If you have ever wondered whether or not microwaved food is safe, here is an experiment
you can do at home: Plant seed in two pots. Water one pot with water that has been microwaved, the other with regular water. The seeds that received microwaved water won’t sprout. If microwaved water can stop plants from growing, think about what microwaved food can do to your health!
In 1989, Swiss biologist and food scientist D. 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 food, conventionally cooked food, and microwaved food. Blood samples were tested after each meal. They discovered that eating microwaved food, over time, causes significant changes in blood chemistry. A decrease in hemoglobin and cholesterol values, in the HDL versus LDL ratio, and in white blood cells weakening the immune system, and an increase in leucocyte levels, which tend to indicate poisoning and cell damage – conditions ripening the body for degenerative diseases and/or cancer. “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 pathological conditions, also indicative of a beginning cancerous process”, wrote Dr. Bernard Blanc, who assisted in the study.
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 greater the friction the greater the heat. This collision tears and deforms the molecular structure of the 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 with microwaves. The effects of microwaving breast milk have also been researched. John Kerner, M.D. and Richard Quin, M.D. from Stanford University said that “Microwaving human milk, even at a low setting, can destroy some of its important disease-fighting capabilities.” After more research Kerner wrote that microwaving itself may in fact cause some injury to the milk above and beyond the heating. An Austrian study warned that microwaving breast milk can lead to structural, functional and immunological changes, and that microwaves transform the amino acid L-proline to D-proline, a proven toxin to the nervous system, liver and kidneys.
In Russia, microwave ovens were banned in 1976 because of their negative health consequences, after many studies were conducted in that country. Here are some of their finding on microwaved food: Loss of 60-90% of the vital-energy field, an acceleration of the structural disintegration of foods; Creation of cancer-causing agents within milk and cereals; Alterations of elemental food-substances, causing digestive disorders; Alteration of food chemistry which can lead to malfunctions in the lymphatic system and degeneration of the body’s ability to protect itself against cancerous growth; Leads to a higher percentage of cancerous cells in the blood-stream; Lowers the body’s ability to utilize B-complex vitamins, vitamins C & E, essential minerals and lipotropics. The microwave field next to a microwave oven caused a slew of health problems as well.
Aside from all of these studies, many people find that microwaving their food doesn’t help them feel good. Kinesiologist David Bridgeman said, “Of all the people I test for allergies, 99% show severe sensitivity to any microwaved food.”
Sage Crystal
