Microwave Ovens, Modern Conveniences Can Be Hazardous to Your Health

Every second counts, but does that mean eating food that can undermine your health?

Modern convenience or health hazard? You decide.
Modern convenience or health hazard? You decide.
Looks like real food and smells like real food. Things are not always what they seem.
Looks like real food and smells like real food. Things are not always what they seem.

Even though microwave ovens are a part of our day to day life, do we ever ask ourselves, whether or not, it is natural for a frozen pizza to be fully cooked in less than three minutes? Do people wonder about the quality of their food after it has been cooked in the microwave, or if it is still food at all? One of the biggest ironies in today’s world is when someone cooks organic frozen vegetables in their microwave oven. What are they doing? Why do they bother buying organic food in the first place? When you put your food in a microwave oven, you are irradiating your own food. You have not only killed the living enzymes in your food, but you have also added radiation to your food as well.

Taking care of one’s health and being convenience minded, do not always go hand and hand. In my home we have stopped using the microwave since 2005; we only regret not having stopped using our microwave sooner. Better yet, we wished we never used one at all. Even though today’s world is very fast paced, we still need to take care of our bodies. Back in the sixties when microwaves did not exist, people still worked and were productive and had better health. A lot of cases of breast cancer these days are attributed to microwave ovens.

Let’s examine how microwave ovens work. They use a form of electromagnetic energy, they are very short waves of electromagnetic energy and travel at a speed of 186,282 miles per second. How’s that for unnatural. Each oven contains a magnetron (a tube in which electrons are affected by magnetic and electronic fields in such a way as to produce micro wavelengths radiation at about 2450 Mega Hertz). This power radiation interacts with the molecules in your food. In other words, your microwave is not really cooking your food, what it is doing is rotating and mutating the molecules in your frozen dinner, frozen chicken, fish or whatever you choose to demolish. What you are eating is not a naturally cooked, or even what you could call real food.

If you are still not convinced, at least consider never cooking a baby’s milk in the microwave. For starters, it is hard to tell the temperature of the milk by merely touching the bottle. The bottle might feel warm and yet the temperature of the milk could be so hot, it could damage a baby’s delicate throat and esophagus. Microwaving also alters the structure of the infant’s milk and it may even be harmful for the baby. So for the sake of a child, whose digestive system is not fully developed yet, consider warming their milk using a warm pot of water, or a baby bottle warmer.

In Comparative Study of Food Prepared Conventionally and in the Microwave Oven, Published in the magazine, Raum & Zeit 1992, the following is stated: “A basic hypothesis of natural medicine states that the introduction into the human body of molecules and energies, to which it is not accustomed, is much more likely to cause harm than good. Microwave food contains both molecules and energies not present in food cooked in the way humans have been cooking food since the discovery of fire. Microwave energy from the sun and other stars is the direct current based. Artificially produced microwaves, including those in ovens, are produced from alternating currents and force a billion or more polarity reversals per second in every food molecule they hit. Production of unnatural molecules is inevitable. Natural occurring amino acids have been observed to undergo isomeric changes (changes in shape morphing) as well as a transformation into toxic forms, under the impact of microwaves produced in microwave ovens.”

As concluded by the previous statement, what comes out of a microwave oven is not the same meal that would come out of a conventional oven. The molecules are altered, and certain types of energies have been infused into your food. The resulting molecules are not natural, and could cause harm to your body. Is this what you want to feed your children? Is this what you want to put in your body? You can spend a fortune on organic food and yet be very unhealthy, if you insist on using a microwave oven to cook that food.

Since we are what we eat. If our food is mutated by microwaving, than what could this do to our bodies? According to Dr. Hertel the following damage can occur in one’s body when eating microwave food. “Because of the force involved, the cells are actually broken, thereby neutralizing the electronic potentials, the very life of the cells, between outer and inner side of the cell membranes. Impaired cells become easy prey for viruses, fungi and other microorganisms. The natural repair mechanisms are suppressed and cells are forced to adapt to a state of energy emergency-they switch from an aerobic to an anaerobic respiration. Instead of water and carbon dioxide, the cell poisons hydrogen peroxide and carbon monoxide is produced.”

What Dr. Hertel is saying in a nutshell is that microwave food suppresses the immune system and causes extensive damage to your body on a cellular level. This is very dangerous, since it can lead to cancer. Is convenience really worth having the risk of getting cancer, or at the very least, an immune system that doesn’t work properly?

You may be wonder, why are they allowed on the market, if they are so dangerous? My question is why do they allow prescription drugs, when they have so many side effects? Why do they allow artificially sweeteners, when so many studies have proven that they are also dangerous? There is one reason. You are not truly as protected, as you would like to think. Vested interest plays a large part of what is allowed on the market. It does not matter whether or not it will harm you. Therefore, it is up to the consumer to become educated, and learn as much as one can, about what is being sold in the market place.

The microwave was invented by Dr. Percy Spencer in 1946. It was the by product of a radar research project he was doing. When he was testing a new vacuum shaped tube called the magnetron, he noticed the the candy bar in his pocket had melted, this intrigued the doctor and he then tried another experiment, this time he tried using popcorn kernels and guess what, now companies like Pop Secret would soon be in business. Here we have the beginning of the convenience age, unfortunately we all pay a very high price for convenience.

If you are still not convinced. There are many conclusive studies that prove that microwave ovens cause cancer; they decrease the value of your food, and being near a microwave oven while it’s on causes a breakdown in the human “life energy field.”

Is it so necessary to be fast paced, that we must kill ourselves in the process? Until thirty-five years ago, people have cooked their food using traditional means. They have managed to produce healthy children, incomes, and a viable lifestyle. Instead of bringing a frozen entrée to work, why not bring a sandwich or a chicken salad. These choices are so much healthier and will leave you feeling more energetic. Since what we eat matters. How we cook what we eat matters also. There are some wonderful cooking alternatives. Convection ovens are very fast and are safe. Stove top cooking is not as hard as one would imagine, and you are assured, you are not serving a meal full of altered molecules, which could cause illness, in the long run. So for the sake of your loved ones consider cooking your meal using a safer and healthier cooking device.

If you are interested in more information on how you can safeguard your family, here are some very useful links.

http://www.laleva.cc/environment/microwave.html

http://www.mercola.com/article/microwave/hazards2.htm


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Comments 3 comments

MyWebs profile image

MyWebs 6 years ago from Sheridan, WY

Well written and researched hub.

I never considered how the radiation may be altering the food at the molecular level. But since thats the nature of the beast called radiation it sure makes sense.


kiwi-Ian 5 years ago

Sorry, but the Nazis may have invented the Volkswagen but they did NOT invent the microwave oven. The first use of microwaves (by the British who invented the magnetron) was as accurate radar and given how the war was going, the Germans - who weren't stupid - would have done the same, but couldn't. Also, microwave ovens need power, something often lacking in much of the USSR at the time. This would have necessitated a generator, a truck to tow it, scarce fuel for both and a driver-mechanic. Why not just use the wood from bombed houses, it was plentiful.

Second, what is unnatural about 186,282 mps (or internationally, 300,000 km/s), the speed of light ? All EM radiation (including light & radio) moves at this speed. While we're there, radiation is NOT synonymous with radio-active. Light is a form of radiation but is not radio-active. Same for radiant heat and radio.

Your quote from "Raum und ZELD" should read "Raum und ZEIT", it is a magazine, not authors, that published Hans Hertel's article (along with the Journal Franz Weber), an article that has never been published in a scientific journal which would entail review and scrutiny by others in the field. He mentions that microwaves from the sun are based on DC but from an oven are AC. This is an fundamental error based on a misunderstanding (which then taints his other statements). All magnetrons work from DC, all ovens have a transformer to convert AC to DC. The polarity reversals - that actually heat the stuff up by friction - are due to the 2450 MHz frequency - that's 2.45 BILLION per second - and are the same for sun or oven! The heat from a conventional oven will also cause the molecules to vibrate, at very similar speeds. If this vibration speed is harmful, then any hot food is at risk.

It is interesting to note that since microwave ovens work pricipally on the water content, temperatures rarely exceed 100°C, whereas grilling, baking, roasting and frying often approach 200°C wher most cooking based carcinigens (e.g., benzopyrenes) are formed and other heat induced isomerisation occurs. The lack of medium (oil or water) means reduced leaching. Many of the earlier studies on microwaving food (e.g. Garcia-Vigueras' 1983 study on broccoli) did not take into account the shorter time needed to cook food. In that study, the broccoli was microwaved in water for the same time as normally boiled, the equivalent of boiling for over an hour which would destroy just about all goodness.

There are legitimate concerns about microwaving, but please don't hide them by quoting others' misunderstandings and errors.


Internetwriter62 profile image

Internetwriter62 5 years ago from Marco Island, Florida Author

Hi Kiwi-lan,

I want to thank you for not only taking the time to comment but also helping me see the errors in my article. I will try to reedit this article. I like your response because I see it is not only well researched but you also corrected me in a way that is both professional and classy. Thanks again and I appreciate your help.

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