Microwave Ovens – Food for Thought

by pew

microwave ovens - food for thought

Microwave ovens are a standard kitchen appliance in most homes these days. In fact the use of them has increased substantially in the last thirty years, not only in homes but commercially too, in restaurants and cafés.  

The microwave oven is marketed as safe, fast and energy efficient. But is it so safe and what does it actually do to the food that you consume or give to your child? Is there any chance we are harming our health and especially the health of our children by using a microwave oven?

The microwave oven is widely used these days and fits perfectly into the present day lifestyles of most families – it saves you time, when you have so little in the first place.

But in an age where illness and disease are still so prevalent and especially illnesses associated with nutrient deficiency and toxin overload, maybe we should be looking at the microwave. It may not be the cause of it all but there is every chance it is one piece of the jigsaw.

How does a microwave oven work?

Simply put, the microwave oven produces electromagnetic radiation of the right wavelength to make the food molecules vibrate rapidly.

All wave energy changes polarity (+ to -) with every cycle of a wave. In microwave ovens this happens billions of times per second. Food molecules, especially water have these same polarities. When the microwaves bombard the food they cause the food molecules to rotate at the same frequency, billions of times a second. All this agitation creates molecular friction, which in turn heats up the food.

The oven itself is basically an enclosed metal cavity (the door may be mostly plastic, but there’s a metal mesh in it that keeps the microwave radiation from escaping). A special type of vacuum tube, called a magnetron emits the microwave radiation, and a waveguide carries it into the cavity, where it bounces around until it’s absorbed by your food and converted to heat.

Safety

Manufacturers are subject to strict guidelines to ensure there is minimal leakage of radiation outside of the oven. This is the most studied and reported aspect of microwave ovens. However, if you ask most people they will say that they avoid standing in front of the microwave oven whilst it is heating something. What is the reason for this? Because people still believe it to be dangerous to do so.

Regardless, these same people are still quite happy to eat the food that has been exposed to the radiation inside the same microwave oven!

Studies

In America, neither universities nor the federal government have conducted any tests concerning the effects on the body from eating microwaved foods. They are more concerned with studies about what happens if the door on the microwave doesn’t close properly. This is rather strange; surely there should be studies on what happens to the food itself as well?

Swiss clinical study

Dr. Hans Ulrich Hertel (food scientist) and Dr Bernard H. Blanc (swiss federal institute of technology and the university institute for biochemistry) were the first scientists to conceive and carry out a quality clinical study on the effects microwaved nutrients have on the blood and physiology of the human body.

They showed that microwave cooking changed the nutrients in the food and that changes took place in the participants’ blood that could cause deterioration in the human system.

Their study took a group of volunteers and over a period of time, each received one food sample on an empty stomach. The samples being one of either milk or vegetables – raw, cooked normally or microwaved. Blood samples were taken immediately before eating and then at defined intervals after eating.

Significant changes were discovered in the blood samples from those eating the microwaved foods.

These changes included a decrease in all hemoglobin and cholesterol values, especially the ratio of HDL (good cholesterol) and LDL (bad cholesterol) values. White blood cells showed a more distinct short-term decrease following eating. Each of these indicators pointed to degeneration.

Leukocytes are signs of pathogenic effects on the living system, such as poisoning and cell damage. The increase of leukocytes in the participants who had microwaved foods showed that these increases were caused entirely by ingesting microwaved substances.

Reaction

Soon after these findings were published the authorities and industry reacted, strongly. There was a ‘gag order’ placed on the two scientists, stopping them from further publishing results. And Dr Hertel was convicted for ‘interfering with commerce’!  He fought this and five years later the European Court of Human Rights reversed both decisions. In addition Switzerland was ordered to pay Dr Hertel compensation.

This shows precisely how sensitive a subject this is.

Microwaved blood kills patient

In 1991 in Oklahoma, Norma Levitt (a hip surgery patient) died from a simple blood transfusion. Blood for transfusions is routinely warmed but not in microwave ovens. In this case however the nurse had done precisely that. The microwave irradiation had altered the blood causing death. This resulted in a law suit being filed because of the use of the microwave.

This makes it clear there’s more to heating with microwaves than you think or are led to believe. This form of ‘heating’ obviously does something to the substance it heats and by heating your food in a microwave oven you are ingesting these ‘unknowns’.

When is water not water

The anthroposophist A. Bohmert reported the following discovery in one of her presentations: water samples were heated, some in a microwave oven and others conventionally, and then left to cool down before use. These water samples were then used to bring grain to germination. The grain in contact with microwaved water was the only one that did not germinate.

Experiments have also been reported about watering plants with microwaved water and the plants not growing properly or in some cases actually dying. Here’s a link to an experiment showing the effects ;

Microwaved Water – See What It Does To Plants 

Think of your children

One microwaved meal won’t kill you but prolonged intake of such foods will surely cause damage. You might save time by using a microwave oven but how much time do you take off your life span by doing so? No long term studies have been done about the effects of consuming microwaved foods. Who is to say that the increase of cancer in the western world is not related to the use of microwaves?

You are of course free to make the choice for yourself but remember you are also making choices for your children. You are making decisions now that will affect the long term health of your child.

Before you pop that bottle of milk or jar of baby food in the microwave think about the consequences. What ‘unknowns’ are you introducing into your childs body? What nutrients in their food are you nuking and thus depriving them of? What long term illnesses are you exposing them to by altering their food by microwaving it? And what pressure are you putting on an immature body, yet to fully develop, by introducing potential toxins into it?

Can you be so sure it is ok to use a microwave that you risk your childs present and future health? Surely, taking that little extra time to heat conventually is worth the sure knowledge that you are not harming your child in the process.

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