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What kinds of dangers are concealed in microwaves?

By now, you probably know that what you eat has a profound impact on your health. The mantra, "You are what you eat" is really true.

When it comes to microwave ovens, the price for convenience is to compromise your health. In this article, you will know  the effects of microwaves on your food and on your body.

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.

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.

 Convenience Comes at Significant Toxic Threat to You and Your Family

Microwaves heat food by causing water molecules in it to resonate at very high frequencies and eventually turn to steam which heats your food. 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. This has resulted in admonitions to new mothers about NOT using the microwave to heat up baby bottles, since babies have been burned by super-heated formula that went undetected.

Another problem with microwave ovens is that carcinogenic toxins can leach out of your plastic and paper containers/covers, and into your food.

 Microwave Radiation Leakage

But even if there's nothing wrong with your microwave, keep in mind that standing a foot away from it while it's running can expose you to upwards of 400 milliGauss, and a mere 4 milliGauss has been firmly linked to leukemia. It would certainly be wise to avoid letting your children stand near the microwave when it's running, and avoid it yourself as much as possible—especially if you're pregnant. Also, since your eyes are known to be particularly susceptible to microwave radiation (high microwave exposures are known to cause cataracts), I recommend stepping away from your microwave while it's in use.

 Microwaving Also Zaps the Nutrients Right Out of Your Food

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 into "dead" food that can cause disease!

Heating food, in and of itself, can result in some nutrient loss, but using microwaves to heat food introduces the additional problems.

A study published in the November 2003 issue of The Journal of the Science of Food and Agriculture5 found that broccoli "zapped" in the microwave with a little water lost up to 97 percent of its beneficial antioxidants. By comparison, steamed broccoli lost 11 percent or fewer of its antioxidants.

A Japanese study by Watanabe showed that just 6 minutes of microwave heating turned 30-40 percent of the B12 in milk into an inert (dead) form

Microwaving can destroy the essential disease-fighting agents in breast milk that offer protection for your baby. In 1992, Quan found that microwaved breast milk lost lysozyme activity, antibodies, and fostered the growth of more potentially pathogenic bacteria: Another study about breast milk/infant formula by Lee in 198911 found vitamin content becomes depleted by microwaving, and certain amino acids are converted into other substances that are biologically inactive. Some altered amino acids are poisons to the nervous system and kidneys.

 Microwave Sickness

When your tissues are directly exposed to microwaves, the same violent deformations occur and can cause "microwave sickness."

People who have been exposed to high levels of microwave radiation experience a variety of symptoms, including:

  • Insomnia, and various sleep disturbances
  • Headaches and dizziness
  • Swollen lymph nodes and a weakened immune system
  • Depression and irritability
  • Nausea and appetite loss
  • Vision and eye problems
  • Frequent urination and extreme thirst
  • Blood sugar
  • Heart problems
  • Increased cholesterol levels

 Is Microwaving Food Any More Dangerous than Heating It with a Conventional Oven?

  • The microwaving of milk and grains converted some of the amino acids into carcinogenic substances.
  • Microwaving prepared meats caused the formation of the cancer-causing agents d-Nitrosodienthanolamines.
  • Thawing frozen fruits by microwave converted their glucoside and  into carcinogenic substances.
  • Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids into carcinogens.
  • Carcinogenic free radicals were formed in microwaved plants – especially root vegetables.
  • Structural degradation leading to decreased food value was found to be 60 to 90 percent overall for all foods tested, with significant decreases in bioavailability of B complex vitamins, vitamins C and E, essential minerals, and lipotropics (substances that prevent abnormal accumulation of fat).
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