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You Know Microwaves Are Bad For You But This Is What You Didn’t Know

You Know Microwaves Are Bad For You But This Is What You Didn’t Know

Over 95% of all American homes use a microwave to heat food, as confirmed by the Southwest Museum of Engineering, Communication, and Computation (SMECC).

Also known as the “Radaranges” in the past, microwaves used a principle in which electromagnetic waves pass through food, and the molecules jump up and around, and heat up, of course. These waves are faster than the speed of light.

Microwave ovens contain a magnetron that releases the energy needed for this process. This energy alters the polarity of molecules, switching them to the negative side.

The polarity chances over millions of times within a second. Can you believe that?

The electromagnetic waves force polarized molecules to radiate about millions of times in every second. In other words, your food is heated up, but you get it served with “structural isomerism,” a type of structural damage of the molecules.

According to Dr. Joseph M. Mercola, a famous alternative medicine proponent, osteopathic physician, and web entrepreneur, “they bounce around the inside of your [microwave] oven and are absorbed by the food you put in it.”

The rapid rotation of water molecules and high frequencies heat up food, and change its molecular structure, meaning you get less nutrients.

Dr. Hans Hertel, a Swiss biologist, and food scientist did a study to determine the damage caused by microwaving. Participants lived in controlled conditions and ate raw food, conventionally prepped meals, and microwaved food. The monitoring lasted for 8 weeks.

Blood tests showed that microwaved foods actually changed blood counts in participants.

According to Hans Hertel:

“There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of milliwatts…

This is how microwave cooking heat is generated – friction from this violence in water molecules. Structures of molecules are torn apart, molecules are forcefully deformed (called structural isomerism) and thus become impaired in quality.”

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