The Shocking Reason Why Countries Are Banning the Use of Microwave Ovens

By
Jessica Davis

This article is open source and was originally published by Organic and Healthy

In America, over 90 percent of households have a microwave oven that is used for meal prepping. 

In the beginning, microwaves were sold as “Radaranges,” that utilized technology that transmits electromagnetic waves through our food, stimulating molecules and heating them up as they react to the radiation from the microwave. Microwaves are electromagnetic energy that travels as fast as the speed of light. 

Wave energy is from the magnetron in the microwave. The wave energy works to convert the polarity of molecules from positive to negative. In every second in the microwave, the polarity of molecules change millions of times.

These microwaves do nothing but fill food molecules with radiation and stimulates polarized molecules to radiate at a higher frequency every second, millions of times. All of that friction works to heat the food up, but causes ‘structural isomerism,’ that is mainly damage of the food molecules. Dr. Han Hertel, a food scientist and biologist from Switzerland, conducted a study where he discovered the effects of consuming microwaved food.
He had eight subjects living in a controlled environment for 8 weeks, and they would eat microwaved and cooked foods. They seldom ate raw food. After each meal they had blood drawn to be sent for testing. It was disturbingly found that microwaved food can alter blood chemistry.

Dr. Hertel says:

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.

We all often think why our food isn’t heated evenly when taken out from the microwave. Uneven heating of food comes from the microwaves working with whatever water molecules there are. Not all food has an equal amount of water so heating is uneven.

At Stanford University, a study was done to look into the effects of microwaved breast milk. One of the scientists said “Microwaving human milk, even at a low setting, can destroy some of its important disease-fighting capabilities.” They even found that there were other alterations in the milk besides it being heated up.

In Oklahoma, a lawsuit was filed against a hospital that microwaved blood for a transfusion, in early 1991.
In 1976, Russia banned microwaves due to their harsh, negative effects on people’s health.

This is what they found:

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

• Continual ingestion of microwaved food causes immune system deficiencies through lymph gland and serum alterations.

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

• 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.

• Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids into carcinogens.

• Eating food processed from a microwave oven causes permanent brain damage by “shorting out” electrical impulses in the brain.

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

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

• Microwaved foods cause stomach and intestinal cancerous growths (tumors). This may explain the rapid increased rate of colon cancer in America.
From the Comparative Study of Food Prepared Conventionally and in the Microwave Oven, published by Raum & Zelt in 1992, states that: 

Production of unnatural molecules is inevitable. Naturally occurring amino acids have been observed to undergo isomeric changes (changes in shape morphing) as well as transformation into toxic forms, under the impact of microwaves produced in ovens. One short-term study found significant and disturbing changes in the blood of individuals consuming microwaved milk and vegetables. Eight volunteers ate various combinations of the same foods cooked different ways.

All foods that were processed through the microwave ovens caused changes in the blood of the volunteers. Hemoglobin levels decreased and overall white cell levels and cholesterol levels increased.

Lymphocytes decreased. Luminescent (light-emitting) bacteria were employed to detect energetic changes in the blood. Significant increases were found in the luminescence of these bacteria when exposed to blood serum obtained after the consumption of microwaved food.

To sum everything up, microwaves do nothing but instill cancer in our food and bodies. They eliminate all nutritional value from the food we put in and it destroys our health and even DNA. We need to cut the use of microwave ovens from our lives!