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2005/04/23, 09:25 AM
Microwaves can seriously deplete the nutrients in food. It's not surprising that microwave heating of food results in losses of nutrients because all heating methods have a similar effect. However, microwave heating appears to produce the greatest losses.
Microwaves may also cause pathological changes in our bodies. Once the structure of a food is altered, it is unable to perform the desired function in our bodies. Clinical studies have shown that microwave heating of milk or cooking of vegetables is associated with a decline in hemoglobin levels. Will that kill you? Probably not. Is it good for you? I doubt it. These reductions may contribute to anemia, thyroid deficiency, and rheumatism.
It is assumed that no chemical effects can be detectable in microwaved nutrients. Hwever, histological studies (1) with microwaved broccoli and carrots have revealed that the molecular structures of nutrients are deformed by high-frequency reversal of polarity, even up to the point of destroying the cell walls, whereas in conventional cooking the cell structures remained intact.
Microwaving may even result in the development of new, hitherto unknown substances. The microwaves-induced reversal of the polarity causes the cells in the nutrients to become destructively polarized, possibly allowing for the creation of free radicals (1). All free radicals have a strong tendency to cause reactions. They can interact with enzymes thus causing a disruption of biological processes.
In addition, through induction the food itself becomes a carrier and secondary source of technically generated radiation. Studies (2-3) regarding the luminous power of luminescent bacteria indicated a significant association between the amount of microwave energy in the test foods and the increased energy in the blood serum of test persons who ate that food. The luminous power of luminescent bacteria exposed to serum from these test individuals was significantly greater than that of those individuals who had eaten conventionally heated food or raw foods. This led the authors of the study to the conclusion that such technically derived energies MAY be passed along to man inductively via the ingestion of microwaved foods(2-3).
In 1973, 2 American scientists, P. Czerski and W.M. Leach (4) proved that microwaves cause cancer in animals.
A group of scientists at the Stanford University School of Medicine in California discovered that microwaving breast milk at high temperatures (72°C to 98°C) caused a marked decrease in activity of all the tested anti-infective factors. E. coli growth at >98°C was 18 times that of control human milk. Even at 20°C to 25°C, E. coli growth was 5 times that of control human milk. Because microwave radiation leads to a significant loss of the immunological properties of milk, the authors of the study concluded that microwaving is definitely "not a suitable heat treatment modality for breast milk".(5)
Their study on the effects of microwaved food on human beings in comparison to conventionally prepared food showed that food which had been cooked in a microwave oven caused significant changes in the blood immediately after ingestion by the test individuals.(2-3)
re http://www.healingdaily.com/microwave-ovens.htm
just one perspective..
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