Public Service Announcement

How do I say this delicately?.. Yesterday I was going through my favorite blogs and to my surprise one of them had a feature on her blog about how she microwaves vegetables.  This is what she said:  “I’m a huge fan of cooking veggies in the microwave– it’s fast, easy, and nuking them actually helps retain more vitamins than boiling.” Then she went on to explain the microwave cooking times of some common veggies.

Guys.. this freaks me out. I’ve done EVERYTHING in my power to keep my mouth shut because I’m not the Nutrition Cop around here, but I feel it is my DUTY to share a couple pearls of wisdom with you. I was just studying about the effects of microwaves.  

Numerous studies were cited but the main conclusions were drawn from these three:  “In Comparative Study of Food Prepared Conventionally and in the Microwave Oven”, published by Raum & Zelt and “The Body Electric” by Robert O. Becker and “Warnning, The Electricy Around You May Be Hazardous to Your Health” by Ellen Sugarman .  This is a wrap up of what they found:

Who invented microwave ovens?

The Nazis, for use in their mobile support operations, originally developed microwave “radiomissor” cooking ovens to be used for the invasion of Russia. By being able to utilize electronic equipment for preparation of meals on a mass scale, the logistical problem of cooking fuels would have been eliminated. 

 

Carcinogens in microwaved food

The following is a summary of the Russian investigations published by the Atlantis raising Educational Center in Portland, Oregon. Carcinogens were formed in virtually all foods tested.  No test food was subjected to more microwaving than necessary to accomplish the purpose: cooking, thawing, or heating to insure sanitary ingestion. 

The results:

-          Microwaving prepared meats sufficiently to insure sanitary ingestion caused formation of d-Nitrosodienthanolamines, a well-known carcinogen.

-          Microwaving milk and cereal grains converted some of their amino acids into carcinogens.

-          Thawing frozen fruits converted their glucoside and galactoside containing fractions into carcinogenic substances.

-          Extremely short exposure of raw, cooked, or frozen vegetables converted their plant alkaloids into carcinogens.

-          Carcinogenic free radicals were formed in microwaved plants, especially root vegetables.

Russian researchers also reported a marked acceleration of structural degradation leading to a decreased food value of 60 -90% in all foods tested.  Among the changes observed were:

-          Decreased bio-availability of vitamin B complex, vitamin C, vitamin E, essential minerals and lipotropics factors in all food tested.

-          Various kinds of damage to many plant substances, such as alkaloids, glucosides, galactosides and nitrilosides.

-          The degradation of nucleo-proteins in meats.

-          Lymphatic disorders were observed, leading to decreased ability to prevent certain types of cancers.

-          An increased rate of cancer cell formation was observed in the blood.

-          Increased rates of stomach and intestinal cancers were observed.

-          Higher rates of digestive disorders and gradual breakdown of the systems of elimination were observed.

 

 

 

 

 

This is scary stuff.  If it didn’t quite do the trick, take a quick gander at this:

Top 10 Reasons to Throw Out Your Microwave Oven

1.       Continually eating food processed from a microwave oven causes long term-permanent- brain damage by “shorting out” electrical impulses in the brain.

2.       The human body cannot metabolize the unknown by-products created in microwaved food.

3.       Male and female hormone production is shut down and/or altered by continually eating microwaved foods.

4.       The effects of microwaved food by-products are residual within the human body.

5.       Minerals, vitamins, and nutrients of all microwaved food are reduced or altered so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down.

6.       The minerals in vegetables are altered into cancerous free radicals when cooked in microwave ovens.

7.       Microwaved foods cause stomach and intestinal cancerous growths (tumers). This may help explain the rapidly increased rate of colon cancer in America.

8.       The prolonged eating of microwaved foods cause cancerous cells to increase in human blood.

9.       Continual ingestion of microwaved food causes immune system deficiencies thorugh lymph gland and blood serum alterations.

10.   Eating microwaved food causes loss of memory, concentration, emotional instability and a decrease of intelligence.

 

Whew, thanks for letting me get that off my chest.  Please, please, please consider this info the next time you want to zap something in the microwave.