Over 95% of all American homes use a microwave to heat food, as confirmed by the Southwest Museum of Engineering, Communication, and Computation (SMECC).
Also known as the “Radaranges” in the past, microwaves used a principle in which electromagnetic waves pass through food, and the molecules jump up and around, and heat up, of course. These waves are faster than the speed of light.
Microwave ovens contain a magnetron that releases the energy needed for this process. This energy alters the polarity of molecules, switching them to the negative side.
The polarity chances over millions of times within a second. Can you believe that?
The electromagnetic waves force polarized molecules to radiate about millions of times in every second. In other words, your food is heated up, but you get it served with “structural isomerism,” a type of structural damage of the molecules.
According to Dr. Joseph M. Mercola, a famous alternative medicine proponent, osteopathic physician, and web entrepreneur, “they bounce around the inside of your [microwave] oven and are absorbed by the food you put in it.”
The rapid rotation of water molecules and high frequencies heat up food, and change its molecular structure, meaning you get less nutrients.
Dr. Hans Hertel, a Swiss biologist, and food scientist did a study to determine the damage caused by microwaving. Participants lived in controlled conditions and ate raw food, conventionally prepped meals, and microwaved food. The monitoring lasted for 8 weeks.
Blood tests showed that microwaved foods actually changed blood counts in participants.
According to Hans Hertel:
“There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of milliwatts…
This is how microwave cooking heat is generated – friction from this violence in water molecules. Structures of molecules are torn apart, molecules are forcefully deformed (called structural isomerism) and thus become impaired in quality.”
The food is unevenly heated, because microwaves work using every water molecule they came across, and not every part of the food has the same moisture.
Researchers at the Stanford University did a research based on the effect of microwaves on breast milk.
One of the scientists said that, “microwaving human milk, even at a low setting, can destroy some of its important disease-fighting capabilities.”
Microwaving destroys nutrients, and changes the milk.
Back in 1991, an Oklahoma hospital faced a lawsuit after their patient died due to receiving blood heated in a microwave.
Russians banned microwaves after it was confirmed that they harm health.
- Microwaves destroy minerals, vitamins and other essential nutrients in food
- Microwaved food causes brain damages as it “shortens out” the electric impulses in the brain
- Amino acids in milk and cereal grains are converted into carcinogens
- The same applies to frozen fruits
- Microwaved food affects lymph system and serum, and thus cause immune deficiencies
- Microwaving increases the number of free radicals in your blood
- The excessive use of these ovens increase the risk of colon cancer, as they trigger the development of stomach and intestinal cancer growths
- Even the slightest exposure of raw, cooked, and frozen veggies turns plant alkaloids into “deadly substances”
- Microwaved food affects intelligence, concentration, memory, and emotional instability
Here’s what the Comparative study of Food Prepared Conventionally and in the Microwave Oven found:
“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.
One short-term study found significant and disturbing changes in the blood of individuals consuming microwaved milk and vegetables. Eight volunteers ate various combinations of the same foods cooked different ways.
All foods that were processed through the microwave ovens caused changes in the blood of the volunteers. Hemoglobin levels decreased and overall white cell levels and cholesterol levels increased.
Lymphocytes decreased. Luminescent (light-emitting) bacteria were employed to detect energetic changes in the blood. Significant increases were found in the luminescence of these bacteria when exposed to blood serum obtained after the consumption of microwaved food.”
Microwaves are dangerous, and may cause cancer, so try to stay away from them.