Microwave Menace

Microwave Ovens pose huge health risks that have been suppressed by big business.
Multiple medical studies have shown that exposure to microwave energy disrupts cellular communication, increases levels of bad cholesterol, impairs immune function and can destroy human cells.

Fast Food = Short Life

We all know that eating unhealthy food shortens your life, but few know that even eating healthy food but cooked in a microwave can shorten your life as well. Research done by Swiss scientists has shown the dangers of microwave-exposed food to our immune system and white blood cells. In addition, because microwaved food results in hot and cold spots, bacteria contained within the cooked food is not killed, resulting in infections plus an immune system with reduced ability to destroy the bacteria. See the Article “Cooked” by William Thomas.

Many authors have shown that eating microwaved food elevates the bad cholesterol and raises levels of free radicals, which are cancer-causing agents. Not even cooking water in a microwave is safe (see Dangers of Microwaved Water), and since humans are 97% water just being physically within 3 feet of a microwave oven while it is operating is dangerous.

One of the worst things to do is reheat breast milk in a microwave oven - this destroy the nutrient-rich, antibodies and actually turn healthy protein into toxic substances. Until fairly recently microwave ovens were banned in Russia.

There are case reports of anaphylactic shock in patients receiving blood transfusions after being warmed in a microwave. Microwaving plastics releases toxic fumes and microwaved popcorn causes the release of chemicals that have been shown to cause lung cancer especially in workers in the plants where the popcorn is packaged.

In summary, microwave exposure causes:

1-inactivation of Vitamin B12
2-long term, permanent brain damage by "shorting out" electrical iimpulses in the brain, depolarizing or demagnetizing the brain tissue.
3-inabililty to metabolize (breakdown) the unknown products created in a microwave oven.
4-Minerals, vitamins and nutrients in microwaved food is reduced or altered so that the human body gets little or no benefit
5-the minerals invegetables are altered into cancerous free radicals when cooked in a microwave oven
6- stomach and intestinal cancerous growths
7- cancerous cells to increase in blood
8- immune system deficieincies through lymph gland and serum alterations of blood antibodies
9- memory loss, loss of concentrtion, emotional instability and a decrease in intelligence

References:

Microwaving - Dangers to Your Food and You?

Microwaves: Modern Miracle or Menace

Microwave Ovens - A Bad Feeling

Cooked -

Dangers of Microwaved Water

Microwave Ovens - A Recipe for Cancer

Lawsuit filed for lung cancer caused by microwave popocorn

Additional article about mircrowaves

RUSSIANS BAN MICROWAVE OVENS added on September 27, 2006

After the World War II, the Russians also experimented with microwave ovens. From 1957 up to recently, their research has been carried out mainly at the Institute of Radio Technology at Klinsk, Byelorussia. According to US researcher William Kopp, who gathered much of the results of Russian and German research - and was apparently prosecuted for doing so (J. Nat. Sci, 1998; 1:42-3) - the following effects were observed by Russian forensic
teams:

1. Heating prepared meats in a microwave sufficiently for human consumption
created:
* d-Nitrosodiethanolamine (a well-known cancer-causing agent)
* Destabilization of active protein biomolecular compounds
* Creation of a binding effect to radioactivity in the atmosphere
* Creation of cancer-causing agents within protein-hydrosylate compounds in milk and cereal grains;

2. Microwave emissions also caused alteration in the catabolic
(breakdown) behavior of glucoside - and galactoside - elements within frozen fruits when thawed in this way;

3. Microwaves altered catabolic behavior of plant-alkaloids when raw, cooked or frozen vegetables were exposed for even very short periods;

4. Cancer-causing free radicals were formed within certain trace-mineral molecular formations in plant substances, especially in raw root vegetables;

5. Ingestion of micro-waved foods caused a higher percentage of cancerous cells in blood;

6. Due to chemical alterations within food substances, malfunctions occurred in the lymphatic system, causing degeneration of the immune system's capacity to protect itself against cancerous growth;

7. The unstable catabolism of micro-waved foods altered their elemental food substances, leading to disorders in the digestive system;

8. Those ingesting micro-waved foods showed a statistically higher incidence of stomach and intestinal cancers, plus a general degeneration of peripheral cellular tissues with a gradual breakdown of digestive and excretory system function;

9. Microwave exposure caused significant decreases in the nutritional value of all foods studied, particularly:
* A decrease in the bioavailability of B-complex vitamins, vitamin C, vitamin E, essential minerals and lipotrophics
* Destruction of the nutritional value of nucleoproteins in meats
* Lowering of the metabolic activity of alkaloids, glucosides, galactosides and nitrilosides (all basic plant substances in fruits and vegetables)
* Marked acceleration of structural disintegration in all foods.

As a result microwave ovens were banned in Russia in 1976; the ban was lifted after Perestroika.

Reference:-
http://www.relfe.com/microwave.html