By Andreas Moritz
Did you ever wonder what microwaves can 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, concentration, emotional instability and a decline in intelligence, according to the research. The Russian scientists also found decreased nutritional value – or significant dimming of their ‘vital energy field’ – in up to 90 percent 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 all rendered useless by microwaves, even at short cooking durations. Microwave-cooked food is basically reduced to the nutritional equivalent of cardboard. If you don’t want to develop nutrient deficiencies, you may be better off throwing this appliance out of your kitchen. The radiation has been found to accumulate in the kitchen furniture, becoming a constant source of radiation in itself.
Microwave usage in the preparation of food has been found to lead 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, as well as digestive and excretive disorders, plus a higher percentage of cell tumors, including sarcoma.
Microwaves rip apart the molecular bonds that make food to be ‘food’. 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 human bodies. By destroying the molecular structures of food, the body cannot help but turn the food into waste, but not harmless waste, rather, ‘nuclear waste’.
Other side effects of microwaves than just making food useless and ‘wasteful’ include high blood pressure, migraine, dizziness, stomach pain, anxiety, hair loss, appendicitis, cataracts, reproductive disorders, adrenaline exhaustion, heart disease, memory loss, attention disorders, increased crankiness, depression, disconnected thoughts, sleep disturbance and brain damage.
Eating microwave-damaged foods can lead to a considerable stress response in the body, and thereby, alter the blood chemistry. While eating organic vegetables zapped by microwaves, you will send your cholesterol soaring. According to Swiss scientist Hertel, “Blood cholesterol levels are less influenced by cholesterol content of the food 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 taken over the cooking chores in nine out of ten American homes, and American and Chinese microwave manufacturers hope that the same will happen in Russia.
Reporting for the Forensic Research Document of AREC Research, 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.”
In a classical experiment 2,000 cats were given only food and water that were previously placed in the microwave oven, even for just one minute. The foods selected were the most nutritious and natural ones available. Within six weeks, all cats mysteriously died. While investigating the surprising result of the test, it was discovered that, although the cats looked well fed, the cells in their bodies virtually contained no trace of nutrient-components. The cats literally starved to death, despite all the nutritious foods. Microwaves turned their food into deadly poison. Seeing the unprecedented sickness epidemic in the U.S. and other countries that largely rely on microwaves to cook their foods, it may be wise if we followed the example of some countries where healthy cooking methods are still mainstream, such as Russia, Greece, Italy and France, as well as most developing countries.
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