Convenience drives a lot in those days. The value placed on good health is often in the name of Getting Things Done sacrificed to quickly and easily.
Microwaves are not able to find in most households. We say unfortunately, because not only food in the microwave does not taste right, it is proved to have a lower nutritional value, and what is important is still a risk for long-term health.
There are many causes for the increase in serious health conditions inWest, demineralized soil, environmental toxins, processed foods, poor nutrition, medical malpractice, the list goes on. But standing proudly in most kitchens, the microwave, which could play an underestimated role.
Raw food diet provides significantly more cooked, and we recommend at least a little 'raw food diet in your diet, even if you do not want to follow completely raw.
MicrowaveEating is a long way to becoming a source of nutrition.
How to cook microwave meals?
The proof is the growing risk to human health of microwaves emitted by mobile phones and phone masts. The reason is that the cells of the body are disturbed by frequency electromagnetic fields. The same happened with food in a microwave oven.
When food is usually cooked, of course, is the heat from outside to inside. The opposite is trueFood from the microwave. The food is cooked inside the cells and a violent place, completely changed the chemical structure of a substance in this way the cooking. microwave bomb and molecules to create the food rotate million times per second.
The structure of the molecules are deformed and literally destroyed, and new, unnatural connections are created, these compounds are not degraded by the body. Vitamins, minerals and proteins are madeuseless, lose their organic foods are available, and their energy is changed.
Of further interest is the food of chemicals leaching from plastic containers / wrappers are used for microwave.
Certainly, many scientists and institutions like the FDA tells us that this is nonsense, but forward thinking people in the scientific community, have grown in number, and the natural interest in health and healing are to quickly understand that this process no place is unnaturalin pursuit of good health.
The risks of microwaves - Studies
The research is terribly deficient in this important area, and of course there are political aspects to this, but we have also followed some very relevant research was carried out.
You may be surprised to discover that the microwave technology is about 70 years. The technology was originally developed by the Germans during World War II as a radar system. The soldiers meet theseWarm up radar developed diseases like cancer. The fact was that the heat capacity, the Humboldt University in Berlin led to a grant to develop in the early '40s, microwave ovens, to provide hot meals for soldiers in the Soviet Union.
Just as the soldiers huddled around the radar, these soldiers also had big problems with their immune system. The use of microwaves was banned later. The research fell into the hands of the Russians andResearch on through the '50s and '60s. In 1976 the Soviet Union was also a ban on the use of microwave and published an international statement of warning. Are back in use during the period of perestroika, but the Russians still more vigilant about the acceptable use of microwaves.
Hans Hertel, a Swiss nutritionist, (get the interrogation methods for food processing), is known for a small but carefullycontrolled study of microwave ovens.Working Bernard H. Blanc 's Institute of Biochemistry of the University, were published in 1992 and the results are certainly fascinating
The eight study participants were strict macrobiotic eating macrobiotic Kientel Institute, Switzerland. Intervals of two minutes five days ago, volunteers in the study received one of eight foods listed below. Blood sample were an empty stomach before each meal to be taken, and at predetermined intervalsafter eating.
Raw milk from an organic farm
the same milk conventionally cooked
pasteurized milk from Intermilk Bern
the same raw milk cooked in a microwave
raw vegetables from the organic farm
the same vegetables cooked conventionally
the same vegetables frozen and defrosted in the microwave
and vegetables cooked in a microwave oven itself
Blood after eating food in the microwave showed significant changes inFollowing;
Hemoglobin decreased
Lymphocytes (white blood cells) showed a decrease in the short term
HDL (good cholesterol) to
The ratio of good cholesterol (LDL) was that of "bad" cholesterol levels negatively affected
These results become worse in the second month of study
Citing Hertel - "There is extensive scientific literature concerning the hazardous effects of direct microwave radiation on living systems, is therefore surprising how little effort is to achievebeen made to replace it, at the expense of microwave technology with technology more in tune with nature.
Although only a small study, these results were enough to require further research. But as is often the way with these things, large commercial organization, the Swiss Association of Dealers electromechanical domestic and industrial use, known simply as FEA, forced a "gag order" by the court against Hertel and Blanc in 1993. This was then repealed in 1998the European Court of Human Rights, that a violation of Hertel was the 1993 decision.
"Effects of microwave radiation by anti-infective factors in human milk." Quan, Kerner, et al appeared in the journal Pediatrics (vol. 89, No. 4, April 1992). "Breast milk can be safely stored for several days in the refrigerator or frozen up to a month, but the studies that heating the milk well above body temperature, 37 ° ree; C can not break only demonstrated theirAntibodies to infectious agents, but also its lysozymes or bacteria-enzymes "
The November 2003 issue of the Journal of the Science of Food and microwave Agriculturereported that broccoli lost 97% of its antioxidants it contains, broccoli against a loss of 11% steam
Dr. Lita Lee of Hawaii reported in the December 9, 1989 Lancet: "Microwaving baby formula converted certain trans-amino acids into their synthetic cis-isomers. Synthetic isomers,whether cis-amino acids or trans fatty acids are not biologically active. Moreover, amino acids, L-proline was its d-isomer, which is known to be neurotoxic (poisonous to convert the nervous system) and nephrotoxic (poisonous to the kidneys). It 'bad enough that many breastfed babies, but now there are fake milk (baby formula) made even more toxic via microwave. "
Comparative study of food and baked in a conventional microwave published inthrough space and the tent in 1992 to 3 (2): 43, "A basic hypothesis of natural medicine is that the introduction into the human body of molecules and energies, it is not usual, is pretty bad than good. food from microwave contains both molecules and energies not cooked food in the way people have been cooking since the discovery of fire. microwave energy from the sun and other stars is currentbased.
Artificially produced microwaves, including those in ovens as electricity is generated by AC and power-molecule of a billion or more polarity changes for each food they take. Production of unnatural molecules is inevitable. Naturally occurring amino acids was observed through isomers (changes in shape morphing) as well as transformation into toxic forms, under the influence of microwaves produced in ovens.
If you have a microwave,Maybe it's time to rethink!
