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The Effects of Microwave Ovens on Food and Humans

Reprinted from Perceptions Magazine, June 1996

Microwave cooking ovens were originally researched and developed by German scientists to support mobile operations during the invasion of the Soviet Union. Had they perfected electronic equipment to prepare meals on a mass scale, the Nazis could have eliminated the logistical problems connected with cooking fuels while producing edible products in far less time than they could using traditional campfires.

After the war, the Allies discovered the medical research and documentation concerning those apparatuses. The papers and experimental microwave equipment were transferred to the U.S. War Department and classified for reference and scientific investigation.

The Soviet Union also retrieved some of the devices and began an experiment on them separately. The Russians – who have done the most diligent research into the biological effects of microwave ovens – have OUTLAWED THEIR USE and issued an international warning about the biological and environmental damage that can result from the use of this and similar-frequency electronic apparatus: http://www.create-your-healthy-home.com/microwave-ovens.htm.

Microwave Ovens and Food Safety

Here’s what the US Government has to say about microwaving food: http://www.foodsafety.gov/~fsg/fs-mwave.html

But when you dig deeper into this issue you find that beginning in 1957, and continuing to the present, the Russians have done the most diligent research into the biological effects of microwave ovens. In 1976 they outlawed their use and issued an international warning about the biological and environmental damage that can result from the use of microwave ovens (from "The Effects of Microwave Apparatus on Food & Humans" by William P. Kopp).

Interestingly enough, much of the microwave oven research originates outside of the

US

. You might start with http://www.detailshere.com/microwavemadness.htm to hear about evidence of microwaves changing the structure of food and blood, then review this document from the Christian Law Institute, http://curezone.com/foods/microwave_oven_risk.html, then see http://tuberose.com/Microwave_Ovens.html, and http://www.healthandhealing.com.au/html/feature_apr04.htm. If that’s not enough, read about the other hazards of microwave ovens: http://aca.ninemsn.com.au/stories/574.asp.

There’s even more good stuff out there if you can read German or Russian.

My favorite quote from all of these articles: “Microwave safe means safe for the plastic, not the food it holds.”

Pickles Glow in a Microwave Oven

  Things I learned today: Did you know that pickles glow in a microwave? Neither did I: http://homepages.ed.ac.uk/ah05/faq.html

I’m going to have to buy some and try that out somewhere (I don't own a microwave oven anymore)! <g>

More About Microwave Ovens and Their Dangers

The Continuing Microwave Oven Discussion

Oh, I know, we raw fooders don’t use microwave ovens, or even stoves. But many of our readers aren’t 100% raw, and DO eat at least some cooked food. For that reason we believe that the truth about the dangers of microwave ovens should be shared.

Regular readers will remember the series we did last month on the dangers of microwave ovens. Especially about how human blood that has been microwaved will kill a person if given in a transfusion. Last week this editor read in Baby Talk magazine (Feb 2005, pg. 24) that 61% of all mothers pop the baby’s bottle in the microwave to warm it up. That was scary to me, because I suspected that the basic nature of the milk is thus changed, just like human blood is changed by nuking.

Well, it’s true. The milk IS changed by nuking it, and studies have been done on the subject. Proteins are turned into poisons by microwave radiation. Researchers fear that this finding applies to ALL microwaved foods, not just milk.

In a few years, microwave ovens might be killing more people than cigarettes. Read more at www.keepwell.com/microwaves.htm and www.mercola.com/2003/nov/5/microwave_food.htm.

Electromagnetic Frequencies and Their Effects Upon the Immune System

ELECTROMAGNETIC SENSITIVITY
 
It may come as a surprise to most people, but living in an electrical grid (a house in which every wall is wired with manmade AC electricity) is a major component of most forms of environmental illness. People who are diagnosed with different forms of environmental illness, such as Fibromyalgia, rheumatoid arthritis, chronic fatigue, lupus, multiple sclerosis, even cancer and AIDS, all exhibit one characteristic in common: a collapsed immune system. In part, this dysfunction of the immune system can be attributed to chronic stress from EMFs generated by  our AC (alternating current) electrical system and  by our microwave communication system. Once this chronic stress is removed, healing and the regeneration of the immune system can occur.

"The condition known as electrosensitivity, a heightened reaction to electrical energy, will be recognized as a physical impairment.   

A report by the Health Protection Agency (HPA), states that increasing numbers of British people are suffering from this syndrome. While the total figure is not known, thousands are believed to be affected to some extent." 

Since the 1940s there have been many articles and studies about EMF's and their relationship to environmental illness. Environmental illness has become a catch all phrase for chronic exposure to a mixture of environmental factors. The unspecific symptoms often times are considered stress-related problems and no treatment is offered because there is no visible biological mechanism. Many doctors at this point recommend tranquilizers, sleeping pills or a psychiatrist.

"The HPA has now reviewed all scientific literature on electrosensitivity and concluded that it is a real syndrome. The condition had previously been dismissed as psychological.”  Sarah-Kate Templeton, Medical Correspondent

The connection between manmade EMF exposure and chronic or unending flight or fight responses has been documented in study after study. See Blake Levitt's book, Electromagnetic Fields for a summary of the scientific research. People who have been overexposed to EMF's as children or have genetically weaker systems often suffer from chronic fatigue, trouble thinking clearly and a reduction in the body's ability to fight infection.

With today’s emerging awareness of the dangers of EMF exposure on human health we are seeing more and more research. A new condition has been labeled, called Electro sensitivity or Electromagnetic Hypersensitivity. In October, 2004 the World Health Organization (WHO) sponsored a conference on EMF's and Electromagnetic Hypersensitivity. While authorities do not necessarily agree on the most common symptoms, Electromagnetic Hypersensitivity consists of headaches, fatigue, stress, sleep disorders, skin conditions such as burning sensations, rashes and pain, tinnitus and other audible noises, to name a few of the symptoms.

Reducing the chronic stress on the body is vital to healing.

Radio Frequency - RF Radiation from Cell Phone and Microwave Towers 
 
RF radiation is wide spread. It travels easily through air and is emitted from all wireless communication devices cell phone transmission towers, cell phones and cordless phones. It is the same energy waves that cook food in microwave ovens.

Cell phones and radio transmission towers constantly transmit high frequency waves. The towers emit invisible waves of 800 MHz to 2.5 GHz and vary in intensity throughout the day. We cannot see, feel or hear the waves yet they continuously surround us. These waves are called microwaves.

Microwaves are unnatural and have a very short wavelength. Because of this they create a biological risk for all of us. Exposure to high levels of microwaves can alter cell reproduction. Since our children are at the stage of rapid cell growth, the effects on them are especially concerning.

The powerful cell phone companies have promoted cell phones as being a safe means of communication. This is a topic of great controversy. A number of unbiased scientists and doctors are finding more and more evidence to contradict this statement.

Public awareness of this issue in European countries is immense. They have been aware of this problem for many years and take it seriously. Their politicians, citizens, doctors and hospitals are taking precautionary measures to reduce exposure to microwave radiation. We need to do the same in North America.

- from Jennifer at serenityspaces@yahoogroups.com

Microwave Cooking is Killing You...

By Stephanie Relfe B.Sc. (Sydney)

[Some material from this article has been redacted for the sake of brevity. The complete article may be viewed here: http://www.relfe.com/microwave.html]

Microwave cooking is one of the most important causes of ill health. It is certainly one of the most ignored. 

There was a lawsuit in 1991 in Oklahoma. A woman named Norma Levitt had hip surgery, but was killed by a simple blood transfusion when a nurse "warmed the blood for the transfusion in a microwave oven!" 

Logic suggests that if heating is all there is to microwave cooking, then it doesn't matter how something is heated. Blood for transfusions is routinely warmed, but not in microwave ovens. Does it not therefore follow that microwaving cooking does something quite different?

A little evidence of the harm caused by microwaving cooking was given by the University of Minnesota in a radio announcement:

"Microwaves . 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... 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".

There have been very few scientific studies done on the effect of eating food microwaved food. This is rather surprising when you think about the fact that microwaves have been with us for only a few decades - and that in that time the incidence of many diseases has continued to increase.

Two researchers, Blanc and Hertel, confirmed that microwave cooking significantly changes food nutrients. Hertel previously worked as a food scientist for several years with one of the major Swiss food companies. He was fired from his job for questioning procedures in processing food because they denatured it. He got together with Blanc of the Swiss Federal Institute of Biochemistry and the University Institute for Biochemistry.

They studied the effect that microwaved food had on eight individuals, by taking blood samples immediately after eating. They found that after eating microwaved food, haemoglobin levels decreased. "These results show anaemic tendencies. The situation became even more pronounced during the second month of the study".

Who knows what results they would have found if they had studied people who ate microwaved food for a year or more?

The violent change that microwaving causes to the food molecules forms new life forms called radiolytic compounds. These are mutations that are unknown in the natural world. Ordinary cooking also causes the formation of some radiolytic compounds (which is no doubt one reason why it is better to eat plenty of raw food), but microwaving cooking causes a much greater number. This then causes deterioration in your blood and immune system.

In addition, they found that the number of leucocytes increases after eating microwaved food - something which haematologists take very seriously, because this is often a sign of highly harmful effects, such as poisoning.

Also, after eating microwaved food, cholesterol levels increased. Hertel said "Common scientific belief states that cholesterol values usually alter slowly over longer periods of time. In this study, the markers increased rapidly after the consumption of the microwaved vegetables." He believes his study tends to confirm new scientific data that suggest cholesterol may rapidly increase in the blood secondary to acute stress. "Also," he added, "blood cholesterol levels are less influenced by cholesterol content of food than by stress factors. Such stress-causing factors can apparently consist of foods which contain virtually no cholesterol - the microwaved vegetables."

The results were published in "Search for Health" in the Spring of 1992. How was this research greeted? A powerful trade organisation, the Swiss Association of Dealers for Electroapparatuses for Households and Industry somehow made the President of the Court of Seftigen issue a `gag order'. Hertel and Blanc were told that if they published their findings they would face hefty fines or up to one year in prison. In response to this, Blanc recanted his findings. Hertel, on the other hand, went on a lecture tour and demanded a jury trial.

FINALLY, in 1998 the Court `Gag Order' was removed.  In a judgment delivered at Strasbourg on 25 August 1998 in the case of Hertel v. Switzerland, the European Court of Human Rights held that there had been a violation of Hertel's rights in the 1993 decision.  The Court decided that the `gag order' prohibiting him form declaring that microwaved food is dangerous to health was contrary to the right to freedom of expression.  In addition, Switzerland was sentenced to pay compensation of F40,000.

In Summary: Blanc and Hertel found that eating microwaved food:

Increases cholesterol
Increases white blood cell numbers
Decreases red blood cell numbers
Causes production of radiolytic compounds (compounds unknown in nature)

[Some material from this article has been redacted for the sake of brevity. The complete article may be viewed here: http://www.relfe.com/microwave.html]

Russians Ban Microwave Ovens - 1976

After the World War II, the Russians also experimented with microwave ovens. From 1957 up to recently, their research has been carried out mainly at the Institute of Radio Technology at Klinsk, Byelorussia. According to US researcher William Kopp, who gathered much of the results of Russian and German research - and was apparently prosecuted for doing so (J. Nat. Sci, 1998; 1:42-3) - the following effects were observed by Russian forensic teams:

1. Heating prepared meats in a microwave sufficiently for human consumption created:

* d-Nitrosodiethanolamine (a well-known cancer-causing agent)

* Destabilization of active protein biomolecular compounds

* Creation of a binding effect to radioactivity in the atmosphere

* Creation of cancer-causing agents within protein-hydrosylate compounds in milk and cereal grains;


2. Microwave emissions also caused alteration in the catabolic (breakdown) behavior of glucoside - and galactoside - elements within frozen fruits when thawed in this way;

3. Microwaves altered catabolic behavior of plant-alkaloids when raw, cooked or frozen vegetables were exposed for even very short periods;

4. Cancer-causing free radicals were formed within certain trace-mineral molecular formations in plant substances, especially in raw root vegetables;

5. Ingestion of microwaved foods caused a higher percentage of cancerous cells in blood;

6. Due to chemical alterations within food substances, malfunctions occurred in the lymphatic system, causing degeneration of the immune systems capacity to protect itself against cancerous growth;

7. The unstable catabolism of microwaved foods altered their elemental food substances, leading to disorders in the digestive system;

8. Those ingesting micro-waved foods showed a statistically higher incidence of stomach and intestinal cancers, plus a general degeneration of peripheral cellular tissues with a gradual breakdown of digestive and excretory system function;

9. Microwave exposure caused significant decreases in the nutritional value of all foods studied, particularly:

* A decrease in the bioavailability of B-complex vitamins, vitamin C, vitamin E, essential minerals and lipotrophics

* Destruction of the nutritional value of nucleoproteins in meats

* Lowering of the metabolic activity of alkaloids, glucosides, galactosides and nitrilosides (all basic plant substances in fruits and vegetables)

* Marked acceleration of structural disintegration in all foods.

As a result microwave ovens were banned in Russia in 1976; the ban was lifted after Perestroika.

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Standing in front of a microwave is also highly damaging to your health. Perhaps you have already felt this intuitively? We know that cells explode in the microwave - just fry an egg in your microwave. We are made up of trillions of cells. So work out how many are getting damaged if you stand in front of your microwave for 5-10 minutes.

In the past I had been told that it was important for people to stop eating microwaved food, but I did not pay too much attention to this because I had been microwave cooking for years. I never thought much about it but I suppose that I figured that if something was so bad for us, then there wouldn't be so many people using it. Little did I know.

When I first began seeing clients for sessions of kinesiology, I did not worry too much about telling them to give up eating microwaved food. However, I kept a record of all of the corrections that were needed for each client when they came in. Now, once a correction is made, it is to be hoped that the correction will stay in place for a long time to come, hopefully months if not years. People often ask me "How long will it last?" May answer to them is "That depends on your lifestyle".

Most of my clients came back to see me after about two weeks. In the early days I found that many who came back were not much better. I found that they were again `out of balance'. That is, their electrical circuits were not working correctly (which is common for many people). It was therefore not surprising that they were not much better, because the body does not begin to fully fix itself until the electrical circuits are in balance.

The question was, why did their electrical circuits go out of balance? The answer had to be something that was highly stressful, to effect the body in such a short space of time. Once that answer was remedied, the client would begin to get better. Using muscle testing, I went through the process of testing if the cause was electrical, chemical/nutritional, emotional or structural. Again and again the same answer would come up - electrical. When I then went through a range of possible electrical causes, the same answer again came up again and again - the person had eaten microwaved food! Incidentally, this answer never came up when a person had NOT eaten microwaved food.

I began to tell all of my clients on the first visit that under NO circumstances were they ever to do microwaved cooking again. I gave this a higher priority than any of things that are normally considered as health risks, such as cigarettes or alcohol. Immediately I began to get a marked improvement in the results I was getting. Long-term problems such as headaches, backaches and emotional instability went away within a few weeks.

Other kinesiologists can confirm these results. David Bridgman, who has years of experience as a kinesiologist, said "Of all the people I test for allergies, 99.9% so far show severe sensitivity to any microwaved food".

I experienced the effect of eating microwaved food for myself one time. I had been doing quite a lot of kinesiology and feeling on top of the world when for no apparent reason I began to feel rather `gray' and rather low. I realised that I needed a balance from a kinesiologist. Sure enough, I was out of balance. When the kinesiologist used muscle testing to see why my body had gone out of balance, the answer came up ... microwaved food! The trouble was, I couldn't remember eating any. Until I remembered a particular vegetarian restaurant I had been to. When I went back to the restaurant and asked them if they microwaved their food, they told me that they did.

So be warned! Many restaurants use microwaved cooking, even `health' restaurants. Ask if the "steamed vegetables" are in fact steamed - or are they microwaved? I have sent meals back when they have not been what they were described on the menu, much to the surprise of the restaurant owners.

The alternative to heating up or defrosting food is to place it in a saucepan with a little water and lid. Or use a convection oven.

[Some material from this article has been redacted for the sake of brevity. The complete article may be viewed here: http://www.relfe.com/microwave.html]

Microwaved Plastic Wrap has 10 Million Times the FDA Limits of Carcinogens

University of California, Davis Medical Center 2315 Stockton Boulevard, Sacramento, California 95817

As a seventh grade student, Claire Nelson learned that di(ethylhexyl)adepate (DEHA), considered a carcinogen, is found in plastic wrap. She also learned that the FDA had never studied the effect of microwave cooking on plastic-wrapped food. Three years later, with encouragement from her high school science teacher, Claire set out to test what the FDA had not.

Although she had an idea for studying the effect of microwave radiation on plastic wrapped food, she did not have the equipment. Eventually, Dr. Jon Wilkes at the National Center for Toxicological Research agreed to help her. The research center, which is affiliated with the FDA, let her use its facilities to perform her experiments, which involved microwaving plastic wrap in virgin olive oil.

Claire tested four different plastic wraps and "found not just the carcinogens but also xenoestrogen was migrating [into the oil]...." Xenoestrogens are linked to low sperm counts in men and to breast cancer in women. Throughout her junior and senior years, Claire made a couple of trips each week to the research center, which was 25 miles from her home, to work on her experiment. An article in Options reported "her analysis found that DEHA was migrating into the oil at between 200 parts and 500 parts per million. The FDA standard is 0.05 parts per billion."

Her summarized results have been published in science journals. Claire Nelson received the American Chemical Society's top science prize for students during her junior year and fourth place at the International Science and Engineering Fair (Fort Worth, Texas) as a senior. "Carcinogens – At 10,000,000 Times FDA Limits" Options, May 2000. Published by People Against Cancer, 515-972-4444

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So, it's up to you. One point to bear in mind is that our society runs pretty much on money. The multinational companies who make microwave ovens make a lot from the sale of them. There is no money in telling people to stop microwave cooking.  There is, however, the satisfaction of knowing that you are saving people's lives and future happiness by spreading the word to stop eating microwaved food.

ALTERNATIVES

You can heat food quickly in a convection oven. It's just an ordinary oven with a fan.

You can also easily and quickly heat up food, even frozen pasta, by using a saucepan with a lid and a little water, to moisten it from the steam.

If someone is coming home late, and you want to give them warm food when they arrive, put a saucepan lid over the food while it is on a plate. Put the plate of food on a simmering saucepan of water. It will stay warm without drying up.

If you want to cook food, do it the old fashioned ways - it tastes much better that way!

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Much of the above information is from an article in the 1994 edition of Acres Magazine, USA, by Tom Valentine.
PO Box 8800, Metairie, Louisiana 70011, USA
Tel:  (504) 889 2100              Fax:  (504) 889 2777

Irradiation of Food and the Dangers

Irradiation of Food: (Note: Irradiation is not the same as microwaving, but they are similar in that both use unnatural frequencies to alter food).

The Cornell University in 1977 irradiated some sugar and fed it to rats. The type of cell damage shown on post mortem was the same as if the rats themselves had been irradiated!

Irradiation of Food: Public Citizen has released the English translation of a recent German study revealing that a chemical formed in irradiated food can damage DNA.

The study confirms what safe-food advocates have known for more than thirty years: that exposing food to ionising radiation can lead to the formation of bizarre new chemicals called "unique radiolytic products" that can cause serious health problems.

One such chemical, known as 2-DCB, caused "significant DNA damage" in the colons of rats that ate the substance. The chemical - which, ironically is a well-known "marker" for determining whether food has been irradiated" - has never been found naturally in any food on earth.

The study was conducted in 1998 under the auspices of two prominent pro-irradiation organizations. IT was performed at one of the most prestigious food irradiation labs in the world: the Federal Research Centre for Nutrition in Karlsruhe, Germany.

Public Citizen released an English translation of the study at a meeting on 13 February at the US Food and Drug Administration in Washington DC.

So, it's up to you. One point to bear in mind is that our society runs pretty much on money. The multinational companies who make microwave ovens make a lot from the sale of them. There is no money in telling people to stop microwave cooking.  There is, however, the satisfaction of knowing that you are saving people's lives and future happiness by spreading the word to stop eating microwaved food.

You can heat food quickly in a convection oven. You can also easily heat up food by using a saucepan. If someone is coming home late, and you want to give them warm food when they arrive, put a saucepan lid over the food while it is on a plate. Put the plate of food on a simmering saucepan of water. It will stay warm without drying up. If you want to cook food, do it the old fashioned ways - it tastes much better that way!

Much of this information is from an article in the 1994 edition of Acres Magazine, USA, by Tom Valentine. PO Box 8800, Metairie, Louisiana 70011, USA
Tel:  (504) 889 2100              Fax:  (504) 889 2777

INFORMATION ON IRRADIATED FOOD and LABELING LAWS at Public Citizen www.citizen.org.

Vitamins and the Microwave Oven

This cartoon attempts to portray the destruction of food nutrients by microwave ovens. Microwaving food alters its molecular structure in ways that modern scientists still don't completely understand. The effects on the human body are simply not understood, but one thing we do know is that microwaving vegetables and fruits destroys as much as 97% of the phytonutrient nutrition they once contained.

In other words, eating raw broccoli provides you with natural anti-cancer medicine that's extremely effective at halting the growth of cancer tumors. But microwaving that broccoli destroys the anti-cancer nutrients, rendering the food "dead" and nutritionally depleted. There's even some evidence to suggest that microwaving destroys the natural harmony in water molecules, creating an energetic pattern of chaos in the water found in all foods. In fact, the common term of "nuking" your food is coincidentally appropriate: Using a microwave is a bit like dropping a nuclear bomb on your food, then eating the fallout. (You don't actually get radiation from eating microwaved foods, however. But you don't get much nutrition, either.)

Why microwave users are so unhealthy

Consumers are dying today in part because they continue to eat dead foods that are killed in the microwave. They take a perfectly healthy piece of raw food, loaded with vitamins and natural medicines, then stick it in the microwave and destroy most of its nutrition. Humans are the only species that destroys the nutritional value of food before eating it. All other animals consume food in its natural, unprocessed state, but humans actually go out of their way to render food nutritionally worthless before eating it. No wonder humans are the least healthy species on the planet.

The invention of the microwave and its mass adoption by the population coincides with the onset of obesity in developed nations around the world. Not only did the microwave make it convenient to eat more obesity-promoting foods, it also destroyed much of the nutritional content of those foods, leaving consumers in an ongoing state of malnourished overfeeding. In other words, people eat too many calories but not enough real nutrition. The result is, of course, what we see today: Epidemic rates of diabetes, cancer, heart disease, depression, kidney failure, liver disorders and much more. These diseases are all caused by a combination of malnutrition and exposure to toxic chemicals. Microwaves make malnutrition virtually automatic, and being exposed to toxic chemicals is easy to accomplish by simply eating processed foods (which are universally manufactured with the addition of toxic chemicals that act as preservatives, colorings, flavor enhancers and so on).

Microwaving is, technically, a form of food irradiation. I find it interesting that people who say that would never eat "irradiated" food have no hesitation about microwaving their food. It's the same thing (just a different wavelength of radiation). In fact, microwaves were originally called "radar ranges." Sounds strange today, doesn't it? But when microwaves were first introduced in the 1970's, they were proudly advertised as radar ranges. You blast your food with high-intensity radar and it gets hot. This was seen as some sort of space-age miracle in the 1970's.

The microwave does work as advertised. It makes your food hot. But the mechanism by which heat is produced causes internal damage to the delicate molecular structures of vitamins and phytonutrients. Minerals are largely unaffected, however, so you'll still get the same magnesium, calcium and zinc in microwaved foods as you would in non-microwaved foods, but the all-important B vitamins, anthocyanins, flavonoids and other nutritional elements are easily destroyed by microwave ovens.

The microwave is the appliance of the living dead. People who use the microwave on a regular basis are walking down a path towards degenerative disease and a lifelong battle with obesity. The more you use the microwave, the worse your nutritional state gets, and the more likely you are to be diagnosed with various diseases and put on pharmaceuticals which, of course, will create other health problems that lead to a grand spiraling nosedive of health.

Do yourself a favor: Toss your microwave, or donate it to some charity. It's much easier to avoid using the microwave if you don't have one around. It will clear up counter space, save you electricity and greatly enhance your dietary habits. When you need to heat something, heat it in a toaster oven or a stovetop pan (avoid Teflon and non-stick surfaces, of course). Better yet, strive to eat more of a raw, unprocessed diet. That where you'll get the best nutrition anyway. Buy yourself a Vita-Mix and blend up some smoothies. It's faster than microwaving foods are far healthier. (See my book Superfood Smoothies for recipes).

I drink a superfood smoothie every morning, and I haven't used a microwave in years. Protecting health is our own responsibility, and it's up to us all to make informed decisions about how we buy, prepare and consume our foods. Because in the end, Vita-Man won't come to save you. You have to save yourself

source: www.newstarget.com/021895.html

Our thanks to http://images.tribe.net/tribe/upload/photo/8ae/4a1/8ae4a195-a653-4623-8ab5-8c173c3f0924 for this graphic cartoon.

Microwaved water - see what it does to plants

Rec'd 4-13-06.

Below is a science fair project that my granddaughter did for 2006. In it she took filtered water and divided it into two parts. The first part she heated to boiling in a pan on the stove, and the second part she heated to boiling in a microwave. Then after cooling she used the water to water two identical plants to see if there would be any difference in the growth between the normal boiled water and the water boiled in a microwave. She was thinking that the structure or energy of the water may be compromised by microwave. As it turned out, even she was amazed at the difference.

I have known for years that the problem with microwaved anything is not the radiation people used to worry about, it's how it corrupts the DNA in the food so the body can not recognize it.

So the body wraps it in fat cells to protect itself from the dead food or it eliminates it fast.

Think of all the Mothers heating up milk in these "Safe" appliances. What about the nurse in Canada that warmed up blood for a transfusion patient and accidentally killed them when the blood went in dead.

But the makers say it's safe. Never mind then, keep using them. Ask your Doctor. I am sure they will say it's safe too.

Proof is in the pictures of living plants dying. Remember You are also Living.
Take Care.

Ms. Nenah Sylver