Sunday, October 23, 2016

Microwave Ovens

These Diseases Are All Caused by Microwave Ovens, and You’ve Probably Ignored Them!

Did you know that over 90% of American homes regularly use microwave

ovens for meal preparation?

Microwave ovens pulse electromagnetic waves through food, exciting

the molecules and causing them to move, vibrate and heat up as

they respond to the microwave radiation.

It is a device called a  Magnetron in the microwave oven that produces wave energy.
This wave energy converts polarity of molecules from positive to negative. This polarity
changes millions of times every second in the microwave oven. Microwaves bombard the
food molecules and makes the polarized molecules to radiate at the same frequency
millions of times every second. This heats the food but at the same time  causes
‘structural isomerism’ - structural damage of the food molecules.

A Swiss study led by biologist and food scientist Dr. Hans Hertel identified the effects

of microwaved food. For eight weeks, eight people lived in a controlled environment
and intermittently ate raw foods, conventionally cooked foods and microwaved foods.
Blood samples were tested after each meal. The microwaved food caused significant
changes in blood chemistry.

The Dangers of Electromagnetic Radiation (EMF)

Have you ever wondered why food is often unevenly heated when you remove it

from the microwave? 

This happens 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.
A study conducted at Stanford University investigated the effects of microwaving breast milk.

One of the scientists stated “Microwaving human milk, even at a low setting, can destroy

some of its important disease-fighting capabilities.” They claimed that besides heating,

there were many other disturbing alterations in the milk

In early 1991, a lawsuit was filed against an Oklahoma hospital after a patient died

from receiving blood that was heated in a microwave oven.

In 1976, Russia banned microwaves because of their negative effect on health and wellbeing.

Eating food processed from a microwave oven causes permanent brain damage by

“shorting out” electrical impulses in the brain.

The prolonged eating of microwaved foods causes cancerous cells to increase

in human blood.

Minerals, vitamins, and nutrients of all microwaved food is reduced or altered so

that the human body gets little or no benefit. Microwaved foods cause stomach

and intestinal cancerous growths (tumors). This may explain the rapid increased

rate of colon cancer in America.

Continual ingestion of microwaved food causes immune system deficiencies through

lymph gland and serum alterations.

Eating microwaved food causes loss of memory, concentration, emotional instability,

and a decrease of intelligence. 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.

In summary, its becoming more apparent that microwaves and microwave cause cancer

and other malicious diseases. They have the power to destroy the goodness in our food

and weaken our bodies. 

We should all be thinking about permanently getting rid of them.

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