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.
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.
Dr. Hertel says:
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.
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.
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.
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