by Mike Barrett
November 16, 2011
America’s most convenient appliance -
microwave ovens seem to be an absolute necessity in today’s
They are currently present in at least
90% of homes in America thanks to their ability to cook and reheat
foods or beverages in a simple, rapid way.The majority of people use
this kitchen appliance without question and often think they are a
reasonable alternative to conventional ovens for reheating or
However you may want to think twice
before using your microwave, as it could be one of the worst things
YOU do to your food.
The way in which
microwaves work and affect health
In short, microwave ovens are kitchen appliances which are used to
cook or reheat food by emitting microwaves.
Microwaves are a form of electromagnetic
radiation and are on the low energy end of the energy spectrum,
second to radio waves. The waves are generated by something called a
magnetron - something found within every microwave oven.
Magnetrons produce an electromagnetic field with a microwave
frequency of approximately 2,450 megaHertz (MGz), which is the
equivalent to 2.4 gigaHertz (GHz). Microwaves produced within the
microwave oven cause dialectric heating - they bounce around the
inside of the oven and are absorbed by whatever is placed in the
Don’t believe it? View the scientific research linking microwaves
to cancer, diabetes, and nutritional
In order for something to heat in a microwave oven, water must be
present within the substance. If water is not present, heating will
not occur and it would remain cool. The reason for this is that
water molecules within the food vibrate at an incredible speed,
creating molecular friction which is responsible for the heating of
The structure of the water molecules are
torn apart and vigorously deformed. This is much different than any
other method of cooking, as other methods such as convection ovens
heat up food by transferring heat convectionally from the outside
Hans Hertel, a Swiss scientist, states:
“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…
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.”
You might wonder why food is often
unevenly heated when taken out of the microwave.
The uneven heating occurs because
microwaves work with whatever water molecules are present, and since
not all areas of food contain the same amount of water, heating
While microwave cooking does begin within the molecules where water
is present, they don’t actually cook from “the inside out” like many
people believe. They actually start with the outer layers while the
inner layers are mostly heated and cooked simply by transference of
heat from the outer layers.
This is oftentimes why you’ll find that
the outside of the food is extremely hot while the inside seems to
have been absent during the re-heating or cooking.
Effects of Microwaves and Other Forms of Non-Ionizing Radiation
Microwaves are in fact radiation.
They are classified as non-ionizing
radiation - radiation which can change the position of atoms but is
not strong enough to alter their structure, composition, or
properties. Even though non-ionizing radiation is not strong enough
to alter the structure of atoms, it is still able to cause physical
A clear example of how non-ionizing
radiation can harm you is the damage caused to your skin and eyes
caused by the sun. When you use microwave cooking, you are exposing
yourself to microwave radiation.
Other forms of ionizing radiation are,
waves emitted from televisions, cell phones, and
Today we live in a technologically advanced
world. We could label the time we live in as the “technology age” as
well as the “radiation age”.
We are currently bombarded with
radiation from almost everything around us:
...and so much more.
Unfortunately, radiation doesn’t go away
over time, in fact, it just accumulates.
Although we’ve conducted study after study concluding that no amount
of radiation is safe, we don’t really know what all of this means in
the long term.
But here is what we do know:
When any radiation waves
resonate with a body part, the biological effect is
intensified. For example, microwave frequencies are very
similar to the frequencies of your brain. The effects
microwaves have on your brain are greater than those same
waves on any other part of the body.
Although studies are done to
view the effects of radiation, most of these studies are
done for short exposure periods at higher intensities. There
is an immense shortage of studies using long exposure
periods with low-level radiation. More research simply needs
to be done.
Radiation accumulates over time
and never goes away.
Due to the amount of radiation
everyone is exposed to every day, it is difficult to conduct
studies using control groups. Radiation can’t really be
controlled anymore due to the unavoidable invasion.
We simply don’t know the long-term
effects of microwave radiation, so why risk it by watching your food
cook in your microwave day after day and night after night.
use microwave ovens and why?
No one should be using microwave ovens.
This is especially true for babies,
children, if you are pregnant, already suffer from illness &
disease, or are already bombarded with more radiation than the
You may suffer
from “Microwave Sickness”
Tissues directly exposed to microwaves are subject to the same
deformities molecules go through, and this can in turn cause you to
experience “microwave sickness”.
Remember, it isn’t just microwave
ovens which emit this kind of radiation. Cell phone towers also emit this type of
People may experience any or all of the following after being
exposed to high levels of microwave radiation.
Depression and irritability
Weakened immune system
Insomnia and/or sleep
Frequent urination and extreme
Robert O. Becker, author of
The Body Electric, stated the following on page 314 in his book:
It’s [Microwave sickness] first
signs are low blood pressure and slow pulse. The later and most
common manifestations are chronic excitation of the sympathetic
nervous system [stress syndrome] and high blood pressure.
This phase also often includes headache, dizziness, eye pain,
sleeplessness, irritability, anxiety, stomach pain, nervous
tension, inability to concentrate, hair loss, plus an increased
incidence of appendicitis, cataracts, reproductive problems, and
The chronic symptoms are eventually succeeded by crisis
of adrenal exhaustion and ischemic heart disease [the blockage
of coronary arteries and heart attacks].
In another book entitled Health
Effects of Microwave Radiation, author Dr. Lita Lee also
expressed his concern over the use of microwaves.
Dr. Lee observed that the symptoms
listed above could be caused by certain observations shown below.
Lymphatic disorders were
observed, leading to decreased ability to prevent certain
types of cancers
An elevated rate of cancer cell
formation was observed in the blood
Increased rates of stomach and
intestinal cancers were observed
Higher rates of digestive
disorders and gradual breakdown of the systems of
elimination were observed
Life Energy is
Foods which haven’t been processed or cooked and are naturally
occurring contain life energy which is transmitted from the sun.
Biophotons are the smallest physical
unit of light which are stored in all life forms. They contain
bio-information and are partially responsible the feelings you get
which signify well-being and vitality.
Foods like naturally grown
vegetables and especially sun-ripened fruits are the main source for
these biophotons to humans.
Microwaving food, in effect, potentially destroys and depletes the
life energy, rendering the food completely dead and lifeless.
addition, the food’s nutritional value is lost and it becomes nearly
useless in terms of providing any real health benefit.
Fact - Russians
Banned the Microwave Oven After Extensive Studies
Microwaves were first invented by the Nazis in order to provide a
method of cooking for their troops during World War II.
Seeing as though these microwave ovens
have been experimental and new, the US War Department was assigned
to research these new devices shortly after the war.
Turns out, the U.S. didn’t really perform the extensive research
necessary for the new invention. Instead, the Russians decided to
tackle the issue with extreme force.
Intrigued by this new device, the Russians conducted in-depth
research to discover the biological effects they might possess.
The results were staggering enough to
lead to a ban of the new device in the Soviet Union. The ban,
however, was later lifted during Perestroika, the political movement
responsible for the restructuring of the Soviet Union.
The findings include:
Carcinogenic substances were
formed from the microwaving of nearly all foods tested
Microwaving milk and grains
resulted in carcinogenic substances being formed through the
conversion of amino acids
Microwaving prepared meats
caused cancer-causing agents such as d-Nitrosodienthanolamines
Microwaving fruits as a method
of thawing resulted in the conversion of glucoside and
galactoside fractions into carcinogenic substances
Extremely short exposure of raw,
cooked, or frozen vegetables converted their plant alkaloids
Carcinogenic free radicals were
formed in microwaved plants, especially root vegetables
Structural degradation leading to
decreased food value was found to be 60 to 90 percent overall for
all foods tested, with significant decreases in bioavailability of B
complex vitamins, vitamins C and E, essential minerals, and
Twenty years of the Russian research led to the international
warning about the damaging biological and environmental effects
The warning also included other similar
frequency electronic devices such as cell phones.
Say Goodbye to
Your Foods Nutritional Value
Although there hasn’t been as many studies on microwaves as say, the
importance of various vitamins and minerals, all of the studies
generally agree on one thing: nutritional value is significantly
reduced if you microwave food.
You’d think that studying microwaves
would be at the top of the list, given their place in our society,
but evidently their role is not significant enough for more thorough
Note that most of these studies have been done prior to 2000. This
may be due to the shift of focus from microwaves to a more prevalent
threat to humanity: the intense electromagnetic chaos from
electromagnetic devices such as cell phones, computers, and advanced
Here are some studies illustrating the
detrimental effects of microwaves and microwave cooking.
This study found that broccoli
when microwaved with a little bit of water loses up to 97%
of its beneficial antioxidants. Steamed broccoli only lost
11% or less. Some amounts of phenolic compounds and
glucosinolates were also lost. The study was published in
the November 2003 issue of The Journal of the Science of
Food and Agriculture.
Vitamin C in asparagus spears
was lost during a 1999 Scandinavian study.
One study found 60 seconds of
microwaving garlic depleted the food of it’s allinase,
garlic’s primary cancer-fighting ingredient.
Just 6 minutes of microwave
heating turned 30-40 percent of the B12 in milk into a dead
form, which was found in a Japanese study by Watanabe.
An Australian study recently
conducted showed that microwaves cause a higher degree of
“protein unfolding” than conventional heating.
A 1992 study found that breast
milk lost lysozyme activity, antibodies, and became a more
suitable environment for the potential growth of pathogenic
bacteria after being microwaved.
Food Leads to a Negative Impact on Human Physiology & the Heart
Hans Hertel, a Swiss food scientist, initiated the first
tests on microwaved food and microwave cooking to determine how
microwaves affect human physiology and the blood.
After studying these effects, Hertel
concluded that microwaving food leads to food degeneration. These
degenerative changes in nutrients caused changes in blood which
could cause health problems.
Health issues which could be caused are:
Elevated cholesterol levels
A plummet in leukocytes (white
blood cells), which could suggest poisoning
Decreased red blood cell levels
Production of radiolytic
Decreased hemoglobin levels,
which might indicate anemia
Another study found that microwave
frequency radiation affects the heart at non-thermal levels - levels
which are well below federal safety guidelines. To examine these
effects, the study used a 2.4GHz radiation frequency, which is the
same frequency emitted by microwave ovens as well as WiFi routers.
There is even evidence that this same frequency can cause elevated
blood sugar levels in certain people. This points to the possibility
that there may be a type 3 diabetes generated by dirty electricity.
Here is a video below making a presentation support this.
You may find the video “slow”, but it’s
well worth 7 minutes of your time:
Electromagnetic Biology and Medicine
Dirty Electricity Elevates
Blood Sugar Among Electrically Sensitive Diabetics