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Why has Russia banned the use of microwave ovens?
"Consumers are dying today in part because they continue to eat dead food killed by microwave ovens. They take a perfectly healthy piece, loaded with vitamins and nutrients, and then irradiate it in the microphone. -waves and destroys almost all of its nutritive side.
Humans are the only animals on the planet to destroy the nutritional value of their food before eating it. All other animals consume food in its natural, unprocessed state, but humans are actually at risk to make food less nutritionally rich before consumption. No wonder they are the poorest afflicted mammals on the planet ...
In Russia, microwave ovens were banned in 1976 because of their negative health consequences as various studies on its use have shown. The ban was lifted after Perestroika in the early 90s.
The invention of microwave ovens and its widespread adoption by the population coincides with the onset of obesity in the developed nations of the world. The microwave not only made it possible to eat more obesity-promoting foods, it also destroyed a majority of the nutritional components of these foods, leaving consumers in an increasing state of overeating with malnutrition. In other words, people eat too many calories but not enough real nutrients. The result is, of course, what we are seeing today: galloping diabetes, cancer, heart disease, depression, kidney failure, liver problems and more.
These diseases are all caused by the combination of malnutrition and exposure to toxic chemicals (plus other factors such as emotional trauma, lack of exercise, etc.). Microwaves virtually create automatic malnutrition and exposing oneself to toxic chemicals is easy to do by simply eating processed foods (which are universally made with the addition of poisons present as preservatives, colors, flavor enhancers, etc.).
Cooking in the microwave is, technically, a form of food irradiation. I find it interesting that people who say they never eat "irradiated" food have no hesitation in "microwaveing" their food. It's the same thing (just a different wavelength). In fact, microwaves were originally called "radar cookers". It sounds weird today, doesn't it? But when the first microwaves were introduced in the 70s, they were proudly promoted as radar cookers. (Photo: 9th day after watering with microwave water (left) and normal water)
You expose your food to high frequency radar and it gets hot. We looked at it as a sort of miracle of the space age in the 70s. Maybe one day an inventor will create a food heater that does not radically change its nutritional value, but I do not no illusions about it. The best way to heat food now is probably to use a simple mini-oven and heat as low as possible.
By the way, the microwave works as advertised. It heats your food. But the mechanism that produces heat causes internal damage to the delicate molecular structures of vitamins and phytonutrients. The minerals are largely unaffected, however, so you get the same magnesium, calcium, and zinc in microwave-cooked foods as those cooked otherwise, but all of the important B vitamins, anthocyanins, flavonoids, and other nutritional elements are easily destroyed by microwave ovens.
The microwave is the device of the living dead. People who use the microwave on a regular basis are on the verge of degenerative diseases and a permanent battle against obesity. The more you use the microwave, the worse your nutritional status becomes and the more likely you are to be diagnosed with various illnesses and put on medication which, of course, will create other health problems that lead to a health slump.
Do yourself a favor: throw away your microwave. It is easier to avoid using it if there is not one in your environment. It will make room on your counter, save electricity and greatly improve your eating habits. Your best bet is to try to eat more raw. This is how you will get the best nutrition.
Here are some of the recent discoveries in microwave food:
1. Foods cooked in the microwave lose between 60 and 90% of their vital energy and this type of cooking accelerates the structural disintegration of food.
2. Microwave cooking creates carcinogens in milk and cereals.
3. Cooking in the microwave changes the basic elements of food, causing digestive disorders.
4. Cooking in the microwave changes the chemistry of food, which can lead to malfunctions of the lymphatic system and a degeneration of the body's ability to protect itself from cancer.
5. Food cooked in the microwave causes a higher percentage of cancer cells in the bloodstream.
6. Cooking in the microwave alters the decomposition of elementary substances if raw, cooked or frozen vegetables are exposed for a very short time and there is a formation of free radicals. (which destroys the argument of just using the oven to thaw)
7. Microwave foods have caused cancerous tumors in the stomach and intestines, degeneration of peripheral cell tissue, and a gradual weakening of the digestive and excretory systems in a large percentage of people.
8. Foods cooked in the microwave have lowered the body's ability to use B-complex vitamins, vitamin C, vitamin E, essential minerals, and lipotropics (which correct or prevent fat buildup in the liver)
9. The environment in the microwave field also causes a lot of health problems.
10. Meals prepared and heated in the microwave created:
• d-Nitrosodiethanolamine (a well known carcinogen)
• Destabilization of the biomolecular components of active proteins
• The creation of an effect linking to the radioactivity of the atmosphere
• The creation of carcinogens in the protein components of milk and cereal grains.
11. Microwave emissions have also led to an alteration in the catabolic behavior of glucoside and galactoside - elements inside frozen fruit and then thawed in this way.
12. Microwaves have altered the catabolic behavior of the plant alkaloid when raw, cooked or frozen vegetables have been exposed for a very short time.
13. Carcinogenic free radicals form in certain mineral formations of plants, especially in raw root vegetables.
14. Due to chemical alterations in food substances, dysfunctions occur in the lymphatic system, resulting in the ability of the immune systems to degenerate to protect themselves from cancerous tumors.
15. The unstable catabolism of food cooked in the microwave alters their elementary substances, causing disorders of the digestive system.
16. Those who ingest food cooked in the microwave have shown a statistically higher incidence of stomach and intestinal cancer, plus a general degeneration of peripheral cellular tissue with a gradual decline in digestive and excretory function.
17. Exposure to microwaves resulted in a significant decrease in the nutritional value of all of the foods studied and a marked acceleration of the structural disintegration of all foods.
Mike Adams of NaturalNews says, about microwaves:
“The increase in widespread nutritional deficiencies in the Western world is perfectly suited to the introduction of the microwave oven. It is not a coincidence. Microwave ovens heat food through a process of molecular friction, but this same molecular friction quickly destroys the delicate molecules of vitamins and phytonutrients found naturally in food.
A study has shown that switching vegetables to the microwave destroys up to 97% of the nutritional content (vitamins and other plant-based nutrients that prevent disease, boost immune function, and improve health). In other words, eating raw broccoli provides you with extremely effective natural anti-cancer medicine to stop the growth of cancerous tumors. But putting the broccoli in the microwave destroys the anti-cancer nutrients, giving a “dead” and nutritionally depleted food. There is even evidence to suggest that switching to the microwave destroys the harmony of water molecules, creating an energetic pattern of chaos in the water found in all foods. In fact, the common term to irradiate your food is appropriate: using a microwave is a bit like putting a nuclear bomb on your food, then consuming the fallout.
So if you are going to use a microwave oven, it is suggested to place it out of the kitchen in a convenient place. It is advisable not to park in front of a microwave for long periods. There is a lot of research that has been done on microwave ovens and their effects on the human body. The latest studies have not yet been published, but if what is above is not an indication of the negative effects on food, I can only imagine the effects on the human body. "
If you want to make a better life for you and your family, throw out your microwave! A little more time spent preparing a meal = a longer, healthier life! "