Kill Your Microwave.
Some are still convinced that these radiation boxes are safe, nuke hot meals with efficiency and have no side-effects. Really? There are some scary facts that prove otherwise. If these don’t provoke you to adopt slower cooking methods, not sure what will.
- Remember the lawsuit that involved a hospital warming blood in a microwave prior to a blood transfusion, resulting in the death of a women prior to a hip surgery?
- Research has proven that heating breast milk or baby formula in a microwave destroys vital vitamins and nutrients.
- Heating prepared meats in a microwave sufficiently for human consumption created:
* d-Nitrosodiethanolamine (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;
- Microwave emissions also caused alteration in the catabolic (breakdown) behavior of glucoside – and galactoside – elements within frozen fruits when thawed in this way;
- Microwaves altered catabolic behavior of plant-alkaloids when raw, cooked or frozen vegetables were exposed for even very short periods;
- Cancer-causing free radicals were formed within certain trace-mineral molecular formations in plant substances, especially in raw root vegetables;
- Ingestion of micro-waved foods caused a higher percentage of cancerous cells in blood;
- Due to chemical alterations within food substances, malfunctions occurred in the lymphatic system, causing degeneration of the immune system=s capacity to protect itself against cancerous growth;
- The unstable catabolism of micro-waved foods altered their elemental food substances, leading to disorders in the digestive system; 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;
- 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 lipotrophics
* 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.
Remember that restaurants are notorious microwave users.
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