Microwave Radiation is proven to distort and deform the molecules of whatever food or other substance you subject to it rendering some nutrients inert, at best, and carcinogenic at its worst.
Microwave Ovens will threaten your health by violently ripping the molecules in your food apart and might be also responsible for the following symptoms also known as "microwave sickness."
· Insomnia, night sweats, and various sleep disturbances
· Headaches and dizziness
· Swollen lymph nodes
· Impaired cognition
· Depression and irritability
· Nausea and appetite loss
· Vision and eye problems
· Cataracts
· Frequent urination and extreme thirst
· Increased cholesterol levels
· Decreased numbers of Leukocytes (white blood cells), which can suggest poisoning
· Decreased numbers of red blood cells
· Production of radiolytic compounds
· Decreased hemoglobin levels, which could indicate anemia
· Degeneration of the bones
· Degeneration of the digestive system
· Severe damage to human cells and tissues
· Weakened immune system
· Lowered resistance to bacterial and viral infections
· Birth defects
· Reduced key antibodies
· Promotes potentially dangerous bacteria
· Higher percentage of cancerous cell within the blood serum
· Cancer
· Hormone Imbalance
· Poisoning of the body through released chemical toxins from the plastic containers/covers.
· High blood pressure
· Heart failure
· Blood clogs
· And many many more known hazardous effects…
We at QuantumHealingVibrations.com encourage each individual to do their own research and get well informed about this topic of the Negative Effects of Microwaves.
If you wish to get more informed about the hazardous effects of microwaves ovens and the gamma rays they produce and the potential dangers to our health, our families, and our surrounding environments, perhaps the easiest way to find information would be to simply Google search the words “negative effects of microwaves” and go from there. What you will discover there is terrifying.
However, for the purpose of this informative brochure we are only going to keep a very short amount of information about the scientific studies done as research of microwaves and their effect on foods and human bodies. All the information here was copied from the internet and reduced to a minimum to fit this pamphlet.
Study Confirms Microwaves Affect Your Heart
A recent study done by Dr. Magda Havas of Trent University on the effects of 2.4 GHz radiation (which is the frequency of radiation emitted microwave ovens) found "unequivocal evidence" that microwave frequency radiation affects the heart. Dr. Havas says:
"This study documents immediate and dramatic changes in both heart rate and heart rate variability caused by an approved device under federal guidelines in Canada and the USA".
No longer can skeptics claim that microwaves produce no immediate biological effects at ordinary household levels.
If you are experiencing rapid or irregular heartbeat, pain or pressure in your chest, you will want to visit your physician.
There is also evidence that this same frequency of radiation causes blood sugar to spike in susceptible individuals and may actually be the cause of one type of diabetes.
The Swiss Clinical Study: Hans Hertel
Dr. Hans Hertel, a highly cited Swiss food scientist, was the first scientist to study the effects of microwaved foods on the blood and physiology of human beings.
Dr. Hertel research found compelling evidence supporting the destructive effects of microwaves on the nutrients in the food and several negative health effects that took place in the blood.
His study, coauthored by Dr. Bernard Blanc of the Swiss Federal Institute of Technology and the University Institute for Biochemistry, revealed the degenerative forces produced by microwave ovens on the foods they cooked.
Dr. Hertel concluded that microwave cooking changes the structures of the water molecules that are torn apart and forcefully deformed and that are responsible for much of the deformation and degradation of cells and molecules.
Hertel's conclusions were that microwaving food damages components of the blood cells, such as:
· Increased cholesterol levels
· Decreased numbers of leukocytes (white blood cells), which can suggest poisoning
· Decreased numbers of red blood cells
· Production of radiolytic compounds
· Decreased hemoglobin levels, which could indicate anemia
Hertel wrote:
"There are no atoms, molecules, or cells of any organic system able to withstand such a violent, destructive power for any period of time. This will happen even during the microwave ovens’ low power range of milliwatts."
Microwaving Also Zaps the Nutrients Right Out of Your Food
The studies that have been done show that microwaving food damages its nutritional value. Your microwave turns your nutritionally rich food into "dead" food that can cause disease.
Some excellent scientific data has been gathered regarding the detrimental effects of microwaves on the nutrients in your food:
· A study published in the November 2003 issue of The Journal of the Science of Food and Agriculture found that broccoli "zapped" in the microwave with a little water lost up to 97 percent of its beneficial antioxidants. By comparison, steamed broccoli lost 11 percent or fewer of its antioxidants. There were also reductions in phenolic compounds and glucosinolates.
· A 1999 Scandinavian study of the cooking of asparagus spears found that microwaving caused a reduction in vitamin C.
· In a study of garlic, as little as 60 seconds of microwave heating was enough to inactivate its allinase, garlic's principle active ingredient against cancer.
· A Japanese study by Watanabe showed that just 6 minutes of microwave heating turned 30-40 percent of the B12 in milk into an inert (dead) form. This study has been cited by Dr. Andrew Weil as evidence supporting his concerns about the effects of microwaving.
· A recent Australian study showed that microwaves destroy the essential disease-fighting agents in breast milk that offer protection for your baby. In 1992, Quan found that microwaved breast milk lost lysozyme activity, antibodies, and fostered the growth of more potentially pathogenic bacteria.
Quan stated that more damage was done to the milk by microwaving than by other methods of heating, concluding: "Microwaving appears to be contraindicated at high-temperatures, and questions regarding its safety exist even at low temperatures."
· Another study about breast milk/infant formula by Lee in 1989 found vitamin content becomes depleted by microwaving, and certain amino acids are converted into other substances that are biologically inactive. Some altered amino acids are poisons to the nervous system and kidneys.
· Although many of the above studies are not new, there is certainly ample evidence that microwaving is NOT good for your food.
Heating food results in some nutrient loss, but using microwaves to heat food introduces the additional problem of the microwave effect also known as the "Microwave Sickness”. Let’s first have a look at how a microwave heats the food.
How Your Microwave Actually Heats Your Food
Microwaves are a form of electromagnetic radiation of very high energy called gamma ray waves of electrical and magnetic energy moving together through space.
Microwaves cause dielectric heating. They bounce around the inside of your oven and are absorbed by the food you put in it. Since water molecules are bipolar, having a positive end and negative end, they rotate rapidly in the alternating electric field. The water molecules in the food vibrate violently at extremely high frequencies – like millions of times per second – creating molecular friction, which heats up the food.
Structures of the water molecules are torn apart and forcefully deformed. This is different from conventional heating of food, whereby heat is transferred conventionally from the outside, inward. As an example, microwaves are used in the field of gene altering technology to weaken cell membranes. Scientists use microwaves to actually break cells apart. Impaired cells then become easy prey for viruses, fungi and other microorganisms.
· One scientist (Kakita 1995) was successful in demonstrating that microwaves are capable of extensively fragmenting and destroying viral DNA, something that cannot be accomplished by heating alone.
Additionally, microwaving creates new compounds that are not found in humans or in nature, called radiolytic compounds. We don't yet know what these compounds are doing to your body.
In addition to the violent frictional heat effects, called thermic effects, there are also athermic effects that are responsible for much of the deformation and degradation of cells and molecules.
Another word for these athermic effects is the "microwave effect".
Microwave Effect
When your tissues are directly exposed to microwaves, the same violent deformations occur and can cause "microwave effect."
People who have been exposed to high levels of microwave radiation experience a variety of symptoms created by microwaves’ gamma rays, including:
· Insomnia, night sweats, and various sleep disturbances
· Headaches and dizziness
· Swollen lymph nodes and a weakened immune system
· Impaired cognition
· Depression and irritability
· Nausea and appetite loss
· Vision and eye problems
· Frequent urination and extreme thirst
Microwave Radiation
“Microwaves will travel through walls if the microwave oven is against an inside wall."
Standing a foot away from a microwave oven while it's running can expose you to upwards of 400 milliGauss, and a mere 4 milliGauss has been firmly linked to leukemia. It would certainly be wise to avoid letting your children stand near the microwave when it's running, and avoid it yourself as much as possible—especially if you're pregnant. Also, since your eyes are known to be particularly susceptible to microwave radiation (high microwave exposures are known to cause cataracts). It is highly recommended to step away from your microwave while it's in use.
Twenty Years of Russian Research Supports Microwave Concerns
The Nazis are credited with inventing the first microwave-cooking device to provide mobile food support to their troops during their invasion of the Soviet Union in World War II. These first microwave ovens were experimental. After the war, the US War Department was assigned the task of researching the safety of microwave ovens.
But it was the Russians who really took the bull by the horns.
After the war, the Russians had retrieved some of these microwave ovens and conducted thorough research on their biological effects. Alarmed by what they learned, the Russians banned microwave ovens in 1976.
Twenty years of Russian research (and German studies as far back as 1942 in Berlin) make a strong argument against the safety of microwave cooking.
Their findings led the Russian government to issue an international warning about possible biological and environmental damage associated with the use of microwave ovens.
· Russian investigators found that carcinogens were formed from the microwaving of nearly all foods tested.
· The microwaving of milk and grains converted some of the amino acids into carcinogenic substances.
· Microwaving prepared meats caused the formation of the cancer-causing agents d-Nitrosodienthanolamines.
· Thawing frozen fruits by microwave converted their glucoside and galactoside 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.
· 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 lipotropics (substances that prevent abnormal accumulation of fat).
This finding is supported by the 1998 Japanese study by Watanabe about vitamin B12 in milk, cited above.
