Microwaves – the ubiquitous convenience of our modern age. We find them in homes, chic cafes, take-away joints, and even motel rooms. But have you ever stopped to think about the health hazards they pose? It’s time we shed some light on the dangers of microwave ovens and why we should reconsider their use.
Who invented the microwave oven?
Believe it or not, microwave ovens were actually invented by the Nazis. Dubbed the “radiomissor,” they were intended to provide quick and fuel-efficient meals for the invasion of Russia. After the war, the Allies stumbled upon German medical research on microwaves and confiscated both the documents and working ovens. These findings were classified for further scientific investigation.
Research on Microwave ovens.
Meanwhile, the Russians conducted extensive research on microwave ovens and their biological effects. Alarmed by their discoveries, the Soviet Union went so far as to ban their use and issue international warnings about the health hazards associated with microwave ovens and similar electronic devices.
So, what did these investigations reveal? Let’s take a closer look at the research conducted by the Atlantis Rising Educational Center in Portland, Oregon:
In virtually all tested foods, carcinogens were formed as a result of microwaving. Even when the purpose was solely to cook, thaw, or heat food for safe consumption, harmful substances emerged.
The changes microwave ovens make on food.
- Microwaving prepared meats to ensure safety led to the formation of d-Nitrosodienthanolamines, a well-known carcinogen.
- Milk and cereal grains, when microwaved, saw the conversion of some amino acids into carcinogens.
- Thawing frozen fruits caused the conversion of certain fractions containing glucoside and galactoside into carcinogenic substances.
- Even a short exposure to microwaves transformed plant alkaloids in raw, cooked, or frozen vegetables into carcinogens.
- Root vegetables, when microwaved, exhibited the formation of carcinogenic free radicals.
What exactly do microwaves do to our bodies?
Eating food processed in a microwave oven can lead to permanent brain damage by interfering with electrical impulses. Hormone production in both males and females can be disrupted, affecting sex drive and fertility. Furthermore, the minerals, vitamins, and nutrients in microwaved food are significantly reduced or altered, depriving our bodies of essential benefits. Vegetables lose their mineral content and become cancerous free-radicals when cooked in microwaves.
Moreover, consuming microwaved food has been linked to stomach and intestinal cancerous tumors, increased cancerous cells in the blood, weakened immune systems, and a range of cognitive impairments including memory loss, lack of concentration, emotional instability, and decreased intelligence. Digestive disorders may also arise due to the alteration of elemental food substances. Incredibly, microwaved foods lose 60 to 90 percent of their vital-energy field, and the microwave itself accelerates the structural disintegration of the food.
To put it simply, microwaves are not our friends. They contribute to the development of diseases, strip away nutritional value, and compromise our well-being.
Given these risks, it begs the question: Why do we still rely on microwaves? Is the convenience of a quick meal worth sacrificing our health? Shouldn’t there be a government health warning on microwaves, similar to cigarette packaging? Imagine seeing a label that says, “This machine will injure your health” or even “This microwave will eventually harm you and your loved ones.”
Swiss research on the health safety of using microwave ovens.
But wait, there’s more evidence to consider if you haven’t already sent your microwave off for recycling!
A Swiss study led by biologist and food scientist Dr. Hans Hertel observed the effects of microwaved food. Over eight weeks, participants consumed raw foods, conventionally cooked foods, and microwaved foods in a controlled environment. Blood samples were taken after each meal, and the results revealed significant changes in blood chemistry after consuming microwaved food.
EMF from Microwave Ovens.
Microwave ovens emit high levels of EMF and should be discarded for this fact alone. Constant use and the close proximity required to operate them makes them extremely dangerous and challenging to our bodies which means that it is not only food they heat and cook is carcinogenic, the EMF they produce is also. A double health whammy which means the risk over convenience is too much take.
People that work in the food industry, cafes and possibly restaurants, should be very aware of the health risk they are taking with the constant use and closeness working with microwave ovens. If you are in this position a Nu-Me pendant will be your best protection against the EMF exposure – but don’t eat the food from them!
In conclusion:
So, perhaps it’s time to reconsider our reliance on microwaves and explore safer alternatives. Our health and well-being should always take precedence over convenience.
Margie
