By:  Andreas Moritz
Posted:   September 20, 2012 — updated 2016
Book excerpt:  Cancer Is Not a Disease – It’s a Survival Mechanism

dangers of microwave cookingAre you aware of the dangers of microwave cooking? What they do to water, food, and your body?

Russian researchers have found decreased nutritional value, cancer-making compounds and brain-damaging radiolytics in virtually all microwave-prepared foods. Eating microwave-prepared meals can also cause loss of memory and concentration, emotional instability and a decline in intelligence, according to the research. In studying the nutritional value of foods cooked with microwaves, the Russian scientists found significant dimming of their “vital energy field”. This was noted in up to 90% of all microwave-prepared foods.

In addition, the B complex, C and E vitamins linked with stress-reduction and the prevention of cancer and heart disease—as well as the essential trace minerals needed for optimum brain and body functioning—were rendered useless by microwaves, even at short cooking durations. Microwave-cooked food is reduced to the nutritional equivalent of cardboard. If you do not want to develop nutrient deficiencies, you may be better off removing this appliance from your kitchen. In addition, all microwave ovens have unavoidable leakages. Hence, the radiation accumulates in the kitchen furniture, becoming a source of radiation itself.

Microwave usage in the preparation of food leads to lymphatic disorders and an inability to protect the body against certain cancers. The research found increased rates of cancer cell formation in the blood of people eating microwave-cooked meals. The Russians also reported increased rates of stomach and intestinal cancers, more digestive and excretive disorders, and a higher percentage of cell tumors, including sarcoma.

The Germans were the first to use microwave technology in the 1930s.
At the beginning of the World War II, German scientists developed a radar system based on technically-generated microwaves. During the extremely cold wintertime, soldiers gathered around the radar screens to get warm, but they developed blood cancers. Subsequently, the German army abandoned the use of radar. However, after German scientists learned that microwaves heated human tissue, they thought these waves could also heat food. So they invented the microwave oven with the intention to provide German soldiers with warm meals during the battles against the Soviet Union. However, the soldiers who ate foods heated in microwave ovens also developed cancers of the blood, just like the radar technicians. As a result of this discovery, the use of microwave ovens was banned in the entire Third Reich.

Are microwaves any safer today than they were 80 years ago?
Certainly not; they are the same microwaves. Microwaves rip apart the molecular bonds that make food the nourishing substance that it is. Microwave ovens hurl high-frequency microwaves that boil the moisture within food and its packaging by whipsawing water molecules dizzyingly back-and-forth at more than a billion reversals per second. This frantic friction fractures food molecules, rearranging their chemical composition into weird new configurations unrecognizable as food by the human body. By destroying the molecular structures of food, the body cannot help but turn the food into waste—not harmless waste, but “nuclear waste”.

Other Side effects of microwave exposure include:

  • High blood pressure
  • Adrenal exhaustion
  • Heart disease
  • Migraines
  • Dizziness
  • Memory loss
  • Disconnected thoughts
  • Attention disorders
  • Brain damage
  • Anxiety
  • Increased crankiness
  • Depression
  • Sleep disturbance
  • Stomach pain
  • Appendicitis
  • Cataracts
  • Hair loss
  • Reproductive disorders

Eating microwave-damaged foods can lead to a considerable stress response in the body and, thereby, alter the blood chemistry. For example, eating organic vegetables zapped by microwaves will send your cholesterol soaring. According to Swiss scientist Dr. Hans U. Hertel, “Blood cholesterol levels are less influenced by cholesterol content of the food than by stress factors.” While the Russian government banned microwave ovens in 1976 for a very good reason, these appliances play a prominent role in the daily cooking routines at about 9 out of 10 American homes.

Reporting for the Forensic Research Document of Agricultural and Resource Economics (AREC), William P. Kopp now states: “The effects of microwaved food byproducts are long-term, permanent within the human body. Minerals, vitamins, and nutrients of all microwaved food is reduced or altered so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down.”

Microwaves turn healthy food into deadly poison.
Seeing the unprecedented cancer epidemic in the U.S. and other countries that largely rely on microwaves for cooking foods, it may be wise if we followed the example of the former Russian Federation and the Third Reich, at least in this respect, and stopped using microwave ovens altogether.

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