If You Don’t Mind Cancer Causing Radiation Passing Through Your Food, Keep Using A Microwave

Waking Times
by Marco Torres

Are microwaves a benign bastion of convenience or a sinister contributor to biological and nutritional damage? That depends where you attain your health information from. Many believe microwaves are an ingenious time-saving device and wonder how anyone ever lived without them. Others are aware their food doesn’t quite taste the same after microwave use, but unapologetically swear by them just to help them get through the day a little bit faster. However, a growing percentage are now heeding the advice of holistic health experts advising them of the dangers. Regardless of where you stand, humans are the only animals on the planet who destroy the nutritional value of their food before eating it, and the use of microwaves is no exception.

If you’re a regular reader of any type of website that thrives to educate on natural and toxic-free living, then you probably disposed of your microwave long ago. If you still use a microwave and just stumbled on this information, pay close attention as all the information on this page will eventually lead you to throw out your nuker and get back to old fashioned heating methods which are far more effective for your long-term health.

Microwaves use super-fast particles to literally radiate the contents of water inside food and bring it to boil. Not only has microwave use been linked to causing infertility in men, but it also denatures many of the essential proteins in the food making them virtually indigestible.

Most animals will only consume food in its natural, unprocessed state, but humans actually go out of their way to render food nutritionally worthless before eating it. Think about all the prepackaged and processed foods we purchase and consume annually. It’s no wonder the state of our health is in dire straits.

Microwaves are a source of electromagnetic energy (a form of nonionizing form of radiation) electronically generated. When penetrating the aliments, they trigger an inner rotation of the water molecules inside the food. This rotation triggers a friction between the molecules and the result is a rapid growth in temperature.

Microwave ovens work physically, biochemically and physiologically, producing ions and various free radicals, which destroy viruses and bacteria, but not toxins and microtoxins. The experts have concluded that food cooked in microwaves loses between 60% and 90% of its vital energy and, at the same time, the structural disintegration processes accelerates. Also, the nutrient substances are altered, leading to digestive diseases. These microwaves can increase both the number of cancerous cells in blood and the number of stomach and intestinal cancerous cells.

Microwaves leaking radiation is a serious issue. Serious enough for the FDA to set legal limits on the leakage permitted by every microwave manufacturer. However, the only way to completely eliminate the radiation dangers associated with microwaves is not to use one. Microwave radiation has been known to cause cataracts, birth defects, cancer and other serious illnesses.

Because of these causes the microwave ovens were banned in the Soviet Union in 1976. Soviet scientists found that the microwave exposure decreases the ability of some vitamins to by absorbed by the human body, dramatically accelerates the structural disintegration of all foods and reduces the metabolic stress of the alkaloids, glycosides and galactoses.

In 1991, the Swiss Doctor Hans Ulrich Hertel made a study that demonstrated that cooking or heating food presents much greater risks for health than the traditionally cooked food. He found that people who ate microwave prepared food recorded losses in the hemoglobines and lymphoites.

In 2003, a Spanish governmental study elaborated in Murcia demonstrated that the vegetables and fruits cooked in a microwave lost a percentage of 97% of the substances that contribute to reducing the incidence of coronary heart diseases.

In Dr. Lita Lee’s book, Health Effects of Microwave Radiation — Microwave Ovens, and in the March and September 1991 issues of Earthletter, she stated that every microwave oven leaks electro-magnetic radiation, harms food, and converts substances cooked in it to dangerous organ-toxic and carcinogenic products.

In Comparative Study of Food Prepared Conventionally and in the Microwave Oven, published by Raum & Zelt in 1992, at 3(2): 43, it states:

“Artificially produced microwaves, including those in ovens, are produced from alternating current and force a billion or more polarity reversals per second in every food molecule they hit. Production of unnatural molecules is inevitable. Naturally occurring amino acids have been observed to undergo isomeric changes (changes in shape morphing) as well as transformation into toxic forms, under the impact of microwaves produced in ovens.”

There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of milliwatts. Microwaves quickly destroy the delicate molecules of vitamins and phytonutrients (plant medicines) naturally found in foods. One study showed that microwaving vegetables destroys up to 97% of the nutritional content (vitamins and other plant-based nutrients that prevent disease, boost immune function and enhance health).

Dr. Hertel was the first scientist to conceive and carry out a quality clinical study on the effects microwaved nutrients have on the blood and physiology of the human body. His small but well controlled study showed the degenerative force produced in microwave ovens and the food processed in them. The scientific conclusion showed that microwave cooking changed the nutrients in the food; and, changes took place in the participants’ blood that could cause deterioration in the human system. Hertel’s scientific study was done along with Dr. Bernard H. Blanc of the Swiss Federal Institute of Technology and the University Institute for Biochemistry.

Of all the natural substances — which are polar — the oxygen of water molecules reacts most sensitively. This is how microwave cooking heat is generated — friction from this violence in water molecules. Structures of molecules are torn apart, molecules are forcefully deformed, called structural isomerism, and thus become impaired in quality. This is contrary to conventional heating of food where heat transfers convectionally from without to within. Cooking by microwaves begins within the cells and molecules where water is present and where the energy is transformed into frictional heat.

The following is a summary of the Russian investigations published by the Atlantis Raising Educational Center in Portland, Oregon:

Microwaving prepared meats sufficiently to insure sanitary ingestion caused formation of d-Nitrosodienthanolamines, a well-known carcinogen.

Microwaving milk and cereal grains converted some of their amino acids into carcinogens.

Thawing frozen fruits converted their glucoside and galactoside containing fractions into carcinogenic substances.

Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids into carcinogens.

Carcinogenic free radicals were formed in microwaved plants, especially root vegetables.

Russian researchers also reported a marked acceleration of structural degradation leading to a decreased food value of 60 to 90% in all foods tested. Among the changes observed were:

Deceased bio-availability of vitamin B complex, vitamin C, vitamin E, essential minerals and lipotropics factors in all food tested.

Various kinds of damaged to many plant substances, such as alkaloids, glucosides, galactosides and nitrilosides.

According to Dr. Lee, changes are observed in the blood chemistries and the rates of certain diseases among consumers of microwaved foods. The symptoms above can easily be caused by the observations shown below. The following is a sample of these changes:

a.. Lymphatic disorders were observed, leading to decreased ability to prevent certain types of cancers.
b.. An increased rate of cancer cell formation was observed in the blood.

c.. Increased rates of stomach and intestinal cancers were observed.

d.. Higher rates of digestive disorders and a gradual breakdown of the systems of elimination were observed.

Decrease in Food Value

Microwave exposure caused significant decreases in the nutritive value of all foods researched. The following are the most important findings:

1. A decrease in the bioavailability [capability of the body to utilize the nutriment] of B-complex vitamins, Vitamin C, Vitamin E, essential minerals and lipotropics in all foods;

2. A loss of 60-90% of the vital energy field content of all tested foods;

3. A reduction in the metabolic behavior and integration process capability of alkaloids [organic nitrogen based elements], glucosides and galactosides, and nitrilosides;

4. A destruction of the nutritive value of nucleoproteins in meats;

5. A marked acceleration of structural disintegration in all foods.

Biological Effects of Exposure

Exposure to microwave emissions also had an unpredictably negative effect upon the general bio-logical welfare of humans. This was not discovered until the Russians experimented with highly sophisticated equipment and discovered that a human did not even need to ingest the material substance of the microwaved food substances: that even exposure to the energy-field itself was sufficient to cause such adverse side effects that the use of any such microwave apparatus was forbidden in 1976 by Soviet state law.

The following are the enumerated effects:

1. A breakdown of the human “life-energy field” in those who were exposed to microwave ovens while in operation, with side-effects to the human energy field of increasingly longer duration;

2. A degeneration of the cellular voltage parallels during the process of using the apparatus, especially in the blood and lymphatic areas;

3. A degeneration and destabilization of the external energy activated potentials of food utilization within the processes of human metabolism;

4. A degeneration and destabilization of internal cellular membrane potentials while transferring catabolic [metabolic breakdown] processes into the blood serum from the digestive process;

5. Degeneration and circuit breakdowns of electrical nerve impulses within the junction potentials of the cerebrum [the front portion of the brain where thought and higher functions reside];

6. A degeneration and breakdown of nerve electrical circuits and loss of energy field symmetry in the neuroplexuses [nerve centers] both in the front and the rear of the central and autonomic nervous systems;

7. Loss of balance and circuiting of the bioelectric strengths within the ascending reticular activating system [the system which controls the function of consciousness];

8. A long term cumulative loss of vital energies within humans, animals and plants that were located within a 500-meter radius of the operational equipment;

9. Long lasting residual effects of magnetic “deposits” were located throughout the nervous system and lymphatic system;

10. A destabilization and interruption in the production of hormones and maintenance of hormonal balance in males and females;

11. Markedly higher levels of brainwave disturbance in the alpha, theta, and delta wave signal patterns of persons exposed to microwave emission fields, and;

12. Because of this brainwave disturbance, negative psychological effects were noted, including loss of memory, loss of ability to concentrate, suppressed emotional threshold, deceleration of intellective processes, and interruptive sleep episodes in a statistically higher percentage of individuals subjected to continual range emissive field effects of microwave apparatus, either in cooking apparatus or in transmission stations.

Take a look around you at every person that still uses a microwave. The largest majority are unhealthy and overweight. The more you use the microwave, the worse your nutritional state gets, and the more likely you are to be diagnosed with various diseases and put on pharmaceuticals which, of course, will create other health problems that lead to a grand spiraling nosedive of health.

How Do You Heat Your Food The Healthy Way

This is kind of a misnomer because there is truthfully, with perhaps the exception of dehydration, no way to heat food and maintain its structural and nutritional value. However, gently heating food in a cast iron pan over the stove may be the healthiest alternative to nuking it. This is the old fashioned way and it never failed our ancestors.

Toss that microwave and strive to consume at least half of your diet from raw foods, that is a huge step in the right direction to maintain their nutritional value. My mother always used to tell me that if food comes from a package, or has to be heated to be eaten, there’s a good a chance it’s low in nutrition. She was right for the most part, so keep that in mind when venturing the aisles at the grocery.

Fast food and takeaways linked to surge in child asthma and allergies

Guardian
by Sarah Boseley

A diet of fast food and takeaways may be behind the steady surge in children’s asthma and allergies affecting the UK and other developed countries, according to a study.

An international collaboration of scientists has found that young teenagers in particular are nearly 40% more likely to have severe asthma if they eat burgers and other types of fast food more than three times a week. Children aged six to seven had an increased risk of 27%. Children eating fast food were also more likely to get severe eczema and rhinitis – a condition where the nose blocks or runs and the eyes are itchy and water.

The scientists, from New Zealand, Spain, Australia and Germany as well as Nottingham in the UK, say their study could have “major public health significance owing to the rising consumption of fast foods globally” if the link they have found turns out not to be coincidence but causal.

The good news was that eating fruit appeared to protect young people from asthma and allergies. Eating three or more portions a week reduced the severity of the symptoms by 11% among teenagers and 14% among younger children.

The research, published in the journal Thorax, part of the BMJ group, came out of a large collaborative project called the International Study of Asthma and Allergies in Childhood (ISAAC), which involves nearly 2 million children in more than 100 countries, making it the biggest of its kind.

The fast food study involved a relatively small proportion of the children taking part in ISAAC, from two age groups: 319,000 13- to 14-year-olds from 51 countries and 181,000 six- to seven-year-olds from 31 countries.

The children and their parents were sent questionnaires about their eating habits over the previous 12 months. They were asked how often they had eaten specific foods, including meat, fish, fruit and vegetables, pulses, cereals, bread and pasta, rice, butter, margarine, nuts, potatoes, milk, eggs, and fast food/burgers. They were also asked whether and how often they suffered from specific asthma and allergy symptoms – and if so, how severe they were and whether they stopped them sleeping or interfered with daily life.

Fast food – the authors specifically mentioned burgers only because it was the reference to fast food that most people would understand – was the only food type associated with asthma and allergies across all age ranges and countries. The authors said that “such consistency adds some weight to the possible causality of the relationship”. But they said more research would be needed to discover whether fast food is definitely a problem.

The fast food link was stronger among teenagers than among the young children, which the authors suggest may be because adolescents have more independence, money and control over what they eat.

The paper says a link between fast food and asthma and allergies is biologically plausible. It could be “related to higher saturated fatty acids, trans fatty acids, sodium, carbohydrates and sugar levels of fast food and possibly preservatives”. Fast foods have high levels of industrially hydrogenated vegetable fats such as margarine, which can be a source of trans fatty acids – “and there is some evidence that dietary intake of trans fatty acids is associated with asthma and allergy”, say the authors. In the teenagers, eating butter, margarine and pasta was also associated with asthma symptoms.

Studies which involve asking people about their diet can be problematic, because people either forget or tailor the truth. Professor Hywel Williams, from the centre of evidence-based dermatology at Nottingham University, said recall over the 12 months of the study was more likely to be inaccurate than biased and this would tend to dilute any association between fast food and asthma, rather than the reverse.

“Now if there was a widespread belief already out there that fast foods are ‘bad’ for allergies, then you could say the data was simply reflecting such prior prejudices/beliefs. But we are not aware of any such widespread prior belief. People often believe fast foods are associated with things like acne, obesity and hyperactivity, but not allergies, and severe allergies at that. And even if one country had such a belief, how could you explain such consistency across so many countries and cultures and socio-economic groups?”

The study did not differentiate between types of fast food. “Our question simply asked, ‘In the past 12 months, how often, on average, did you (did your child) eat or drink the following: meat; seafood; fruit; vegetables (green and root); pulses (peas, beans, lentils); cereal; pasta (including bread); rice; butter; margarine; nuts; potatoes; milk; eggs and fast food/burgers?’,” he said. “So we could analyse each of these categories, but not split them down any further.

“And before we put the boot into burgers specifically, it does not mean they are always “fast” as some of us (including me) make very nutritious “slow” burgers at home – but it seemed like a well understood anchor for fast foods since burgers are one of the commonest types of fast food sold around the world.”

Malayka Rahman, from Asthma UK, said: “This research adds to previous studies that suggest a person’s diet can contribute to their risk of developing asthma, and indicates the benefit of further research to determine the effects that particular food groups can have on the chances of developing asthma or the impact it may have on severity. Evidence suggests that the vitamins and antioxidants found in fresh fruit and vegetables have a beneficial effect on asthma, therefore Asthma UK advises people with asthma to eat a healthy, balanced diet including five portions of fruit or vegetables every day, fish more than twice a week, and pulses more than once a week.”

Many parents of children with asthma and allergies will already be watching carefully their child’s diet since certain foods – notoriously nuts – are known to trigger allergic reactions.

With news that studies show apparently bland burgers, nuggets, pasties and similar fast foods could contribute to the risk, they will be keen to know what research suggests are the safer options for family dinners.

One better bet appears to be a Mediterranean diet. Asthma UK cites research into diet and asthma arried out in Athens in 2011 by Grigoropoulou and colleagues, which compared school children in the city with those in a rural part of Greece. They found that the urban children were more likely to get asthma, but eating a Mediterranean diet, rich in vegetables, fish and oils, appeared to protect them.

Fish oils on their own, however, did not do so well in a study from Edinburgh University published in 2009. This was a review of a number of studies where children had been given omega 3 and omega 6 supplements in the hope of preventing allergies, while other comparable children had been given placebos – dummy pills. The researchers found no clear evidence that the supplements had any protective effect.

“Contrary to the evidence from basic science and epidemiological studies, our systematic review and meta-analysis suggests that supplementation with omega 3 and omega 6 oils is probably unlikely to play an important role as a strategy for the primary prevention of sensitization or allergic disease,” they concluded.

Trans fatty acids have been linked to asthma and allergies before, in addition to raising cholesterol levels and the NHS advises people to reduce their intake. The fast food study suggests that the best advice for parents wanting to protect their children from asthma and allergies is to try to ensure they have a generally healthy diet, with plenty of fruit and hopefully some vegetables, and to steer clear of fast food restaurants.

• This article was amended on 15 January 2013 to clarify that the study found that children aged six to seven had an increased risk of 27% of having severe asthma, if they eat burgers and other types of fast food more than three times a week.