Why You Should Ditch Your Microwave – Part 2
Are you using one of this?
During World War II, in an effort to find ways to overcome the logistical problems of producing edible food in a short time, and to be able to reduce the amount and bulk of cooking fuels that would be required to support their planned operations for the military invasion of Russia, the Nazis began research and development of these devices. When the war ended, the United States’ War Department and the Soviet Union obtained the German microwave research and some of the devices. They took these home for further evaluation. The Russians continued to research the biological effects of microwave ovens and microwave-cooked food. In 1976, results led them to issue an international warning concerning the biological and environmental dangers of using such ovens and similar electronic frequency devices. They also find evidence that this same frequency of radiation causes blood sugar to spike in susceptible individuals and may actually be the cause of one type of diabetes.
The most significant German research concerned with the biological effects of microwaves was done at the Humbolt-Universitat zu Berlin in 1942 to 1943, during the Barbarossa military campaign. Beginning in 1957 and continuing up to the present, Russian studies in the field have been conducted at the Institute of Radio Technology. In most research, the foods were exposed to microwave propagation at an energy potential of 100 kilowatts per cubic centimetre per second, to the point considered acceptable for sanitary, normal ingestion.
Below are these alarming findings:
- After being subjected to microwave emissions, meat prepared will cause to create a substance called d-nitrosodiethanolamine, a well known carcinogenic agent. The active molecular compounds of proteins are destablized. There is also an increase in radioactivity of the meat you heat up from saturation. Milk and cereals creates carcinogenic compounds. Your frozen food, when heat up upfront by the microwave heat, causes the molecular compounds of nutrients to break down, thus making them useless.
When you have consumed these microwaved food, a multi-system effect is expected. Unstable catabolism of microwaved food alters the elemental food substances, causing disorders in your digestive system. A statistically higher percentage of cancerous growths result in these organs, plus a generalised breakdown of the peripheral cellular tissues and a gradual degeneration of digestive and excretory functions, thereby increasing incidence of stomach and intestinal cancers. The chemical alterations within food substances causing malfunctions occurring in the lymphatic system, consequently causing a degeneration of the body’s ability to protect itself against certain forms of cancer cell growths. The growth of these cancer causing cells is further supported by the free radicals circulating in your system from trace-mineral molecular formations in plant substances.
- Nutrients from your food are rendered useless. Why? Microwaving lowers the metabolic behavior and integration-process capability of alkaloids, glucosides, alactosides and nitrilosides. The nutritive value of nucleoproteins in meats are destroyed. It greatly accelerates the structural disintegration of all vital nutrients including vitamin B complex, vitamins C and E, essential minerals and lipotropics.
Foods that have been subjected to microwave radiation are dangerous to our health. Microwave ovens heat food with high-frequency microwaves that force water molecules to heat up by violently vibrating them. This causes a fracturing of the molecules, and a rearrangement of the chemical composition of the food.
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