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Beware of microwave ovens

Many people believe that the basis behind the microwave ovens is that it just simply cooks and/or heats up your food. But there's a lot more to it, writes Nikki Parmar.

The miracle of microwave ovens have made them increasingly popular world-wide, rendering any negativities of the machines widely unacknowledged. After all, microwave manufacturers would not want to reduce their profit by promoting the dangers of their product, and have undertaken drastic actions in the past to keep their secrets hidden.

In 2007, studies showed that 91% of UK households owned a microwave oven, therefore it comes as no surprise that people are quite sceptical about the dangers they may possess.                     

But the truth is there are many potential hidden hazards, the likes of which various reports and journals have previously outlined. For example, if microwaves are so safe, why were they banned in Russia? Why are mothers not allowed to heat milk for infants in the microwave? Does it make sense that we take such precautions for our young children but we cannot do it for ourselves? 

How do they work?

The basis of the microwave oven is the use of radiation to heat the water molecules in food, thereby exciting them and releasing heat – essentially cooking the food. It can be said that the electromagnetic waves used inflict such a violent force upon the molecules, they effectively “rip them apart” in order to denature them for the desired effect. These electromagnetic waves can also have devastatingly similar effects if exposed to the human body.  

Obviously it is argued that like any appliance, microwaves have safety procedures built into them such as metal wiring through which the radiation cannot penetrate. And although there are many safety procedures built into the microwave itself, such as the common knowledge not to use metal in the microwave, it is the internal dangers within the food heated itself that the manufacturers refuse to tell you about.

Not just a heating device...

Many previous reports have mentioned a particular case in Oklahoma 1991, in which a patient died due to the fact that the blood she obtained in a blood transfusion was heated in a microwave oven. Now I am aware that most of you would never heat your blood in a microwave oven (!), but this shows vital evidence that the microwaves do not just simply heat food, but also alter the configuration of the substances within them. 

Serving up a tasty carcinogen…

The most incriminating findings were done by Switzerland’s Dr Hans Hertel who in the 1980’s, discovered that microwaved food caused serious irregularities on the blood of consumers – the likes of which produce carcinogens. This effectively means that microwaving food can produce cancer-causing agents within your body. Upon a further study with 8 individuals, it was determined that the microwaves caused shocking irregularities in the food itself, as well as in the blood of the consumers.

You may wonder how you have never come across these accusations in the mainstream media. The reason for this is that the findings produced such unwanted controversy within the microwave industry that a ‘gag order’ was forced upon Dr Hertel and his companion Bernard Blanc. Certain sources even claim the extent of the drama caused Blanc to later dismiss himself from the research, after threats were made to him and his family’s lives. 

Another important factor that must be addressed is the ban Russia inflicted upon microwave ovens in 1976. The institute of Radio Technology at Kinsk, Byelorussian, had discovered a number of incriminating factors including the cancer causing agents described above. Other discoveries included a decrease in the function of various systems within the body, namely the digestive and immune systems due to a decrease in the number of white blood cells. As a result the body cannot mount a fully effective defence system against cancerous growths, creating an increased susceptibility to stomach and intestinal cancers. 

Got milk? Got nutrients? No!

As if cancer alone is not enough substantial proof to avoid microwave ovens, another significant aspect is the attenuation in food value. Studies have shown that nutritional amounts are severely reduced, particularly the B-complex vitamins, vitamin C, vitamin E, and essential minerals. Because of the severe denaturing, the body can gain little from the foods consumed as they are unavailable or unable to absorb them. For example, researchers found that broccoli lost 74-97% of key antioxidants after being microwaved in boiling after for 5 minutes.

This concept is shockingly well known in the population, but disregarded as common guidelines to warming milk for infants. Mothers are advised not to warm breast-milk bottles in the microwave due to a loss of nutrients and essential white blood cells needed to build up the infant’s immune system. It does not occur to us that these conditions apply to the everyday use and heating of food for us all.

Other physical factors when warming milk also apply, such as the dangers of extremely hot liquid which seem to feel cold on the exterior. The pressure of steam may also be produced inside the bottle creating the ability for it to explode!

The message seems clear – using the microwave to heat food has serious hidden consequences. Although previous research has been drastically covered up by the microwave manufacturers, the evidence against microwave ovens seems quite overwhelming.

As well as reducing the nutritional value of foods, microwaving foods leaves us more susceptible to serious conditions such as cancer. And with 1 in 4 of all UK deaths being due to cancer, are you prepared to take that risk?

Further information 

A review of the Russian ban, as well as Hans Hertzel’s studies in more detail.

A detailed article summarising the points made above.

Other cases and more forensic evidence.

Nikki Parmar is a writer based in the UK. She is currently a student, studying her final year of a BSc Biomedical Sciences degree.


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