Microwave Cooking: Cancer for Convenience?
It’s a bit controversial, but you should know that using a microwave oven
could be damaging your health. Swiss scientist Hans Hertel did
independent research on microwave cooking that was once banned from publication
by a court gag order demanded by an industry association. He was told to recant
or be arrested. His findings were not favorable for microwave-oven users.
Hertel’s research
corroborated early Soviet Russian research that led to a ban on microwave
ovens, which was lifted after the “iron curtain” fell to
increase microwave oven sales.
Both Hans Hertel’s
research and the Soviet Russian research went beyond the commonly accepted
dangers of microwaves leaking into the immediate environment and lowering
nutritional value of microwave-cooked foods – two very real consequences of
using a microwave oven.
Check out this extensive article on how
microwaves are damaging your health, as well as links to numerous research
pieces. Be sure to read the comments to see both sides of the argument.
Molecules are Agitated and Damaged
Hertel explains how heat
is produced from the inside out in microwaves:
“Technically produced
microwaves are based on the principle of alternating current. Atoms, molecules
and cells hit by this hard electromagnetic radiation are forced to reverse
polarity 1 to 100 billion times a second.”
Hertel is quick to point
out that microwaves from the sun don’t cause the same type of molecular damage
because the sun emits direct current (DC) pulses, where microwave ovens are
generated by alternating current (AC) that causes the rapid polarity shifts in
molecules to torque and tear them.
“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.” Hertel continues, “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.”
So it’s the water
molecules in foods that are directly agitated first to produce frictional heat.
Even worse, using a microwave oven for heating water for coffee or tea or for
warming baby’s formula will create severely damaged molecules, which are
carcinogenic. More on that later.
Gene Damage from Microwave Cooking
Besides these thermal
modifications, there is direct damage to cell walls and genes from microwaves. Gene altering technology, which
includes the biotech food industry, alters genes by weakening them with
microwaves.
Hertel explained further,
“… the cells are actually broken, thereby
neutralizing the electrical potentials – the very life of the cells – between
the outer and inner sides of the cell membranes.”
Strange and unknown
compounds are created by microwave energy’s penetration into organic matter.
They’ve been called radiolytic compounds. Some scientists argue that
normal cooking creates these as well. However, Hertel’s research has indicated
that far more radiolytic compounds are created by microwave cooking.
Hertel used human trials
to demonstrate that the food and liquids damaged from microwaving modifies
the cellular activity in humans consuming them. In addition to creating
lower red blood cell counts and white blood cell (immune system “killer cells”)
damage, one’s normal cells can be forced by the damaged molecules and
radiolytic compounds to adapt into an emergency mode of energy production.
Cells are forced from
normal cellular oxidation of glucose into the anaerobic energy
production of glucose fermentation. This is a cancerous condition.
Anaerobic glucose fermentation is how cancer cells survive and thrive.
It almost seems
impossible to omit microwaves completely in today’s fast-paced world. But
reducing the use of microwave ovens will help, and that’s something you can
feel good about.
Microwave Dangers – Why You Should
Not Use a Microwave
America’s most convenient
appliance – microwave ovens - seem to be an absolute necessity in today’s
fast-paced world.
They are currently present in at least 90% of homes in America thanks to their
ability to cook and reheat foods or beverages in a simple, rapid way.The
majority of people use this kitchen appliance without question and often think
they are a reasonable alternative to conventional ovens for reheating or
cooking. However you may want to think twice before using your microwave, as
there are actually many microwave dangers you
probably don’t know of.
How Using a Microwave Negatively Impacts Your Health
In short, microwave ovens
are kitchen appliances which are used to cook or reheat food by emitting microwaves. Microwaves are a form of
electromagnetic radiation and are on the low energy end of the energy spectrum,
second to radio waves. The
waves are generated by something called a magnetron – something found within
every microwave oven.
Magnetrons produce an
electromagnetic field with a microwave frequency of approximately 2,450
megaHertz (MGz), which is the equivalent to 2.4 gigaHertz (GHz). Microwaves
produced within the microwave oven cause dialectric heating – they bounce
around the inside of the oven and are absorbed by whatever is placed in the
oven.
Don’t believe it? View the scientific research
linking microwaves to cancer,
diabetes, and nutritional deficiency.
In order for something to
heat in a microwave oven, water must be present within the substance. If water
is not present, heating will not occur and it would remain cool. The reason for
this is that water molecules within the food vibrate at an incredible speed,
creating molecular friction which is responsible for the heating of the food.
The structure of the water molecules are torn apart and vigorously deformed.
This is much different than any other method of cooking, as other methods such
as convection ovens heat up food by transferring heat convectionally from the
outside inward.
Hans Hertel, a Swiss
scientist, 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 might wonder why food
is often unevenly heated when taken out of the microwave. The uneven heating
occurs because microwaves work with whatever water molecules are present, and
since not all areas of food contain the same amount of water, heating becomes
uneven.
While microwave
cooking does begin within the molecules where water
is present, they don’t actually cook from “the inside out” like many people
believe. They actually start with the outer layers while the inner layers are
mostly heated and cooked simply by transference of heat from the outer layers.
This is oftentimes why you’ll find that the outside of the food is extremely
hot while the inside seems to have been absent during the re-heating or
cooking.
Microwave Dangers – The Radiation Effects of Microwaves
and Other Forms of Non-Ionizing Radiation
Microwaves are in fact radiation. They are classified as
non-ionizing radiation – radiation which can change the position of atoms but
is not strong enough to alter their structure, composition, or properties. Even
though non-ionizing radiation is not strong enough to alter the structure of
atoms, it is still able to cause physical alterations.
A clear example of how non-ionizing radiation can harm you is the damage caused
to your skin and eyes caused by the sun. When you use microwave cooking, you
are exposing yourself to microwave radiation.
Other forms of ionizing
radiation are visible light, ultraviolet and infrared waves, and waves emitted
from televisions, cell phones, and electric blankets.
Today we live in a
technologically advanced world. We could label the time we live in as the
“technology age” as well as the “radiation age”. We are currently bombarded
with radiation from almost everything around us: radio towers, televisions, cell
phones, microwave ovens, computers, satellites, broadcast antennas, and so much
more. Unfortunately, radiation doesn’t go away over time, in fact, it just
accumulates.
Although we’ve conducted
study after study concluding that no amount of radiation is safe, we don’t
really know what all of this means in the long term. But here is what we do
know:
- When any radiation waves resonate with a body
part, the biological effect is intensified. For example, microwave
frequencies are very similar to the frequencies of your brain. The effects
microwaves have on your brain are greater than those same waves on any
other part of the body.
- Although studies are done to view the effects
of radiation, most of these studies are done for short exposure periods at
higher intensities. There is an immense shortage of studies using long
exposure periods with low-level radiation. More research simply needs to
be done.
- Radiation accumulates over time and never goes
away.
- Due to the amount of radiation everyone is
exposed to every day, it is difficult to conduct studies using control
groups. Radiation can’t really be controlled anymore due to the
unavoidable invasion.
We simply don’t know the
long-term effects of microwave radiation, so why risk it by watching your food
cook in your microwave day after day and night after night.
Who shouldn’t use microwave ovens and
why?
No one should be using microwave ovens. This
is especially true for babies, children, if you are pregnant, already suffer
from illness & disease, or are already bombarded with more radiation than
the average person.
Why?
You may suffer from “Microwave
Sickness”
Tissues directly exposed
to microwaves are subject to the same deformities molecules go through, and this can in turn cause you
to experience “microwave sickness”. Remember, it isn’t just microwave ovens
which emit this kind of radiation. Cell phone towers also emit this type of
radiation.
People may experience any
or all of the following after being exposed to high levels of microwave
radiation.
- Impaired cognition
- Nausea
- Vision problems
- Depression and irritability
- Weakened immune system
- Headaches
- Dizziness
- Insomnia and/or sleep disturbances
- Frequent urination and extreme thirst
Robert O. Becker, author
of The Body Electric, stated the following on page 314 in his book:
It’s [Microwave sickness]
first signs are low blood pressure and slow pulse. The later and most common
manifestations are chronic excitation of the sympathetic nervous system [stress
syndrome] and high blood pressure.
This phase also often
includes headache, dizziness, eye pain, sleeplessness, irritability, anxiety,
stomach pain, nervous tension, inability to concentrate, hair loss, plus an
increased incidence of appendicitis, cataracts, reproductive problems, and
cancer. The chronic symptoms are eventually succeeded by crisis of adrenal
exhaustion and ischemic heart disease [the blockage of coronary arteries and
heart attacks].
In another book
entitled Health Effects of Microwave
Radiation, author Dr. Lita Lee also expressed his concern over the
use of microwaves. Dr. Lee observed that the symptoms listed above could be
caused by certain observations shown below.
- Lymphatic disorders were observed, leading to
decreased ability to prevent certain types of cancers
- An elevated rate of cancer cell formation was
observed in the blood
- Increased rates of stomach and intestinal
cancers were observed
- Higher rates of digestive disorders and
gradual breakdown of the systems of elimination were observed
Life Energy is Depleted
Foods which haven’t been
processed or cooked and are naturally occurring contain life energy which is transmitted from the
sun. Biophotons are the smallest physical unit of light which are stored in all
life forms. They contain bio-information and are partially responsible
the feelings you get which signify well-being and vitality. Foods like
naturally grown vegetables and especially sun-ripened fruits are the main
source for these biophotons to humans.
Microwaving food, in
effect, potentially destroys and depletes the life energy, rendering the food
completely dead and lifeless. In addition, the food’s nutritional value is lost
and it becomes nearly useless in terms of providing any real health benefit.
Fact: Russians Banned the Microwave
Oven After Extensive Studies
Microwaves were first
invented by the Nazis
in order to provide a method of cooking for their troops during World War II.
Seeing as though these microwave ovens have been experimental and new, the US
War Department was assigned to research these new devices shortly after the
war.
Turns out, the U.S.
didn’t really perform the extensive research necessary for the new invention.
Instead, the Russians decided to tackle the issue with extreme force.
Intrigued by this new
device, the Russians conducted in-depth research to discover the biological
effects they might possess. The results were staggering enough to lead to a ban
of the new device in the Soviet Union. The ban, however, was later lifted during
Perestroika, the political movement responsible for the restructuring of the
Soviet Union.
The findings include:
- Carcinogenic substances were formed from the
microwaving of nearly all foods tested
- Microwaving milk and grains resulted in
carcinogenic substances being formed through the conversion of amino acids
- Microwaving prepared meats caused
cancer-causing agents such as d-Nitrosodienthanolamines to form
- Microwaving fruits as a method of thawing
resulted in the conversion of glucoside and galactoside 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
- Structural degradation leading to decreased
food value was found to be 60 to 90 percent overall for all foods tested,
with significant decreases in bioavailability of B complex vitamins,
vitamins C and E, essential minerals, and lipotropics
Twenty years of the
Russian research led to the international warning about the damaging biological
and environmental effects microwaves possess. The warning also included other
similar frequency electronic devices such as cell phones.
Say Goodbye to Your Foods Nutritional
Value
Although there haven’t
been as many studies on microwaves as say, the importance of various vitamins and minerals,
all of the studies generally agree on one thing: nutritional
value is significantly reduced if you microwave food. You’d
think that studying microwaves would be at the top of the list, given their
place in our society, but evidently their role is not significant enough for
more thorough testing.
Note that most of these
studies have been done prior to 2000. This may be due to the shift of focus
from microwaves to a more prevalent threat to humanity: the intense
electromagnetic chaos from electromagnetic devices such as cell phones,
computers, and advanced technology. Here are some studies illustrating the
detrimental effects of microwaves and microwave cooking.
- This
study found that broccoli when microwaved with a little bit of
water loses up to 97% of its beneficial antioxidants. Steamed broccoli
only lost 11% or less. Some amounts of phenolic compounds and
glucosinolates were also lost. The study was published in the November
2003 issue of The Journal of
the Science of Food and Agriculture.
- Vitamin C in asparagus spears was lost during
a 1999 Scandinavian study.
- One study found
60 seconds of microwaving garlic depleted the food of its allinase,
garlic’s primary cancer-fighting ingredient.
- Just 6 minutes of microwave
heating turned 30-40 percent of the B12 in milk into a dead form, which
was found in a Japanese study by Watanabe.
- An Australian study recently
conducted showed that microwaves cause a higher degree of “protein
unfolding” than conventional heating.
- A 1992 study found that breast milk lost
lysozyme activity, antibodies, and became a more suitable environment for
the potential growth of pathogenic bacteria after being microwaved.
Microwaving Food Leads to a Negative Impact on Human
Physiology & the Heart
Hans Hertel, a Swiss food
scientist, initiated
the first tests on microwaved food and microwave cooking to determine how
microwaves affect human physiology and the blood. After studying these effects,
Hertel concluded that microwaving food leads to food degeneration. These
degenerative changes in nutrients caused changes in blood which could cause
health problems.
Health issues which could
be caused are:
- Elevated cholesterol levels
- A plummet in leukocytes (white blood cells),
which could suggest poisoning
- Decreased red blood cell levels
- Production of radiolytic compounds
- Decreased hemoglobin levels, which might indicate
anemia
Another study found that
microwave frequency radiation affects the heart at non-thermal levels – levels
which are well below federal safety guidelines. To examine these effects, the
study used a 2.4GHz radiation frequency, which is the same frequency emitted by
microwave ovens as well as wifi routers.
There is
even evidence that this same frequency can cause elevated blood sugar levels in
certain people. This points to the possibility that there may be a type 3
diabetes generated by dirty electricity. Here is a video below making a
presentation support this. You may find the video “slow”, but it’s well worth 7
minutes of your time.
From Natural Society @ http://naturalsociety.com/microwave-cooking-cancer-convenience/
and http://naturalsociety.com/the-dangerous-truth-behind-microwaves/
For more information
about the deleterious effects of microwave cooking see http://nexusilluminati.blogspot.com/search/label/microwaves
And see http://nexusilluminati.blogspot.com/search/label/wifi
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