4 Reasons to Stop Using Your Microwave Oven NOW!


By Dr. Veronique Desaulniers

Did you know that 90% of Americans still use microwave ovens to prepare their meals? When I read this fact, I was startled. This means that 9 out of 10 households in the U.S. are continuing to cook in a way that studies have clearly deemed as dangerous to your health!

After posting an article on Facebook about microwave ovens, there were so many varying opinions about the safety of microwaves ovens. You wanted facts, so here they are:

FOUR REASONS why you should stop cooking with a microwave NOW:

Reason #1: Microwaves Causes Molecular Damage

Microwaving uses electromagnetics to agitate water molecules in food. This causes it to heat very quickly and from the “inside out.”  Sounds pretty harmless, right?

Problems arise with the friction caused by vibration at the atomic level. This process literally tears apart surrounding molecules, deforming them.

A study conducted at the University of Vienna (1989) found that when food was microwaved, amino acids, the building blocks of protein, were converted from their natural forms to biologically inactive forms which may be toxic to nerve and kidney function. In addition, researchers at Stanford University Medical Center found that warming breast milk in a microwave destroyed 98% of the antibodies that help boost immune function in nursing infants. It also destroyed 96% of liposome activity, which inhibits bacterial growth.

For those on a healthy breast journey, this quote from the well-cited “Comparative Study of Food Prepared Conventionally and in the Microwave Oven” puts it in perspective:

” Microwaved food contains both molecules and energies not present in food cooked in the way humans have been cooking food since the discovery of fire. Microwaves, including those in ovens, are produced from alternating current and force a billion or more polarity reversals per second in every food molecule they hit. Production of unnatural molecules is inevitable.”

Reason #2: Eating Microwaved Food Leads to Inflammation in the Body

Much of the work conducted by international scientists which point to the questionable nature of microwave technology, including its connection to cancer, has been subject to gag orders put into place by the lobbying efforts of big business.

Luckily, some information has managed to make its way to the public. An impressive study was conducted by Swiss researchers Dr. Hans Ulrich Hertel and Dr. Bernard H. Blanc in 1991. Blanc and Hertel gave participants various preparations of vegetables and milk. Some were served raw, some were heating conventionally and some were heated using a standard microwave oven. The researchers took blood samples of all individuals right before eating and then at various times after consumption.

The blood of the individuals who ate the microwaved food showed a decrease in hemoglobin and cholesterol values. Most importantly, they showed a higher level of white blood cells, causing a condition called leukocytosis.

Leukocytosis is connected to inflammation and infection in the body.

“Leukocytes are often signs of pathogenic effects on the living system, such as poisoning and cell damage,” says Dr. Hertel. “The increase of leukocytes with the microwaved foods were more pronounced than with all the other variants. It appears that these marked increases were caused entirely by ingesting the microwaved substances.”

Reason #3: Microwaving Releases Carcinogens

Other studies, especially those conducted by Dr. Edward Fujimoto (formerly of the Wellness Program Manager at Castle Medical Center in Honolulu, Hawaii), have reported that microwaving foods high in fat may release dangerous dioxins. It may also release polyethylene terephthalate (PET), a substance found in plastic dishware, and biphenol A (BPA), a substance often found in cookware created specifically for microwaves. BPA is a known Xeno-estrogen that has been linked to Breast Cancer.

Reason #4: Microwaving releases dangerous EMF’s. 

If you stand 1 foot away from the microwave you are being exposed to about 400 milliGauss. Studies have shown that as little as 4 miliGauss has been linked to leukemia. According to Powerwatch, a non-profit organization in the UK that delves into the research about EMF’s and microwave radiation:  “Even when the microwave oven is working correctly, the microwave levels within the kitchen are likely to be significantly higher than those from any nearby cellular phone base-stations. Remember also that microwaves will travel through walls if the microwave oven is against an inside wall.”

Play It Safe and Ditch Your Microwave

I highly recommend that you play it safe, not sorry, when it comes to your health. Ditch your microwave TODAY and go back to cooking the way nature intended. Your body─ and the planet─ will thank you.

Original article and credits By Dr. Veronique Desaulniers for http://breastcancerconqueror.com/

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