Thursday, 27 October 2016

MICROWAVE OVENS: DESTROYS FOOD AND IN TIME YOU TOO

UNLESS IF YOU INSIST TO GET CANCER AND A COUPLE OF OTHER NASTY DISEASES, KEEP ON MICROWAVING YOUR FOOD. (probably healthier if you eat out of the trash can)

Humans are the only animals on the planet who destroy the nutritional value of their food before eating it.
The invention of the microwave and its mass adoption by the population coincides with the onset of obesity in developed nations around the world. Microwaves make malnutrition virtually automatic.
Microwaving is, technically, a form of food irradiation. People who say that they would never eat "irradiated" food have no hesitation about microwaving their food.
When microwaves were first introduced in the 1970's, they were proudly advertised as radar ranges. You blast your food with high-intensity radar and it gets hot. This was seen as some sort of space-age miracle in the 1970's.

The microwave is the appliance of the living dead. People who use the microwave on a regular basis are walking down a path towards degenerative disease and a lifelong battle with obesity. The more you use the microwave, the worse your nutritional state gets, and the more likely you are to be diagnosed with various diseases and put on pharmaceuticals which, of course, will create other health problems that lead to a grand spiraling nosedive of health.

Many studies conducted throughout the world have repeatedly highlighted the deleterious effects of microwave ovens on human health. In fact microwave ovens are so dangerous that they were banned in Russia from 1976. Twenty years of thorough research by Russian scientists convinced them that the dangers of the devices outweighed the benefits in cooking time.
All for naught. The Russian ban was lifted during Perestroika, which foisted "free market" principles over health in Russia.

In a home experiment, filtered water was divided into two parts. One part would be microwaved and allowed to cool before being given to the plant, while the second part would be heated on a conventional stove top and given to an identical plant. Results were observed over a nine day period. By the third day it was already clear that the plant given the microwaved water was not faring as well as its counterpart.
By the ninth day the microwaved plant was virtually nonexistent in its pot, having literally shrunk in size to just a few inches above the soil. The second plant was growing beautifully.

Microwaved prepared meats cause the formation of d-Nitrosodienthanolamines, a well-known carcinogen. Microwaving can also cause some amino acids in foods such as milk and cereal grains to be converted into carcinogens. Even very short exposure for cooked, frozen or raw vegetables turned their plant alkaloids into carcinogenic matter unfit for human consumption. These carcinogenic free radicals formed in plants and especially in root vegetables exposed to microwaves. Broccoli showed a 97% loss of its vitamin C when cooked in a microwave oven.

Microwave ovens do not heat food evenly. This means that some parts are overcooked, which can change their molecular structure into dangerous carcinogenic substances, while other parts are undercooked increasing the risk of food poisoning.

Not only is the food cooked in microwave ovens dangerous, but also are the devices themselves. Every part from the power cord right up to the magnetron itself, which is the part that actually emits the radiation heating the food, is dangerous due to high levels of EM emissions.

Tests performed by manufacturers at a distance of two inches show that microwaves do leak out of the devices no matter how expensive or well made the model is. However since microwave radiation drops off dramatically with distance, at 20 inches the radiation is approximately 100 times less than at 2 inches, so it's a good idea to stand back from the unit if you must use one.

Microwaves can pass through walls, so if it's placed against an adjacent wall, those on the other side will be exposed to higher levels of radiation.

* Eating food processed from a microwave oven causes permanent brain damage by "shorting out" electrical impulses in the brain.

* Male and female hormone production is shut down and/or altered by continually eating microwaved foods.

* Minerals, vitamins, and nutrients of all microwaved food is reduced or altered so that the human body gets little or no benefit.

* The minerals in vegetables are altered into cancerous free-radicals when cooked in microwave ovens.

* Microwaved foods cause stomach and intestinal cancerous tumors.

* The prolonged eating of microwaved foods causes cancerous cells to increase in human blood.

* Continual ingestion of microwaved food lowers the immune system.

* Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence.

* Microwaving alters elemental food-substances, causing digestive disorders.

* Microwaved foods lose 60 to 90 percent of the vital-energy field and microwaving accelerates the structural disintegration of foods.

* Microwaved foods lower the body's ability to utilize B-complex vitamins, Vitamin C, Vitamin E, essential minerals and lipotropics.

The bottom line is that microwaves cause cancer and other diseases. They destroy the goodness in our food and weaken our bodies. Ultimately, we should all be thinking about permanently getting rid of them.

Hans Hertel, the heroic Swiss researcher linked cancer to microwave cooking, clears the scientific fog formed by medical science`s half-witted declarations.

Agitated Molecules

Normally cooked food is heated from the outside in. This is the normal function of thermal dynamics: heat transfers to cold. Although raw food advocates will rightfully point out the heat destroying nutrients, especially enzymes, normal cooking doesn`t create nearly as much damage as microwave cooking.
You probably know that microwave radiation heats from the inside out. How is this accomplished?

Hertel explains, "Technically produced microwaves are based on the principle of alternating current. Atoms, 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.
(...) 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."


So it`s the water molecules in foods that are directly agitated first to produce frictional heat. Journalist Tom Valentine played devil`s advocate by posing this question: "What about microwaves from the sun? Are they harmful?"

Again, it`s the AC current propelling microwave ovens that create an extremely rapid polar shift of the subjected water molecules. Hertel went on to explain that the sun`s microwaves are based on a pulsating direct current. This type of microwave radiation doesn`t shear molecules because there is no rapid oscillation of polarity.

And There`s More


Besides these thermal modifications, there is direct damage to cell walls and genes from microwaves. Gene altering technology, which includes the biotech food industry, alters genes by weakening them with microwaves. Hertel explained further, "... 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."

Strange and unknown compounds are created by microwave energy`s penetration into organic matter. They are called radiolytic compounds. Many scientists argue that these are created from normal cooking as well. However, Hertel`s research has indicated that far more radiolytic compounds are created by microwave cooking.

Hertel concludes that the food damaged from microwaving modifies the cellular activity in the human consumers of that food. One`s cells are forced by the damaged cells and radiolytic compounds to adapt into an emergency mode of energy production. The human cells are forced from normal cellular oxidation into the anaerobic energy production of glucose fermentation. This is a cancerous condition.

Anaerobic glucose fermentation is how cancer cells survive and thrive. This is why cancer cells cannot exist in oxygen. This is why cancer patients should not eat sugar or foods made with sugar. It`s simple. Exchanging cancerous conditions for convenience doesn`t make sense.

Many scientists scoff at cellular damage and cancerous conditions from microwave cooking without analyzing these and other blood and food tests, or conducting their own! Their denial is typical of all sold out or unconcerned pseudo scientists.


Just eat most of your food raw and when you cook use the ‘ancient’ way of cooking at the lowest temperature necessary.
Reduce on factory prepared food. 
If you are served microwaved food in a restaurant: send it back!

Stay healthy, be strong, be free (of pharma/doctors).

Roy /Dakote

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