Throw your microwave oven away
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.
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.
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.
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.
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.
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
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
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.
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
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
You are paying a great price for
In a study by Dr. Radwan Farag of
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.
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.
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!