The history of microwaves
The Germans were the first to use microwave technology back in the 1930s. This coincided with the beginning of the Second World War when German scientists developed a radar system that was based on technically generated microwaves. During the extremely cold wintertime, the soldiers would often gather around these radar screens because they wold give off heat. Later, it was discovered that a large percentage of them were developing cancer of the blood. Subsequently, the German’s abandoned the use of this radar system altogether.
When German scientists learned that the microwaves were warming to human tissue, they thought these same waves could be used to heat food. They invented an early version of the microwave oven with the intention of providing the soldiers with warm meals during the battles against the Soviet Union. But then it was discovered that the soldiers who ate the meals were also developing the same cancers that were seen in the radar technicians. As a result of this discovery, the use of microwave ovens were banned for the entire Third Reich.
Are microwaves any safer today than they were 80 years ago?
Not really, this is because they use the same microwave technology that was used back in the 1930’s. Microwaves cook food by ripping apart their molecular bonds. They hurl high-frequency microwaves at the food which boils the moisture within food by whipping the water molecules at dizzying speeds, back-and-forth, with more than a billion reversals per second. This frantic form of friction fractures the natural food molecules, rearranging their chemical composition into weird new configurations which are unrecognizable to the human body. By destroying the molecular structures, the body cannot help but turn this material into waste, instead of using it to feed the body.
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, but 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.” Included in the test were one American, one Canadian and six Europeans. Hertel was the oldest at 64 years, with the other participants in their 20s and 30s.
Once the volunteers were isolated at the 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 that had been cook using a 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. Each of these indicators points in a direction away from robust health and towards a degenerative condition. 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 the microwave study:
Microwave cooking changed the nutrients so so much that changes took place in the participants’ blood. These were not healthy changes, but changes that could cause deterioration in the human systems. Link to an article about this study
Changes in food chemistry that can occur with microwaving:
- Foods will loose 97% of its beneficial antioxidants.
- Significant reductions in vitamins and minerals.
- Microwaving alters the chemistry of proteins in ways that may 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 also becomes depleted by microwaving, and certain amino acids are converted into other substances that are biologically inactive.
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