by Larry Cook

If you have ever wondered whether or not microwaved food is safe, here's an
experiment you can do at home. Plant seeds in two pots. Water one pot with
water that has been microwaved, the other with regular tap. The seeds that
received microwaved water won't sprout. If microwaved water can stop plants
from growing, think of what microwaved food can do to your health!

In 1989, Swiss biologist and food scientist Dr. Hans Hertel studied the
effects of microwaved food. Eight people participated in the study. For
eight weeks, they lived in a controlled environment and intermittently ate
raw foods, conventionally cooked foods and microwaved foods. Blood samples
were tested after each meal. They discovered that eating microwaved food
over time, causes significant changes in blood chemistry:1 a decrease in
hemoglobin and cholesterol values, in the HDL (good cholesterol) versus LDL
(bad cholesterol) ratio and in white blood cells, weakening the immune
system, and an increase in leukocyte levels, which tends to indicate
poisoning and cell damage.

Overall, the study suggested that eating microwaved foods can cause
degenerative diseases and/or cancer.2 "The measurable effects on man through
The ingestion of microwaved food, unlike untreated food, are blood
alterations, that can also be found at the beginning of a pathological
condition, also indicative of a beginning cancerous process," wrote Dr.
Bernard Blanc, who assisted in the study.3 Microwave ovens "cook" food by
forcing the atoms, molecules and cells within the food to reverse polarity
billions of times per second, causing friction-the more the friction, the
more the heat. This oscillation tears and deforms the molecular structure of
food. New compounds are formed, called radiolytic compounds, which are not
found in nature. Interestingly, microwaves are actually used in
gene-altering technology to deliberately break cells and neutralize their
"life-force" so they can be manipulated. Microwaves destroy the life-force
that gives food its vitality and nourishment. When this life-force
dissipates, microorganisms start breaking food down and it begins to rot.

In early 1991, a lawsuit was filed against an Oklahoma hospital because a
patient died from receiving a microwaved blood transfusion. Hospitals
routinely heat blood for transfusion, but not in a microwave.

The effects of microwaving breast milk have also been researched. John
Kerner, M.D. and Richard Quin, M.D. from Stanford University said that
"Microwaving human milk, even at a low setting, can destroy some of its
important disease-fighting capabilities."4 After more research, Kerner wrote
in the April 1992 issue of Pediatrics that "Microwaving itself may in fact
cause some injury to the milk above and beyond the heating." And a radio
announcement at the University of Minnesota said that "Microwaves are not
recommended for heating a baby's bottle. Heating the bottle in a microwave
can cause slight changes in the milk. In infant formulas there may be a loss
of some vitamins. In expressed milk, some protective properties may be
destroyed."5 Another study in Vienna warned that microwaving breast milk
"can lead to structural, functional and immunological changes," and that
microwaves transform the amino acid L-proline into D-proline, a proven toxin
to the nervous system, liver and kidneys.6

In Russia, microwave ovens were banned in 1976 because of their negative
health consequences and many studies were conducted on their use. Here are
some of their findings on microwaving food:

1. Microwaved foods lose 60 ~ 90% of the vital-energy field and microwaving
accelerates the structural disintegration of foods.

2. Microwaving creates cancer-causing agents within milk and cereals.

3. Microwaving alters elemental food-substances, causing digestive

4. Microwaving alters food chemistry which can lead to malfunctions in the
lymphatic system and degeneration of the body's ability to protect itself
against cancerous growths.

5. Microwaved foods lead to a higher percentage of cancerous cells in the

6. Microwaving altered the breakdown of elemental substances when raw,
cooked, or frozen vegetables were exposed for even a very short time and
free radicals were formed.

7. Microwaved foods caused stomach and intestinal cancerous growths, a
general degeneration of peripheral cellular tissues, and a gradual breakdown
of the digestive and excretive systems in a statistically high percentage of

8. Microwaved foods lowered the body's ability of the body to utilize
B-complex vitamins, Vitamin C, Vitamin E, essential minerals and

9. The microwave field next to a microwave oven caused a slew of health
problems as well.

Aside form these studies, many people find that microwaving their food
doesn't help them feel good. Stephanie Relfe, Kinesiologist, found herself
feeling "grey and rather low" one day and discovered that she had
inadvertently eaten microwaved food at a restaurant.8 In her practice, she
found that all of her patients gave body signals of having allergic
reactions to microwaved foods. Another Kinesiologist, David Bridgeman, said,
"Of all the people I test for allergies, 99.9% so far show severe
sensitivity to any microwaved food."

In conclusion then, the safest way to heat your food is to use your stove
top and throw away your microwave!