And Their Effects on Our Food
America’s most convenient appliance – microwave ovens seem
to be an absolute necessity in today’s fast-paced world.
They are currently present in at least 90% of homes in America
thanks to their ability to cook and reheat foods or beverages
in a simple, rapid way. The majority of people use this
kitchen appliance without question and often thing microwaves
just a simple alternative to conventional ovens. This page
is here to tell you to think twice before using your microwave,
as it could be one of the worst things you do for your own
are microwaves and how do they work?
In short, microwave ovens are kitchen appliances which are
used to cook or reheat food by emitting microwaves. Microwaves
are a form of electromagnetic radiation and are on the low
energy end of the energy spectrum, second to radio waves.
The waves are generated by something called a magnetron
– something found within every microwave oven.
Magnetrons produce an electromagnetic
field with a microwave frequency of approximately 2,450
megaHertz (MGz), which is the equivalent to 2.4 gigaHertz
(GHz). Microwaves produced within the microwave oven cause
dialectric heating – they bounce around the inside of the
oven and are absorbed by whatever is placed in the oven.
In order for something to heat
in a microwave oven, water must be present within the substance.
If water is not present, heating will not occur and it would
remain cool. The reason for this is that water molecules
within the food vibrate at incredible speeds, creating molecular
friction which is responsible for the heating of the food.
The structure of the water molecules are torn apart and
vigorously deformed. This is much different than any other
method of cooking, as other methods such as convection ovens
heat up food by transferring heat convectionally from the
Hertel, a Swiss scientist, states:
“There are no atoms,
molecules or cells of any organic system able to withstand
such a violent, destructive power for any extended period
of time, not even in the low energy range of milliwatts…
This is how microwave cooking heat is generated – friction
from this violence in water molecules. Structures of molecules
are torn apart, molecules are forcefully deformed (called
structural isomerism) and thus become impaired in quality.”
You might wonder why food is often unevenly heated when
taken out of the microwave. The uneven heating occurs because
microwaves work with whatever water molecules are present,
and since not all areas of food contain the same amount
of water, heating becomes uneven.
While microwave cooking does
begin within the molecules where water is present, they
don’t actually cook from “the inside out” like many people
believe. They actually start with the outer layers while
the inner layers are mostly heated and cooked simply by
transference of heat from the outer layers. This is oftentimes
why you’ll find that the outside of the food is extremely
hot while the inside seems to have been absent during the
re-heating or cooking.
Radiation Effects of Microwaves and Other Forms of Non-Ionizing
in fact radiation. They are classified as non-ionizing radiation
– radiation which can change the position of atoms but is
not strong enough to alter their structure, composition,
or properties. Even though non-ionizing radiation is not
strong enough to alter the structure of atoms, it is still
able to cause physical alterations. A clear example of how
non-ionizing radiation can harm you is the damage caused
to your skin and eyes from the sun. When you use microwave
cooking, you are exposing yourself to microwave radiation.
Other forms of ionizing radiation
are visible light, ultraviolet and infrared waves, and waves
emitted from televisions, cell phones, and electric blankets.
Today we live in a technologically
advanced world. We could label the time we live in as the
“technology age” as well as the “radiation age”. People
today are bombarded with radiation from almost everything
around: radio towers, televisions, cell phones, microwave
ovens, computers, satellites, broadcast antennas, and so
much more. Unfortunately, radiation doesn’t go away over
time, in fact, it just accumulates.
Although humankind has conducted
study after study concluding that no amount of radiation
is safe, we don’t really know what all of this means in
the long term. But here is what we do know:
When any radiation waves
resonate with a body part, the biological effect is intensified.
For example, microwave frequencies are very similar to the
frequencies of your brain. The effects microwaves have on
your brain are greater than those same waves on any other
part of the body.
Although studies are done to view the effects of radiation,
most of these studies are done for short exposure periods
at higher intensities. There is an immense shortage of studies
using long exposure periods with low-level radiation. More
research simply needs to be done.
Radiation accumulates over time and never goes away. Due
to the amount of radiation everyone is exposed to daily,
it is difficult to conduct studies using control groups.
Radiation can’t really be controlled anymore due to the
We simply don’t know the long-term effects of radiation,
so why risk it by watching your food cook in your microwave
day after day and night after night?
shouldn’t use microwave ovens and why?
No one should be using microwave ovens. This is especially
true if you are a baby, a child, are pregnant, already suffer
from illness & disease, or are already bombarded with
more radiation than the average person.
may suffer from “Microwave Sickness”
Tissues directly exposed
to microwaves are subject to the same deformities molecules
go through, and this can in turn cause you to experience
“microwave sickness”. Remember, it isn’t just microwave
ovens which emit this kind of radiation. Cell phone towers
also emit this type of radiation.
may experience any or all of the following after being exposed
to high levels of microwave radiation.
Depression and irritability
Weakened immune system
Insomnia and/or sleep disturbances
Frequent urination and extreme thirst
Robert O. Becker, author of The Body Electric,
stated the following on page 314 in his book:
“It’s [Microwave sickness]
first signs are low blood pressure and slow pulse. The later
and most common manifestations are chronic excitation of
the sympathetic nervous system [stress syndrome] and high
This phase also often includes
headache, dizziness, eye pain, sleeplessness, irritability,
anxiety, stomach pain, nervous tension, inability to concentrate,
hair loss, plus an increased incidence of appendicitis,
cataracts, reproductive problems, and cancer. The chronic
symptoms are eventually succeeded by crisis of adrenal exhaustion
and ischemic heart disease [the blockage of coronary arteries
and heart attacks].”
In another book entitled Health Effects of Microwave Radiation,
author Dr. Lita Lee also expressed his concern over the
use of microwaves. Dr. Lee observed that the symptoms listed
above could be caused by certain observations shown below.
Lymphatic disorders were observed,
leading to decreased ability to prevent certain types of
An elevated rate of cancer cell formation was observed in
Increased rates of stomach and intestinal cancers were observed
Higher rates of digestive disorders and gradual breakdown
of the systems of elimination were observed
Life Energy is Depleted
Foods which haven’t been processed
or cooked and are naturally occurring contain life energy
which is transmitted from the sun. Biophotons are the smallest
physical unit of light which are stored in all life forms.
They contain bio-information and are partially responsible
the feelings you get which signify well-being and vitality.
Foods like naturally grown vegetables and especially sun-ripened
fruits are the main source for these biophotons to humans.
Microwaving food, in effect,
potentially destroys and depletes the life energy, rendering
the food completely dead and lifeless. In addition, the
food’s nutritional value is lost and it becomes nearly useless
in terms of providing any real health benefit.
Russians Banned the Microwave Oven After Extensive Studies
first invented by the Nazi’s in order to provide a method
of cooking for their troops during World War II. Seeing
as though these microwave ovens have been experimental and
new, the US War Department was assigned to research these
new devices shortly after the war.
Turns out, the U.S. didn’t
really perform the extensive research necessary for the
new invention. Instead, the Russians decided to tackle the
issue with extreme force.
Intrigued by this new device,
the Russians conducted in-depth research to discover the
biological effects they might possess. The results were
staggering enough to lead to a ban of the new device in
the Soviet Union. The ban, however, was later lifted during
Perestroika, the political movement responsible for the
restructuring of the Soviet Union.
substances were formed from the microwaving of nearly
all foods tested.
milk and grains resulted in carcinogenic substances
being formed through the conversion of amino acids.
prepared meats caused cancer-causing agents such as
d-Nitrosodienthanolamines to form.
fruits as a method of thawing resulted in the conversion
of glucoside and galactoside fractions into carcinogenic
short exposure of raw, cooked, or frozen vegetables
converted their plant alkaloids into carcinogens.
free radicals were formed in microwaved plants, especially
degradation leading to decreased food value was found
to be 60 to 90 percent overall for all foods tested,
with significant decreases in bioavailability of B
complex vitamins, vitamins C and E, essential minerals,
Twenty years of the Russian
research led to the international warning about the damaging
biological and environmental effects microwaves possess.
The warning also included other similar frequency electronic
devices such as cell phones.
Goodbye to Your Foods Nutritional Value
hasn’t been as many studies on microwaves as say, the importance
of various vitamins and minerals, all of the studies generally
agree on one thing: nutritional value is significantly reduced
if you microwave food. You’d think that studying microwaves
would be at the top of the list, given their place in our
society, but evidently their role is not significant enough
for more thorough testing.
Note that most of these studies
have been done prior to 2000. This may be due to the shift
of focus from microwaves to a more prevalent threat to humanity:
the intense electromagnetic chaos from electromagnetic devices
such as cell phones, computers, and advanced technology.
Here are some studies illustrating the detrimental effects
of microwaves and microwave cooking.
This study found that broccoli
when microwaved with a little bit of water loses up to 97%
of its beneficial antioxidants. Steamed broccoli only lost
11% or less. Some amounts of phenolic compounds and glucosinolates
were also lost. The study was published in the November
2003 issue of The Journal of the Science of Food and Agriculture.
Vitamin C in asparagus spears was lost during a 1999 Scandinavian
One study found 60 seconds of microwaving garlic depleted
the food of it’s allinase, garlic’s primary cancer-fighting
Just 6 minutes of microwave heating turned 30-40 percent
of the B12 in milk into a dead form, which was found in
a Japanese study by Watanabe.
An Australian study recently conducted showed that microwaves
cause a higher degree of “protein unfolding” than conventional
A 1992 study found that breast milk lost lysozyme activity,
antibodies, and became a more suitable environment for the
potential growth of pathogenic bacteria after being microwaved.
Microwaving Food Leads to a Negative Impact on Human Physiology
& the Heart
Hans Hertel, a Swiss food scientist,
initiated the first tests on microwaved food and microwave
cooking to determine how microwaves affect human physiology
and the blood. After studying these effects, Hertel concluded
that microwaving food leads to food degeneration. These
degenerative changes in nutrients caused changes in blood
which could cause health problems.
issues which could be caused are:
Elevated cholesterol levels
A plummet in leukocytes (white blood cells), which could
Decreased red blood cell levels
Production of radiolytic compounds
Decreased hemoglobin levels, which might indiciate anemia
Another study found that microwave frequency radiation affects
the heart at non-thermal levels – levels which are well
below federal safety guidelines. To examine these effects,
the study used a 2.4GHz radiation frequency, which is the
same frequency emitted by microwave ovens as well as wifi
There is even evidence that
this same frequency can cause elevated blood sugar levels
in certain people. This points to the possibility that there
may be a type 3 diabetes generated by dirty electricity.
Here is a video below making a presentation support this.
You may find the video “slow”, but it’s well worth 7 minutes
of your time.
There doesn’t seem to be any reason to use microwave ovens
when comparing benefits and the risks. Even if all of the
information, all of the studies, and all of the people speaking
out against microwave ovens didn’t know 100% that these
devices were harmful, is it really worth the risk for a
little convenience? No one voicing the dangers of microwaves
has an agenda. This care is pure, and it’s an issue that
is seriously alive. Avoid microwave cooking and avoid the
carcinogenic substances that are created from it.
If you’re skeptical of this
information, at least minimize your use of the device just
in case, until you come to a different decision.
Firstly, dispose of your microwave.
The founders of this site do NOT use microwaves. This is
not just talk, we are really doing what we try to inform
others to do, or not to do. Plan ahead and put your food
in a conventional oven. You may also use a convection oven,
or toaster oven as alternatives. Another tip is to start
consuming more raw food – this will automatically limit
the chances you’d even need to use a microwave, and it’s
Invest in a product which will protect you against electromagnetic
radiation. We suggest you do this anyway due to the incredible
bombardment of EMR people are exposed to now. By doing this,
you’ll more or less eliminate the radiation aspect of microwaves,
but will still suffer from the loss of nutrients, and alterations
of chemicals which inhibit cancer growth.
Although the dangers of microwaves aren’t the biggest problems
facing society, they are still very prevalent and extremely
easy to avoid.