12 Reasons to Never Microwave Your Food Ever Again

Regardless of where you stand, humans are the only animals on the planet who avoid the natural, unprocessed state of the food and destroy its nutritional value before eating it, and the use of microwaves is no exception. The amount of prepackaged and processed foods we purchase and consume annually is alarming.

Nowadays, a growing number of people are trying to find the answer of their dilemma: whether microwaves are a benign bastion of convenience or a sinister contributor to biological and nutritional damage.

12-reasons-to-never-microwave-your-food-ever-again

Research suggests that microwave ovens are extremely harmful to our health. Namely, they can increase both the number of cancerous cells in blood and the number of stomach and intestinal cancerous cells.

These ovens work physically, biochemically and physiologically, producing ions and various free radicals, which destroy viruses and bacteria, but not toxins and micro- toxins. According to experts, food cooked in microwaves loses between 60% and 90% of its vital energy and, at the same time, the structural disintegration processes accelerates. Also, the nutrient substances are being changed, leading to digestive diseases.

Microwaves are a source of electromagnetic energy (a form of nonionizing radiation) electronically generated. The leaking radiation is a serious issue, and it is known to cause cataracts, birth defects, cancer and other serious illnesses. Consequently, the FDA set legal limits on the leakage permitted by every microwave manufacturer. However, the only way to completely eliminate the radiation dangers associated with microwaves is to completely avoid them.

This is how they function: when penetrating the aliments, they trigger an inner rotation of the water molecules inside the food. This rotation triggers a friction between the molecules and the result is a rapid growth in temperature.

Microwaves radiate the contents of water inside food by using super-fast particles, and bring it to boil. Of all the natural substances, which are polar, the oxygen of water molecules reacts most sensitively. This is how microwave cooking heat is generated — friction from this violence in water molecules.

Structures of molecules are torn apart and molecules are forcefully deformed, called structural isomerism, and thus become impaired in quality. Cooking by microwaves begins within the cells and molecules where water is present and where the energy is transformed into frictional heat.

The use of microwaves has been found to cause numerous harmful effects to human health. Microwaves quickly destroy the delicate molecules of vitamins and phytonutrients (plant medicines) naturally found in foods.

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. Microwaves in fact denature many of the essential proteins in the food by making them indigestible.  Moreover, they have been linked to causing infertility in men.

Namely, Soviet scientists found that the microwave exposure reduces the metabolic stress of the alkaloids, glycosides and galactoses, decreases the ability of some vitamins to be absorbed by the human body and dramatically accelerates the structural disintegration of all foods. Due to these causes, microwave ovens were banned in the Soviet Union in 1976.

A Spanish governmental study in 2003 elaborated in Murcia proved that the vegetables and fruits cooked in a microwave lost a percentage of 97% of the substances that contribute to reducing the incidence of coronary heart diseases.

The Comparative Study of Food Prepared Conventionally and in the Microwave Oven, published by Raum & Zelt in 1992, at 3(2): 43, states:

“Artificially produced microwaves, including those in ovens, are produced from alternating current and force a billion or more polarity reversals per second in every food molecule they hit. 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.”

Dr. Lita Lee in her book Health Effects of Microwave Radiation — Microwave Ovens, and in the March and September 1991 issues of Earthletter, promoted that every microwave oven harms food, leaks electro-magnetic radiation and converts substances cooked in it to dangerous organ-toxic and carcinogenic products. According to Dr. Lee, changes are observed in the blood chemistries and the rates of certain diseases among consumers of microwaved foods.

Another study also discovered that microwaving vegetables destroys up to 97% of the nutritional content (vitamins and other plant-based nutrients that prevent disease, boost immune function and enhance health).

The study conducted in 1991 by the Swiss Doctor Hans Ulrich Hertel, done along with Dr. Bernard H. Blanc of the Swiss Federal Institute of Technology and the University Institute for Biochemistry, showed that cooking or heating food presents much greater risks for health than the traditionally cooked food.

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