurotoxin (poisonous to the nervous system) and nephrotoxic (poisonous to the kidneys).

Curiously, neither established science nor the FDA has conducted tests on the blood of people who eat microwaved foods and compared it to the effects of eating foods cooked with various other methods. Hertel did test it, and revealed that further study should be conducted.
Hertel published his findings in 1991. In response to the findings of Hertel, in March 1993, the power trade organization - the Swiss Association of Dealers for Electro-apparatuses for Households and Industry, forced the President of the Court of Seftigen, Kenton Bern, to issue a 'gag order' against Hertel, those who participated in the study and Dr. Bernard H. Bland of the Swiss Federal Institute of Technology and the university Institute for Biochemistry who concurred with the findings, that microwaved foods caused blood abnormalities and had cancerous effects on the blood. Hertel stood his ground, and is steadfastly demanding his rights to a trial, even today. The court has continued to delay, appeal and avoid any confrontation that would catch media attention.

If you wanted to introduce an herbal supplement to the American mainstream and make any health claims for it, you would be subjected to costly research and exhaustive documentation, but the microwave oven industry only had to prove that the dangers of microwaves could be contained within the oven and not escape into the environment around the unit itself, where radiation could damage people. However, they did have to admit that some microwaves could escape, even in the best-made ovens. In truth, every microwave oven leaks electro-magnetic radiation and converts foods into dangerous toxic and carcinogenic products.

The Russians came to some very shocking conclusions as well. When they subjected various foods to no more microwaving than was necessary to thaw, cook or reheat the foods tested, it consistently produced the following results:
Exposure to microwave ovens destroys the biological energy of all forms of life. The long term cumulative effects of exposure to microwave ovens, while in operation include, the breakdown of the life-force within humans, animals and plants that are located within a 546 yards radius of the appliance, with side-effects to the human energy-field of increasingly longer duration.

Consuming foods that are microwaved causes cancer. Microwaving meats caused the formation of a well known carcinogenic substance known as d-Nitrosodienthanolamines. When frozen fruits were thawed in a microwave, their glucosides and galactosides were converted into carcinogenic substances. Extremely short exposure to microwaving converted the plant alkaloids of raw, cooked or frozen vegetables into carcinogens. Microwaved plants formed cancer causing free radicals within certain trace mineral molecular formations in plant substances, and in particular, raw root-vegetables. Microwaved foods cause increased rates of stomach and intestinal cancerous growths, which explains the rapidly increased rate of colon cancer in America. Microwaving converted some of the amino acids in cereal grains and milk into carcinogens, as well as creating cancer causing agents within protein hydrolysate compounds (a mixture of amino acids prepared by splitting protein with acid, alkali, or enzymes). Consuming microwaved foods increased rate of the formation of cancer cells were observed in the blood. Consuming microwaved foods predisposed to lymphatic disorders, leading to a decreased ability to prevent certain types of cancers.

Microwaving foods destroys nutrition. Little or no nutritional benefit is derived from consuming microwaved foods, because the minerals, vitamins and other essential nutrients are damaged, reduced or altered, so that your body gets nothing, or it absorbs altered, unnatural compounds that cannot be broken down. Microwaving accelerates the structural degradation of all foods and results in decreased food values. Microwaving meats results in the destruction of the nutritive value of nucleo-proteins in meats. Microwaving fruits causes an alteration in the metabolic breakdown of glucosides and galactosides within fruits. Microwaving causes an alteration in the metabolic breakdown of plant alkaloids (organic nitrogen based elements), resulting in reduced metabolic action and absorption capabilities, in addition to decreased nutritive value. It also damages alkaloids, glucosides, galactosides and nitrilosides in plant substances. Microwaving foods decreases the bio-availability of vitamins B, C, E and essential minerals and lipotropic factors (compounds that help catalyze the breakdown of fat during metabolism in the body) in all foods.

You cannot metabolize the unknown by-products that are created in food when it is microwaved. The metabolic processes that breakdown chemical compounds in food and transfer the nutrients from the internal cell membrane of food substances into the blood serum, as a result of the digestive processes acting on food to be utilized for energy production, are degraded and destabilized when microwaved foods are consumed.

Consuming microwaved foods causes digestive disorders. Consuming microwaved foods causes a gradual breakdown of the function of the digestive and elimination systems, resulting in high rates of digestive disorders. This would explain the increased incidence of IBS, Colitis, Crohn's and other digestive malfunctions.

Consuming microwaved foods causes brain damage. Eating microwaved food causes memory loss, cognitive decline, loss of the ability to concentrate, emotional instability, and decreased intelligence. It causes degeneration of the cellular tissue of the central nervous system and circuit breakdowns of electrical nerve impulses of the front portion of the brain where thought and higher functions reside, as well as degeneration, breakdown and loss of energy field symmetry in the neuroplexus (nerve centers) both in the front and rear of the central and autonomic nervous systems. This results in a loss of balance and circuiting of the bioelectric shield (enhances your life-force and protects you from the effects of electromagnetic pollution and the stress of negative energy from other people) strengths within the system, which controls the function of consciousness.

Consuming microwaved foods also causes psychological problems. Studies revealed high levels of brainwave disturbance in the alpha, theta, and delta wave signal patterns that were clearly noticeable in persons who were exposed to microwave emission fields, and; because of this brainwave disturbance, the negative psychological effects were recorded, including memory loss, the loss of ability to concentrate, suppressed emotional threshold, deceleration of intellectual processes, and interruptive sleep episodes in a statistically higher percentage of individuals subjected to continual range emission field effects of microwave ovens. It is no wonder so many children are on Ritalin and other medications for neurological and learning disorders!

Consuming microwave foods affects hormones. The production of hormones and maintenance of hormonal balance is destabilized, interrupted or shut-down in both males and females who continually consume microwaved food substances.

As a side note: Microwave sickness was discovered among thousands of workers who were exposed to microwaves during the development of radar in the 1950's. Russian research showed health problems so serious that the Russians set strict limits of exposure for workers at 10 micro-watts and one microwatt for civilians.

The first symptoms of microwave sickness were low blood pressure and slow pulse. Then chronic excitation of the sympathetic nervous system (stress syndrome) and high blood pressure. This phase also may include headache, dizziness, eye pain, sleeplessness, irritability, anxiety, stomach pain, nervous tension, the inability to concentrate, hair loss, appendicitis, cataracts, reproductive problems, and cancer. Chronic symptoms were eventually succeeded by adrenal exhaustion and ischemic heart disease (blockage of the coronary arteries and heart attacks).

Does the suns microwave radiation damage human health? Microwaves from the sun are based on principles of pulsed direct current (DC) that do not create frictional heat, plus energy from the sun operates in a wide frequency spectrum, so microwaves from the sun are not harmful.

Abnormal blood chemistries and increased rates of certain diseases were observed among consumers of microwaved foods. It is clear that microwave ovens change the nutrients and those changes affect the blood of those who consume them, resulting in cell damage and fermentation in the body, causing stress, impaired immunity and deterioration of human biological systems. The effects of consuming microwaved food by-products are cumulative, residual, long term or even permanent in the body. The results of these two studies should cause anyone to sit up and take notice, but my hope is that you will stop using microwave ovens for any an all purposes.

People who are health conscious and constantly aware of the value of preserving the quality of nutrition, instinctively knew that there was no way microwave cooking could be natural or make foods taste the way they were supposed to. They discerned the problem with microwaves early and identified the widespread 'denaturing' of food that is heated or cooked in microwave ovens shortly after they were first introduced, without knowing the scientific, technical or health reasons why. Reluctantly, women with hectic work and home schedules, re-heated leftovers in a microwave to save time. Women who insisted on doing things conventionally were considered "old fashioned". They just knew that microwave cooking wasn't good, based on their intuition and the taste or texture of the foods when they were cooked in microwave ovens. These women became the minority, as microwaves overwhelmed the market in the 1970's and convenience became more important than taste and texture. Later women, who grew up with and enjoyed the convenience of microwave cooking, couldn't believe anything could be wrong with it. I hope you will agree with me, that there is no benefit of convenience that is worth all of this.

History:The microwave oven was invented by accident, by a man who was orphaned and never finished grammar school, but joined the U.S. Navy and became one of the world's leading experts in radar tube design. His name is Percy Spencer. He was working on a government contract to develop and produce combat radar equipment during WWII, when he was standing in front of an active radar set and noticed that the candy bar in his pocket was melting. He and some colleagues began trying to heat other food objects to see if the heating effect could be observed. First, they tried popcorn kernels, which became the world's first microwaved popcorn. Spencer then created the first true microwave oven by attaching a magnetron to a high voltage source. This produced a high density electromagnetic field (around a frequency of 2.45 GHz, which cycles at about 2.45 billion times per second), which was directed into an enclosed metal box. The metal box prevented the electromagnetic waves from escaping, which allowed for more controlled and safe experimentation. He observed that the microwaves then bounced around inside the metal box until they are absorbed via dielectric (the property of transmitting electric force without conduction) loss in various molecules, causing the molecules heat up. The company Spencer was working for, Raytheon, then filed for a patent on October 8, 1945 for a microwave cooking oven, which was named the Radarange. It wasn't until 1967 that the first affordable, counter-top sized microwave oven became available.

There is another story about who invented microwave ovens.
During WWII, the Nazis were invading Russia and they needed the ability to prepare meals quickly, while on the move, without the use of cooking fuels. They developed the microwave "radiomissor" cooking oven.

After the war, medical research documents and some working microwave ovens were found and studied scientifically. Eastern European scientists discovered the harmful effects of radiation, and established strict limits on use on such apparatus. The Russians also performed through research on the biological and environmental effects of microwave radiation and outlawed the use of microwave ovens in the Soviet Union in 1976. The United States has not accepted any of these reports. The United States has not accepted any of these reports about the harmful effects of microwave radiation, and continue to promote their use in every home and business, including those that prepare food for the masses; fast food establishments and restaurants.