These Diseases Are All Caused by Microwave Ovens, and You’ve Probably Ignored Them!
Did you know that over 90% of American homes regularly use microwave
ovens for meal preparation?
Microwave ovens pulse electromagnetic waves through food, exciting
the molecules and causing them to move, vibrate and heat up as
they respond to the microwave radiation.
It is a device called a Magnetron in the microwave oven that produces wave energy.
This wave energy converts polarity of molecules from positive to negative. This polarity
changes millions of times every second in the microwave oven. Microwaves bombard the
food molecules and makes the polarized molecules to radiate at the same frequency
millions of times every second. This heats the food but at the same time causes
‘structural isomerism’ - structural damage of the food molecules.
A Swiss study led by biologist and food scientist Dr. Hans Hertel identified the effects
of microwaved food. For eight weeks, eight people lived in a controlled environment
and intermittently ate raw foods, conventionally cooked foods and microwaved foods.
Blood samples were tested after each meal. The microwaved food caused significant
changes in blood chemistry.
This wave energy converts polarity of molecules from positive to negative. This polarity
changes millions of times every second in the microwave oven. Microwaves bombard the
food molecules and makes the polarized molecules to radiate at the same frequency
millions of times every second. This heats the food but at the same time causes
‘structural isomerism’ - structural damage of the food molecules.
A Swiss study led by biologist and food scientist Dr. Hans Hertel identified the effects
of microwaved food. For eight weeks, eight people lived in a controlled environment
and intermittently ate raw foods, conventionally cooked foods and microwaved foods.
Blood samples were tested after each meal. The microwaved food caused significant
changes in blood chemistry.
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