The microwave oven uses a thousand watts of power, or more, and emits over six milligoffs of electric radiation. This amount of radiation results in the destruction and deformation of molecules of food and results in the formation of new compounds which are called radiolytic components that are definitely unknown in nature prior to the creation of the microwave oven.
Standing within three feet of a working microwave oven exposes you to six milligoffs, or more of electromagnetic radiation. You won't feel it. Nevertheless, it will reduce the electrical potential of your body and weaken the cell membranes, producing an environment favorable to bacteria, viruses and mutogenic processes that can cause cancer. The body has no way of warning us that it's being affected by this radiation. You don't feel it, taste or smell it. It's a deadly silent killer. The accumulative harm may not be revealed for years.
The foods exposed to microwave radiation are dramatically altered. Cells, molecules and atoms of the "nuked" food are forced to reverse polarity between thirty and one hundred billion times per second. This is unnatural to the laws of this planet and the universe. Nothing heats this way in nature or in our natural world. There is no atom, molecule or cell in any organic system able to withstand such a violent, destructive power for any extended period of time.
Of all natural substances, the oxygen of water molecules is the most sensitive. As plants, animals, and humans are primarily water, we can see how biologically hazardous this radiation could be. The structure of molecules is ripped apart with this violent vibration. The electrical potential of the cell, indeed its very life, is neutralized.
The forced chaotic movement in molecules and cells produce friction heat. This is contrary to conventional heating by fire/stove where cooking transfers heat conventionally from the surface to the interior of the food, outside to within. Microwave heating starts from the interior of the food where radiation energy is absorbed and where water, the most sensitive element of the food is present, and where energy is then transferred into the friction kind of heat. The food is cooked from within proceeding to the surface, within to outside.
Microwave energy from the sun is pulsed direct current. The sun's rays create no friction heat in organic substances. Microwave energy has what is called a thermic effect that deforms the structure of molecules and deprives them of their natural function.
This type of microwaves has been regularly used for research purposes in the field of genetic engineering because of its weakening effect on cell membranes. It will neutralize the electrical potential of the cell and then damage it. The research is to determine what this damage does to the cells. These microwaves are now being used in microwave ovens which are very toxic to the body and have the potential to harm the body through the food and water we ingest that has been treated by these ovens. Microwave exposure causes significant decreases in the nutritive value of most of the foods. A decrease in the bioavailability (capability of the body to utilize the nutriment) of B-complex vitamins, Vit C, Vit E, essential minerals and lipotropics in all foods; a loss of 60-90% of the vital energy field content of many foods; a marked acceleration of structural disintegration in all foods has been detected in microwaved foods. Various kinds of damages to many plant substances, such as alkaloids, glucosides, galactosides and nitrilosides and the degradation of nucleo-proteins in meats has been observed.
Microwave prepared meats cause formation of d-Nitrosodienthanolamines, a well-known carcinogen. It has been noted that microwaving milk and cereal grains convert some of their amino acids into carcinogens. Thawing frozen fruits convert their glucoside and galactoside containing fractions into carcinogenic substances. Extremely short exposure of raw, cooked or frozen vegetables convert their plant alkaloids into carcinogens. Carcinogenic free radicals are formed in microwaved plants, especially root vegetables.
The effect of the microwave radiation is transferred from the food to the body. Natural repair mechanisms are suppressed and the cells subjected to microwave radiation switch from aerobic (meaning with oxygen) to anaerobic (without oxygen).
Following the consumption of microwave foods, eurythrocytes, macrophages and leudocytes drop on the average to 80% of their normal value. Hemoglobin and hemocryt levels are altered. The impaired cells created by consuming
nuked foods/water, becomes easy prey for viruses, fungus, bacteria, and parasites. The nutrients in the
nuked food are destroyed when exposed to microwave radiation and thus become toxic or poisonous to the body.
Proline, an amino acid, becomes hydroxyl proline when exposed to microwave radiation. That makes it a strong human carcinogen. Fats oxydize and water becomes peroxide radical. The surge in free radical production makes all nuked foods more acidic and can cause acidosis.
Dr. Blaunt and Dr. Hertel, food scientists, researchers from Germany and Switzerland, released a study called the "Hans Hertel Swiss Study." They took blood samples from a group of people before and after eating "nuked" food. The white blood cell (leukocyte) levels dropped significantly. The hemoglobin value in anemia in the blood cells decreased, altering the fats and altering cholesterol levels. Dr. Hertel found pathogenic effects on living systems, namely poisoning of tissue and cell damage. Cholesterol levels increased, which shows that there are altered fats. Hemoglobin increases, which shows cell membrane injury. These are a few of the problems from consuming "nuked" foods.
Once the Russian scientists found compelling evidence about the hazards of microwaved food, the Soviet Union banned the use of microwave ovens. In Robert O. Becker's book, The Body Electric, he stated: "It's (Microwave sickness) first signs are low blood pressure and slow pulse. The later and most common manifestations are chronic excitation of the sympathetic nervous system [stress syndrome] and high blood pressure. This phase also often includes 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)."
Consume nuked foods and nuked water and you will be damaging your cell membranes. You will be oxidizing your tissues, you will be changing your body chemistry to anaerobic (without oxygen). Remember, oxygen is a key to your health. "Nuked" foods will inactivate the natural cycles of the body and its circadian rhythms will be altered. It will produce mutagenic and carcinogenic processes in your body. It may cause cancer.
