Convenience drives many things these days. The value settled on good health is often sacrificed in the name of getting things done swiftly and easily.
Microwaves can sadly be found in most homes. We say sadly, because not only does food cooked in a microwave oven never taste quite right, it is proven to have a lower nutritional value, and more importantly, poses a risk to long term health.
Small Microwave
There are many causes for the increase in serious health conditions in the Western World, demineralized soils, environmental toxins, processed foods, poor nutrition, medical malpractice, the list goes on. But standing proud in the vast majority of kitchens, is the Microwave Oven, which may well play an underestimated role.
Raw food offers significantly higher levels of nourishment than cooked, and it is advisable to consist of at least some raw food elements in your diet, even if you don't wish to consequent an entirely raw diet.
Microwaved food is a long way from being a source of nutrition.
How Do Microwaves Cook Food?
Evidence is growing of the risks to human health from microwaves emitted by movable phones and phone masts. The basic surmise being that the cells in your body are disrupted by the Emf frequencies. The same thing happens to food in a microwave oven.
When food is cooked normally, heat goes simply from the outside to the inside. The reverse is true of microwaved food. Food is cooked from within the cells and a violent process takes place that wholly alters the chemical structure of any substance cooked this way. Microwaves bombard the food and cause molecules to rotate millions of times a second.
The structure of the molecules are admittedly deformed and destroyed, and new, unnatural compounds are created, these compounds cannot be broken down by the human body. Vitamins, minerals and proteins are rendered useless, foods lose their bio-availability, and their vigor field is altered.
Of added concern is the leaching of chemicals from the plastic containers / wraps used to microwave food.
Of course, many scientists, and bodies such as the Fda will tell us this is nonsense, but transmit reasoning citizen in the scientific society are growing in numbers, and those of curious in natural health and medical are quick to understand that this unnatural process has no place in the race of good health.
The Risks of Microwaves - Studies
Research is dreadfully lacking in this foremost area, and of policy there are political aspects to this; however, we consist of below some very pertinent research that has been carried out.
You may be surprised to contemplate that Microwave technology is over 70 years old. The technology was originally industrialized by the Germans while the Second World War as a radar system. Soldiers who gathered around these radars to warm themselves up industrialized illnesses including Cancer. It was this quality to heat that led to the Humboldt University in Berlin being given a grant in the early '40s to build microwave ovens to provide hot meals for soldiers fighting in the Soviet Union.
Just like the soldiers who huddled around the radars, these soldiers also had major problems with their immune systems. The use of Microwaves was subsequently banned. The research fell into the hands of the Russians and research prolonged straight through the 50s and 60s. In 1976, the Soviet Union themselves issued a state law banning the use of microwave ovens, and published an international statement of warning. They came back into use while the period of Perestroika, but even today, the Russians remain far more vigilant about the thorough use of microwaves.
Hans Hertel, a Swiss food scientist, (fired for questioning food processing methods), is well known for a small, but considered controlled study on Microwave ovens.Working with Bernard H. Blanc of the University build for Biochemistry, the results were published in 1992 and are admittedly fascinating
The eight study participants were correct macrobiotic eaters from the Macrobiotic build at Kientel, Switzerland. In intervals of two to five days, the volunteers in the study received one of the eight foods listed below. Blood sample were taken on an empty stomach before each meal, and at set intervals after eating.
raw milk from a biofarm
the same milk conventionally cooked
pasteurized milk from Intermilk Berne
the same raw milk cooked in a microwave oven
raw vegetables from an organic farm
the same vegetables cooked conventionally
the same vegetables icy and defrosted in the microwave oven
and the same vegetables cooked in the microwave oven
Blood tests after the consumption of microwaved foods showed marked changes in the following;
Haemoglobin values decreased
Lymphocytes (white blood cells) showed a short-term decrease
Hdl (good cholesterol) decreased
The ratio of good to bad cholesterol (Ldl) was affected negatively
These results got worse in the second month of the study
Quoting Hertel - "There is extensive scientific literature concerning the risky effects of direct microwave radiation on living systems, it is astonishing, therefore, to realise how exiguous effort has been made to replace this detrimental technique of microwaves with technology more in accordance with nature.
Although only a small study, these results should have been sufficient to prompt added research. However, as is often the way with these things, a large trade organization, the Swiss connection of Dealers for Electro apparatuses for Households and Industry, known simply as Fea, forced a 'gag order' straight through the courts against Hertel and Blanc in 1993. This was ultimately lifted in 1998 by the European Court of Human Rights, who held that there had been a violation of Hertel's possession in the 1993 decision.
"Effects of Microwave Radiation on Anti-infective Factors in Human Milk". Quan, Kerner, et al appeared in the In the journal Pediatrics (vol. 89, no. 4, April 1992). "Breast milk can be refrigerated safely for a few days or icy for up to a month; however, studies have shown that heating the milk well above body temperature-37°ree;C-can break down not only its antibodies to infectious agents, but also its lysozymes or bacteria-digesting enzymes"
The November 2003 issue of The Journal of the Science of Food and Agriculturereported that microwaved Broccoli lost 97% of its antioxidant chemicals it contains, compared to a loss of 11% from steamed broccoli
Dr. Lita Lee of Hawaii reported in the December 9, 1989 Lancet: "Microwaving baby formulas converted determined trans-amino acids into their artificial cis-isomers. artificial isomers, either 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 sufficient 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, "A basic hypothesis of natural treatment 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 vigor 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. Yield of unnatural molecules is inevitable. simply occurring amino acids have been observed to endure isomeric changes (changes in shape morphing) as well as transformation into toxic forms, under the impact of microwaves produced in ovens".
If you still have a microwave, maybe it is time to reconsider!
The health Risks Of Microwave Cooking And Microwave Food
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