Top 10 Dangers of Microwave Ovens
We were told more than 20 years ago that microwave cooking was unhealthy, and most of us ignored these warnings or forgot about them. Here’s a reminder.
One short-term study found that all foods that were processed through the microwave ovens caused changes in the blood of the volunteers. Hemoglobin levels decreased and over all white cell levels and cholesterol levels increased. Lymphocytes decreased.
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10 Reasons to Throw Out your Microwave
From the conclusions of the Swiss, Russian and German scientific clinical studies, we can no longer ignore the dangers from microwave ovens.
- Continually eating food processed from a microwave oven causes long term – permanent – brain damage by “shorting out” electrical impulses in the brain [de-polarizing or de-magnetizing the brain tissue].
- The human body cannot metabolize [break down] the unknown by-products created in microwaved food.
- Male and female hormone production is shut down and/or altered by continually eating microwaved foods.
- The effects of microwaved food by-products are residual [long term, permanent] within the human body.
- 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.
- The minerals in vegetables are altered into cancerous free radicals when cooked in microwave ovens.
- Microwaved foods cause stomach and intestinal cancerous growths [tumors]. This may explain the rapidly increased rate of colon cancer in America.
- The prolonged eating of microwaved foods causes cancerous cells to increase in human blood.
- Continual ingestion of microwaved food causes immune system deficiencies through lymph gland and blood serum alterations.
- Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence.