Microwaved Food and your Health

Every culture, every person and every language on earth knows that “you are what you eat”. Raw food is an ideal diet for everyone but since many people can’t completely be on 100% raw diet, sometimes they cook some of their foods.

However, even the raw organic fruits and vegetables today have fewer nutrients than 50 years ago because of soil erosion, unsustainable agricultural practices and soil depletion. Many valuable minerals, vitamins, phytonutrients and nutrients such a silver and gold do not exist in soil anymore. So we are more likely to have lower immune system by consuming plants that have nutritional deficiencies.

By heating or cooking your food, you destroy most of micronutrients, enzymes and vitamins and, in particular, result in a decrease in the bioavailability of B-complex vitamins, vitamin C, vitamin E, essential minerals and lipotrophics during digestion. But convenient foods, processed foods and microwaving or overheating your food is even worse and can cause serious health risks long-term. The microwaving in particular leads to chemical alterations within food substances which result in malfunctions in the lymphatic system, causing degeneration of the immune system's capacity to protect itself against cancerous growth.

Here are the following risks associated with using microwave to heat your food:

> The electricity empowers the high-frequency electromagnetic waves in your microwave. Heating your food in microwave makes the water molecules in your food vibrate at a very high frequency. This rapid heat on your food changes and deforms both the chemical structure and molecular structure in your food. While heating your food in microwave, there is a high chance that small amount of radiation can be leaked into your food. However, FDA as usual calls these levels of radiation leakage safe or insignificant. The microwave radiations also travel through walls with even higher radiation compared to cell phone stations. So if you have to heat your food in microwave do not stand close by especially if you are pregnant. The radiations of microwave ovens have also been linked to an increase in rate of heart disease and leukemia.

> Your food is also heated uneven in microwave which that means some parts of your food end up burnt. This extreme rapid heat can be really harmful especially for baby foods. Also in many cases babies have been burnt by microwaved foods. Lymphocytes (white blood cells) are also effected and have shown a more distinct short-term decrease in production and cause deterioration in your blood.

> Because of the intense heat in microwave the plastic or paper containers can leak into your food and contaminate food with dangerous carcinogens such as polyethylene terpthalate (PET), BPA, xylene benzene and toluene. Also those ingesting microwaved foods have recorded a higher incidence of stomach and intestinal cancers, plus a general degeneration of peripheral cellular tissues with a gradual breakdown of digestive function.

> It also might not be a wrong comparison to compare heating your food in microwaves with nuking it. The "nuking" effect of microwaving causes food molecules forms new life forms called radiolytic compounds which are mutations that are unknown in the natural world. Ordinary cooking also causes the formation of some radiolytic compounds but nothing to the same degree as microwave cooking causes. This is so sever that it results in deterioration at modelcular level in your blood and immune system. In 1991, a lawsuit was filed in Oklahoma against the hospital use of a microwave oven to warm blood needed in a transfusion. The case involved a hip surgery patient, Norma Levitt, who died from a simple blood transfusion. The nurse had warmed the blood in a microwave oven.

> Although there hasn’t been enough studies and research to determine the effect of microwaved foods on human health, a few studies all show that microwaving your food kills and destroys your meal’s nutritional value. Among the few research studies that were conducted, all confirmed that microwave cooking significantly changes food nutrients. One of the studies conducted focused the study on the effect that microwaved food had on eight individuals, by taking blood samples immediately after eating. They found that after eating microwaved food, haemoglobin levels decreased. These results show anaemic tendencies for those eatin microwaved food. The longer the test was carried out, into second and third month, the effects got even worse.

> Microwaving is also not recommended for heating a baby's bottle. The bottle may seem cool to the touch, but the liquid inside may become extremely hot and could burn the baby's mouth and throat. Additionally, heating the bottle in a microwave can cause changes in the milk and infant formulas, loss of vitamins, and destroy the protective properties of breast milk.

> Even if you cook your food you are going to destroy some nutrients in your food but microwaving your food is a perfect way to kill and destroy all the nutrition and turn your live organic vegetables into dead food with no nutritional value but dangerous carcinogens. Microwaving your food interferes and often brings to halt the metabolic activity of alkaloids, glucosides, galactosides and nitrilosides which together are essential for nutritional balance, proper digestion, and rejuvenation of live cells in your body.

> People who are exposed to high radiation of microwave might experience headaches and dizziness, depression, appetite loss, insomnia, night sweats, weak immune system, eye problems, extreme thirst or frequent urination and malnutrition.

> The Russians have banned microwave since 1976 after the found out that microwaving foods will turn foods into dangerous carcinogens. They also found out that even short exposure of raw, cooked or frozen vegetables will turn the alkaloids in plants into dangerous carcinogens.

> They also discovered that the amino acids in grains or milk also turn into toxic substances and microwaving prepared meats turned meat into cancer causing agent. Even the glucoside and galactoside in frozen fruits turn into carcinogens after microwaving. The Russian also discovered that microwaving lead to a significant (60% to 90%) degradation in food nutritional value such as deterioration of vitamin C and E, B vitamins and essential minerals.

> The Swiss clinical study also found out disturbing results that structural and molecular changes in foods after microwaving is related to increase in cholesterol level, decrease in number of red blood cells, decrease in number of white blood cells, production of radiolytic compounds and decreasing in hemoglobin levels.

> Microwaved foods also affect your biophotonics that are smallest unit of light that travel though your cells and give you vitality and energy. Fruits and vegetables that are sun-ripened are rich in biophotonics or light energy. Your microwave will kill and destroy most of biophotonics in your food and will turn it into dead foods. There is a risk that, because foods can heat unevenly, there may be a greater risk of food poisoning when using a microwave.

Bottom line many be your dumpster is the best place if you already have a microwave in your kitchen. Making some serious life style adjustment will also help to say good bye your microwave without any heartbreak. For example, prepare your meals before you get too hungry, eat more frequently and smaller portions, also check out some of the best organic raw superfoods and enjoy a rawsome health!