Your Microwave

Microwave and more Electro Smog Problems

YOUR MICROWAVE

"Cancer from Microwave Ovens"

Protect you and your family from the detrimental consequences of the

Microwave Oven

Microwave Ovens are one of the most significant Cancer causing factors

of our time!

It does not matter in what circumstances Microwaves stand they will always damage life. Radiation will always have a direct damaging effect on our body, as well as on nature if it hits us from outside: Mobile Phones or radio antenna. Inside, radiated food from the Microwave oven has the same damaging effect. The Radiation is unnatural for our body and pathology and weakens the Immune System. The result is often Cancer.

The food out of Microwave Ovens is deformed and destroyed. Even if it looks normal it was morbidly changed. The original food becomes, through the radiation, an unnatural chemical Substance. This Substance is not digestible by our body. This Substance produces toxic stress in the body which causes, after even one serve, abnormal alteration in the blood. This looks like the beginning of the Cancer Process. Continuous intake of such food leads unavoidably to Cancer. According to the World Foundation for Natural Science is much more dangerous than the general public is led to believe. It quoted in 2005 that ‘almost all of the cancer we are seeing today unexpectedly and inexplicitly appearing in the digestive organs and other parts of the human body, is as a result basis - even if the microwave oven is only used to heat up a cup of coffee or to thaw food from the freezer - is a hazard to your health, and one of the primary causes of cancer in the world today'. The best Prevention is to stay away from Microwave Food, and to get rid of your Microwave at home. Also make sure that you do not go to a Restaurant that cooks or defrosts with a Microwave. Enquire and take your time to get high quality food to eat.

Fast Food places, Airport, Train Stations etc. are places where the Microwave is omnipresent and it is often hard to get warm food without this toxicity.

Retirement Villages and Hospitals also use Microwaves! Just think about it: How will that work on elderly and sick people. They already have problems getting nutrients in their body as they are dehydrated, low in Minerals, and low in Vitamins, weak, toxic and lethargic. Their Kidneys and Liver are working with extreme defects already. Therefore, how should they be able to digest and detox Microwave Food?

The Weight Gain through Microwave results in the fact that next to the corrupted food we need something else to survive, so we eat more than the daily necessity.

It was at Humboldt University in Berlin during World War II that microwaves were first developed with the purpose to make hot food accessible to soldiers at any place and time. The use of the microwaves unexpectedly showed the health risks implicated when cooking or heating food with this tool. This led to Germany prohibiting the manufacture and use of microwaves throughout the country. After the World War II the Russians also found the same health risks as the Germans through their own research and studies which inevitably led to the Soviet Union banning microwaves by law. Studies in the 1980s showed yet again the danger of using microwaves. Switzerland conducted research, unaware of that of the Germans and Russians, with the results verifying risks as seen earlier. In Washington D.C. and two other American states studies on microwave ovens were also carried out in the 1980s. They revealed that 24 out of 30 of the microwaves that were tested were unsafe, leading them to be taken off the market. The 24 microwaves proved that emission of microwaves during thawing, grilling and cooking was one quarter higher than the official threshold value of 10mW/cm², which was a value put in place by the electrical industry.

Some of these 24 ovens reached values as high as 20mW/cm2. In 1991 a European Union

Commissioner Karl van Miert pointed out the detrimental effects microwaves have on food. As the Commissioner in charge of consumer policy in Brussels, he advised against microwave oven usage.

A well known university professor released the following statement:

‘We have proven beyond doubt that microwaves hitting the eye have the following damaging effect: repeated short microwave radiation which in itself is not painful and shows no ill effects in the beginning, leads in the case of frequently repeated exposure to lasting eye damages. Thus this non-ionizing radiation has a dangerous cumulative effect'.

The nutritional value of food is altered dramatically when microwaved. This is due to the heat produced by the microwave by constant and high incidence reversal (2.5 billion times per second) of the heated substances. This heat deforms the food unnaturally thereby destroying nutrients. Vital energy in microwave tested food is lost, as well as the food becoming too acidic for the human body. Protein, carbohydrate, fats, minerals and vitamins can no longer be processed by the body due to the bio-availability of these nutrients which is reduced. Therefore, the accessibility of these nutrients is lowered greatly. This does not apply only to food, but also to liquids. It has been found that milk that has been microwaved, coagulation occurs producing milk that cannot be digested properly as well as the milk itself becoming toxic. Acidity also increased, with vitamin B levels dropping (folic acid).

Blood reacts negatively when food that has been microwaved has been ingested. The radiation increases lymphocyte production as well as white corpuscles all the while lowering the red blood cell count. Red blood cells are transporters of oxygen throughout the body. The fewer red blood cells the less oxygen transportation resulting in the cells of the body dying. Food cooked in an oven or steamer cooks food outside inwards without any friction rather than inside outwards as does the microwave.

The damage caused by radiation from microwaves to users is literally deadly. An individual who opens the microwave door to remove food is directly affected by the radiation. Long term, the individual will be affected particularly if the oven is installed at chest height. It has been found that if this is the case, genitals, eyes and the heart can potentially be the worst inflicted parts of the body.

A study in the 80's revealed that during the thawing, grilling and cooking settings of the microwave, the radiation emissions were one quarter higher than the limit set by the electrical industry which was at 10mW/cm2. Some of these microwaves reached as high as 20mW/cm2, with 24 out of the tested 30 microwaves being stripped from the selling market. One or two meals heated in the microwave will not cause radiation damage leading to cancer, it is the repeated use of this tool.

It is a particularly bad idea to heat baby bottles in the microwave. Not only would the temperature of the milk or formula reach exceedingly high levels, but the necessary disease fighting ability of the contents is broken down.

A woman died following hip surgery due to the blood being used for her transfusions being warmed in a microwave oven. This was unusual that the blood was warmed in this manner, as a microwave oven is not the correct warming method. Had the blood have been warmed correctly, this woman would have survived. It was actually the blood being altered in the microwave that did kill her.

Carcinogenic toxins can also be filtered from paper or plastic covers or plates and contaminate the food.

Numerous studies have shown the nutritional content of food cooked or thawed in microwave ovens dramatically drop. The Journal of the Science of Food and Agriculture published a study in November of 2003 with startling results. Broccoli was cooked in the microwave with a small amount of water. Due to this method of cooking up to 97% of the antioxidant chemicals that are beneficial to our bodies were lost. Broccoli that was steamed only lost 11% of these same antioxidants.

Two studies were conducted to test out the microwave.

STUDY ONE - University of Valencia Spain

A number of plants, of equal health, located in a perfect growing environment were divided into two groups. Each day the plants were watered at the same time with the same amount of water, the only difference being the water they used. One half of the plants were watered with plain tap water (no chlorine added). The water for the second group of plants was boiled in the microwave, then let cool, then used.

AND

Within ONE WEEK 90% of the second group of plants were dead!!!

SECOND STUDY on Microwaves

The study involved the trial of three cooking techniques; steaming, boiling and utilising the microwave to cook broccoli. Broccoli contains phenolic compounds which have been recognised as key compounds in chemoprevention, which provides many antioxidant and health benefits. Steaming the broccoli proved to have minimal effects on its nutrient value, while boiling allowed other compounds were filtered into the cooking water. On undergoing cooking in the microwave the broccoli lost 97% of its flavonoids.

Lesson to learn from these two studies ...

DON'T USE THE MICROWAVE!

WHY?

The microwave rearranges the molecular system order of living food ... and this

kills most of the goodness that was in the food or water. Food is not meant to be

heated in this way, so quickly!

So, slow down a bit and take the time to heat your food properly. The risks of using your microwave are many.

The only benefit I can see in using a Microwave is in heating up a wheat pack to put on a sore back, but after you use it I would always unplug it!

In 1980 the German Institute for Radiation hygiene and protection wrote about

the effects of Microwaved Food:

• Changes the activity of Enzymes and interferes with enzymatic procedures in the body
• Interferes with thyroid and adrenal glands and there hormones
• Interferes with the content and function of blood
• Interferes with the Cell Development and leads changes in the chromosomes
• Leads to cloudiness of the eye lenses (Cataract)
• Leads to concentration problems

In addition to that the bloody thing sends out radiation as well. This radiates during and after each use directly into the body of everybody that stands near that devices (everybody in kitchen and dinning room). According to the height of the device the eyes and head area, breast or belly areas are under radiation. And don't let anybody fool you, there are no limits from where on these rays become harmless!

So it's your choice to do your part in getting rid off this live threatening technology. Tell everybody you know, about the health damaging effect and don't give away yours - dispose it!

Some effects that micro waved food has on your body