… and You’ve Probably Ignored Them

Did you know that over 90% of American homes regularly use microwave ovens for meal preparation?

Microwave ovens pulse electromagnetic waves through food, exciting the molecules and causing them to move, vibrate and heat up as they respond to the microwave radiation.

It is a device called a Magnetron in the microwave oven that produces wave energy. This wave energy converts polarity of molecules from positive to negative.

This polarity changes millions of times every second in the microwave oven. Microwaves bombard the food molecules and makes the polarized molecules to radiate at the same frequency millions of times every second.

This heats the food but at the same time causes ‘structural isomerism’ – structural damage of the food molecules.

A Swiss study led by biologist and food scientist Dr. Hans Hertel identified the effects of microwaved food.

For eight weeks, eight people lived in a controlled environment and intermittently ate raw foods, conventionally cooked foods and microwaved foods.

Blood samples were tested after each meal. The microwaved food caused significant changes in blood chemistry.

The Dangers of Electromagnetic Radiation (EMF)
Have you ever wondered why food is often unevenly heated when you remove it from the microwave?

This happens because microwaves work with whatever water molecules are present, and since not all areas of food contain the same amount of water, heating becomes uneven.

A study conducted at Stanford University investigated the effects of microwaving breast milk.

One of the scientists stated “Microwaving human milk, even at a low setting, can destroy some of its important disease-fighting capabilities.”

They claimed that besides heating, there were many other disturbing alterations in the milk

In early 1991, a lawsuit was filed against an Oklahoma hospital after a patient died from receiving blood that was heated in a microwave oven.

In 1976, Russia banned microwaves because of their negative effect on health and wellbeing.

Eating food processed from a microwave oven causes permanent brain damage by “shorting out” electrical impulses in the brain.

The prolonged eating of microwaved foods causes cancerous cells to increase in human blood.

Minerals, vitamins, and nutrients of all microwaved food is reduced or altered so that the human body gets little or no benefit.

Microwaved foods cause stomach and intestinal cancerous growths (tumors). This may explain the rapid increased rate of colon cancer in America.

Continual ingestion of microwaved food causes immune system deficiencies through lymph gland and serum alterations.

Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence. 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.

In summary, its becoming more apparent that microwaves and microwave cause cancer and other malicious diseases. They have the power to destroy the goodness in our food and weaken our bodies.

We should all be thinking about permanently getting rid of them.

The Dangers of Microwave Ovens

Written for and published at Humans Are Free.

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