If You Don't Mind Cancer Causing Radiation Passing Through Your Food, Keep Using A Microwave

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:

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