It’s a bit controversial, but you should know that using a
microwave oven could be damaging your health. Swiss scientist Hans Hertel did independent research on microwave
cooking that was once banned from publication by a court gag order demanded by
an industry association. He was told to recant or be arrested. His findings
were not favorable for microwave-oven users.
Hertel’s research corroborated early Soviet Russian research that led
to a ban on microwave ovens, which was lifted after the “iron
curtain” fell to increase microwave oven sales.
Both Hans Hertel’s research and the Soviet Russian research went beyond the commonly accepted
dangers of microwaves leaking
into the immediate environment and lowering nutritional value of
microwave-cooked foods – two very real consequences of using a microwave oven.
Check out this extensive article on how microwaves are damaging
your health, as well as links to numerous research pieces. Be sure
to read the comments to see both sides of the argument.
Molecules
are Agitated and Damaged
Hertel explains how heat is produced from the inside out in
microwaves:
“Technically produced microwaves are based on the principle of alternating current. Atoms, molecules and cells hit by this hard electromagnetic radiation are forced to reverse polarity 1 to 100 billion times a second.”
Hertel is quick to point out that microwaves from the sun don’t
cause the same type of molecular damage because the sun emits direct current
(DC) pulses, where microwave ovens are generated by alternating current (AC)
that causes the rapid polarity shifts in molecules to torque and tear them.
“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 milliwatts.” Hertel continues, “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.”
So it’s the water molecules in foods that are directly agitated
first to produce frictional heat. Even worse, using a microwave oven for
heating water for coffee or tea or for warming baby’s formula will create
severely damaged molecules, which are carcinogenic. More on that later.
Gene
Damage from Microwave Cooking
Besides these thermal modifications, there is direct damage to
cell walls and genes from microwaves. Gene altering technology, which includes
the biotech food industry, alters genes by weakening them with microwaves.
Hertel explained further, “… the cells
are actually broken, thereby neutralizing the electrical potentials – the very
life of the cells – between the outer and inner sides of the cell membranes.”
Strange and unknown compounds are created by
microwave energy’s penetration into organic matter. They’ve been called radiolytic compounds. Some scientists argue that normal cooking
creates these as well. However, Hertel’s research has indicated that far more radiolytic compounds are created by microwave cooking.
Hertel used human trials to demonstrate that the
food and liquids damaged from microwaving modifies the cellular activity in humans consuming them. In addition to creating lower red blood cell
counts and white blood cell (immune system “killer cells”) damage, one’s normal
cells can be forced by the damaged molecules and radiolytic compounds to adapt
into an emergency mode of energy production.
Cells are forced from normal cellular oxidation of glucose into the anaerobic energy production of glucose fermentation. This is a cancerous condition. Anaerobic glucose fermentation is
how cancer cells survive and thrive.
It almost seems impossible to omit microwaves
completely in today’s fast-paced world. But reducing the use of microwave ovens
will help, and that’s something you can feel good about.
Source: NaturalSociety
