Some Harmful Effects of Microwave Ovens
By Chris Lewis MH, CMT
During the course of my investigation into the effects that microwave ovens have on health, I have come across some interesting information.
Microwaves have not been adequately studied for safety. They were developed by a researcher who was investigating technologies for communications and weapons for the military. The fact that they were able to cook food was discovered purely by accident, and they were immediately marketed to the American public, without adequate study into what their long-term health effects might be.
One study revealed that a group of people being fed microwaved food, when compared to a control group being fed identical foods cooked in a conventional oven, had more difficult bowel movements, which were compared to the consistency of plastic.
I have personally observed that people’s mental clarity and ability to focus and remember information improves drastically once they stop using a microwave and switch to a conventional or toaster oven. The difference is especially pronounced in the elderly.
Whether a microwave leaks radiation or not (if it is an old one it is likely to be leaking), it will always adversely affect the structure of any food placed inside it. It destroys nutrients and antioxidants and mutates the structure of proteins and fats, causing carcinogenic (cancer forming) chemicals to form. This destruction is much greater than in foods cooked in a conventional oven or toaster oven.
Also noted is decreased bio-availability of vitamin B complex, vitamin C, vitamin E, essential minerals and lipotropics factors in all food tested.
When volunteers are subjected to Applied Kinesiology (AK) muscle testing, the tests consistently reveal that food cooked in a microwave oven becomes incompatible with and harmful to the human body, while food cooked in a conventional oven tests normal.
Water crystallization research shows that water heated in a microwave oven forms abnormally shaped microscopic crystals when frozen.
Microwave radiation is known to mutate the genetic structure of anything cooked in it, passing on mutated proteins to anyone who ingests it.
Water heated to the boiling point in a microwave in certain types of containers has produced an explosive reaction when removed from the microwave, causing several instances of severe second and third degree burns. The reason for this has to do with the surface tension of the water, variances in the shape of the container, and is not a problem for water heated on a stove top or by any other method.
According to new research published in the November issue of the Journal of the Science of Food and Agriculture, microwaving broccoli destroys 97% of the cancer fighting antioxidants normally present in that vegetable, a much greater loss than with any other cooking method. The smallest nutrient loss came from light steaming. The highest levels of nutrients are present in fresh raw produce.
In 1991 an Oklahoma hospital was sued for using a microwave to warm blood before giving it to a patient in a transfusion. Norma Levitt, a hip surgery patient died of the toxic effects produced in the blood by the microwave. Blood for transfusions is routinely warmed, but not in a microwave.
Using a plastic container to warm foods in a microwave is known to cause increased leaching of chemicals called pthalates from the plastic into the food. These chemicals are known to be toxic, and harmful to the human body.
From exploding bottles to destruction of nutrients and protective properties in milk, many are the reasons that the University of Minnesota warned parents in 1989 not to warm their babies bottles in a microwave.
Dr. Lita Lee of Hawaii reported in the December 9, 1989 Lancet:
“Microwaving baby formulas converted certain trans-amino acids into their synthetic cis-isomers. Synthetic isomers, whether cis-amino acids or trans-fatty acids, are not biologically active.
Further, one of the amino acids, L-proline, was converted to its d-isomer, which is known to be neurotoxic (poisonous to the nervous system) and nephrotoxic (poisonous to the kidneys). It’s bad enough that many babies are not nursed, but now they are given fake milk (baby formula) made even more toxic via microwaving.”
In Comparative Study of Food Prepared Conventionally and in the Microwave Oven, published by Raum & Zelt in 1992, at 3(2): 43, it states:
Artificially produced microwaves, including those in ovens, are produced from alternating current and force a billion or more polarity reversals per second in every food molecule they hit.
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 microwaved milk and vegetables. Eight volunteers ate 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 over all 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 microwaved food.”
An article also appeared in the 19th issue of the Journal Franz Weber which stated that the consumption of food cooked in microwave ovens had cancerous effects on the blood.
Russian research has revealed that exposure to microwave radiation causes: 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].”
According to Dr. Joseph Mercola, here are the top…
Ten Reasons to Throw out your Microwave Oven
From the conclusions of the Swiss, Russian and German scientific clinical studies, we can no longer ignore the microwave oven sitting in our kitchens. Based on this research, we will conclude this article with the following:
1). Continually eating food processed from a microwave oven causes long term – permanent – brain damage by “shorting out” electrical impulses in the brain [de-polarizing or de-magnetizing the brain tissue].
2). The human body cannot metabolize [break down] the unknown by-products created in microwaved food.
3). Male and female hormone production is shut down and/or altered by continually eating microwaved foods.
4). The effects of microwaved food by-products are residual [long term, permanent] within the human body.
5). Minerals, vitamins, and nutrients of all microwaved food is reduced or altered so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down.
6). The minerals in vegetables are altered into cancerous free radicals when cooked in microwave ovens.
7). Microwaved foods cause stomach and intestinal cancerous growths [tumors]. This may explain the rapidly increased rate of colon cancer in America.
8). The prolonged eating of microwaved foods causes cancerous cells to increase in human blood.
9). Continual ingestion of microwaved food causes immune system deficiencies through lymph gland and blood serum alterations.
10). Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence.
Have you tossed out your microwave oven yet?
After you throw out your microwave you can use a toaster oven as a replacement. It works well for most and is nearly as quick.
The use of artificial microwave transmissions for subliminal psychological control, a.k.a. “brainwashing”, has also been proven. We’re attempting to obtain copies of the 1970′s Russian research documents and results written by Drs. Luria and Perov specifying their clinical experiments in this area.
http://www.mercola.com/article/microwave/hazards2.htm for another great article about Microwave Cooking.
Don’t forget, when you eat at a restaurant, tell your server that you don’t want anything put into a microwave.
Additional information on the negative effects of microwaving food can be found on Dr. Joseph Mercola’s web site, here:
http://www.mercola.com/article/microwave/hazards.htm
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Chris Lewis, MH Wellness Gardens
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Portions of this article come from an article written by Dr. Joseph Mercola whose copyright statement appears below and are used with permission. The entirety of his article can be found at: http://www.mercola.com/article/microwave/hazards.htm
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