From: Stan Cayer <firstname.lastname@example.org>
September 15, 2004
MICRO WAVING YOUR FOOD ISN'T SAFE
If you want proof of this information, here's an experiment
you can do at home. Plant seeds in two pots. Water one pot with water that
has been micro waved, the other with regular tap. The seeds that received
micro waved water won't sprout. If micro waved water can stop plants from
growing, think of what micro waved food can do to your health!
In 1989, Swiss biologist and food scientist Dr. Hans Hertel
studied the effects of microwaved food. Eight people participated in the
study. For eight weeks, they lived in a controlled environment and intermittently
ate raw foods, conventionally cooked foods and microwaved foods. Blood samples
were tested after each meal. They discovered that eating microwaved food
over time, causes significant changes in blood chemistry: 1 a decrease in
hemoglobin and cholesterol values, in the HDL (good cholesterol) versus
LDL (bad cholesterol) ratio and in white blood cells, weakening the immune
system, and an increase in leukocyte levels, which tends to indicate poisoning
and cell damage.
Overall, the study suggested that eating microwaved foods
can cause degenerative diseases and/or cancer.2 "The measurable effects
on man through the ingestion of microwaved food, unlike untreated food,
are blood alterations, that can also be found at the beginning of a pathological
condition, also indicative of a beginning can cerousprocess,wroteDr. Bernard
Blanc, who assisted in the study.3 Microwave ovens "cook" food
by forcing the atoms, molecules and cells within the food to reverse polarity
billions of times per second, causing friction-the more the friction, the
more the heat. This oscillation tears and deforms the molecular structure
of food. New compounds are formed, called radiolytic compounds, which are
not found in nature. Interestingly, microwaves are actually used in gene-altering
technology to deliberately break cells and neutralize their "life-force"
so they can be manipulated. Microwaves destroy the life-force that gives
food its vitality and nourishment. When this life-force dissipates, microorganisms
start breaking food down and it begins to rot.
The effects of microwaving breast milk have also been researched.
John Kerner, M.D. and Richard Quin, M.D. from Stanford University said that
"Microwaving human milk, even at a low setting, can destroy some of
its important disease-fighting capabilities."4 After more research,
Kerner wrote in the April 1992 issue of Pediatrics that "Microwaving
itself may in fact cause some injury to the milk above and beyond the heating."
And a radio announcement at the University of Minnesota said that "Microwaves
are not recommended for heating a baby's bottle. 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 milk, some protective properties
may be destroyed."5 Another study in Vienna warned that microwaving
breast milk "can lead to structural, functional and immunological changes,"
and that microwaves transform the amino acid L-proline into D-proline, a
proven toxin to the nervous system, liver and kidneys.6
In Russia, microwave ovens were banned in 1976 because of
their negative health consequences and many studies were conducted on their
use. Here are some of their findings on microwaving food:
1. Microwaved foods lose 60 ~ 90% of the vital-energy field
and microwaving accelerates the structural disintegration of foods.
2. Microwaving creates cancer-causing agents within milk and
4. Microwaving alters food chemistry which can lead to malfunctions
in the lymphatic system and degeneration of the body's ability to protect
itself against cancerous growths.
5. Microwaved foods lead to a higher percentage of cancerous
cells in the bloodstream.
6. Microwaving altered the breakdown of elemental substances
when raw, cooked, or frozen vegetables were exposed for even a very short
time and free radicals were formed.
7. Microwaved foods caused stomach and intestinal cancerous
growths, a general degeneration of peripheral cellular tissues, and a gradual
breakdown of the digestive and excretive systems in a statistically high
percentage of people.
8. Microwaved foods lowered the body's ability of the body
to utilize B-complex vitamins, Vitamin C, Vitamin E, essential minerals
9. The microwave field next to a microwave oven caused a slew
of health problems as well.
Aside form these studies, many people find that microwaving
their food doesn't help them feel good. Stephanie Relfe, Kinesiologist,
found herself feeling "grey and rather low" one day and discovered
that she had inadvertently eaten microwaved food at a restaurant.8 In her
practice, she found that all of her patients gave body signals of having
allergic reactions to microwaved foods. Another Kinesiologist, David Bridgeman,
said, "Of all the people I test for allergies, 99.9% so far show severe
sensitivity to any microwaved food."
Also, homeopathy in the vicinity of a microwave looses its
In conclusion then, the safest way to heat your food is to
use your stovetop and throw away your microwave!
From the desk of: Light & Luv,
Natural-Person, Canadian Bill of Rights1960, c, 44, &
Universal Declaration of Human Rights 1948.
All information posted on this web site is
the opinion of the author and is provided for educational purposes only.
It is not to be construed as medical advice. Only a licensed medical doctor
can legally offer medical advice in the United States. Consult the healer
of your choice for medical care and advice.