Skin care weblog

THE HIDDEN HAZARDS OF MICROWAVE COOKING
For research purposes only from the Orion project which is set up in
a very unique way in that the Orion project is an information sharing
resource funded privately, which sells nothing and is there for the
sharing of information which is of huge value. This is a totally
different set up from being prescribed just drugs where there are
huge profits to be made often at the expense of the patients well
being even sometimes misery.
The following information is copied from a recent article.
Is it possible that millions of people are ignorantly sacrificing
their health in exchange for the convenience of microwave ovens? Why
did the Soviet Union ban the use of microwave ovens in 1976? Who
invented microwave ovens, and why? The answers to these questions may
shock you into throwing your microwave oven in the trash.
Over 90% of American homes have microwave ovens used for meal

preparation. Because microwave ovens are so convenient and energy
efficient, as compared to conventional ovens, very few homes or
restaurants are without them. In general, people believe that
whatever a microwave oven does to foods cooked in it doesn’t have any
negative effect on either the food or them. Of course, if microwave
ovens were really harmful, our government would never allow them on
the market, would they? Would they? Regardless of what has
been "officially" released concerning microwave ovens, we have
personally stopped using ours based on the research facts outlined in
this article.
The purpose of this report is to show proof - evidence - that
microwave cooking is not natural, nor healthy, and is far more
dangerous to the human body than anyone could imagine. However, the
microwave oven manufacturers, Washington City politics, and plain old
human nature are suppressing the facts and evidence. Because of this,
people are continuing to microwave their food - in blissful
ignorance - without knowing the effects and danger of doing so.
How do microwave ovens work?
Microwaves are a form of electromagnetic energy, like light waves or
radio waves, and occupy a part of the electromagnetic spectrum of
power, or energy. Microwaves are very short waves of electromagnetic
energy that travel at the speed of light (186,282 miles per second).
In our modern technological age, microwaves are used to relay long
distance telephone signals, television programs, and computer
information across the earth or to a satellite in space. But the
microwave is most familiar to us as an energy source for cooking
food.
This microwave radiation interacts with the molecules in food. All
wave energy changes polarity from positive to negative with each
cycle of the wave. In microwaves, these polarity changes happen
millions of times every second. Food molecules - especially the
molecules of water - have a positive and negative end in the same way
a magnet has a north and a south polarity.
In commercial models, the oven has a power input of about 1000 watts
of alternating current. As these microwaves generated from the
magnetron bombard the food, they cause the polar molecules to rotate
at the same frequency millions of times a second. All this agitation
creates molecular friction, which heats up the food. The friction
also causes substantial damage to the surrounding molecules, often
tearing them apart or forcefully deforming them. The scientific name
for this deformation is "structural isomerism".
By comparison, microwaves from the sun are based on principles of
pulsed direct current (DC) that don’t create frictional heat;
microwave ovens use alternating current (AC) creating frictional
heat. A microwave oven produces a spiked wavelength of energy with
all the power going into only one narrow frequency of the energy
spectrum. Energy from the sun operates in a wide frequency spectrum.
Radiation, as defined by physics terminology, is "the electromagnetic
waves emitted by the atoms In simpler terms, a microwave oven decays
and changes the molecular structure of the food by the process of
radiation. Had the manufacturers accurately called them "radiation
ovens", it’s doubtful they would have ever sold one, but that’s
exactly what a microwave oven is.
We’ve all been told that microwaving food is not the same as
irradiating it (radiation "treatment"). The two processes are
supposed to use completely different waves of energy and at different
intensities. No FDA or officially released government studies have
proven current microwaving usage to be harmful, but we all know that
the validity of studies can be - and are sometimes deliberately -
limiting. Many of these studies are later proven to be inaccurate.

Many of us come from a generation where mothers and grandmothers have
distrusted the modern "inside out" cooking they claimed was "not
suitable" for most foods. My mother refused to even try baking
anything in a microwave. She also didn’t like the way a cup of coffee
tasted when heated in a microwave oven. I have to
Microwaves unsafe for baby’s milk
A number of warnings have been made public, but have been barely
noticed. For example, Young Families, the Minnesota Extension Service
of the University of Minnesota, published the following in 1989:
"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 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. Warming a bottle
by holding it under tap water, or by setting it in a bowl of warm
water, then testing it on your wrist before feeding may take a few
minutes longer, but it is much safer."
Dr. Lita Lee of Hawaii reported in the December 9, 1989 Lancet:
"Microwaving baby formulas converted certain trans-amino acids into
their synthetic cis-isomers. Synthetic isomers, whether cis-amino
acids or trans-fatty acids, are not biologically active. Further, one
of the amino acids, L-proline, was converted to its d-isomer, which
is known to be neurotoxic (poisonous to the nervous system) and
nephrotoxic (poisonous to the kidneys). It’s bad enough that many
babies are not nursed, but now they are given fake milk (baby
formula) made even more toxic via microwaving."
Microwaved blood kills patient
In 1991, there was a lawsuit in Oklahoma concerning the hospital use
of a microwave oven to warm blood needed in a transfusion. The case
involved a hip surgery patient, Norma Levitt, who died from a simple
blood transfusion. It seems the nurse had warmed the blood in a
microwave oven. This tragedy makes it very apparent that there’s much
more to "heating" with microwaves than we’ve been led to believe.
Blood for transfusions is routinely warmed, but not in microwave
ovens. In the case of Mrs. Levitt, the microwaving altered the blood
and it killed her.
It’s very obvious that this form of microwave radiation "heating"
does something to the substances it heats. It’s also becoming quite
apparent that people who process food in a microwave oven are also
ingesting these "unknowns".

Scientific evidence and facts
Production of unnatural molecules is inevitable. Naturally occurring
amino acids have been observed to undergo isomeric changes (changes
in shape morphing) as well as transformation into toxic forms, under
the impact of microwaves produced in ovens.
One short-term study found significant and disturbing changes in the
blood of individuals consuming microwaved milk and vegetables. Eight
volunteers ate various combinations of the same foods cooked
different ways. All foods that were processed through the microwave
ovens caused changes in the blood of the volunteers. Hemoglobin
levels decreased and over all white cell levels and cholesterol
levels increased. Lymphocytes decreased.
Luminescent (light-emitting) bacteria were employed to detect
energetic changes in the blood. Significant increases were found in
the luminescence of these bacteria when exposed to blood serum
obtained after the consumption of microwaved food."
The Swiss clinical study
Dr. Hans Ulrich Hertel, who is now retired, worked as a food
scientist for many years with one of the major Swiss food companies
that do business on a global scale. A few years ago, he was fired
from his job for questioning certain processing procedures that
denatured the food.
In 1991, he and a Lausanne University professor published a research
paper indicating that food cooked in microwave ovens could pose a
greater risk to health than food cooked by conventional means. An
article also appeared in issue 19 of the Journal Franz Weber in which
it was stated that the consumption of food cooked in microwave ovens
had cancerous effects on the blood. The research paper itself
followed the article. On the cover of the magazine there was a
picture of the Grim Reaper holding a microwave oven in one of his
hands.
Dr. Hertel was the first scientist to conceive and carry out a
quality clinical study on the effects microwaved nutrients have on
the blood and physiology of the human body. His small but well
controlled study showed the degenerative force produced in microwave
ovens and the food processed in them. The scientific conclusion
showed that microwave cooking changed the nutrients in the food; and,
changes took place in the participants’ blood that could cause
deterioration in the human system. Hertel’s scientific study was done
along with Dr. Bernard H. Blanc of the Swiss Federal Institute of
Technology and the University Institute for Biochemistry.

"Leukocytosis, which cannot be accounted for by normal daily
deviations, is taken very seriously by hemotologists. Leukocytes are
often signs of pathogenic effects on the living system, such as
poisoning and cell damage. The increase of leukocytes with the
microwaved foods were more pronounced than with all the other
variants. It appears that these marked increases were caused entirely
by ingesting the microwaved substances.
This process is based on physical principles and has already been
confirmed in the literature. The apparent additional energy exhibited
by the luminescent bacteria was merely an extra confirmation. There
is extensive scientific literature concerning the hazardous effects
of direct microwave radiation on living systems. It is astonishing,
therefore, to realize how little effort has been taken to replace
this detrimental technique of microwaves with technology more in
accordance with nature. 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
1-100 billion times a second. 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.
Of all the natural substances - which are polar - the oxygen of water
molecules reacts most sensitively. 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. This is contrary to conventional heating of food where heat
transfers convectionally from without to within. Cooking by
microwaves begins within the cells and molecules where water is
present and where the energy is transformed into frictional heat.

This entry was posted on Thursday, January 20th, 2005 at 1:38 am and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.