Microwave Oven Cooking

Extracted from NEXUS Magazine, Vol. 2 #25 (April-May 95'). PO Box 30, Mapleton Qld 4560 Australia; editor@nexusmagazine.com

Research shows microwave oven-cooked food suffers severe molecular damage, that when eaten, causes abnormal changes in human blood and immune systems. The blood of the volunteers who consumed foods cooked in the microwave oven showed a decrease in haemoglobin and cholesterol values, especially the HDL (good cholesterol) and LDL (bad cholesterol) values and ration.  White blood cells (Lymphocytes) showed a more distinct short-term decrease following the intake of microwaved food than after the intake of other variants.

"Technically produced microwaves are based on the principle of alternating current. Atom, molecules and cells hit by this hard electromagnetic radiation are forced to reverse polarity one to 100 billion times a second.  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.

Of all the natural substances which are polar the oxygen of water molecules reacts most sensitively. 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 impaired in quality.  Impaired cells become easy prey for viruses, fungi and other micro-organisms.  The natural repair mechanisms are suppressed, and cells are forced to adapt to a state of energy emergency; they switch from aerobic and anaerobic respiration. Instead of water and carbon dioxide, hydrogen peroxide and carbon monoxide are produced.

It has long been pointed out in the literature that any reversal of healthy cell processes may occur because of a number of reasons, and our cells then revert from a "robust oxidation" to an unhealthy "fermentation."

The same violent friction and athermic deformations that can occur in our bodies when we are subjected to radar or microwaves, happens to the molecules in the food cooked in a microwave oven.  In fact, when anyone microwaves food, the oven exerts a power input of about 1,000 watts or more.  This radiation results in destruction and deformation of molecules of food, and in the formation of new compounds (called radiolytic compounds) unknown to man and nature.

The Hertel study showed that there was an increase of leukocytes with the microwaved foods that was more pronounced than with the other variants.  It appears that these marked increases were caused entirely by ingesting microwaved substances.  Leukocyte response is especially sensitive to stress.

Cholesterol markers increased rapidly after the consumption of microwaved vegetables.  Milk, however, showed cholesterol values that remained stable or even decreased.

Food from the microwave oven caused abnormal changes, representing stress, to occur in the blood of all the test individuals.

The journal Pediatrics (vol. 89, no. 4, April 1992), there appeared an article titled, "Effects of Microwave Radiation on Anti-infective Factors in Human Milk." One study in the April 25, 1992, issue shows that microwaving human milk, even at a low setting, can destroy some of its important disease fighting capabilities. Surprisingly, milk microwaved at a low setting and to a mean of just 33.5 degrees C experienced some loss of anti-infective properties. Heating milk well above body temperature (37° C) can break down its antibodies to infectious agents and lysozymes or bacteria digesting enzymes.Milk heated at a high setting (72° to 98° C) lost 96% of its immunoglobulin-A antibodies, agents that fend off invading microbes.

If you insist on microwaving, using Saran Wrap over foods you're microwaving on High can drop poisonous toxins into the food; use paper towels instead. Also, keep your distance while it is in operation and try to operate and maintain the microwave to minimize leakage.

Workers  who are subjected to exposures of microwaves on the job complain of headaches, fatigue, irritability, sleep disturbances, weakness, increased incidence of viral infections, low heart rates, changed EEGs, and increased thyroid functions.  Possible birth defects and cancer (Dadd, Debra, The NonToxic Home, 1986, P 141).