The Dangers of Microwaves and Their Effects on Our Food

America’s most convenient appliance – microwave ovens seem to be an absolute

necessity in today’s fast-paced world. They are currently present in at least 90% of homes
in America thanks to their ability to cook and reheat foods or beverages in a simple, rapid
way. Most people use this kitchen appliance without question and often thing microwaves
just a simple alternative to conventional ovens. This page is here to tell you to think twice
before using your microwave, as it could be one of the worst things you do for your own
food.

What are microwaves and how do they work?

In short, microwave ovens are kitchen appliances which are used to cook or reheat food
by emitting microwaves. Microwaves are a form of electromagnetic radiation and are on
the low energy end of the energy spectrum, second to radio waves. The waves are
generated by something called a magnetron – something found within every microwave
oven.
Magnetrons produce an electromagnetic field with a microwave frequency of
approximately 2,450 megaHertz (MGz), which is the equivalent to 2.4 gigaHertz (GHz).
Microwaves produced within the microwave oven cause dialectric heating – they bounce
around the inside of the oven and are absorbed by whatever is placed in the oven.
For something to heat in a microwave oven, water must be present within the substance.
If water is not present, heating will not occur, and it would remain cool. The reason for
this is that water molecules within the food vibrate at incredible speeds, creating
molecular friction which is responsible for the heating of the food. The structure of the
water molecules are torn apart and vigorously deformed. This is much different than any
other method of cooking, as other methods such as convection ovens heat up food by
transferring heat conventionally from the outside inward.

Hans Hertel, a Swiss scientist, states:

“There are no atoms, molecules or cells of any organic system able to withstand such a
violent, destructive power for any extended period of time, not even in the low energy
range of milliwatts… This is how microwave cooking heat is generated – friction from this
violence in water molecules. Structures of molecules are torn apart, molecules are
forcefully deformed (called structural isomerism) and thus become impaired in quality.”
You might wonder why food is often unevenly heated when taken out of the microwave.
The uneven heating occurs because microwaves work with whatever water molecules
are present, and since not all areas of food contain the same amount of water, heating
becomes uneven.
While microwave cooking does begin within the molecules where water is present, they
don’t actually cook from “the inside out” like many people believe. They actually start with
the outer layers while the inner layers are mostly heated and cooked simply by
transference of heat from the outer layers. This is oftentimes why you’ll find that the
outside of the food is extremely hot while the inside seems to have been absent during
the re-heating or cooking.

The Radiation Effects of Microwaves and Other Forms of Non-Ionizing Radiation

Microwaves are in fact radiation. They are classified as non-ionizing radiation – radiation
which can change the position of atoms but is not strong enough to alter their structure,
composition, or properties. Even though non-ionizing radiation is not strong enough to
alter the structure of atoms, it is still able to cause physical alterations. A clear example
of how non-ionizing radiation can harm you is the damage caused to your skin and eyes
from the sun. When you use microwave cooking, you are exposing yourself to microwave
radiation.
Other forms of ionizing radiation are visible light, ultraviolet and infrared waves, and
waves emitted from televisions, cell phones, and electric blankets.
Today we live in a technologically advanced world. We could label the time we live in as
the “technology age” as well as the “radiation age”. People today are bombarded with
radiation from almost everything around: radio towers, televisions, cell phones,
microwave ovens, computers, satellites, broadcast antennas, and so much more.
Unfortunately, radiation doesn’t go away over time, in fact, it just accumulates.
Although humankind has conducted study after study concluding that no amount of
radiation is safe, we don’t really know what all of this means in the long term. But here is
what we do know:
When any radiation waves resonate with a body part, the biological effect is intensified.
For example, microwave frequencies are very similar to the frequencies of your brain.
The effects microwaves have on your brain are greater than those same waves on any
other part of the body.
Although studies are done to view the effects of radiation, most of these studies are done
for short exposure periods at higher intensities. There is an immense shortage of studies
using long exposure periods with low-level radiation. More research simply needs to be
done.
Radiation accumulates over time and never goes away.
Due to the amount of radiation everyone is exposed to daily, it is difficult to conduct
studies using control groups. Radiation can’t really be controlled anymore due to the
unavoidable invasion.
We simply don’t know the long-term effects of radiation, so why risk it by watching your
food cook in your microwave day after day and night after night?
Who shouldn’t use microwave ovens and why?
No one should be using microwave ovens. This is especially true if you are a baby, a
child, are pregnant, already suffer from illness & disease, or are already bombarded with
more radiation than the average person.
Why?
You may suffer from “Microwave Sickness”
Tissues directly exposed to microwaves are subject to the same deformities molecules
go through, and this can in turn cause you to experience “microwave sickness”.
Remember, it isn’t just microwave ovens which emit this kind of radiation. Cell phone
towers also emit this type of radiation.
People may experience any or all of the following after being exposed to high levels of
microwave radiation.
Impaired cognition
Nausea
Vision problems
Depression and irritability
Weakened immune system
Headaches
Dizziness
Insomnia and/or sleep disturbances
Frequent urination and extreme thirst

Robert O. Becker, author of The Body Electric, stated the following on page 314 in his
book:
“It’s [Microwave sickness] first signs are low blood pressure and slow pulse. The later and
most common manifestations are chronic excitation of the sympathetic nervous system
[stress syndrome] and high blood pressure.
This phase also often includes headache, dizziness, eye pain, sleeplessness, irritability,
anxiety, stomach pain, nervous tension, inability to concentrate, hair loss, plus an
increased incidence of appendicitis, cataracts, reproductive problems, and cancer. The
chronic symptoms are eventually succeeded by crisis of adrenal exhaustion and ischemic
heart disease [the blockage of coronary arteries and heart attacks].”
In another book entitled Health Effects of Microwave Radiation, author Dr. Lita Lee also
expressed his concern over the use of microwaves. Dr. Lee observed that the symptoms
listed above could be caused by certain observations shown below.
Lymphatic disorders were observed, leading to decreased ability to prevent certain types
of cancers
An elevated rate of cancer cell formation was observed in the blood
Increased rates of stomach and intestinal cancers were observed
Higher rates of digestive disorders and gradual breakdown of the systems of elimination
were observed.

Life Energy is Depleted

Foods which haven’t been processed or cooked and are naturally occurring contain life
energy which is transmitted from the sun. Biophotons are the smallest physical unit of
light which are stored in all life forms. They contain bio-information and are partially
responsible the feelings you get which signify well-being and vitality. Foods like naturally
grown vegetables and especially sun-ripened fruits are the main source for these
biophotons to humans.
Microwaving food, in effect, potentially destroys and depletes the life energy, rendering
the food completely dead and lifeless. In addition, the food’s nutritional value is lost, and
it becomes nearly useless in terms of providing any real health benefit.

Fact: Russians Banned the Microwave Oven After Extensive Studies

Microwaves were first invented by the Nazi’s in order to provide a method of cooking for
their troops during World War II. Seeing as though these microwave ovens have been
experimental and new, the US War Department was assigned to research these new
devices shortly after the war.
Turns out, the U.S. didn’t really perform the extensive research necessary for the new
invention. Instead, the Russians decided to tackle the issue with extreme force.
Intrigued by this new device, the Russians conducted in-depth research to discover the
biological effects they might possess. The results were staggering enough to lead to a
ban of the new device in the Soviet Union. The ban, however, was later lifted during
Perestroika, the political movement responsible for the restructuring of the Soviet Union.
The findings include:
Carcinogenic substances were formed from the microwaving of nearly all foods tested
Microwaving milk and grains resulted in carcinogenic substances being formed through
the conversion of amino acids
Microwaving prepared meats caused cancer-causing agents such as d-
Nitrosodienthanolamines to form.
Microwaving fruits as a method of thawing resulted in the conversion of glucoside and
galactosidase 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
Structural degradation leading to decreased food value was found to be 60 to 90 percent
overall for all foods tested, with significant decreases in bioavailability of B complex
vitamins, vitamins C and E, essential minerals, and lipotropic.
Twenty years of the Russian research led to the international warning about the damaging
biological and environmental effects microwaves possess. The warning also included
other similar frequency electronic devices such as cell phones.

Say Goodbye to Your Foods Nutritional Value

Although there hasn’t been as many studies on microwaves as say, the importance of
various vitamins and minerals, all of the studies generally agree on one thing: nutritional
value is significantly reduced if you microwave food. You’d think that studying microwaves
would be at the top of the list, given their place in our society, but evidently their role is
not significant enough for more thorough testing.

Note that most of these studies have been done prior to 2000. This may be due to the
shift of focus from microwaves to a more prevalent threat to humanity: the intense
electromagnetic chaos from electromagnetic devices such as cell phones, computers,
and advanced technology. Here are some studies illustrating the detrimental effects of
microwaves and microwave cooking.

This study found that broccoli when microwaved with a little bit of water loses up to 97%
of its beneficial antioxidants. Steamed broccoli only lost 11% or less. Some amounts of
phenolic compounds and glucosinolates were also lost. The study was published in the
November 2003 issue of The Journal of the Science of Food and Agriculture.
Vitamin C in asparagus spears was lost during a 1999 Scandinavian study.
One study found 60 seconds of microwaving garlic depleted the food of it’s allinase,
garlic’s primary cancer-fighting ingredient.
Just 6 minutes of microwave heating turned 30-40 percent of the B12 in milk into a dead
form, which was found in a Japanese study by Watanabe.
An Australian study recently conducted showed that microwaves cause a higher degree
of “protein unfolding” than conventional heating.
A 1992 study found that breast milk lost lysozyme activity, antibodies, and became a more
suitable environment for the potential growth of pathogenic bacteria after being
microwaved.
Microwaving Food Leads to a Negative Impact on Human Physiology & the Heart
Hans Hertel, a Swiss food scientist, initiated the first tests on microwaved food and
microwave cooking to determine how microwaves affect human physiology and the blood.
After studying these effects, Hertel concluded that microwaving food leads to food
degeneration. These degenerative changes in nutrients caused changes in blood which
could cause health problems.

Health issues which could be caused are:

Elevated cholesterol levels
A plummet in leukocytes (white blood cells), which could suggest poisoning
Decreased red blood cell levels
Production of radiolytic compounds
Decreased hemoglobin levels, which might indiciate anemia
Another study found that microwave frequency radiation affects the heart at non-thermal
levels – levels which are well below federal safety guidelines. To examine these effects,
the study used a 2.4GHz radiation frequency, which is the same frequency emitted by
microwave ovens as well as wifi routers.
There is even evidence that this same frequency can cause elevated blood sugar levels
in certain people. This points to the possibility that there may be a type 3 diabetes
generated by dirty electricity. Here is a video below making a presentation support this.
You may find the video “slow”, but it’s well worth 7 minutes of your time.

Solution!
There doesn’t seem to be any reason to use microwave ovens when comparing benefits
and the risks. Even if all of the information, all of the studies, and all of the people speaking
out against microwave ovens didn’t know 100% that these devices were harmful, is it
really worth the risk for a little convenience? No one voicing the dangers of microwaves
has an agenda. This care is pure, and it’s an issue that is seriously alive. Avoid microwave
cooking and avoid the carcinogenic substances that are created from it.
If you’re skeptical of this information, at least minimize your use of the device just in case,
until you come to a different decision.
Firstly, dispose of your microwave. The founders of this site do NOT use microwaves.
This is not just talk, we are really doing what we try to inform others to do, or not to do.
Plan and put your food in a conventional oven. You may also use a convection oven, or
toaster oven as alternatives. Another tip is to start consuming more raw food – this will
automatically limit the chances you’d even need to use a microwave, and it’s extremely
healthy.
Invest in a product which will protect you against electromagnetic radiation. We suggest
you do this anyway due to the incredible bombardment of EMR people are exposed to
now. By doing this, you’ll eliminate the radiation aspect of microwaves, but will still suffer
from the loss of nutrients, and alterations of chemicals which inhibit cancer growth.
Although the dangers of microwaves aren’t the biggest problems facing society, they are
still very prevalent and extremely easy to avoid.

Reaction:
A microwave oven is an appliance at home that is very much helpful specially when you’re
in a hurry and then you’ll have to reheat your food so microwave is very useful in this
situation, but there is also a disadvantage in using this microwave ovens and we should
know what those are to be safe and healthy always.
First subtopic:
Concept: Electromagnetic wave and Heat Transfer
The microwave oven emits electromagnetic radiation, and this is dangerous to our health.
The transfer of heat of the food inside is like in our physics class that heat transfers from
high temperature to low temperature, and inside the oven the distance of shall we say a
bread and the outside diameter of the bread is closer than its inside diameter, so the heat
will transfer from the closest to the farthest. Just like also in the coulombs’ law when the
charges or particles in the oven are so near to each other so the force will be great and it
will create heat and then that heat will transfer to every atom or particle in the oven making
it hot inside.
This wave is generated by magnetron, it is something found within every microwave oven
and it is on low energy of the spectrum. When they are used inside the oven these waves
bounce and absorbed by whatever is placed in it with the presence of water, because if
water is not present, heating will not occur, and it would remain cool. The reason for this
is that water molecules within the food vibrate at incredible speeds, creating molecular
friction which is responsible for the heating of the food. The structure of the water
molecules is torn apart and vigorously deformed. This is much different than any other
method of cooking, as other methods such as convection ovens heat up food by
transferring heat conventionally from the outside inward.

Second subtopic:
Concept: Microwave radiation
The radiation in the microwave oven may suffer you from “Microwave Sickness”
Tissues directly exposed to microwaves are subject to the same deformity’s molecules
go through, and this can in turn cause you to experience “microwave sickness”.
Remember, it isn’t just microwave ovens which emit this kind of radiation. Cell phone
towers also emit this type of radiation.
People may experience any or all of the following after being exposed to high levels of
microwave radiation. This leads you to impaired cognition, nausea, vision problems also,
depression and irritability, weakened immune system, headache, dizziness and insomnia
or sleep disturbances. This is observed and experimented by Robert O. Becker, author
of The Body Electric, stated the following on page 314 in his book:

“It’s [Microwave sickness] first signs are low blood pressure and slow pulse. The later and
most common manifestations are chronic excitation of the sympathetic nervous system
[stress syndrome] and high blood pressure.

As for me, in my own experience when I was still in second year high school at the Sisters
of Mary school we were having a computer class and it’s for three hours, so I was using
computer for straight three hours and after that I sometimes wash my face. One time
when we were having a quiz I noticed that I can’t see what’s written on the board clearly
and that’s the time I realized can’t see clearly anymore. But thankfully our sister provided
us glasses for us, and up until now I am wearing glasses. As for you that still have a clear
eyesight you should be careful and do not abuse your eyes because you’ll regret it if you
would not.

Third subtopic:
Concept:

The food’s energy can also decrease when you will put it in the microwave. It destroys
and depletes the life energy, rendering the food completely dead and lifeless. In addition,
the food’s nutritional value is lost, and it becomes nearly useless in time of providing real
health benefit. Microwaves were first invented by the Nazi’s in order to provide a method
of cooking for their troops during World War II. Seeing as though these microwave ovens
have been experimental and new, the US War Department was assigned to research
these new devices shortly after the war.
Intrigued by this new device, the Russians conducted in-depth research to discover the
biological effects they might possess. The results were staggering enough to lead to a
ban of the new device in the Soviet Union. The ban, however, was later lifted during
Perestroika, the political movement responsible for the restructuring of the Soviet Union.

The findings include:

Carcinogenic substances were formed from the microwaving of nearly all foods tested.
Microwaving milk and grains resulted in carcinogenic substances being formed through
the conversion of amino acids.
Microwaving prepared meats caused cancer-causing agents such as d-
Nitrosodienthanolamines to form.
Microwaving fruits as a method of thawing resulted in the conversion of glucoside and
galactoside 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
Structural degradation leading to decreased food value was found to be 60 to 90 percent
overall for all foods tested, with significant decreases in bioavailability of B complex
vitamins, vitamins C and E, essential minerals, and lipotropic.

Although there hasn’t been as many studies on microwaves as say, the importance of
various vitamins and minerals, all of the studies generally agree on one thing: nutritional
value is significantly reduced if you microwave food. You’d think that studying microwaves
would be at the top of the list, given their place in our society, but evidently their role is
not significant enough for more thorough testing.

Note that most of these studies have been done prior to 2000. This may be due to the
shift of focus from microwaves to a more prevalent threat to humanity: the intense
electromagnetic chaos from electromagnetic devices such as cell phones, computers,
and advanced technology. Here are some studies illustrating the detrimental effects of
microwaves and microwave cooking.
This study found that broccoli when microwaved with a little bit of water loses up to 97%
of its beneficial antioxidants. Steamed broccoli only lost 11% or less. Some amounts of
phenolic compounds and glucosinolates were also lost. The study was published in the
November 2003 issue of The Journal of the Science of Food and Agriculture.
Vitamin C in asparagus spears was lost during a 1999 Scandinavian study.
One study found 60 seconds of microwaving garlic depleted the food of it’s allinase,
garlic’s primary cancer-fighting ingredient.
Just 6 minutes of microwave heating turned 30-40 percent of the B12 in milk into a dead
form, which was found in a Japanese study by Watanabe.
An Australian study recently conducted showed that microwaves cause a higher degree
of “protein unfolding” than conventional heating.
A 1992 study found that breast milk lost lysozyme activity, antibodies, and became a more
suitable environment for the potential growth of pathogenic bacteria after being
microwaved.
Microwaving Food Leads to a Negative Impact on Human Physiology & the Heart
Hans Hertel, a Swiss food scientist, initiated the first tests on microwaved food and
microwave cooking to determine how microwaves affect human physiology and the blood.
After studying these effects, Hertel concluded that microwaving food leads to food
degeneration. These degenerative changes in nutrients caused changes in blood which
could cause health problems.

Health issues which could be caused are:

Elevated cholesterol levels
A plummet in leukocytes (white blood cells), which could suggest poisoning
Decreased red blood cell levels
Production of radiolytic compounds
Decreased hemoglobin levels, which might indiciate anemia
Another study found that microwave frequency radiation affects the heart at non-thermal
levels – levels which are well below federal safety guidelines. To examine these effects,
the study used a 2.4GHz radiation frequency, which is the same frequency emitted by
microwave ovens as well as wifi routers.

There is even evidence that this same frequency can cause elevated blood sugar levels
in certain people. This points to the possibility that there may be a type 3 diabetes
generated by dirty electricity. Here is a video below making a presentation support this.
You may find the video “slow”, but it’s well worth 7 minutes of your time.

Solution!
There doesn’t seem to be any reason to use microwave ovens when comparing benefits
and the risks. Even if all of the information, all of the studies, and all of the people speaking
out against microwave ovens didn’t know 100% that these devices were harmful, is it
really worth the risk for a little convenience? No one voicing the dangers of microwaves
has an agenda. This care is pure, and it’s an issue that is seriously alive. Avoid microwave
cooking and avoid the carcinogenic substances that are created from it.