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Microwave Ovens
Do you use a microwave? In asking people about if they do or do not use the microwave, I have received answers both yes, or no way. Once such neighbour said “no way” as her father was diagnosed with cancer and the hospital said “no using microwaves.” When she did her research, she immediately removed the microwave from her home and from using it with her family.
The information below is for education purposes only. If you are perfectly fine using your microwave, you may want to read page 1 and page 5, Ten Reasons to Throw out your Microwave Oven. The invention of microwaves is informative.
Avoiding the use of plastics in microwaves is certainly vital but your food is still not safe. Think about this, microwaves have only been with us for a few decades and interestingly the incidence of many diseases during this time has continued to increase. Microwave food changes food nutrients. Some other interesting finds by researchers:
- After eating microwave foods hemoglobin levels decrease. These results show anaemic tendencies which when further studied became more pronounced.
- When we violently change food molecules which are done when microwaving, we create radiolytic compounds. Ordinary cooking causes some but microwaved food causes a much greater number. This compounds cause deterioration in your blood and immune system.
- It has been found that leucocytes increase in our bodies after eating microwaved food. This is taken very seriously because that is typically considered a sign that something highly harmful has entered the body, such as a poison.
- After eating microwaved food cholesterol levels increase. Catch this, the study they did used vegetables! Not too much cholesterol in vegetables. Blood cholesterol is more affected by stress that by the content of cholesterol in foods. How many people to do you know with high cholesterol?
- Standing in front of a microwave is highly damaging to your health. How many children like to watch what's going on in the microwave? Cells explode in the microwave. Do we really want to stand in front of it when we are made of trillions of cells?
There are more findings but I think you get the idea that microwaves have no place in a healthy lifestyle. We all do so much to keep healthy. Here is something that we can eliminate and in time probably not even miss its "convenience." Toaster ovens heat food quickly and the result is often a better textured food anyway. At a time when allergies have reached all time highs, cholesterol levels are soaring and cancer is rampant does it not raise a flag that something we are doing or added into our lifestyles has a contributing factor?
Much of the information above is from an article titled "The Hidden Hazards of Microwave Cooking," Nexus Magazine, April-May 1995, by Tome Valentine; it was reprinted by the April 1994 edition of Acres, USA, PO Box 8800, Metairie, Louisiana 70011.
Microwave Ovens: The Curse of Convenience
By Christopher Gussa
Throughout the ages there has always been a natural need to make things a little easier. From as far back as first having a fire to warm us, we learned to contain it in stones that radiated the heat leading to what most of us love and still call "The Fire Place."
Then, when workable metal came into existence (a very convenient invention in itself) we learned to fashion wood burning stoves. Heating with metal stoves was becoming a modern convenience and soon it was in almost all homes. The old saying always held true, "Necessity is the mother of invention." This concept was healthy, inspiring, good for the economy and led to so many great things. (The industrial age of the 1890s to around 1950 was absolutely amazing!)
The basic necessities of life were always transportation, heating and cooling, storing food and water, and shelter from the weather. When we see such fine examples as automobiles, central heating and cooling, modern refrigerators, modern plumbing, and the beautiful and comfortable homes of today, it’s easy to say, "Convenience is not a curse at all but a blessing"—and we would be right.
It is fairly safe to say that today the necessities of life are well covered to where we can grasp any of them with ease. However, there is quite a difference between something that makes a necessity more convenient and something that makes the convenience itself, such as the ease of preparing a meal on a nice modern stove, become unnecessary.
How lazy are we going to allow ourselves to get? Or even worse, how much of this wonderful life that we were created to enjoy (which includes using our brain and muscles once in a while) are we willing and wanting to give up?
Here’s a summary of some of the results:
- Microwaving prepared meats sufficiently to ensure sanitary ingestion caused formation of d- Nitrosodiethanolamines, a well-known carcinogen.
- Microwaving milk and cereal grains converted some of their amino acids into carcinogens.
- Thawing frozen fruits converted their glucoside and galactoside containing fractions into carcinogenic substances.
- Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids into carcinogens.
- Carcinogenic free radicals were formed in microwaved plants, especially root vegetables.
How Microwave Ovens Work:
All microwave ovens contain a magnetron which is a tube in which electrons are affected by magnetic and electric fields. They produce micro wavelength radiation at about 2450 Mega Hertz (MHz) or 2.45 Giga Hertz (GHz). This microwave radiation interacts with the molecules in food. The wave energy inside the oven changes polarity from positive to negative with each cycle of the wave. These changes of polarity happen millions of times every second. Food molecules (especially the molecules of water) have a positive and negative end just like a magnet has a north and a south polarity.
As these microwaves generated from the magnetron bombard the food, they cause the polar molecules to rotate at the same frequency millions of times a second. This is major agitation (much less agitation is used in pharmaceutical drug labs to separate or isolate molecules in the making of just about anything they want). This agitation creates the molecular friction, which heats up the food.
The friction also causes substantial damage to the surrounding molecules, often tearing them apart or forcefully deforming them. The scientific name for this deformation is "structural isomerism."
In Comparative Study of Food Prepared Conventionally and in the Microwave Oven (Raum & Zelt, 1992), it states: " 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 ."
In Dr. Lita Lee’s book, Health Effects of Microwave Radiation - Microwave Ovens , and in the March and September, 1991 editions of Earthletter , she stated that every microwave oven leaks electromagnetic radiation, harms food and converts substances cooked in it to dangerous organ- toxic and carcinogenic products. Further research summarized in this article reveals that microwave ovens are far more harmful than previously imagined.
It makes absolutely no sense to me that our FDA is "looking out for us" and yet has not banned perhaps the worst cancer producing machines in history.
Source: www.naturalnews.com/023011.html
Note: For a longer, more detailed article, The Hidden Hazards of Microwave
Cooking, go to http://plantcures.com/microwave.html
About the author: Christopher Gussa is a certified Traditional Chinese Medicine practitioner and a certified Clinical Herbalist. Chris founded Plant Cures, Inc. where they handcraft over 150 "Serious Herbal Medicine Products" for specific disorders all created as a result of successful clinical application. Their products are for both serious dis-eases and achieving powerful tonic health. Please visit Plant Cures at www.plantcures.com or call (800) 979-
Ten Reasons to Throw out your Microwave Oven
From the conclusions of the Swiss, Russian and German scientific clinical studies, we can no longer ignore the microwave oven sitting in our kitchens!
1) Continually eating food processed from a microwave oven causes long term— permanent—brain damage by "shorting out" electrical impulses in the brain [de-polarizing or de-magnetizing the brain tissue].
2) The human body cannot metabolize [break down] the unknown by-products created in microwaved food.
3) Male and female hormone production is shut down and/or altered by continually eating microwaved foods.
4) The effects of microwaved food by-products are residual [long term, permanent] within the human body.
Microwave Mutations By William Hardman, D.TCM, R. Ac. Reprinted by permission from author, from Common Ground Magazine August 2002
A friend once quipped that risk is the price we pay for getting the most out of life. Life is a series of choices and risks, and as our lifestyle progressively becomes denatured, it is ever more important that we do our best to make informed choices. An excellent question to ask is: "What are some of the risks that would make a person even consider giving up the convenience of a microwave oven?" Anyone who has ever had the experience of cleaning off an "easy-wipe‘" microwave oven interior can relate to the fact that microwaving is an act of violent, destructive power. My inquisitive mind, combined with a very basic knowledge of electronics, made me feel that anything that could explode an egg - one of the basic sources of life - was worthy of caution. My suspicions were further aroused with the warning that they could be harmful to pacemakers. There had to be more to these ovens of convenience, commonly known as "nukers," than the information listed in the Owner's Manual. One day in the last century I was in a small coffee bar. The cashier was entering my purchase into the electronic cash register when another waitress popped a muffin into the nuker and hit "Start." The cash register immediately lost its program as a result of the Electro-Magnetic interference. (Excuse me; I'm out of here!) All microwave ovens contain a magnetron, which combines magnetic and electric fields to produce micro wavelength radiation at about 2,450 Megahertz (MHz) or 2.45 Gigahertz (GHz). This wave energy action is based on the principles of alternating current, and it forces atoms and molecules to reverse polarity 1- 100 billion times a second. The oxygen of water molecules reacts most sensitively, and it is the friction from this violence in water molecules that generates cooking heat. This action heats from the center of the cell outward, the opposite of conventional cooking. The structures of molecules are torn apart and deformed, which results in impaired quality and structure of the food, creating new substances called radiolytic compounds that are both foreign and hazardous to our metabolism. They are similar to the free radicals that we know are carcinogens. An article on the connection between microwave cooking and cholesterol caught my eye. As a dedicated health professional, I am continually on the lookout for valid information to provide to my patients and the former brief reference led me to a Swiss study on the subject. (1) The renowned Swiss scientist, Dr. Hans Hertel, was the first person to carry out a quality study on the effects of microwaved nutrients on the blood and physiology of humans. He noted that eating microwaved nutrients caused changes in the blood of his study participants. He found that this deformation of food molecules also results in the formation of new compounds (radiolytic compounds), of which we know nothing about, nor their long-term effects on human physiology. Some of his findings, determined by comparative, defined interval blood samples taken prior to and following the intake of microwaved food, demonstrated a decrease in hemoglobin (anemic tendencies); significant adverse changes in the ratio of HDL (good cholesterol) and LDL (bad cholesterol) values; lymphocytes (white blood cells) showed a distinct short term decrease in a manner that suggested degeneration; and signs of stress on the body indicated by the increase of leukocytes, which can lead to pathogenic effects such as poisoning and cell damage. In 1993 a powerful Swiss Association known as FEA had Dr. Hertel convicted by a Swiss court of “interfering with commerce" and had the court issue "a gag order" to prohibit further publication of his results. Unlike his research associate Dr. Bemard Blanc, Dr. Hertel had the courage to stand behind his convictions of helping humanity, and risked jail by ignoring the gag order of the Swiss court. The European Court of Human Rights overturned the decision in 1998. Other independent studies have tracked an increase in symptoms associated with "microwave sickness" such as headaches, eye strain, fatigue, dizziness, moodiness, irritability, hair loss, and muscle and heart pain. Consumption of microwaved food has been linked to cancerous effects on the blood. (2) Other symptoms include breathing difficulties, a pulling sensation in the scalp and brain tumors coincidental with increased microwave use, a 1,000% higher incidence of Down's syndrome in a town with a high concentration of microwave towers, and rats exposed to as little as 60 Hz of non- ionizing energy had a decreased immune response. In addition to the obvious destruction and restructuring of foods subjected to microwave ovens, there are other dangers associated. Ms. Claire Nelson, a high school science student, demonstrated that subjecting common plastic wrap to microwave cooking would produce DEHA (diethylhexyl), an identified carcinogen, and transfer it into the food. She received a top science prize from the American Chemical Society for her research. Also, Dr. Edward Fujimoto of Castle
Hospital demonstrated that the combination of fat, high heat and plastic could produce dioxins, very potent carcinogens. In 1991 a hip surgery patient, Mrs. Norma Levitt died when she was administered a blood transfusion warmed in a microwave. (3)
Working mothers who want the best for their babies will often have their breast milk pumped and refrigerated for use when they are not available. There is scientific evidence that heating breast milk in a microwave will destroy many of the nutrients that make mother's milk so important to the health of infants. (4) Dr. Lita Lee of Hawaii has written a book on the health effects of microwave ovens, and she reported in the December 9, 1989 Lancet that microwaving baby formulas converted certain amino acids into toxins. (5)
A safer way to heat a baby bottle, albeit more time consuming, is the old method of standing it in hot water and then testing the temperature before giving it to the infant.
If you have decided that you want another way of cooking instead of the handy nuker, one alternative is a good steamer. It will preserve nutrients and, with a little practice, can also be used to quickly reheat foods. Good nutrition and a good supplement program can offset some of the damage created by exposure to radiation. (6)
Is there a safe threshold in microwave cooking? The scientific evidence suggests there is not. The manufacturers, who enjoy multi-million dollar sales profits, deny there is any risk to consumers. Time will tell. In the interim, I prefer not to be part of the social experiment. I suggest that you educate yourself and make an informed choice. As Dr. Marshall Stamper quipped, "If you don't take care of your body, where are you going to live?”
William Hardman, D. TCM, is a registered acupuncturist with practices in downtown Vancouver, Burnaby and Langley. He has written over fifty published articles on health concerns and Traditional Chinese Medicine. (604) 524- 6855 or e-mail: [email protected]
- Hertel, Hans & Blanc, Bernard; Swiss Federal Institute of Technology, University Institute for Biochemistry 1991.
- Journal Franz Weber, issue 19.
- The Townsend Letter, June 2002, pg 2.
- Young Families, the Minnesota Extension Service of the University of Minnesota circa 1989.
- Health Effects of Microwave Radiation - Microwave Ovens by Dr. Lita Lee.
- James E Balch, MD Prescription for Nutritional Healing pg 601-
Microwave Mutations – You asked why I don’t use them – this is why. By William Hardman, D.TCM, R. Ac. - Reprinted by permission from author, from Common Ground Magazine August 2002 Anyone who has ever had the experience of cleaning off an "easy-wipe‘" microwave oven interior can relate to the fact that microwaving is an act of violent, destructive power. My inquisitive mind, combined with a very basic knowledge of electronics, made me feel that anything that could explode an egg - one of the basic sources of life - was worthy of caution. My suspicions were further aroused with the warning that they could be harmful to pacemakers.
All microwave ovens contain a magnetron, which combines magnetic and electric fields to produce micro wavelength radiation at about 2,450 Megahertz (MHz) or 2.45 Gigahertz (GHz). This wave energy action is based on the principles of alternating current, and it forces atoms and molecules to reverse polarity 1- 100 billion times a second. The oxygen of water molecules reacts most sensitively, and it is the friction from this violence in water molecules that generates cooking heat. This action heats from the center of the cell outward, the opposite of conventional cooking. The structures of molecules are torn apart and deformed, which results in impaired quality and structure of the food, creating new substances called radiolytic compounds that are both foreign and hazardous to our metabolism. They are similar to the free radicals that we know are carcinogens.
The renowned Swiss scientist, Dr. Hans Hertel, was the first person to carry out a quality study on the effects of microwaved nutrients on the blood and physiology of humans. He found eating microwaved nutrients caused changes in human blood and that the deformation of food molecules also results in the formation of new compounds (radiolytic), of which we know nothing about, nor their long-term effects on human physiology.
an instrument of inspiration; I can humiliate or humor, hurt or heal. In all situations, it is my response that decides whether a crisis is escalated or de-escalated, and a person is humanized or de-humanized. If we treat people as they are, we make them worse. If we treat people as they ought to be, we help them become what they are capable of becoming."
- Johann Wolfgang von Goethe - 1749-1832, German poet, dramatist, novelist, and scientist, b. Frankfurt.
THE END…perhaps the beginning of properly heated foods for your better health.
Warmly, Cheryl Millett
Reminder: The above information is for education purposes only.
