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Microwave Protocol

  

I would not give a Microwave oven to my worst enemy

   

“While it is obvious that microwave cooking isn't natural, what isn't so obvious is just how dangerous microwaving can be. Over the years, manufacturers, politics, and human nature itself have been guilty of suppressing the facts and evidence behind the danger. Because of this, people are continuing to microwave their food - in blissful ignorance of the effects and dangers.”    Why did the Soviet Union ban microwave ovens in 1976

“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.” A conclusion of Russian research on Microwave ovens

“My own study has convinced me that scientific and clinical research flat-out reveals this truth: your microwave is not healthy for cooking your food. I've not had a microwave in my home for over 15 years   Doctor Joseph Mercola

The study found that broccoli "zapped" in the microwave with a little water lost up to 97% of its beneficial antioxidant chemicals. By comparison, steamed broccoli lost 11% or fewer of its antioxidants. The Journal of the Science of Food and Agriculture November 2003

”Researchers at Stanford University discovered significant changes in microwaved breast milk. The changes in the breast milk included the destruction of 98% of its immunoglobulin-A antibodies and 96% of its liposome activity (which inhibits bacterial infections)."  Pediatrics journal April 1992                         

Microwaves heat food by imputing alternating current (up to 100 million cycles per second) electromagnetic energy into the food. Nature NEVER does this. Micro waving food denatures many proteins; it changes the structure of the protein molecule and certain amino acids may become toxic if micro waved. Some vegetables do contain a surprisingly large amount of protein.

"A basic hypothesis of natural medicine states that the introduction into the human body of molecules and energies, to which it is not accustomed, is much more likely to cause harm than good. Microwaved food contains both molecules and energies not present in food cooked in the way humans have been cooking food since the discovery of fire. Microwave energy from the sun and other stars is direct current based. 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. One short-term study found significant and disturbing changes in the blood of individuals consuming microwaved milk and vegetables. Eight volunteers ate various combinations of the same foods cooked different ways. All foods that were processed through the microwave ovens caused changes in the blood of the volunteers. Hemoglobin levels decreased and over all white cell levels and cholesterol levels increased. Lymphocytes decreased. Luminescent (light-emitting) bacteria were employed to detect energetic changes in the blood. Significant increases were found in the luminescence of these bacteria when exposed to blood serum obtained after the consumption of microwaved food." Comparative Study of Food Prepared Conventionally and in the Microwave Oven, published by Raum & Zelt in 1992, at 3(2): 43

"Broccoli loses 75% - 90% of its nutrients when microwaved."   Doctor Victor Marchione MD

"We recommend that you resist using the microwave at all costs."   Sally  Fallon

According to Dr. Magda Havas of Trent University, people exposed to radiation for just three minutes at 2.4-GHz can experience severe reactions in heart rate changes and altered heart rate variations, indicating an alarm response to stress, also called electrohypersensitivity (EHS) or rapid aging syndrome. This has been studied for decades. The response includes heart palpitations, clumping of red blood cells and fluctuations of the parasympathetic nervous system typical of a “fight-or-flight” response.”   Microwave ovens ‘fluke’ your heart while they ‘nuke’ your food – alarming studies reveal microwave frequency radiation can affect heart and blood

The microwave oven was invented by the Germans and used on the invasion of Russia during WWII. The Russians have extensively researched the microwave oven and banned its use in Russia. This research has been effectively banned in the good old USA.

Microwaves heat food by causing water molecules in it to reverse polarity up to 100 million times a second. Now folks picture this please. This is violence of an EXTREME nature; I would not wish to eat anything subjected to such forces. For sure the food so "heated" is denatured.

     

Russian Research Findings on Microwave Ovens

http://lafayettelasigns.com/wp-content/uploads/2013/06/cautH188-microwave-oven-in-use.jpg

"Please avoid irradiated food at all costs."   Doctor Robert Rowen MD

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

  • 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.

  • Decrease in nutritional value

  • 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

  • The degradation of nucleo-proteins in meats

 

Why did the Russians Ban an Appliance Found in 90% of American Homes?     

“Microwaved food is not merely "dead" food at every level, it is food that has been molecularly deconstructed, leaving nothing but empty calories, fiber and minerals. Virtually the entire vitamin and phytonutrient content has been destroyed.”   Throw Your Microwave Oven Away

I have never owned a microwave. If I did I would throw it out, even an expensive unit. I would not give a Microwave oven to my worst enemy.  I did use a microwave in an apartment I rented as clothes dryer; until it burned my hat. It’s not even a good clothes dryer! LOL

Microwaves are yet another reason it’s so hard to eat out (See Restaurant Protocol). LOTS of otherwise decent restaurants use these food despoilers, as much of the food you order is frozen brick hard and must be quickly defrosted.

Please read the article on the professional food scientist Hans Hertel if you are still considering using a microwave for anything. Unplugged it may make a good boat anchor.  http://www.all-natural.com/microwa1.html

 

More on Microwaves

http://www.cbbsweb.org/enf/2002/ffp_thawmicrowv.html

http://plantcures.com/microwave.html

 

 

 

 

This site was last updated on 19 February 2018 08:19 AM

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