The Real Truth About Microwave Ovens That Will Make You Never Want To Use One Again

If you are so dependent on the convenience of your microwave oven, you must read this: Microwave ovens pose higher risk of cancer and the long term effects of malnutrition.

It’s high time you knew that there has been mounting research-based evidence, that is strong evidence, that microwave ovens are not safe at all for everyday kitchen use and they should be ditched.

Do you find this suggestion absurd?  

Are you simply one of those who would never go for convenience withdrawal? You may well be, because 68% of the Americans say they simply can’t live without a microwave!

The simple fact that current mainstream medicine cannot understand the connection between microwaved meals and cancer is explained in this way:
The so-called mainstream medicine maintains that nutrition and diet have nothing to do with disease?!

Hence, it keeps its focus on germs and genetic conditions. Just check out hospital foods as a good confirmation of their stubborn attitude!

Although most mainstream MDs may agree that direct contact with the microwave radiation causes health problems, they still cannot make the cancer-causing connection to the food treated in microwave ovens.

The Swiss researcher, Mr. Hans Hertel, conducted his own study on the consequences of microwaving food and how that ‘mutant’ food from microwave cooking provides carcinogens and destroys the nutritional value of the meals.

The independent Swiss study on microwave ovens’ effect on humans through foods was nuked

In 1992, Swiss scientist Hans Hertel, assisted by his colleague Bernard Blanc, conducted an in-depth study on 8 healthy human volunteers in their 20s and 30s. The study included raw milk and pasteurized milk on the one go, and then frozen and fresh vegetables on the other (note: the foods were all first consumed raw, or cooked normally, and then they were microwaved).

The volunteers’ blood was tested before and after each meal. And this was the finding:
“Nutrient damage well beyond normal cooking was present in their blood after consuming microwave cooked food, with abnormalities paralleling the findings of earlier Russian studies.”

Mr. Hertel reached a conclusion that, in addition to direct microwave emissions, technologically-induced energy damage can be passed onto humans with microwaved food.

The blood samples from test subjects – who had consumed microwaved foods – demonstrated decreased lymphocytes (white blood cells) and decreased haemoglobin and cholesterol values, combined with increased luminescence or energy of luminescent bacteria, explained here.

Decreased haemoglobin values results in less oxygen for cells, substituting anaerobic glucose fermentation for cellular energy. When you add this to the carcinogenic effects of microwave energy, you have your own cancer booster “serving” you on a daily basis!

This is how microwave ovens directly agitate and shear your food’s molecules

Normally-cooked food is heated from the outside in since this is the normal function of thermal dynamics: heat transfers to cold. Although raw food advocates will rightfully point out that heat (of all origin) destroys nutrients, especially enzymes, you should be aware that normal cooking does not create nearly as much damage as microwave cooking.

But what you should be aware of is that microwave radiation heats from the inside out.

How is this achieved?

Mr. Hertel explains it:

“Technically produced microwaves are based on the principle of alternating current. Atoms, molecules and cells hit by this hard electromagnetic radiation are forced to reverse polarity 1 to 100 billion times a second.

There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of milliwatts. This is how microwave cooking heat is generated – friction from this violence in water molecules. Structures of molecules are torn apart, molecules are forcefully deformed (called structural isomerism) and thus become impaired in quality.”

So, it’s the water molecules inside foods that are directly agitated first to produce frictional heat. And the journalist Tom Valentine played devil’s advocate by asking this question:
What about microwaves from the sun? Are they harmful?

And Mr. Hertel went on to explain that the sun’s microwaves are based on a pulsating direct current (DC). The sun’s type of microwave radiation does not shear molecules because there is no rapid oscillation of polarity that replicates the alternate current that is AC- powered microwave ovens.

Wait!  There’s More!

Apart from these thermal modifications, there is a direct damage to cell walls and genes from microwaves. Gene altering technology, which includes the biotech food industry, alters genes by weakening them with microwaves.

Mr. Hertel explained further: “The cells are actually broken, thereby neutralizing the electrical potentials – the very life of the cells – between the outer and inner sides of the cell membranes.”

What’s more, strange and unknown compounds are created by microwave energy’s penetration into organic matter. They are named radiolytic compounds. Many scientists argue that these are created when normal cooking takes place as well. However, Mr. Hertel discovered that far more radiolytic compounds are created by microwave cooking!

Mr. Hertel concludes that the food damaged while being microwaved modifies the cellular activity in the human consumers. One’s own tissue and serum cells are forced by the food’s damaged cells and radiolytic compounds to adapt into an “emergency mode” of energy production. Thus the human cells are easily forced from normal cellular oxidation into the anaerobic energy production of glucose fermentation. And this is certainly a cancerous condition.

Anaerobic glucose fermentation is the environment in which cancer cells actually survive and reduplicate.

  1. This is why cancer cells cannot exist in oxygen.
  2. This is why cancer patients should not eat sugar or foods made with sugar.

Obviously, exchanging cancerous conditions for convenience doesn’t make any sense. At least, it doesn’t make any sense to me!

Science needs responsible scientists

These 2 Swiss scientists published their findings and, expectedly, they were quickly sued. An EU appliance trade organization persuaded the court to issue a ‘gag order’ on their findings with vicious repercussions if violated it!

Blanc was so intimidated that he recanted, but Hertel firmly stood his ground. Six years later, in 1998, his appeal was honored by the court’s lifting the gag order and awarding the unrelenting Hans Hertel with 40,000 francs from the Swiss government.

Since then, many scientists have scoffed at the pointed cellular damage and cancerous conditions from microwave cooking without even analyzing these (or other) blood and food tests, or even conducting their own for reference! You will agree that their denial is so typical of the ‘sold out’ scientists.


Swiss Study Part I
Swiss Study Part II