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You're Told That Microwave Ovens Are Dangerous, But That's What We Do Not Tell You

You're Told That Microwave Ovens Are Dangerous, But That's What We Do Not Tell You

Microwave Ovens

During the 1940-1945 war, it was found in factories specialized in the manufacture of radars that they were able to warm the hands of the workers. Thus some have come to the conclusion that it was possible to use the characteristics of these microwaves to warm the tea. At the end of the war the surplus production of radars no longer useful was therefore thanks to Percy Spencer reoriented to a completely different use, which caused the birth of the very first microwave oven in 1945.

An invention quickly become crucial for many

Although the microwave oven is, in recent years, controversial, its use is very common among people on a daily basis. Statistics show that 7 out of 10 households have microwaves.

In the United States, for example, the microwave oven is seen as something almost impossible to abandon, so much so that 95% of American homes own and use it several times a day, according to the Southwestern Museum. West for Engineering, Communication and Calculations (SMECC).

What is this technology really about?

This furnace generates, through its magnetron, energy in the form of electromagnetic microwaves moving at the speed of light. This energy converts the polarity of positive molecules into negative ones. A polarity that changes millions of times every second inside the oven. These microwaves then bombard the molecules of different foods and cause the polarized molecules to radiate at the same frequency, that is to say, several million times per second. It is this friction that just heats the food and causes a structural isomerism, which is actually a deterioration of food molecules.

Hans Hertel, a Swiss biologist and food specialist, conducted a study and was able to identify the effects of microwave-safe foods. The experience was that for 8 weeks, 8 people live in a controlled environment intermittently eating conventionally cooked foods and others cooked in the microwave. Blood samples were collected and analyzed at the same time after each meal. Microwave foods have produced changes in the chemical composition of the blood.

The Swiss scientist also explains: "There is no atom, molecule or cell belonging to any organic system capable of withstanding such violent and destructive power, whatever the duration, not even a low energy scale to milliwatts ... This is how the heat of microwave cooking is generated, a friction of such violence in the water molecules. The structures of these molecules inevitably tear and deform, altering their quality. "

The harmful effects of electromagnetic waves

Before listing the pernicious effects of this technology, it should first be recalled that in 1991, a lawsuit was filed against a hospital in Oklahoma following the death of a patient who received warmed blood. in a microwave oven and that Russia banned its use in 1976. Here are some examples of the disastrous effects of these waves:

- Can cause permanent damage to the brain by "short-circuiting" the electrical impulses taking place in it.

- promote the development of cancer cells in human blood.

- Minerals, vitamins and other nutrients in food are drastically reduced.

- Cause deficiencies in the immune system by altering the functioning of the lymphatic glands and serum.

- Loss of memory, concentration, emotional instability and a decrease in intelligence can result.

- Heating milk and cereal grains in the oven turns some of their amino acids into carcinogens.

- Defrost fruits in this way, convert their glucosides into carcinogenic substances.

- A short exposure of raw, cooked or frozen vegetables changes their plant alkaloids into carcinogens.

in summary, microwave ovens not only cause cancer but also other diseases and destroy everything that is good for our body in what we eat and turn it against it, which should push us to think twice before using it and move away from it permanently.