"Microwave" Cooking
We are defeating our goal of choosing good healthy food, if we destroy the food in the microwave.
Article 2: No Microwaving of food.
If Copyrighted- unknown- This Article recovered from E-Mails sent to Webmaster.
Food prepared in the microwave oven
lead[s] to changes in
the blood

Many people find microwave ovens convenient and fast. But the price we
pay is dear. Microwave radiation strips food of all its nutritional
value and affects the body adversely due to the manner in which
microwaves cook food. You may recall from the section in this chapter
on Water that the water molecule is constructed in such a way that one
end has a positive charge and the other end has a negative charge.
Water, which is especially sensitive to being imprinted by radiation,
is present in high amounts in all life forms of this planet. When
subjected to microwave radiation, the water molecules in the food
reverse in polarity: the positive ends become negative and the negative
ends become positive. This happens continually at high speeds back and
forth-up to one hundred billion times a second! The molecules are
jostled so much that the motion creates friction, and it is this
friction caused by these repeated changes that emits the heat that
cooks the food.

But the disruption of the water molecules is so intense that they are
literally torn apart and become structurally deformed. Chemists even
have a name for this phenomenon: structural "isomerism." The energy
fields of what we eat-and our own bioelectric energy fields as
well-were never meant to go through this kind of incredibly rapid,
chaotic polarity switching. Exposure to microwave ovens causes all
cells to lose their delicate electrical charge. You may also recall
from the section on Water in this chapter that when the electrical
charge (carried by the electrolytes) of an organism is damaged, the
organism breaks down and malfunctions.

Since "you are what you eat," the creation of abnormalities in our
food creates abnormalities in us. In 1989, Dr. Lita Lee noted in the
December issue of the British medical journal Lancet that microwaved
milk or baby formula not only depletes the vitamin content but converts
certain amino acids (the constituents of protein) into related
substances that are biologically inactive. Some of these altered amino
acids are known poisons to both the nervous system and the kidneys.
"It's bad enough that many babies are not nursed," Lee wrote, "but now
they are given fake milk (baby formula) made even more toxic via
microwaving." [Cited in Alexander, Gary. "Throw It In The Microwave" in
Chronogram, February 2001, p. 9]
The April 1992 Journal of Pediatrics
reported that researchers at the Stanford University Medical Center
discovered that the changes in human breast milk that was microwaved
just enough to warm it included the
 destruction of 98% of its
immunogloban-A antibodies and
96% of its liposome activity (which
inhibits bacterial infections).
 According to William P. Kopp, who
frequently writes about the deleterious effects of microwaved food,
research on the biological effects of microwaves was conducted as early
as 1942 at Humboldt University in Berlin, Germany, and the Russians-who
since 1957 extensively studied the effects of microwave ovens at the
Institute of Radio Technology- "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." [Kopp, William. "Microwave Madness: The Effects of
Microwave Apparatus on Food and Humans" in Perceptions, May/June 1996,
p. 30]   The governments of other Eastern European countries have also
set limits for microwave oven usage, he notes in the May/June 1966
issue of Perceptions.

We can distinguish between the effects of microwaves on the food
itself, the effects of the microwaved food on the body once the food is
ingested, and the effects of microwaves on the human body independent
of the ingestion of food. First I will summarize what microwaves do to
foods and how the body reacts to these unnaturally altered foods. "In
most research [conducted by the Russians]," Kopp writes, "the foods
were exposed to microwave propagation at an energy potential of 100
kilowatts per cubic centimeter per second, to the point considered
acceptable for sanitary, normal ingestion." [Kopp, William. "Microwave
Madness: The Effects of Microwave Apparatus on Food and Humans" in
Perceptions, May/June 1996, p. 30]   Under these "acceptable"

* Microwaved meats contain d-nitrosodiethanolamine, a well-known

* Cancer-causing agents are created in the protein-hydrolysate
compounds in milk and grains.

* The molecular composition of proteins and natural sugars is
unnaturally altered.

* Even brief exposures of raw, cooked or frozen vegetables to
microwaves enhance the production of alkaloids (such as caffeine,
morphine and strychnine) that are harmful to the human body.

* The availability of vitamin complexes A, B, C and E, and essential
minerals is vastly reduced.

* The microwaves in the food bind with atmospheric radioactivity,
creating additional harmful radiation.

Simply put, because
microwaved food is
1.) chemically and molecularly altered,
2.) its nutrients are lost and
3.) harmful compounds are created.
The body,
1.) exposed to foreign and dangerous substances and further
2.) deprived of the nutrients it needs, becomes sick.
 Cancer is especially high in
those eating microwaved food
"A statistically higher percentage of
cancerous growths result in [the stomach and intestines]," Kopp writes,
"plus a generalized breakdown of the peripheral cellular tissues and a
gradual degeneration of digestive and excretory functions."
William. "Microwave Madness: The Effects of Microwave Apparatus on Food
and Humans" in Perceptions, May/June 1996, p. 31] 
 Microwaving has been
proven to have immediate fatal consequences: in 1991, a woman named
Norma Levitt entered an Oklahoma hospital for hip surgery and received
a blood transfusion. A nurse warmed the blood for the transfusion in a
microwave oven, and in an hour and a half Levitt was dead. It wasn't
the surgery or anesthesia that killed her, but the deformed, lifeless
blood cells in the transfused blood.

Microwaves transform more than our food. The radiation itself directly
influences all bodily systems and functions: circulatory, digestive,
metabolic, lymphatic, hormonal and nervous.
People suffer
1.) hormone imbalances,
2.) damage to the electrical functioning of the nervous
system, 3.) a disruption in the cellular membrane electrical potentials,
4.) significant loss of vital energy, and 4.) a higher-than-normal percentage
of cancerous cells in their blood serum.
5.) Researchers have even detected
significant levels of disruption in alpha, delta, and theta brain
waves. "Because of the disarranged brain waves," Kopp points out,
6.) "negative psychological effects also result. These include loss of
memory and the ability to concentrate, suppressed emotional threshold,
deceleration of intellective processes and interrupt[ed] sleep
episodes."   [Kopp, William. "Microwave Madness: The Effects of
Microwave Apparatus on Food and Humans" in Perceptions, May/June 1996,
p. 30] 
 In short, microwave oven radiation disrupts the electrical
field of the body, which in turn affects functioning on biological,
chemical and physiological levels.  Being within just a three foot
range of a microwave oven will expose you to these dangers.
After 3 feet, the radiation levels drop off 80%, but
remain for 15 minutes even
after the oven has been turned off.

The story of how microwave ovens came to be accepted, even eagerly
embraced by the American public, is similar to how harmful drugs reach
the marketplace: the suppression of negative evidence. In 1991, Dr.
Hans Ulrich Hertel of the Swiss Federal Institute of Technology and Dr.
Bernard H. Blanc of the University Institute for Biochemistry published
the results of:
 a thorough clinical examination of:
 microwaved nutrients
and their effects on the blood and human physiology.
Among their findings was:
 an alarming increase of leukocytes (white blood cells),
which indicates abnormal condition of the system such as poisoning or
cell membrane damage.
 This can indicate a pre-cancerous state in the
At the time, Hertel was employed by a major international food
company. It fired him "for questioning certain processing procedures
that denatured the food."  In 1992, the Swiss Association of Dealers
for Electro-apparatuses for Households and Industry pressured a Swiss
court to issue a gag order against the doctors. One year later, Dr.
Hertel was prohibited from declaring that
food prepared in the microwave oven
shall be dangerous to health and
lead[s] to changes in
the blood of consumers, giving reference to pathologic troubles as also
indicative for the beginning of a cancerous process.
The defendant
shall be prohibited from repeating such a statement in publications and
in public talks by punishment laid down in the law. [Valentine, Tom.
"Microwave Tragedy" in Acres, USA, April 1994, p. 6]

The decision was finally reversed in Austria in 1998, but the damage
had been done: Americans believe that microwave ovens are safe. Even
the best organic food diet is destroyed by this very dangerous
radiation. When you eat in restaurants, make sure that your food is not
being prepared in a microwave oven.

Not all technology is bad. As Hertel himself said in an interview with
Tom Valentine that appeared in "Microwave Tragedy" in the April 1994
issue of Acres, USA:

"We, the scientists, carry the main responsibility for the present
unacceptable conditions. It is therefore our job to correct the
situation and bring the remedy to the world. I am striving to bring
[humankind] and techniques back into harmony with nature. We can have
wonderful technologies without violating nature."   [Valentine, Tom.
"Microwave Tragedy".