Monday Moaning

The Soviet Union banned the use of microwaves in 1976 for a reason.

Why?

Experiment: Microwaved Water Killed The Plants In Just Days

by Marco Torres

“f you’re a regular reader of any type of website that thrives to educate on natural and toxic-free living, then you probably disposed of your microwave long ago. If you still use a microwave and just stumbled on this information, pay close attention as all the information on this page will eventually lead you to throw out your nuker and get back to old fashioned heating methods which are far more effective for your long-term health.In a science fair project, Arielle Reynolds a secondary school student in Sussex, demonstrated the effects of microwaved water fed to two genetically identical plants over a period of nine days. In the home experiment, she took filtered water and divided it into two parts. In the first part she heated to boiling in a pan on the stove, and the second part she heated to boiling in a microwave. Then after cooling she fed each of the microwaved water and pan heated water to two identical plants to see if there would be any difference in the growth between the normal boiled water and the water boiled in a microwave. Her thinking was that the structure or energy of the water may be compromised by microwaves. As it turned out, even she was amazed at the difference.
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This was not a double blind experiment, so she knew which plant was receiving each water. According to Arielle, she also wanted the microwaved ones to do poorly, and although most scientists would dismiss the idea, it is possible that her thoughts toward each plant had an effect as well. Regardless, the results are interesting and duplicate the results that others have reported in other plant experiments using microwaved water. My question is, if a 6th grade science fair project could produce these results, why have no other studies come forth, especially better controlled and double-blind which could validate these results to the scientific community? I hate to answer my own question, but it’s because they don’t want people to know.

Microwaves use a non-ionizing form of radiation which is not as cancerous as ionizing radiation but it is still very damaging to human health. The Soviet Union banned the use of microwaves in 1976 for a reason. They are lethal in every sense. Microwaves leaking radiation is a serious issue. Serious enough for the FDA to set legal limits on the leakage permitted by every microwave manufacturer. However, the only way to completely eliminate the radiation dangers associated with microwaves is not to use one. Microwave radiation has been known to cause cataracts, birth defects, cancer and other serious illnesses.

In Dr. Lita Lee’s book, “Health Effects of Microwave Radiation – Microwave Ovens,” and in the March and September 1991 issues of “Earthletter,” she stated that every microwave oven leaks electro-magnetic radiation, harms food, and converts substances cooked in it to dangerous organ-toxic and carcinogenic products.

In “Comparative Study of Food Prepared Conventionally and in the Microwave Oven,” published by Raum & Zelt in 1992, at 3(2): 43, it states: “Artificially produced microwaves, including those in ovens, are produced from alternating current and force a billion or more polarity reversals per second in every food molecule they hit. Production of unnatural molecules is inevitable. Naturally occurring amino acids have been observed to undergo isomeric changes (changes in shape morphing) as well as transformation into toxic forms, under the impact of microwaves produced in ovens.”

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. Microwaves quickly destroy the delicate molecules of vitamins and phytonutrients (plant medicines) naturally found in foods. One study showed that microwaving vegetables destroys up to 97% of the nutritional content (vitamins and other plant-based nutrients that prevent disease, boost immune function and enhance health).

Dr. Hertel was the first scientist to conceive and carry out a quality clinical study on the effects microwaved nutrients have on the blood and physiology of the human body. His small but well controlled study showed the degenerative force produced in microwave ovens and the food processed in them. The scientific conclusion showed that microwave cooking changed the nutrients in the food; and, changes took place in the participants’ blood that could cause deterioration in the human system. Hertel’s scientific study was done along with Dr. Bernard H. Blanc of the Swiss Federal Institute of Technology and the University Institute for Biochemistry.

Of all the natural substances – which are polar – the oxygen of water molecules reacts most sensitively. 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. This is contrary to conventional heating of food where heat transfers convectionally from without to within. Cooking by microwaves begins within the cells and molecules where water is present and where the energy is transformed into frictional heat. The following is a summary of the Russian investigations published by the Atlantis Raising Educational Center in Portland, Oregon:

– Microwaving prepared meats sufficiently to insure sanitary ingestion caused formation of d-Nitrosodienthanolamines, a well-known carcinogen.
– Microwaving milk and cereal grains converted some of their amino acids into carcinogens.
– Thawing frozen fruits converted their glucoside and galactoside containing 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.

Russian researchers also reported a marked acceleration of structural degradation leading to a decreased food value of 60 to 90% in all foods tested. Among the changes observed were:

– Deceased bio-availability of vitamin B complex, vitamin C, vitamin E, essential minerals and lipotropics factors in all food tested.
– Various kinds of damaged to many plant substances, such as alkaloids, glucosides, galactosides and nitrilosides.

According to Dr. Lee, changes are observed in the blood chemistries and the rates of certain diseases among consumers of microwaved foods. The symptoms above can easily be caused by the observations shown below. The following is a sample of these changes:

a. Lymphatic disorders were observed, leading to decreased ability to prevent certain types of cancers.
b. An increased rate of cancer cell formation was observed in the blood.
c. Increased rates of stomach and intestinal cancers were observed.
d. Higher rates of digestive disorders and a gradual breakdown of the systems of elimination were observed.

Decrease in Food Value: Microwave exposure caused significant decreases in the nutritive value of all foods researched. The following are the most important findings:

1. A decrease in the bioavailability [capability of the body to utilize the nutriment] of B-complex vitamins, Vitamin C, Vitamin E, essential minerals and lipotropics in all foods;
2. A loss of 60-90% of the vital energy field content of all tested foods;
3. A reduction in the metabolic behavior and integration process capability of alkaloids [organic nitrogen based elements], glucosides and galactosides, and nitrilosides;
4. A destruction of the nutritive value of nucleoproteins in meats;
5. A marked acceleration of structural disintegration in all foods.

Biological Effects of Exposure: Exposure to microwave emissions also had an unpredictably negative effect upon the general bio-logical welfare of humans. This was not discovered until the Russians experimented with highly sophisticated equipment and discovered that a human did not even need to ingest the material substance of the microwaved food substances: that even exposure to the energy-field itself was sufficient to cause such adverse side effects that the use of any such microwave apparatus was forbidden in 1976 by Soviet state law.

The following are the enumerated effects:

1. A breakdown of the human “life-energy field” in those who were exposed to microwave ovens while in operation, with side-effects to the human energy field of increasingly longer duration;
2. A degeneration of the cellular voltage parallels during the process of using the apparatus, especially in the blood and lymphatic areas;
3. A degeneration and destabilization of the external energy activated potentials of food utilization within the processes of human metabolism;
4. A degeneration and destabilization of internal cellular membrane potentials while transferring catabolic [metabolic breakdown] processes into the blood serum from the digestive process;
5. Degeneration and circuit breakdowns of electrical nerve impulses within the junction potentials of the cerebrum [the front portion of the brain where thought and higher functions reside];
6. A degeneration and breakdown of nerve electrical circuits and loss of energy field symmetry in the neuroplexuses [nerve centers] both in the front and the rear of the central and autonomic nervous systems;
7. Loss of balance and circuiting of the bioelectric strengths within the ascending reticular activating system [the system which controls the function of consciousness];
8. A long term cumulative loss of vital energies within humans, animals and plants that were located within a 500-meter radius of the operational equipment;
9. Long lasting residual effects of magnetic “deposits” were located throughout the nervous system and lymphatic system;
10. A destabilization and interruption in the production of hormones and maintenance of hormonal balance in males and females;
11. Markedly higher levels of brainwave disturbance in the alpha, theta, and delta wave signal patterns of persons exposed to microwave emission fields, and;
12. Because of this brainwave disturbance, negative psychological effects were noted, including loss of memory, loss of ability to concentrate, suppressed emotional threshold, deceleration of intellective processes, and interruptive sleep episodes in a statistically higher percentage of individuals subjected to continual range emissive field effects of microwave apparatus, either in cooking apparatus or in transmission stations.

How Do You Heat Your Food The Healthy Way? This is kind of a misnomer because there is truthfully, with perhaps the exception of dehydration, no way to heat food and maintain its structural and nutritional value. However, gently heating food in a cast iron pan over the stove may be the healthiest alternative to nuking it. This is the old fashioned way and it never failed our ancestors. If you really try and maintain a healthy diet, you should never have to reheat food in the first place because you simply will not have leftovers. If you can strive to consume at least half of your diet from raw foods, that is a huge step in the right direction to maintain their nutritional value. My mother always used to tell me that if food comes from a package, or has to be heated to be eaten, there’s a good a chance it’s low in nutrition. She was right for the most part, so keep that in mind when venturing the aisles at the grocery.”

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Marco Torres is a research specialist, writer and consumer advocate for healthy lifestyles. He holds degrees in Public Health and Environmental Science and is a professional speaker on topics such as disease prevention, environmental toxins and health policy.
Related: “Is Your Microwave Nuking Your Health?”
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Opinion:
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I have always had a mistrust of microwaves. Even when my mother had one, I used it only for heating water for my instant coffee. Sure, I experimented a few times with food, I remember making scrambled eggs, reheating pizza and thawing frozen food, but I was never enamoured with the device. So much so, that when I eventually married (already well versed in cooking), I wouldn’t have one in the house. Even later in life when I designed two different restaurant kitchens, my bosses both asked if I wanted a microwave, and I refused them. One of my bosses was a very highly qualified chef and he agreed with my culinary reasoning, the other wasn’t and simply agreed because it saved him money.
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I have since read adverse reports on microwaves, but none as damning as this exposé.
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I agree with the article, “if a 6th grade science fair project could produce these results, why have no other studies come forth, especially better controlled and double-blind which could validate these results to the scientific community? I hate to answer my own question, but it’s because they don’t want people to know.”
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This story: “he told me that he wanted to bring the water to boil [for coffee]. When the time shut the oven of, he removed the cup from the oven. As he looked into the cup, he noted that the water in the cup was not boiling, but instantly the water in the cup “blew up” into his face. The cup remained intact until he threw it out of his hand but all the water had flown out into his face due to the build up of energy. His whole face is blistered and he has 1st and 2nd degree burns to his face, which may leave scarring. He also may have lost partial sight in his left eye. While at the hospital, the doctor who was attending to him stated that this is a fairly common occurrence and water (alone) should never be heated in the microwave oven.”Rosemary’s Book Corner

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Now, go to the link and read General Electric’s and a scientists resposes.
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Sure enough, the world is full of rising cancer numbers and the increase of mental and social problems. We read about them every time the governments look at a health budget. There’s no denying that something is amiss.
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Just what aren’t we being told, and by whom?
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My guess is the industry, lobbying the government. Once again, we have profits before the people.
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This brings us to the point, how long are we going to wait to retake control of our lives from the inept and incompetent governments? Or are we just happy to roll along and accept that our lives are being treated as fodder for the corporate giants?
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5 responses to this post.

  1. Posted by smallftprints on April 23, 2012 at 12:11 pm

    Most people who have microwaves will say that they only use it to warm coffee or leftovers. But if it changes the structure of the food/liquid such that it can kill a plant, I wonder what it’s doing to humans. Nothing good, I’m sure! Thank you for posting this … it’s one of the most informative posts that I’ve read on the use of microwaves.

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    • @SF, like I said I have seen adverse articles before, but not a damning exposé like this, which was what prompted me to post it. Even using it to heat water can damage living organisms. No wonder the ‘powers that be’ don’t want people to know this.

      AV

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      Reply

  2. ~sigh~ I use my microwave for reheating on occasion, and like the other commenters, I have had a suspicion that it changed to structure of food to something unsavory– pardon the pun. I guess it’s time to trash it!

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  3. I have a microwave that just takes up space. I don’t use. My husband on the other hand uses one on occasion at work. So I always try to make sure he has a cold lunch and doesn’t need to hat it up! This is great info. Thanks for sharing! 🙂

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