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Title : 12 Facts About Microwaves That Should Forever Terminate Their Use
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12 Facts About Microwaves That Should Forever Terminate Their Use

by Marco Torres
preventing disease

Microwaves are a benign bastion of convenience or a taxpayer loss to biological and nutritional damage? A growing percentage of people now take into account the advice of health experts and comprehensive elimination of their microwaves because of the dangers of microwaved food. No matter what your situation, humans are the only animals on the planet that destroy the nutritional value of their food before eating, and using microwave is no exception.

Microwaves are a source of electromagnetic energy (a form of nonionizing radiation form ) generated electronically. By penetrating the aliments, trigger an internal rotation of the water molecules within the food. This rotation causes a friction between the molecules and the result is a rapid increase in temperature.

Microwaves use super-fast particles to literally irradiating the water content within food and bring it to boil. Not only has the use of microwaves has been linked to causing infertility in men, but also denatures many essential proteins in food making them virtually indigestible.


most animals will only eat food in its natural state, unprocessed, but humans actually go out of their way to make nutritionally worthless foods before eating. Think of all packaged and processed foods they buy and consume annually. It's no wonder the state of our health is in dire straits.

Microwave ovens work physics, biochemistry and physiologically, producing ions and various free radicals, which destroy viruses and bacteria, but toxins and mycotoxins. Experts have concluded that food cooked in a microwave loses between 60% and 90% of its vital energy and at the same time, accelerate structural disintegration processes. Furthermore, nutrient substances are altered, leading to digestive diseases. These microwaves can increase both the number of cancer cells in the blood and the number of stomach and intestinal cancer cells.

The microwave radiation leakage is a serious problem. serious enough for the FDA to establish legal leakage allowed by all manufacturers of microwave range. However, the only way to completely eliminate the hazards associated with the microwave radiation is not use one. Microwave radiation has been known to cause cataracts, birth defects, cancer and other serious diseases.

Due to these causes microwave ovens were banned in the Soviet Union in 1976. Soviet scientists found that the microwave exposure reduces the ability of some vitamins that absorbed by the human body, dramatically accelerates the structural disintegration of all foods and reduces the metabolic stress of alkaloids, glycosides and galactose.
in 1991, the Swiss Hans Ulrich Hertel doctor did a study that showed that cooking or heating food has much greater health risks than traditionally cooked food. It was found that people who ate food prepared in microwave recorded losses hemoglobines and lymphoites.

In 2003, a study by the Spanish government developed in Murcia showed that vegetables and fruit cooked in a microwave oven lost a percentage of 97% of the substances that contribute to reducing the incidence of coronary heart disease

in the book of Dr. Makoto Lee, health Effects of microwave radiation -. microwaves and in March and September 1991 issues Earthletter, he said that all leaks of microwave electromagnetic radiation, harms food, and converts substances cooked in it for organ-toxic hazardous and carcinogenic products.

in comparative study of food prepared conventionally and microwave, published by Raum & Zelt in 1992, at 3 (2): 43, follows:

"artificially Produced microwave, including furnaces, they are produced from alternating current and force a billion or more polarity reversal per second in each molecule of food arriving. 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. "

There are no atoms, molecules or cells from any organ system capable of supporting such a violent, destructive power for any extended even in the range of low energy milliwatts period. microwaves rapidly destroy the delicate molecules vitamins and phytonutrients (herbs) which found naturally in food. One study showed that microwaving destroys vehicles up to 97% of the nutrient content (vitamins and other plant nutrients that prevent disease, improve immune function and improve health).

Dr. Hertel was the first scientist to conceive and carry out a quality clinical study on the effects of nutrients in the microwaves have on the blood and physiology of the human body. His small but well controlled study showed the degenerative force produced in microwave ovens and the food processed in them. The scientific conclusion showed that microwave cooking changed the nutrients from food; and, changes took place in the participants' blood that could cause deterioration in the human system. Hertel scientific study was conducted with Dr. Bernard H. Blanc of the Swiss Federal Institute of Technology and the Institute of Biochemistry at the University.

12 Enumerated effects of microwaves

1. A breakdown of the "field of life energy" human in those who were exposed to microwave ovens while in operation, with side effects in the field of human energy of increasingly longer duration;

2. A degeneration of the cellular voltage parallels during the process of using the apparatus, especially in the blood and lymphatic areas;

3. A degeneration and destabilization of external potentials activated food utilization within the processes of human metabolism energy

4. Degeneration and destabilization of cell membrane potential internal transfer during catabolic [metabolic breakdown] processed in the blood serum of the digestive processes;

5. degeneration and breakdown circuit electrical nerve impulses within the junction potentials brain [the front portion of the brain where thought and higher functions reside],

6. A degeneration and breakdown of nerve electrical circuits and loss of energy field symmetry in the plexus [nerve centers] both in the front and the rear of the central and autonomic nervous systems;

7. Loss of balance and circuit bioelectric strengths within the ascending reticular activating system [the system which controls the function of consciousness];

8. In the long term, the cumulative loss of vital energies within humans, animals and plants found within 500 meters of operational equipment;

9. long lasting residual effects of magnetic "deposits" were located throughout the nervous system and lymphatic system;

10. A destabilization and interruption in the production of hormones and maintenance of hormonal balance in men and women

11. markedly higher brainwave disturbance in the alpha, theta and delta wave signal patterns of persons exposed to microwave emission fields levels, and;

12. Due to this alteration of brain waves, no negative psychological effects were observed, including loss of memory, loss of ability to concentrate, suppressed emotional threshold, deceleration of intellective processes, and sleep episodes in a interruptive statistically higher percentage of individuals undergoing continuous range of emission field effects of microwave apparatus, either in cooking apparatus or in transmission stations.

Take a look around you in every person who still uses a furnace microwave. The largest majority are unhealthy and overweight. The more you use the microwave, the worst nutritional status gets, and the more likely to be diagnosed with various diseases and put in pharmaceuticals, of course, will create other health problems that lead to a drop in chopped in magnificent health spiral

of all the natural substances that are -. polar - the oxygen of water molecules reacts more sensitive. This is how heat is generated microwaving - friction of this violence in water molecules. Structures of molecules are broken, the molecules are strongly deformed, called structural isomerism, and thus deteriorate in quality. This is contrary to conventional heating of food where heat transfers convectionally from the outside in. Cooking with microwaves begins within the cells and molecules where water is present and where the energy is transformed into heat by friction.

The following is a summary of the Russian investigations published by the Center for Atlantis Education breeding in Portland, Oregon:

- Microwaving prepared meats sufficiently to insure caused healthcare ingestion formation of d-Nitrosodienthanolamines, a known carcinogen

- Microwaving milk and grains. cereal converted some of their amino acids into carcinogens

-. the fruits thaw turned their fractions glucosides and galactosides that contains carcinogens

-. the extremely short exposure of raw vegetables, cooked or frozen converted its plant alkaloids into carcinogens

-.. the cancerous free radicals are formed in plants in the microwave, especially root vegetables

Russian researchers also reported a marked acceleration structural degradation leading to a decreased food value of 60 to 90% in all foods tested. Among the changes observed they were:

- Deceased bioavailability of vitamin B complex, vitamin C, vitamin E, essential minerals and lipotropic factors in all foods tested

- There are several types of damage. many vegetables, such as alkaloids, glucosides, galactosides and nitrilosides. substances

According to Dr. Lee, changes are observed in the blood chemistry and rates of certain diseases among consumers of food cooked in the microwave. The symptoms above can easily be caused by the observations shown below. The following is an example of these changes:

A .. No lymphatic system disorders were observed, leading to decreased ability to prevent certain types of cancer.
b .. an increase in the rate of formation of cancer cells in the blood was observed.
c .. higher rates of stomach and intestinal cancers were observed.
were observed D .. The highest rates of digestive disorders and a progressive loss of disposal systems.

decrease in the value of Food

microwave exposure caused a significant decrease in the nutritional value of all foods researched. The following are the most important findings:

1. A decrease in the bioavailability [capability of the body to utilize the nutriment] vitamin B complex, vitamin C, vitamin E, essential minerals and lipotropic in all foods

2. A loss of 60-90% of the field contents of the vital energy of all tested foods;

3. A reduction in the integration process behavior and metabolic capacity of alkaloids [organic nitrogen based elements], glucosides and galactosides, and nitrilosides;

4. A destruction of the nutritive value of nucleoproteins in meats;

5. An acceleration of structural disintegration in all foods labeled.

How to heat your food as healthy

This is a bit of a misnomer, because it's not true perhaps with the exception of dehydration , there is no way to heat food and maintain its structural and nutritional value. However, careful heating of food in a cast iron skillet on the stove may be the healthier alternative to bombard him. This is the old-fashioned way and never failed our ancestors.

Shake that microwave and try to consume at least half of their raw food diet is a big step in the right direction to maintain its value nutritional. My mother always told me that if the food comes from a package, or has to be heated to be eaten, there is a good chance that is low in nutrition. She was right for the most part, so keep that in mind when venturing into the aisles of the grocery store

sources article.
eutimes .net
hungerforhealth.com

"12 Facts About Microwaves That Should Forever Terminate Their Use", article source: riseearth.com

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