Are microwaves a benign bastion of convenience or a sinister
contributor to biological and nutritional damage?
That depends where
you attain your health information from.
Many believe microwaves are an
ingenious time-saving device and wonder
how anyone ever lived without them.
Others are aware their food doesn't quite taste the same after microwave
use, but un-apologetically swear by them just to help them get through
the day a little bit faster.
However, a growing percentage are now
heeding the advice of holistic health experts advising them of the
dangers. Regardless of where you stand,
humans are the only animals on the planet who destroy the nutritional value of their food before eating it, and the use of microwaves is no exception.
If you're a regular reader of any type of website that thrives to
educate on natural and toxic-free living, then you probably disposed of
your microwave long ago. If you still use a microwave and just
stumbled on this information, pay close attention as all the
information on this page will eventually lead you to throw out your
nuker and get back to old fashioned heating methods which are far more
effective for your long-term health.
Microwaves use super-fast particles to literally
radiate the contents of water inside food and bring
it to boil. Not only has microwave use been
linked to causing infertility in men,
but it also denatures many of the
essential proteins in the food making
them virtually indigestible.
Most animals will only consume food in its natural, unprocessed
state, but humans actually go out of their way to render food
nutritionally worthless before eating it. Think about all the
prepackaged and processed foods we purchase and consume annually. It's
no wonder the state of our health is in dire straits.
Microwaves are a source of electromagnetic energy (a form of
nonionizing form of radiation)
electronically generated. 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.
Microwave ovens work physically, biochemically and
physiologically, producing ions and various free radicals, which
destroy viruses and bacteria, but not toxins and microtoxins. The
experts have concluded that 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 altered, leading to digestive diseases. These microwaves can
increase both the number of cancerous cells in blood and the number of
stomach and intestinal cancerous cells.
The following is a summary of the Russian investigations
published by the Atlantis Raising Educational Center in Portland,
Oregon:
- Microwaving prepared meats sufficiently to insure sanitary
ingestion caused formation of d-Nitrosodienthanolamines, a well-known
carcinogen.
- Microwaving milk and cereal grains converted some of their amino acids into carcinogens.
- Thawing frozen fruits converted their glucoside and
galactoside containing fractions into carcinogenic substances.
- Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids into carcinogens.
- Carcinogenic free radicals were formed in microwaved plants, especially root vegetables.
Russian researchers also reported a marked acceleration of
structural degradation leading to a decreased food value of 60 to
90% in all foods tested. Among the changes observed were:
- Deceased bio-availability of vitamin B complex, vitamin C,
vitamin E, essential minerals and lipotropics factors in all food
tested.
- Various kinds of damaged to many plant substances, such as
alkaloids, glucosides, galactosides and nitrilosides.
According to Dr. Lee, changes are observed in the blood chemistries
and the rates of certain diseases among consumers of microwaved foods.
The symptoms above can easily be caused by the observations shown
below. The following is a sample of these changes:
a.. Lymphatic disorders were observed, leading to decreased ability to prevent certain types of cancers.
b.. An increased rate of cancer cell formation was observed in the blood.
c.. Increased rates of stomach and intestinal cancers were observed.
d.. Higher rates of digestive disorders and a gradual breakdown of the systems of elimination were observed.
Decrease in Food Value
Microwave exposure caused significant decreases in the nutritive
value of all foods researched. The following are the most important
findings:
Read the full story here
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