Microwave Ovens - Not so Convenient for your Health

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History

Microwave ovens were first used by the Nazis in World War II to heat up meals whilst invading the Soviet Union. In 1976 the Russians placed a ban on microwave ovens, after testing their biological effects for 20 years. Gorbachev lifted the ban in 1990.

Swiss scientist Dr. Hans Hertel found that microwaved food resulted in the following:

• Increase in cholesterol levels.
• Decrease in white blood cells, which can be an indicator of poisoning.
• Decrease in red blood cells.
• Decrease in hemoglobin levels.
• Production of radiolytic compounds not found in humans or in nature (having unknown effects).

Microwave oven technicals

Microwaves vibrate water molecules in food by emitting a 2.45 GHz frequency EMF.

Microwaving food affects its nutrients

A 2003 experiment compared different methods of cooking broccoli, finding that microwaving in water destroys 97% of their flavonoid antioxidants and active nutrients. Harvard Health Publishing, 2004 Interestingly, flavonoid loss from steaming was a mere 11%.

Microwave frequencies classified as a Class 2B carcinogen by WHO

Group 2B means they are "possibly carcinogenic to humans".  The WHO reclassified radiofrequency EMFs (3 kHz -300 GHz range) to Group 2B, based on the findings of 30 international scientists who convened at the International Agency for Research on Cancer (IARC) in Lyons, France in 2011 to weigh the data concerning the carcinogenic effects of radiofrequency EMFs, which includes those used by microwave ovens (2.45 GHz). The scientists were concerned that there was an increased risk for glioma, a malignant type of brain cancer, associated with wireless phone use (50 MHz - 3 GHz ).