The best way to devalue your food. Part 1. (Lita Lee)

The majority of western and somewhat developed homes now have microwave ovens used for meal preparation. Because microwave ovens are so convenient and energy efficient, as compared to conventional ovens, very few homes or restaurants are without them. In general, people believe that whatever a microwave oven does to the food cooked in it, doesn’t have any negative effect on either the food itself or them. 
Of course, if microwave ovens were really harmful, international governments would never allow them on the market, would they? 

Regardless of what has been “officially” released concerning microwave ovens, I myself and close family have stopped using ours based on the research facts outlined in the abundance of literature.

The purpose of this blog is to show – evidence – that microwave cooking is not natural, neither is it healthy, and is far more dangerous to the human body than anyone could imagine. However, the microwave oven manufacturers, global politics, and plain old human nature are suppressing the facts and evidence. Because of this, people are continuing to microwave their food – in blissful ignorance – without knowing the effects and danger of doing so.

How do microwave ovens work?
 Microwaves are a form of electromagnetic energy, like light waves or radio waves, they occupy a part of the electromagnetic spectrum of power. Microwaves are very short waves of electromagnetic energy that travel at the speed of light (186,282 miles per second). In our technological age, microwaves are used to relay long distance telephone signals, television programs, and computer information across the earth or to a satellite in space. But the microwave is most familiar to us as an energy source for cooking food.

In commercial models, the oven has a power input of about 1000 watts of alternating current. As these microwaves generated from the magnetron bombard the food, they cause the molecules to rotate at the same frequency millions of times a second. All this agitation creates molecular friction, which heats up the food. 
The friction also causes substantial damage to the surrounding molecules, often tearing them apart or forcefully deforming them. The scientific name for this deformation is structural isomerism. By comparison, microwaves from the sun are based on principles of pulsed direct current (DC) that don’t create frictional heat; microwave ovens use alternating current (AC) creating frictional heat. A microwave oven produces a spiked wavelength of energy with all

Darjeeling's healing morning spectrum

the power going into only one narrow frequency of the energy spectrum. 

Energy from the sun operates in a wide frequency spectrum.

In simpler terms, a microwave oven decays and changes the molecular structure of the food by the process of radiation. Had the manufacturers accurately called them “radiation ovens”, it’s doubtful they would have ever sold one, but that’s exactly what a microwave oven is.

Are microwaves unsafe for baby’s milk? 
A number of warnings have been made public, but have been barely noticed. For example, Young Families, the Minnesota Extension Service of the University of Minnesota, published the following in 1989:
 

“Although microwaves heat food quickly, they are not recommended for heating a baby’s bottle. The bottle may seem cool to the touch, but the liquid inside may become extremely hot and could burn the baby’s mouth and throat. Also, the buildup of steam in a closed container, such as a baby bottle, could cause it to explode. 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 breast milk, some protective properties may be destroyed. Warming a bottle by holding it under tap water, or by setting it in a bowl of warm water, then testing it on your wrist before feeding may take a few minutes longer, but it is much safer.”

Dr. Lita Lee of Hawaii reported in the December 9, 1989 Lancet:
 

“Microwaving baby formulas converted certain trans-amino acids into their synthetic cis-isomers. Synthetic isomers, whether cis-amino acids or trans-fatty acids, are not biologically active. Further, one of the amino acids, L-proline, was converted to its d-isomer, which is known to be neurotoxic (poisonous to the nervous system) and nephrotoxic (poisonous to the kidneys). It’s bad enough that many babies are not nursed, but now they are given fake milk (baby formula) made even more toxic via microwaving.”

Blood that was microwaved killed a patient
 In 1991, there was a lawsuit in Oklahoma concerning the hospital use of a microwave oven to warm blood needed in a transfusion. The case involved a hip surgery patient, Norma Levitt, who died from a simple blood transfusion. It seems the nurse had warmed the blood in a microwave oven. This tragedy

Whilst not an oven, the mobile/cell phone utilises
microwave frequency in order to communicate and
while 'non-ionising', the accumulative effects of
chronic exposure are real.  

makes it very apparent that there’s much more to “heating” with microwaves than we’ve been led to believe. Blood for transfusions is routinely warmed, but not in microwave ovens. In the case of Mrs. Levitt, the microwaving altered the blood and it killed her. 
It’s very obvious that this form of microwave radiation “heating” does something to the substances it heats. 


One short-term study found significant changes in the blood of individuals consuming microwaved milk and vegetables. Eight volunteers ate various combinations of the same foods cooked different ways. All foods that were processed through the microwave ovens caused changes in the blood of the volunteers. Haemoglobin levels decreased and over all white blood cell levels and cholesterol levels increased. Lymphocytes decreased. Luminescent (light-emitting) bacteria were employed to detect energetic changes in the blood. Significant increases were found in the luminescence of these bacteria when exposed to blood serum obtained after the consumption of microwaved food.

During the Swiss clinical study
, Dr. Hans Ulrich Hertel, who is now retired, worked as a food scientist for many years with one of the major Swiss food companies that do business on a global scale. A few years ago, he was fired from his job for questioning certain processing procedures that denatured the food.
 In 1991, he and a Lausanne University professor published a research paper indicating that food cooked in microwave ovens could pose a greater risk to health than food cooked by conventional means. An article also appeared in issue 19 of the Journal Franz Weber in which it was stated that the consumption of food cooked in microwave ovens had cancerous effects on the blood by raising levels oxidative cholesterol. The research paper itself followed the article. On the cover of the magazine there was a picture of the Grim Reaper holding a microwave oven in one of his hands.

Dr. Hertel was the first scientist to carry out a quality clinical study on the effects microwaved nutrients have on the blood and physiology of the human body. His small but well controlled study showed the degenerative force produced in microwave ovens and the food processed in them. The scientific conclusion showed that microwave cooking changed the nutrients in the food; and, changes took place in the participants’ blood that could cause deterioration in the human organism. Hertel’s scientific study was done along with Dr. Bernard Blanc of the Swiss Federal Institute of Technology and the University Institute for Biochemistry.

Other Eastern European scientists also reported the harmful effects of microwave radiation and set up strict environmental limits for their usage. The United States has not accepted the European reports of harmful effects, even though the EPA estimates that radio frequency and microwave radiation sources in America are increasing at 15% per year.

Carcinogens in microwaved food:

In Dr. Lita Lee’s book, Health Effects of Microwave Radiation – Microwave Ovens, and in the March and September 1991 issues of Earthletter, she stated that every microwave oven leaks electro-magnetic radiation, harms food, and converts substances cooked in it to dangerous organ-toxic and carcinogenic products.  

The following is a summary of the Russian investigations published by the Atlantis Raising Educational Center in Portland, Oregon. Carcinogens were formed in virtually all foods tested. No test food was subjected to more microwaving than necessary to accomplish the purpose, i.e., cooking, thawing, or heating to insure sanitary ingestion.

Here’s a summary of some of the results:

•    Microwaving prepared meats sufficiently to insure sanitary ingestion caused formation of Nitrosodienthanolamines, a well-known carcinogen.

•    Microwaving milk and cereal grains converted some of their amino acids into carcinogens.

•    Thawing frozen fruits converted their glucoside and galactoside containing fractions into carcinogenic substances.

•    Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids into carcinogens.

•    Carcinogenic free radicals were formed in microwaved plants, especially root vegetables.

•    Decrease in nutritional value: Russian researchers also reported a marked acceleration of
structural degradation leading to a decreased food value of 60 to 90% in all foods tested. 

The following is a sample of these changes: 
Lymphatic disorders were observed, leading to decreased ability to prevent certain types of cancers. An increased rate of cancer cell formation was observed in the blood. Increased rates of stomach and intestinal cancers were observed. Higher rates of digestive disorders and a gradual breakdown of the systems of elimination were observed.

DECREASE IN FOOD VALUE:
 

Microwave exposure caused significant decreases in the nutritive value of all foods researched. The following are the most important findings:

1. A decrease in the bioavailability of B-complex vitamins, Vitamin C, Vitamin E, essential minerals and lipotropics in all foods;

2. A loss of 60-90% of the vital energy field content of all tested foods;

3. A reduction in the metabolic behavior and integration process capability of alkaloids [organic nitrogen based elements], glucosides and galactosides, and nitrilosides;

4. A destruction of the nutritive value of nucleoproteins in meats;

5. A marked acceleration of structural disintegration in all foods.


BIOLOGICAL EFFECTS OF EXPOSURE: 


Exposure to microwave emissions also had an unpredictably negative effect upon the general biological welfare of humans. This was not discovered until the Russians experimented with highly sophisticated equipment and discovered that a human did not even need to ingest the material substance of the microwaved food substances: that even exposure to the energy-field itself was sufficient to cause such adverse side effects that the use of any such microwave apparatus was forbidden in 1976 by Soviet state law.

•    A breakdown of the human “life-energy field” in those who were exposed to microwave ovens while in operation, with side-effects to the human energy field of increasingly longer duration.

•    A degeneration of the cellular voltage parallels during the process of using the apparatus, especially in the blood and lymphatic areas.

•    A degeneration and destabilisation of the external energy activated potentials of food utilisation within the processes of human metabolism.

•    A degeneration and destabilisation of internal cellular membrane potentials while transferring catabolic [metabolic breakdown] processes into the blood serum from the digestive process.

•    Degeneration and circuit breakdowns of electrical nerve impulses within the junction potentials of the cerebrum [the front portion of the brain where thought and higher functions reside].

•    A degeneration and breakdown of nerve electrical circuits and loss of energy field symmetry in the neuroplexuses [nerve centers] both in the front and the rear of the central and autonomic nervous systems.

•    Loss of balance and circuiting of the bioelectric strengths within the ascending reticular activating system [the system which controls the function of consciousness].

•    A long term cumulative loss of vital energies within humans, animals and plants that were located within a 500-meter radius of the operational equipment.

•    Long lasting residual effects of magnetic “deposits” were located throughout the nervous system and lymphatic system.

•    A destabilisation and interruption in the production of hormones and maintenance of hormonal balance in males and females. 

(The health effects of microwaves and microwave ovens)

Because of this brainwave disturbance, negative psychological effects were noted, including loss of memory, loss of ability to concentrate, suppressed emotional threshold, deceleration of intellective processes, and interruptive sleep episodes in a statistically higher percentage of individuals subjected to continual range emissive field effects of microwave apparatus, either in cooking apparatus or in transmission stations.

Conclusions; 
From the above indications, the use of microwave ovens is definitely not advisable and with the decision of the Soviet government in 1976, present scientific opinion in many countries concerning the use of such apparatus is clearly in evidence.

Poisoning yourself isn't convenient.

Be Wise

Beatle.