|
by Marco Torres
June 20, 2013
from
PreventDisease Website
Spanish version
|
Marco Torres
is a research specialist, writer and consumer advocate
for healthy lifestyles. He holds degrees in Public
Health and Environmental Science and is a professional
speaker on topics such as disease prevention,
environmental toxins and health policy.
|
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 unapologetically 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.
Microwaves leaking radiation is a serious issue.
Serious enough for the FDA to set legal
limits on the leakage permitted by every microwave manufacturer.
However, the only way to completely eliminate the radiation dangers
associated with microwaves is not to use one.
Microwave radiation
has been known to cause,
-
cataracts
-
birth defects
-
cancer,
...and other
serious illnesses.
Because of these causes the microwave
ovens were banned in the Soviet Union in 1976. Soviet scientists
found that the microwave exposure decreases the ability of some
vitamins to by absorbed by the human body, dramatically accelerates
the structural disintegration of all foods and reduces the metabolic
stress of the alkaloids, glycosides and galactoses.
In 1991, the Swiss Doctor
Hans Ulrich
Hertel made a study that demonstrated that cooking or heating
food presents much greater risks for health than the traditionally
cooked food. He found that people who ate microwave prepared food
recorded losses in the hemoglobines and lymphoites.
In 2003, a Spanish governmental study
elaborated in Murcia demonstrated that the vegetables and fruits
cooked in a microwave lost a percentage of 97% of the substances
that contribute to reducing the incidence of coronary heart
diseases.
In Dr. Lita Lee's
Health Effects of Microwave
Radiation - Microwave Ovens, and in the March and September 1991
issues of Earthletter, she stated that every microwave oven leaks
electro-magnetic radiation, harms food, and converts substances
cooked in it to dangerous organ-toxic and carcinogenic products.
In Comparative Study of Food Prepared Conventionally and in the
Microwave Oven, published by Raum & Zelt in 1992, at 3(2): 43, it
states:
“A basic hypothesis of natural
medicine states that the introduction into the human body of
molecules and energies, to which it is not accustomed, is much
more likely to cause harm than good.
Microwaved food contains both
molecules and energies not present in food cooked in the way
humans have been cooking food since the discovery of fire.
Microwave energy from the sun and other stars is direct current
based.
"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."
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.
Microwaves quickly destroy the delicate
molecules of vitamins and phytonutrients (plant medicines) naturally
found in foods. One study showed that microwaving vegetables
destroys up to 97% of the nutritional content (vitamins and other
plant-based nutrients that prevent disease, boost immune function
and enhance health).
Dr. Hertel was the first scientist to conceive and carry out a
quality clinical study on the effects microwaved nutrients have on
the blood and physiology of the human body.
His small but well controlled study
showed the degenerative force produced in microwave ovens and the
food processed in them. The scientific conclusion showed that
microwave cooking changed the nutrients in the food; and, changes
took place in the participants' blood that could cause deterioration
in the human system.
Hertel's scientific study was done along
with Dr. Bernard H. Blanc of the Swiss Federal Institute of
Technology and the University Institute for Biochemistry.
Of all the natural substances - which are polar - the oxygen of
water molecules reacts most sensitively. 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.
This is contrary to conventional heating
of food where heat transfers convectionally from without to within.
Cooking by microwaves begins within the cells and molecules where
water is present and where the energy is transformed into frictional
heat.
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:
-
Lymphatic disorders were
observed, leading to decreased ability to prevent certain
types of cancers.
-
An increased 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 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:
-
A decrease in the
bioavailability [capability of the body to utilize the
nutriment] of B-complex vitamins, Vitamin C, Vitamin E,
essential minerals and lipotropics in all foods
-
A loss of 60-90% of the vital
energy field content of all tested foods
-
A reduction in the metabolic
behavior and integration process capability of alkaloids
[organic nitrogen based elements], glucosides and
galactosides, and nitrilosides
-
A destruction of the nutritive
value of nucleoproteins in meats
-
A marked acceleration of
structural disintegration in all foods
Biological Effects of Exposure
Exposure to microwave emissions also had an unpredictably negative
effect upon the general bio-logical welfare of humans.
This was not discovered until the
Russians experimented with highly sophisticated equipment and
discovered that a human did not even need to ingest the material
substance of the microwaved food substances:
that even exposure to the
energy-field itself was sufficient to cause such adverse side
effects that the use of any such microwave apparatus was
forbidden in 1976 by Soviet state law.
The following are the enumerated
effects:
-
A breakdown of the human
“life-energy field” in those who were exposed to microwave
ovens while in operation, with side-effects to the human
energy field of increasingly longer duration
-
A degeneration of the cellular
voltage parallels during the process of using the apparatus,
especially in the blood and lymphatic areas
-
A degeneration and
destabilization of the external energy activated potentials
of food utilization within the processes of human metabolism
-
A degeneration and
destabilization of internal cellular membrane potentials
while transferring catabolic [metabolic breakdown] processes
into the blood serum from the digestive process
-
Degeneration and circuit
breakdowns of electrical nerve impulses within the junction
potentials of the cerebrum [the front portion of the brain
where thought and higher functions reside]
-
A degeneration and breakdown of
nerve electrical circuits and loss of energy field symmetry
in the neuroplexuses [nerve centers] both in the front and
the rear of the central and autonomic nervous systems
-
Loss of balance and circuiting
of the bioelectric strengths within the ascending reticular
activating system [the system which controls the function of
consciousness]
-
A long term cumulative loss of
vital energies within humans, animals and plants that were
located within a 500-meter radius of the operational
equipment
-
Long lasting residual effects of
magnetic “deposits” were located throughout the nervous
system and lymphatic system
-
A destabilization and
interruption in the production of hormones and maintenance
of hormonal balance in males and females
-
Markedly higher levels of
brainwave disturbance in the alpha, theta, and delta wave
signal patterns of persons exposed to microwave emission
fields
-
Because of this brainwave
disturbance, negative psychological effects were noted,
including loss of memory, loss of ability to concentrate,
suppressed emotional threshold, deceleration of intellective
processes, and interruptive sleep episodes in a
statistically higher percentage of individuals subjected to
continual range emissive field effects of microwave
apparatus, either in cooking apparatus or in transmission
stations
Take a look around you at every person
that still uses a microwave. The largest majority are unhealthy and
overweight.
The more you use the microwave, the
worse your nutritional state gets, and the more likely you are to be
diagnosed with various diseases and put on pharmaceuticals which, of
course, will create other health problems that lead to a grand
spiraling nosedive of health.
How Do You
Heat Your Food The Healthy Way
This is kind of a misnomer because
there is truthfully, with perhaps the exception of
dehydration, no way to heat food
and maintain its structural and nutritional value.
However, gently heating food in a cast
iron pan over the stove may be the healthiest alternative to nuking
it. This is the old fashioned way and it never failed our ancestors.
Toss that microwave and strive to consume at least half of your diet
from raw foods, that is a huge step in the right direction to
maintain their nutritional value. My mother always used to tell me
that if food comes from a package, or has to be heated to be eaten,
there's a good a chance it's low in nutrition.
She was right for the most part, so keep
that in mind when venturing the aisles at the grocery.
Sources
|
