Microwave ovens are in 90% of American homes. However, the micro-oven manufacturers, Washington City politics, and plain old human nature are suppressing the facts and evidence. Because of this, people are continuing to microwave their food without knowing the effects or dangers of doing so. One short-term study found significant and disturbing changes in the blood of individuals consuming microwaved milk and vegetables. All foods that were processed through the microwave ovens caused changes in the blood of the volunteers. Hemoglobin levels decreased and over all white cell levels and cholesterol levels increased.

Microwave cooking is an important cause of ill health, and its effects are mostly ignored. The violent change that microwaving causes to the food molecules forms new life forms called radiolytic compounds.

Cholesterol levels increase after eating microwaved foods. In summary: Blanc and Hertel found that eating microwaved food: increases cholesterol, increases white blood cell numbers, decreases red blood cell numbers.

Microwave heating inactivates vitamin B-12. To preserve this vitamin, use the oven or stovetop instead of the microwave to cook meats and milk products (major sources of vitamin B-12). Many elderly are at risk of B-12 deficiency and shouldn’t microwave meat, milk, eggs or B-12 fortified foods, unless they only occasionally microwave or are getting B-12 in a supplement or fortified cereal.

When anyone microwaves food, the oven exerts a power input of about 1,000 watts or more. This radiation results in destruction and deformation of molecules of food.

Microwave cooking uses an entirely different process than an external, non-electromagnetic heat source: the water molecules within food are vibrated in a field of intense electromagnetic energy. On theory alone, we should be cautious about microwave cooking, but there haven’t been many scientific studies on the subject.

In one memorable study, researchers discovered that microwaving infant formula for 10 minutes altered the structure of its component amino acids in ways that could possibly result in functional, structural and immunological abnormalities in infants consuming it. One of these altered amino acids has been proven to be toxic to the kidneys, liver and nervous system.

Microwave Cooking in Plastic Containers

Do not heat foods containing fat in a microwave using plastic containers because the combination of fat, high heat and plastics releases dioxins and other toxins into the food and ultimately into your cells. Dioxins are carcinogens and highly toxic.
After researchers studied several commercial plastic containers, compounds such as methyl benzene, ethyl benzene, 1-octene, xylene, styrene and 1,4-dichlorobenzene were found in all of them. Also, the increased output power of modern microwave ovens can cause overheating.

by June Russell
http://www.jrussellshealth.com/