Is What We’ve Been Told About Microwaving True or False?

Photo credit: Matthew Paul Argall on Visualhunt.com

I remember growing up in the 1950s and 1960s when we prepared foods without a microwave oven. Vegetables were steamed, baked, or sautéed. Chicken was baked in the oven. Water was boiled in a teapot on the stove. Most food was local and fresh. The 5 or 6 TV dinners I ever had were baked in the oven, which took about 20 minutes to heat up. And then, technology brought us the microwave oven that could heat food rapidly, from 30 seconds to a couple of minutes.

After being around all the EMF-rich technology in the Operating Room in my nursing days (and learning to respect it’s power), when I finally got pregnant and quit working in the early 90s, I decided NO microwave for me. I was really out of the norm because everyone had one. But I never minded and made the space in the designated hole in the cabinets a bookcase for my cookbooks and a vase of flowers.

“Microwaves are in fact radiation. The waves emitted are classified as non-ionizing radiation, which can cause molecules to vibrate or rotate, which results in heat. It doesn’t have the energy to change the structure of atoms in the sense of removing electrons (ionization), but it can affect the structure or properties of larger molecules, especially in biological contexts. For example, the heat from microwaves can denature proteins in food, changing their structure.” (source)

Does this mean an occasional microwaved meal will be harmful? Not likely.

But what about a steady diet of eating foods cooked at such a high heat? Do the sensitive compounds in food, such as amino acids, fatty acids, vitamins and phyto-nutrients change? It appears so:

• 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.
• Vitamin C in asparagus spears was lost during a Scandinavian study.
• 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.
• One study found 60 seconds of microwaving garlic depleted the food of it’s allinase, garlic’s primary cancer-fighting ingredient.
• This study found that breast milk lost lysozyme activity, antibodies, and became a more likely environment for the potential growth of pathogenic bacteria after being microwaved.
• An Australian study showed that microwaves cause a higher degree of protein denaturation, the process by which a protein loses its native structure. When proteins unfold, it can reduce the nutritional quality of some proteins and they may even gain new harmful properties.
• There is also Soviet/Eastern European research on health aspects of microwave radiation here.

A 2014 study comes to similar conclusions:

The study had one goal —to evaluate the effects of feeding on microwave heated food on the blood and organs of young mice. The results showed decline in glutathione levels and superoxide dismutase (SOD) and an increase in malondahyde concentrations, the oxidative stress of which leads to organ impairment.

Results of this study suggests that microwave radiation has adverse effects on liver function leading to physiological damage.

“My daughter went out of the country for cancer treatment as she feels the treatment for such here in the US is all about money. I feel the same. Three major cancer centers advised her to have body disfiguring surgery, chemo, and radiation. One of the first things her new doctors told her was to stop using a microwave and to not even allow her children to eat food from it. That’s all I needed to hear, I haven’t used mine since. And, with an all natural treatment, the cancer went away and has stayed away!! Her doctors here in the US scratch their heads, they just don’t understand how it is gone from her body..!”   ~Reader D.

Type 3 Diabetes and “Dirty Electricity”?

There is some 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”. Dr. Magda Havas, with extensive U.S. and international credentials made this eye-opening presentation. (source)

Solution!

If you’re worried about using a microwave, the answer is simple: don’t use one. Or, use it less. True negative effects aside, many people don’t enjoy the result of microwaved foods and dinners, anyway. This is not even to mention the potential toxic chemicals that leach out of packaging that is microwaved. That’s an entirely different discussion.

The dangers of microwaves and their potential ill effects on food and health will likely remain a controversial topic. While research and science can make attempts to come to “conclusions,” there will always be factors to muddy the waters of various claims and findings. (source)

Another controversial potential solution: invest in a product which will protect you against electromagnetic radiation. This is often suggested anyway due to the incredible bombardment of electromagnetic frequencies people are exposed to daily. One homeopathic I use when EMF and RF exposure is high (flying, road trips, in the city): https://www.elixirs.com/products.cfm?productcode=s13

Microwave ovens certainly aren’t the biggest problem we face, but it is one more potential knob to turn in the goal of fine-tuning your health.

45 Common Sources Of EMF-Radiation At Home:

(Source)

Revelation: Microwaving glyphosate-contaminated water INCREASES the concentration of glyphosate. It does NOT break down.

In 2019, rumors across internet proposed that microwaving glyphosate would destroy it. At the time, Health Ranger Mike Adam’s CWC Labs was (and still may be) the only independent mass spec laboratory in the world that conducts “open source” glyphosate experiments for the public good. They set up an experiment involving microwaving glyphosate-infused water to see what would happen.

As this short video by Mike Adams reveals, the longer the water was microwaved, the higher the glyphosate concentration became!

It turns out that microwaving glyphosate-contaminated FOODS or BEVERAGES actually INCREASES the concentration of glyphosate.

In this chromatogram, the lowest red peak shows the original concentration of glyphosate in the starting water, and the highest red peak shows the resulting concentration of glyphosate, following 4 minutes of microwaving:

(Source)

Consumer-grade microwave appliances DO NOT destroy glyphosate. This result is not surprising, knowing the chemistry of glyphosate: (C3H8NO5P).

“I was recently inside a hospital that had gone wireless, and it was a forest of microwave antennas! It is sad that the medical profession is in the process of becoming expert on microwave radiation sickness due to willfully inducing it into their own staff!”  ~Steven Magee

***For the Full Spike Protein Protocol (including NAC) to protect from transmission from the “V” and to help those who took the “V”, go here.

©2023 Deep Roots at Home • All Rights Reserved