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Asunto:[LEA-Venezuela] Bote su microonda o úselo para guardar pa n !!!
Fecha:Lunes, 15 de Diciembre, 2008  04:18:16 (-0400)
Autor:Euro Murzi <murzie>

4. Throw your microwave oven away

There is a reason why microwave ovens are banned in Europe. Well, that's at best wishful but some of the earliest research into the effects of microwaved food was conducted in the 1950s in Russia. That research indicated bigger dangers than destruction of nutrients.

Russian researchers found that people who ate microwaved foods had a statistically higher incidence of stomach and intestinal cancers, a general degeneration of peripheral cellular tissues, and a gradual breakdown of the digestive and excretory systems. Due to chemical alterations within the food, they had lymphatic malfunctions, causing a degeneration of the body’s immune system.

For instance, 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, and carcinogenic free radicals were formed in microwaved plants, especially root vegetables.

They also reported structural degradation leading to decreased availability of Vitamins B, C, E and essential minerals at a rate of 60 to 90 percent in all foods tested.

As a result of that research, the Soviets banned the use of microwave ovens in 1976 and issued an international warning on the health hazards, both biological and environmental, of microwave ovens and similar frequency electronic devices.

The ban has since been over-turned and the rest of the world appears not to have headed the warning. Meanwhile, researchers from the Spanish scientific research council CEBAS-CSIC found that cooking by microwave is the worst way to preserve at least one key nutrient in vegetables.

According to Dr. Cristina Garcia-Viguera, co-author of the study, microwaved broccoli loses 97 percent, 74 percent, and 87 percent of the three major cancer-protecting antioxidant compounds (flavonoids, sinapics and caffeoyl-quinic derivatives).

By comparison, steamed broccoli loses 11 percent, 0 percent and 8 percent of the very same antioxidants. In 1991, Dr. Hertel and Dr. Blanc of the Swiss Federal Institute of Technology and the University Institute for Biochemistry published a research paper indicating that food cooked in microwave ovens could pose a greater risk to health than food cooked by conventional means.

An article also appeared a Swiss environmental magazine entitled Journal Franz Weber, which stated that the consumption of food cooked in microwave ovens had cancerous effects on the blood as indicated by an increase of leukocytes, which could indicate cell damage, after eating microwaved substances.

As soon as Doctors Hertel and Blanc published their results, the authorities reacted. In 1992, a powerful trade organization, the Swiss Association of Dealers for Electro-apparatuses for Households and Industry, known as FEA forced the Swiss courts to issue a “gag order” against them. The following year, Dr. Hertel was convicted for “interfering with commerce” and prohibited from further publishing his results. However, the following year he successfully fought and won the decisions.

You are paying a great price for this convenience.

In a study by Dr. Radwan Farag of Cairo University, it was discovered that just two seconds of microwave energy destroys all the enzymes in a food, thus increasing our enzyme deficiency and altering the frequency of the food.

Microwaves can be detected up to 1500 feet away from the oven. Heating proteins in the microwave for 10 minutes or more may create a new, harmful type of protein. Also, microwave radiation has been known to leak and could disrupt the delicate balances in cellular growth.

In reality, there are a lot of studies, none very positive so the best course of action for the safety of all concerned should be a ban on the devices known as microwaves. Keep yours and use it as a bread box!

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