Microwave Oven Radiation Damage
Should you want to effectively compromise your health even further, inducing significantly added free radical damage, continue to cook (or heat) food with your microwave oven!
Microwave ovens decay and change the molecular structure of food by the process of radiation. Had the manufacturers accurately called them "radiation ovens," it's doubtful they would have ever sold one, but that's exactly what microwave ovens are.
Microwaving creates new compounds, called radiolytic compounds, which are unknown fusions not found in nature. Radiolytic compounds are created by molecular decomposition - decay - as a direct result of the radiation. Dr. Hans Ulrich Hertel concluded that such technically derived energies may, indeed, be passed along to man inductively via eating microwaved food!
Dr. Lita Lee, author of Health Effects of Microwave Radiation, stated that every microwave oven leaks electro-magnetic radiation, harms food, and converts substances cooked in it to dangerous organ-toxic and carcinogenic products. For example, carcinogenic free radicals were formed in microwaved plants, especially root vegetables. According to Dr. Lee, changes are observed in the blood chemistries and the rates of certain diseases among consumers of microwaved foods.
The following is a sample of these changes: Lymphatic disorders were observed, leading to decreased ability to prevent certain types of cancers. An increased 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 a gradual breakdown of the systems of elimination were observed.
Long ago, Russian scientists observed that a long term cumulative loss of vital energies would occur within humans, animals and plants located within a 500-meter radius of the operational equipment. This was not discovered until they experimented with some highly sophisticated equipment. They discovered that a human did not even need to ingest the material substance of the microwaved food: that even exposure to the energy-field, itself, was sufficient to cause such adverse side effects. As a consequence of these findings, the use of any such microwave apparatus was forbidden in 1976 by Soviet state law. Other examples of their findings include, for example: (1.) Continually eating food processed from a microwave oven causes long term, permanent, brain damage by "shorting out" electrical impulses in the brain [de-polarizing or de-magnetizing the brain tissue]; (2.) The minerals in vegetables are altered into cancerous free radicals when cooked in a microwave oven; (3.) The prolonged eating of micro-waved foods causes cancerous cells to increase in human blood; And, (4.) Continual ingestion of micro-waved food causes immune system deficiencies through lymph gland and blood serum alterations.
The above information is condensed from The Hidden Hazards of Microwave Cooking by Anthony Wayne and Lawrence Newell. The full article is well worth a read and may be found in the Studies and Supplemental Reading section.
Should you want to effectively compromise your health even further, inducing significantly added free radical damage, continue to cook (or heat) food with your microwave oven!
Microwave ovens decay and change the molecular structure of food by the process of radiation. Had the manufacturers accurately called them "radiation ovens," it's doubtful they would have ever sold one, but that's exactly what microwave ovens are.
Microwaving creates new compounds, called radiolytic compounds, which are unknown fusions not found in nature. Radiolytic compounds are created by molecular decomposition - decay - as a direct result of the radiation. Dr. Hans Ulrich Hertel concluded that such technically derived energies may, indeed, be passed along to man inductively via eating microwaved food!
Dr. Lita Lee, author of Health Effects of Microwave Radiation, stated that every microwave oven leaks electro-magnetic radiation, harms food, and converts substances cooked in it to dangerous organ-toxic and carcinogenic products. For example, carcinogenic free radicals were formed in microwaved plants, especially root vegetables. According to Dr. Lee, changes are observed in the blood chemistries and the rates of certain diseases among consumers of microwaved foods.
The following is a sample of these changes: Lymphatic disorders were observed, leading to decreased ability to prevent certain types of cancers. An increased 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 a gradual breakdown of the systems of elimination were observed.
Long ago, Russian scientists observed that a long term cumulative loss of vital energies would occur within humans, animals and plants located within a 500-meter radius of the operational equipment. This was not discovered until they experimented with some highly sophisticated equipment. They discovered that a human did not even need to ingest the material substance of the microwaved food: that even exposure to the energy-field, itself, was sufficient to cause such adverse side effects. As a consequence of these findings, the use of any such microwave apparatus was forbidden in 1976 by Soviet state law. Other examples of their findings include, for example: (1.) Continually eating food processed from a microwave oven causes long term, permanent, brain damage by "shorting out" electrical impulses in the brain [de-polarizing or de-magnetizing the brain tissue]; (2.) The minerals in vegetables are altered into cancerous free radicals when cooked in a microwave oven; (3.) The prolonged eating of micro-waved foods causes cancerous cells to increase in human blood; And, (4.) Continual ingestion of micro-waved food causes immune system deficiencies through lymph gland and blood serum alterations.
The above information is condensed from The Hidden Hazards of Microwave Cooking by Anthony Wayne and Lawrence Newell. The full article is well worth a read and may be found in the Studies and Supplemental Reading section.
