The microwave has become one of our modern societies most prevalent appliances. Nowadays, it is rare to even find a home without a microwave. For years we have enjoyed the convenience and efficiency of ‘lightly irradiating’ or ‘microwaving’ our foods, literally speeding up the molecules of our dinner and causing causing them to heat up as a byproduct.
But are there enormous consequences to our health caused from using this modern world convenience?
In Russia, microwave ovens were banned in 1976 because of their negative health consequences as many studies were conducted on their use. The ban was lifted in the early 90’s.
Here are some of their findings on microwaving food:
Microwaved foods lose 60 ~ 90% of their nutritional value and it also accelerates the structural disintegration of food.
Microwaving creates cancer-causing agents within milk and cereals.
Microwaving alters elemental food-substances, causing digestive disorders.
Microwaving alters food chemistry which can lead to malfunctions in the lymphatic system and degeneration of the body’s ability to protect itself against cancerous growths.
Microwaved foods lead to a higher percentage of cancerous cells in the bloodstream.
Microwaving altered the breakdown of elemental substances when raw, cooked, or frozen vegetables were exposed for even a very short time and free radicals were formed.
Microwaved foods caused stomach and intestinal cancerous growths, a general degeneration of peripheral cellular tissues, and a gradual breakdown of the digestive and excretive systems in a statistically high percentage of people.
Microwaved foods lowered the body’s ability of the body to utilize B-complex vitamins, Vitamin C, Vitamin E, essential minerals and lipotropics.
Those ingesting micro-waved foods showed a statistically higher incidence of stomach and intestinal cancers, plus a general degeneration of peripheral cellular tissues with a gradual breakdown of digestive and excretory system function.
Microwave exposure caused significant decreases in the nutritional value of all foods studied, particularly:
* A decrease in the bioavailability of B-complex vitamins, vitamin C, vitamin E, essential minerals and lipotrophics
* Destruction of the nutritional value of nucleoproteins in meats
* Lowering of the metabolic activity of alkaloids, glucosides, galactosides and nitrilosides (all basic plant substances in fruits and vegetables)
* Marked acceleration of structural disintegration in all foods.
Eliminating Toxins from Microwaved Food and Drinks
•Replace your microwave with an air-convection oven
•Cook the old-fashion way. Use non-toxic cookware. I recommend glass, terracotta (without lead glaze), titanium, silicone, or cast iron cookware. Avoid aluminum, Teflon® coated, copper and stainless steel.
Cooking,”http://www.nexusmagazine.com/microwave.html, from Nexus Magazine
Health, Wealth & Happiness, “MICROWAVED FOOD: It’s Like Eating Nuclear Waste!” – http://www.relfe.com/microwave.html
Institute of Science in Society – http://www.i-sis.org.uk/CRFMC.php