Microwaves - To Use or Not to Use

April 19, 2016


When you walk into any hospital radiation(x-ray) area, the first sign you see is, "Caution, Radiation Area." If you've ever been in a radiation room for a procedure you are given a lead apron before the procedure that serves the purpose of repelling the harmful effects of  radiation from your body. Why then do we allow this radiation in our homes, around our families, openly exposed? Some have challenged the amount of radioactive frequency that's used in an x-ray vs a microwave, however there is evidence that proves that radioactive frequency in any form is harmful, especially in situations of extended use.


Microwaves are one the most dangerous appliances in the home, especially for its specified reason, to warm and/or reheat food. The truth is, microwaves actually morph food into a substance that is no longer food, unfit for consumption. Let's take a look at the inside workings of the microwave.


Research suggests microwaving food causes a chemical reaction that destroys the  essential nutrients of food, making this method of heating one of the worst ways to prepare meals.

"... not only does microwaving obliterate important vitamins and plant-based (phyto) nutrients, but it molecularly deconstructs food. The result is a meal full of empty calories, free from fiber and nutrition.


Vitamins and phytonutrients are very delicate molecules that can be easily destroyed by heat, which explains why raw foods are thought to be much more nutritious. Studies show that microwaving food removes as much as 98 percent of the cancer-fighting properties of broccoli. 'Microwaving is the worst way to cook foods because microwaves excite the water molecules inside whatever you’re cooking, causing heat to be formed from the inside out. This results in a cell-by-cell ‘nuking’ of the food (such as broccoli, carrots, etc.), causing the near-total molecular decomposition of the vitamins and phytonutrients that promote disease,' wrote Health Ranger Mike Adams.


“What’s really deceptive about microwave cooking is that the food still appears to be basically the same, but at the cellular level, it’s like a nuclear war has taken place. The actual molecular structure has been decimated. If you could see microwaved foods with a powerful microscope, you’d never eat them again because you would recognize just what a nutritional wasteland they really are.” (Wilson, 2016)


Since food is one of the direct links to Cancer, it is no wonder why we've witnessed an increase in cancer over the past years. Food damaged from microwaving modifies the cellular activity in the human consumers of that food. One`s cells are forced by the damaged cells and radiolytic compounds to adapt into an emergency mode of energy production. The human cells are forced from normal cellular oxidation into the anaerobic energy production of glucose fermentation. This is a cancerous condition." (Fassa, 2010)


With the increase of microwaves being a common household appliance and the nutrients of food that it so subtly strips, it's no wonder we've seen such an increase in cancer cases within the last few years.


We will learn more about cancer and it's causes in future issues.




Fassa, P. (2010, December 08). Why and how microwave cooking causes cancer. Retrieved from           http://www.naturalnews.com/030651_microwave_cooking_cancer.html#ixzz468CKhy1i


Wilson, J. (n.d.). Microwaving food kills 98%of cancer-fighting nutrients in broccoli, research shows.                                                   Retrieved from http://newstarget.com/2016-04-08-microwaving-food-nukes- cancer-fighting-                                                   nutrients.html





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