would you be without your microwave oven? Aren’t they just a huge
time-saver? You can cook a meal in seconds. Even frozen food can be defrosted
and ready to eat in a matter of minutes.
have you ever wondered… are microwaves safe? Are there any dangers
to using them? How could there be any dangers? If there were, the government
would have taken microwave ovens off the market, right? These are the questions
we’re going to explore in this article.
Ovens Use Microwaves – a Form of EMF
name suggests, “microwave ovens” use microwaves. These microwaves,
which are a form of electromagnetic field (EMF) generated by a magnetron,
vibrate at a speed of 2.4 billion times per second. This causes the water
molecules in the food to resonate at very high frequencies and generate
heating of food is a different, much more gentler process altogether. Heat
is transferred by convection from the outside to the inside.
with microwaves begins in the cells and molecules where water is present.
This energy is transformed into frictional heat. These are called thermic
effects. Added to this are athermic effects which are not currently measurable
but are thought to deform the structures of molecules and have qualitative
Ovens Microwave Your Home
people realize that when you use a microwave oven, the microwaves do not
stay within the confines of the oven.
ovens have to meet safety standards set by the FDA. These standards “limit
the amount of microwaves that can leak from an oven throughout its lifetime
to 5 milliwatts (mW) of microwave radiation per square centimeter at approximately
2 inches from the oven surface.” This might sound quite rigorous,
but it’s not.
with an EMF meter show that even brand new microwave ovens emit significant
levels of microwave energy, otherwise known as radio frequency radiation.
this means is that when you switch your microwave oven on these EMFs permeate
into your home… traveling through walls, ceilings, and you. These
EMFs, though being in the non-ionizing range of the EMF spectrum, are not
2011 the World Health Organization officially classified this type of EMF
exposure as a class 2B possible carcinogen.
to this, a microwave ovens’ cables and motor also give off high magnetic
fields, often over 10 milligauss. Exposures of just
4 milligauss have been firmly linked to leukemia. Not surprisingly
these magnetic fields have also been categorized as carcinogenic.
70 Years of German and Russian Research Point to Microwave Dangers
years of Russian research, and German studies dating back to 1942 in Berlin,
make a strong case against the safety of microwave cooking.
Nazis are thought to have invented the first microwave ovens to provide
mobile food support to their troops during their invasion of the Soviet
Union in World War II. After the war the United States War Department was
given the task of researching the safety of microwave ovens. But it’s
the Russians who are credited with having performed the most thorough research.
the war the Russians set about researching the biological effects of microwave
ovens. This led to microwave ovens being banned in Russia in 1976. The ban
was later lifted during Perestroika to promote free trade with the west.
findings led the Russian government to issue an international warning about
possible biological and environmental damage associated with the use of
microwave ovens and other similar frequency electronic devices such as cell
Microwaves Safe? What the Research Tells Us
research on microwave ovens reveals the following…
prepared meats to ensure sanitary ingestion was found to provoke the
formation of d-Nitrosodienthanolamines, a well-known carcinogen.
- Microwaving milk
and cereal grains was found to convert some of their amino acids into
- Swiss clinical
trials have found that microwaving food increases cholesterol levels.
It was also found to decrease red and white blood cell counts while
decreasing hemoglobin and producing radiolytic compounds.
- Thawing frozen
fruits was found to convert their glucoside and galactoside containing
fractions into carcinogens.
- Even very short
exposure of raw, cooked, or frozen vegetables to microwaves was found
to convert their plant alkaloids into carcinogens.
- Russian and Japanese
studies have shown how food can lose nearly 60% to 90% of its food value
when cooked or heated in a microwave oven. Significant portions of Vitamins
B, C, E, and essential minerals have been found to be lost.
- Food cooked in
a microwave oven with a little water can lose up to 97% of its beneficial
- Another issue with
microwave ovens is that many people cook food in plastic and paper containers.
Carcinogenic toxins can leach out of this packaging into your food.
Studies have shown that chemicals such as polyethylene terpthalate (PET),
benzene, toluene, and xylene can leach from the packaging of common
microwavable foods such as pizzas, fries, and popcorn.
are microwarves safe? 4 reasons to get rid of your microwave
light of the above I take a firm line with microwave ovens. I cleared my
microwave oven out of my kitchen a long time ago.
how to survive without a microwave oven:
in a turbo oven or steamer instead. These are much healthier alternatives
your meals. Take your dinner out of the freezer that morning or the
night before so you don’t end up having to speed-defrost food.
soups and stews can be taken out the freezer an hour before mealtime
and partially defrosted in a sink of water then when sufficiently thawed
put in a pan to heat on the stove.
you do insist on keeping your microwave oven, don’t allow children,
pregnant women, and people with low immunity in your kitchen (or in
the adjacent rooms) when your microwave oven is on.
as far away as you can from your microwave oven when it is working.
Your risk of EMF exposure will be reduced significantly.
Your Quality of Food = Your Quality of Life
no doubt the food we eat affects our health. But already the foods we eat
contain more toxins and are nutritionally poorer than they were only a few
decades ago. If you use a microwave oven, not only are you diminishing the
nutritional value of food which is already less nutritional than it was
previously, you are also exposing yourself to potential harmful electromagnetic
fields which are known carcinogens.
microwaves safe? The resounding answer is NO. Do yourself and your family
a favor and remove them from your home and take steps to limit your exposure
at work and other areas where they’re used.
Oven Alert: The Dangers Of Microwaves Revealed
I first thought of writing about the dangers of microwave ovens, I hesitated.
By now, most health-conscious individuals are at least somewhat aware of
the dangers of microwaves or EMFs (electromagnetic frequencies) in general,
I thought. Surely, even more must know about the dangers of microwaving
food for human (or pet) consumption?
I read some startling statistics. Still today, 90% of American homes have
microwave ovens that are used for meal preparation. That’s 9 out of
10 households in the U.S! Based on this fact alone, I was convinced that
another review of the dangers of microwaving was certainly worth the effort.
The ugly truth about heating up food with microwaves
use electromagnetic energy (similar to radio waves) set to a specific frequency
in order to agitate water molecules in food. As these molecules get increasingly
agitated, they begin to vibrate atomically and eventually generate heat.
The increasing levels of agitation that occur when the microwave is on is
why microwaves can heat food so quickly and why they do so from the “inside
pretty benign so far, right? The problem begins at the very basic level.
The friction that heats the food also causes substantial damage to the surrounding
molecules, tearing them apart and deforming them. Unfortunately, over time,
as a person eats food from a microwave – the consequences can be devastating.
does science say about the dangers of microwaves?
former USSR banned use of microwave ovens in their country in 1976 and studies
as to the questionable nature of microwave ovens began in the late 1980s.
These studies have gone largely unknown and at times they have been suppressed
by gag orders and big business lobbying efforts.
of the most significant studies was conducted in 1991 by Swiss researcher
Dr. Hans Ulrich Hertel in partnership with Dr. Bernard H. Blanc of the Swiss
Federal Institute of Technology and the University Institute of Biochemistry.
and Blanc gave volunteers various preparations of milk and vegetables, some
served raw, some served after being heated conventionally and some after
being heated in a microwave oven. Blood samples were taken right before
consuming the food and at various points after consumption. Significant
changes were discovered in the blood of the individuals who consumed microwaved
food, including a decrease in hemoglobin and cholesterol values and higher
white blood cell counts (Leukocytosis) – which is often a sign of
an inflammatory response caused by infection or other factors.
which cannot be accounted for by normal daily deviations is taken very seriously
by hematologists,” Hertel said. “Leukocytes are often signs
of pathogenic effects on the living system, such as poisoning and cell damage.
The increase of leukocytes with the microwaved foods were more pronounced
than with all the other variants. It appears that these marked increases
were caused entirely by ingesting the microwaved substances.”
food from a microwave increases your risk of cancer
reports have discovered that microwaving fatty foods leads to the release
of dioxins (known carcinogens) as well as polyethylene terpthalate (PET).
Dishes made specifically for microwave oven use have been found to leak
BPA, or biphenol A, a xenoestrogen that has been linked to breast cancer.
study conducted by Trent University concluded with “unequivocal evidence”
that “microwave frequency radiation effects the heart at non-thermal
levels that are well below federal safety guidelines.”
all this science isn’t evidence enough as to the harmful effects of
microwaving, common sense might do the trick. Have you ever tasted an egg
after it has been “nuked?” What about some broccoli or a cup
have to admit, food just doesn’t smell (nor taste) right when it comes
out of the microwave.
and Zelt, in their “Comparative Study of Food Prepared Conventionally
and in the Microwave Oven,” sum it up nicely in terms that are in
alignment with “The 7 Essentials System ™” for healing
(and feeding) the body naturally:
basic hypothesis of natural medicine states that the introduction into the
human body of molecules and energies to which it is not accustomed is much
more likely to cause harm than good. Microwaved food contains both molecules
and energies not present in food cooked in the way humans have been cooking
food since the discovery of fire. Microwaves, including those in ovens,
are produced from alternating current and force a billion or more polarity
reversals per second in every food molecule they hit. Production of unnatural
molecules is inevitable.”
play it safe, not sorry. Ditch your microwave today and go back to cooking
the way nature intended. Your body – and the planet – will thank
the Author: Dr. Veronique Desaulniers (“Dr. V”) is a best-selling
author and specialist in Chiropractic, Bio-Energetics, Meridian Stress Analysis,
Homeopathy and Digital Thermography. After 30 years in active practice,
she decided to “retire” and devote her time to sharing her personal,
non-toxic Breast Cancer healing journey with others. Her years of experience
and research have culminated in “The 7 Essentials™ “,
a step-by-step coaching program that unravels the mystery of healing the
body. Her website and personal healing journey have touched the lives of
thousands of women around the globe. To get your F.R.E.E. 7-day mini e-course
and to receive her weekly inspiring articles on the power of natural medicine
– visit: BreastCancerConqueror.com
Proven Dangers Of Microwaves
from NEXUS Magazine, Volume 2, #25 (April-May '95).
printed from the April 1994 edition of Acres, USA.
in May of 1989, after Tom Valentine first moved to St Paul, Minnesota, he
heard on the car radio a short announcement that bolted him upright in the
driver's seat. The announcement was sponsored by Young Families, the Minnesota
Extension Service of the University of Minnesota: "Although microwaves
heat food quickly, they are not recommended for heating a baby's bottle,"
the announcement said.
bottle may seem cool to the touch, but the liquid inside may become extremely
hot and could burn the baby's mouth and throat. Also, the buildup of steam
in a closed container such as a baby's bottle could cause it to explode.
"Heating the bottle in a microwave can cause slight changes in the
milk. In infant formulas, there may be a loss of some vitamins. In expressed
breast milk, some protective properties may be destroyed."
report went on. "Warming a bottle by holding it under tap water or
by setting it in a bowl of warm water, then testing it on your wrist before
feeding, may take a few minutes longer, but it is much safer." Valentine
asked himself: If an established institution like the University of Minnesota
can warn about the loss of particular nutrient qualities in microwaved baby
formula or mother's milk, then somebody must know something about microwaving
they are not telling everybody.
1991, word leaked out about a lawsuit in Oklahoma. A woman named Norma Levitt
had hip surgery, only to be killed by a simple blood transfusion when a
nurse "warmed the blood for the transfusion in a microwave oven"!
Logic suggests that if heating or cooking is all there is to it, then it
doesn't matter what mode of heating technology one uses. However, it is
quite apparent that there is more to 'heating' with microwaves than we've
been led to believe.
for transfusions is routinely warmed-but not in microwave ovens! In the
case of Mrs Levitt, the microwaving altered the blood and it killed her.
Does it not therefore follow that this form of heating does, indeed, do
'something different' to the substances being heated? Is it not prudent
to determine what that 'something different' might do? A funny thing happened
on the way to the bank with all that microwave oven revenue: nobody thought
about the obvious. Only 'health nuts' who are constantly aware of the value
of quality nutrition discerned a problem with the widespread 'denaturing'
of our food. Enter Hans Hertel.
tiny town of Wattenwil, near Basel in Switzerland, there lives a scientist
who is alarmed at the lack of purity and naturalness in the many pursuits
of modern mankind. He worked as a food scientist for several years with
one of the many major Swiss food companies that do business on a global
scale. A few years ago, he was fired from his job for questioning procedures
in processing food because they denatured it. "The world needs our
Hertel told Tom Valentine as they shared a fine meal at a resort hotel in
Todtmoss, Germany. "We, the scientists, carry the main responsibility
for the present unacceptable conditions. It is therefore our job to correct
the situation and bring the remedy to the world. I am striving to bring
man and techniques back into harmony with nature. We can have wonderful
technologies without violating nature." Hans is an intense man, driven
by personal knowledge of violations of nature by corporate man and his state-supported
monopolies in science, technology and education.
same time, as the two talked, his intensity shattered into a warm smile
and he spoke of the way things could be if mankind's immense talent were
to work with nature and not against her. Hans Hertel is the first scientist
to conceive of and carry out a quality study on the effects of microwaved
nutrients on the blood and physiology of human beings. This small but well-controlled
study pointed the firm finger at a degenerative force of microwave ovens
and the food produced in them.
conclusion was clear: microwave cooking changed the nutrients so that changes
took place in the participants' blood; these were not healthy changes but
were changes that could cause deterioration in the human systems. Working
with Bernard H. Blanc of the Swiss Federal Institute of Technology and the
University Institute for Biochemistry, Hertel not only conceived of the
study and carried it out, he was one of eight participants. "To control
as many variables as possible, we selected eight individuals who were strict
macrobiotic diet participants from the Macrobiotic Institute at Kientel,
Switzerland," Hertel explained. "We were all housed in the same
hotel environment for eight weeks. There was no smoking, no alcohol and
no sex." One can readily see that this protocol makes sense.
all, how could you tell about subtle changes in a human's blood from eating
microwaved food if smoking, booze, junk food, pollution, pesticides, hormones,
antibiotics and everything else in the common environment were also present?
"We had one American, one Canadian and six Europeans in the group.
I was the oldest at 64 years, the others were in their 20s and 30s,"
published the results of this study in Search for Health in the Spring of
1992. But the follow-up information is available only in a later edition,
and also in Acres, USA. In intervals of two to five days, the volunteers
in the study received one of the food variants on an empty stomach. The
food variants were:
milk from a biofarm
same milk conventionally cooked
milk from Intermilk Berne
same raw milk cooked in a microwave oven
vegetables from an organic farm
same vegetables cooked conventionally
same vegetables frozen and defrosted in the microwave oven
the same vegetables cooked in the microwave oven
overall experiment had some of the earmarks of the Pottenger cat studies,
except that now human beings were test objects, the experiment's time-frame
was shorter, and a new heat form was tested. Once the volunteers were isolated
at the resort hotel, the test began. Blood samples were taken from every
volunteer immediately before eating.
blood samples were taken at defined intervals after eating from the above-numbered
milk or vegetable preparations. Significant changes were discovered in the
blood of the volunteers who consumed foods cooked in the microwave oven.
These changes included a decrease in all hemoglobin values and cholesterol
values, especially the HDL (good cholesterol) and LDL (bad cholesterol)
values and ratio.
(white blood cells) showed a more distinct short-term decrease following
the intake of microwaved food than after the intake of all the other variants.
Each of these indicators point in a direction away from robust health and
toward degeneration. Additionally, there was a highly significant association
between the amount of microwave energy in the test foods and the luminous
power of luminescent bacteria exposed to serum from test persons who ate
led Hertel to the conclusion that such technically derived energies may,
indeed, be passed along to man inductively via consumption of microwaved
food. "This process is based on physical principles and has already
been confirmed in the literature," Hertel explained. The apparent additional
energy exhibited by the luminescent bacteria was merely extra confirmation.
is extensive scientific literature concerning the hazardous effects of direct
microwave radiation on living systems," Hertel continued. "It
is astonishing, therefore, to realise how little effort has been made to
replace this detrimental technique of microwaves with technology more in
accordance with nature. "Technically produced microwaves are based
on the principle of alternating current.
molecules and cells hit by this hard electromagnetic radiation are forced
to reverse polarity 1 to 100 billion times a second. There are no atoms,
molecules or cells of any organic system able to withstand such a violent,
destructive power for any extended period of time, not even in the low energy
range of milliwatts."Of all the natural substances-which are polar-the
oxygen of water molecules reacts most sensitively. This is how microwave
cooking heat is generated-friction from this violence in water molecules.
Structures of molecules are torn apart, molecules are forcefully deformed
(called structural isomerism) and thus become impaired in quality.
is contrary to conventional heating of food, in which heat transfers convectionally
from without to within. Cooking by microwaves begins within the cells and
molecules where water is present and where the energy is transformed into
frictional heat." The question naturally arises: What about microwaves
from the sun? Aren't they harmful? Hertel responded: "The microwaves
from the Sun are based on principles of pulsed direct current.
rays create no frictional heat in organic substance." In addition to
violent frictional heat effects (called thermic effects), there are also
athermic effects which have hardly ever been taken into account, Hertel
added. "These athermic effects are not presently measurable, but they
can also deform the structures of molecules and have qualitative consequences.
example, the weakening of cell membranes by microwaves is used in the field
of gene altering technology. Because of the force involved, the cells are
actually broken, thereby neutralizing the electrical potentials-the very
life of the cells-between the outer and inner sides of the cell membranes.
Impaired cells become easy prey for viruses, fungi and other micro-organisms.
natural repair mechanisms are suppressed, and cells are forced to adapt
to a state of energy emergency: they switch from aerobic to anaerobic respiration.
Instead of water and carbon dioxide, hydrogen peroxide and carbon monoxide
are produced." It has long been pointed out in the literature that
any reversal of healthy cell processes may occur because of a number of
reasons, and our cells then revert from a "robust oxidation" to
an unhealthy "fermentation".
same violent friction and athermic deformations that can occur in our bodies
when we are subjected to radar or microwaves, happens to the molecules in
the food cooked in a microwave oven. In fact, when anyone microwaves food,
the oven exerts a power input of about 1,000 watts or more. This radiation
results in destruction and deformation of molecules of food, and in the
formation of new compounds (called radiolytic compounds) unknown to man
established science and technology argues forcefully that microwaved food
and irradiated foods do not have any significantly higher "radiolytic
compounds" than do broiled, baked or other conventionally cooked foods-but
microwaving does produce more of these critters. Curiously, neither established
science nor our ever-protective government has conducted tests-on the blood
of the eaters-of the effects of eating various kinds of cooked foods. Hertel
and his group did test it, and the indication is clear that something is
amiss and that larger studies should be funded.
apparently toxic effects of microwave cooking is another in a long list
of unnatural additives in our daily diets. However, the establishment has
not taken kindly to this work. "The first drawing of blood samples
took place on an empty stomach at 7.45 each morning," Hertel explained.
"The second drawing of blood took place 15 minutes after the food intake.
The third drawing was two hours later." >From each sample, 50 ml
of blood was used for the chemistry and five millimetres for the hematology
and the luminescence. The hematological examinations took place immediately
after drawing the samples.
hemoglobin, mean hemoglobin concentration, mean hemoglobin content, leukocytes
and lymphocytes were measured. The chemical analysis consisted of iron,
total cholesterol, HDL cholesterol and LDL cholesterol. The results of erythrocyte,
hemoglobin, hematocrit and leukocyte determinations were at the "lower
limits of normal" in those tested following the eating of the microwaved
samples. "These results show anaemic tendencies. The situation became
even more pronounced during the second month of the study," Hertel
with those decreasing values, there was a corresponding increase of cholesterol
values." Hertel admits that stress factors, from getting punctured
for the blood samples so often each day, for example, cannot be ruled out,
but the established baseline for each individual became the "zero values"
marker, and only changes from the zero values were statistically determined.
With only one round of test substances completed, the different effects
between conventionally prepared food and microwaved food were marginal-although
noticed as definite "tendencies".
test continued, the differences in the blood markers became "statistically
significant". The changes are generally considered to be signs of stress
on the body. For example, erythrocytes tended to increase after eating vegetables
from the microwave oven. Haemoglobin and both of the mean concentration
and content haemoglobin markers also tended to decrease significantly after
eating the microwaved substances.
(an increase in white blood cells)," Hertel explained, "which
cannot be accounted for by normal daily deviations such as following the
intake of food, is taken seriously by haematologists. Leukocyte response
is especially sensitive to stress. They are often signs of pathogenic effects
on the living system, such as poisoning and cell damage. The increase of
leukocytes with the microwaved foods was more pronounced than with all the
that these marked increases were caused entirely by ingesting the microwaved
substances." The cholesterol markers were very interesting, Hertel
stressed: "Common scientific belief states that cholesterol values
usually alter slowly over longer periods of time. In this study, the markers
increased rapidly after the consumption of the microwaved vegetables. However,
with milk, the cholesterol values remained the same and even decreased with
the raw milk significantly."
believes his study tends to confirm newer scientific data that suggest cholesterol
may rapidly increase in the blood secondary to acute stress. "Also,"
he added, "blood cholesterol levels are less influenced by cholesterol
content of food than by stress factors. Such stress-causing factors can
apparently consist of foods which contain virtually no cholesterol-the microwaved
plain to see that this individually financed and conducted study has enough
meat in it to make anyone with a modicum of common sense sit up and take
notice. Food from the microwave oven caused abnormal changes, representing
stress, to occur in the blood of all the test individuals. Biological individuality,
a key variable that makes a mockery of many allegedly scientific studies,
was well accounted for by the established baselines. So, how has the brilliant
world of modern technology, medicine and 'protect the public' government
reacted to this impressive effort?
as Hertel and Blanc announced their results, the hammer of authority slammed
down on them. A powerful trade organization, the Swiss Association of Dealers
for Electroapparatuses for Households and Industry, known simply as FEA,
struck swiftly. They forced the President of the Court of Seftigen, Kanton
Bern, to issue a 'gag order' against Hertel and Blanc.
attack was so ferocious that Blanc quickly recanted his support-but it was
too late. He had already put into writing his views on the validity of the
studies where he concurred with the opinion that microwaved food caused
the blood abnormalities. Hertel stood his ground, and today is steadfastly
demanding his rights to a trial. Preliminary hearings on the matter have
been appealed to higher courts, and it's quite obvious the powers that be
do not want a 'show trial' to erupt on this issue. In March 1993, the court
handed down this decision based upon the complaint of the FEA:"Consideration.
Request from the plaintiff (FEA) to prohibit the defendant (Dr Ing. Hans
Hertel) from declaring that food prepared in the microwave oven shall
be dangerous to health and lead to changes in the blood of consumers,
giving reference to pathologic troubles as also indicative for the beginning
of a cancerous process. The defendant shall be prohibited from repeating
such a statement in publications and in public talks by punishment laid
down in the law.
- The jurisdiction
of the judge is given according to law.
- The active legitimacy
of the plaintiff is given according to the law.
- The passive legitimacy
of the defendant is given by the fact that he is the author of the polemic
[published study] in question, especially since the present new and revised
law allows to exclude the necessity of a competitive situation, therefore
delinquents may also be persons who are not co-competitors, but may damage
the competing position of others by mere declarations.[Apparently, Swiss
corporations have lobbied in a law that nails "delinquents"
who disparage products and might do damage to commerce by such remarks.
So far, the US Constitution still preserves freedom of the press.]
- Considering the relevant
situation it is referred to three publications: the public renunciation
[sic] of the so-called co-author Professor Bernard Blanc, the expertise
of Professor Teuber [expert witness from the FEA] about the above-mentioned
publication, the opinion of the public health authorities with regard
to the present stage of research with microwave ovens as well as to repeated
statements from the side of the defendant about the danger of such ovens.
- It is not considered
of importance whether or not the polemic of the defendant meets the approval
of the public, because all that is necessary is that a possibility exists
that such a statement could find approval with people not being experts
themselves. Also, advertising involving fear is not allowed and is always
disqualified by the law. The necessity for a fast interference is in no
case more advised than in the processes of competition. Basically, the
defendant has the right to defend himself against such accusations. This
right, however, in cases of pressing danger with regard to impairing the
rights of the plaintiff when this is requested.
of this pending request of the plaintiff, the court arrives at the conclusion
that because of special presuppositions as in this case, a definite disadvantage
for the plaintiff does exist, which may not easily be repaired, and therefore
must be considered to be of immediate danger. The case thus warrants the
request of the plaintiff to be justified, even without hearing the defendant.
because it is not known when the defendant will bring further statements
into the public. The judge is also of the opinion that because the publications
are made up to appear as scientific, and therefore especially reliable-looking,
they may cause additional bad disadvantages. It must be added that there
does obviously not exist a just reason for this publication because there
is no public interest for pseudo-scientific unproved declarations. Finally,
these ordered measures do not prove to be disproportionate.
is prohibited, under punishment of up to F5,000, or up to one year in prison,
to declare that food prepared in microwave ovens is dangerous to health
and leads to pathologic troubles as also indicative for the beginning of
a cancerous process. The plaintiff pays the costs. (Signed) President of
the Court of Seftigen Kraemer." If you cannot imagine this kind of
decision coming from a court in the United States, you have not been paying
attention to the advances of administrative law.
defied the court and has loudly demanded a fair hearing on the truth of
his claims. The court has continued to delay, dodge, appeal and avoid any
media-catching confrontation. As of this writing, Hans is still waiting
for a hearing with media coverage-and he's still talking and publishing
his findings. "They have not been able to intimidate me into silence,
and I will not accept their conditions," Hertel declared.
have appeared at large seminars in Germany, and the study results have been
well-received. Also, I think the authorities are aware that scientists at
Ciba-Geigy [the world's largest pharmaceutical company, headquartered in
Switzerland] have vowed to support me in court." As those powerful
special interests in Switzerland who desire to sell microwave ovens by the
millions continued to suppress open debate on this vital issue for modern
civilisation, new microwave developments blossomed in the United States.
journal Pediatrics (vol. 89, no. 4, April 1992), there appeared an article
titled, "Effects of Microwave Radiation on Anti-infective Factors in
Human Milk". Richard Quan, M.D. from Dallas, Texas, was the lead name
of the study team. John A. Kerner, M.D., from Stanford University, was also
on the research team, and he was quoted in a summary article on the research
that appeared in the 25 April 1992 issue of Science News.
the full flavour of what may lie ahead for microwaving, here is that summary
article: "Women who work outside the home can express and store breast
milk for feedings when they are away. But parents and caregivers should
be careful how they warm this milk. A new study shows that microwaving human
milk-even at a low setting-can destroy some of its important disease-fighting
milk can be refrigerated safely for a few days or frozen for up to a month;
however, studies have shown that heating the milk well above body temperature-37°C-can
break down not only its antibodies to infectious agents, but also its lysozymes
or bacteria-digesting enzymes.
when paediatrician John A. Kerner, Jr, witnessed neonatal nurses routinely
thawing or reheating breast milk with the microwave oven in their lounge,
he became concerned. "In the April 1992 issue of Pediatrics (Part I),
he and his Stanford University co-workers reported finding that unheated
breast milk that was microwaved lost lysozyme activity, antibodies and fostered
the growth of more potentially pathogenic bacteria.
heated at a high setting (72°C to 98°C) lost 96 per cent of its
immunoglobulin-A antibodies, agents that fend off invading microbes. "What
really surprised him, Kerner said, was finding some loss of anti-infective
properties in the milk microwaved at a low setting-and to a mean of just
changes at such low temperatures suggest 'microwaving itself may in fact
cause some injury to the milk above and beyond the heating'. "But Randall
M. Goldblum of the University of Texas Medical Branch in Galveston disagrees,
saying: 'I don't see any compelling evidence that the microwaves did any
the heating.' Lysozyme and antibody degradation in the coolest samples may
simply reflect the development of small hot spots-potentially 60°ree;C
or above-during microwaving, noted Madeleine Sigman-Grant of Pennsylvania
State University, University Park. And that's to be expected, she said,
because microwave heating is inherently uneven-and quite unpredictable when
volumes less than four millilitres are involved, as was the case in the
considers use of a microwave to thaw milk an especially bad idea, since
it is likely to boil some of the milk before all has even liquefied. Stanford
University Medical Center no longer microwaves breast milk, Kerner notes.
And that's appropriate, Sigman-Grant believes, because of the small volumes
of milk that hospitals typically serve newborns-especially premature infants."
Tom Valentine, after chasing this story, found it interesting that 'scientists'
have so many 'beliefs' to express rather than prove fact. Yet facts eventually
snuff out credential-based conjecture. Researcher Quan, in a phone interview,
said that he believed the results of research so far warranted further detailed
study of the effects of microwave cooking on nutrients.
summary sentence in an abstract of the research paper is very clear: "Microwaving
appears to be contra-indicated at high temperatures, and questions regarding
its safety exist even at low temperatures." The final statement of
the study conclusion reads:"This preliminary study suggests that microwaving
human milk could be detrimental. Further studies are needed to determine
whether and how microwaving could safely be done."
further studies are not scheduled at this time. If there are so many indications
that the effects of microwaves on foods can degrade the foods far above
the known breakdowns of standard cooking, is it not reasonable to conduct
exhaustive studies on living, breathing human beings to determine if it's
possible that eating microwaved foods continuously, as many people do, can
be significantly detrimental to individual health? If you wanted to introduce
a herbal supplement into the American mainstream and make any health claims
for it, you would be subjected to exhaustive documentation and costly research.
the microwave-oven industry had only to prove that the dangerous microwaves
could, indeed, be contained within the oven and not escape into the surrounding
area where the radiation could do damage to people. The industry must admit
that some microwaves escape even in the best-made ovens. So far, not one
thought has been given by the industry to the possibility that the nutrients
could be so altered as to be deleterious to health.
this makes sense in a land that encourages farmers to poison crops and soils
with massive amounts of synthesised chemicals, and encourages food processors
to use additives that enhance shelf-life of foods regardless of the potential
for degrading the health of the consumer. How many hundreds of pounds of
microwaved food per capita is consumed in America each year? Are we going
to continue to take it from established authority, without question, on
the premise that they know best?
Did the Russians Ban an Appliance Found in 90% of American Homes?
you probably know that what you eat has a profound impact on your health.
The mantra, "You are what you eat" is really true. But you need
to consider not only WHAT you buy, but how you cook it.
most of your food raw is ideal. But most of us are not going to be able
to accomplish a completely raw diet, and we'll end up cooking some percentage
of our food.
food preparation starts with high quality foods and food preparation and
that means saying sayonara to your microwave oven. Need to sterilize a dishcloth?
Use your microwave. But zapping your casserole is a BAD idea if you are
interested in preparing healthy food.
the no nukes policy? When it comes to microwave ovens, the price for convenience
is to compromise your health. In this article, I will review what we know
about the effects of microwaves on your food and on your body.
State of Our Soils
the past century, the quality of fresh food has declined due to soil depletion,
unsustainable farming practices, overproduction of crops, and the use of
pesticides and herbicides. You can no longer assume you're getting all of
the vitamins, minerals, enzymes, and phytonutrients you need by eating a
multitude of fresh produce – even if you're eating organically.
surprisingly, a calorie today will provide you less nutrition than a calorie
from 100, or even 50 years ago.
recent studies of historical food composition have shown 5 to 40 percent
declines in some of the minerals in fresh produce, and another study found
a similar decline in our protein sources.1
more than ever, you must be careful to maximize the "bang for your
buck" when it comes to the foods you eat.
shows that your microwave oven will NOT help you in these efforts –
and in fact will threaten your health by violently ripping the molecules
in your food apart, rendering some nutrients inert, at best, and carcinogenic
at its worst.
Comes at Significant Toxic Threat to You and Your Family
heat food by causing water molecules in it to resonate at very high frequencies
and eventually turn to steam which heats your food. While this can rapidly
heat your food, what most people fail to realize is that it also causes
a change in your food's chemical structure.
are numerous issues that have emerged since microwave ovens were first introduced
to consumers more than 40 years ago, besides depleting your food's nutritional
value, which will be addressed a bit later.
first thing you probably noticed when you began microwaving food was how
uneven the heating is.
spots" in microwaved food can be hot enough to cause burns—or
build up to a "steam explosion." This has resulted in admonitions
to new mothers about NOT using the microwave to heat up baby bottles, since
babies have been burned by super-heated formula that went undetected.
problem with microwave ovens is that carcinogenic toxins can leach out of
your plastic and paper containers/covers, and into your food.
January/February 1990 issue of Nutrition Action Newsletter reported the
leakage of numerous toxic chemicals from the packaging of common microwavable
foods, including pizzas, chips and popcorn. Chemicals included polyethylene
terpthalate (PET), benzene, toluene, and xylene. Microwaving fatty foods
in plastic containers leads to the release of dioxins (known carcinogens)
and other toxins into your food. 8 2
of the worst contaminants is BPA, or bisphenol A, an estrogen-like compound
used widely in plastic products. In fact, dishes made specifically for the
microwave often contain BPA, but many other plastic products contain it
distorts and deforms the molecules of whatever food or other substance you
subject to it. An example of this is blood products.
is normally warmed before being transfused into a person. Now we know that
microwaving blood products damages the blood components. In fact, one woman
died after receiving a transfusion of microwaved blood in 1991, which resulted
in a well-publicized lawsuit.
may have heard that there is some danger of microwaves escaping from your
microwave while it's operating. This was more of a risk with earlier models
than with recent ones, which undergo more rigorous testing.
there are very small amounts of radiation leakage through the viewing glass,
but the FDA reports these levels are "insignificant" and "well
below the level known to harm people."
FDA has been regulating microwave ovens since 1971 through its electronic
product radiation control program, which is mandated by the Electronic Product
Radiation Control provisions of the Food Drug and Cosmetic Act3.
FDA limits the amount of microwaves that can leak from an oven throughout
its lifetime to 5 milliwatts (mW) per square centimeter at approximately
2 inches from the oven surface. Because microwave energy decreases dramatically
as you move away from the source of the radiation, a measurement made 20
inches from your oven would be approximately one-hundredth of the value
measured at 2 inches.2
federal standard also requires all ovens to have "two independent interlock
systems that stop the production of microwaves the moment the latch is released
or the door is opened." And a monitoring system is also required, which
stops the operation if one or both interlock systems fail.
would think, with all these tests and regulations, that you'd be safe. However,
according to Powerwatch, a non-profit independent organization with a central
role in the microwave radiation debate:
when the microwave oven is working correctly, the microwave levels within
the kitchen are likely to be significantly higher than those from any
nearby cellular phone base-stations. Remember also that microwaves will
travel through walls if the microwave oven is against an inside wall."
also states that we don't really know if the current regulations about leakage
are truly safe and recommends ovens be checked at least annually, since
microwave emissions can change with normal use.
might also consider purchasing a $20 testing device that allows you to check
the radiation in your home.
sure that, if you are going to use your microwave for cleaning sponges or
for any use at all, regularly examine the door and hinges to make sure they
are sealing properly. If the door doesn't close correctly, or if it's warped,
bent, or otherwise damaged, don't use it at all!
even if there's nothing wrong with your microwave, keep in mind that standing
a foot away from it 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),
I recommend stepping away from your microwave while it's in use.
Study Confirms Microwaves Affect Your Heart
study examining the effects 2.4 GHz radiation (which is the frequency of
radiation emitted by Wifi routers and microwave ovens) on the heart was
just completed. The study found "unequivocal evidence" that microwave
frequency radiation affects the heart at non-thermal levels that are well
below federal safety guidelines, according to Dr. Magda Havas of Trent University4.
Dr. Havas says:
is the first study that documents immediate and dramatic changes in both
heart rate and heart rate variability caused by an approved device that
generates microwaves at levels well below (0.3 percent) federal guidelines
in both Canada and the United States."
can skeptics claim that microwaves produce no immediate biological effects
at ordinary household levels! The study will be appearing in a peer-reviewed
journal sometime during the summer of 2010. If you are experiencing rapid
or irregular heartbeat, pain or pressure in your chest, you will want to
visit your physician and share this video with him or her (second video
on this page). 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.
Also Zaps the Nutrients Right Out of Your Food
has been surprisingly little research on how microwaves affect organic molecules,
or how the human body responds to consuming microwaved food. Wouldn't you
expect that a product that sits in more than 90 percent of kitchens, as
well as practically every break room in the country, would have been thoroughly
investigated for safety?
handful of studies that have been done generally agree, for the most part,
that microwaving food damages its nutritional value. Your microwave turns
your beautiful, organic veggies, for which you've paid such a premium in
money or labor, into "dead" food that can cause disease! Heating
food, in and of itself, can result in some nutrient loss, but using microwaves
to heat food introduces the additional problem of the "microwave effect,"
a phenomenon that will be discussed in detail later.
majority of studies on microwaves and nutrition were conducted prior to
2000, I suspect because the focus of radiation research of late has shifted
toward a more ominous threat: environmental radiation from electromagnetic
devices, such as cell phones and computers, which has mushroomed into a
gigantic cloud of electrosmog worldwide over the past decade.
some excellent scientific data has been gathered regarding the detrimental
effects of microwaves on the nutrients in your food:
study published in the November 2003 issue of The Journal of the Science
of Food and Agriculture5 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, but mineral levels remained intact.
1999 Scandinavian study of the cooking of asparagus spears found that
microwaving caused a reduction in vitamin C6.
a study of garlic, as little as 60 seconds of microwave heating was
enough to inactivate its allinase, garlic's principle active ingredient
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) form8.
This study has been cited by Dr. Andrew Weil as evidence supporting
his concerns about the effects of microwaving. Dr. Weil wrote: "There
may be dangers associated with microwaving food... there is a question
as to whether microwaving alters protein chemistry in ways that might
recent Australian study9 showed that microwaves cause a higher degree
of "protein unfolding" than conventional heating. Microwaving
can 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 bacteria10. 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."
study about breast milk/infant formula by Lee in 198911 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. (Numerous
authors mention this study, yet I was unable to find the original article/study,
so I cannot personally validate.)
many of the above studies are not new, there is certainly ample evidence
that microwaving is NOT good for your food.
Your Microwave Actually Heats Your Food
are a form of electromagnetic radiation—waves of electrical and magnetic
energy moving together through space. EM radiation ranges from very high
energy (gamma rays and x-rays) on one end of the spectrum to very low energy
(radio waves) on the other end of the spectrum. Microwaves are on the low
energy end of the spectrum, second only to radio waves. They have a wavelength
of about 4.8 inches—about the width of your head. Microwaves are generated
by something called a magnetron (a term derived from the words "magnet"
and "electron"), which is also what enabled airborne radar use
during WWII. Hence the early name for microwave ovens: radar ranges.
is a tube in which electrons are subjected to both magnetic and electrical
fields, producing an electromagnetic field with a microwave frequency of
about 2,450 megaHertz (MHz), which is 2.4 gigaHertz (GHz). 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.
food or object place in the microwave had no water it would not be able
to have this resonance heating type effect and would remain cool. Or, as
investigative journalist William Thomas12 calls it, "electrical whiplash."
Structures of the water molecules are torn apart and forcefully deformed.
This is different from conventional heating of food, whereby heat is transferred
convectionally from the outside, inward. Microwave cooking begins within
the molecules where water is present.
to popular belief, microwaved foods don't cook "from the inside out."
When thicker foods are cooked, microwaves heat the outer layers, and the
inner layers are cooked mostly by the conduction of heat from the hot outer
not all areas contain the same amount of water, the heating is uneven. 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, which are poorly
understood because they are not as easily measured. It is these athermic
effects that are suspected to be responsible for much of the deformation
and degradation of cells and molecules. 13
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. Another word for these athermic effects is the "microwave
effect," a subject of controversy that I'll get into a bit later.
your tissues are directly exposed to microwaves, the same violent deformations
occur and can cause "microwave sickness." People who have been
exposed to high levels of microwave radiation experience a variety of symptoms,
night sweats, and various sleep disturbances
lymph nodes and a weakened immune system
and appetite loss
and eye problems
urination and extreme thirst
There is a good amount of data emerging that people are suffering, to various
degrees, these kinds of symptoms from living next to cell phone towers and
other high-frequency radiation emitting antennas, which emit microwaves
around the clock. According to Professor Franz Adelkofer, a leading scientist
in the area of biological effects of EMF fields:
is real evidence that hyperfrequency electromagnetic fields can have geno-toxic
effects. And this damaged DNA is always the cause of cancer. We've found
these damaging effects on the genes at levels well below the safety limits.
That's why we think it's urgent to base our safety limits on the biological
effects, not the thermic ones. They should be based on biology, not on
Years of Russian Research Supports Microwave Concerns
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 II14. 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.
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, later lifting the ban during
Perestroika. Twenty years of Russian research (and German studies as far
back as 1942 in Berlin) make a strong argument against the safety of microwave
findings led the Russian government to issue an international warning about
possible biological and environmental damage associated with the use of
microwave ovens and other similar frequency electronic devices (e.g. mobile
phones). I was not able to personally evaluate any of these older bodies
of research, since those documents are now difficult to track down, so I
can't attest to their methodology or conclusions. All you can do is weigh
their findings appropriately, as best you can. The Powerwatch article cited
above summarizes the Russian research quite well, which I will duplicate
investigators found that carcinogens were formed from the microwaving
of nearly all foods tested.
microwaving of milk and grains converted some of the amino acids into
prepared meats caused the formation of the cancer-causing agents d-Nitrosodienthanolamines.
frozen fruits by microwave converted their glucoside and galactoside fractions
into carcinogenic substances.
short exposure of raw, cooked or frozen vegetables converted their plant
alkaloids into carcinogens.
free radicals were formed in microwaved plants – especially root
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).
add that this finding is supported by the 1998 Japanese study by Watanabe
about vitamin B12 in milk, cited above.
Swiss Clinical Study: Hans Hertel
fairly compelling evidence supporting the destructive effects of microwaves
comes from a highly cited study by a Swiss food scientist named Hans Hertel.
Dr. Hertel was the first scientist to study the effects of microwaved foods
on the blood and physiology of human beings. His small 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 changed the nutrients in the food, and that changes
that could cause negative health effects took place in the blood. Hertel's
conclusions were that microwaving food resulted in:
numbers of leukocytes (white blood cells), which can suggest poisoning
numbers of red blood cells
of radiolytic compounds
hemoglobin levels, which could indicate anemia
surprisingly, Dr. Hertel's study was met with great resistance from those
with much to lose. A gag order against Dr. Hertel was issued by a Swiss
trade organization in 1992, which was later removed in 1998. But an American
journalist, Tom Valentine, published the results of Hertel's study in Search
for Health in the spring of 199215. The study was not without its shortcomings.
It involved only eight participants, of which Hertel was one. As compelling
as his findings were, his methodology did not stand up to the scientific
rigors of the field.
of Hertel's methodological shortcomings, his findings do raise concerns
about what this form of radiation is doing to your food and should be taken
as a launching point to larger, more robust studies in the future. Hertel
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 given the microwave oven's low power range of milliwatts."
then there is the issue of biophotons.
Microwave Effects on Your Biophotons
is the study, research, and applications of photons in their interactions
within and on biological systems. Much of the work in the area of biophotons
was done in Germany. Dr. Dietrich Klinghardt discusses biophotons in our
are the smallest physical units of light that are stored in and used by
all biological organisms—including you. Vital sun energy finds its
way into your cells via the food you eat, in the form of these biophotons.
contain important bio-information and are very important to many vital processes
in your body. They are partly responsible for your feeling of vitality and
well-being. You gain biophotons by eating foods rich in them, such as naturally
grown fresh vegetables and sun-ripened fruits, which are rich in light energy.
The more light energy a food is able to store, the more nutritious it is.
"microwave effect" exists (as you shall see, there is a huge amount
of evidence that it does), then microwaves can potentially destroy biophotons
in the same way that it alters other structures, rendering your food dead
and lifeless. It seems quite plausible that microwaves could disrupt or
destroy biophotons, since they are capable of breaking apart DNA bonds!
as I can find, there haven't been any studies of the direct effects of microwave
radiation on biophotons, but it seems like an important angle of investigation
for the future.
Effects of Exposure to Non-Ionizing Radiation
of the basic controversies about the effects of microwaves centers on whether
or not microwaves exert some sort of force beyond heat, commonly called
"microwave effect" or "athermic effect." It is first
necessary that you understand the difference between ionizing radiation
and non-ionizing radiation. There are two basic forms of radiation: ionizing
charged ions by displacing electrons in atoms, even without heat. Examples
are radiation emitted from radioactive substances in rocks and soil, cosmic
rays of the sun, and radiation from man-made technology such as X-rays
machines, power stations, and nuclear reactors.
Can change the position of atoms but not alter their structure, composition,
and properties. Examples are visible light, ultraviolet and infrared waves,
waves from radio or television, cellular phones, microwaves, and electric
not being able to break atoms apart, non-ionizing radiation (such as microwaves)
CAN cause physical alterations. For example, sunlight can damage your skin
and eyes. Overexposure to radiation can affect tissues by causing molecular
damage, DNA mutations, and other changes that can lead to cancer. The serious
concern is, with all of this radiation surrounding us from cell and cordless
phones, radio towers, satellites, broadcast antennas, military and aviation
radar, home electronic devices, computers and Internet, we are all part
of an involuntary mass epidemiological experiment, on a scale never before
seen in the history of the human race. And the truth is that we don't really
KNOW what long term, low-level (but persistent) radiation does to us—even
the non-ionizing type. But here are some of the things we DO KNOW:17
at low levels can be more noticeable than at higher levels.
There is something called a "window effect," meaning an effect
occurring only at specific frequencies or power densities, but not occurring
just above or below them. A number of studies demonstrate effects of
microwave radiation on blood cells via this phenomenon.
a complete discussion of this, you can read Microwaving Our Planet,
written by Arthur Firstenberg, president of the Cellular Phone Taskforce.
Sage of Sage Associates, an environmental consulting firm, has compiled
a comprehensive list of studies18 showing biological effects at radiofrequency
exposure levels far below what would be explainable as "thermic
effects" and well within the range you are commonly exposed to
intensifies biological effect.
Resonance occurs when a form of radiation has a similar frequency as
a body part. For example, microwave frequencies are similar to the frequencies
of your brain!
are typically done for short exposure periods, at higher intensities.
claim that duration of exposure is equally important to intensity of
exposure, but is often NOT studied, and that long-term, low-level exposure
can have effects equivalent to short-term, more intense exposure.
effects of radiation are cumulative. Your
body becomes more sensitive to it over time.
are no longer any control groups, since human beings are all now exposed
to such pervasive radiation. Lack
of a control group makes it even more challenging to conduct meaningful
point is, standing in your kitchen while your microwave is zapping your
dinner, night after night, will not make you glow in the dark. But over
the months and years, what is the cumulative effect on your body and health?
expose yourself to these potential dangers when there are safer alternatives
for cooking available?
Microwaving Food Any More Dangerous than Heating It with a Conventional
experts claim that the effects microwaves have on molecules can all be explained
simply as the "thermic effect" of heating—in other words,
microwave cooking is no more detrimental to food than conventional heating.
They argue that, since microwaves are non-ionizing radiation, then it's
impossible for them to damage your blood cells, or eradicate the folic acid
in your spinach. Others have proposed there is some sort of "microwave
effect" that causes changes in the molecules in a way that conventional
heating does not. For many years, the party line was that "microwave
effect" is a myth.
study after study has resulted in evidence to the contrary, showing effects
that cannot be explained away as simple thermal effects. In a letter titled
"DNA and the Microwave Effect"19 (sourced as Penn State University,
2001), the author reviews the history of the controversy surrounding the
microwave effect and the research findings to date. He explains that, although
fundamentals of thermodynamics and physics would tell you the microwave
effect is impossible, studies keep turning up evidence of its existence.
Some of the main points made in the letter are the following:
heating and conventional heating may appear identical on a "macro"
level, but the two appear very different on a molecular level.
are effective for sterilization, which has been studied for several
decades. There is controversy, however, is about whether it's the
heat they generate or if it's something else altogether.
scientist (Kakita 199520) was successful in demonstrating that microwaves
are capable of extensively fragmenting and destroying viral DNA, something
that cannot be accomplished by heating alone.
studies offer evidence that there are multiple mechanisms for breaking
apart DNA without ionizing radiation, but no theory currently
exists to explain this phenomenon.
scientists are taking advantage of the microwave effect and using microwaves
in the laboratory to greatly accelerate chemical reactions, sometimes by
a factor of a thousand, resulting in the completion of reactions in minutes
that formerly took days or months and a lot of toxic chemicals21. This newly
found interest in "microwave chemistry" has spurred skeptical
scientists into taking another look at what microwaves actually do and how
they do it. Sometimes common sense trumps empirical evidence. The Penn State
letter/article said it best:
would seem there is reason to believe that the microwave effect does indeed
exist, even if it cannot yet be adequately explained. What we know at
present is somewhat limited, but there may be enough information already
available to form a viable hypothesis. The possibility that electromagnetic
radiation in the non-ionizing frequency range can cause genetic damage
may have profound implications on the current controversy involving EM
antennae, power lines, and cell phones."
articles on microwaves: http://www.greenmedinfo.com/anti-therapeutic-action/microwave-cooking