Still Using A Microwave?

August 9, 2014

Most processed foods require a microwave to minimize preparation time and allow consumers to have quick warm meals, ready to eat at their convenience. Knowing that close to eighty percent of processed foods are genetically-modified, these substances being sold in industrial packaging already lack quality nutrients. We cannot simply add synthetic versions of essential vitamins and minerals to material that is formulated in a lab and accurately label it as food. We definitely must avoid relying on these food products for optimal health or survival. Using a microwave changes the molecular structure of food and greatly decreases its nutritional value. When the food is already void of antioxidants, biophotons, phenolics, and phytonutrients, it does not help to reduce the quality further by blasting it with radiation in a cancer box. Microwaves alter the composition of carbohydrates, fats, minerals, proteins, and vitamins, and the heat and radiation from this power source creates cancer-causing chemicals such as acrylamides, glycotoxins, and heterocyclic amines to form. In addition, glucose tends to bind to denatured proteins and damaged amino acids, leading to the formation of advanced glycation end-products (AGEs). In the body AGEs shorten the telomeres that protect cells, and when these compounds are shortened, this accelerates aging and increases the risk for cancers and other diseases to develop.

 

On YouTube there are several videos that show the effect of radiation and how it is emitted from microwaves. In a video I recently viewed, a guy turned on a microwave, measured the radiation, and backed away from it, going into the next room. The radiation could still be measured. He closed the door, and it was reduced, but was still measurable. This demonstrates how harmful microwaves can be in terms of exposing us, and our food, to radiation.

 

Hans Hertel, a Swiss food scientist, when discussing the impact of microwaves on nutrients, stated that, “There are no atoms, molecules, or cells of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of mill watts. This is how microwave cooking heat is generated – friction from this violence in water molecules. Structures of molecules are torn apart, molecules are forcefully deformed (called structural isomerism), and thus become impaired in quality.” He initiated tests on microwaved food to determine its effect on human physiology and the blood and concluded that microwaves lead to food degeneration, which causes changes in the blood. Some of these changes include increased cholesterol levels, decreased hemoglobin and red blood cell levels, and an increase in leukocytes.

 

In his book, Heal Yourself 101, Markus Rothkranz makes an interesting statement about microwaves. He states that, "Microwaving water and then watering seeds with that water will result in the seed not growing." Although some people claim to have been able to successfully grow seeds using microwaved water, I have not heard one claim that microwaving the water and the seed together will result in any growth. Think about this now, if a microwave will alter a seed so it will no longer germinate or sprout, imagine what the microwave is doing to the structure of the food you eat after being "zapped." The microwaving process deadens food, and decreases the lifespan and vitality of those who use this device.

 

A study published in the November 2003 Journal of the Science of Food and Agriculture, indicated for us that microwaving broccoli with a little bit of water results in a loss of up to ninety-seven percent of its antioxidant content. When they steamed broccoli there was only a loss of eleven percent. When eaten raw, broccoli contains all of its antioxidant content. Understanding all that I do about the dangers of using a microwave, I have a hard time grasping why so many people take what remains of the nutrients that are present in their food-like substances, and make sure they damage the energy contents further until there is absolutely no nourishment left, before filling their bellies with these processed experiments.

 

When microwaves were first introduced to Russia, the Russians conducted extensive testing to determine the biological effects of microwaves. They found that nearly all foods tested formed carcinogenic compounds after being microwaved. Milk and grains formed carcinogenic compounds through the conversion of amino acids. Plant alkaloids were converted into carcinogens. Meat formed heterocyclic amines, which are chemicals formed when muscle meat from beef, pork, chicken, or fish is heated at high temperatures. These chemicals cause changes in DNA, leading to an increased risk of developing many cancers. Processed meats containing nitrates become even more toxic when heated. The heterocyclic amines form when the amino acids, sugars, and creatine in the meat react at high temperatures. These results were enough for the Soviet Union to ban microwaves. As the food industry created more and more processed foods and the westernized diet gained popularity, the ban was eventually lifted.

 

So the question arises, what can be done to avoid the dangers associated with the microwave? To begin, it would help to recognize that the processed foods that require microwaves for preparation are not healthy, and by eating these genetically modified lab-altered experiments, this creates a terrain for disease in the body. The most logical solution would be simply removing microwaves from homes, and recycling their scraps. Maybe the guys who collect scrap steel could benefit. We already waste enough resources manufacturing these concierge devices to the cancer industry. By creating a new paradigm, and letting everyone around us know that microwaves are no longer acceptable, and should not be allowed inside of our homes, we can make a difference.

 

My challenge for anyone reading this is to get up right now and remove this nutrient-destroying device from your life. There is no reason for a microwave to be in your kitchen; it is a waste of space, a waste of energy, a destroyer of nutrients, and its use will degrade your health and shorten your life span.

 

Jesse J. Jacoby ©2014

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