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8 Health Dangers of a Microwave
No FDA or officially released government studies have proven current
microwaving usage to be harmful, but we all know that the validity of
studies can be - and are sometimes deliberately - limiting. Microwaved
food contains substances and energies not present in food cooked in the
way humans have been cooking food since the discovery of fire.
Microwave ovens are based on the principle of alternating current.
Atoms, molecules, and cells hit by hard electromagnetic radiation are
forced to reverse polarity 1-100 billion times a second. 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. Since
the dawn of microwave ovens, many private studies have been done
showing the adverse effects of microwave cooking. Dr. Hans Ulrich
Hertel was the first scientist to carry out a clinical study on the
effects microwaved nutrients have on the blood and physiology of the
human body. Dr. Ulrichs' study demonstrated that microwave cooking not
only changed the nutrients in the food, but changes also took place in
the participants blood, which could lead to the deterioration of the
human system. Russian researchers, when studying the effects of
microwaves on food also reported an acceleration of structural
degradation leading to a decreased food value of 60 to 90% in all foods
tested. These tests showed decreased bio-availability of vitamin B
complex, vitamin C, vitamin E, and essential minerals in all food
tested. Studies have been shown microwaves to affect the body and foods in the following ways: 1. Ingestion of microwaved foods caused a higher percentage of cancerous cells within the blood. 2. Creation of cancer causing agents, or carcinogens, within protein compounds. 3.
Continually eating food processed from a microwave oven causes long
term damage to the brain by shorting out electrical impulses in the
brain. 4. Male and female hormone production is shut down and/or altered by continually eating microwaved foods. 5.
Minerals, vitamins, and nutrients of all microwaved food is reduced or
altered so that the human body gets little or no benefit. 6. The minerals in vegetables are altered into cancerous free radicals when cooked in microwave ovens. 7. Microwaved foods can cause stomach and intestinal cancerous growths, or tumors. 8. Continual ingestion of microwaved food causes immune system deficiencies through lymph glands. Why
haven't you heard more about this subject? Microwaving food is easy
and fast. In today's society, speed is prized over nutrition. Even in
health and fitness magazines, rarely is this subject broached. Today
we are so worried about how many calories, fat, protein or carbs
something has that we fail to recognize something as simple as the fact
that food cooked in a microwave is cooked by radiation. How can this
be healthy? Here is an interesting story for those of you that still have not heard enough... A
seventh grade student, Claire Nelson decided to make her science
project something that the FDA chose not to test, the effect of
microwave cooking on plastic wrapped food. What Claire learned and was
later published in science journals was that DEHA, a known carcinogen
was leaking into the food at between 200 and 500 parts per million.
The FDA safe standard is .05 parts per billion. That is up to 10,000
times the FDA limit of carcinogens. Microwaves are
extraordinarily dangerous to food in every way. They can destroy vital
parts of any food and even create new substances that cannot be dealt
with by the human body. Take your health seriously. Slow down and
make your next meal a treat instead of going for a fast, unhealthy,
substandard meal.
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