In the United States, more than 90% of households own a microwave oven. Construction workers typically install microwave ovens in new houses, and almost every restaurant has one. Microwaves are fast, convenient, and economical, making them the ideal cooking tool for the fast-paced modern lifestyle. However, the only problem with microwave ovens is that they are extremely harmful to our health. Any rational person, if they knew the dangers, would absolutely never eat food cooked in a microwave again.
Obviously, very few people fully understand these dangers, and no one is in a hurry to tell everyone about them! Let's take a look at some of the problems with microwave technology:
Microwaves are very short electromagnetic waves and part of nature's energy spectrum. The entire spectrum includes visible light, infrared rays, ultraviolet rays, radio waves, X-rays, and so on. The sun produces microwaves, as well as visible light and some invisible light from the spectrum. However, there is a major difference between the microwaves produced by the sun and those produced by a microwave oven. The difference is that microwave ovens use alternating current to produce microwaves.
Let's see how microwave ovens cook food: All electromagnetic waves switch from positive to negative with each electrical cycle. Alternating current can speed up this cycle. Water molecules have positive and negative poles, so when they receive microwave energy that alternates between positive and negative, the water molecules rotate rapidly. This is somewhat similar to using a magnet to make thumbtacks spin on a flat surface. Microwave ovens use microwaves generated by alternating current to cause the water molecules in food to rotate billions of times per second, creating tremendous friction between the molecules and rapidly heating the food.
People often assume that microwave food is safe to eat. In fact, our quality inspection agencies only care whether microwave ovens leak microwaves. Surprisingly, these agencies have never questioned whether the microwave food itself is safe.
In 1991, due to a high-profile lawsuit, people began to realize that microwave food is unsafe. The family of a woman named Norma Levitt sued for her wrongful death. Norma had gone to the hospital for a hip replacement surgery. The surgery was successful, but Norma died. Norma died after a blood transfusion; the blood had been warmed in a microwave oven. This was the first major evidence to show that heating items in a microwave oven causes a fundamental destruction of the chemical properties of the heated item. If simply heating blood to body temperature in a microwave oven can make the blood contain lethal toxins, what happens when we heat food at higher temperatures for longer periods? The effect of a microwave oven is far more than just heating an object. The molecules in the food absorb a large amount of energy, enough to break down the molecular structure of proteins, leading to molecular mutations that would not normally occur. As a result, many new and strange molecules appear.
Herein lies the problem. The molecular structure of the food is altered, creating molecules that the human body cannot recognize. These new, strange molecules are unacceptable to the human body; some are toxic and may even be carcinogenic. Therefore, people or animals who frequently eat microwave food will experience serious physiological changes in their bodies.
In Switzerland, Dr. Hans Hertel and Dr. Bernard Blanc of the Swiss Association of Royal Technology conducted experiments and found that microwave heating destroys the nutritional value of food. They also measured the pathological changes in the blood of volunteers who ate microwave food. The findings of Hertel and Blanc were profound and shocking. The researchers found that the red blood cells in the volunteers' blood decreased, meaning that the blood carried less oxygen, and body tissues could not get the oxygen they needed. Conversely, white blood cells and cholesterol both increased. An increase in white blood cells causes stress and tension in the human body; white blood cells usually only rise when the body is suffering from an acute illness, a bacterial infection, or cellular damage. In addition, lymphocytes decreased. Lymphocytes are a special type of white blood cell that plays an important role in producing antibodies. None of these phenomena are good for the human body. When you put food in the microwave, you may never have thought that it could lead to a weak immune system and oxygen-deprived body tissues. And that's not the worst part. The researchers found that the serum of the volunteers who ate microwave food caused luminescent bacteria to emit more cold light. It seems that the energy from the microwaves was transferred and stored in the molecular chains of the food, altering the energy structure of the serum. When the bacteria encountered the serum, they were stimulated to emit light. This finding even led us to question whether it is safe to drink water heated in a microwave. It is very likely that residual energy is stored between the atomic chains of the water. All of this tells us that microwave food contains molecules and energy different from ordinary food, and the human body absorbing these abnormal molecules and energy is not good for our health. Let's take a look at the results of other studies…
In the former Soviet Union, extensive research was conducted on the dangers of microwaves to the human body. This research was carried out at the Wireless Technology Research Institute in Kinsk. These studies showed that exposure to microwave radiation and eating microwave food can cause serious health problems. As a result, the Soviet Union banned the use of microwave ovens in 1976 and imposed very strict restrictions on the application of microwave radiation. The Soviet Union also issued a global warning, pointing out the harm of microwave ovens and other microwave facilities to the environment and biological health.
In the United States, the Atlantis Growth Education Center in Portland, Oregon, also published the research findings of the former Soviet Union. The Soviets found that no matter what kind of food, once heated in a microwave, it would produce known carcinogens. Meat, dairy, grains, fruits, and vegetables would all produce cancer-causing chemicals. In addition, the researchers also found that people who ate microwave food had digestive disorders, lymphatic system disorders, and an increase in cancer cells in their blood. Statistical data showed that people who often eat microwave food are more likely to suffer from gastrointestinal cancer, and their digestive systems will gradually collapse.
The Soviets also found that the nutritional value of all food in the experiments was reduced. The nutritional value of microwave food was reduced by 60% to 90%, including minerals and biochemical enzymes, vitamins B, C, and E, and anti-fat substances; even the nutritional content of protein was reduced. The researchers also found abnormal hormone conditions, especially in the secretion and balance of male and female hormones. In addition, the electrolytic nature of cell membranes became unstable. Maintaining normal electrolytic properties of cell membranes is crucial for cell health and the connection between cells. Long-term consumption of microwave food can lead to permanent brain damage, causing memory loss, inability to concentrate, mood swings, and a decline in intelligence.
Dr. Lita Lee, author of the book "The Effects of Microwave Radiation on Health--Microwave Ovens" and a guest on my radio program, wrote in her book that every microwave oven leaks radiation. Food cooked in a microwave produces toxic and carcinogenic by-products. Dr. Lee observed the health conditions of people who ate microwave food and found cases of lymphatic disorders. These patients were very susceptible to certain cancers, including stomach and colon cancer, and were also prone to digestive system disorders. Conclusion: We must remember three things:
First, microwave food produces new toxic and even carcinogenic compounds;
Second, the nutritional value of the food is severely lost;
Third, when you eat microwave food, your body undergoes certain changes behind the scenes. These foods can easily lead to cancer, hormonal imbalances, lymphatic and digestive system disorders, abnormal blood and immune systems, depression, permanent brain damage, and even heart disease. After understanding all the above facts, it's hard to imagine that anyone would be willing to continue eating microwave food. To avoid all microwave food, when you eat in a restaurant, it's best to ask which of your ordered dishes are heated in a microwave oven. If so, don't order them. From the moment you see this message, I suggest you unplug your microwave oven and never use it again.