Organic Food, Vitality & Health

After World War II Russian scientists observed the following effects with microwave ovens Heating prepared meats in a microwave sufficiently for human consumption created d-Nitrosodiethanolamine (a well known cancer causing agent).
Microwaves altered catabolic behaviour of plant alkaloids when raw, cooked or frozen vegetables were exposed for even very short periods.
Cancer causing free radicals were formed within certain trace-mineral molecular formations in plant substances especially in raw root vegetables.
Ingestion of microwaved foods caused a higher percentage of cancerous cells in blood Due to chemical alterations within food substances, malfunctions occurred in the lymphatic system, causing degeneration of the immune system's capacity to protect itself against cancerous growth.
The unstable catabolism of microwaved foods altered their elemental food substances, leading to disorders in the digestive system.
Microwave exposure caused significant decreases in the nutritional value of all foods studied particularly
1. A decrease in the bioavailability of B-complex vitamins, vitamin C, vitamin E, essential minerals and lipotrophics.
2. Destruction of the nutritional value of nucleoproteins in meat.
3. Lowering of the metabolic activity of alkaloids, glucosides, galactosides and nitrilosides in other words the important phyto nutrients many of which we are only just discovering.
4.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.

A Swiss clinical study undertaken by Dr Hans-Urich Hertel found that people who had eaten microwaved food showed a decrease in the blood level of haemoglobin, which carries oxygen to the cells. White blood cell counts also decreased, reducing immune function. When this research was published in 1993 the Swiss electrical products dealers obtained a gagging order on Dr Hertel which was eventually lifted by the European Court of Human Rights in 1998.

These and other studies indicate that the effects of microwaves on foods can degrade the foods far above the known breakdowns of standard cooking and it is likely that eating microwaved foods continuously, as many people do, can be significantly detrimental to health.

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