Wednesday, November 16, 2011

The Dangerous Truth Behind Microwaves (Updated)

Mike Barrett
Activist Post

America’s most convenient appliance – microwave ovens are an absolute necessity in today’s fast-paced world. Microwaves are currently present in at least 90% of homes in America. They offer a simple and extremely rapid way to cook or reheat food or liquids.

The majority of people use this kitchen appliance without question and think they are no more than a simple alternative to conventional ovens for when they don’t feel like cooking or need food fast.

However you may want to think twice before using your microwave, as it could be one of the worst things YOU do to your food.

The way in which microwaves work and affect health

In short, microwave ovens are kitchen appliances which are used to cook or reheat food. They do this by emitting microwaves. 

Microwaves are a form of electromagnetic radiation and are on the low energy end of the energy spectrum, second to radio wavesMicrowaves are generated by something called a magnetron – something found within every microwave oven.

Magnetrons produce an electromagnetic field with a microwave frequency of approximate 2,450 megaHertz (MGz), which is the equivalent to 2.4 gigaHertz (GHz). Microwaves produced within the microwave oven cause dialectric heating – they bounce around the inside of the oven and are absorbed by whatever you put in it.

In order for something to heat in a microwave oven, water must be present within the substance. If water is not present, heating will not occur and it would remain cool. The reason for this is that water molecules within the food vibrate at an incredible speed, creating molecular friction which is responsible for the heating of the food. The structure of the water molecules are torn apart and vigorously deformed. This is much different than any other method of cooking, as other methods such as convection ovens heat up food by transferring heat convectionally from the outside inward.

Hans Hertel, a Swiss scientist, states:
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… 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.
You might wonder why when you take food out of the microwave it is unevenly heated. Food is often heated unevenly because microwaves work with whatever water molecules are present, and since not all areas of food contain the same amount of water, heating becomes uneven.

While microwave cooking does begin within the molecules where water is present, they don’t actually cook from “the inside out” like many people believe. They actually start with the outer layers, and the inner layers are mostly heated and cooked simply by transference of heat from the outer layers. This is why oftentimes you’ll find that the outside of the food is extremely hot while the inside seems to have been absent during your re-heating or cooking. 

The Radiation Effects of Microwaves and Other Forms of Non-Ionizing Radiation

Microwaves are in fact radiation. They are classified as non-ionizing radiation – radiation which can change the position of atoms but is not strong enough to alter their structure, composition, or properties. Even though non-ionizing radiation is not strong enough to alter the structure of atoms, it is still able to cause physical alterations. A clear example of how non-ionizing radiation can harm you is the damage caused to your skin and eyes caused by the sun. When you use microwave cooking, you are exposing yourself to microwave radiation.

Other forms of ionizing radiation are visible light, ultraviolet and infrared waves, and waves emitted from televisions, cell phones, and electric blankets.

To learn more about radiation, click here to view our radiation page.

Today we live in a technologically advanced world. We could label the time we live in as the “technology age” as well as the “radiation age”. We are currently bombarded with radiation from almost everything around us: radio towers, televisions, cell phones, microwave ovens, computers, satellites, broadcast antennas, and so much more. Unfortunately, radiation doesn’t go away over time, in fact, it just accumulates.

Although we’ve conducted study after study concluding that no amount of radiation is safe, we don’t really know what all of this means in the long term. But here is what we do know:
  • When any radiation waves resonate with a body part, the biological effect is intensified. For example, microwave frequencies are very similar to the frequencies of your brain. The effects microwaves have on your brain are greater than those same waves on any other part of the body.
  • Although studies are done to view the effects of radiation, most of these studies are done for short exposure periods at higher intensities. There is an immense shortage of studies using long exposure periods with low-level radiation. More research simply needs to be done.
  • Radiation accumulates over time and never goes away.
  • Due to the amount of radiation everyone is exposed to every day, it is difficult to conduct studies using control groups. Radiation can’t really be controlled anymore due to the unavoidable invasion.
We simply don’t know the long-term effects of microwave radiation, so why risk it by watching your food cook in your microwave day after day and night after night. 

Who shouldn’t use microwave ovens and why?

No one should be using microwave ovens. This is especially true for babies, children, if you are pregnant, already suffer from illness & disease, or are already bombarded with more radiation than the average person.


You may suffer from “Microwave Sickness” 

Tissues directly exposed to microwaves are subject to the same deformities molecules go through, and this can in turn cause you to experience “microwave sickness”. Remember, it isn’t just microwave ovens which emit this kind of radiation. Cell phone towers also emit this type of radiation.

People may experience any or all of the following after being exposed to high levels of microwave radiation.
  • Impaired cognition
  • Nausea
  • Vision problems
  • Depression and irritability
  • Weakened immune system
  • Headaches
  • Dizziness
  • Insomnia and/or sleep disturbances
  • Frequent urination and extreme thirst
Robert O. Becker, author of The Body Electric, stated the following on page 314 in his book:
It’s [Microwave sickness] first signs are low blood pressure and slow pulse. The later and most common manifestations are chronic excitation of the sympathetic nervous system [stress syndrome] and high blood pressure.
This phase also often includes headache, dizziness, eye pain, sleeplessness, irritability, anxiety, stomach pain, nervous tension, inability to concentrate, hair loss, plus an increased incidence of appendicitis, cataracts, reproductive problems, and cancer. The chronic symptoms are eventually succeeded by crisis of adrenal exhaustion and ischemic heart disease [the blockage of coronary arteries and heart attacks].
In another book entitled Health Effects of Microwave Radiation, author Dr. Lita Lee also expressed his concern over the use of microwaves. Dr. Lee observed that the symptoms listed above could be caused by certain observations shown below.
  • Lymphatic disorders were observed, leading to decreased ability to prevent certain types of cancers
  • An elevated rate of cancer cell formation was observed in the blood
  • Increased rates of stomach and intestinal cancers were observed
  • Higher rates of digestive disorders and gradual breakdown of the systems of elimination were observed
Life Energy is Depleted

Foods which haven’t been processed or cooked and are naturally occurring contain life energy which is transmitted from the sun. Biophotons are the smallest physical unit of light which are stored in all life forms. They contain bio-information  and are partially responsible the feelings you get which signify well-being and vitality. Foods like naturally grown vegetables and especially sun-ripened fruits are the main source for these biophotons to humans.

Microwaving food, in effect, potentially destroys and depletes the life energy, rendering the food completely dead and lifeless. In addition, the food’s nutritional value is lost and it becomes nearly useless in terms of providing any real health benefit.

Fact: Russians Banned the Microwave Oven After Extensive Studies

Microwaves were first invented by the Nazis in order to provide a method of cooking for their troops during World War II. Seeing as though these microwave ovens have been experimental and new, the US War Department was assigned to research these new devices shortly after the war.

Turns out, the U.S. didn’t really perform the extensive research necessary for the new invention. Instead, the Russians decided to tackle the issue with extreme force.

Intrigued by this new device, the Russians conducted in-depth research to discover the biological effects they might possess. The results were staggering enough to lead to a ban of the new device in the Soviet Union. The ban, however, was later lifted during Perestroika, the political movement responsible for the restructuring of the Soviet Union.

The findings include:
  • Carcinogenic substances were formed from the microwaving of nearly all foods tested
  • Microwaving milk and grains resulted in carcinogenic substances being formed through the conversion of amino acids
  • Microwaving prepared meats caused cancer-causing agents such as d-Nitrosodienthanolamines to form
  • Microwaving fruits as a method of thawing resulted in the conversion of glucoside and galactoside 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
  • Structural degradation leading to decreased food value was found to be 60 to 90 percent overall for all foods tested, with significant decreases in bioavailability of B complex vitamins, vitamins C and E, essential minerals, and lipotropics
Twenty years of the Russian research led to the international warning about the damaging biological and environmental effects microwaves possess. The warning also included other similar frequency electronic devices such as cell phones. 

Say Goodbye to Your Foods Nutritional Value

Although there hasn’t been as many studies on microwaves as say, the importance of various vitamins and minerals, all of the studies generally agree on one thing: nutritional value is significantly reduced if you microwave food. You’d think that studying microwaves would be at the top of the list, given their place in our society, but evidently their role is not significant enough for more thorough testing.

Note that most of these studies have been done prior to 2000. This may be due to the shift of focus from microwaves to a more prevalent threat to humanity: the intense electromagnetic chaos from electromagnetic devices such as cell phones, computers, and advanced technology. Here are some studies illustrating the detrimental effects of microwaves and microwave cooking.
  • This study found that broccoli when microwaved with a little bit of water loses up to 97% of its beneficial antioxidants. Steamed broccoli only lost 11% or less. Some amounts of phenolic compounds and glucosinolates were also lost. The study was published in the November 2003 issue of The Journal of the Science of Food and Agriculture.
  • Vitamin C in asparagus spears was lost during a 1999 Scandinavian study.
  • One study found 60 seconds of microwaving garlic depleted the food of it’s allinase, garlic’s primary cancer-fighting ingredient.
  • Just 6 minutes of microwave heating turned 30-40 percent of the B12 in milk into a dead form, which was found in a Japanese study by Watanabe.
  • An Australian study recently conducted showed that microwaves cause a higher degree of “protein unfolding” than conventional heating.
  • A 1992 study found that breast milk lost lysozyme activity, antibodies, and became a more suitable environment for the potential growth of pathogenic bacteria after being microwaved. 
Microwaving Food Leads to a Negative Impact on Human Physiology & the Heart

Hans Hertel, a Swiss food scientist, initiated the first tests on microwaved food and microwave cooking to determine how microwaves affect human physiology and the blood. After studying these effects, Hertel concluded that microwaving food leads to food degeneration. These degenerative changes in nutrients caused changes in blood which could cause health problems.

Health issues which could be caused are:
  • Elevated cholesterol levels
  • A plummet in leukocytes (white blood cells), which could suggest poisoning
  • Decreased red blood cell levels
  • Production of radiolytic compounds
  • Decreased hemoglobin levels, which might indiciate anemia
Another study found that microwave frequency radiation affects the heart at non-thermal levels – levels which are well below federal safety guidelines. To examine these effects, the study used a 2.4GHz radiation frequency, which is the same frequency emitted by microwave ovens as well as wifi routers.

There is even evidence that this same frequency can cause elevated blood sugar levels in certain people. This points to the possibility that there may be a type 3 diabetes generated by dirty electricity. Here is a video below making a presentation support this. You may find the video “slow”, but it’s well worth 7 minutes of your time.

Explore More:
  1. WHO Says this Common Device is in the Same Category as Lead, Engine Exhaust, and Chloroform
  2. Radiation Exposure | Variables to Consider for Protection
  3. Radiation Risk: Are Some Cellphones More Dangerous than Others?
  4. Could the Microwave be to Blame for Children’s Asthma?
  5. Cell Phones, Brain Tumors and a Wired Earpiece
Please visit Natural Society for more great health news and vaccine information.




Anonymous said...

I am a peer review scientific proofreader. I reject this piece. That said, I challenge anyone to explain the cause of gravity (not the effect).
Could it be EMRP?

Anonymous said...

what a crock of shit

Anonymous said...

Wow...what a reach! A lot of speculation and conjecture hardly backed by any studies worth mentioning. It sounds like fear and intimidation.

Microwave ovens do not "shred" water molecules...whatever the hell that means!! Ever take a chemistry class before? Microwaves work on any polar molecule...NOT just water. And the destruction of molecules, especially water, by microwaves is pretty far fetched for the home units. And what is resulting from the shredding of water molecules....hydrogen and oxygen?

A poorly written article with hardly a scintilla of scientific data or understanding of chemistry. I suggest you shelve it for now...until actual data regarding exposure and correlated health effects can be determined.

Anonymous said...

Microwaved blood kills patient

In 1991, there was a lawsuit in Oklahoma concerning the hospital use of a microwave oven to warm blood needed in a transfusion. The case involved a hip surgery patient, Norma Levitt, who died from a simple blood transfusion. It seems the nurse had warmed the blood in a microwave oven. This tragedy makes it very apparent that there's much more to "heating" with microwaves than we've been led to believe. Blood for transfusions is routinely warmed, but not in microwave ovens. In the case of Mrs. Levitt, the microwaving altered the blood and it killed her.

Anonymous said...

New Evidence from Switzerland
A while later, in 1989, two Swiss researchers decided to investigate the hazards of microwave ovens, without having any prior knowledge that the German and Russian studies even existed. To support their research, Professor Bernard Blanc of the University of Lausanne, and an independent researcher, Dr. Hans U. Hertel, sought a research grant from the Swiss government. They requested 150,000 Swiss Francs from the Swiss National Research Fund. But their application was rejected with the explanation that the interests of the public would not be served by this type of research.
So Hertel financed the research from his own pocket, as well costs of a similar magnitude incurred from the ensuing legal proceedings. The Swiss Association of Manufacturers and Suppliers of Household Electrical Appliances (MHEA) was anything but pleased with the conclusions from their research, and filed suit against Hertel under the Federal Unfair Competition Act (UCA). Hertel failed to win his case within the Swiss judicial system, and was only awarded full restitution before the International Court of Human Rights. Naturally, you could understand that microwave oven manufacturers would react to Hertel's studies as if they were stung by a hornet. But the scientist's basic conclusion, to put it succinctly, remains the same: "Food, heated by microwaves, causes pathogenic changes in the blood of individuals who consume such food, similar to what is seen in the initial stages of cancer."
But how do you measure whether or not technically generated microwaves are hazardous to your health? The word "microwave" is merely a designation for a specific frequency range of electromagnetic waves which are also found in normal sunlight. From a purely physical perspective, natural and manmade microwaves both have the same frequencies and wave lengths. How does one establish the qualitative differences between these waves when their physical characteristics are identical? Quality can only be observed indirectly through its effects on living beings. Therefore, the only way to determine if microwave food is a health hazard is to look at how the body reacts to this type of nourishment.
For this reason, Hertel and Blanc concentrated primarily on the immune system, the most sensitive organ in the body. Its components are blood and lymph. Human test subjects were given food prepared in various ways, including food that required no cooking, food prepared with conventional cooking methods, microwave food and food defrosted with a microwave. Blood samples were taken prior to and after the food was consumed, and then analyzed in the lab. The basic conclusion: food that was cooked with the microwave, and food that was "just" defrosted with the microwave, were both equally harmful. How could this be determined through blood samples?

Anglo Saxon said...

The author of this piece has produced something of value, but has nevertheless made a few errors due to an incomplete grasp of chemistry and physics. No need to lynch him for it. We should thank him for getting the most important message across, and clearly too.

It is my understanding that water heated by microwaves is not "atomically changed" in any way. The H2O molecule remains intact.

But, other researchers into microwave device usage have determined that carbon molecules in various foodstuffs are changed (ripped) by the energy imparted by the microwave energy.

Thus, the main argument put forward by Mr. Mike Barrett is both sound and correct. According to other materials I have read/watched, the stated deleterious effects of microwaving food can be (and has been) proven by experiment. Unfortunately, I am not in a position (at this moment) to quote any experiments or technical papers that could confirm such statements, but determined readers will undoubtedly locate corroborating research, either in Academia, or somewhere in the World Wide Web.

The bottom line is this: if you want to eat un-neutered food that is "alive" with nutrients, then DON'T microwave it. Instead, do whatever your Grandmother used to do.

Oh, and at the same time, throw away your PTFE lined cooking pots. Replace those with set of either stainless steel cook-wear or (better still) some cast-iron pots.

For those who want the convenience of speed (fast heating) while ensuring they can enjoy the long term benefits of eating unadulterated food ... an Induction Cooker is a must have kitchen item.

Anonymous said...

Shredding water molecules is a misnomer, it's actually structural isomerism. Water molecules are not broken down into hydrogen and oxygen, the atoms are rearranged.

The molecules are turned into isomers.

Anonymous said...

My guess is the first three post on November 16th came from GE employees with a vested interested in the status quo. I have not used a microwave for food since I read the Russian research 10 years ago. Health changes for me are: No more sinus infections, no more fever blisters, never get the flu and generally feel well and vital. Lesson: My immune system is stronger and I am healthy. Yes I eat organic whenever I can, cook food slowly and raise our own beef.
I for one urge the people I care about to NEVER use a microwave.

Anonymous said...

I also don't think microwaves are health and mine rests safely in the cellar. However I think this piece is a poor work and I agree with the sceptic comments regarding the authors basic understanding of chemistry and physics. Find it very hard to believe that all forms of radiation accumulates in the body to just name one of many claims that made me want to click to something else. Nevertheless is it a interesting topic.

Anonymous said...

To anonymous

Fine!! You eat from it then!
I knew about the dangers of the microwave oven
years ago.This is nothing new to me.

Anonymous said...

What does this have to do with M or SuperString Theory?

Anonymous said...

Well, I feel like crap most of the time so it's worth it to quit defrosting meat, reheating leftovers, or making nachos in the thing just to see if health improves. We certainly can't afford the fast food type microwave foods nowadays, but that's another story.

Anonymous said...

I have used a microwave for years and am very healthy, never get the flu, and get fewer fever blisters than I used to. My kids are equally healthy - never get sick. We are fortunate for our strong immune systems. Everything in moderation, exercise every day for 30 minutes or more, eat balanced healthy meals and if you use the microwave to cook them or reheat them, OK.

A concerned grandmother said...

I read this article with interest, However, none of the mentioned studies are noted at the bottom of the article. If the author was going to mention studies, then these studies should have a number after them and at the bottom of the article the number and the name of the study. I do not have the time to search each of these studies out. I am a healthy 77 year old. Have used a microwave for years. See a doctor only to touch base with her. Do not take any prescription medication, can't remember when I had any kind of illness, not even a so-called cold. There are too many food additives, pesticides on or vegetables, factory farmed meat, chem-trails, fluoride in water, toothpaste, mouthwash and baby water,, the list goes on and on which are far more dangerous to us that our microwaves. A person cannot go outdoor without being exposed to excessive radiation. did these so-called studies take into account the radiation these foods were already exposed to and how many of our produce products had gone through radiation. Did the author take into account how many of these people were exposed to the body scanners at the airport? Even just cooking of food changes its molecular structure. Did the author note how much BPA and BHT we are exposed to in the packaging of foods? Our body care products are loaded with dangerous chemicals far more deadly that what comes from a microwave. Did the author find out what those being studied used as makeup, lotions, mouthwashes, shampoo and conditioner, laundry detergents, cleaning products, air fresheners, the list goes on and on with the same or similar results quoted as having the microwave responsible for them. I do however, recommend glass containers for microwave cooking as the plastics when heated can give off harmful chemicals

Anonymous said...

its a fraud, a good one, but no sources do actually exists, find one :) i dare you

YouTube's Iggyocracy said...

Nope, total baseless quackery! The body either works or it doesn't, PERIOD! A body does not keep things around to try & figure them out, it handles it or passes it, PERIOD! Dr. Becker or whomever else, just takes completely unrelated nonsense to pass them off as science. Nutrition itself is one of the world's biggest frauds & no society in the world had anything remotely close to a balanced diet or proper water intake until 100 years ago , at the very most. I've tested microwave ovens on myself for the past 20 years & have absolutely none of these fraudulents that morons claim as definites & science. Natural gas, propane & electric heating elements are not natural forms of cooking & they ALL poison every home, microwave ovens don't. And, NO, fire was not a common cooking tool, it was for meats & breads only & those were rare to the commoner or not even remotely cooked around the commoners, just handed out by grubby hands...Yet still, NO-ONE had cancer, diabetes, flu's, autism, heart disease or meningitis! Now, we cook absolutely everything & claim it's natural & organic, when only until 200 years ago, at the very most, was much of anything cooked or heated or kept cool or frozen. Just blind fools leading others to their laughable cult.

Meg Coons said...

It is untrue that microwave cooking causes a loss in nutritional value. In fact, microwaving is the most nutritious way to cook. Sources as varied as the American Cancer Society and the European Food Information Council—not to mention numerous studies—agree that these ovens are a nutritious way to cook.

Read more:

Anonymous said...

Wow, I did not know all of that about microwaves. Thank you for sharing that information. I really need a new microwaves as well as other appliances. I have been looking into appliances calgary. Thanks again for the information.

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