Throw Away That Microwave

“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. Micro ovens are far more harmful than previously imagined. Listed are the many findings of the German and Russian investigators. Here are just a few:

Cancer Causing Effects — Creation of a ‘binding effect’ to radioactivity in the atmosphere, creation of cancer-causing agents within protein hydrolysate compounds, malfunctions within the lymphatic systems, higher percentage of cancerous cells within the blood serum, cancer-causing free radicals, stomach and intestinal cancerous growths, with a gradual breakdown of the function of the digestive and excretive systems.

Decrease In Food Value — Microwave exposure caused significant decreases in the nutritive value of all foods researched. There was a decrease in bioavailability of B-complex vitamins, vitamin C, vitamin E, essential minerals and lipotropics in all foods, a loss of 60 to 90% of the vital energy field of all tested foods, and a marked acceleration of structural disintegration in all foods.

Biological Effects of Exposure — Breakdown of the human “life-energy field,” degeneration and circuit breakdowns within the front portion of the brain where thought and higher functions reside, loss of balance, long term cumulative loss of vital energy and long-lasting residual effects.

The same author has listed many other very good reasons “to throw out your Microwave oven.“:

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 (breakdown) 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.
5. Minerals, vitamins, and nutrients of all microwaved food is reduced or altered so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down.
6. The minerals in vegetables are altered into cancerous free radicals when cooked in microwave ovens.
7. Microwaved foods cause stomach and intestinal cancerous growths (tumors). This may explain the rapid increased rate of colon cancer in America.
8. The prolonged eating of microwaved foods causes cancerous cells to increase in human blood.
9. Continual ingestion of microwaved food causes immune system deficiencies through lymph gland and serum alterations.
10. Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence.” [1]
(Per Microwaving — Dangers to Your Food and You?)

Are you convinced yet?

Clearly the primary explanation for so many people refusing to listen to the voice of reason or the gut feeling of common sense concerning this extremely serious health matter, is the irresistible convenience that comes with using such a beast … 3 times per day, every day of the week, every month of the year, for life. Now that’s a life sentence, if ever we have seen one meted out to oneself!

Is that you? Hopefully not, because the unintended consequences, collateral damage and toxic side effects of microwave usage completely justify its exile to the global trash heap.

Just in case you still need more evidence we present more quoted material under the heading—”Various Studies on Microwave Cooking”

“The most controlled (and scary) research was almost suppressed from public knowledge before being published. Two Swiss researchers sequestered subjects under close scrutiny and blood tests were conducted after the subjects randomly ate food that was either microwaved or conventionally cooked. They found all sorts of potentially nasty stuff:

• Blood hemoglobin levels decreased significantly after ingesting microwaved foods, both total levels and the amount contained in each red blood cell.
• White blood cell levels tended to increase for no other reason than foods were microwaved.
• Microwaves altered protein molecules.
• LDL cholesterol (the ‘bad’ type) increased relative to HDL cholesterol (the ‘good’ type).

The researchers were immediately sued by the “Swiss Association of Dealers for Electroapparatuses for Households and Industry,” and one of the authors was convicted by the Swiss Federal Court of “interfering with commerce.” The fine was the equivalent of $65,000.”

For those who need still more we have the deleterious effects on human milk quoted below:

“In the journal Pediatrics, Apr. 1992, research appeared that warned that microwaving human milk, even at a low setting, can destroy some of its important disease-fighting capabilities. Pediatrician John A. Kerner, Jr. and his co-workers at Stanford University reported that breast milk that was microwaved lost lysozyme activity, antibodies, and fostered the growth of more potentially pathogenic bacteria. Adverse changes at such low temperatures suggest that microwaving itself may in fact cause some injury to the milk above and beyond the heating.”

And then there’s the problem it causes with vitamin B-12:

“A nutrition book published in 2003 states that for most nutrients, microwave heating minimizes losses compared to traditional cooking methods. Such is not the case for vitamin B-12. Microwave heating inactivates vitamin B-12. To preserve this vitamin, use the oven or stovetop instead of the microwave to cook meats and milk products (major sources of vitamin B-12). Many elderly are at risk of B-12 deficiency and shouldn’t microwave meat, milk, eggs or B-12 fortified foods, unless they only occasionally microwave or are getting B-12 in a supplement or fortified cereal.”
{Elizabeth Snyder, MS, RD, nutrition instructor, Southern Adventist University, Collegedale, Tennessee, in Weill Medical College of Cornell University, Food & Fitness Advisor newsletter, Mar. 2003}

“Few people realize that many of the vitamins in food are rapidly being destroyed by cooking. Even fewer know that microwaving destroys vitamins five times more quickly than does regular cooking. After just six minutes of microwaving, nearly half of the vitamin B-12 was destroyed when a Japanese dietitian measured the levels after microwaving. Vitamin B-12 was singled out for study since it is of vital importance in helping to prevent several major diseases that become more common as we grow older, including arteriosclerosis (cholesterol deposits in arteries), heart attacks and strokes.

It is also now understood that B-12 deficiency is one of several factors that together often cause dementia (such as Alzheimer’s disease) in older people. Since cooking destroys vitamin B-12, and since older people have trouble absorbing it anyway, experts now recommend that adults take a 1 mg (1,000 micrograms) tablet of vitamin B-12 daily. This greatly overcomes the difficulty older people have in absorbing it. Even at this dosage, vitamin B-12 is harmless,
inexpensive, and obtainable without a prescription.”

The same author writes the following concerning “Micowave Cooking in Plastic Containers”

“Do not heat food containing fat in a microwave using plastic containers because the combination of fat, high heat and plastics releases dioxins and other toxins into the food and ultimately into your cells. Dioxins are carcinogens and highly toxic.

After researchers studied several commercial plastic containers, compounds such as methylbenzene, ethylbenzene, 1-octene, xylene, styrene and 1,4-dichlorobenzene were found in all of them. Also, the increased output power of modern microwave ovens can cause overheating.

Although cooking of raw foods in a microwave targets an acceptable end product for touch, taste and smell, the process does not address the microbiological safety of the cooked food. Microwave ovens from various commercial suppliers were used to cook naturally contaminated whole raw broiler and roaster chickens according to manufacturers’ instructions. Many of the roasters yielded visible Listeria bacteria after microwave cooking.
{Sources: Food Additive Contamination, June 2002; Emergency Medicine, (Fremantle) June 2001, Journal of Food Protection, Nov. 1998. “Nutrition Hints,” from Betty Kamen, PhD and Dr. Michael Rosenbaum, MD, Hint #870, June 2002}

One of the ways to decrease exposure to harmful chemicals, and all the scientists agree, is don’t microwave in plastic.
{Lindsey Berkson, author of the book “Hormone Deception, how everyday foods and products are disrupting your hormones, and how to protect yourself and your family,” on “People’s Pharmacy” PBS Radio program, September 27, 2003}”

Can you believe that so many cavalierly microwave (heat up) their foods and beverages in plastic containers?! As though plastic doesn’t melt or get so hot that it allows for migration of petroleum-based derivatives into the food or beverage contents???

We think that we have provided enough highly credible research for anyone reading this to dispose of their microwave. If you choose to keep it in operation, it may very well significantly contribute to the degradation of your health at the cellular level, tissue level, organ level as well as systemically.

We strongly believe that the rapid increase of so much chronic degenerative disease can be partially attributed to the frequent use of these DANGEROUS devices. They have become so ubiquitous that their detrimental health effects are surely being felt far and wide. The problem – as always – is that the scientific community has avoided this area of research like the plague. Undertaking such research studies would be the best way to demonstrate the direct correlation between microwave use and various medical makers and health stats.

Scientific Research on Microwave Cooking at the National Library of Medicine

Whereas GreenMedInfo has provided these excellent research studies, the dearth of such scientific research is clearly due to the many and diverse vested interests who ensure that few will likely ever be undertaken … to the great detriment of both individual and collective health.

In the meantime, you, the cook, and you, the eater, can easily avoid the radiation from the device, as well as the negative consequences of eating microwaved food. We have managed to do so for well over 25 years with virtually no inconvenience. However, we’re not at all shy about asking the waitress to ensure that none of our food will be nuked on that rare occasion that we find ourselves at a restaurant.

You can do the same, if you believe what you’ve read here today.