11 min read
Secrets Of Microwave Cooking Revealed

by William Thomas

Congratulations! You've reclaimed your personal space. The headaches signaling destruction of your brain cells have ceased after you finally ditched your portable phones, cell phone, Bluetooth and wireless routers and disabled your wireless laptop, Kindle and iPad. And everyone on your block's resting easier after stopping that new cell tower from going in down the street.

     So why are you still microwaving your meals?

     Just because these drastic devices are found everywhere does not make them safe. Over 90% of American homes use microwave ovens to hurry preparation of fresh and processed meals. Along with cell phones, portable phones and wireless routers, the regular hum of microwave ovens bathes nearly every household in North America with pulsating waves of electromagnetism that drown the subtle electro-chemical whisperings within and between our tissues and cells. [ABCs of Cell Phones by William Thomas]
     It's not smart to repeatedly zap these fundamental electrical exchanges of life-energy and thought. Often built-in on top of stoves, the invisible emissions from a microwave oven radiate at head level. Aging door seals leak microwaves, while electromagnetic fields (EMF) bypass built-in shielding to irradiate rooms.

     Canadian EMF radiation specialist Chris Anderson has measured emissions from the modern (and no longer used) microwave oven in his kitchen in a bedroom more than 30 feet away. He freaks out when he sees pictures of children pressing their faces to the glass watching genetically modified popcorn pop. These irradiated kids will soon be ingesting toxins released by packaging designed to brown foods like “pizza, French fries, waffles, popcorn and breaded fish during microwaving,” warns MD Allan Spreen. [Micro Management Jan 27/03]

     Dr. Edward Fujimoto has also gone on network TV urging viewers to avoid microwaving food in plastic containers; as well as meals like TV dinners, instant ramen and soups in plastic-coated packages.

     Don’t pour boiling water into them, either. Food fats, high heat and plastics release dioxins into food. Just a smidge less catastrophic than plutonium (the deadliest poison on this planet), dioxins of Agent Orange infamy cause birth deformities in pregnant women and cancer in just about everyone else – especially breast cancer in women whose lymphatic waste eliminators are also shut down by eating microwaved food. [Townsend Letter Group 2001]

     Saran wrap and its imitators also drip chemicals into microwaved food that can cause cancer and sterility. This was known 10 years ago, when 10th grader Claire Nelson teamed with the FDA-affiliated National Center for Toxicological Research in Arkansas. Testing four different plastic wraps, Nelson and her scientist helpers found DEHA migrating into microwaved food at levels 10,000-times FDA permissible levels.

     They also identified Xenoestrogens being released from microwaved plastic wraps into food and the people eating it. Xenoestrogens are linked to breast cancer in women and plunging sperm counts in men. [Options May/00]

     The FDA ignored their findings. Even though the chemical DEHA used to make plastic flexible is officially considered a carcinogen, the federal corporate protectors have carefully avoided studying the effects of microwave cooking on plastic-wrapped food.

     Which must be why a typical online recipe urges: “Wrap peeled or unpeeled sweet potatoes loosely in plastic wrap and microwave 10 to 15 minutes or until tender.”

Even microwaving bare-naked vegetables is dangerous. Once upon a time quite recently, 20 volunteers divided into two groups fasted for 10 days before eating the same foods. The only difference was the veggies eaten by one group were steamed; the others microwaved. After 10 days, stool samples were taken. Group A had normal poop. The microwave munchers in Group B produced some truly weird shit - with a “plastic texture”.     

     Medical scans showed the enzymes and proteins in the microwaved food they'd consumed so molecularly disfigured, they could neither be recognized nor absorbed by their bodies. Ultrasound analysis of 10 troubled tummies also showed plastic particles from the plastic-walled microwave ovens stuck to all 10 colons! [Hebrew News Today]

     How gross is that? Is it just coincidence that the explosive rise in colon cancers across the USA has coincided with the unprecedented popularity of microwave ovens? The Federal Research Centre for Nutrition in Germany also found that exposing food to microwave oven radiation leads to the formation of "unique radiolytic products" that can cause serious health problems. One such chemical, known as 2-DCB, causes "significant DNA damage" - in the colon.
Microwaved food and beverages also damage DNA. [Acres 1994; publiccitizen.org Feb 13/94]

     This was known by microwave manufacturers 16 years ago. “It's roulette, folks,” comments Chris Anderson. “We are totally unconscious of the effects of our electronic technologies.


No fan of microwave gadgetry, Anderson likes to describe how a Colonel Sanders outlet was refused permission to install an industrial-strength microwave oven by authorities who feared its electromagnetic emissions could interfere with the electronic fuel, navigation and flight control systems of airliners using a nearby airport.
What about the much more subtle metabolic, magnetic navigation, and motor control systems onboard people?
It turns out that microwaves alter the polarity of magnetite in hearts and brains that help us orient to magnetic north and south.

And why so many outbreaks of salmonella and related food poisoning when proper cooking kills malicious microbes? Public health experts estimate that there are as many as 13 million cases of food poisoning in Canada every year.
South of the border, food poisoning strikes 1 in 4 Americans each year. The CDC estimates 1.4 million salmonella cases occur there annually, killing at least 600 people. Salmonella recently sickened hundreds of chicken-eating humans in 12 states in just one week. 

     The problem says the USDA, is that the victims failed to follow the cooking directions on the label and microwaved their chicken dishes. Microwaving didn't heat the meals enough to kill the germs. [MMWR Weekly 2001; CDC Oct 13/05; globalhealthbeat.com Feb 23/09] 

Cellular voltages also drop drastically during microwave exposure - nullifying the minute electrical differentials on either side of cell membranes that allow nutrients to pass inside, and wastes to be discarded. Russian researchers have found all animals and plants affected if “located within a 500-meter radius” of microwave-emitting equipment.

     The Russians first recognized the follies of microwaving food after capturing new Nazi technology. Killing millions of people is hungry work. And the wagon-size “radiomissors" deployed during Operation Barbarossa efficiently produced hot meals for the Wehrmacht invaders, just as the first scientific research into microwaves got cooking in Berlin.

     The Third Reich research was so alarming, documents confiscated by the U.S. Army after Germany's surrender were immediately classified.

     It turns out that just like modern cell and portable phones, microwave ovens operate at 2.45 Gigahertz. This means that the electromagnetic waves from these appliances whip every cell within range back-and-forth 2.45 billion times every second.
Call it Shaken Cell Syndrome. No cell membrane can withstand such wicked whiplash. Inside the double-strands of DNA, either one or both strands fail. Human bodies cannot repair double-strand DNA breaks.

     Both the Americans and the Russians retrieved radiomissors. From 1957 until the end of the Cold War, Soviet researchers analyzing microwaved foods kept finding very strange molecules. They learned that:

* Microwaving meat causes formation of a well-known carcinogen. 

* Microwaving milk and cereal grains converts some of their amino acids into carcinogens. 

*Thawing frozen fruits converts their nutrition into carcinogenic substances. 

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

     Russian researchers also discovered decreased nutritional values up to 90% in all foods tested. Any remaining vitamins and essential minerals became indigestible. Adding to their growing panic, the molecular alterations in microwaved food also cause the lymphatic system to malfunction, sharply reducing the ability of the body to protect itself against the cancerous growth triggered by microwave cooking.

     Digestive and excretory systems also spasm, trying to deal with unnatural substances never encountered during three-millions years of hominid evolution. The resulting cascade of disease includes a statistically higher incidence of stomach and intestinal cancers. [Acres 1994; newstarget.com; mercola.com]

     The Russians call it, "microwave sickness". Studying thousands of radar workers exposed to microwaves during the 1950's, the Kremlin found health problems so severe, it imposed strict limits of 1 microwatt/square-centimeter for civilians. Higher-dosed soldiers are expendable.

The idea to market microwaves for cooking food in the home came to a Raytheon technician named Percy Spencer after he happened to brush past an active radar set and felt something icky against his skin. A chocolate bar in his pocket had melted. The holder of 120 patents, Percy Spencer understood eureka! moments. The first food deliberately microwaved in the USA was popcorn. The second blew egg all over an experimenter's face.

     On October 8, 1945 Raytheon filed the first U.S. patent for Spencer's microwave cooking process. The prototype sold to restaurants was called the Radarange. It stood nearly six feet tall, weighed 670 pounds, and sold for the equivalent of $20,000 in today's dollars.

     In 1967, Raytheon introduced the first countertop domestic microwave oven. It cooked hamburgers in 35 seconds flat, and cost around $3,100 in today's equivalent dollars. By 1975, sales of microwave ovens in the USA exceeded those of gas ranges. More than three decades later, microwave madness continues to sweep American households.

     Today, 75% of surveyed American households rank the microwave as “almost impossible” to do without. Only the family cars rank higher. [rhapsodyinbooks.files.wordpress.com]

If people around you are acting brain damaged, it's because they are. Nearly 50 years ago, Russian scientists discovered “brainwave disturbance” in “persons exposed to microwave emission fields.” Within minutes, this electromagnetic interference leads to memory loss and inability to concentrate. Depression, “incoherent thoughts” and interrupted sleep often follow.

     But what really blew their minds was that eating microwaved food also “shorts out” electrical impulses in the brain and de-magnetizes brain tissue - leading to the same memory loss and attention disorders, increased irritability, depression, disconnected thoughts and sleep disturbances sparked by microwave fields.

     The Russians further found that the resulting “degeneration and circuit breakdowns of electrical nerve impulses” from microwaves and microwaved food also occurs in the central and autonomic nervous systems that govern virtually every activity in the human body.

     Reporting their clinical findings in 1975, scientist I.R. Luria sealed the fate of microwave ovens throughout Mother Russia when he noted how “these effects can cause virtually irreversible damage to the neuro-electrical integrity of the various components of the nervous system.”

     After thoroughly roasting microwave ovens, Dr. Luria concluded: “Ingestion of microwaved foods is clearly contraindicated in all respects.” [“Radiation Ovens: The Proven Dangers of Microwaves” by Anthony Wayne and Lawrence Newell, lawgiver.org; “The Hidden Dangers of Microwave cooking” by Samantha Gilman]

     The Soviet Union banned microwave ovens in 1976. The life-saving prohibition lasted until the late 1980's, when communism morphed into consumerism under Gorbachev. Post-perestroika Russians can now buy as many microwave ovens as they want.)

So what the fudge is happening to microwaved food?

     When a microwave oven violently vibrates food and water molecules apart - and then randomly fuses bits back together, the bizarre new compounds scream “Alien invaders!” to any body ingesting them.

     This is why broccoli cooked in a microwave not only loses up to 97% of its cancer-fighting antioxidants - but also triggers a sharp spike in cholesterol. Intended to shield tissues from compounds no longer recognizable as food, this “bad” cholesterol combines with junk food-fueled obesity to produce America's Number One terrorist killer: Heart disease.

     Microwave malnutrition is guaranteed. Dr. Radwan Farag of Cairo University has found that just two seconds of microwave energy exposure destroys all enzymes needed for digestion. The result is profound “dis-ease” as microwaved food loses its vitality and can no longer nourish nutrient-starved bodies. [Pediatrics Apr/92; Journal of the Science of Food and Agriculture Nov/03; unhinderedliving.com; cdc.gov]

     Malnourished people tend to pack on the carbs.   


Microwaving baby formulas converts certain amino acids into compounds known to be poisonous to nervous systems and kidneys. “It's bad enough that many babies are not nursed, but now they are given fake milk made even more toxic via microwaving,” Dr. Lee laments. [Lancet Dec 9/89]  

     It's not just formula. When paediatrician John Kerner Jr. witnessed neonatal nurses routinely heating breast milk in a microwave oven, he became concerned. Utilizing a Stanford University lab. in 1989 Dr. Kerner and his co-workers were astonished to find that breast milk microwaved at low settings not only lost its nutrients and digestive enzymes - it also fostered the growth of potentially poisonous bacteria, even as it lost the antibodies used to fend off those microbes! [Science News Apr 25/92; Pediatrics Apr/92]

     At the same time, an RN trained in Level Three Neonatal ICU reported attending lectures and viewing “signed documents” pertaining to a “massive cover up” regarding early “use of microwaves in warming human blood, human breast milk and the deaths resulting from such ignorance.”

     She went on to relate how the “Stanford University NICU specialists forewarned our own (Neonatal) NICU specialists, in a very hush-hush manner, not to use microwave oven heated anything in relation to feeding an infant… We were informed in a hushed manner that several infants that had received microwave heated milk had died.” The nurse also attended “a lecture in Australia where Dr. Hans Hertel's research had been more freely discussed.” [“The Hidden Dangers of Microwave (Radiation) Ovens” Faithful Covenant Foundation]

Microwaved food also causes hormonal chaos as normal hormone balance maintained by the micro-nutrients in enzyme-rich foods is replaced by “estrogen-mimickers” and other fake hormones especially harmful to women. [Faithful Covenant Foundation]

Dr. Hertel is said to be “an intense man, driven by personal knowledge of violations of nature by corporate man and his state-supported monopolies in science, technology and education.” While working as a food scientist for many years with a Swiss food company operating internationally from Basel, he was fired for questioning processing procedures that denatured food. This providential termination freed Hans Hertel to join colleague Bernard Blanc as the first food scientists since Barbarossa to investigate microwaved food.

     "I am striving to bring man and techniques back into harmony with nature,” Hertel later explained, before joining seven other volunteers in a two-month experiment that saw blood samples taken after every microwaved meal.
Reviewing their data, the Swiss researchers found that the nutrients in all microwaved milk and veggies were not only destroyed, but caused significant changes in the blood chemistry of their consumers.

     “Structures of molecules are torn apart, molecules are forcefully deformed and thus becomes impaired in quality,” Hertel hectored.

     Abrupt changes following the consumption of microwaved food include a decrease in HDL (good cholesterol) and a sharp rise in LDL (bad cholesterol). There are also significant decreases in red blood cells carrying oxygen to tissues, as well as infection-fighting white blood cells. These are often signs of “poisoning and cell damage,” Hertel and Blanc noted.
The Swiss sleuths were further dismayed to find cholesterol counts shooting up sharply following the consumption of microwaved vegetables as the body sought to “wall off” the unidentifiable invaders.

     Describing how gene-splicing geneticists use microwaves to weaken cell membranes, Dr. Hertel explained how the life-giving electrical charge in cells is neutralized by microwaves, suppressing their natural repair mechanisms and leaving them “easy prey for viruses, fungi and other micro- organisms.”

     “The oxygen of water molecules reacts most sensitively,” he also found. This is especially disturbing, since human bodies are mostly comprised of water and require full oxygenation for good health.

     Hertel blew his warning whistle when he saw that instead of excreting water, cells exposed to microwaved food produce cancer-enhancing carbon dioxide, hydrogen peroxide and carbon monoxide.

     As soon as Hertel and Blanc published their results in the Journal Franz Weber in the spring of 1992, the powerful Swiss Association of Dealers for Electro-Apparatuses for Households and Industry strong-armed a Bern court in Bern to issue a “gag order” against them.

     Blanc recanted.

     Dr. Hertel was convicted of “interfering with commerce.” Ignoring the irony of its ruling, the court further declared: “The defendant is prohibited, under punishment of up to F5,000, or up to one year in prison, to declare that food prepared in microwave ovens is dangerous to health and leads to pathologic troubles as also indicative for the beginning of a cancerous process.”

     Hertel defied the court.

     "They have not been able to intimidate me into silence, and I will not accept their conditions," he declared. "I have appeared at large seminars in Germany, and the study results have been well-received. Also, I think the authorities are aware that scientists at Ciba-Geigy [the world's largest pharmaceutical company, headquartered in Switzerland] have vowed to support me in court." [Search for Health Spring/92; Journal Franz Weber #19; Leading Edge International]

      In August, 1998, the Swiss court decision was reversed, when the European Court of Human Rights at Strasbourg ruled that the earlier Swiss “gag order” forbidding Hans Hertel 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.   

"What studies exist are all bad news for microwaving - they universally describe some type of damage," states MD Allan Spreen. ["Micro Management" Jan 27/03]

     In May 2001, PhD Lita Lee “observed in the blood chemistries and the rates of certain diseases among consumers of microwaved foods”:

* Lymphatic disorders leading to decreased ability to prevent certain types of cancers. 

* Increased rates of cancer cell formation in the blood. 

* Increased rates of stomach and intestinal cancers. 

* Higher rates of digestive disorders and a gradual breakdown of the systems of elimination.


Forensic researcher William Kopp now states: “The effects of microwaved food by-products are long term, permanent within the human body. Minerals, vitamins, and nutrients of all microwaved food is reduced or altered so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down.” There is no qualifying “maybe” concerning this Kopp's conclusions: “Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence,” he declared. [A. R. E. C. Research Operations TO61-7R10/10-77F05 RELEASE PRIORITY: CLASS I ROO1a] 

People cling to their microwaves as if they can't remember ever having lived without one. Trying to educate users on microwave hazards, says Chris Anderson, is “like trying to snatch a teddy bear from a frightened child.”
But each exposure to cell phones, portable phones, wireless gadgets and microwaved food, “adds another brick to your load.” 

     Anderson's advice from Electrosmog Solutions: “Keep it natural and you'll keep it natural because we're natural beings.


The excellent news is that prudent prevention is as close as saying, “nyet” to microwaved foods. While eating a microwaved meal on extremely rare occasions will probably do less harm than stressing out about it, using a microwave oven for much or most of your home cooking is a ticket to trouble. I prefer to activate my convection oven instead. It's nearly as quick. And the meals it produces are cooked better, taste better - and are better for me meals cooked in karmically-comprised ovens.

     Do yourself a favor,” suggests Jim Carey. Cut the cord close to the cabinet and toss your microwave into the recycle box. “When you need to heat something, heat it in a toaster oven or a stovetop pan. Avoid Teflon and non-stick surfaces, of course. Better yet, strive to eat more of a raw, unprocessed diet. That where you'll get the best nutrition.

     “Blend up some smoothies. It's faster than microwaving. You can heat food quickly in a convection oven. You can also easily heat up food by using a saucepan. If someone is coming home late, and you want to give them warm food when they arrive, put a saucepan lid over the food while it is on a plate. Put the plate of food on a simmering saucepan of water. It will stay warm without drying up.” [newstarget.com]     

     The time for your electromagnetic emancipation is...

     Right now!

     So why are you still microwaving your meals?

Please don't do this!