Reasons to Not Use Your Microwave Oven
Saturday, September 27th, 20081. People who ingested microwaved foods showed a statistically higher incidence of stomach and intestinal cancers, plus a general degeneration of peripheral cellular tissues and a gradual breakdown of the function of the digestive and excretory systems.
2. Due to chemical alterations within food substances, malfunctions occurred within the lymphatic system, causing a degeneration in the immune system’s ability to protect the body against cancerous growth.
3. Microwave exposure caused significant decreases in the nutritional value of all foods studied, most significantly in the bio-availability of B-complex vitamins, vitamin C, vitamin E, essential minerals and lipotropics (substances that prevent abnormal accumulation of fat).
4. Heating prepared meats in a microwave sufficiently for human consumption creates the cancer-causing agent d-nitrosodiethanolamine.
5. Cancer-causing free radicals were formed within certain trace-mineral, molecular formations in plant substances -particurlarly in raw root vegetables.
6. Ingestion of microwaved foods caused a higher percentage of cancerous cells with the blood serum.
7. Microwaving foods alters their elemental food substances, leading to disorders in the digestive system.
*Radiation disrupts the electrical field of the body. Radiation remains in the area, 15 minutes after the microwave is turned off.
The use of microwave ovens was banned in Russia in 1976.
Source: Dr. Hans Ulrich Hertel and Dr. Bernard Blanc - Swiss Federal Institute of Technology
