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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

The food is unevenly heated, because microwaves work using every water molecule they came across, and not every part of the food has the same moisture.

Researchers at the Stanford University did a research based on the effect of microwaves on breast milk.

One of the scientists said that, “microwaving human milk, even at a low setting, can destroy some of its important disease-fighting capabilities.”

Microwaving destroys nutrients, and changes the milk.

Back in 1991, an Oklahoma hospital faced a lawsuit after their patient died due to receiving blood heated in a microwave.

Russians banned microwaves after it was confirmed that they harm health.

Negative effects:
Microwaves destroy minerals, vitamins and other essential nutrients in foodMicrowaved food causes brain damages as it “shortens out” the electric impulses in the brainAmino acids in milk and cereal grains are converted into carcinogensThe same applies to frozen fruitsMicrowaved food affects lymph system and serum, and thus cause immune deficienciesMicrowaving increases the number of free radicals in your bloodThe excessive use of these ovens increase the risk of colon cancer, as they trigger the development of stomach and intestinal cancer growthsEven the slightest exposure of raw, cooked, and frozen veggies turns plant alkaloids into “deadly substances”Microwaved food affects intelligence, concentration, memory, and emotional instability

Here’s what the Comparative study of Food Prepared Conventionally and in the Microwave Oven found:

“Production of unnatural molecules is inevitable. Naturally occurring amino acids have been observed to undergo isomeric changes (changes in shape morphing) as well as transformation into toxic forms, under the impact of microwaves produced in ovens.

One short-term study found significant and disturbing 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. Hemoglobin levels decreased and overall white 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.”

Microwaves are dangerous, and may cause cancer, so try to stay away from them.

Source:www.healthyfoodhouse.com

 

 

 

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