Recent reseaerch shows that microwave oven cooked food suffers
severe molecular damage. When eaten, it causes abnormal changes in
human blood and immune systems. Not surprisingly the public has been
denied details on these significant health dangers. Significant changes
were discovered in the blood of volunteers who consumed foods cooked
in a microwave oven. These changes included a decrease in all haemoglobin
values and cholesterol values. Lymphocytes (white blood cells) showed a
more distinct short-term decrease following intake of microwaved food.
A number of warnings have been made public. For example, The
University of Minnesota has stated that: "...Heating (a baby's bottle) in a
microwave can cause slight changes in the milk. In infant formulas, there
may be a loss of some vitamins. In expressed breast milk, some
protective properties may be destroyed". This is of course, expressed in
the mildest form so as not to cause panic. Furthermore, a lawsuit in 1991,
attmepted to obtain compenstation for the family of a woman who died,
after the blood being used for a transfusion was heated in a microwave.
Essentially, a microwave works by passing microwaves (high energy
radiation of approx. 1010 Hz) through the food. This causes the reactive
oxygen in the water molecules present in the food to vibrate violently.
The friction caused by this movement generates heat; it also causes
substantial damage to the surrounding molecules, often tearing them
apart, or forcefully deforming them (called structural isomerism). This
deformation can impair the quality of nutrients.
This information was obtained from the April-May (1995) issue of Nexus
magazine.
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