When microwave ovens first came on the scene were some early skeptics machine safety, but comfort and ease of use for the busy person soon left the skeptics behind. We are so accustomed to using these machines on a daily basis to heat the food that is almost unthinkable to return to the old method and wider use our oven and stove. But the truth is that this is exactly what should be done. That's why!
Two of the main foodscientists, Dr. Hertel, a retired Swiss food scientist and professor at the University Blanc, has collaborated with the Institute of Biochemistry and the Federal Institute of Biochemistry to study the effects of microwaves. Blood samples were taken of all those directly after eating micro-wave. Incredibly, they found that hemoglobin is reduced by any person. (Hemoglobin is an iron-containing protein in blood that carries oxygen around the body.Hemoglobin is produced in the bone marrow. Low hemoglobin can cause anemia, which is iron deficiency, and may cause a deficiency of folic acid, B6, B12. Fatigue sets in early and skin pale, and you may experience shortness of breath and even fainting.)
Additionally, they found the body leukocytes increases. This is a recipe for health. Leukocytes word derives from the Greek word-Kytos leukos cells and means white. These are whiteblood cells and helps the immune system defend against foreign and infectious diseases. They are also produced in the bone marrow and constitute about 1% of the blood in normal adult human body. Abnormally high levels of leukocytes can cause leukemia.
Hertel and Blanc also found that eating foods in the microwave increased levels of cholesterol. They have studied this phenomenon for two months and found that each day progressed, food cooked in this way, an increase of harmfuleffects.
Hertel and Blanc conclusions become very unpopular with big business and, finally, were challenged. Blanc did not want to resume the fight, but decided to follow Hertel. Incredibly, Hertel received a gag order by the Swiss courts in 1993 and was told "that was interfering with commerce" and therefore not allowed to publish their results. Then in 1998 Hertel was cleared by the European Court of Human Rights which states that "gag order was contrary to Herteltheir right to freedom of expression. We still have microwave ovens in the home of almost all of North America.
Russian scientists have studied the effects of microwaves on thousands of people and therefore absolutely forbidden the use of microwave ovens in 1976. Unfortunately won the trade and use of these ovens were reinstated.
To understand the negative effects of microwave ovens you need to know how it works. Basically, the oven uses electromagnetic energy. A positive polaritynegative vibe million times per second. And "this vibration that creates the thermal effect, heat. The problem is that is so violent that when they hit a molecule, in particular water, which is completely torn or deeply distorted the molecule. This can result in a reduction of 60-90% not only the nutritional value of foods, but which alter the structural composition of foods. In a summary made by Russian scientists, food, Atlantis Rising EducationalCenter in Portland, Ore., said:
- Carcinogenic compounds formed in almost all foods tested under normal cooking.
- And the nutritional value has been changed in almost all foods.
The food in the microwave may be convenient, but at what price? Your health at risk? Do more research and decide for yourself.
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