by
Larry Cook
If you have ever wondered whether or not microwaved food is
safe, here's an experiment you can do at home: Plant seeds in two pots. Water
one pot with water that has been microwaved, the other with regular tap water.
The seeds that received microwaved water won't sprout. If microwaved water can
stop plants from growing, think of what microwaved food can do to your health!
In 1989, Swiss biologist and food scientist Dr. Hans Hertel studied the
effects of microwaved food. Eight people participated in the study. For eight
weeks, they lived in a controlled environment and intermittently ate raw foods,
conventionally cooked foods and microwaved foods. Blood samples were tested after
each meal. They discovered that eating microwaved food, over time, causes significant
changes in blood chemistry:
1. A decrease in hemoglobin and cholesterol
values, in the HDL (good cholesterol) versus LDL (bad cholesterol) ratio and in
white blood cells, weakening the immune system, and an increase in leukocyte levels,
which tends to indicate poisoning and cell damage-conditions ripening the body
for degenerative diseases and/or cancer.
2. "The measurable effects on
man through the ingestion of microwaved food, unlike untreated food, are blood
alterations, that can also be found at the beginning of a pathological condition,
also indicative of a beginning cancerous process," wrote Dr. Bernard Blanc, who
assisted in the study.
3. Microwave ovens "cook" food by forcing the
atoms, molecules and cells within the food to reverse polarity billions of times
per second, causing friction - the more the friction, the more the heat. This
oscillation tears and deforms the molecular structure of food. New compounds,
called radiolytic compounds, which are not found in nature, are formed.
Interestingly, microwaves are actually used in gene-altering technology to deliberately
break cells and neutralize their "life-force" so they can be manipulated. Microwaves
destroy the life force that gives food its vitality and nourishment. When this
life force dissipates, microorganisms start breaking food down and it begins to
rot.
In early 1991, a lawsuit was filed against an Oklahoma hospital
because a patient died from receiving a microwaved blood transfusion. Hospitals
routinely heat blood for transfusion, but not in a microwave.
The effects
of microwaving breast milk have also been researched. John Kerner, M.D. and Richard
Quin, M.D. from Stanford University said, "Microwaving human milk, even at a low
setting, can destroy some of its important disease-fighting capabilities."
4. After more research, Kerner wrote in the April, 1992 edition of Pediatrics
that "Microwaving itself may in fact cause some injury to the milk above and beyond
the heating." In addition, a radio announcement at the University of Minnesota
said, "Microwaves are not recommended for heating a baby's bottle 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 milk, some protective properties
may be destroyed."
5. Another study in Vienna warned that microwaving
breast milk "can lead to structural, functional and immunological changes," and
that microwaves transform the amino acid L-proline into D-proline, a proven toxin
to the nervous system, liver and kidneys.
6. In Russia, microwave ovens
were banned in 1976 because of their negative health consequences and many studies
were conducted on their use. Here are some of their findings on microwaving food:
* Microwaved foods lose 60 to 90 percent of the vital-energy field and
microwaving accelerates the structural disintegration of foods.
* Microwaving
creates cancer-causing agents within milk and cereals.
* Microwaving
alters elemental food-substances, causing digestive disorders.
* Microwaving
alters food chemistry, which can lead to malfunctions in the lymphatic system
and degeneration of the body's ability to protect itself against cancerous growths.
* Microwaved foods lead to a higher percentage of cancerous cells in
the bloodstream.
* Microwaving altered the breakdown of elemental substances
when raw, cooked, or frozen vegetables were exposed for even a very short time
and free radicals were formed.
* Microwaved foods caused stomach and
intestinal cancerous growths, a general degeneration of peripheral cellular tissues,
and a gradual breakdown of the digestive and excretive systems in a statistically
high percentage of people.
* Microwaved foods lowered the body's ability
to utilize B-complex vitamins, Vitamin C, Vitamin E, essential minerals and lipotropics.
* The microwave field next to a microwave oven caused a slew of health
problems as well.
Aside form these studies, many people find that microwaving
their food doesn't help them feel good. Stephanie Relfe, Kinesiologist, found
herself feeling "gray and rather low" one day and discovered that she had inadvertently
eaten microwaved food at a restaurant.
In her practice, Relfe found that
all of her patients gave body signals of having allergic reactions to microwaved
foods.
Another Kinesiologist, David Bridgeman, said, "Of all the people I
test for allergies, 99.9% so far show severe sensitivity to any microwaved food."
Note: The London Telegraph reported Sept. 19, 2004, that microwave weapons
will be fitted to U.S. military vehicles already in Iraq in an effort to disperse
angry crowds. The weapons, which may be operable as early as this spring, are
an attempt by the U.S. to calm growing concern regarding increasing numbers of
innocent civilians being killed in Iraq.
The U.S. Department of Defense claims
microwave weapons, which cause unbearable pain to the target until he moves out
of the beam, cause no long-term damage. "The skin gets extremely hot, and people
can't stand the pain, so they have to move - and move in the way we want them
to," said Col Wade Hall of the Office of Force Transformation.
Source:
http://idaho-observer.com
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