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Microwave oven: information killing of food!
A typical microwave oven manufacturer's brochure says:
“It is difficult to imagine a modern kitchen without a CBH oven, or simply without a microwave oven. Every housewife knows how to save time inverter oven, how quickly it is able to defrost products and what delicious dishes can be made with its help. Products prepared in any microwave oven are absolutely harmless. For most people who decide to buy a microwave oven for quick heating of food, very soon the microwave oven becomes one of the main items used in everyday life.
The microwave oven is safe to operate. When the door is open, the furnace automatically stops the microwave radiation. Microwave ovens appeared in American kitchens in the middle of the 20th century, and, according to official statistics, the harm from their use to date has not been recorded.
Sounds life-affirming.
But how objective is this description?
Naturally, it is profitable for microwave manufacturers to keep silent about the real facts. If they become public, the merchants will lose huge profits.
Ian Turner, an environmental adviser in Washington, said:
“Microwave ovens have become a billion-dollar business. In America, all microwave oven companies are also building military communications systems.
They're not interested in serious research on the impact of their technology on humans. All such research shall be conducted in secrecy.”
A comparative study, Microwave Cooking, published in 1992 in the United States, states: From a medical point of view, an introduction to the
The human body molecules exposed to microwaves are much more likely to cause harm than benefit. Microwave food molecules contain microwave energy that is not present in traditional foods.”
Professor Thomas Thiel, former president of the International Patient Advocacy Society in Vienna, spoke out against microwave ovens. In August 1986, he published an article in Naturomat magazine titled “How Dangerous Are Microwave Ovens?” where he wrote: “Small portions heat up quickly; if portions are large, there is no advantage in time over conventional heating.” The taste of food also changes significantly.
In 1989, an article appeared in the scientific journal The Lancet, which stated: “Researchers at the University of Vienna found that when foods are heated by microwaves, the atomic order of amino acids is disturbed. This is a concern because these amino acids are embedded in proteins, which they then structurally, functionally and immunologically alter. Thus, proteins, the basis of life, change in food in microwaves.”
Dr. Hans Ulrich Hertel was involved in the study. She was fired from her job as a Swiss company for disclosing the results of her experiments. In 1991, she and a professor at the University of Lausanne published research showing that microwaved food could pose a health risk.
In an article in Earthletter magazine in March and September 1991, Dr. Lita Lee gives some facts about the dangers of microwave ovens. In particular, she stated that all microwave ovens have leaks of electromagnetic radiation, and also degrade the quality of food, converting its substances into toxic and carcinogenic compounds.
One experiment was that volunteers received one of the following food options on an empty stomach:
According to a Russian study published by the Atlantis Raising Educational Center in Portland, Oregon, carcinogens were formed in virtually all microwave-exposed foods. Here is a summary of some of these results:
• Cooking meat in a microwave oven leads to the formation of a known carcinogen.
• Some of the amino acids found in milk and grain products have been transformed into carcinogens.
• Defrosting fruits leads to the formation of carcinogenic substances in them.
• Even short-term exposure to microwaves on fresh, cooked or frozen vegetables converts the alkaloids they contain into carcinogens.
• Creation of cancer agents in protein compounds. In milk and grains, natural proteins under the influence of a microwave break and mix with water molecules, creating carcinogenic formations.
• Changes in elementary nutrients, a consequence - disorders in the digestive system caused by a violation of metabolic processes.
• Chemical changes in food provoke shifts in the lymphatic system, leading to degeneration of the immune system.
• The absorption of irradiated food leads to an increase in the percentage of cancer cells in the blood serum.
The effect of microwaves on raw vegetables, especially root vegetables, contributes to the formation of free radicals in mineral compounds that cause cancer.
• As a result of food prepared in a microwave, there is a predisposition to the development of cancer of intestinal tissues, and there is a general degeneration of peripheral tissues with a gradual destruction of the functions of the digestive system.
Being in the vicinity of the microwave causes the following problems:
• Deformation of blood composition and lymph nodes.
• Degeneration and destabilization of the internal potential of cell membranes.
• Disruption of electrical nerve impulses in the brain.
• Degeneration and disintegration of nerve endings.
You can cite many different scientific publications, but all of them, unlike advertising brochures, say one thing: food cooked in the “miracle oven” can not be consumed, as it is denatured and toxic.
Radiation leads to destruction and deformation of food molecules. Microwaves bomb water molecules in food, causing them to rotate at a frequency of millions of times per second, creating molecular friction that heats food. This friction causes significant damage to food molecules by breaking or deforming them. Artificially created microwave waves, based on alternating current, produce about a billion changes in polarity in each molecule per second.
Amino acids contained in food are subjected to isomeric changes, and are converted into toxic forms, under the influence of microwaves produced in the microwave oven. Microwave ovens cause breakdown and changes in the molecular structure of food, negating their nutritional value.
Unfortunately, many children today are fed artificial milk substitutes, which are made even more toxic by microwave ovens. A microwave oven creates new compounds that do not exist in nature, called radiolytic ones. Some of the amino acids L-proline, which are part of the mother's milk, as well as in infant formula, under the influence of microwaves are converted into d-isomers, which are neurotoxic (deform the nervous system) and nephrotoxic (poisonous to the kidneys).
In summary, we can say the following. Microwave radiation causes changes in the structure of plant alcoloids, even if raw, boiled or frozen vegetables have been microwaved for a very short time. Active biomolecular protein compounds are destabilizing. Due to chemical changes in food, there is a functional disorder in the lymphatic system, which leads to degeneration of the body's immune system potential.
Consuming food irradiated in the microwave contributes to the formation of an increased number of cancer cells in the blood serum. Food irradiated in a microwave oven causes tumors in the stomach and in the digestive tract. There is a general degeneration of peripheral cell tissue with a permanent disorder of the functions of the digestive system and excretion. Thus, food altered by microwaves harms the digestive tract and the human immune system and can eventually cause cancer.
Alas, these are the realities of our time, but people with reasonable and reliable information can draw the right conclusions. published
Author: Wadi Nekrasov
P.S. And remember, just by changing our consumption – together we change the world!
Join us on Facebook, VKontakte, Odnoklassniki
Source: health-sport-art.blogspot.com/2012/03/blog-post_29.html
“It is difficult to imagine a modern kitchen without a CBH oven, or simply without a microwave oven. Every housewife knows how to save time inverter oven, how quickly it is able to defrost products and what delicious dishes can be made with its help. Products prepared in any microwave oven are absolutely harmless. For most people who decide to buy a microwave oven for quick heating of food, very soon the microwave oven becomes one of the main items used in everyday life.
The microwave oven is safe to operate. When the door is open, the furnace automatically stops the microwave radiation. Microwave ovens appeared in American kitchens in the middle of the 20th century, and, according to official statistics, the harm from their use to date has not been recorded.
Sounds life-affirming.
But how objective is this description?
Naturally, it is profitable for microwave manufacturers to keep silent about the real facts. If they become public, the merchants will lose huge profits.
Ian Turner, an environmental adviser in Washington, said:
“Microwave ovens have become a billion-dollar business. In America, all microwave oven companies are also building military communications systems.
They're not interested in serious research on the impact of their technology on humans. All such research shall be conducted in secrecy.”
A comparative study, Microwave Cooking, published in 1992 in the United States, states: From a medical point of view, an introduction to the
The human body molecules exposed to microwaves are much more likely to cause harm than benefit. Microwave food molecules contain microwave energy that is not present in traditional foods.”
Professor Thomas Thiel, former president of the International Patient Advocacy Society in Vienna, spoke out against microwave ovens. In August 1986, he published an article in Naturomat magazine titled “How Dangerous Are Microwave Ovens?” where he wrote: “Small portions heat up quickly; if portions are large, there is no advantage in time over conventional heating.” The taste of food also changes significantly.
In 1989, an article appeared in the scientific journal The Lancet, which stated: “Researchers at the University of Vienna found that when foods are heated by microwaves, the atomic order of amino acids is disturbed. This is a concern because these amino acids are embedded in proteins, which they then structurally, functionally and immunologically alter. Thus, proteins, the basis of life, change in food in microwaves.”
Dr. Hans Ulrich Hertel was involved in the study. She was fired from her job as a Swiss company for disclosing the results of her experiments. In 1991, she and a professor at the University of Lausanne published research showing that microwaved food could pose a health risk.
In an article in Earthletter magazine in March and September 1991, Dr. Lita Lee gives some facts about the dangers of microwave ovens. In particular, she stated that all microwave ovens have leaks of electromagnetic radiation, and also degrade the quality of food, converting its substances into toxic and carcinogenic compounds.
One experiment was that volunteers received one of the following food options on an empty stomach:
- raw milk;
- the same milk heated in the traditional way;
- pasteurized milk;
- the same milk heated in a microwave oven;
- fresh vegetables;
- the same vegetables cooked traditionally;
- frozen vegetables thawed in the traditional way;
- The same vegetables cooked in the microwave.
According to a Russian study published by the Atlantis Raising Educational Center in Portland, Oregon, carcinogens were formed in virtually all microwave-exposed foods. Here is a summary of some of these results:
• Cooking meat in a microwave oven leads to the formation of a known carcinogen.
• Some of the amino acids found in milk and grain products have been transformed into carcinogens.
• Defrosting fruits leads to the formation of carcinogenic substances in them.
• Even short-term exposure to microwaves on fresh, cooked or frozen vegetables converts the alkaloids they contain into carcinogens.
• Creation of cancer agents in protein compounds. In milk and grains, natural proteins under the influence of a microwave break and mix with water molecules, creating carcinogenic formations.
• Changes in elementary nutrients, a consequence - disorders in the digestive system caused by a violation of metabolic processes.
• Chemical changes in food provoke shifts in the lymphatic system, leading to degeneration of the immune system.
• The absorption of irradiated food leads to an increase in the percentage of cancer cells in the blood serum.
The effect of microwaves on raw vegetables, especially root vegetables, contributes to the formation of free radicals in mineral compounds that cause cancer.
• As a result of food prepared in a microwave, there is a predisposition to the development of cancer of intestinal tissues, and there is a general degeneration of peripheral tissues with a gradual destruction of the functions of the digestive system.
Being in the vicinity of the microwave causes the following problems:
• Deformation of blood composition and lymph nodes.
• Degeneration and destabilization of the internal potential of cell membranes.
• Disruption of electrical nerve impulses in the brain.
• Degeneration and disintegration of nerve endings.
You can cite many different scientific publications, but all of them, unlike advertising brochures, say one thing: food cooked in the “miracle oven” can not be consumed, as it is denatured and toxic.
Radiation leads to destruction and deformation of food molecules. Microwaves bomb water molecules in food, causing them to rotate at a frequency of millions of times per second, creating molecular friction that heats food. This friction causes significant damage to food molecules by breaking or deforming them. Artificially created microwave waves, based on alternating current, produce about a billion changes in polarity in each molecule per second.
Amino acids contained in food are subjected to isomeric changes, and are converted into toxic forms, under the influence of microwaves produced in the microwave oven. Microwave ovens cause breakdown and changes in the molecular structure of food, negating their nutritional value.
Unfortunately, many children today are fed artificial milk substitutes, which are made even more toxic by microwave ovens. A microwave oven creates new compounds that do not exist in nature, called radiolytic ones. Some of the amino acids L-proline, which are part of the mother's milk, as well as in infant formula, under the influence of microwaves are converted into d-isomers, which are neurotoxic (deform the nervous system) and nephrotoxic (poisonous to the kidneys).
In summary, we can say the following. Microwave radiation causes changes in the structure of plant alcoloids, even if raw, boiled or frozen vegetables have been microwaved for a very short time. Active biomolecular protein compounds are destabilizing. Due to chemical changes in food, there is a functional disorder in the lymphatic system, which leads to degeneration of the body's immune system potential.
Consuming food irradiated in the microwave contributes to the formation of an increased number of cancer cells in the blood serum. Food irradiated in a microwave oven causes tumors in the stomach and in the digestive tract. There is a general degeneration of peripheral cell tissue with a permanent disorder of the functions of the digestive system and excretion. Thus, food altered by microwaves harms the digestive tract and the human immune system and can eventually cause cancer.
Alas, these are the realities of our time, but people with reasonable and reliable information can draw the right conclusions. published
Author: Wadi Nekrasov
P.S. And remember, just by changing our consumption – together we change the world!
Join us on Facebook, VKontakte, Odnoklassniki
Source: health-sport-art.blogspot.com/2012/03/blog-post_29.html
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