Microwave Ovens And Your Health

Very convenient, very fast, but do the foods we cook in microwave ovens retain their nutritional value, or does microwave cooking destroy the very nutrients we need the most?

Today, most homes and restaurants have and use a microwave oven for both cooking and re-heating with the blessings of the Food & Drug Administration and yet, the FDA reports that there is a problem with the release of potentially toxic molecules into the food we are microwaving from the packaging designed to help brown food during the microwave process.

This includes items such as pizza, French fries, waffles, popcorn and breaded fish.

On another note . . . some time back, the magazine "Health & Healing Wisdom" reported that as a result of the findings in a Russian scientific research project concerning the neurological effects of altered magnetic states of microwaved foods, the Russian government outlawed all food microwave apparatus as far back as 1976 (I don't know if that ban still exists).

Another study showed depletion of antibodies and breakdown of enzymes when breast milk is microwaved.

This is probably true of all vegetables since enzymes are destroyed in temperatures above 118°F.

However, with microwaving, you are dealing with high frequency, alternating current, electromagnetic waves, which cause the molecules of the food to move back and forth super rapidly creating high heat by friction, as opposed to normal oven heating which does not violently disturb the foods molecules. This abnormal violent movement of the molecules doesn't appear to be doing these molecules and our food any good.

Put your hand in an oven and you will feel the heat. Put your hand in a microwave and you will destroy it! So what is it doing to our food?

An additional study showed the breakdown of vitamin B-12 in microwaved foods.

In a tightly controlled (and scary) research study, two Swiss researchers sequestered subjects under close scrutiny and blood tested them after randomly eating food that was either microwaved or conventionally cooked.

They found all sorts of potentially nasty stuff:

1.	Blood hemoglobin levels decreased significantly after ingesting microwaved foods, both total levels and the amount contained in each red blood cell.
2.	White blood cell levels tended to increase for no other reason than foods were microwaved.
3.	Microwaves altered protein molecules.
4.	LDL cholesterol (the 'bad' type) increased relative to HDL cholesterol (the 'good' type).

Microwave ovens are BIG business and the manufacturers have done a superb job in getting the public to believe that microvaving is safe for our foods and healthy for us, and making sure that we hear little or nothing about the tests that prove them VERY WRONG!

We do have choices. I have chosen not to use a microwave oven years ago. When in a restaurant, I ask. If they do their cooking with a microwave oven, I walk out. It's another way to keep my body healthy and my heart strong.

What's your choice?

All the best health to you!

Thank You,
Ira Marxe
CEO, Good Health Supplement

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