The health hazards of microwave cooking and food from the microwave

Convenience drives a lot in those days. The value placed on good health is often sacrificed in the name of Getting Things Done quickly and easily.

Microwaves are able to find in most households. We say unfortunately, because not only food cooked in the microwave ever tastes quite right, you know, have a lower nutritional, and especially a risk for long-term health.

There are many causes for the increase in serious health conditions inWestern world, demineralized soil, environmental toxins, food, poor nutrition, medical malpractice, the list goes on. But standing in the vast majority of kitchens is proud of the microwave oven, which could play a role underestimated.

Raw food diet provides significantly more cooked, and you should consider at least some elements of raw foods in your diet, even if you do not follow a diet to a completely raw.

MicrowaveEating is a long way to become a source of nutrition.

How to cook a meal in the microwave?

The proof is on the risks to human health is increasingly emitting microwaves from mobile phones and cell towers. The reason is that the cells of the body are disturbed by frequency electromagnetic fields. The same happened with food in the microwave.

When food is cooked normally heat is obviously from the outside. The opposite is the case ofFood from the microwave. The food is prepared from the cells and a violent process is completely changed, that the chemical structure of a substance cooked. The microwaves bombard the molecules of food and cause millions of times a second turn.

The structure of the molecules are deformed and literally destroyed, and new connections are created unnatural, these compounds can not be reduced according to the human body. Vitamins, minerals and proteins are madeuseless, foods lose their bioavailability and their energy field has changed.

Of further interest is the food of chemicals leaching from plastic containers / wrappers are used for microwave.

Of course, many scientists and organizations like the FDA tell us this is nonsense, but far-sighted people in the scientific community is growing in number, and those interested in natural health and healing are to understand quickly that this process is not unnatural c ' is placedin 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 of this, but we also made the following very relevant to some research.

You may be surprised to discover that the microwave technology is over 70 years. The technology was originally developed by the Germans during World War II as a radar system. The soldiers who gathered around thisRadar systems designed to heat until the disease including cancer. E 'was that ability to heat led to the Humboldt University in Berlin, a scholarship in the early '40s is to develop microwave ovens hot meals for soldiers in the Soviet Union provided.

Just as the soldiers huddled around the radar, these soldiers also had big problems with their immune system. The use of microwaves was later banned. The research fell into the hands of the Russians andResearch on through the '50s and '60s. In 1976, the Soviet Union itself, a law that prohibits the use of microwave ovens, and published an international statement of warning. They are back in operation during the period of perestroika, but the Russians still more vigilant about the lawful use of microwaves.

Hans Hertel, a Swiss food scientist (licensed to supply the methods of interrogation) is good for a little 'known, 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 participants in the study were strict macrobiotic eating macrobiotic Kientel Institute, Switzerland. At intervals of two minutes five days ago, volunteers in the study received one of eight foods listed below. Fasting blood sample was taken before each meal and at 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 oven

raw vegetables from the farm

the same vegetables cooked conventionally

the same vegetables frozen and defrosted in the microwave

and the same vegetables cooked in a microwave oven

Blood tests after the consumption of foods with microwaves showed significant changesA follow-up;

Hemoglobin decreased

Lymphocytes (white blood cells) showed a decline in the short term

HDL (good cholesterol) to

The ratio of good cholesterol to bad (LDL) has been compromised

These results are worse in the second month of study

Last Hertel - "There is extensive scientific literature on the harmful effects of direct microwave radiation on living systems, it is surprising to see, then, is how little effortbeen made to replace the negative of microwave techniques with technology more in tune with nature.

Although only a small study, these results would have been enough to prompt further research. But as is often the way with these things, the force announced a large organization, trade surplus, the Swiss Association of Dealers of electrical appliances for household and industry, simply as FEA, a "muzzled" by the courts against Hertel and Blanc in 1993. This was finally abolished in 1998by the European Court of Human Rights that it is a violation of Hertel's decision in 1993.

"Effects of microwave radiation on anti-infective factors in human milk." Quan, Kerner, et al published in the journal Pediatrics (vol. 89, No. 4, April 1992). "Breast milk can be safely stored for several days in the refrigerator or frozen for up to one month, but studies have shown that heating the milk well above body temperature-37 ° C ree can break not only hisAntibodies against pathogens, 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 contained, compared to a loss of 11% of steamed broccoli

Dr. Lita Lee of Hawaii reported in the December 9, 1989 Lancet: "Microwaving baby formula converts certain trans-amino acids into their synthetic cis-isomers of synthetic isomers.whether cis-amino acids or trans fatty acids are not biologically active. In addition, an amino acid L-proline, its d-isomer, which is known to be neurotoxic is converted (toxic to the nervous system) and nephrotoxic (poisonous to the kidneys). It 'bad enough that many babies are not breastfed, but now are given fake milk (powder) is made even more toxic via microwave. "

A Comparative Study of Food is usually prepared in a microwave oven, publishednot used for much more harm than good. Microwaved space / tent in 1992 to 3 (2) 43 "A basic hypothesis of natural medicine is that the introduction of the molecules in the human body and energy food contains both molecules and energies not present in stars of the food cooked in the way other people are cooking food since the discovery of fire. microwave energy from the sun and DCbased.

Artificially produced microwaves, including those in ovens, are produced from alternating current and relevant force a billion or more polarity reversals per second in every food molecule. Production of unnatural molecules is inevitable. Naturally occurring amino acids were observed isomeric changes (changes in shape morphing) as well as undergo the transformation into toxic forms, under the influence of microwaves produced in ovens.

If you have a microwave,maybe it's time to rethink!