COOKERS
Like the sun itself, conventional convection cooking heats food with directly-radiated energy from the outside in. Introduced in the United States in the 1970s, the first “radar ranges” used 1,000 watts of rapidly alternating radar-like microwaves to heat meals from the inside out. Bending water molecules in the food back-and-forth up to 100 billion times per second, this frenetic friction rips food apart at the molecular level, rearranging its chemical composition - and the blood chemistry of anyone who munches microwaved meals.

As pediatrician John Kerner and his coworkers discovered at Stanford University, “Atoms, molecules and cells hit by this hard electromagnetic radiation are forced to reverse polarity 1 to 100 billion times per 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." [Pediatrics Apr/92]

The higher the frequency of electromagnetic fields, the more damage results. Microwaves are near the top of the frequency spectrum.

EATING TO DEATH
Posting at newstarget.com, Jim Carey finds “interesting that people who say that would never eat "irradiated" food have no hesitation about microwaving their food. It's the same thing (just a different wavelength of radiation.)”

Carey says that “nuking” your food is an appropriate analogy. “In other words, eating raw broccoli provides you with natural anti-cancer medicine that's extremely effective at halting the growth of cancer tumors. But microwaving that broccoli destroys the anti-cancer nutrients, rendering the food "dead" and nutritionally depleted.”

In all foods, he adds, “the all-important B vitamins, anthocyanins, flavonoids and other nutritional elements are easily destroyed by microwave ovens.”

As a result…

“Consumers are dying today in part because they continue to eat dead foods that are killed in the microwave. They take a perfectly healthy piece of raw food, loaded with vitamins and natural medicines, then stick it in the microwave and destroy most of its nutrition. Humans are the only species that destroys the nutritional value of food before eating it. All other animals consume food in its natural, unprocessed state, but humans actually go out of their way to render food nutritionally worthless before eating it. No wonder humans are the least healthy species on the planet.”

And then Carey makes another telling point:

“The invention of the microwave and its mass adoption by the population coincides with the onset of obesity in developed nations around the world. Not only did the microwave make it convenient to eat more obesity-promoting foods, it also destroyed much of the nutritional content of those foods, leaving consumers in an ongoing state of malnourished overfeeding. In other words, people eat too many calories but not enough real nutrition.

“The result is, of course, what we see today: Epidemic rates of diabetes, cancer, heart disease, depression, kidney failure, liver disorders and much more. These diseases are all caused by a combination of malnutrition and exposure to toxic chemicals. Microwaves make malnutrition virtually automatic, and being exposed to toxic chemicals is easy to accomplish by simply eating processed foods (which are universally manufactured with the addition of toxic chemicals that act as preservatives, colorings, flavor enhancers and so on).”

Bottom line for Jim Carey and microwave oven researchers like myself: “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.”

So do yourself a major health favor: Cut the cord close to the cabinet so it cannot be easily reused, and take your microwave oven in for recycling. When you need to heat food, do what I do and used a countertop convection oven - which is a toaster oven with a fan in it to improve its cooking efficiency.

Or steam your food. (Frying food “angrifies the blood” as the great Yogi Berra pointed out.) “Avoid Teflon and non-stick surfaces, of course,” Tom Valentine also rightly advises. “Better yet, strive to eat more of a raw, unprocessed diet. That where you'll get the best nutrition anyway.” Score a good recycled blender whip up some smoothies. It's one of the best meals going. [Acres 1994]

MICROWAVED MILK
In 1991, a lawsuit was filed in Oklahoma after a hip surgery patient named Norma Levitt died from a simple blood transfusion. It turned out that a nurse warmed the blood in a microwave oven.

Yet many hospitals continue to collect and freeze mothers' milk before reheating it in microwave ovens. Maybe their administrators missed that April 1992 issue of Pediatrics Journal, which also reported the Stanford team finding microwaved breast milk losing vital vitamins and antibodies that fend off malevolent microbes.

The Stanford sleuths further found that microwaving milk increases its acidity, damages proteins, enlarges fat cells and wipes out the folic acid that has been found to lower the rate of spina-bifida birth defects. Milk heated in a microwave oven and then doused with E. coli bacteria also grew 18-times more bacteria than milk heated in a pan.

As early as 1989, Dr. Lita Lee was reporting in the prestigious British medical journal Lancet how microwaving baby formulas converts some trans-amino acids into biologically inactive synthetic isomers. known to be poisonous to the nervous system and to the kidneys. “It's bad enough that many babies are not nursed,” Dr. Lee lamented, “but now they are given fake milk (baby formula) made even more toxic via microwaving."

Dr. Lee found in microwaved milk:

THE SWISS CONNECTION
In a culture addicted to convenience and greed, such unpalatable findings may hard to swallow. Worryingly, but not surprisingly, no American universities or federal agencies have tested the effects of eating microwaved foods.

But in a little town just outside Basel, Switzerland, food scientists Hans Hertel and Bernard Blanc were also looking into microwaved food at the Swiss Federal Institute of Technology and the University Institute for Biochemistry. After taking blood samples from volunteers over a two-month period in 1992, the two researchers found that the nutrients in all the milk and veggies heated in a microwave oven were degraded, causing significant changes in the blood chemistry of consumers.

These abrupt changes included a decrease in HDL (good cholesterol) and a sharp rise in LDL (bad cholesterol) levels following the consumption of microwaved food

Hertel and Blanc also found marked decreases in red hemoglobin blood cells that carry oxygen to the tissues and remove carbon dioxide, and in white blood cells that fight infections. Such significant symptoms of bodily stress “are often signs of pathogenic effects on the living system, such as poisoning and cell damage,” the health investigators noted.

The Swiss scientists discovered that atoms and cells bombarded by microwave ovens are forced to reverse their life-giving electrical polarity or “charge” up 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,” Hertel hectored. “Structures of molecules are torn apart, molecules are forcefully deformed and thus becomes impaired in quality.”

Dr. Hertel stated that the biggest variant rampant in the blood of people eating microwaved food is leukocytosis, which are “often signs of pathogenic effects on the living system, such as poisoning and cell damage.”

Hertel and Blanc were dismayed to find cholesterol counts up sharply after the consumption of microwaved vegetables. As Hertel explained: “Blood cholesterol levels are less influenced by cholesterol content of the food than by stress factors” that “can apparently exist in [microwaved] foods which contain virtually no cholesterol.”

The microwave investigators also deduced that glowing bacteria indicated that high amounts of energy were being transferred to food - and to consumers of microwaved food.

“There is extensive scientific literature concerning the hazardous effects of direct microwave radiation on living systems,” Hertel wrote. Noting how gene-splicing geneticists used microwaves to weaken cell membranes, the food detective explained how cells' life-giving electrical charge is neutralized by microwaves, suppressing natural repair mechanisms and making cells “easy prey for viruses, fungi and other micro- organisms.”

Instead of excreting water, microwaved cells forced into an “energy emergency” produce cancer-enhancing carbon dioxide, hydrogen peroxide and carbon monoxide. Hertel blew his warning whistle when he saw that alternations in blood chemistry caused by consuming microwaved food mirrored the beginning stages of some cancers.

Hertel basically found in microwaved foods:

* Increases cholesterol
* Increases white blood cell numbers
* Decreases red blood cell numbers
* Proteins turned into poisons by production of radiolytic compounds unknown in nature

The 1998 study conducted at the premier food-nuking lab on the planet found that one newly created radiolytic chemical - 2-DCB - caused "significant DNA damage" in the colons of rats that ate the substance. The chemical, which has since become a standard "marker" for determining whether food has been microwaved or otherwise irradiated, has never been found naturally in any food on Earth. [Acres 1994]

Hertel's findings appeared in an article published in issue number 19 of the Journal Franz Weber. Citing his accompanying research paper, he noted that the consumption of food cooked in microwave ovens caused cancer-type effects in the blood.

In August, 1992 the Swiss Association of Manufacturers and Suppliers of Household Appliances brought a civil action against the researchers, demanding that Hertel and Blanc be legally hog-tied and gagged. Faced with a ferocious attack by this powerful trade lobby, Blanc recanted.

But his colleague stuck by his findings. In an ironically confirming commentary on his findings, Hertel was forbidden by a Swiss court from publicly “declaring that food prepared in microwave ovens shall be dangerous to health and lead to changes in the blood of consumers, giving reference to pathologic troubles as also indicative for the beginning of a cancerous process.”

The unrepentant Hertel continued giving seminars in Germany, where he says his study results “have been well-received.” [Search for Health Spring/92; Journal Franz Weber #19]

NAZI OVENS
This could hardly be unexpected. After all, this Nazi technology was invented to support hungry troops killing millions of Russian people in places like Stalingrad. These first wagon-size, wheeled “radiomissors" were used during the Barbarossa military campaign, while the first scientific research into microwave cooking was ongoing at Berlin's Humbolt-Universitat from 1942 to 1943.

Given its questionable karma, the initial “success” of mass-produced microwaved meals on the Russian front was soon contradicted by the Berlin university research, which was so damning its documents were classified by the American government after being confiscated on Germany's surrender.

Both the Americans and the Russians retrieved “radiomissors”. From 1957 and until the end of the Cold War, Soviet research was carried out at the Institute of Radio Technology in Belorussia, and at the Institute of Radio Technology in Rossiskaja. The foods used for analysis was exposed to standard microwaving for “normal” ingestion of what turned out to be some very unusual molecules. In 1976, the use of microwave ovens was banned in the Soviet Union - just as the microwave craze was taking off in the USA.

The effects noted by both German and Russian researchers was broken down into three hazardous categories:

DISARM AND RECYCLE YOUR MICROWAVE NOW
But not far to the west, nothing like a major health threat to the entire world's populace was going to stand in the way of profits from this new appliance sales. In August, 1998, the Swiss court decision against Hertel was reversed, when the European Court of Human Rights at Strasbourg ruled that the earlier Swiss “gag order” forbidding the Bernese scientist from declaring that microwave ovens pose human health risks contravened Hertel's right to freedom of expression.

The Euro court ordered the Swiss government to fork over 40,000 Swiss Francs in compensation for Hertel's legal costs, in a decision hailed by Nexus magazine as “an end to judicial censorship of persons drawing attention to the health hazards of certain products.”

By then the word was out - at least for people with online access to documentation uncensored by the corporate media. Forensic researcher William Kopp summarized the verdict of studies in his report, snappily titled “Ten Reasons to Throw out your Microwave Oven”:

Seventh grade student Claire Nelson learned that the carcinogen di(ethylhexyl)adepate (DEHA) is found in plastic wrap - and that the corporate-protecting FDA had never studied the effects of microwave cooking on plastic-wrapped food.

Three years later her high school science teacher encouraged Claire to test what the FDA did not want to know. But at the FDA-affiliated National Center for Toxicological Research, Dr. Jon Wilkes agreed to help her microwave four different plastic wraps.

As Options magazine reported, Claire and the Center "found not just the carcinogens but also xenoestrogen was migrating [into the oil]... "

Xenoestrogens are linked to low sperm counts in men and to breast cancer in women.

What about the cancer-causing DEHA in plastic wrap? The Options article continued, "Her analysis found that DEHA was migrating into the oil at between 200 parts and 500 parts per million. The FDA standard is 0.05 parts per billion." [Options May/00]

Oops.

Don't wait for the FDA, test your microwave at home. (Then disarm and destroy it.)

Ms. Nenah Sylver's granddaughter did for a 2006 science fair project. She simply heated filtered water to boiling in a pan on the stove. She brought a second portion to a boil in a microwave oven. After letting the water cooled down, she used each portion to water two identical plants. “She was thinking that the structure or energy of the water may be compromised by microwave,” Sylver explains. “As it turned out, even she was amazed at the difference.”

Seeing for herself, Sylver comments: “The problem with microwaved anything is… how it corrupts the DNA in the food so the body cannot recognize it... Think of all the Mothers heating up milk in these 'Safe' appliances. Proof is in the pictures of living plants dying. Remember You are also Living. Take Care.”

Is food zapped by this homegrown spin-off of advanced Star Wars weapons technology really safe to eat? You bet your life! If you are addicted to your microwave oven, treat it like an uncaged Anaconda. Poke the start button with a broom handle and run away. Don't let children near it. And don't eat the food!

NUKED BY YOUR MICROWAVE
by
William Thomas