Microwave Cooking
By Warren King L.Ac.

Ninety percent of modern households have microwave ovens. Microwave ovens vibrate at over 2 million cycles per second (compared to 60 cycles for electric stoves), and the intense vibration can affect the cellular integrity of food as well as be absorbed by those who eat it. Salmonella bacteria , a main cause of food poisoning, have been found to survive in cold spots that do not fully cook.

In a study by Dr. Radwan Farag of Cairo University, it was discovered that just two seconds of microwave energy destroys all the enzymes in a food, thus increasing our enzyme deficiency and altering the frequency of the food. Heating proteins in the microwave for 10 minutes or more may create a new, harmful species of protein. Research showed that microwaved food produced major changes in the subjects’ blood and immune function. These included a decrease in the red blood cells that carry oxygen and take out carbon dioxide; an increase in the percentage of red blood cells and eleukocytes; higher cholesterol; and a decrease in lymphocytes. You may decide that this is a high price to pay for convenience.

And then there is this to think about: the University of Minnesota warned that microwaving a baby’s bottle can cause slight changes in the milk. In the case of a hip-surgery patient in Oklahoma, microwaving blood for a transfusion killed the patient. California scientists found that microwaved cow’s milk grew E. coli bacteria, associated with food poisoning, 18 times more than regular milk.

In another research project, two groups of subjects were fed steamed food or microwaved food. After 10 days, stool samples were taken and analyzed. The group given the steamed food had normal stools while the group given the microwaved food showed stools with a plastic -like texture, altered enzymes, and protein with altered molecular structure which could not be absorbed. Furthermore, ultrasound scans showed adhesive food particles stuck to the stomach wall.

Also, the chemicals used in plastic containers or other microwave packaging can migrate into the food. Dimethyl terephthalate, a suspected carcinogen, is commonly used for microwaved popcorn, pizza, French fries, fishsticks and Belgian waffles. There is also the danger of radiation leaking out of the microwave which could disrupt the delicate balances in our cellular growth. Our bodies are regulated by electrical frequencies and electromagnetic fields. It would be wise to avoid disrupting these frequencies.

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