MICROWAVE toxicity-emits radiation

Microwave ovens, is still regularly used as a part of meal preparation and re-heating in approximately 90% of American homes.

Microwaves Alter Your Food’s Chemical Structure

Microwaves heat food by causing the water molecules contained within to vibrate at very high frequencies, eventually turning those molecules into steam. It is this reaction which increases the temperature of your food.

Heating your food in general is known to damage nutrients, but also does “microwave effect.” The study also referenced a 1995 study in which a scientist successfully demonstrated that microwaves – unlike other heating devices – are capable of destroying viral DNA.(1)

Another study conducted in 2003 examined broccoli prepared in the microwave and found that the vegetable had lost 97% of its valuable antioxidant content through the cooking process.

The best possible cooking method also extends into the oil you choose to prepare your food with, since many oils are found to turn rancid when heated past a certain point. You can find out more about that HERE and see one better alternative HERE.

Container Chemicals & Food Fats Leak Into Your Food

Chemicals such as polyethylene terpthalate (PET), benzene, toluene, xylene, the now well-known BPA, and even it’s so-called safer alternative BPS. Many of these chemicals have been linked to the impairment of female reproductive elements and brain development, along with diabetes, prostate disease, and more. The microwaving of fatty foods in “microwave safe” plastic containers has also been found to lead to the release of the known carcinogen dioxins.(1)

Even A New & Safety Inspected Microwave Can Leak Radiation

Even a brand new, perfectly functioning and locking microwave can expose us to up to 400 milliGauss of unwanted radiation. To put that into perspective, a mere 4 milliGauss has been linked to leukemia.(1) Steering clear of microwaves when in use is certainly advisable for all but is particularly critical for both pregnant women and children. Given that microwaves are most often used in the midst of the cooking process, steering clear of them can often be quite difficult, further exemplifying why they should be avoided altogether if possible.

Sources

collective-evolution.com

(1) http://articles.mercola.com/sites/articles/archive/2010/05/18/microwave-hazards.aspx(2) http://www.foodmatters.tv/articles-1/are-you-still-using-a-microwave-oven(3) http://www.health-science.com/microwave_hazards.html

How Do Microwaves Cook Food?

Microwave ovens cook food incredibly fast, warming up refrigerated leftovers in minutes or less. But how does this great invention work?
Here, we explore the science behind one of the most revolutionary household appliances of the 20th century.

Microwaves Are A Form Of Energy

Microwaves are electromagnetic waves that fly through space at the speed of light. We can't see microwaves, but if you could, you would see the microwave cooking chamber light up with an intense glow.
Microwaves are shorter than radio waves but longer than infrared radiation. The microwave used for cooking is about 12 centimeters from crest to crest, says Louis Bloomfield, a professor of physics at the University of Virginia. At this wavelength, microwaves are readily absorbed by most foods. But the particles in a microwave, known as photons, don't have enough energy to damage molecules and cause cancer like ultraviolet rays or X-rays.

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Microwaves are sandwiched between radio waves and infrared light on the electromagnetic spectrum. The microwaves used in cooking around 12 centimeters, or a little wider than the diameter of a baseball.

The Microwave Oven

A component called the magnetron generates microwaves from electricity inside the microwave oven. To
power the magnetron, a transformer converts the standard household electricity from a wall socket of 120 volts to about 4,000 volts or higher. The voltage heats a filament at the center of the magnetron, boiling off electrons.

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Electrons are emitted as the filament heats up.

The electrons would rush out in straight line toward an anode, or positive terminal, that surrounds the filament, but two ring magnets above and below the anode bend the electrons back toward the filament and they fly around in a circular path.

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Magnets bend the electrons back toward the filament in a curved path.

Microwaves are created as the electrons whip past cavities, or openings, in the anode.

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Cavities in the ring-shaped anode create a microwave "whistle" as the electrons blow past.

"It's like blowing across the top of a glass bottle," says Bob Schiffmann, president of the International Microwave Power Institute. But instead of producing a sound whistle, oscillating waves are generated at a specific frequency, typically 2.45 gigahertz. The microwaves are transmitted into the cooking compartment by an antenna where they are bounced around eventually penetrating the food.

Dan Izzo/YouTube

The microwave door contains a metal mesh that reflects the microwaves like a mirror and keeps them from leaking out. The mesh holes are too small for microwaves to escape through but large enough that visible light can, so we can see what's cooking inside.

Most microwaves have a glass turntable that moves the food around like a carousel so that it heats evenly. If the food wasn't being rotated, parts of your meal would get stuck in the microwave's hot and cold spots.

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How Microwaves Cook Food

When you hit the start button "it usually takes about 2 seconds to heat up a filament inside the magnetron tube," says Schiffmann. The microwaves are then blasted into the food compartment.
The commonly used frequency of microwaves, 2.45 gigahertz, is easily absorbed by water, fat, and sugar. Says Bloomfield: "The waves are at the right frequency to penetrate deep into food and they deliver cooking power primarily to the food's water content. Water-free solids barely absorb microwaves." That's why microwave-safe containers don't get as hot as the food inside them.
Microwaves heat food, like a cup of coffee or a slice of lasagna, by twisting water molecules back and forth. Water molecules are positively charged at one end and negatively charged at the other. A single water molecule looks like Mickey Mouse's head, says Bloomfield. You can think of the negatively charged oxygen atom as Mickey's face and the two smaller positively charged hydrogen atoms as Mickey's ears.
The positively charged end of the water molecule tries to align itself with the microwave's electric field while the negatively charged end points the other way. But because the field reverses 2.5 billion times a second, Mickey's ears and face are being twisted back and forth rapidly.
As the molecules twist back and forth, they rub into each other. This creates friction, which produces heat.

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A single water molecule has a negative and positive charge at both ends.

A microwave cooks food much faster than a conventional oven because it heats both the inside and outside of the food the same time, says Schiffmann. A conventional oven or frying pan heats the surface of the food first and the heat gradually moves toward the center. Because the air inside the microwave oven is room temperature, foods don't get brown or crispy as they would with other forms of cooking.

-From business insider.

HAZARDS OF MICROWAVE COOKING??

Consumers are dying today in part because they continue to eat dead foods that are killed in the microwave. They take a perfectly healthy piece of raw food, loaded with vitamins and natural medicines, then nuke it in the microwave and destroy most of its nutrition.
Humans are the only animals on the planet who destroy the nutritional value of their food before eating it.
All other animals consume food in its natural, unprocessed state, but humans actually go out of their way to render food nutritionally worthless before eating it. No wonder humans are the least healthy mammals on the planet.
The invention of the microwave and its mass adoption by the population coincides with the onset of obesity in developed nations around the world. Not only did the microwave make it convenient to eat more obesity-promoting foods, it also destroyed much of the nutritional content of those foods, leaving consumers in an ongoing state of malnourished overfeeding. In other words, people eat too many calories but not enough real nutrition. The result is, of course, what we see today: Epidemic rates of diabetes, cancer, heart disease, depression, kidney failure, liver disorders and much more.
Microwaves make malnutrition virtually automatic, and being exposed to toxic chemicals is easy to accomplish by simply eating processed foods (which are universally manufactured with the addition of toxic chemicals that act as preservatives, colorings, flavor enhancers and so on).
Here are some of recent scientific 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 disorders.
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 bloodstream.
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 generaldegeneration of peripheral cellular tissues, and a gradual breakdown of the digestive and excretive systems in a statistically high percentage of people.
8. Microwaved foods lowered the body’s ability of the body to utilize B-complex vitamins, Vitamin C, Vitamin E, essential minerals and lipotropics.
9. The microwave field next to a microwave oven caused a slew of health problems as well.
10. Heating prepared meats in a microwave sufficiently for human consumption created:
* d-Nitrosodiethanolamine (a well-known cancer-causing agent)
* Destabilization of active protein biomolecular compounds
* Creation of a binding effect to radioactivity in the atmosphere.
* Creation of cancer-causing agents within protein-hydrosylate compounds in milk and cereal grains.
11. Microwave emissions also caused alteration in the catabolic (breakdown) behaviour of glucoside – and galactoside – elements within frozen fruits when thawed in this way.
12. Microwaves altered catabolic behavior of plant-alkaloids when raw, cooked or frozen vegetables were exposed for even very short periods.
13. Cancer-causing free radicals were formed within certain trace-mineral molecular formations in plant substances, especially in raw root vegetables.
14. Due to chemical alterations within food substances, malfunctions occurred in the lymphatic system, causing degeneration of the immune systems’ capacity to protect itself against cancerous growth.
15. The unstable catabolism of micro-waved foods altered their elemental food substances, leading to disorders in the digestive system.
16. Those ingesting micro-waved foods showed a statistically higher incidence of stomach and intestinal cancers, plus a general degeneration of peripheral cellular tissues with a gradual breakdown of digestive and excretory system function.
17. Microwave exposure caused significant decreases in the nutritional value of all foods studied, particularly:
* A decrease in the bioavailability of B-complex vitamins, vitamin C, vitamin E, essential minerals and lipotrophics
* Destruction of the nutritional value of nucleoproteins in meats
* Lowering of the metabolic activity of alkaloids, glucosides, galactosides and nitrilosides (all basic plant substances in fruits and vegetables)
* Marked acceleration of structural disintegration in all foods.
The microwave does work as advertised, by the way. It makes your food hot. But the mechanism by which heat is produced causes internal damage to the delicate molecular structures of vitamins and phytonutrients. Minerals are largely unaffected, however, so you’ll still get the same magnesium, calcium and zinc in microwaved foods as you would in non-microwaved foods, but the all-important B vitamins, anthocyanins, flavonoids and other nutritional elements are easily destroyed by microwave ovens.
The microwave is the appliance of the living dead. People who use the microwave on a regular basis are walking down a path towards degenerative disease and a lifelong battle with obesity. The more you use the microwave, the worse your nutritional state gets, and the more likely you are to be diagnosed with various diseases and put on pharmaceuticals which, of course, will create other health problems that lead to a grand spiraling nosedive of health.
There is a lot of researching being conducted into microwave oven and the effects that it may have on human bodies. Final studies have not been released as yet, but if the above is any indication to the negative affects on food, I can only imagine the effects on the human body.