Sunday, April 29, 2012

Why Did Russia Ban The Use Of Microwave Ovens?

We quit using a microwave oven in 2004 because of the way it alters the texture of food. And then food processors started adding chemical compounds to keep the foods soft after they were removed from the microwave--but in doing that, the food was still altered unnaturally by the microwave. I never liked the way food felt, tasted or went down if it had been microwaved, but I kept using one until 2004. I'm 8 years older, but feel better than I did back when I ate microwaved food.--jef


by wemustknow.koen

Seedlings Watered With Microwaved Water (left) & 

Purified Water (right) Microwaves Kill Nutritional Value 
In Russia, microwave ovens were banned in 1976 because of their negative health consequences as many studies were conducted on their use. The ban was lifted after Perestroika in the early 90’s.

Here are some of their findings on microwaving food:

1. Microwaving accelerates the structural disintegration of foods. 
2. Microwaving creates cancer-causing agents within milk and cereals. 
3. Microwaving alters elemental food-substances, causing digestive disorders. 
4. 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. 
5. Microwaved foods lead to a higher percentage of cancerous cells in the bloodstream. 
6. 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. 
7. 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. 
8. Microwaved foods lowered the body’s ability of the body to utilize B-complex vitamins, Vitamin C, Vitamin E, essential minerals and lipotropics. 
9. The microwave field next to a microwave oven caused a slew of health problems as well. 
10. Heating prepared meats in a microwave sufficiently for human consumption created:
  • d-Nitrosodiethanolamine (a well-known cancer-causing agent)
  • Destabilization of active protein biomolecular compounds
  • Creation of a binding effect to radioactivity in the atmosphere.
  • Creation of cancer-causing agents within protein-hydrosylate compounds in milk and cereal grains. 
11. Microwave emissions also caused alteration in the catabolic (breakdown) behaviour of glucoside – and galactoside – elements within frozen fruits when thawed in this way. 
12. Microwaves altered catabolic behavior of plant-alkaloids when raw, cooked or frozen vegetables were exposed for even very short periods. 
13. Cancer-causing free radicals were formed within certain trace-mineral molecular formations in plant substances, especially in raw root vegetables. 
14. Due to chemical alterations within food substances, malfunctions occurred in the lymphatic system, causing degeneration of the immune systems’ capacity to protect itself against cancerous growth. 
15. The unstable catabolism of micro-waved foods altered their elemental food substances, leading to disorders in the digestive system. 
16. Those ingesting micro-waved foods showed a statistically higher incidence of stomach and intestinal cancers, plus a general degeneration of peripheral cellular tissues with a gradual breakdown of digestive and excretory system function. 
17. Microwave exposure caused significant decreases in the nutritional value of all foods studied, particularly:
  • A decrease in the bioavailability of B-complex vitamins, vitamin C, vitamin E, essential minerals and lipotrophics
  • Destruction of the nutritional value of nucleoproteins in meats
  • Lowering of the metabolic activity of alkaloids, glucosides, galactosides and nitrilosides (all basic plant substances in fruits and vegetables)
  • Marked acceleration of structural disintegration in all foods.

Read the full report by Larry Cook entitled “Micro-waved Food Isn’t Safe To Eat”




Microwave Ovens Destroy The Nutritional Value Of Your Foodby Mike Adams, the Health Ranger, NaturalNews Editor

“The rise of widespread nutritional deficiencies in the western world correlates almost perfectly with the introduction of the microwave oven. This is no coincidence. Microwave ovens heat food through a process of creating molecular friction, but this same molecular friction quickly destroys the delicate molecules of vitamins and phytonutrients (plant medicines) naturally found in foods. One study showed that microwaving vegetables destroys up to 97% of the nutritional content (vitamins and other plant-based nutrients that prevent disease, boost immune function and enhance health).”

“In other words, eating raw broccoli provides you with natural anti-cancer medicine that’s extremely effective at halting the growth of cancer tumours. But microwaving that broccoli destroys the anti-cancer nutrients, rendering the food “dead” and nutritionally depleted. There’s even some evidence to suggest that microwaving destroys the natural harmony in water molecules, creating an energetic pattern of chaos in the water found in all foods. In fact, the common term of “nuking” your food is coincidentally appropriate: Using a microwave is a bit like dropping a nuclear bomb on your food, then eating the fallout. (You don’t actually get radiation from eating microwaved foods, however. But you don’t get much nutrition, either.)”

So. if you are going to use a microwave oven, it is suggested that you set and walk out of the kitchen where practical. The American FDA advised “don’t stand in front of a microwave for long periods of time”. There is a lot of researching being conducted into microwave oven and the effects that it may have on human bodies. Final studies have not been released as yet, but if the above is any indication to the negative affects on food, I can only imagine the effects on the human body. So if you don’t have to use a microwave oven, then don’t. Even if it is to preserve the quality and nutritional value of your food.