Studies Show Microwaves Drastically Reduce Nutrients In Food

'I can remember the days growing up in the 1950's and 1960's, when we prepared foods without a microwave oven. Water was boiled on the stove. Chicken was baked in an oven. Vegetables were steamed, baked, or sautéed. Food was whole and fresh. Even a TV dinner was baked in the oven, which took about 15 minutes to warm. And then, modern science and technology brought us the microwave oven that could heat food rapidly, from 30 seconds to a couple of minutes.

The industry has claimed that microwave cooking protects the nutrient content of foods. Somehow, in tasting foods that came out of a microwave oven, the texture was changed as was the flavor. Foods cooked or reheated in microwave ovens became rubbery and lacked the savory smells and layered flavors that come from cooking foods slower and longer.'


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Artificial Butter Flavoring Ingredient Penetrates Blood-Brain Barrier

'Scientists are beginning to understand one of life's enduring mysteries - Diacetyl (DA) is a chemical that imparts the buttery flavour in microwave popcorn. It has a disease named after it because many microwave popcorn factory workers exposed to it have developed a lung condition called diacetyl-induced bronchiolitis obliterans or "Popcorn worker's lung". New evidence found that DA intensifies the damaging effects of an abnormal brain protein linked to Alzheimer’s disease.'


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On Microwaves and Cooking Convenience

 

'Do you use a microwave in your kitchen? People have used these devices since the 1970s, and they have become a  hallmark of convenience in modern life. But the truth is, as with many modern advents to make our lives easier, we are paying a high price with our health for using these types of devices. 

Research has shown microwave ovens to incur serious damage to food during the heating process – from tearing molecules in food apart, causing some nutrients to become inert, to altering the composition to make a healthy substance carcinogenic. There are also issues with plastic containers leeching into the food and exposure to radiation coming from the microwave during the cooking process.' 


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SECRETS OF MICROWAVE COOKING REVEALED

By William Thomas



'Congratulations! You've reclaimed your personal space. The headaches signaling destruction of your brain cells have ceased after you finally ditched your portable phones, cell phone, Bluetooth and wireless routers and disabled your wireless laptop, Kindle and iPad. And everyone on your block's resting easier after stopping that new cell tower from going in down the street.

So why are you still microwaving your meals?

Just because these drastic devices are found everywhere does not make them safe. Over 90% of American homes use microwave ovens to hurry preparation of fresh and processed meals. Along with cell phones, portable phones and wireless routers, the regular hum of microwave ovens bathes nearly every household in North America with pulsating waves of electro magnetism that drown the subtle electro-chemical whisperings within and between our tissues and cells. [mercola.com]



It's not smart to repeatedly zap these fundamental electrical exchanges of life-energy and thought. Often built-in on top of stoves, the invisible emissions from a microwave oven radiate at head level. Aging door seals leak microwaves, while electromagnetic fields (EMF) bypass built-in shielding to irradiate rooms.

Canadian EMF radiation specialist Chris Anderson has measured emissions from the modern (and no longer used) microwave oven in his kitchen in a bedroom more than 30 feet away. He freaks out when he sees pictures of children pressing their faces to the glass watching genetically modified popcorn pop.'

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