Effects of Microwave Cooking

Microwave ovens emit two types of radiation: the microwaves or high frequency radio waves, and the 60 hz magnetic fields common to other home appliances.The oven door is the most dangerous place for microwave leakage, but magnetic field can occur all around the oven.

Following are some of the facts relating to the effect of microwave on the food substances.

• Microwaving causes adverse effects in food. They include: formation of cancer-causing substances, leakage of toxic chemicals from the packaging into the foods, and destruction of nutrients.

  Summary of the Russian investigations published by the Atlantis Raising Educational Center in Portland Oregon.

  • Microwaving prepared meats sufficiently to insure sanitary ingestion caused formation of d-Nitrosodienthanolamines, a well known carcinogen.
  • Microwaving milk and cereal grains converted certain 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
• Deceased bioavailability of vitamin B complex, vitamin C, vitamin E, essential minerals and lipotropics factors in all food tested.
• Various kinds of damage to many plant substances, such as alkaloids, glucosides, galactosides and nitrilosides.
• Possible leakage of numerous toxic chemicals from the packaging of common microwavable foods, including pizzas, french fries, popcorn etc.
• PATHOGENIC CHANGES OBSERVED IN CONSUMERS OF MICROWAVED FOOD

  Changes are observed in the blood chemistries and the rates of certain diseases among consumers of microwaved foods.The following is a sample of these changes.

  • Lymphatic disorders were observed, leading to decreased ability to prevent certain types of cancers.
  • An increased rate of cancer cell formation was observed in the blood
  • Increased rates of stomach and intestinal cancers were observed.
  • Higher rates of digestive disorders and a grandual breakdown of the systems of elimination were observed.
• The Russians did research on thousand of workers who had been exposed to microwaves during the development of radar in the 1950's. Their research showed health problems which they called microwave sickness. Its first signs are low blood pressure and slow pulse, the later and most common manifestations are chronic excitation of the sympathetic nervous system (stress syndrome) and high blood pressure. This phase also often includes headache, dizziness, eyepain, sleeplessness, irritability, anxiety, stomach pain, nervous tension, inability to concentrate, hair loss, plus an increased incidence of appendicitis, cataracts, reproductive problems, and cancer.
• GENERAL EFFECTS OF MAGNETIC (60 Hz) FIELDS FROM ALL ELECTRONIC DEVICES

  These effects have been widely studied by the russians and other European scientists and over 300 U.S. scientists.

  In addition to microwave ovens, other commonly used devices may be dangerous because people use them (within field range) or work near them. The most common of these are electric stoves, TV's, VDT's (the display monitors of computers), cellular telephones, portable radio telephones, clock radios (usually placed close to the head of the bed), electric hair dryers, radar gun speed detectors, and ham radios. The list also includes residential magnetic fields from power transmission lines, distributions in the home,

  The effect has to do with the source of magnetic radiation as well as the part of the body it strikes. For example, the cellular telephone and the portable radio phones both emit high magnetic fields. When in use, they ar held next to the head where the radiation strikes the pineal gland, inhibiting its production of melatonine. Melatonine is a hormone that inhibits breast cancer, among other  functions.

• Although microwaves heat food quickly, they are not recommended for heating a baby's bottle. The bottle may seem cool to the touch, but the liquid inside may become extremely hot and could burn the baby's mouth and throat. Also, the buildup of steam in a closed container such as a baby's bottle could cause it to explode. Heating the bottle in a microwave can cause slight changes in the milk. In infant formulas, there may be a loss of some vitamins. In expressed breast milk, some protective properties may be destroyed.
• Significant changes were discovered in the blood of the volunteers who consumed foods cooked in the microwave oven. These changes included a decrease in all haemoglobin values and cholesterol values, especially the HDL (good cholesterol) and LDL (bad cholesterol) values and ratio. Lymphocytes (white blood cells) showed a more distinct short-term decrease following the intake of microwaved food. Each of these indicators point in a direction away from robust health and toward degeneration.

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