Friday, November 15, 2013

MICROWAVE COOKING CAUSES CHRONIC DISEASE AND CANCER




Source Article by Paul Fassa:
Microwave Cooking Worse than What's Known - It Causes Chronic Disease and Cancer
http://www.tbyil.com/Microwave_Cooking_Causes_Chronic_Disease_and_Cancer_Paul_Fassa.htm


"It's not EMF emissions that are the problem. The better ovens are supposedly well shielded. It's not the fact that nutritional value is lowered. Almost all cooking reduces some nutrients and vital enzymes that are needed to get nutrients into your cells. Instead, it's been scientifically determined that microwave cooked or heated foods and liquids create damaging substances that adversely affect consumers' DNA and are carcinogenic.

The Germans were developing microwave cooking apparatus toward the end of WW II to increase troop mobility. Both the Americans and Russians grabbed their work and their papers after the war. The Americans simply decided to allow industry to grab the goods, but the Russians decided to determine if there were any health hazards involved.

And they found them. Soon they banned microwave ovens in the USSR. When the iron curtain went down, so did that ban. After all, microwave ovens need to be sold. And whatever research showed microwave cooking hazards had to be hidden from public view.

The Buried Research

An American scientist named William P. Kopp discovered the Russian research some time after their ban on microwave ovens was lifted and the USSR had shrunk back to just Russia, which was no longer communist.

He has attempted to publish those findings on a large scale. But he has been so marginalized and maligned as a fringe kook that microwave oven fans continue denouncing him today. This is nothing new. It's what industries do to researchers who discover what will reduce their revenue. A summary of the Russian studies that Kopp had attempted to circulate widely is available here.

A more recent study was conducted independently in Switzerland around 1991-2 by Hans Hertel and Bernard H. Blanc of the Swiss Federal Institute of Technology and the University Institute for Biochemistry. Hans was a food processing industry scientist who was fired for expressing his concerns over denaturing food.

With the cooperation of Blanc and access to his laboratory equipment, Hans organized a small group of macrobiotic dieters to stay in a small hotel and participate in his study on microwaved foods under strict rules and supervision to exclude all other variable factors. Hans also participated as a subject.

The findings that demonstrated harm from consuming foods from microwaving were published in a small journal in 1992. But the Swiss Association of Dealers for Electroapparatuses for Households and Industry, known as FEA, struck swiftly. They forced the President of the Court of Seftigen, Kanton Bern, to issue a 'gag order' against Hertel and Blanc.

The threatened penalties for violating the gag order were so harsh, Blanc withdrew his study approval and recanted. But Hertel gave them the finger and fought on. He sued the Swiss government and the FEA.

But it took almost six years for the gag order to be removed. In 1998, the European Court of Human Rights lifted the gag order and fined the Swiss government 40,000 francs to be awarded Hans Hertel. You can look over a summary of his study under the subtopic “Hans Hertel” from this article.



Applied Heat Cooking versus Microwave Cooking

Normally cooked food is heated from the outside in. This is the normal function of thermal dynamics: heat transfering to cold. Although raw food advocates will rightfully point out that cooking destroys nutrients, especially enzymes, normal cooking doesn't create nearly as much damage as microwave cooking.

You may know that microwave radiation heats from the inside out. How is this accomplished? Hertel explains, "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 [of food]. Structures of molecules are torn apart, molecules are forcefully deformed (called structural isomerism) and thus become impaired in quality." (Emphasis added)

Although the sun also emits microwaves, it's the AC current propelling microwave ovens that create an extremely rapid polar shift of the subjected water molecules. Hertel explained that the sun's microwaves are based on a pulsating direct current. This type of microwave radiation doesn't shear molecules because there is no rapid oscillation of polarity.

Besides these thermal modifications, there is 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.

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."

Unnatural and unclassified compounds are created by microwave energy's penetration into organic matter. They are called radiolytic compounds. Many argue that these are created from normal cooking as well. However, Hertel's research has indicated far more radiolytic compounds are created by microwave cooking.

Hertel concludes that the food damaged from microwaving modifies the cellular activity in the human consumers of that food. One's cells are forced by the damaged cells and radiolytic compounds to adapt into an emergency mode of energy production.

The human cells are forced from normal cellular oxidation into the anaerobic energy production of glucose fermentation. This is a cancerous condition. Anaerobic glucose fermentation is how cancer cells survive and thrive when their oxygen respiration is inhibited by internal conditions that create low pH or acidity.

And since it's the water in food that is put under molecular agitation to create heat, you're not safe microwave heating up water for tea or coffee. Even USA doctors have warned against warming up baby formulas or extracted breast milk in microwave ovens.

This a no-brainer: Exchanging cancerous conditions for convenience doesn't make sense."