But you need to consider not only WHAT you buy, but HOW you cook it.
Eating 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.
Sad state of our soils
Over 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.
Not surprisingly, a calorie today will provide you less nutrition than a calorie from 100, or even 50 years ago.
Three 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.
So now, more than ever, you must be careful to maximize the “bang for your buck” when it comes to the foods you eat.
Research 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.
How do microwave ovens work?
Every microwave oven contains a magnetron, a tube in which electrons are affected by magnetic and electric fields in such a way as to produce microwave radiation. This microwave radiation interacts with the molecules in food. All wave energy changes polarity from positive to negative with each cycle of the wave.
In microwaves, these polarity changes happen millions of times every second. Food molecules - especially the molecules of water - have a positive and negative end in the same way a magnet has a north and a south polarity.
The microwave oven has a power input of about 1000 watts of alternating current. As these microwaves generated from the magnetron bombard the food, they cause the polar molecules to rotate at the same frequency millions of times a second. All this agitation creates molecular friction, which heats up the food. The friction also causes substantial damage to the surrounding molecules, often tearing them apart or forcefully deforming them. The scientific name for this deformation is "structural isomerism".
Radiation = spreading energy with electromagnetic waves
Radiation, as defined by physics terminology, is "the electromagnetic waves emitted by the atoms and molecules of a radioactive substance as a result of nuclear decay." Radiation causes ionization, which is what occurs when a neutral atom gains or loses electrons.
In simpler terms, a microwave oven decays and changes the molecular structure of the food by the process of radiation. Had the manufacturers accurately called them "radiation ovens", it's doubtful they would have ever sold one, but that's exactly what a microwave oven is.
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.
There 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.
The first thing you probably noticed when you began microwaving food was how uneven the heating is. “Hot spots” in microwaved food can be hot enough to cause burns or build up to a “steam explosion.”
Contrary 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 layers, inward.
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
Microwaves unsafe for baby's milk
Microwaves are not safe for heating a baby's bottle. The 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 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.
Microwaving zaps nutrients right out of your food
There 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?
The 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!
Microwaves exposure caused significant decreases in the nutritive value of all foods studied. The following are the most important findings to date.
- Vitamins and minerals made useless: In every food tested, the bioavailability of the following vital nutrients decreased: vitamin B complex, vitamins C and E, essential minerals and lipotropics.
- Vital energy fields devastated: The vital energy field content of all tested foods dropped 60-90%. Digestibility of fruits and vegetables reduced: Microwaving lowers the metabolic behaviour and integration-process capability of alkaloids, glucosides, alactosides and nitrilosides.
- Meat proteins worthless: It destroys the nutritive value of nucleoproteins in meats. All foods damaged: It greatly accelerates the structural disintegration of all foods tested.
Carcinogens in microwaved food
Another problem with microwave ovens is that carcinogenic toxins can leach out of your plastic and paper containers/covers, and into your food. Leakage of numerous toxic chemicals from the packaging of common microwavable foods include 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.
One 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 as well.
Microwaved Foods Cause Tumors
The following effects have been observed when foods are subject to microwave emissions.
Effects on the foods themselves.
Meats: Heating prepared meats sufficiently to ensure sanitary ingestion creates d-nitrosodiethanolamine, a well know cancer-causing agent.
Proteins: Active-protein, biomolecular compounds are destabilised.
Increase in radioactivity: A "binding effect" between the microwaved food and any atmospheric radioactivity is created, causing a marked increase in the amount of alpha and beta particle saturation in the food.
Milk and cereals: Cancer-causing agents are created in the protein-hydrolysate compounds in milk and cereal grains.
Frozen foods: Microwaves used to thaw frozen foods alter the catabolism (breakdown) of the glucoside and galactoside elements.
Resulting effects on the human body
Digestive system: The unstable catabolism of microwaved food alters their elemental food substances, causing disorders in the digestive system.
Lymphatic system: Due to chemical alterations within food substances, malfunctions occur in the lymphatic system, causing a degeneration of the body's ability to protect itself against certain forms of neoplastics (cancerous growths).
Free radicals: Certain trace-mineral molecular formations in plant substances - in particular, raw root vegetables - form cancer-causing free radicals.
Increased incidence of stomach and intestinal cancers: A statistically higher percentage of cancerous growths result in these organs, plus a generalised breakdown of the peripheral cellular tissues and a gradual degeneration of digestive and excretory functions.
Microwaved blood kills patient
Microwaving distorts and deforms the molecules of whatever food or other substance you subject to it. An example of this is blood products.
In 1991, there was a lawsuit in Oklahoma concerning the hospital use of a microwave oven to warm blood needed in a transfusion. The case involved a hip surgery patient, Norma Levitt, who died from a simple blood transfusion. The nurse had warmed the blood 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, this tragedy makes it very apparent that there's much more to "heating" with microwaves than we've been led to believe. Blood 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.
Because the body is electrochemical in nature, any force that disrupts or changes human electrochemical events will affect the physiology of the body. This is further described in Robert O. Becker's book, "The Body Electric", and in Ellen Sugarman's book, "Warning, the Electricity Around You May Be Hazardous to Your Health".
It's very obvious that this form of microwave radiation "heating" does something to the substances it heats. It's also becoming quite apparent that people who process food in a microwave oven are also ingesting these "unknowns".
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