In excess of 90% of American homes have microwave ovens.
Microwave ovens, initially sold as “Radaranges,” use engineering that passes electromagnetic waves through food, energizing the molecules and making them move and heat up as they react to the microwave radiation.
Microwaves are electromagnetic vitality that goes at the speed of light. The magnetron in the microwave oven produces wave vitality. This wave vitality changes over extremity of particles from positive to negative. This extremity changes a large number of times consistently in the microwave oven.
These microwaves barrage the food particles and makes the polarized molecules to emanate at the same recurrence a huge number of times consistently. This contact warms up the food, furthermore causing ‘structural isomerism’, that is, structural harm of the nourishment particles.
A Swiss study conducted by scientist and food researcher Dr. Hans Hertel recognized the impacts of microwave nourishment. For eight weeks, eight individuals existed in a controlled environment and irregularly consumed raw food, routinely cooked nourishments and microwave nourishments. Blood specimens were tried after every supper. The microwave food brought on huge changes in blood science.
Hans Hertel, a Swiss researcher, 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.”
You may ask why nourishment is regularly unevenly warmed when taken out of the microwave. The uneven warming happens on the grounds that microwaves work with whatever water particles are available, and since not all areas of nourishment contain the same measure of water, warming gets to be uneven.
An alternate research at Stanford University explored the impacts of microwaving breast milk. One of the head researchers said: “Microwaving human milk, even at a low setting, can destroy some of its important disease-fighting capabilities.” They asserted that other than warming, there were numerous other irritating changes in the milk.
In early 1991, a claim was filed against an Oklahoma doctor’s facility after a patient passed away from getting blood that was warmed in a microwave oven.
In Russia, microwave ovens were banned in 1976 due to their negative impact on wellbeing.
- Consuming food transformed from a microwave oven causes perpetual cerebrum harm by “shorting out” electrical driving forces in the mind.
- The delayed consuming of microwave food causes destructive cells to increment in human blood.
- Minerals, vitamins, and supplements of all microwave food is lessened or adjusted so that the human body gets almost no advantage.
- Microwave food makes stomach and intestinal dangerous developments (tumors). This may clarify the fast expanded rate of colon cancer in America.
- The delayed consuming of microwave food causes dangerous cells to increment in human blood.
- Ceaseless ingestion of microwave nourishment causes immune system inadequacies through lymph organ and serum adjustments. Consuming microwave sustenance causes loss of memory, focus, emotional insecurity, and a diminishing of insights.
- Microwaving milk and cereal grains changed over some of their amino acids into cancer-causing agents.
- Thawing frozen fruits changed over their glucoside and galactoside containing portions into cancer-causing substances.
- Greatly short introduction of raw, cooked or solidified vegetables changed over their plant alkaloids into cancer-causing agents.
This is stated in a Comparative Study of Food Prepared Conventionally and in the Microwave Oven, distributed by Raum & Zelt in 1992: “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 microwave milk and vegetables. Eight volunteers at 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 microwave food.”
What really matters is that microwaves cause disease and different illnesses. They devastate the decency in our nourishment and debilitate our bodies. Eventually, we ought to all be considering getting rid of them.
Other included sources linked in Living Traditionally’s article:
Tom Valentine Report on Swiss Study (part 1) http://chetday.com/microwave.html
Part 2 of Valentine Report http://chetday.com/microwave.html
Write up of Russian and Swiss Studies http://www.relfe.com/microwave.html
Perceptions: Russian Microwave Study Reports by William Kopp
PubMed:Use of Luminescent Bacteria for Rapid Screening – http://www.ncbi.nlm.nih.gov/pubmed/17641630