What's the Spin

Is it possible that millions of people are ignorantly sacrificing their health in exchange for the convenience of microwave ovens? Why did the Soviet Union ban the use of microwave ovens in 1976? Regardless of what has been "officially" released concerning microwave ovens, I have personally stopped using mine based on the researched fact that microwave cooking is not natural, nor healthy, and could be far more dangerous to the human body than anyone could imagine.

Over 90% of American homes have microwave ovens used for meal preparation. Because microwave ovens are so convenient and energy efficient, as compared to conventional ovens, very few homes or restaurants are without them. In general, people believe that whatever a microwave oven does to foods cooked in it, it doesn't have any negative effect on either the food or them. Of course, if microwave ovens were really harmful, our government would never allow them on the market, would they?

Microwaves are a form of electromagnetic energy, like light or radio waves, and occupy a part of the electromagnetic spectrum of power, or energy. Microwaves are used to relay telephone, TV, and computer information, but the microwave most familiar to us as an energy source for cooking food uses a magnetron, a tube in which electrons are affected by magnetic and electric fields in such a way as to produce micro radiation at about 2450 MHz. All wave energy changes polarity from positive to negative with each cycle of the wave. In microwaves, these polarity changes happen billions of times every second.

Food molecules - especially the molecules of water - have a positive and negative end in the same way a magnet has a north and a south polarity. Atoms, molecules, and cells hit by this hard electromagnetic radiation are forced to reverse polarity 1-100 billion times a second. There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power for any extended period of time. This is how microwave cooking heat is generated - friction from this violence in water molecules. Structures of molecules are torn apart, molecules are forcefully deformed, called structural isomerism, and thus become impaired in quality. This is contrary to conventional heating of food where heat transfers conventionally from without to within.

Because the body is electrochemical in nature, any force that disrupts or changes human electrochemical events will affect the physiology of the body. In A Comparative Study of Food Prepared Conventionally and in the Microwave Oven, published by Raum & Zelt in 1992, it states "A basic hypothesis of natural medicine states that the introduction into the human body of molecules and energies, to which it is not accustomed, is much more likely to cause harm than good. 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.”

There is extensive scientific literature concerning the hazardous effects of direct microwave radiation on living systems. For example, studies done by Dr. Bernard H. Blanc of the Swiss Federal Institute of Technology show that blood hemoglobin levels decreased, and over-all white cell levels and cholesterol levels increased.

Microwaving also creates new structures, called radiolytic compounds, which are not found in nature. Radiolytic compounds are created by molecular decomposition (decay) as a direct result of radiation. Microwave oven manufacturers insist that microwaved and irradiated foods do not have any significantly higher radiolytic compounds than do broiled, baked or other conventionally cooked foods. Yet, in America, neither universities nor the federal government have conducted any tests at all concerning the effects on our bodies from eating microwaved foods. So how would they know?

The Russian Government has conducted the most research, beginning with examining thousands of workers who had been exposed to microwaves during the development of radar in the 1950's. Subsequent research has showed health problems so serious that the Russians set strict limits of 10 microwatts exposure for workers and one microwatt for civilians. Based on years of research ...they banned the sale of microwave ovens altogether in 1976.

On a strictly biological level, these studies showed overwhelming evidence that foods prepared in microwaves was dangerous due to:

loss of connective tissue and cell wall integrity
blood element destruction
brain synapse impairment
increased levels of radiolytic compounds
increased incidence of cancer

Who knows what energetic disruptions, not as easily measured but very important to our aging, vitality and inner harmony, are the result of microwaves?

This short paper by no means exhausts this topic. You might do well to play it safe to cook your food and heat your water in a comnventional manner ...stop buying in to the lie that we can achieve better living through science and inhuman technology. Don’t risk sacrificing your health simply for convenience sake!

Get the Latest

Sign Up for
Dr. Lou's Journal!

"Because the body is electrochemical in nature, any force that disrupts or changes human electrochemical events will affect the physiology of the body."