How Toxins Threaten Your Healtlh

What Microwaves Do to Food
5
years ago, some high school students carried out a simple experiment to show the dangers of microwaves.
They had 2 plants in a pot, and watered one with water boiled with an oven, and the other
plant with water boiled with a microwave. After 9 days, the plant treated with microwaved water was
nearly dead, while the other plant was thriving. Since then, the experiment has been repeated many times
and dozens of such videos can be seen in youtube.com
Over 90% of homes have a microwave, and we have come to rely on them as a convenient and fast way to
cook, thaw or warm food. If you are in good health, then you may say to yourself that you´ve been using
microwaves for many years without any problems, and thats ok. But if you´re suffering from any chronic
illness, especially diseases of the nervous system, then there is good reason to feel concerned. Microwaves
may not be the direct cause of a disease, but by their very nature, they add to diseases by promoting inflammation
and slowing down healing.
Conventional ovens or other forms of traditional cooking transfers
heat directly from a heat source to the food being cooked. But with
microwaves, heat is generated from within the food in order to cook it.
To understand how this alien process works, we must understand what
microwaves really are. Microwaves are a type of radiation similar to
UV rays and X-rays, however they have reduced energy and this makes
them not as deadly as X-rays. When food is cooked in a microwave, a
device inside the microwave called a magnetron produces microwave
radiation which is transferred to water contained within the food.The
microwave then agitates the water molecules so violently that heat is
produced and it is this heat that cooks the food. However the process
is so vigorous and destructive that it deforms the structure of water
as well as food nutrients. Several studies have shown that microwaved food contains less nutrients than
foods cooked with conventional heat.
A published study in the ´ Nov 2003 Journal of the Science of Food and Agriculture´ showed that microwaved
broccoli, lost 97% of its beneficial antioxidants, while steamed broccoli lost only 11%. A Japanese
study found that microwaving milk for 6 minutes completely destroyed 40% of its Vitamin B12.Researchers
from Russia have established that nearly all foods that have been microwaved contain substances
that can cause cancer. Their studies found that exposing raw, cooked or frozen vegetables to the shortest
amount of microwave converts their plant alkaloids into cancer causing chemicals. They also found that
microwaved foods depleted nutrient levels by 60 – 90 % especially Vitamins B C and E.
Microwave ovens also emit low grade radiation that escapes from the device no matter how well made or
expensive the microwave. This radiation can travel through walls and affects the body at close range.
Children, pregnant women and people suffering chronic illnesses are more vulnerable to the effects of any
radiation, including microwaves. While the effects of microwaves are not felt immediately by the majority
of people, they are accumulative. Very sensitive people will feel certain symptoms when close to a microwave
or after consuming foods prepared in a microwave, and these symptoms include: Headaches, dizziness,
nausea, irritability, depression, as well as lowered immune response. Most people however do not
feel any symptoms. Nevertheless, microwaves should be avoided by everyone. The extra minutes gained
from using microwaves is surely not worth the possible harm to the body.
The alternative is to warm your foods using a cooker or oven. A new type of oven called the halogen oven
uses light to heat food. Many people agree that foods cooked over conventional sources of heat have a far
superior taste to foods cooked using a microwave.
10 www.medb.es