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July 10, 2012


Microwaves that Kill

by Wendy Myers

Consumers are unhealthy today in part because they eat dead foods that are killed in the microwave. They take a perfectly healthy piece of raw food, loaded with vitamins and natural medicines, then nuke it in the microwave and destroy most of its nutrition. The mechanism by which heat is produced causes internal damage to the delicate molecular structures of vitamins and phytonutrients. Microwaving is, technically, a form of food irradiation. I find it interesting that people eat organic to avoid irradiated food and then microwave their organic food. It’s the same thing, just a different wavelength of radiation.

Vitamins and minerals are affected due to microwave cooking. Minerals are largely unaffected so you’ll still get the same magnesium, calcium and zinc in microwaved foods as you would in non-microwaved foods. However, the all-important B vitamins, anthocyanins, flavonoids and other nutritional elements are easily destroyed. Proteins are altered into forms that are unrecognizable to the body.

There is a lot of research that proves that using a microwave oven can be dangerous. Though the microwave is fast and easy, you are causing a detriment to your health. Here are some of the latest research findings from German, Swiss, and Russian researchers.



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