Your Microwave’s Dark Side - New Study Confirms Microwaves Affect Your Heart

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Your Microwave’s Dark Side

Posted by Dr. Mercola | May 13

2010 | 831 views

 

 

 

 

 

 

 

By now,

you probably know that what you eat has a profound impact on your

health. The mantra, “You are what you eat” is really true.

But you need to consider not only WHAT you buy, but how you

cook it.

Eating most of your food raw is ideal. But most of us are not

going to be able to accomplish a completely raw diet, and we’ll end up

cooking some percentage of our food.

Smart food preparation starts with high quality foods and food

preparation and that means saying sayonara to your microwave oven. Need

to sterilize a dishcloth? Use your microwave. But zapping your

casserole is a BAD idea if you are interested in preparing healthy food.

Why the no nukes policy?

When it comes to microwave ovens, the price for convenience is to

compromise your health. In this article, I will review what we know

about the effects microwaves on your food and on your body.

 

Sad State of Our Soils

 

Over the past century, the quality of fresh food has declined due

to soil depletion, unsustainable farming practices, overproduction of

crops, and the use of pesticides and herbicides. You can no longer

assume you’re getting all of the vitamins, minerals, enzymes, and

phytonutrients you need by eating a multitude of fresh produce—even if

you’re eating organically.

Not surprisingly, a calorie today will provide you less nutrition

than a calorie from 100, or even 50 years ago.

Three recent studies of historical food composition have shown 5

to 40 percent declines in some of the minerals in fresh produce, and

another study found a similar decline in our protein sources.[1]

 

So now, more than ever, you must be careful to maximize the “bang

for your buck” when it comes to the foods you eat.

Research shows that your microwave oven will NOT help you in these

efforts—and in fact will threaten your health by violently ripping the

molecules in your food apart, rendering some nutrients inert, at best,

and carcinogenic at its worst.

 

Convenience Comes at Significant Toxic Threat to You and Your

Family

 

Microwaves heat food by causing water molecules in it to resonate

at very high frequencies and eventually turn to steam which heats your

food. While this can rapidly heat your food, what most people fail to

realize is that it also causes a change in your food’s chemical

structure.

There are numerous issues that have emerged since microwave ovens

were first introduced to consumers more than 40 years ago, besides

depleting your food’s nutritional value, which will be addressed a bit

later.

The first thing you probably noticed when you began microwaving

food was how uneven the heating is.

“Hot spots” in microwaved food can be hot enough to cause burns—or

build up to a “steam explosion.” This has resulted in admonitions to

new mothers about NOT using the microwave to heat up baby bottles,

since babies have been burned by super-heated formula that went

undetected.

Another problem with microwave ovens is that carcinogenic toxins

can leach out of your plastic and paper containers/covers, and into

your food.

The January/February 1990 issue of Nutrition Action Newsletter

reported the leakage of numerous toxic chemicals from the packaging of

common microwavable foods, including pizzas, chips and popcorn.

Chemicals included polyethylene terpthalate (PET), benzene, toluene,

and xylene. Microwaving fatty foods in plastic containers leads to the

release of dioxins (known carcinogens) and other toxins into your food.

[8]

[2]

 

One of the worst contaminants is BPA, or bisphenol

A, an estrogen-like compound used widely in plastic products. In

fact, dishes made specifically for the microwave often contain BPA, but

many other plastic products contain it as well.

Microwaving distorts and deforms the molecules of whatever food or

other substance you subject to it. An example of this is blood products.

Blood is normally warmed before being transfused into a person.

Now we know that microwaving blood products damages the blood

components. In fact, one woman

died after receiving a transfusion of microwaved blood in 1991 ,

which resulted in a well-publicized lawsuit.

 

Microwave Radiation Leakage

 

You may have heard that there is some danger of microwaves

escaping from your microwave while it’s operating. This was more of a

risk with earlier models than with recent ones, which undergo more

rigorous testing.

Theoretically, there are very small amounts of radiation leakage

through the viewing glass, but the FDA reports these levels are

“insignificant” and “well below the level known to harm people.”

The FDA has been regulating microwave ovens since 1971 through its

electronic product radiation control program, which is mandated by the

Electronic Product Radiation Control provisions of the Food Drug and

Cosmetic Act[3]

..

The FDA limits the amount of microwaves that can leak from an oven

throughout its lifetime to 5 milliwatts (mW) per square centimeter at

approximately 2 inches from the oven surface. Because microwave energy

decreases dramatically as you move away from the source of the

radiation, a measurement made 20 inches from your oven would be

approximately one-hundredth of the value measured at 2 inches.[2]

 

The federal standard also requires all ovens to have “two

independent interlock systems that stop the production of microwaves

the moment the latch is released or the door is opened.”

And a monitoring system is also required, which stops the

operation if one or both interlock systems fail.

You would think, with all these tests and regulations, that you’d

be safe. However, according to Powerwatch, a non-profit independent

organization with a central role in the microwave radiation debate:

 

 

 

“Even when the microwave oven is working correctly, the

microwave levels within the kitchen are likely to be significantly

higher than those from any nearby cellular phone base-stations.

Remember also that microwaves will travel through walls if the

microwave oven is against an inside wall.”

 

 

 

Powerwatch also states that we don’t really know if the current

regulations about leakage are truly safe and recommends ovens be

checked at least annually, since microwave emissions can change with

normal use.

You might also consider purchasing a $20 testing device that

allows you to check the radiation in your home.

Make sure that, if you are going to use your microwave for

cleaning sponges or for any use at all, regularly examine the door and

hinges to make sure they are sealing properly. If the door doesn’t

close correctly, or if it’s warped, bent, or otherwise damaged, don’t

use it at all!

Since your eyes are known to be particularly susceptible to

microwave radiation (high microwave exposures are known to cause

cataracts), I recommend stepping away from your microwave while it’s in

use.

 

New Study Confirms Microwaves Affect Your Heart

 

A recent study examining the effects 2.4 GHz radiation (which is

the frequency of radiation emitted by Wifi routers and microwave ovens)

on the heart was just completed. The study found “unequivocal evidence”

that microwave frequency radiation affects the heart at non-thermal

levels that are well below federal safety guidelines, according to Dr.

Magda Havas of Trent University[4]

..

Dr. Havas says:

 

“This is the first study that documents immediate and

dramatic changes in both heart rate and heart rate variability caused

by an approved device that generates microwaves at levels well below

(0.3 percent) federal guidelines in both Canada and the United States.”

 

 

No longer can skeptics claim that microwaves produce no immediate

biological effects at ordinary household levels!

The study will be appearing in a peer-reviewed journal sometime

during the summer of 2010. If you are experiencing rapid or irregular

heartbeat, pain or pressure in your chest, you will want to visit your

physician and share this

video with him or her (second video on this page).

There is also 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. For details about this, watch the

first

video below.

 

 

Microwaving Also Zaps the Nutrients Right Out of Your Food

 

There has been surprisingly little research on how microwaves

affect organic molecules, or how the human body responds to consuming

microwaved food.

Wouldn’t you expect that a product that sits in more than 90

percent of kitchens, as well as practically every break room in the

country, would have been thoroughly investigated for safety?

The handful of studies that have been done generally agree, for

the most part, that microwaving food damages its nutritional value.

Your microwave turns your beautiful, organic veggies, for which you’ve

paid such a premium in money or labor, into “dead” food that can cause

disease!

Heating food, in and of itself, can result in some nutrient loss,

but using microwaves to heat food introduces the additional problem of

the “microwave effect,” a phenomenon that will be discussed in detail

later.

The majority of studies on microwaves and nutrition were conducted

prior to 2000, I suspect because the focus of radiation research of

late has shifted toward a more ominous threat: environmental

radiation from electromagnetic devices, such as cell phones and computers, which has mushroomed

into a gigantic cloud of electrosmog worldwide over the past decade.

Nevertheless, some excellent scientific data has been gathered

regarding the detrimental effects of microwaves on the nutrients in

your food:

 

A study published in the November 2003 issue of The

Journal of the Science of Food and Agriculture[5]

found that broccoli "zapped" in the microwave with a little

water lost up to 97 percent of its beneficial antioxidants. By

comparison, steamed broccoli lost 11 percent or fewer of its

antioxidants. There were also reductions in phenolic compounds and

glucosinolates, but mineral levels remained intact.

A 1999 Scandinavian study of the cooking of asparagus spears

found that microwaving caused a reduction in vitamin C[6]

..

In a study of garlic, as little as 60 seconds of microwave

heating was enough to inactivate its allinase, garlic’s principle

active ingredient against cancer[7]

..

A Japanese study by Watanabe showed that just 6 minutes of

microwave heating turned 30-40 percent of the B12 in milk into an inert

(dead) form[8]

.. This study has been cited by Dr. Andrew Weil as evidence

supporting his concerns about the effects of microwaving. Dr. Weil

wrote:

“There may be dangers associated with microwaving food...

there is a question as to whether microwaving alters protein chemistry

in ways that might be harmful."

A recent Australian study[9]

showed that microwaves cause a higher degree of “protein

unfolding” than conventional heating.

Microwaving can destroy the essential disease-fighting agents

in breast milk that offer protection for your baby. In 1992, Quan found

that microwaved breast milk lost lysozyme activity, antibodies, and

fostered the growth of more potentially pathogenic bacteria[10]

..

 

Quan stated that more damage was done to the milk by microwaving

than by other methods of heating, concluding: “Microwaving appears

to be contraindicated at high-temperatures, and questions regarding its

safety exist even at low temperatures.”

 

Another study about breast milk/infant formula by Lee in 1989[11]

found vitamin content becomes depleted by microwaving, and

certain amino acids are converted into other substances that are

biologically inactive. Some altered amino acids are poisons to the

nervous system and kidneys. (Numerous authors mention this study, yet I

was unable to find the original article/study, so I cannot personally

validate.)

Although many of the above studies are not new, there is

certainly ample evidence that microwaving is NOT good for your food.

 

 

How Your Microwave Actually Heats Your Food

 

Microwaves are a form of electromagnetic radiation—waves of

electrical and magnetic energy moving together through space. EM

radiation ranges from very high energy (gamma rays and x-rays) on one

end of the spectrum to very low energy (radio waves) on the other end

of the spectrum.

Microwaves are on the low energy end of the spectrum, second only

to radio waves. They have a wavelength of about 4.8 inches—about the

width of your head.

Microwaves are generated by something called a magnetron (a term

derived from the words “magnet” and “electron”), which is also what

enabled airborne radar use during WWII. Hence the early name for

microwave ovens: radar ranges.

A magnetron is a tube in which electrons are subjected to both

magnetic and electrical fields, producing an electromagnetic field with

a microwave frequency of about 2,450 megaHertz (MHz), which is 2.4

gigaHertz (GHz).

Microwaves cause dielectric heating. They bounce around the inside

of your oven and are absorbed by the food you put in it. Since water

molecules are bipolar, having a positive end and negative end, they

rotate rapidly in the alternating electric field. The water molecules

in the food vibrate violently at extremely high frequencies—like

millions of times per second—creating molecular friction, which heats

up the food.

If the food or object place in the microwave had no water it would

not be able to have this resonance heating type effect and would remain

cool. Or, as investigative journalist William Thomas[12]

calls it, “electrical whiplash.”

Structures of the water molecules are torn apart and forcefully

deformed. This is different than conventional heating of food, whereby

heat is transferred convectionally from the outside, inward. Microwave

cooking begins within the molecules where water is present.

Contrary to popular belief, microwaved foods don’t cook “from the

inside out.” When thicker foods are cooked, microwaves heat the outer

layers, and the inner layers are cooked mostly by the conduction of

heat from the hot outer layers, inward.

Since not all areas contain the same amount of water, the heating

is uneven.

Additionally, microwaving creates new compounds that are not found

in humans or in nature, called radiolytic compounds. We don’t yet know

what these compounds are doing to your body.

In addition to the violent frictional heat effects, called thermic

effects, there are also athermic effects, which are

poorly understood because they are not as easily measured. It is these

athermic effects that are suspected to be responsible for much of the

deformation and degradation of cells and molecules. [13]

 

As an example, microwaves are used in the field of gene altering

technology to weaken cell membranes. Scientists use microwaves to

actually break cells apart. Impaired cells then become easy prey for

viruses, fungi and other microorganisms.8

Another word for these athermic effects is the “microwave effect,”

a subject of controversy that I’ll get into a bit later.

 

Microwave Sickness

 

When your tissues are directly exposed to microwaves, the same

violent deformations occur and can cause “microwave sickness.”

People who have been exposed to high levels of microwave radiation

experience a variety of symptoms, including:

 

Insomnia, night sweats, and various sleep disturbances

Headaches and dizziness

Swollen lymph nodes and a weakened immune system

Impaired cognition

Depression and irritability

Nausea and appetite loss

Vision and eye problems

Frequent urination and extreme thirst

 

There is a good amount of data emerging that people are suffering,

to various degrees, these kinds of symptoms from living next to cell

phone towers and other high-frequency radiation emitting antennas,

which emit microwaves around the clock.

According to Professor Franz Adelkofer, a leading scientist in the

area of biological

effects of EMF fields:

 

"There is real evidence that hyperfrequency electromagnetic

fields can have geno-toxic effects. And this damaged DNA is always the

cause of cancer.

We’ve found these damaging effects on the genes at levels

well below the safety limits. That’s why we think it’s urgent to base

our safety limits on the biological effects, not the thermic ones.

 

They should be based on biology, not on physics.”

 

 

Twenty Years of Russian Research Supports Microwave Concerns

 

The Nazis are credited with inventing the first microwave-cooking

device to provide mobile food support to their troops during their

invasion of the Soviet Union in World War II[14]

.. These first microwave ovens were experimental. After the war,

the US War Department was assigned the task of researching the safety

of microwave ovens.

But it was the Russians who really took the bull by the horns.

After the war, the Russians had retrieved some of these microwave

ovens and conducted thorough research on their biological effects.

Alarmed by what they learned, the Russians banned microwave ovens in

1976, later lifting the ban during Perestroika.

Twenty years of Russian research (and German studies as far back

as 1942 Berlin) make a strong argument against the safety of microwave

cooking.

Their findings led the Russian government to issue an

international warning about possible biological and environmental

damage associated with the use of microwave ovens and other similar

frequency electronic devices (e.g. mobile phones).

I was not able to personally evaluate any of these older bodies of

research, since those documents are now difficult to track down, so I

can’t attest to their methodology or conclusions. All you can do is

weigh their findings appropriately, as best you can.

The Powerwatch article cited above summarizes the Russian research

quite well, which I will duplicate below.

 

Russian investigators found that carcinogens were formed from

the microwaving of nearly all foods tested.

The microwaving of milk and grains converted some of the amino

acids into carcinogenic substances.

Microwaving prepared meats caused the formation of the

cancer-causing agents d-Nitrosodienthanolamines.

Thawing frozen fruits by microwave converted their glucoside

and galactoside 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.

Structural degradation leading to decreased food value was

found to be 60 to 90 percent overall for all foods tested, with

significant decreases in bioavailability of B complex vitamins,

vitamins C and E, essential minerals, and lipotropics (substances that

prevent abnormal accumulation of fat).

 

I might add that this finding is supported by the 1998 Japanese

study by Watanabe7 about vitamin B12 in milk, cited above.

 

The Swiss Clinical Study: Hans Hertel

 

Some fairly compelling evidence supporting the destructive effects

of microwaves comes from a highly cited study by a Swiss food scientist

named Hans Hertel. Dr. Hertel was the first scientist to study the

effects of microwaved foods on the blood and physiology of human

beings.

His small study, coauthored by Dr. Bernard Blanc of the Swiss

Federal Institute of Technology and the University Institute for

Biochemistry, revealed the degenerative forces produced by microwave

ovens on the foods they cooked.

Dr. Hertel concluded that microwave cooking changed the nutrients

in the food, and that changes took place in the blood that could cause

negative health effects.

Hertel’s conclusions were that microwaving food resulted in:

 

Increased cholesterol levels

Decreased numbers of leukocytes (white blood cells), which can

suggest poisoning

Decreased numbers of red blood cells

Production of radiolytic compounds

Decreased hemoglobin levels, which could indicate anemia

 

Not surprisingly, Dr. Hertel's study was met with great resistance

from those with much to lose.

A gag order against Dr. Hertel was issued by a Swiss trade

organization in 1992, which was later removed in 1998. But an American

journalist, Tom Valentine, published the results of Hertel’s study in Search

for Health in the spring of 1992[15]

..

The study was not without its shortcomings. It involved only eight

participants, of which Hertel was one. As compelling as his findings

were, his methodology did not stand up to the scientific rigors of the

field.

In spite of Hertel’s methodological shortcomings, his findings do

raise concerns about what this form of radiation is doing to your food

and should be taken as a launching point to larger, more robust studies

in the future.

Hertel wrote:

 

“There are no atoms, molecules, or cells of any organic

system able to withstand such a violent, destructive power for any

period of time. This will happen even given the microwave oven’s low

power range of milliwatts.”

 

And then there is the issue of biophotons.

 

Possible Microwave Effects on Your Biophotons

 

Biophotonics is

the study, research, and applications of photons in their interactions

within and on biological systems. Much of the work in the area of

biophotons was done in Germany. Dr.

Dietrich Klinghardt discusses biophotons in our 2008 interview.

Biophotons are the smallest physical units of light that are

stored in and used by all biological organisms—including you. Vital sun

energy finds its way into your cells via the food you eat, in the form

of these biophotons.

Biophotons contain important bio-information and are very

important to many vital processes in your body. They are partly

responsible for your feeling of vitality and well-being. You gain

biophotons by eating foods rich in them, such as naturally grown fresh

vegetables and sun-ripened fruits, which are rich in light energy.

The

more light energy a food is able to store, the more nutritious it is.

 

If the “microwave effect” exists (as you shall see, there is a

huge amount of evidence that it does), then microwaves can potentially

destroy biophotons in the same way that it alters other structures,

rendering your food dead and lifeless.

It seems quite plausible that microwaves could disrupt or destroy

biophotons, since they are capable of breaking apart DNA bonds!

As far as I can find, there haven’t been any studies of the direct

effects of microwave radiation on biophotons, but it seems like an

important angle of investigation for the future.

 

Long-Term Effects of Exposure to Non-Ionizing Radiation

 

One of the basic controversies about the effects of microwaves

centers on whether or not microwaves exert some sort of force beyond

heat, commonly called “microwave effect” or “athermic effect.”

It is first necessary that you understand the difference between

ionizing radiation and non-ionizing radiation.

There are two basic forms of radiation: ionizing and non-ionizing[16]

:

 

Ionizing Radiation: Creates charged ions by

displacing electrons in atoms, even without heat. Examples are

radiation emitted from radioactive substances in rocks and soil, cosmic

rays of the sun, and radiation from man-made technology such as x-rays

machines, power stations, and nuclear reactors.

Non-ionizing Radiation: Can change the

position of atoms but not alter their structure, composition, and

properties. Examples are visible light, ultraviolet and infrared waves,

waves from radio or television, cellular phones, microwaves,

and electric blankets.

 

Despite not being able to break atoms apart, non-ionizing

radiation (such as microwaves) CAN cause physical alterations.

For example, sunlight can damage your skin and eyes. Overexposure

to radiation can affect tissues by causing molecular damage, DNA

mutations, and other changes that can lead to cancer.

The serious concern is, with all of this radiation surrounding us

from cell and cordless phones, radio towers, satellites, broadcast

antennas, military and aviation radar, home electronic devices,

computers and Internet, we are all part of an involuntary mass

epidemiological experiment, on a scale never before seen in the history

of the human race.

And the truth is that we don’t really KNOW what long term,

low-level (but persistent) radiation does to us—even the non-ionizing

type.

But here are some of the things we DO KNOW:[17]

 

 

Effects at low levels can be more noticeable than at

higher levels. There is something called a “window effect,”

meaning an effect occurring only at specific frequencies or power

densities, but not occurring just above or below them. A number of

studies demonstrate effects of microwave radiation on blood cells via

this phenomenon.

For a complete discussion of this, you can read Microwaving

Our Planet, written by Arthur Firstenberg, president of the

Cellular Phone Taskforce.

Cindy Sage of Sage Associates, an environmental consulting

firm, has compiled a comprehensive list of studies[18]

showing biological effects at radiofrequency exposure levels

far below what would be explainable as “thermic effects” and well

within the range you are commonly exposed to every day.

Resonance intensifies biological effect.

Resonance occurs when a form of radiation has a similar frequency as a

body part. For example, microwave frequencies are similar to the

frequencies of your brain!

Studies are typically done for short exposure

periods, at higher intensities. Scientists claim that duration

of exposure is equally important to intensity of exposure, but is often

NOT studied, and that long-term, low-level exposure can have effects

equivalent to short-term, more intense exposure.

The effects of radiation are cumulative.

Your body becomes more sensitive to it over time.

There are no longer any control groups, since human

beings are all now exposed to such pervasive radiation. Lack

of a control group makes it even more challenging to conduct meaningful

studies.

 

The point is, standing in your kitchen while your microwave is

zapping your dinner, night after night, will not make you glow in the

dark. But over the months and years, what is the cumulative effect

on your body and health?

Why expose yourself to these potential dangers when there are

safer alternatives for cooking available?

 

Is Microwaving Food Any More Dangerous than Heating it with a

Conventional Oven?

 

Some experts claim that the effects microwaves have on molecules

can all be explained simply as the “thermic effect” of heating—in other

words, microwave cooking is no more detrimental to food than

conventional heating.

They argue that, since microwaves are non-ionizing radiation, then

it’s impossible for them to damage your blood cells, or eradicate the

folic acid in your spinach.

Others have proposed there is some sort of “microwave effect” that

causes changes in the molecules in a way that conventional heating does

not. For many years, the party line was that “microwave effect” is

a myth.

However, study after study has resulted in evidence to the

contrary, showing effects that cannot be explained away as simple

thermal effects.

In a letter entitled “DNA and the Microwave Effect”[19]

(sourced as Penn State University, 2001), the author reviews the

history of the controversy surrounding the microwave effect and the

research findings to date. He explains that, although fundamentals of

thermodynamics and physics would tell you the microwave effect is

impossible, studies keep turning up evidence of its existence.

Some of the main points made in the letter are the following:

 

Microwave heating and conventional heating may appear

identical on a “macro” level, but the two appear very different on a molecular

level.

Microwaves are effective for sterilization, which has been

studied for several decades. There is controversy, however, is about

whether it’s the heat they generate or if it’s something else

altogether.

One scientist (Kakita 1995[20]

) was successful in demonstrating that microwaves are capable

of extensively fragmenting and destroying viral DNA,

something that cannot be accomplished by heating alone.

Multiple studies offer evidence that there are multiple

mechanisms for breaking apart DNA without ionizing radiation, but

no theory currently exists to explain this phenomenon.

 

Some scientists are taking advantage of the microwave effect and

using microwaves in the laboratory to greatly accelerate chemical

reactions, sometimes by a factor of a thousand, resulting in the

completion of reactions in minutes that formerly took days or months

and a lot of toxic chemicals[21]

..

This newly found interest in “microwave chemistry” has spurred

skeptic scientists into taking another look at what microwaves actually

do and how they do it.

Sometimes common sense trumps empirical evidence.

The Penn State letter/article said it best:

 

“...It would seem there is reason to believe that the

microwave effect does indeed exist, even if it cannot yet be adequately

explained. What we know at present is somewhat limited, but there may

be enough information already available to form a viable hypothesis.

The possibility that electromagnetic radiation in the

non-ionizing frequency range can cause genetic damage may have profound

implications on the current controversy involving EM antennae, power

lines, and cell phones.”

 

 

Breaking Free of Your Microwave: A Few Basic Tips

 

Am I asking you to toss your microwave oven into the nearest

dumpster?

Not necessarily. It can be a useful tool for cleaning. But if real

estate in your kitchen is at a premium, it should probably be the first

thing to go.

You really CAN survive sans microwave—people are living quite

happily without one, believe it or not. You just have to make a few

small lifestyle adjustments, such as:

 

 

Plan ahead. Take your dinner out of the freezer that morning or

the night before so you don’t end up having to scramble to defrost a

5-pound chunk of beef two hours before dinnertime.

Make soups and stews in bulk, and then freeze them in

gallon-sized freezer bags or other containers. An hour before meal

time, just take one out and defrost it in a sink of water until it’s

thawed enough to slip into a pot, then reheat it on the stove.

A toaster oven makes a GREAT faux-microwave for heating up

leftovers! Keep it at a low temperature — like 200-250 degrees F — and

gently warm a plate of food over the course of 20-30 minutes. Another

great alternative is a convection oven. They can be built in or

purchased as a relatively inexpensive and quick safe way to heat

foods

Prepare your meals in advance so that you always have a good

meal available on those days when you’re too busy or too tired to cook.

 

Try eating more organic raw

foods. This is the best way to and improve your health over the

long run.

 

References:

 

[1]

Davis

D R. (February 1, 2009) “Declining fruit and vegetable nutrient

composition: What is the evidence?” American Society of Horticultural

Science

[2]

Rust

S and Kissinger M. (November 15, 2008) “BPA leaches from ‘safe’

products” Journal Sentinel Online

[3]

“Microwave

oven radiation,” Food and Drug Administration

[4]

Havas

M. “DECT phone affects the heart!”

[5]

Vallejo

F, Tomas-Barberan F A, and Garcia-Viguera C. “Phenolic compound

contents in edible parts of broccoli inflorescences after domestic

cooking” Journal of the Science of Food and Agriculture (15 Oct 2003)

83(14);1511-1516

[6]

Kidmose U and Kaack K. Acta Agriculturae Scandinavica B

1999:49(2):110-117

[7]

Song

K and Milner J A. “The influence of heating on the anticancer

properties of garlic,” Journal of Nutrition

2001;131(3S):1054S-57S

[8]

Watanabe F,

Takenaka S, Abe K, Tamura Y, and Nakano Y. J. Agric. Food Chem. Feb

26 1998;46(4):1433-1436

[9]

George D F,

Bilek M M, and McKenzie D R. “Non-thermal effects in the microwave

induced unfolding of proteins observed by chaperone binding,” Bioelectromagnetics

2008 May;29(4):324-30

[10]

Quan R (et al) “Effects of microwave radiation on anti-infective

factors in human milk,” Pediatrics 89(4 part I):667-669.

[11]

Lee

L. “Health effects of microwave radiation-microwave ovens,” Lancet

December 9, 1989 (Article)

[12]

Thomas

W. “Cooked” Alive.com

[13]

“Microwave oven

and microwave cooking overview,” Powerwatch

[14]

“History

of microwave ovens” Green Health Watch

[15]

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