Ten Reasons to Throw Your Microwave Out

I don't know if this link has been posted, but I found it very interesting, no scientist doing this study, but a kid's science fair project on microwaved water and plants.

www.execonn.com...

After I saw this project and I realized there was a reason they tell us to sterilize our kitchen sponge in there.

reply to post by Vikturtle


Thanks Vikturtle! I have seen this 'experiment' before, proves what the plants like!

reply to post by anhinga


I cna't believe that I just found this place. I have been researching and talking about these topics for quite some time.
It's nice to have an outlet.

reply to post by NelysStar


...feeling's mutual.... might as well drop a couple more links/quotes I've been reading into the fold, especially this bit since it was the bone of contention a couple of pages ago:

HEATING FOOD
"This is contrary to conventional heating of food, in which 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."

The question naturally arises: What about microwaves from the sun? Aren't they harmful?

Hertel responded: "The microwaves from the Sun are based on principles of pulsed direct current. These rays create no frictional heat in organic substance."

In addition to violent frictional heat effects (called thermic effects), there are also athermic effects which have hardly ever been taken into account, Hertel added.

"These athermic effects are not presently measurable, but they can also deform the structures of molecules and have qualitative consequences. For example, the weakening of cell membranes by microwaves is used in the field of gene altering technology. Because of the force involved, the cells are actually broken, thereby neutralising the electrical potentials-the very life of the cells-between the outer and inner sides of the cell membranes. Impaired cells become easy prey for viruses, fungi and other micro-organisms. The natural repair mechanisms are suppressed, and cells are forced to adapt to a state of energy emergency: they switch from aerobic to anaerobic respiration. Instead of water and carbon dioxide, hydrogen peroxide and carbon monoxide are produced."

It has long been pointed out in the literature that any reversal of healthy cell processes may occur because of a number of reasons, and our cells then revert from a "robust oxidation" to an unhealthy "fermentation".

The same violent friction and athermic deformations that can occur in our bodies when we are subjected to radar or microwaves, happens to the molecules in the food cooked in a microwave oven. In fact, when anyone microwaves food, the oven exerts a power input of about 1,000 watts or more. This radiation results in destruction and deformation of molecules of food, and in the formation of new compounds (called radiolytic compounds) unknown to man and nature.

Today's established science and technology argues forcefully that microwaved food and irradiated foods do not have any significantly higher "radiolytic compounds" than do broiled, baked or other conventionally cooked foods-but microwaving does produce more of these critters. Curiously, neither established science nor our ever-protective government has conducted tests-on the blood of the eaters-of the effects of eating various kinds of cooked foods. Hertel and his group did test it, and the indication is clear that something is amiss and that larger studies should be funded. The apparently toxic effects of microwave cooking is another in a long list of unnatural additives in our daily diets. However, the establishment has not taken kindly to this work.

"The Hidden Hazards of Microwave Cooking"
(a lengthy, informative article, above excerpts taken from here)
chetday.com...

"MICROWAVE Cooking is Killing You!"
www.relfe.com...

....on the update:

It turns out it was the Nazis who actually invented these ovens. They were used in their mobile support calling them the "radiomissor". These ovens were to be used for the invasion of Russia. By using electronic equipment for preparation of meals on a mass scale, the logistical problem of cooking fuels would have been eliminated, as well as the convenience of producing edible products in a greatly reduced time-factor.

After the war, the Allies discovered medical research done by the Germans on microwave ovens. These documents, along with some working microwave ovens, were transferred to the U.S. War Dept. and classified for reference and "further scientific investigation". The Russians had also retrieved some microwave ovens and now have thorough research on their biological effects. As a result, their use was outlawed in the Soviet Union (for a year or two). The Soviets issued an international warning on the health hazards, both biological and environmental, of microwave ovens and similar frequency electronic devices.

After the war, Dr. P. Spencer, a self-taught engineer with the Raytheon Corp., claimed to have "invented" the microwave oven in 1946. The Raytheon Corp. did actually file the first U.S. patent on one. The first ones were called Radar Ranges in 1954.....

Carcinogens were formed in virtually all foods tested. No test food was subjected to more microwaving than necessary to accomplish the purpose, i.e., cooking, thawing, or heating to ensure sanitary ingestion.

Summary of results:
* Microwaving prepared meats sufficiently to ensure sanitary ingestion caused formation of d-Nitrosodiethanolamines, a well-known carcinogen.

* Microwaving milk and cereal grains converted some 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.

In Dr. Lita Lee's book, Health Effects of Microwave Radiation - Microwave Ovens, and in the March and Sept. 1991 issues of Earthletter, she stated that every microwave oven leaks electromagnetic radiation, harms food, and converts substances cooked in it to dangerous organ-toxic and carcinogenic products. Further research summarized in this article reveal that microwave ovens are far more harmful than previously imagined.

It makes absolutely no sense to me that our FDA is "looking out for us" and yet has not banned perhaps the worst cancer producing machines in history.

www.naturalnews.com...

Sorry, but I get more microwave exposure from my cell phone, cell phone towers, wireless routers, wireless cards in all my and my neighbors computers, satellite TV and various and assundry sources than I will ever get from nuked food or the small leakage from my nukerwave.

Originally posted by anhinga
reply to post by NelysStar

 

...feeling's mutual.... might as well drop a couple more links/quotes I've been reading into the fold, especially this bit since it was the bone of contention a couple of pages ago:

HEATING FOOD
"This is contrary to conventional heating of food, in which 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."

The question naturally arises: What about microwaves from the sun? Aren't they harmful?

Hertel responded: "The microwaves from the Sun are based on principles of pulsed direct current. These rays create no frictional heat in organic substance."

In addition to violent frictional heat effects (called thermic effects), there are also athermic effects which have hardly ever been taken into account, Hertel added.

"These athermic effects are not presently measurable, but they can also deform the structures of molecules and have qualitative consequences. For example, the weakening of cell membranes by microwaves is used in the field of gene altering technology. Because of the force involved, the cells are actually broken, thereby neutralising the electrical potentials-the very life of the cells-between the outer and inner sides of the cell membranes. Impaired cells become easy prey for viruses, fungi and other micro-organisms. The natural repair mechanisms are suppressed, and cells are forced to adapt to a state of energy emergency: they switch from aerobic to anaerobic respiration. Instead of water and carbon dioxide, hydrogen peroxide and carbon monoxide are produced."

It has long been pointed out in the literature that any reversal of healthy cell processes may occur because of a number of reasons, and our cells then revert from a "robust oxidation" to an unhealthy "fermentation".

The same violent friction and athermic deformations that can occur in our bodies when we are subjected to radar or microwaves, happens to the molecules in the food cooked in a microwave oven. In fact, when anyone microwaves food, the oven exerts a power input of about 1,000 watts or more. This radiation results in destruction and deformation of molecules of food, and in the formation of new compounds (called radiolytic compounds) unknown to man and nature.

Today's established science and technology argues forcefully that microwaved food and irradiated foods do not have any significantly higher "radiolytic compounds" than do broiled, baked or other conventionally cooked foods-but microwaving does produce more of these critters. Curiously, neither established science nor our ever-protective government has conducted tests-on the blood of the eaters-of the effects of eating various kinds of cooked foods. Hertel and his group did test it, and the indication is clear that something is amiss and that larger studies should be funded. The apparently toxic effects of microwave cooking is another in a long list of unnatural additives in our daily diets. However, the establishment has not taken kindly to this work.

"The Hidden Hazards of Microwave Cooking"
(a lengthy, informative article, above excerpts taken from here)
chetday.com...

"MICROWAVE Cooking is Killing You!"
www.relfe.com...

Didn't notice the disclaimer?????
"These athermic effects are not presently measurable"
Everything below this statement is unproven conjecture---I.E. "Bad Science" usually followed by "but, "can", "may", "possibly" and usually followed by long dissertations where it is hoped the reader forgets the disclaiming modifier at the beginning.

I'll give you an interesting experiment to try with a microwave. Buy a can of NesCafe instant coffee. Boil water in a cup in the microwave, and boil more water on the stove. Add the same amount of instant coffee and the same amount of each type of heated water and stir.

Notice which water the instant coffee dissolves completely in, and notice which water it will not fully dissolve in, even if you wait a little while.

I'll wait for your results. BTW, I haven't noticed this difference with Folger's or Maxwell house, just NesCafe instant coffee.

Another interesting one is this (I actually had my son do this for a science project). Grow two sets of identical plants, in identical pots, in identical soil. Feed one set of those plants tap water. Feed the other set water that has been heated to boiling (and left to cool to room temperature) in a microwave. Notice if there is any difference.

You'll be surprised at the results.


[edit on 14-4-2008 by sir_chancealot]

[edit on 14-4-2008 by sir_chancealot]

Below is a link for a brief article from a 2003 issue of New Scientist magazine on nutrient damage to fresh vegetables cooked in microwave ovens:


www.newscientist.com...


Antioxidants are almost completely wiped out of fresh vegetables when they are cooked in microwave ovens.

And another longer and more recent article (PDF file) provides much more information on that point:


www.fgf.de...


In addition, if you do a Google search on the terms microwave antioxidant "New Scientist" you will retrieve a few more analyses along these lines.

Thanks to anhinga and others on this thread for your helpful comments.