Is Microwave Cooking Harmless or Harmful?

By the late 1970s, almost every American household had one. We all grew up with one; maybe you still use one. But I'm telling you now, throw out your microwave! Don't even donate it. Take a sledgehammer to the thing and recycle the materials. 

Before you put another leftover in the microwave, read this first! Based on Swiss, Russian, and German clinical studies.

1. Continually eating food processed from a microwave oven causes long-term, permanent brain damage by "shorting out" electrical impulses in the brain [de-polarizing or de-magnetizing brain tissue], which is part of the "dumbing down" of our society.

2. The human body cannot metabolize [break down] the unknown by-products created in micro-waved food

3. Male and female hormone production is shut down and altered by continually eating micro-waved foods.

4. The effects of micro-waved food by-products are residual [long-term, permanent] within the human body

5. Minerals, vitamins, and nutrients of micro-waved food are reduced or altered, so the human body gets little or no benefit. Alter compounds cannot be broken down and absorbed.

6. Vegetable minerals are altered into cancerous free radicals when cooked in a microwave oven.

7. Micro-waved foods cause stomach and intestinal cancer tumors. Microwave cooking has been a primary contributor to the rapidly increased rate of colon cancer in the United States.

8. The prolonged eating of micro-waved foods causes cancerous cells to increase in human blood.

9. Continually ingesting micro-waved food causes immune system deficiencies through lymph gland and blood serum alterations.

10. Eating microwave food causes memory loss, concentration, emotional instability, and a decrease in intelligence. 

Microwaved blood kills patient -

In 1991, a lawsuit in Oklahoma concerned the hospital's use of a microwave oven to warm blood needed for 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, microwaving altered the blood, and it killed her.

Undeniably, this form of microwave radiation "heating" does something to the substances it heats. It's also becoming quite apparent that people who process food in a microwave oven are also ingesting these "unknowns."

Because the body is electro-chemical, any disruption changes human electrochemically affects the body's physiology. As described in Robert O. Becker's book, The Body Electric, and Ellen Sugarman's book, Warning, the Electricity Around You May Be Hazardous to Your Health.

Microwaves first hit the scene in the 1940s, when convenient food became all the rage. Invented by Percy Spencer, these gadgets were marketed as a way to prepare food quickly.

Why am I so convinced microwaves are bad news? Because they change the food at a molecular level. The way they work is by agitating the water molecules in food. The water molecules are ripped and torn apart, completely changing the structure of the food you're heating. Depleting nutrients leaves you with a nuked mess of empty calories. 

Please heat your food on the stove. A few extra minutes are worth it to ensure you're getting all the vitamins and nutrients your food offers.