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by Dr. Mercola
May 18, 2010
from
Mercola Website
By now, you probably know that what you
eat has a profound impact on your health. The mantra, “You are what
you eat” is really true.
But you need to consider not only WHAT you buy, but how you cook
it.
Eating most of your food raw is ideal. But most of us are not going
to be able to accomplish a completely raw diet, and we’ll end up
cooking some percentage of our food.
Smart food preparation starts with high quality foods and food
preparation and that means saying sayonara to your microwave oven.
Need to sterilize a dishcloth? Use your microwave. But zapping your
casserole is a BAD idea if you are interested in preparing healthy
food.
Why the no nukes policy?
When it comes to microwave ovens, the price for convenience is to
compromise your health. In this article, I will review what we know
about the effects microwaves on your food and on your body.
Sad State of
Our Soils
Over the past century, the quality of fresh food has declined due
to:
You can no longer assume you’re getting
all of the vitamins, minerals, enzymes, and phytonutrients you need
by eating a multitude of fresh produce - even if you’re eating
organically.
Not surprisingly, a calorie today will provide you less nutrition
than a calorie from 100, or even 50 years ago.
Three recent studies of historical food composition have shown 5 to
40 percent declines in some of the minerals in fresh produce, and
another study found a similar decline in our protein sources.[1]
So now, more than ever, you must be careful to maximize the “bang
for your buck” when it comes to the foods you eat.
Research shows that your microwave oven will NOT help you in these
efforts - and in fact will threaten your health by violently ripping
the molecules in your food apart, rendering some nutrients inert, at
best, and carcinogenic at its worst.
Convenience
Comes at Significant Toxic Threat to You and Your Family
Microwaves heat food by causing water molecules in it to resonate at
very high frequencies and eventually turn to steam which heats your
food. While this can rapidly heat your food, what most people fail
to realize is that it also causes a change in your food’s chemical
structure.
There are numerous issues that have emerged since microwave ovens
were first introduced to consumers more than 40 years ago, besides
depleting your food’s nutritional value, which will be addressed a
bit later.
The first thing you probably noticed when you began microwaving food
was how uneven the heating is.
“Hot spots” in microwaved food can be hot enough to cause burns - or
build up to a “steam explosion.” This has resulted in admonitions to
new mothers about NOT using the microwave to heat up baby bottles,
since babies have been burned by super-heated formula that went
undetected.
Another problem with microwave ovens is that carcinogenic toxins can
leach out of your plastic and paper containers/covers, and into your
food.
The January/February 1990 issue of Nutrition Action Newsletter
reported the leakage of numerous toxic chemicals from the packaging
of common microwavable foods, including pizzas, chips and popcorn.
Chemicals included polyethylene terepthalate (PET),
benzene, toluene, and xylene. Microwaving fatty foods in plastic
containers leads to the release of dioxins (known carcinogens) and
other toxins into your food. [8] [2]
One of the worst contaminants is
BPA, or
bisphenol A, an estrogen-like
compound used widely in plastic products. In fact, dishes made
specifically for the microwave often contain BPA, but many other
plastic products contain it as well.
Microwaving distorts and deforms the molecules of whatever food or
other substance you subject to it. An example of this is blood
products. Blood is normally warmed before being transfused into a
person. Now we know that microwaving blood products damages the
blood components.
In fact,
one woman died after receiving a transfusion
of microwaved blood in 1991, which resulted in a
well-publicized lawsuit.
Microwave
Radiation Leakage
You may have heard that there is some danger of microwaves escaping
from your microwave while it’s operating. This was more of a risk
with earlier models than with recent ones, which undergo more
rigorous testing.
Theoretically, there are very small amounts of radiation leakage
through the viewing glass, but the FDA reports these levels are
“insignificant” and “well below the level known to harm people.”
The FDA has been regulating microwave ovens since 1971 through its
electronic product radiation control program, which is mandated by
the Electronic Product Radiation Control provisions of the Food Drug
and Cosmetic Act.[3]
The FDA limits the amount of microwaves that can leak from an oven
throughout its lifetime to 5 milliwatts (mW) per square centimeter
at approximately 2 inches from the oven surface. Because microwave
energy decreases dramatically as you move away from the source of
the radiation, a measurement made 20 inches from your oven would be
approximately one-hundredth of the value measured at 2 inches.[2]
The federal standard also requires all ovens to have “two
independent interlock systems that stop the production of microwaves
the moment the latch is released or the door is opened.”
And a monitoring system is also required, which stops the operation
if one or both interlock systems fail.
You would think, with all these tests and regulations, that you’d be
safe.
However, according to
Powerwatch, a non-profit independent
organization with a central role in the microwave radiation debate:
“Even when the microwave oven is
working correctly, the microwave levels within the kitchen are
likely to be significantly higher than those from any nearby
cellular phone base-stations. Remember also that microwaves will
travel through walls if the microwave oven is against an inside
wall.”
Powerwatch also states that we don’t
really know if the current regulations about leakage are truly safe
and recommends ovens be checked at least annually, since microwave
emissions can change with normal use.
You might also consider purchasing a $20 testing device that allows
you to check the radiation in your home.
Make sure that, if you are going to use your microwave for cleaning
sponges or for any use at all, regularly examine the door and hinges
to make sure they are sealing properly. If the door doesn’t close
correctly, or if it’s warped, bent, or otherwise damaged, don’t use
it at all!
Since your eyes are known to be particularly susceptible to
microwave radiation (high microwave exposures are known to cause
cataracts), I recommend stepping away from your microwave while it’s
in use.
New Study
Confirms Microwaves Affect Your Heart
A recent study examining the effects 2.4 GHz radiation (which is the
frequency of radiation emitted by Wifi routers and microwave ovens)
on the heart was just completed.
The study found “unequivocal evidence”
that microwave frequency radiation affects the heart at non-thermal
levels that are well below federal safety guidelines, according to
Dr. Magda Havas of Trent University.[4]
Dr. Havas says:
“This is the first study that
documents immediate and dramatic changes in both heart rate and
heart rate variability caused by an approved device that
generates microwaves at levels well below (0.3 percent) federal
guidelines in both Canada and the United States.”
No longer can skeptics claim that
microwaves produce no immediate biological effects at ordinary
household levels!
The study will be appearing in a peer-reviewed journal sometime
during the summer of 2010. If you are experiencing rapid or
irregular heartbeat, pain or pressure in your chest, you will want
to visit your physician and share this video with him or her (second
video on this page).
There is also evidence that this same frequency of radiation causes
blood sugar to spike in susceptible individuals and may actually be
the cause of one type of diabetes.
For details about this, watch the first
video below.
Microwaving
Also Zaps the Nutrients Right Out of Your Food
There has been surprisingly little research on how microwaves affect
organic molecules, or how the human body responds to consuming
microwaved food.
Wouldn’t you expect that a product that sits in more than 90 percent
of kitchens, as well as practically every break room in the country,
would have been thoroughly investigated for safety?
The handful of studies that have been done generally agree, for the
most part, that microwaving food damages its nutritional value. Your
microwave turns your beautiful, organic veggies, for which you’ve
paid such a premium in money or labor, into “dead” food that can
cause disease!
Heating food, in and of itself, can result in some nutrient loss,
but using microwaves to heat food introduces the additional problem
of the “microwave effect,” a phenomenon that will be discussed in
detail later.
The majority of studies on microwaves and nutrition were conducted
prior to 2000, I suspect because the focus of radiation research of
late has shifted toward a more ominous threat: environmental
radiation from electromagnetic devices, such as
cell phones and
computers, which has mushroomed into a gigantic cloud of electrosmog
worldwide over the past decade.
Nevertheless, some excellent scientific data has been gathered
regarding the detrimental effects of microwaves on the nutrients in
your food:
-
A study published in the
November 2003 issue of The Journal of the Science of Food
and Agriculture[5] found that broccoli "zapped"
in the microwave with a little water lost up to 97 percent
of its beneficial antioxidants. By comparison, steamed
broccoli lost 11 percent or fewer of its antioxidants. There
were also reductions in phenolic compounds and
glucosinolates, but mineral levels remained intact.
-
A 1999 Scandinavian study of the
cooking of asparagus spears found that microwaving caused a
reduction in vitamin C.[6]
-
In a study of garlic, as little
as 60 seconds of microwave heating was enough to inactivate
its
alliinase, garlic’s principle active ingredient against
cancer.[7]
-
A Japanese study by Watanabe
showed that just 6 minutes of microwave heating turned 30-40
percent of the B12 in milk into an inert (dead) form.[8]
This study has been cited by Dr. Andrew Weil as
evidence supporting his concerns about the effects of
microwaving.
Dr. Weil wrote:
-
A recent Australian study[9]
showed that microwaves cause a higher degree of “protein
unfolding” than conventional heating.
-
Microwaving can destroy the
essential disease-fighting agents in breast milk that offer
protection for your baby. In 1992, Quan found that
microwaved breast milk lost lysozyme activity, antibodies,
and fostered the growth of more potentially pathogenic
bacteria.[10]
Quan stated that more damage was done to
the milk by microwaving than by other methods of heating,
concluding:
-
Another study about breast
milk/infant formula by Lee in 1989[11] found
vitamin content becomes depleted by microwaving, and certain
amino acids are converted into other substances that are
biologically inactive. Some altered amino acids are poisons
to the nervous system and kidneys.
(Numerous authors mention
this study, yet I was unable to find the original
article/study, so I cannot personally validate.)
Although many of the above studies are
not new, there is certainly ample evidence that microwaving is NOT
good for your food.
How Your
Microwave Actually Heats Your Food
Microwaves are a form of electromagnetic radiation - waves of
electrical and magnetic energy moving together through space. EM
radiation ranges from very high energy (gamma rays and x-rays) on
one end of the spectrum to very low energy (radio waves) on the
other end of the spectrum.
Microwaves are on the low energy end of the spectrum, second only to
radio waves. They have a wavelength of about 4.8 inches - about the
width of your head.
Microwaves are generated by something called a magnetron (a term
derived from the words “magnet” and “electron”), which is also what
enabled airborne radar use during WWII. Hence the early name for
microwave ovens: radar ranges.
A
magnetron is a tube in which electrons are subjected to both
magnetic and electrical fields, producing an electromagnetic field
with a microwave frequency of about 2,450 megaHertz (MHz), which is
2.4 gigaHertz (GHz).
Microwaves cause dielectric heating. They bounce around the inside
of your oven and are absorbed by the food you put in it. Since water
molecules are bipolar, having a positive end and negative end, they
rotate rapidly in the alternating electric field. The water
molecules in the food vibrate violently at extremely high
frequencies - like millions of times per second - creating molecular
friction, which heats up the food.
If the food or object place in the microwave had no water it would
not be able to have this resonance heating type effect and would
remain cool. Or, as investigative journalist William Thomas [12]
calls it, “electrical whiplash.”
Structures of the water molecules are torn apart and forcefully
deformed. This is different than conventional heating of food,
whereby heat is transferred convectionally from the outside, inward.
Microwave cooking begins within the molecules where water is
present.
Contrary to popular belief, microwaved foods don’t cook “from the
inside out.” When thicker foods are cooked, microwaves heat the
outer layers, and the inner layers are cooked mostly by the
conduction of heat from the hot outer layers, inward.
Since not all areas contain the same amount of water, the heating is
uneven.
Additionally, microwaving creates new compounds that are not found
in humans or in nature, called radiolytic compounds. We don’t yet
know what these compounds are doing to your body.
In addition to the violent frictional heat effects, called thermic
effects, there are also athermic effects, which are poorly
understood because they are not as easily measured. It is these
athermic effects that are suspected to be responsible for much of
the deformation and degradation of cells and molecules. [13]
As an example, microwaves are used in the field of gene altering
technology to weaken cell membranes. Scientists use microwaves to
actually break cells apart. Impaired cells then become easy prey for
viruses, fungi and other microorganisms.8
Another word for these athermic effects is the “microwave effect,” a
subject of controversy that I’ll get into a bit later.
Microwave
Sickness
When your tissues are directly exposed to microwaves, the same
violent deformations occur and can cause “microwave sickness.”
People who have been exposed to high levels of microwave radiation
experience a variety of symptoms, including:
-
Insomnia, night sweats, and
various sleep disturbances
-
Headaches and dizziness
-
Swollen lymph nodes and a
weakened immune system
-
Impaired cognition
-
Depression and irritability
-
Nausea and appetite loss
-
Vision and eye problems
-
Frequent urination and extreme
thirst
There is a good amount of data emerging
that people are suffering, to various degrees, these kinds of
symptoms from living next to cell phone towers and other
high-frequency radiation emitting antennas, which emit microwaves
around the clock.
According to Professor Franz Adelkofer, a leading scientist in the
area of biological effects of EMF fields:
"There is real evidence that
hyperfrequency electromagnetic fields can have geno-toxic
effects. And this damaged DNA is always the cause of cancer.
We’ve found these damaging effects on the genes at levels well
below the safety limits. That’s why we think it’s urgent to base
our safety limits on the biological effects, not the thermic
ones.
They should be based on biology, not on physics.”
Twenty Years
of Russian Research Supports Microwave Concerns
The Nazis are credited with inventing the first microwave-cooking
device to provide mobile food support to their troops during their
invasion of the Soviet Union in World War II.[14]
These first microwave ovens were
experimental. After the war, the US War Department was assigned the
task of researching the safety of microwave ovens.
But it was the Russians who really took the bull by the horns.
After the war, the Russians had retrieved some of these microwave
ovens and conducted thorough research on their biological effects.
Alarmed by what they learned, the Russians banned microwave ovens in
1976, later lifting the ban during Perestroika.
Twenty years of Russian research (and German studies as far back as
1942 Berlin) make a strong argument against the safety of microwave
cooking.
Their findings led the Russian government to issue an international
warning about possible biological and environmental damage
associated with the use of microwave ovens and other similar
frequency electronic devices (e.g. mobile phones).
I was not able to personally evaluate any of these older bodies of
research, since those documents are now difficult to track down, so
I can’t attest to their methodology or conclusions. All you can do
is weigh their findings appropriately, as best you can.
The Powerwatch article cited above summarizes the Russian research
quite well, which I will duplicate below.
-
Russian investigators found that
carcinogens were formed from the microwaving of nearly all
foods tested.
-
The microwaving of milk and
grains converted some of the amino acids into carcinogenic
substances.
-
Microwaving prepared meats
caused the formation of the cancer-causing agents d-Nitrosodienthanolamines.
-
Thawing frozen fruits by
microwave converted their 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 (substances that prevent
abnormal accumulation of fat).
I might add that this finding is
supported by the 1998 Japanese study by Watanabe 7 about vitamin B12
in milk, cited above.
The Swiss
Clinical Study - Hans Hertel
Some fairly compelling evidence supporting the destructive effects
of microwaves comes from a highly cited study by a Swiss food
scientist named Hans Hertel. Dr. Hertel was the first scientist to
study the effects of microwaved foods on the blood and physiology of
human beings.
His small study, coauthored by Dr. Bernard Blanc of the Swiss
Federal Institute of Technology and the University Institute for
Biochemistry, revealed the degenerative forces produced by microwave
ovens on the foods they cooked.
Dr. Hertel concluded that microwave cooking changed the nutrients in
the food, and that changes took place in the blood that could cause
negative health effects.
Hertel’s conclusions were that microwaving food resulted in:
-
Increased cholesterol levels
-
Decreased numbers of leukocytes
(white blood cells), which can suggest poisoning
-
Decreased numbers of red blood
cells
-
Production of radiolytic
compounds
-
Decreased hemoglobin levels,
which could indicate anemia
Not surprisingly, Dr. Hertel's study was
met with great resistance from those with much to lose.
A gag order against Dr. Hertel was issued by a Swiss trade
organization in 1992, which was later removed in 1998. But an
American journalist, Tom Valentine, published the results of Hertel’s study in
Search for Health in the spring of 1992.[15]
The study was not without its shortcomings. It involved only eight
participants, of which Hertel was one. As compelling as his findings
were, his methodology did not stand up to the scientific rigors of
the field.
In spite of Hertel’s methodological shortcomings, his findings do
raise concerns about what this form of radiation is doing to your
food and should be taken as a launching point to larger, more robust
studies in the future.
Hertel wrote:
“There are no atoms, molecules, or
cells of any organic system able to withstand such a violent,
destructive power for any period of time. This will happen even
given the microwave oven’s low power range of milliwatts.”
And then there is the issue of
biophotons.
Possible
Microwave Effects on Your Biophotons
Biophotonics is the study, research, and applications of photons in
their interactions within and on biological systems. Much of the
work in the area of biophotons was done in Germany.
Dr. Dietrich Klinghardt discusses biophotons in our 2008 interview
(below video).
Biophotons are the smallest physical units of light that are stored
in and used by all biological organisms - including you. Vital sun
energy finds its way into your cells via the food you eat, in the
form of these biophotons.
Biophotons contain important bio-information and are very important
to many vital processes in your body. They are partly responsible
for your feeling of vitality and well-being. You gain biophotons by
eating foods rich in them, such as naturally grown fresh vegetables
and sun-ripened fruits, which are rich in light energy.
The more light energy a food is able to store, the more nutritious
it is (see
McDonald's & Biophoton Deficiency.)
If the “microwave effect” exists (as you shall see, there is a huge
amount of evidence that it does), then microwaves can potentially
destroy biophotons in the same way that it alters other structures,
rendering your food dead and lifeless.
It seems quite plausible that microwaves could disrupt or destroy
biophotons, since they are capable of breaking apart DNA bonds!
As far as I can find, there haven’t been any studies of the direct
effects of microwave radiation on biophotons, but it seems like an
important angle of investigation for the future.
Long-Term
Effects of Exposure to Non-Ionizing Radiation
One of the basic controversies about the effects of microwaves
centers on whether or not microwaves exert some sort of force beyond
heat, commonly called “microwave effect” or “athermic effect.”
It is first necessary that you understand the difference between
ionizing radiation and non-ionizing radiation.
There are two basic forms of radiation: ionizing and non-ionizing:[16]
-
Ionizing Radiation: Creates
charged ions by displacing electrons in atoms, even without
heat. Examples are radiation emitted from radioactive
substances in rocks and soil, cosmic rays of the sun, and
radiation from man-made technology such as x-rays machines,
power stations, and nuclear reactors.
-
Non-ionizing Radiation: Can
change the position of atoms but not alter their structure,
composition, and properties. Examples are visible light,
ultraviolet and infrared waves, waves from radio or
television, cellular phones, microwaves, and electric
blankets.
Despite not being able to break atoms
apart, non-ionizing radiation (such as microwaves) CAN cause
physical alterations.
For example, sunlight can damage your skin and eyes. Overexposure to
radiation can affect tissues by causing molecular damage, DNA
mutations, and other changes that can lead to cancer.
The serious concern is, with all of this radiation surrounding us
from,
...we are all part of an involuntary mass
epidemiological experiment, on a scale never before seen in the
history of the human race.
And the truth is that we don’t really KNOW what long term, low-level
(but persistent) radiation does to us - even the non-ionizing type.
But here are some of the things we DO KNOW: [17]
-
Effects at low levels can be
more noticeable than at higher levels. There is something
called a “window effect,” meaning an effect occurring only
at specific frequencies or power densities, but not
occurring just above or below them. A number of studies
demonstrate effects of microwave radiation on blood cells
via this phenomenon.
-
For a complete discussion of
this, you can read
Microwaving Our Planet, written by Arthur Firstenberg, president of the Cellular Phone Taskforce.
-
Cindy Sage of Sage Associates,
an environmental consulting firm, has compiled a
comprehensive list of studies[18] showing
biological effects at radiofrequency exposure levels far
below what would be explainable as “thermic effects” and
well within the range you are commonly exposed to every day.
-
Resonance intensifies biological
effect. Resonance occurs when a form of radiation has a
similar frequency as a body part. For example, microwave
frequencies are similar to the frequencies of your brain!
-
Studies are typically done for
short exposure periods, at higher intensities. Scientists
claim that duration of exposure is equally important to
intensity of exposure, but is often NOT studied, and that
long-term, low-level exposure can have effects equivalent to
short-term, more intense exposure.
-
The effects of radiation are
cumulative. Your body becomes more sensitive to it over
time.
-
There are no longer any control
groups, since human beings are all now exposed to such
pervasive radiation. Lack of a control group makes it even
more challenging to conduct meaningful studies.
The point is, standing in your kitchen
while your microwave is zapping your dinner, night after night, will
not make you glow in the dark. But over the months and years, what
is the cumulative effect on your body and health?
Why expose yourself to these potential dangers when there are safer
alternatives for cooking available?
Is Microwaving Food
Any More Dangerous than Heating it with a Conventional Oven?
Some experts claim that the effects microwaves have on molecules can
all be explained simply as the “thermic effect” of heating - in
other words, microwave cooking is no more detrimental to food than
conventional heating.
They argue that, since microwaves are non-ionizing radiation, then
it’s impossible for them to damage your blood cells, or eradicate
the folic acid in your spinach.
Others have proposed there is some sort of “microwave effect” that
causes changes in the molecules in a way that conventional heating
does not. For many years, the party line was that “microwave effect”
is a myth.
However, study after study has resulted in evidence to the contrary,
showing effects that cannot be explained away as simple thermal
effects.
In a letter entitled “DNA and the Microwave Effect” [19]
(sourced as Penn State University, 2001), the author reviews the
history of the controversy surrounding the microwave effect and the
research findings to date. He explains that, although fundamentals
of thermodynamics and physics would tell you the microwave effect is
impossible, studies keep turning up evidence of its existence.
Some of the main points made in the letter are the following:
-
Microwave heating and
conventional heating may appear identical on a “macro”
level, but the two appear very different on a molecular
level.
-
Microwaves are effective for
sterilization, which has been studied for several decades.
There is controversy, however, is about whether it’s the
heat they generate or if it’s something else altogether.
-
One scientist (Kakita 1995) [20]
was successful in demonstrating that microwaves are
capable of extensively fragmenting and destroying viral DNA,
something that cannot be accomplished by heating alone.
-
Multiple studies offer evidence
that there are multiple mechanisms for breaking apart DNA
without ionizing radiation, but no theory currently exists
to explain this phenomenon.
Some scientists are taking advantage of
the microwave effect and using microwaves in the laboratory to
greatly accelerate chemical reactions, sometimes by a factor of a
thousand, resulting in the completion of reactions in minutes that
formerly took days or months and a lot of toxic chemicals.[21]
This newly found interest in “microwave chemistry” has spurred
skeptic scientists into taking another look at what microwaves
actually do and how they do it.
Sometimes common sense trumps empirical evidence.
The Penn State letter/article said it best:
“...It would seem there is reason to
believe that the microwave effect does indeed exist, even if it
cannot yet be adequately explained. What we know at present is
somewhat limited, but there may be enough information already
available to form a viable hypothesis.
The possibility that electromagnetic radiation in the
non-ionizing frequency range can cause genetic damage may have
profound implications on the current controversy involving EM
antennae, power lines, and cell phones.”
Breaking Free of Your
Microwave - A Few Basic Tips
Am I asking you to toss your microwave oven into the nearest
dumpster?
Not necessarily. It can be a useful tool for cleaning. But if real
estate in your kitchen is at a premium, it should probably be the
first thing to go. You really CAN survive sans microwave - people are living quite
happily without one, believe it or not.
You just have to make a few
small lifestyle adjustments, such as:
-
Plan ahead. Take your dinner out of the freezer that morning or
the night before so you don’t end up having to scramble to defrost a
5-pound chunk of beef two hours before dinnertime
-
Make soups and stews in bulk, and then freeze them in gallon-sized
freezer bags or other containers. An hour before meal time, just
take one out and defrost it in a sink of water until it’s thawed
enough to slip into a pot, then reheat it on the stove.
-
A toaster oven makes a GREAT faux-microwave for heating up
leftovers! Keep it at a low temperature - like 200-250° F - and gently warm a plate of food over the
course of 20-30 minutes. Another great alternative is a
convection
oven. They can be built in or
purchased as a relatively inexpensive
and quick safe way to heat foods
-
Prepare your meals in advance so that you always have a good meal
available on those days when you’re too busy or too tired to cook.
-
Try eating more organic raw foods. This is the best way to and
improve your health over the long run.
References
[1]
Davis D R. (February 1, 2009) “Declining
fruit and vegetable nutrient composition: What is the
evidence?” American Society of Horticultural Science
[2]
Rust S and Kissinger M. (November 15, 2008)
“BPA leaches from ‘safe’ products” Journal Sentinel
Online
[3]
“Microwave oven radiation,” Food and Drug
Administration
[4]
Havas M. “DECT phone affects the heart!”
[5]
Vallejo F, Tomas-Barberan F A, and Garcia-Viguera
C. “Phenolic compound contents in edible parts of broccoli
inflorescences after domestic cooking” Journal of the
Science of Food and Agriculture (15 Oct 2003)
83(14);1511-1516
[6] Kidmose U and
Kaack K. Acta Agriculturae Scandinavica B 1999:49(2):110-117
[7]
Song K and Milner J A. “The influence of heating on the
anticancer properties of garlic,” Journal of Nutrition
2001;131(3S):1054S-57S
[8]
Watanabe F, Takenaka S, Abe K, Tamura Y, and Nakano Y.
J. Agric. Food Chem. Feb 26
1998;46(4):1433-1436
[9]
George D F, Bilek M M, and McKenzie D R.
“Non-thermal effects in the microwave induced unfolding of
proteins observed by chaperone binding,”
Bioelectromagnetics 2008 May;29(4):324-30
[10] Quan R (et al)
“Effects of microwave radiation on anti-infective factors in
human milk,” Pediatrics 89(4 part I):667-669.
[11]
Lee L. “Health effects of microwave radiation-microwave
ovens,” Lancet December 9, 1989 (Article)
[12]
Thomas W. “Cooked” Alive.com
[13]
“Microwave oven and microwave cooking overview,” Powerwatch
[14]
“History of microwave ovens” Green Health Watch
[15]
“Microwave ovens: A danger to your health?” (January 26,
2010) Nutritional and Physical Regeneration
[16]
Villablanca E (December 19, 2007) “Ionizing and non-ionizing
radiation: Their difference and possible health consequences”
[17]
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