Saturday, April 3, 2010

Eating from Microwaves

One of my clients said to me the other day
"My microwave is broken!"
"I cant live like this, it is so frustrating."
"do you know anyone that doesnt use there microwave?"
I have not had a microwave in almost 7 years.......

What does the average person use a microwave for?
Reheating coffee, warming left overs, softening butter, cooking meals? What else?
I do all of those things without one.....i drink less coffee, but that is a positive thing

I believe microwave use is a convenience thing.....but cooking beaten eggs in a microwave YUCKY
Not only does it sound gross, what does it do to the actual egg in order to cook it?
Do we really know how these household appliances work?

Microwave cooking is not natural, nor healthy,
and is far more dangerous to the human body than anyone could imagine.

Microwaves are a form of electromagnetic energy, like light waves or radio waves, and occupy a part of the electromagnetic spectrum of power, or energy.

Every microwave oven contains a magnetron, a tube in which electrons are affected by magnetic and electric fields in such a way as to 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.

All wave energy changes polarity from positive to negative with each cycle of the wave. In microwaves, these polarity changes happen millions of times every second. Food molecules - especially the molecules of water - have a positive and negative end in the same way a magnet has a north and a south polarity. Microwaves generated from the magnetron bombard to the food, cause the polar molecules to rotate at the same frequency millions of times a second. All this agitation creates molecular "friction", which heats up the food. This unusual type of heating also causes substantial damage to the surrounding molecules, often tearing them apart or forcefully deforming them.

Radiation = spreading energy with electromagnetic waves

Microwaved blood kills patient

In 1991, there was a lawsuit in Oklahoma concerning the hospital use of a microwave oven to warm blood needed in a transfusion. The case involved a hip surgery patient, Norma Levitt, who died from a simple blood transfusion.

Scientific evidence and facts

Microwaved food contains both molecules and energies not present in food cooked in the way humans have been cooking food since the discovery of fire.

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 over all white cell levels and cholesterol levels increased. Lymphocytes decreased.

According to Dr. Hertel,

"Leukocytosis, which cannot be accounted for by normal daily deviations, is taken very seriously by hemotologists. Leukocytes are often signs of pathogenic effects on the living system, such as poisoning and cell damage.

The increase of leukocytes with the microwaved foods were more pronounced than with all the other variants. It appears that these marked increases were caused entirely by ingesting the microwaved substances.

Carcinogens in microwaved food

In Dr. Lita Lee's book, Health Effects of Microwave Radiation - Microwave Ovens, and in the March and September 1991 issues of Earthletter, she stated that every microwave oven leaks electro-magnetic radiation, harms food, and converts substances cooked in it to dangerous organ-toxic and carcinogenic products.

a russian study is 1991 showed:

Microwaving prepared meats sufficiently to insure sanitary ingestion caused formation of d-Nitrosodienthanolamines, 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.
Decrease in nutritional value
Russian researchers also reported a marked acceleration of structural degradation leading to a decreased food value of 60 to 90% in all foods tested. Among the changes observed were:
Deceased bio-availability of vitamin B complex, vitamin C, vitamin E, essential minerals and lipotropics factors in all food tested.
Various kinds of damaged to many plant substances, such as alkaloids, glucosides, galactosides and nitrilosides.
The degradation of nucleo-proteins in meats.

i am sure everyone will keep using there microwaves BUT please try to limit what you use it for
if you were to start with changing the preparation of the foods you eat
it might lead to healthier food choices
which might lead to ENDLESS POSSIBILITIES

sleep on it
KISSES xoxox

1 comment:

  1. Good one Jos. I have been 4 years free of a microwave and I do not miss it for a minute. It's only when I have guests in town who want to heat up leftovers that they notice it. I try to explain why I don't believe in the microwave purely on the basis that it does not make sense. As always, people will believe what they want to. This blog will help give me some facts to throw out there.