Microwave Oven Cooking is Hazardous to Your Health?

Microwave Ovens Are Hazardous To Your Health?

Millions of people use microwave ovens to cook with and the majority of us don’t know about the effects and dangers of them. This is an article to help clarify and provide proof of the dangers of using microwaves for cooking your food.

Most American homes have microwave ovens to use for food preparation and very few restaurants are without them. Most people think that there is no negative effect to microwave cooking their food although it is not natural, nor is it healthy for you and your family. It actually is dangerous to the human body and here is some proof.

Study of Food Prepared Conventionally and in the Microwave Oven, published by Raum & Zelt in 1992

“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.

Russians Banned Microwave Ovens

After the World War II, the Russians also experimented with microwave ovens. From 1957 up to recently, their research has been carried out mainly at the Institute of Radio Technology at Klinsk, Byelorussia. The following effects were observed by Russian forensic teams:

1. Ingestion of micro-waved foods caused a higher percentage of cancerous cells in blood.

2. The unstable catabolism of micro-waved foods altered their elemental food substances, leading to disorders in the digestive system.

3. Those ingesting micro-waved foods showed a statistically higher incidence of stomach and intestinal cancers, plus a general degeneration of peripheral cellular tissues with a gradual breakdown of digestive and excretory system function

4. Microwave exposure caused significant decreases in the nutritional value of all foods studied, particularly:
- A decrease in the bioavailability of B-complex vitamins, vitamin C, vitamin E, essential minerals and lipotrophics
- Destruction of the nutritional value of nucleoproteins in meats
- Lowering of the metabolic activity of alkaloids, glucosides, galactosides and nitrilosides (all basic plant substances in fruits and vegetables)
- Marked acceleration of structural disintegration in all foods.

As a result microwave ovens were banned in Russia in 1976; the ban was lifted after Perestroika.

The choice is yours.

I don’t own one and haven’t for years because of these studies, (plus food does not taste good from them anyway)! If you are interested in learning more, I recommend reading this: Top 10 reasons to Throw out your Microwave Oven