Dangers of Microwaved Food

by author William Thomas

How nutritious is microwaved food? In a small town just outside Basel, two Swiss scientists sought some answers to a question as simple as it was contentious. But neither man was prepared for results that would soon prove hotter than the ovens themselves.

The year was 1992. Tests conducted at the Swiss Federal Institute of Technology and the University Institute for Biochemistry mimicked microwaved food in homes and restaurants in Canada and around the world. Hans Hertel and Bernard Blanc suspected that electromagnetic energy, intense enough to make bacteria glow in their food samples, could alter food chemistry–and the bloodstream of anyone eating microwaved food. But they were stunned to find cholesterol counts up sharply in people eating microwaved vegetables.

Comparing the blood chemistry of people after eating food cooked in conventional and microwave ovens, a dismayed Hertel explained that “blood cholesterol levels are less influenced by cholesterol content of the food than by stress factors.” Stressing out vegetables inside a microwave oven, the scientist concluded, ensures that such stresses “can apparently exist in foods which contain virtually no cholesterol.”

After taking blood samples from volunteers over a two-month period, Hertel and Blanc found that the nutritional components of all milk and veggies were degraded after being heated in a microwave oven.

So was the blood chemistry of consumers. These abrupt measurable changes included a decrease in high-density lipoprotein (good cholesterol) and a sharp rise in low-density lipoprotein (bad cholesterol) levels following the consumption of microwaved food.

The two researchers also discovered marked declines in the number of red blood cells that carry oxygen to the tissues and collect carbon dioxide, as well as in white blood cells that fight infections. Such significant symptoms of bodily stress “are often signs of pathogenic effects on the living system, such as poisoning and cell damage,” the health investigators noted.

For corroboration, Hertel pointed to “extensive scientific literature concerning the hazardous effects of direct microwave radiation on living systems.” Noting how gene-splicing geneticists use microwaves to weaken cell membranes, the health detective described how the life-giving electrical charge of cells is neutralized by microwaves. This suppresses natural repair mechanisms, he added, making cells “easy prey for viruses, fungi and other micro-organisms.”

Microwave Mania

Bad bugs are everywhere. So are these drastic devices. From restaurants and home kitchens to hospitals and hotel rooms, microwave ovens have infiltrated our lives until most contestants, racing to keep up with runaway technologies, cannot imagine having ever lived without them.

But electricity and magnetism infuse and inform our electro-chemical cells with the pulsating energies of life. Is it wise to repeatedly zap such subtly pervasive forces?

Invisible emissions from microwave ovens often radiate at head level. Aging door seals leak microwaves, while electromagnetic fields (EMF) bypass built-in shielding to irradiate rooms. Before unplugging it forever, EMF radiation specialist Chris Anderson measured emissions from the microwave oven in his Salt Spring Island kitchen streaming through walls in a bedroom nine metres (10 yards) away.

Unlike conventional convection cooking, which heats food from the outside in, microwave ovens heat drinks and dinner from the inside out. High-frequency microwaves starting at around 500 MHz and extending up in the infrared frequencies permeate food, forcing water molecules to heat up by bending them rapidly back and forth.

The result is a fierce electrical whiplash. The Swiss scientists discovered that electrically-charged atoms in the cells bombarded by microwave ovens are forced to reverse their life-giving electrical polarity or “charge” up to 100 billion times a second.

“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,” Hertel says. This will happen even given the microwave oven’s low power range of milliwatts.

“Structures of molecules are torn apart, molecules are forcefully deformed and thus become impaired in quality.”

In fact, this frenetic friction rips food apart at the molecular level, rearranging its chemical composition-and the blood chemistry of anyone munching microwaved meals.

The higher the frequency of electromagnetic fields, the more damage results. Microwaves are near the top of the frequency spectrum. Yet many hospitals continue to collect, freeze and reheat mothers’ milk in microwave ovens!

Read more here


~ by sunil khemaney on February 9, 2009.

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