The Germans were the first to use microwave technology back in the 1930s. At the beginning of the Second World War, German scientists developed a radar system based on technically generated microwaves. During the extremely cold wintertime, soldiers gathered around the radar screens to get warm, but they soon developed blood cancers. Subsequently, the German army abandoned the use of this radar. However, after German scientists learned that microwaves were warming to human tissue, they thought these waves could also be used to heat food, and so they invented the microwave oven with the intention to provide German soldiers with warm meals during the battles against the Soviet Union. However, the soldiers who ate foods heated in the microwave ovens also developed the same cancers of the blood, just like the radar technicians. As a result of this discovery, the use of microwave ovens was banned in the entire Third Reich.
Are microwaves any safer today than they were 80 years ago? No, because they use the same microwave technology that was used back then. Microwaves cook food by ripping apart their molecular bonds. Microwave ovens hurl high-frequency microwaves at the food which then boils the moisture within food by whipping water molecules at a dizzying speeds back-and-forth, with more than a billion reversals per second. This frantic friction fractures the natural food molecules, rearranging their chemical composition into weird new configurations, which are then unrecognizable to the human body when eaten. By destroying the molecular structures of food, the body cannot help but turn this food into waste.
A Swiss Study on Microwaves- Hans Hertel was the first scientist to conceive of, and carry out, a quality study on the effects of microwaved nutrients on the blood and physiology of human beings. This small but well-controlled study pointed the firm finger at a degenerative force of microwave ovens and the food produced within them.
Working with fellow scientist Bernard H. Blanc of the Swiss Federal Institute of Technology and the University Institute for Biochemistry, Hertel not only conceived of the study and carried it out, he was also one of the eight participants. “To control as many variables as possible, we selected eight individuals who were strict macrobiotic diet participants from the Macrobiotic Institute at Kientel, Switzerland,” Hertel explained. “We were all housed in the same hotel environment for eight weeks. There was no smoking, no alcohol and no sex.” Tested were one American, one Canadian and six Europeans in the group. Hertel was the oldest at 64 years, the other participants were in their 20s and 30s.Once the volunteers were isolated at the resort hotel, the test began. Blood samples were taken from every volunteer immediately before eating. Then blood samples were taken at defined intervals after eating various preparations. Significant changes were discovered in the blood of the volunteers who consumed foods cooked in the microwave oven. These changes included a decrease in all hemoglobin values and cholesterol values, especially the HDL (good cholesterol) and LDL (bad cholesterol) values and ratio. Lymphocytes (white blood cells) showed a more distinct short-term decrease following the intake of microwaved food than after the intake of all the other variants. Each of these indicators point in a direction away from robust health and toward degeneration. Additionally, there was a highly significant association between the amount of microwave energy in the test foods and the luminous power of luminescent bacteria exposed to serum from test persons who ate that food.This led Hertel to the conclusion that such technically derived energies may, indeed, be passed along to man inductively via consumption of microwaved food. “This process is based on physical principles and has already been confirmed in the literature,” Hertel explained. The apparent additional energy exhibited by the luminescent bacteria was merely extra confirmation.
The conclusion at the end of his study: microwave cooking changed the nutrients so that changes took place in the participants’ blood; these were not healthy changes but were changes that could cause deterioration in the human systems. Link to article on this study
Changes in food chemistry occur when microwaving:
- Food will loose 97% of its beneficial antioxidants.
- Significant reduction in vitamins and minerals.
- Microwaving alters protein chemistry in ways that might be harmful.
- Can destroy the essential disease-fighting agents in breast milk that offer protection for your baby. Microwaved breast milk lost lysozyme activity, antibodies, and fostered the growth of more potentially pathogenic bacteria. Vitamin content becomes depleted by microwaving, and certain amino acids are converted into other substances that are biologically inactive.