Why You Should Give up Your Microwave

Why You Should Give up Your Microwave

I haven’t used a microwave oven for about ten years now and after really looking into the research, I don’t ever plan on going back to using one in the future. You may want to consider this research as well. Microwaves are in fact a form of radiation, called non-ionizing radiation. You expose yourself to microwave radiation every time you use your microwave oven.

The thing about radiation is this. It accumulates in the body over time and never goes away. We are bombarded with radiation all around us from cell phones, cell phone towers, WIFI routers, televisions, satellites, computers, and more. Microwave ovens are not the only culprit, but they may be one of the easiest to do away with.

In short, microwaving our foods is not healthy for our bodies.

Here’s why.

· Damages the nutrients in our foods beyond what our bodies recognize and depletes the foods of its nutrients.

· Can cause microwave sickness.

· Can create cancer-causing agents within the foods we microwave.

Microwaving our foods cause damage to their nutrients.

Remember the old saying “you are what you eat? This applies here as well. I always say that even a rock has energy. Everything in this universe is energy and our food is no different. Foods from plants and animals naturally carry their own energy. (All foods carry their own energy; however, processed foods are mostly dead already.) When we eat these live foods, we are absorbing this life energy along with the nutrients it provides. Microwaving food literally depletes live foods of this life energy, thus rendering it quite dead.

The fact is the nutrient level of microwaved foods is also drastically reduced. This study here shows that when broccoli is zapped with just a little bit of water, it loses up to 97% of its important antioxidants with other phenolic compounds and glucosinolates lost as well! While steaming broccoli conventionally on the stove only lost about 11% or less. Microwaving asparagus spears, according to a Scandinavian study done in 1999, reported vitamin C was lost. Finally, this study showed that nuking garlic in the microwave for only 60 seconds depleted its primary cancer-fighting ingredient, alliinase!

The packaging and containers we use when microwaving our foods also plays its part in the collateral damage. These leach toxic contaminants like benzene, toluene, xylene, and polyethylene terpthalate (PET), as well as bisphenol A (BPA), into our foods! BPA is the estrogen-like compound that is most popularly used in plastics. This has been linked to causing cancer.

Dr. Hans Hertel, a Swiss biologist and food scientist, led a study that showed what happens to our bodies after eating this chemically altered, nuked food. He found the following; (Source)

1. Increased cholesterol levels

2. Decreased numbers of red blood cells

3. Decreased numbers of white blood cells

4. Production of radiolytic compounds

5. Decreased hemoglobin levels

This leads to the next item of concern, all the sickness that is caused by microwaving our foods.

Microwaving our foods can actually cause “microwave sickness”.

To be honest, I can’t say that I have ever heard of getting “microwave sickness”, but it does make a lot of sense. I definitely can attest to feeling many of these when I’m holding my cell phone or working on the computer for a few hours. Here are some of the symptoms.

1. Nausea

2. Eye problems

3. Depression, anxiety, irritability

4. Headaches

5. Dizziness

6. Insomnia and sleep issues

7. Brain fog

8. Frequent urination and extreme thirst

Other, more serious symptoms are listed as the following.

1. Adrenal fatigue

2. Ischemic heart disease

3. Reproductive problems

4. Cancer

Microwaving our foods can create cancer-causing agents.

Microwaving our foods causes a very real change in the chemical structure of our foods, and this change is not recognized by our bodies. Microwaves cause the water molecules in the food to resonate at a very high frequency. This means it vibrates at a very high rate of speed. This high frequency eventually causes the foods to heat up from the friction.

Did you know that Russia actually banned the use of microwave ovens for about sixteen years, from 1976 to 1992? (Source)Their findings are quite worrisome.

Here are the results of their report.

“1. Microwaved foods lose 60 ~ 90% of their nutritional value and it also accelerates the structural disintegration of food.

2. Microwaving creates cancer-causing agents within milk and cereals.

3. Microwaving alters elemental food-substances, causing digestive disorders.

4. Microwaving alters food chemistry which can lead to malfunctions in the lymphatic system and degeneration of the body’s ability to protect itself against cancerous growths.

5. Microwaved foods lead to a higher percentage of cancerous cells in the bloodstream.

6. Microwaving altered the breakdown of elemental substances when raw, cooked, or frozen vegetables were exposed for even a very short time and free radicals were formed.

7. Microwaved foods caused stomach and intestinal cancerous growths, a general degeneration of peripheral cellular tissues, and a gradual breakdown of the digestive and excretive systems in a statistically high percentage of people.

8. Microwaved foods lowered the body’s ability of the body to utilize B-complex vitamins, Vitamin C, Vitamin E, essential minerals and lipotropics.

9. The microwave field next to a microwave oven caused a slew of health problems as well.

10. Heating prepared meats in a microwave sufficiently for human consumption created:

* d-Nitroso diethanolamine (a well-known cancer-causing agent)

* Destabilization of active protein biomolecular compounds

* Creation of a binding effect to radioactivity in the atmosphere.

* Creation of cancer-causing agents within protein-hydrosylate compounds in milk and cereal grains.

11. Microwave emissions also caused alteration in the catabolic (breakdown) behavior of glucoside – and galactoside – elements within frozen fruits when thawed in this way.

12. Microwaves altered catabolic behavior of plant-alkaloids when raw, cooked or frozen vegetables were exposed for even very short periods.

13. Cancer-causing free radicals were formed within certain trace-mineral molecular formations in plant substances, especially in raw root vegetables.

14. Due to chemical alterations within food substances, malfunctions occurred in the lymphatic system, causing degeneration of the immune systems’ capacity to protect itself against cancerous growth.

15. The unstable catabolism of micro-waved foods altered their elemental food substances, leading to disorders in the digestive system.

16. Those ingesting micro-waved foods showed a statistically higher incidence of stomach and intestinal cancers, plus a general degeneration of peripheral cellular tissues with a gradual breakdown of digestive and excretory system function.

17. Microwave exposure caused significant decreases in the nutritional value of all foods studied, particularly:

* A decrease in the bioavailability of B-complex vitamins, vitamin C, vitamin E, essential minerals and lipoatrophic

* Destruction of the nutritional value of nucleoproteins in meats

* Lowering of the metabolic activity of alkaloids, glucosides, galactosides and nitrilosides (all basic plant substances in fruits and vegetables)

* Marked acceleration of structural disintegration in all foods.”

I have always said that convenience is actually killing us. Microwaving our foods causes a substantial toxic threat to our bodies.

Living naturally is easy to do, especially when it comes down to technology. And you won’t be required to live in a van down by the river. Though I do get surprised, freaked out looks from people when I tell them to not use their microwave, I am living proof that you can indeed survive without using a microwave oven. Here’s how I do it.

1. Planning ahead will be helpful, taking meats and frozen foods out with enough time to thaw.

2. Cook and/or reheat foods conventionally on the stove top or in the oven.

3. I used to use a toaster oven for reheating foods but have since upgraded to using an air fryer to cook and reheat foods.

4. Keep what I call fast foods on hand in case. These are usually soups, broths to make soups, pasta, rice, potatoes, and sauces. Fresh, frozen, or canned veggies are always kept on hand as well to make a nutritious meal fast.

5. When eating out at restaurants, inquire if the foods are being heated up in or reheated in microwave ovens. Better restaurants will usually skip on the use of the microwave.

Want to learn more? Check out my Living Naturally Masterclass!!

Sources

Russia banned microwaves

http://fourwinds10.com/siterun_data/health/harmful_products/news.php?q=1363701849

Study on loss of nutrients in broccoli

https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.1585

garlic study

https://pubmed.ncbi.nlm.nih.gov/11238815/

Dr Hans Hertel

https://articles.mercola.com/sites/articles/archive/2022/07/11/shelf-stable-food.aspx

https://naturalsociety.com/microwaves/

https://thehealthyhoneys.com/stop-the-wave-why-you-should-stop-using-the-microwave/