After reading a report in the BBC News about an American company that has developed a technique for bread to stay mould free up to 60 days and that the bread is zapped in a sophisticated microwave oven which kills the spores that causes the problem of mould, all for the aim to reducing the amount of bread that is thrown out each day, I became rather concerned.
With the knowledge that we have about how microwave ovens work, I questioned do I really want to buy bread that has been treated this way? The answer is quite simply, absolutely not! The solution? Don't buy too much at one time, only buy what you need.
When I first heard about the dangers of the microwave oven in 2002, we immediately stopped using ours. At that time we had not one, but two microwave ovens. One was inherited from my late mother-in-law. What we found interesting is that once we made the immediate decision not to use microwave ovens again, we did not miss them, at all. - Ed.
Is it possible that millions of people are ignorantly sacrificing their health in exchange for the convenience of microwave ovens? Why did the Soviet Union ban the use of microwave ovens in 1976? Who invented microwave ovens, and why? The answers to these questions may shock you into throwing out your microwave oven.
Over 90% of American and I suspect Australian and British homes have microwave ovens used for meal preparation. Because microwave ovens are so convenient and energy efficient, compared to conventional ovens, very few homes or restaurants are without them. In general, people believe that whatever a microwave oven does to foods cooked in it doesn't have any negative effect on either the food or themselves.
Of course, if microwave ovens were really harmful, our governments would never allow them on the market, would they? - Would they?
Regardless of what has been "officially" released concerning microwave ovens, we have personally stopped using ours based on the research facts outlined in this article.
The purpose of this report is to show proof - evidence - that microwave cooking is not natural, nor healthy, and is far more dangerous to the human body than anyone could imagine.
However, the microwave oven manufacturers, Washington City 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, and occupy a part of the electromagnetic spectrum of power, or energy. Microwaves are very short waves of electromagnetic energy that travel at the speed of light (186,282 miles per second).
In our modern 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.
Every microwave oven contains a magnetron, a tube in which electrons are affected by magnetic and electric fields in such a way as to produce micro wavelength radiation at about 2450 Mega Hertz (MHz) or 2.45 Giga Hertz (GHz).
This microwave radiation interacts with the molecules in food. All wave energy changes polarity from positive to negative with each cycle of the wave. In microwaves, these polarity changes happen millions of times every second. Food molecules - especially the molecules of water - have a positive and negative end in the same way a magnet has a north and a south polarity.
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 polar 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 the power going into only one narrow frequency of the energy spectrum. Energy from the sun operates in a wide frequency spectrum.
Many terms are used in describing electromagnetic waves, such as wavelength, amplitude, cycle and frequency:
Cycle determines the unit of frequency, such as cycles per second, Hertz, Hz, or cycles/second.
Frequency determines the number of occurrences within a given time period (usually 1 second);
The number of occurrences of a recurring process per unit of time, i.e. the number of repetitions of cycles per second.
Radiation = spreading energy with electromagnetic waves
Radiation, as defined by physics terminology, is "the electromagnetic waves emitted by the atoms and molecules of a radioactive substance as a result of nuclear decay." Radiation causes ionisation, which is what occurs when a neutral atom gains or loses electrons. 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.
We've all been told that microwaving food is not the same as irradiating it (radiation "treatment").
The two processes are supposed to use completely different waves of energy and at different intensities. No FDA or officially released government studies have proven current microwaving usage to be harmful, but we all know that the validity of studies can be - and are sometimes deliberately - limiting. Many of these studies are later proven to be inaccurate. As consumers, we're supposed to have a certain degree of common sense to use in judgement.
Take the example of eggs and how they were "proven" to be so harmful to our health in the late 1960's. This brought about imitation egg products and big profits for the manufacturers, while egg farms went broke. Now, recent government sponsored studies are saying that eggs are not bad for us after all. So, whom should we believe and what criteria should we use to decide matters concerning our health?
Since it's currently published that microwaves - purportedly - don't leak into the environment, when properly used and with approved design, the decision lies with each consumer as to whether or not you choose to eat food heated by a microwave oven or even purchase one in the first place.
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About the author
Rob McIntyre has a degree in Physical Education with a major in nutrition. He was the New Zealand National Swimming Coach, assigned to Sports Council. The NZ Sports Medicine Federation participated in a world-wide data gathering program sponsored by the World Health Organisation and Rob participated in the physiology testing program. Since the 1980 Olympics, Rob has made it a personal challenge to discover why we do need to use vitamins and mineral supplementation, why there is an increasing lack of nutrition in our foods, even in natural produce and how these nutritional deficiencies, coupled with increases in environmental toxins, are directly linked to most of the modern diseases. Books, CDs and DVDs are available from Rob McIntyre on the Better Living website.
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