Have you ever wondered what microwaves can do to water, food and your body? Russian researchers have found reduced nutritional value, carcinogenic compounds and brain-damaging radiolytics in virtually all microwaved foods. Eating microwaved meals can also cause memory loss, concentration, emotional instability and a decline in intelligence, according to the study. The Russian scientists also found reduced nutritional value — or a significant weakening of their “vital energy field” — in up to 90 percent of all microwaved foods.
In addition, the B complex, C and E vitamins, which are linked to stress reduction and the prevention of cancer and heart disease, and the essential trace minerals needed for optimal brain and body function, have all been rendered useless by microwaves made, even for short cooking times. Microwavable food is basically reduced to the nutritional equivalent of cardboard. If you don’t want to develop nutrient deficiencies, it might be better to ditch this gadget from your kitchen. It has been found that the radiation accumulates in the kitchen furniture and itself becomes a constant source of radiation.
The use of microwaves in food preparation has been found to lead to lymphatic disorders and an inability to protect the body from certain types of cancer. The research found increased rates of cancer cell formation in the blood of people who ate microwaved meals. The Russians also reported increased rates of gastric and colon cancer, as well as digestive and excretory disorders, and a higher percentage of cell tumors, including sarcomas.
Microwaves break the molecular bonds that make food “food.” Microwave ovens hurl high-frequency microwaves that boil the moisture in food and its packaging by causing dizzying motion of water molecules back and forth at more than a billion reversals per second. This frantic friction breaks food molecules apart, rearranging their chemical composition into strange new configurations that human bodies cannot recognize as food. By destroying the molecular structures of food, the body cannot help but turn the food into waste, but not harmless waste, but “nuclear waste”.
Other side effects of microwaves that don’t just make food useless and “wasteful” are high blood pressure, migraines, dizziness, abdominal pain, anxiety, hair loss, appendicitis, cataracts, reproductive disorders, lack of adrenaline, heart disease, memory loss, attention deficit disorder, increased crankiness, depression, disjointed Thoughts, sleep disorders and brain damage.
Eating microwave-damaged foods can cause a significant stress response in the body, thereby altering blood chemistry. Eating organic veggies zapped by microwaves will send your cholesterol skyrocketing. According to Swiss scientist Hertel, “Blood cholesterol levels are less influenced by dietary cholesterol than by stress factors.” The Russian government had banned microwave ovens for over 50 years, but they were recently introduced to the Russian market (for “economic” reasons). Microwave ovens have done the cooking in nine out of ten American homes, and American and Chinese microwave manufacturers hope the same will happen in Russia.
William P. Kopp, reporting for AREC Research’s Forensic Research Document, now states: “The effects of microwaved food by-products are long-term and permanent in the human body. Minerals, vitamins and nutrients of all microwaved foods are reduced or altered in such a way that the human body derives little or no benefit from them, or the human body absorbs altered compounds that cannot be broken down.”
In a classic experiment, 2,000 cats were given only food and water that had previously been microwaved, even for just a minute. The foods selected were the most nutritious and natural available. Within six weeks, all of the cats mysteriously died. Upon examining the surprising result of the test, it turned out that the cats, although they appeared well-fed, contained practically no traces of any nutritional components. The cats were literally starving, despite all the nutritious food. Microwaves turned their food into deadly poison. With the unprecedented epidemic of disease in the US and other countries that largely rely on microwaves to cook their food, it might be wise to follow the example of some countries where healthy cooking methods are still mainstream, such as Russia, Greece, and Italy France , as well as most developing countries.
Thanks to Andreas Moritz