Microwaves are a form of electromagnetic energy, just like light waves or radio waves. These are very short electromagnetic waves that travel at the speed of light (299,792 km per second). In modern technology, microwaves are used in a microwave oven, for long distance and international telephone communications, the transmission of television programs, the Internet on Earth and via satellites. But microwaves are best known to us as a source of energy for cooking - the microwave.
Each microwave oven contains a magnetron, which converts electrical energy into a super-high frequency electric field of 2450 Megahertz (MHz) or 2.45 Gigahertz (GHz), which interacts with water molecules in food.
This can be imagined as follows: a water molecule, when an electric field is applied to it, always tends to orient itself along the field, just as a compass needle tends to establish itself along the earth's magnetic field. However, in the field of a microwave electromagnetic wave, the direction of the electric field changes at a very high frequency (more than a billion times per second), and the molecule has to constantly rotate.
Microwaves bombard water molecules in food, causing them to rotate millions of times per second, creating molecular friction that heats the food. This friction causes significant damage to food molecules, breaking or deforming them, creating structural isomerism.
Isomerism (from iso ... and Greek.méros - share, part) of chemical compounds, a phenomenon consisting in the existence of substances that are the same in composition and molecular weight, but differ in the structure or arrangement of atoms in space and, as a result, in physical and chemical properties. Such substances are called isomers.
Simply put, a microwave oven causes food to break down and change its molecular structure through radiation.
Who Invented Microwave Ovens?
The Nazis, for their military operations, invented a microwave oven - "radiomissor", for cooking, which were going to be used in the war with Russia. The time spent on cooking in this case sharply decreased, which made it possible to focus on other tasks.
After the war, the Allies discovered medical research conducted by the Germans with microwave ovens. These documents, as well as some working models, were submitted to the United States for "further scientific research." The Russians also obtained a number of such models and conducted a thorough study of their biological effects. As a result, the use of microwave ovens in the USSR was banned for some time. The councils have issued an international warning on harmful substances, biological and environmental, resulting from exposure to microwaves.
Other Eastern European scientists have also identified the harmful effects of microwave radiation and have placed severe environmental restrictions on their use.
Microwaves are not safe for children!
Some of the amino acids L - proline, which are found in mother's milk, as well as in infant formula, are converted by microwaves into -d isomers, which are considered neurotoxic (deforming the nervous system) and nephrotoxic (poisonous to the kidneys). It is a problem that many babies are fed on artificial milk replacers (baby food), which are made even more toxic by microwave ovens.
Scientific evidence and facts
A comparative study, Microwave Cooking, published in 1992 in the United States, states:
“From a medical point of view, it is believed that the introduction of molecules exposed to microwaves into the human body is much more likely to cause harm than good. Microwave food contains microwave energy in molecules that is not present in conventionally prepared foods. "
Microwave waves artificially created in a microwave oven, based on alternating current, produce about a billion polarity changes in each molecule per second. In this case, the deformation of molecules is inevitable. It has been noted that amino acids in food are isomerically altered and also converted to toxic forms when exposed to microwaves produced in a microwave oven. A short-term study has generated significant concern about changes in the blood composition of people who ate microwave-heated milk and vegetables. Eight other volunteers ate the same food, but prepared in traditional ways. All foods that were processed in microwave ovens led to changes in the volunteers' blood. Hemoglobin levels decreased and cholesterol levels increased.
Swiss clinical research
Dr. Hans Ulrich Hertel, participated in a similar study and worked for a large Swiss company for many years. Several years ago, she was fired from her position for divulging the results of these experiments. In 1991, she and a professor at the University of Lausanne published a study showing that food cooked in the microwave can pose health risks compared to food cooked in traditional ways. An article also appeared in Franz Weber magazine # 19, which stated that the consumption of food cooked in microwave ovens has a malignant effect on the blood.
Dr. Hertel was the first scientist to conduct a clinical study on the effects of microwave food on blood and human physiology. This small study highlighted the degenerative forces that occur in microwave ovens and food processed in them. Scientific evidence has shown that microwave cooking alters the nutrient composition of food. This study was carried out together with Dr. Bernard H. Blanc of the Swiss Federal Institute of Technology and the Institute of Biochemistry.
Between two and five days, volunteers received one of the following food options on an empty stomach: (1) raw milk; (2) the same milk, heated in the traditional way; (3) pasteurized milk; (4) the same milk heated in a microwave oven; (5) fresh vegetables; (6) the same vegetables cooked traditionally; (7) frozen vegetables thawed in the traditional way; and (the same vegetables cooked in the microwave.
Blood samples were taken from volunteers just before each meal. Then a blood test was performed at certain intervals after the intake of milk and herbal products.
Significant changes were found in blood meal intervals exposed to microwave exposure. These changes included a reduction in hemoglobin and a change in cholesterol composition, especially the ratio of HDL (good cholesterol) to LDL (bad cholesterol). The number of Lymphocytes (white blood cells) increased. All these indicators are indicative of degeneration.
Radiation leads to the destruction and deformation of food molecules. The microwave oven creates new compounds that do not exist in nature, called radiolytic. Radiolytic compounds create molecular rot - as a direct consequence of radiation.
Microwave oven manufacturers claim that microwaved food does not differ much in composition compared to conventionally processed food. The clinical scientific evidence presented here suggests that this is simply a lie.
No public university in the United States has conducted a single study on the effects of modified food in the microwave on the human body. Isn't this a bit odd? But there is a lot of research on what happens if the microwave door is not closed. Once again, common sense tells us that their attention should be paid to what happens to food cooked in the microwave. We can only guess how molecular rot from the microwave will affect your health in the future!
Microwave carcinogens.
In an Earthletter article in March and September 1991, Dr. Lita Lee provides some facts about microwave ovens. In particular, she stated that all microwave ovens leak electromagnetic radiation, and also degrade the quality of food, converting its substances into toxic and carcinogenic compounds. The research summaries summarized in this article show that microwave ovens are far more harmful than previously thought.
The following is a summary of Russian research published by the Atlantis Raising Educational Center in Portland, Oregon. They say that carcinogens have been formed in virtually all foods exposed to microwave radiation. Here is a summary of some of these results:
Microwave cooking of meat brings about the formation of the known carcinogen -d Nitrosodienthanolamines
Some of the amino acids found in milk and cereal products have been transformed into carcinogens.
Defrosting some frozen fruits converts glucoside galactoside into carcinogenic substances.
Already a short exposure to microwaves on fresh, cooked or frozen vegetables converts alkaloids in their composition into carcinogens.
Carcinogenic free radicals have been formed by exposure to plant foods, especially root vegetables. Their nutritional value was also reduced.
Russian scientists have also found that food is reduced in nutritional value when exposed to microwaves from 60 to 90%!
Consequences of exposure to carcinogens
Creation of cancer agents in protein compounds - hydrolysate. In milk and cereals, these are natural proteins that, under the influence of a microwave, break down and mix with water molecules, creating carcinogenic formations.
Changes in elementary nutrients, the consequence is disorders in the digestive system caused by metabolic disorders.
Due to chemical changes in food, shifts in the lymphatic system have been observed, leading to a degeneration of the immune system.
The absorption of irradiated food leads to an increase in the percentage of cancer cells in the blood serum.
Defrosting and heating vegetables and fruits leads to the oxidation of alcoholic compounds contained in their composition.
The effect of microwaves on raw vegetables, especially root vegetables, contributes to the formation of free radicals in mineral compounds that cause cancer.
As a result of eating foods cooked in a microwave oven, there is a predisposition to the development of cancer of the intestinal tissues, as well as general degeneration of peripheral tissues with a gradual destruction of the functions of the digestive system.
Direct presence in the vicinity of the microwave oven.
Causes, according to Russian scientists, the following problems:
Deformation of the composition of the blood and lymphatic regions;
Degeneration and destabilization of the internal potential of cell membranes;
Disruption of electrical nerve impulses in the brain;
Degeneration and decay of nerve endings and loss of energy in the area of nerve centers in both the anterior and posterior central and autonomic nervous systems;
In the long term, the cumulative loss of vital energy from animals and plants that are within 500 meters of the equipment.
In the USSR, the use of microwave ovens was banned in 1976.
Adapted from an article by Anthony Wayne and Lawrence Newwell,
Christian Law Institute, USA.
