How Microwaves Work

&
Radiation Effects

Lucas Reynard & Paul Woods

SlyPrintProductions

Woods Global Deals

Contents

Contents 3

Introduction 4
Microwaves Effect on the Environment 7
Are Microwave Ovens Safe: 8
The Swiss clinical study 9
Do cell phones (using the same type RF radiation as microwave ovens) cause cancerous
tumors? 12
Continuing the analysis of science to determine whether microwave ovens are safe 13
Counter-argument to Radiolytic compounds being formed by microwave ovens 15
Do microwaves destroy nutrients in food 16
Microwave-caused injury and health risks are possible due to leakage of the radiation 17
Biological Potential Harm from Microwaves (Microwave Health Risks) 20
Do Microwave Ovens Leak EMF Radiation? 23
Do Microwave Ovens Leak EMF Radiation? 23
Legal Limits of EMF Radiation Leakage 24
Legal Limits of EMF Radiation Leakage 24
Health Risks of Microwaving Food with Plastic Packaging 24
Do Microwave Ovens Cause Cancer (Microwave Radiation Cancer) 25
Microwave Sickness Discovered by Russian Scientists 26
Additional Microwave Health Risks (Microwaves Science) 26
Can You Safely Stand In Front of a Microwave while it's cooking? 27
To lessen microwave radiation leakage beware of a dirty microwave oven. 27
Tips on Safe Microwave Oven Operation 28

References: 29

Copyright 31
Introduction

Microwave ovens came on the market in the U.S. in 1954. Now, it is estimated that 96% of
homes in the U.S. have microwave ovens. They are used to cook, reheat and defrost, frozen,
already cooked and raw meat, fruit, vegetables, water and liquids in many households and
commercial food establishments.

Microwave ovens use electromagnetic radiation to heat food. The non-ionizing radiation used by
a microwave does not make the food radioactive. Microwaves are only produced when the oven
is operating. The microwaves produced inside the oven are absorbed by food and produce the
heat that cooks the food. Microwave ovens are constructed to ensure the electromagnetic
radiation does not leave the oven, but this is a concern we will discuss later. The prevention of
leakage of radiation includes safety interlocks which ensure that the oven turns off anytime the
door is opened and seals around the door. Most injuries from microwave ovens are the result of
heat related burns from overheated food or liquids.

Microwaves are low energy waves that rapidly heat your food by a process called dielectric
heating. A magnetron is a high-powered vacuum tube that generates microwaves by subjecting
electrons to magnetic and electrical fields to produce an electromagnetic field with a microwave
frequency of 2.4 gigaHertz.

Microwaves are a form of electromagnetic energy, like light waves or radio waves, and occupy a
part of the electromagnetic spectrum of power, or energy. Microwaves are very short waves of
electromagnetic energy that travel at the speed of light (186,282 miles per second). Today,
microwaves are used to relay long distance telephone signals, television programs, and computer
information across the earth or to a satellite in space. But the microwave is most familiar to us as
an energy source for cooking food.

Every microwave oven contains a magnetron, a tube in which electrons are affected by magnetic
and electric fields in such a way as to produce micro wavelength radiation at about 2450 Mega
Hertz (MHz) or 2.45 Giga Hertz (GHz).

Thus, microwaves are produced inside the oven by the electron tube called a magnetron. The
microwaves are reflected within the metal interior of the oven where they are absorbed by food.
Microwaves cause water molecules in food to vibrate, producing heat that cooks the food. That's
why foods that are high in water content, like fresh vegetables, can be cooked more quickly than
other foods. The microwave energy is changed to heat as it is absorbed by food, and does not
make food “radioactive” or "contaminated."
Although heat is produced directly in the food, microwave ovens do not cook food from the
"inside out." When thick foods are cooked, the outer layers are heated and cooked primarily by
microwaves while the inside is cooked mainly by the conduction of heat from the hot outer
layers. Microwaves heat food by causing water molecules to vibrate 2.5 billion times per second,
eventually turning to steam that heats your food.

The waves bounce through the food and cause water molecules, which are bipolar, to resonate at
very high frequencies. The movement of the water molecules creates molecular friction and heats
up your food.

Microwaves are a form of "electromagnetic" radiation; that is, they are waves of electrical and
magnetic energy moving together through space. Electromagnetic radiation spans a broad
spectrum from very long radio waves to very short gamma rays. The human eye can only detect
a small portion of this spectrum called visible light. A radio detects a different portion of the
spectrum, and an X-ray machine uses yet another portion. Microwave ovens heat food using
microwaves, a form of electromagnetic radiation similar to radio waves.
Radiation exists all around us, from both natural and manmade sources, and is in two forms:
ionizing and non-ionizing radiation.

Radiofrequency (RF) radiation, which includes radio waves and microwaves, is at the
low-energy end of the electromagnetic spectrum. ​It is a type of non-ionizing radiation​.
Non-ionizing radiation has enough energy to move atoms in a molecule around or cause them to
vibrate, but not with enough high energy to ionize (remove charged particles such as electrons).
RF radiation has lower energy than some other types of non-ionizing radiation, like visible light
and infrared, but it has higher energy than extremely low-frequency (ELF) radiation.
Visible light, microwaves, and radio frequency (RF) radiation are forms of non-ionizing
radiation. Non-ionizing radiation does not have enough energy to knock electrons out of atoms.
X-rays and gamma rays are a form of ​ionizing radiation​.

Exposure to ionizing radiation can alter atoms and molecules and cause damage to cells in
organic matter and frequently cause cancer and or other diseases such as in animals and humans.
Examples of high-energy radiation include x-rays and gamma rays. They, as well as some higher
energy UV radiation, are called ionizing radiation, which means they have enough energy to
remove an electron from (ionize) an atom or molecule. This can damage the DNA inside of cells,
which can result in cancer.

Ionizing radiation is a form of energy that acts by removing electrons from atoms and molecules
of materials that include air, water, and living tissue. Ionizing radiation can travel unseen and
pass through these materials.

If RF radiation (non-ionizing) is absorbed in large enough amounts by materials containing

water, such as food, fluids, and body tissues, it can produce heat as in the microwave oven. This
can lead to burns and tissue damage. Although RF radiation does not cause cancer by damaging
DNA in cells the way ionizing radiation does, there has been concern that some forms of
non-ionizing radiation might have biological effects that could result in cancer in some
circumstances. We will address the biological effects later in this eBook.

Man-made RF radiation (non-ionizing) is used for many different things​, such as:
*Broadcasting radio and television signals
*Transmitting signals from cordless telephones, cell phones and cell phone towers, satellite
phones, and 2-way radios
*Radar
*WiFi and Bluetooth
*Cooking food (in a microwave oven)
*Heating body tissues to destroy them in medical procedures
*“Welding” pieces of polyvinyl chloride (PVC) using certain machines
*Millimeter wave scanners (a type of full body scanner used for security screening) in airports
and some courthouses
*Infrared radiation used in heat lamps
*Tanning beds and black lights. Tanning through the use of tanning beds and tanning devices
exposes the consumer to UV radiation. Exposure to tanning beds and tanning devices also
increases the chance of developing skin cancer.

Natural RF radiation (non-ionizing) comes from Ultraviolet (UV) radiation from the sun.
Radiation in the ultraviolet band and at lower energies (to the left of ultraviolet) is called
non-ionizing radiation, while at the higher energies to the right of the ultraviolet band is called
ionizing radiation.
Put simply, non-ionizing radiation differs from ionizing radiation in the way it acts on materials
like air, water, and living tissue. Unlike x-rays and other forms of ionizing radiation,
non-ionizing radiation does not have enough energy to remove electrons from atoms and
molecules. Non-ionizing radiation can heat substances.

Definition of terms:
Many terms are used in describing electromagnetic waves, such as wavelength, amplitude,
cycle and frequency:
*​Wavelength​ determines the type of radiation, i.e. radio, X-ray, ultraviolet, visible, infrared, etc.
*​Amplitude​ determines the extent of movement measured from the starting point.
*​Cycle ​determines the unit of frequency, such as cycles per second, Hertz, Hz, or cycles/second.
*​Frequency determines the number of occurrences within a given time period (usually 1 second); The
number of occurrences of a recurring process per unit of time, i.e. the number of repetitions of cycles per
second.
*Radiation ​= spreading energy with electromagnetic waves (non-ionizing & ionizing radiation)
*Food molecules – especially the molecules of water – have a positive and negative end in the same way
a magnet has a north and a south polarity.

This RF microwave (non-ionizing) radiation interacts with the molecules in food. All wave
energy changes polarity from positive to negative with each cycle of the wave. In microwaves,
these polarity changes happen ​millions of times every second.

In commercial models, the microwave oven has a power input of about 1000 watts of alternating
current. As these microwaves generated from the magnetron bombard the food, they cause the
polar molecules to rotate at the same frequency... millions of times a second. All this agitation
creates molecular friction, which heats up the food. Distinct from microwave ovens, microwaves
from the sun are based on principles of pulsed direct current (DC) that don’t create frictional
heat; microwave ovens use alternating current (AC) creating frictional heat. A microwave oven
produces a spiked wavelength of energy with all the power going into only one narrow frequency
of the energy spectrum. Energy from the sun operates in a wide frequency spectrum.

Microwaves Effect on the Environment

Magnetrons in all microwave ovens are made from a limited resource and are not
environmentally sustainable.
The profusion of satellites in our atmosphere leads to the dielectric heating of our planet. This is
similar to a magnetron in a microwave oven: as the satellites rotate around the earth, the earth
spins in the opposite direction inside that rotation, creating a spinning cooking chamber in our
atmosphere. There are millions of devices on the Earth connecting to thousands of satellites,
resulting in consistently high levels of microwave radiation.

The electromagnetic flow of the earth’s magnetic field guides all microwaves towards the North
Pole. Microwave frequencies pass through the ice and water on earth and its atmosphere, causing
dielectric heating of the glaciers and water particles in the air. This phenomenon contributes to
melting icebergs and rising ocean temperatures. It also contributes to the greenhouse effect and
potentially to ozone depletion.

Are Microwave Ovens Safe:

There has been surprisingly little research on how microwaves affect organic molecules, or how
the human body responds to consuming microwaved food. In America, neither universities nor
the federal government have conducted any tests concerning the effects on our bodies from
eating microwaved foods. Isn’t that a bit odd? They’re more concerned with studies on what
happens if the door on a microwave oven doesn’t close properly.

The U.S. government, the FDA and the majority of doctors in the U.S. are of the opinion that
microwaved food & liquids and the process of microwaving such, when properly performed with
properly functioning microwaves, are safe. U.S. government studies regarding current
microwaving usage deem microwaves ovens not to be harmful, but we all know that the validity
of studies can be – and are sometimes deliberately – limiting. Many of these studies are later
proven to be inaccurate. As consumers, we’re supposed to have a certain degree of common
sense to use in judgment.

For example: Are eggs unhealthy because they supposedly clog your arteries and increase your
risk of heart attack, or now deemed healthy because they are almost the perfect food, raising
our good HDL cholesterol and changing the bad (LDL) cholesterol from small and dense to
large and benign? Is butter now healthier than margarine or not…depends on when you ask the
question. Coconut oil was bad because it is a saturated fat that should be avoided, whereas
now coconut oil can cure what ails you. Coffee was deemed bad because it has caffeine,
whereas, now it may prevent cancer and is loaded with antioxidants and other nutrients that
improve your health. Salt, deemed bad because it raises blood pressure and increases the risk
of premature death, now doctors are saying too little salt can actually lead to premature death.
Chocolate, under the old wisdom warned it gives you pimples, makes you fat and creates
heartburn. Now chocolate (especially dark chocolate) is advised since it is loaded with
antioxidants to build your immune system. Old thought: Popcorn is junk food and new wisdom is
it is loaded with nutrients. Most recently, is marijuana an evil harmful drug or the medical answer
to many patients’ suffering? Was the drinking water safe as the government said or is it loaded
with lead if we lived in Flynt Michigan? You get the idea.

There are some concerning studies that have been conducted that we will discuss and the general
knowledge of the science surrounding what microwave ovens do to food and how that food
reacts, that continue to make this a controversial issue, especially among naturalists, as well as
alternative and holistic advocates. Both sides have reached completely opposed views of the
safety of microwaved food and are adamant that the "other side" is either paranoid,
conspiratorial, or profit-oriented.

The Swiss clinical study

Dr. Hans Ulrich Hertel, who is now retired, worked as a food scientist for many years with one
of the major Swiss food companies that do business on a global scale. He was fired from his job
and censored for questioning and publishing a report that certain processing procedures
(microwave ovens) denatured the food, resulting in potentially hazardous molecular changes to
the microwaved food.
In 1991, he and a Lausanne University professor published a research paper indicating that food
cooked in microwave ovens could pose a greater risk to health than food cooked by conventional
means. An article also appeared in issue 19 of the Journal Franz Weber in which it was stated
that the consumption of food cooked in microwave ovens had cancerous effects on the blood.
The research paper itself followed the article. On the cover of the magazine there was a picture
of the Grim Reaper holding a microwave oven in one of his hands.

Dr. Hertel was the first scientist to conceive and carry out a quality clinical study on the effects
microwaved nutrients have on the blood and physiology of the human body. His small but well
controlled study showed the degenerative force produced in microwave ovens and the food
processed in them. The scientific conclusion showed that microwave cooking changed the
nutrients in the food; and, changes took place in the participants’ blood that could cause
deterioration in the human system. Hertel’s scientific study was done along with Dr. Bernard H.
Blanc of the Swiss Federal Institute of Technology and the University Institute for Biochemistry.

In intervals of two to five days, the volunteers in the study received one of the following food
variants on an empty stomach:
Raw milk
The same milk conventionally cooked
Pasteurized milk
The same raw milks cooked in a microwave oven
Raw vegetables from an organic farm; the same vegetables cooked conventionally
The same vegetables frozen and defrosted in a microwave oven and
The same vegetables cooked in the microwave oven.

Once the volunteers were isolated, blood samples were taken from every volunteer immediately
before eating. Then, blood samples were taken at defined intervals after eating from the above
milk or vegetable preparations.

Significant changes were discovered in the blood samples from the intervals following the foods
cooked in the microwave oven. These changes included a decrease in all hemoglobin and
cholesterol values, especially the ratio of HDL (good cholesterol) and LDL (bad cholesterol)
values.

Lymphocytes (white blood cells) showed a more distinct short-term decrease following the
intake of microwaved food than after the intake of all the other variants. Each of these indicators
pointed to degeneration.

Additionally, there was a highly significant association between the amount of microwave
energy in the test foods and the luminous power of luminescent bacteria exposed to serum from
test persons who ate that food. This led Dr. Hertel to the conclusion that such technically derived
energies may, indeed, be passed along to man inductively via eating microwaved food.
According to Dr. Hertel, “Leukocytosis, which cannot be accounted for by normal daily
deviations, is taken very seriously by hemotologists. Leukocytes are often signs of pathogenic
effects on the living system, such as poisoning and cell damage.

As soon as Doctors Hertel and Blanc published their results, the authorities reacted. A powerful
trade organization, the Swiss Association of Dealers for Electro-apparatuses for Households and
Industry, known as FEA, struck swiftly in 1992. They forced the President of the Court of
Seftigen, Canton of Bern, to issue a “gag order” against Drs. Hertel and Blanc. In March 1993,
Dr. Hertel was convicted for “interfering with commerce” and prohibited from further publishing
his results. However, Dr. Hertel stood his ground and fought this decision over the years.
This decision was finally reversed in a judgment delivered in Strasbourg, Austria, on August 25,
1998. The European Court of Human Rights held that there had been a violation of Hertel’s
rights in the 1993 decision. The European Court of Human Rights also ruled that the “gag order”
issued by the Swiss court in 1992 against Dr. Hertel, prohibiting him from declaring that
microwave ovens are dangerous to human health, was contrary to the right to freedom of
expression. In addition, Switzerland was ordered to pay Dr. Hertel compensation.

The Nazis, for use in their mobile support operations, originally developed microwave
“radiomissor” cooking ovens to be used for the invasion of Russia. By being able to use
electronic equipment for preparation of meals on a mass scale, the logistical problem of
transporting cooking fuels were eliminated, as well as having the convenience of producing
edible products in far less time.

After the war, the Allies discovered medical research done by the Germans on microwave ovens.
These documents, along with some working microwave ovens, were transferred to the United
States War Department and classified for reference and “further scientific investigation.”
The Russians had also retrieved some microwave ovens and now have thorough research on their
biological effects. As a result, their use was outlawed in the Soviet Union. The Soviets issued an
international warning on the health hazards, both biological and environmental, of microwave
ovens and similar frequency electronic devices.

Other Eastern European scientists also reported the harmful effects of microwave radiation and
set up strict environmental limits for their usage. The United States has not accepted the
European reports of harmful effects, even though the EPA estimates that radio frequency and
microwave radiation sources in America are increasing at 15% per year.
After the World War II, the Russians experimented with microwave ovens. From 1957 to the
present, their research has been carried out primarily at the Institute of Radio Technology at
Klinsk, Byelorussia. According to US researcher William Kopp, who gathered much of the
results of Russian and German research (J. Nat. Sci, 1998; 1:42-3), the Russian teams found:
1. Heating prepared meats in a microwave sufficiently for human consumption created:
* d-Nitrosodiethanolamine (a well-known cancer-causing agent)
* Destabilization of active protein biomolecular compounds
* Creation of cancer-causing agents within protein-hydrolysate compounds in milk and cereal
grains;
2. Microwave emissions also caused alteration in the catabolic (breakdown) behavior of
glucoside – and galactoside – elements within frozen fruits when thawed in this way;
3. Microwaves altered catabolic behavior of plant-alkaloids when raw, cooked or frozen
vegetables were exposed for even very short periods;
4. Cancer-causing free radicals were formed within certain trace-mineral molecular formations in
plant substances, especially in raw root vegetables;
5. Ingestion of microwaved foods caused a higher percentage of cancerous cells in blood;
6. Due to chemical alterations within food substances, malfunctions occurred in the lymphatic
system, causing degeneration of the immune system’s capacity to protect itself against cancerous
growth;
7. The unstable catabolism of microwaved foods altered their elemental food substances, leading
to disorders in the digestive system;
8. Those ingesting microwaved foods showed a statistically higher incidence of stomach and
intestinal cancers, plus a general degeneration of peripheral cellular tissues with a gradual
breakdown of digestive and excretory system function;
9. Microwave exposure caused significant decreases in the nutritional value of all foods studied,
particularly:
* A decrease in the bioavailability of B-complex vitamins, vitamin C, vitamin E, essential
minerals and lipotropics
* Destruction of the nutritional value of nucleoproteins in meats
* Lowering of the metabolic activity of alkaloids, glucosides, galactosides and nitrilosides (all
basic plant substances in fruits and vegetables)
* Marked acceleration of structural disintegration in all foods.

As a result of the Swiss and Russian studies, microwave ovens were banned in the Soviet Union
until Perestroika in the mid 1980s when there was a restructuring of the Soviet economy and
bureaucracy by Mikhail Gorbachev and arguably economics prevailed over health concerns and
the microwave ovwn ban was lifted.

Do cell phones (using the same type RF radiation as microwave

ovens) cause cancerous tumors?
Since the non-ionizing radiation found in microwaves is the same type radiation found in cell
phone, we also looked at research on cell phones. Because cell phones usually are held near the
head when being used, the main concern has been whether they might cause or contribute to
tumors in this area, including:
*Malignant (cancerous) brain tumors such as gliomas
*Non-cancerous tumors of the brain such as meningiomas
*Non-cancerous tumors of the nerve connecting the brain to the ear (vestibular schwannomas,
also known as acoustic neuromas)
*Non-cancerous tumors of the salivary glands
*A few studies have also looked at possible links to other types of cancer, such as skin cancer
and testicular cancer.

Again, since cell phones emit RF radiation that are similar to the radiation emanating from
microwave ovens, we looked at cell phone cancer research.

A study by the US National Toxicology Program (NTP) exposed large groups of lab rats and
mice to types of RF energy used in cell phones. The animals were exposed over their entire
bodies for about 9 hours a day, starting before birth and continuing for up to 2 years. The study
found an increased risk of rare heart tumors called malignant schwannomas in the male rats
exposed to RF radiation, as well as possible increased risks of certain types of tumors in the brain
and adrenal glands. However, there was no clear increased risk among female rats or among
male or female mice in the study. The male rats also lived longer than rats who were not exposed
to RF radiation, for unclear reasons. The results add evidence to the idea that RF radiation might
potentially impact human health.

The 13-country INTERPHONE study, the largest case-control study done to date, looked at cell
phone use among more than 5,000 people who developed brain tumors (gliomas or
meningiomas) and a similar group of people without tumors. Overall, the study found no link
between brain tumor risk and the frequency of calls, longer call time, or cell phone use for 10 or
more years. There was a suggestion of a possible increased risk of glioma, and a smaller
suggestion of an increased risk of meningioma, in the 10% of people who used their cell phones
the most.

But this finding was hard to interpret because some people in the study reported implausibly high
cell phone use, as well as other issues. The researchers noted that the shortcomings of the study
prevented them from drawing any firm conclusions, and that more research was needed.
Another part of the INTERPHONE study compared more than 1,000 people with acoustic
neuromas to more than 2,000 people without tumors, who served as matched controls. As with
gliomas and meningiomas, there was no overall link between cell phone use and acoustic
neuromas. There was again ​a suggestion of a possible increased risk in the 10% of people who
used their cell phones the most, but this was hard to interpret because some people reported
implausibly high cell phone use, as well as other issues.

The 3rd study, The Danish cohort study, was a large, long-term study has been comparing all of
the people in Denmark who had a cell phone subscription between 1982 and 1995 (about
400,000 people) to those without a subscription to look for a possible increase in brain tumors.
The most recent update of the study followed people through 2007. Cell phone use, even for
more than 13 years, was not linked with an increased risk of brain tumors, salivary gland tumors,
or cancer overall, nor was there a link with any brain tumor subtypes or with tumors in any
location within the brain.

This type of study (following a large group of people going forward in time and not relying on
people’s memories about cell phone use) is generally thought to be stronger than a case-control
study. But this study also has some drawbacks. First, it is based only on whether or not people
had a cell phone subscription at the time. It didn’t measure how often these people used their
phones (if at all), or if people who didn’t have a subscription used someone else’s phone. There
are also limits as to how well this study might apply to people using cell phones today. For
example, while the cell phones used at the time of the study tended to require more power than
modern cell phones, people also probably used the phones quite a bit less than people use their
phones today.

Continuing the analysis of science to determine whether microwave ovens

are safe
According to an alternative medicine proponent and osteopathic physician, Dr. Joseph Mercola,
"While your microwave can rapidly heat a dish, it also alters the food's chemical structure.
Structures of the water molecules are torn apart and forcefully deformed. This is different than
conventional heating of food, whereby heat is transferred conventionally from the outside
inward."

Microwave cooking can be more energy efficient than conventional cooking because foods cook
faster and the energy heats only the food, not the whole oven compartment. Since microwaves
heat objects by shaking water molecules, the best containers to hold your food are made of
materials that don’t have water. For instance, ceramics and paper plates and bowls allow the
waves in easily and don’t have moisture.
Again, microwave ovens produce microwaves based on the principle of alternating current.
Atoms, molecules, and cells hit by this hard electromagnetic radiation are forced to reverse
polarity 1-100 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.

Of all the natural substances – which are polar – the oxygen of water molecules reacts most
sensitively. 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. This is contrary to
conventional heating of food where heat transfers conventionally from without to within.
Most food, like humans, are composed in large part of water. Cooking by microwaves begins
within the cells and molecules where water is present and where the energy is transformed into
frictional heat.

In addition to the violent frictional heat effects, called thermic effects, there are also athermic
effects which have hardly ever been taken into account. These athermic effects are not presently
measurable, but they can also deform the structures of molecules and have qualitative
consequences.

For example the weakening of cell membranes by microwaves is used in the field of gene
altering technology. Because of the force involved, the cells are actually broken, thereby
neutralizing the electrical potentials, the very life of the cells, between the outer and inner side of
the cell membranes. Impaired cells become easy prey for viruses, fungi and other
microorganisms.

The natural repair mechanisms are suppressed and cells are forced to adapt to a state of energy
emergency – they switch from aerobic to anaerobic respiration. Instead of water and carbon
dioxide, the cell poisons hydrogen peroxide and carbon monoxide are produced.”
The same violent deformations that occur in our bodies, when we are directly exposed to radar or
microwaves, also occur in the molecules of foods cooked in a microwave oven. This radiation
results in the destruction and deformation of food molecules.

Some claim that the friction also causes substantial damage to the surrounding molecules, often
tearing them apart or forcefully deforming them. The scientific name for this deformation is
“structural isomerism”.

Microwave oven manufacturers insist that microwaved and irradiated foods do not have any
significantly higher radiolytic compounds than do broiled, baked or other conventionally cooked
foods.

Some claim that microwaving also creates new compounds, called radiolytic compounds, which
are unknown fusions not found in nature. Radiolytic compounds are created by molecular
decomposition – decay – as a direct result of radiation.

Counter-argument to Radiolytic compounds being formed by microwave

ovens
Radiolysis, which is a real process, is the process by which molecules are dissociated under
ionizing radiation. Water can be dissociated under ionizing alpha particle bombardment, which is
a natural process. Microwave radiation, as mentioned earlier, is not ionizing radiation. It is thus
scientifically incapable of causing radiolysis. The differences between microwave radiation and
alpha radiation are huge.
Radiolysis is the dissociation of molecules by ionizing radiation. It is the cleavage of one or
several chemical bonds resulting from exposure to high-energy flux. ... Radiolysis can locally
modify redox conditions, and therefore the speciation and the solubility of the compounds.
https://en.wikipedia.org/wiki/Radiolysis

Changes in the body under the influence of radiation also results in a decrease in immunity, and
therefore increases the risk of infection and development of cancer cells. If you have to use
microwaves, try not to stand close while they are on! Of course, every product that is rolled out
on the market must meet the standards that limit how much radiation they can emit. Devices are
tested before they leave the factory but during frequent use, they door's electromagnetic seal will
inevitably wear out and waves could at that point, be emitted from the device. Microwave
radiation is not visible, there is no clear signal that something is not functioning properly. If there
is a dishwasher or washing machine, we have telltale signs of malfunction, e.g. water on the
floor, whereas in the case of microwave ovens malfunctions usually remain unnoticed.

The argument can be made that microwaving food reduces the risk of cancer. We know that
"heterocyclic amines" (which again are potentially carcinogenic) can be produced when grilling
or frying meat and poultry,. In this study: http://www.ncbi.nlm.nih.gov/pubmed/78594... the
researchers looked into what happens if you microwave food before frying. They found that
these potential carcinogens were lost with the juices. So this study supports the theory that cancer
risk is reduced by microwaving food before grilling/frying.

Do microwaves destroy nutrients in food

Some researchers believe microwave cooking does not reduce the nutritional value of foods any
more than conventional cooking. In fact, foods cooked in a microwave oven may keep more of
their vitamins and minerals, because microwave ovens can cook more quickly and without
adding water.

Dr. Edward Howell in his book Enzyme Nutrition,, showed that prolonged temperatures above
118 degrees F will destroy enzymes. Dr. John Whitaker, former Dean of Food Science at U.C.
Davis says that "every enzyme is different, and some are more stable at higher temperatures than
others, but that most enzymes will not become completely inactive until food temperatures
exceed 140 degrees F to 150 degrees F in a wet state.' Dr. Douglas Graham believes that foods
cooked above 40 degrees C or 104 degrees F have lost much of their nutritional value and all of
their enzymes.

Regardless of the exact temperature, it is agreed that heating foods at typically higher
temperatures will destroy the food's enzymes and much, if not all of its nutritional value. Wet
food is more susceptible to enzyme damage.
In one study, as little as 60 seconds of microwave heating was enough to inactivate the allinase
in garlic, which is the active ingredient against cancer. Journal of Nutrition 2001
Mar;131(3s):1054S-7S
The Journal of the Science of Food and Agriculture, 200317. This study found that broccoli
"zapped" in the microwave with a little water lost up to 97 percent of its beneficial antioxidants.
By comparison, steamed broccoli lost 11 percent or fewer of its antioxidants. There were also
reductions in phenolic compounds and glucosinolates, but mineral levels remained intact. The
Journal of the Science of Food and Agriculture, October 15, 2003; 83(14);1511-1516.
An Australian study showed that microwaves cause a higher degree of "protein unfolding" than
conventional heating. Bioelectromagnetics 2008 May;29(4):324-30

Microwaves penetrate food to a depth of 1 to 1.5 inches (2.54 to 3.81 centimeters), with the rest
of the food being heated by conduction of heat beyond that level [source: USDA]. You can
maximize the uniformity of your microwave heating efforts by stirring food or turning it over
periodically. Remember, you need less moisture in a microwave because there is less
evaporation during the cooking process [source: American Chemistry Council].
Though the microwave oven is much maligned, it is also heavily used, with 96% of American
households reporting that they have one [source: U.S. Census]. Microwave ovens have made a
huge impact on society for their convenience, but they're also responsible for a lot of soggy
meals. We'll let others judge whether that's a fair trade-off. But one thing is clear; Microwaves
are no guiltier of killing nutrients than conventional ovens.

Over the past century, the quality of fresh food has declined due to soil depletion, unsustainable
industrial farming practices, overproduction of crops and the use of artificial fertilizers and toxic
pesticides and herbicides such as glyphosate, which acts as a mineral chelator, (found in
Roundup). You can no longer assume you're getting all of the vitamins, minerals, enzymes and
phytonutrients you need by eating a multitude of fresh produce, even if you're eating organic
foods.

Not surprisingly, the amount of nutrition in a calorie of food has been reduced over the past 50
years. Three recent studies of historical food composition have shown 5 to 40 percent declines in
some of the minerals in fresh produce, and another study found a similar decline in our protein
sources.
A study published in the November 2003 issue of The Journal of the Science of Food and
Agriculture found that microwaved broccoli lost up to 97 percent of its beneficial antioxidants.
By comparison, steamed broccoli lost only 11 percent or fewer of its antioxidants. There were
also reductions in phenolic compounds and glucosinolates, however mineral levels remained
intact.

Microwaving food (and other forms of heating food) limits its ability to help the body to prevent
and fight disease. In a study of garlic, as little as 60 seconds of microwave heating was enough to
inactivate its allinase, garlic’s principle anticarcinogenic ingredient.

Studies verify that microwave exposure caused significant decreases in the nutritive value of all
foods researched. The following are the most important findings:
*A decrease in the bioavailability [capability of the body to utilize the nutriment] of B-complex
vitamins, Vitamin C, Vitamin E, essential minerals and lipotropics in all foods.
*A loss of 60-90% of the vital energy field content of all tested foods.
*A reduction in the metabolic behavior and integration process capability of alkaloids [organic
nitrogen based elements], glucosides and galactosides, and nitrilosides.
*A destruction of the nutritive value of nucleoproteins in meats.
*A marked acceleration of structural disintegration in all foods.

However, remember, whatever nutrients are contained in your food, regardless of how they are
heated, in a conventional oven, grilled, fried or microwaved, over a specific temperature, it will
kill the enzymes and eliminate or significantly reduce its nutrient value.

Microwave-caused injury and health risks are possible due to

leakage of the radiation
Microwave radiation can heat body tissue the same way it heats food. Exposure to high levels of
microwaves can cause a painful burn. Two areas of the body, the eyes and the testes, are
particularly vulnerable to RF heating because there is relatively little blood flow in them to carry
away excess heat. Additionally, the lens of the eye is particularly sensitive to intense heat, and
exposure to high levels of microwaves can cause cataracts. But these types of injuries – burns
and cataracts – can only be caused by exposure to large amounts of microwave radiation.
Most injuries related to microwave ovens are the result of heat-related burns from hot containers,
overheated foods, or exploding liquids and even exploding eggs. Most injuries are not
radiation-related. That said, there have been very rare instances of radiation injury due to
microwave radiation leakage or improper servicing of the oven. In general, microwave oven
radiation injuries are caused by exposure to large amounts of microwave radiation leaking
through openings such as gaps in the microwave oven seals, latches or a broken, damaged or
deformed door. However, FDA regulations require that microwave ovens are designed to prevent
these high level radiation leaks.
The FDA recommends looking at your oven carefully, and not using an oven if the door doesn’t
close firmly or is bent, warped, or otherwise damaged.

New research from Professor Emeritus Martin Pall, Ph.D., has shown the mechanism of how this
low level nonthermal microwave exposure causes biological harm. It has to do with voltage
gated calcium channels (VGCCs) that are embedded in the cell membranes. He determined this
by evaluating over two dozen studies showing you can radically reduce biological microwave
damage using calcium channel blockers. 3 Rev Environ Health. 2015;30(2):99-116; International
Journal of Innovative Research in Engineering and Management, September 2015; 2; 5 J Cell
Mol Med. 2013 Aug;17(8):958-65; and Current Chemical Biology 2016; 10(1): 74-82.
According to Dr. Mercola, while the radiation from microwave ovens do not cause thermal
damage, it causes massive biological damage. Pall has compiled a list of 123 studies and papers
documenting the various non-thermal health effects of EMFs for those who want to take a
deep-dive into the research. The safety standards that have been established are off by a factor of
over 7 million!
http://mercola.fileburst.com/PDF/123ReviewsNonthermalEffectsMicrowaveLowerFrequencyEM
Fs-MartinPall.pdf

So just how does it cause damage? Well, once the VGCCs are activated by microwaves, about 1
million calcium ions per second, these ions then stimulate the release of nitric oxide, which
combines with superoxide to form peroxynitrate. These peroxynitrates then create hydroxyl free
radicals, the most destructive free radicals known to man, which decimate mitochondrial and
nuclear DNA, membranes and proteins that lead to mitochondrial dysfunction, the core of most
chronic disease.

Pall has calculated that these VGCCs are over 7 million times more sensitive to microwave
radiation than the charged particles inside and outside the cell, which means the currently
established safety standards are off by a factor of over 7 MILLION!
https://articles.mercola.com/sites/articles/archive/2010/05/18/microwave-hazards.aspx

The tissues with the highest density of VGCCs are the brain and nerve tissue like the pacemaker
in the heart, and also in the testes. This could explain why we are having an exponential increase
in many diseases like autism, Alzheimer's, arrhythmias, anxiety, depression and male infertility.
Indeed, in a 2016 paper, Pall documents how microwave EMFs produce "widespread
neuropsychiatric effects including depression."

Microwave radiation does not have enough energy to directly break covalent bonds and damage
your DNA in the way that ionizing radiation from X- or gamma rays do. However, according to
Dr. Mercola, it can actually cause more DNA damage than ionizing radiation as a byproduct of
the increased hydroxyl free radical production.

He further states: "It is important to understand that using your microwave oven will expose you
to an energy density of milliwatts per square centimeter (the standard energy unit measurement
in the U.S.). While that sounds like a small number that will not cause thermal damage, it is
easily thousands if not millions of times higher than the energy density shown to cause biological
damage in hundreds of studies, as biological damage typically shows up in the micro to picowatt
range."​ ​https://articles.mercola.com/sites/articles/archive/2010/05/18/microwave-hazards.aspx
While HCAs and PAHs are formed in protein, and AGEs form in protein and carbohydrate
foods, Lita Lee, Ph.D., cites research from the Atlantis Rising Educational Center in Oregon in
her 1989 book, "Microwaves and Microwave Ovens," which showed carcinogens form in nearly
all types of food during microwaving. Health Effects of Microwave Radiation — Microwave
Ovens by Lita Lee, Ph. D.

Aside from HCAs and PAHs, microwaving meat also produces the carcinogen
d-nitrosodiethanolamine. When microwaving milk and grains, the amino acids are converted into
carcinogenic compounds. Even thawing frozen fruit in your microwave will cause glucosides
and galactosides in the fruit to convert into carcinogenic compounds. The same is true for plant
foods, in which alkaloids are converted into carcinogens and hazardous free radicals.

Biological Potential Harm from Microwaves (Microwave Health

Risks)
A Indian study published on the Indian Journal of Experimental Biology, involved Wistar male
rats were exposed to electromagnetic microwaves and it was concluded that microwave exposure
can be affective at the genetic level and an indication of tumor promotion This is the first
demonstration that a compound found exclusively in irradiated dietary fats may promote colon
carcinogenesis in animals treated with a chemical carcinogen. The experiment involved exposing
the Wistar rats as the subjects and revealed the colon cancer tumors resulting from radiolytic
compounds found in the rats given microwaved food.

The available data indicate that at least some 2-alkylcyclobutanones may induce DNA damage in
vitro. No in vivo genotoxicity studies are available; however, a genotoxic hazard in humans is
considered unlikely by the Panel in view of the plausible indirect mechanism underlying the
genotoxicity of alkylcyclobutanones in vitro.

Exposure to microwave emissions also had an unpredictably negative effect upon the general
biological welfare of humans. This was not discovered until the Russians experimented with
highly sophisticated equipment and discovered that a human did not even need to ingest the
material substance of the microwaved food substances: that even exposure to the energy-field
itself was sufficient to cause such adverse side effects that the use of any such microwave
apparatus was forbidden in 1976 by Soviet state law.

The following are the enumerated effects:

*A breakdown of the human “life-energy field” in those who were exposed to microwave ovens
while in operation, with side-effects to the human energy field of increasingly longer duration
*A degeneration of the cellular voltage parallels during the process of using the apparatus,
especially in the blood and lymphatic areas
*A degeneration and destabilization of the external energy activated potentials of food utilization
within the processes of human metabolism
*A degeneration and destabilization of internal cellular membrane potentials while transferring
catabolic [metabolic breakdown] processes into the blood serum from the digestive process
*Degeneration and circuit breakdowns of electrical nerve impulses within the junction potentials
of the cerebrum [the front portion of the brain where thought and higher functions reside]
*A degeneration and breakdown of nerve electrical circuits and loss of energy field symmetry in
the neuroplexuses [nerve centers] both in the front and the rear of the central and autonomic
nervous systems
*Loss of balance and circuiting of the bioelectric strengths within the ascending reticular
activating system [the system which controls the function of consciousness]
*A long term cumulative loss of vital energies within humans, animals and plants that were
located within a 500-meter radius of the operational equipment
*Long lasting residual effects of magnetic “deposits” were located throughout the nervous
system and lymphatic system
*A destabilization and interruption in the production of hormones and maintenance of hormonal
balance in males and females
*Markedly higher levels of brainwave disturbance in the alpha, theta, and delta wave signal
patterns of persons exposed to microwave emission fields.

Some subsequent research suggests these too appear to have carcinogenic potential. Nutrition
and Cancer 2002;44(2):189-91.
Because of this brainwave disturbance, negative psychological effects were noted, including loss
of memory, loss of ability to concentrate, suppressed emotional threshold, deceleration of
intellective processes, and interruptive sleep episodes in a statistically higher percentage of
individuals subjected to continual range emissive field effects of microwave apparatus, either in
cooking apparatus or in transmission stations.

From the twenty-eight above enumerated indications, the use of microwave apparatus is
definitely not advisable; and, with the decision of the Soviet government in 1976, present
scientific opinion in many countries concerning the use of such apparatus is clearly in evidence.
Due to the problem of random magnetic residulation and binding within the biological systems
of the body (Category III:9), which can ultimately effect the neurological systems, primarily the
brain and neuroplexuses (nerve centers), long term depolarization of tissue neuroelectric circuits
can result.

Because these effects can cause virtually irreversible damage to the neuroelectrical integrity of
the various components of the nervous system (I. R. Luria, Novosibirsk 1975a), ingestion of
microwaved foods is clearly contraindicated in all respects. Their magnetic residual effect can
render the psychoneural receptor components of the brain more subject to influence
psychologically by artificially induced microwave radio frequency fields from transmission
stations and TV relay-networks.

The theoretical possibility of psycho telemetric influence (the capability of affecting human
behavior by transmitted radio signals at controlled frequencies) has been suggested by Soviet
neuropsychological investigations at Uralyera and Novosibirsk (Luria and Perov, 1974a, 1975c,
1976a), which can cause involuntary subliminal psychological energy field compliance to
operative microwave apparatus.

In Robert O. Becker’s book, ​The Body Electric​, he described Russian research on the health
effects of microwave radiation, which they called “microwave sickness.” On page 314, Becker
states:
“​It’s [Microwave sickness] first signs are low blood pressure and slow pulse. The later and most
common manifestations are chronic excitation of the sympathetic nervous system [stress
syndrome] and high blood pressure. This phase also often includes headache, dizziness, eye pain,
sleeplessness, irritability, anxiety, stomach pain, nervous tension, inability to concentrate, hair
loss, plus an increased incidence of appendicitis, cataracts, reproductive problems, and cancer.
The chronic symptoms are eventually succeeded by crisis of adrenal exhaustion and ischemic
heart disease [the blockage of coronary arteries and heart attacks].”
According to Dr. Lee, changes are observed in the blood chemistries and the rates of certain
diseases among consumers of microwaved foods.

Donald I. McRee (1974) Biological Effects of Microwave Radiation, Journal of the Air Pollution
Control Association, 24:2, 122-127, DOI: 10.1080/00022470.1974.10469899
Nonthermal or specific effects are due to the direct interaction of the electromagnetic field of the
incoming microwave radiation and the biological specimen (like an animal or human being).

Nonthermal or specific effects are more difficult to detect than the thermal effects. This difficulty
is due to the nature of the response of the biological specimen and the lack of explanation of the
mechanism causing the effect. The most often reported effects of low level microwave radiation
are neurological in nature. Effects on animals include changes in EEG patterns, changes in the
conditioned reflexes, alterations in sensitivity to light, sound, and olfactory stimuli, alterations in
the biocurrents of the cerebral cortex, and changes in behavior. Many subjective symptoms in
humans working around microwave equipment have been reported by investigators from the
U.S.S.R. and Eastern European researchers.

Genetic effects have been reported by some investigators. Exposure of chick embryos to
microwave radiation induced abnormal development while conventional heating to the same
temperature did not cause abnormalities. In general, the abnormalities appeared to be caused by
the inhibition of growth and cell differentiation. Abnormal development of the "mealworm"
beetle pupae has also been detected when exposed to microwave radiation. This study also
indicates that the abnormalities were not due to thermal effects but due to the inhibition of cell
differentiation caused by a direct interaction with the electromagnetic field.

Nonthermal effects or specific effects are those effects which result from the interaction of the
electromagnetic field with the biological material and cannot be produced by conventional
heating techniques. It should be noted here that some disagreement exists among investigators as
to whether nonthermal effects actually occur at low power levels.

One short-term study found significant and disturbing changes in the blood of individuals
consuming microwaved milk and vegetables. Eight volunteers ate various combinations of the
same foods cooked different ways. All foods that were processed through the microwave ovens
caused changes in the blood of the volunteers. Hemoglobin levels decreased and over all white
cell levels and cholesterol levels increased. Lymphocytes decreased. Luminescent
(light-emitting) bacteria were employed to detect energetic changes in the blood. Significant
increases were found in the luminescence of these bacteria when exposed to blood serum
obtained after the consumption of microwaved food.”

Microwave energy from the sun and other stars is direct current based. Artificially produced
microwaves, including those in ovens, are produced from alternating current and force a billion
or more polarity reversals per second in every food molecule they hit. ​Some scientists claim that
production of unnatural molecules is inevitable. Naturally occurring amino acids have been
observed to undergo isomeric changes (changes in shape morphing) as well as transformation
into toxic forms, under the impact of microwaves produced in ovens.
In Comparative Study of Food Prepared Conventionally and in the Microwave Oven, published
by Raum & Zelt in 1992, at 3(2): 43, it states:
“​Because the body is electrochemical in nature, any force that disrupts or changes human
electrochemical events will affect the physiology of the body. This is further described in Robert
O. Becker’s book, The Body Electric, and in Ellen Sugarman’s book, ​Warning, the Electricity
Around You May Be Hazardous to Your Health​.”
“​A basic hypothesis of natural medicine states that the introduction into the human body of molecules and
energies, to which it is not accustomed, is much more likely to cause harm than good. Microwaved food
contains both molecules and energies not present in food cooked in the way humans have been cooking
food since the discovery of fire.”

Much of the disagreement about biological effects of microwaved food is due to the lack of
accurate quantitative measurements of the microwave energy absorbed by biological specimens
(animal or human) when exposed to microwave fields.

Do Microwave Ovens Leak EMF Radiation?

Microwaves emit a lower freuqncy EMF radiation from the transformer that alternates the power
to the magnetron, and microwaves don't even attempt at shielding this.

We just got done talking about how the EMF radiation from your microwave is dangerous, now
let's talk a little bit about how that radiation is leaking out.

Your microwave emits two different types of EMF radiation. First, the microwave radiation that
heats your food is never contained 100% by the box that you put the food in. This microwave
radiation leaks out of the seals and can even get past the screen depending on the quality of the
microwave. You can confirm this microwave radiation by purchasing any quality EMF meter. I
would suggest the new TriField TF2 as it's simple to use, lasts forever, is extremely accurate,
and measures all three types of EMF radiation. If you're looking for a low cost EMF meter I
really like the Meter.

Do Microwave Ovens Leak EMF Radiation?

Microwaves emit a lower freuqncy EMF radiation from the transformer that alternates the power
to the magnetron, and microwaves don't even attempt at shielding this.

We just got done talking about how the EMF radiation from your microwave is dangerous, now
let's talk a little bit about how that radiation is leaking out.

Your microwave emits two different types of EMF radiation. First, the microwave radiation that
heats your food is never contained 100% by the box that you put the food in. This microwave
radiation leaks out of the seals and can even get past the screen depending on the quality of the
microwave. You can confirm this microwave radiation by purchasing any quality EMF meter. I
would suggest the new TriField TF2 as it's simple to use, lasts forever, is extremely accurate,
and measures all three types of EMF radiation. If you're looking for a low cost EMF meter I
really like the Meter.

Legal Limits of EMF Radiation Leakage

In the U.S. and in most of Europe, there are legal limits to the amount of EMF radiation that your
microwave can emit. First of all, this tells you that even manufacturers and law makers
understand that these devices produce a dangerous amount of radiation. On average, these
laws allow EMF radiation leakage of up to 5mW/cm2 at a distance of 2 inches. This number was
determined because it is not enough radiation to burn your skin, but it's more than enough
radiation to do biological harm. This biological harm from nonionizing radiation is not something
these lawmarkers or manufacturers even recognize.

Legal Limits of EMF Radiation Leakage

In the U.S. and in most of Europe, there are legal limits to the amount of EMF radiation that your
microwave can emit. First of all, this tells you that even manufacturers and law makers
understand that these devices produce a dangerous amount of radiation. On average, these
laws allow EMF radiation leakage of up to 5mW/cm2 at a distance of 2 inches. This number was
determined because it is not enough radiation to burn your skin, but it's more than enough
radiation to do biological harm. This biological harm from nonionizing radiation is not something
these lawmakers or manufacturers even recognize.

Health Risks of Microwaving Food with Plastic Packaging

Another problem with microwaving foods is that carcinogenic toxins leach out of the plastic and
paper containers and into the food. The plastic packaging that microwavable foods come in
leeches into the food during the microwaving process. The January/February 1990 issue of
Nutrition Action Newsletter reported the leakage of numerous toxic chemicals from the
packaging of common microwavable foods, including meals covered in a plastic wrapping that
you leave on while microwaving, pizzas, chips and popcorn. Chemicals included polyethylene
terephthalate (PET), benzene, toluene, and xylene. Microwaving fatty foods in plastic containers
leads to the release of dioxins (known carcinogens​) and other toxins into your food. One of the
worst contaminants is BPA, or bisphenol A, an estrogen-like compound used widely in plastic
products.

Studies suggest microwaving your food could expose you to carcinogenic toxins released from
plastic or paper wrappers. When plastic is heated, toxic chemicals like BPA and phthalates can
leach out of the containers or covers, contaminating your food with endocrine and hormone
disruptors.
Do Microwave Ovens Cause Cancer (Microwave Radiation
Cancer)
In Dr. Lita Lee’s book, Health Effects of Microwave Radiation – Microwave Ovens, and in the
March and September 1991 issues of Earthletter, she stated that every microwave oven leaks
electromagnetic radiation, harms food, and converts substances cooked in it to dangerous
organ-toxic and carcinogenic products. Further research summarized in this article reveal that
microwave ovens are far more harmful than previously imagined.

The following is a summary of the Russian investigations published by the Atlantis Raising
Educational Center in Portland, Oregon. Carcinogens were formed in virtually all foods tested.
No test food was subjected to more microwaving than necessary to accomplish the purpose, i.e.,
cooking, thawing, or heating to insure sanitary ingestion.

Here’s a summary of some of the results:

*Microwaving prepared meats sufficiently to insure sanitary ingestion caused formation of
d-Nitrosodienthanolamines, a well-known carcinogen.
*Microwaving milk and cereal grains converted some of their amino acids into carcinogens.
*Thawing frozen fruits converted their glucoside and glycoside containing fractions into
carcinogenic substances.
*Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids
into carcinogens.
*Carcinogenic free radicals were formed in microwaved plants, especially root vegetables.
*Decrease in nutritional value

Russian researchers also reported a marked acceleration of structural degradation leading to a

decreased food value of 60 to 90% in all foods tested. Among the changes observed were:
Decreased bioavailability of vitamin B complex, vitamin C, vitamin E, essential minerals and
lipotropics factors in all food tested.

Various kinds of damaged to many plant substances, such as alkaloids, glucosides, galactosidase
and nitrilosides. The degradation of nucleo-proteins in meats.
Microwave Sickness Discovered by Russian Scientists
The Russians did research on thousands of workers who had been exposed to microwaves during
the development of radar in the 1950’s. Their research showed health problems so serious that
the Russians set strict limits of 10 microwatts exposure for workers and one microwatt for
civilians.

The following is a sample of these changes:

“​Lymphatic disorders were observed, leading to decreased ability to prevent certain types of
cancers. An increased rate of cancer cell formation was observed in the blood. Increased rates of
stomach and intestinal cancers were observed. Higher rates of digestive disorders and a gradual
breakdown of the systems of elimination were observed.”

Additional Microwave Health Risks (Microwaves Science)

● ​microwaved blood kills patient:

In 1991, there was a lawsuit in Oklahoma concerning the hospital use of a microwave oven to
warm blood needed in a transfusion. The case involved a hip surgery patient, Norma Levitt, who
died from a simple blood transfusion. It seems the nurse had warmed the blood in a microwave
oven. This tragedy makes it very apparent that there’s much more to “heating” with microwaves
than we’ve been led to believe. Blood for transfusions is routinely warmed, but not in microwave
ovens. In the case of Mrs. Levitt, the microwaving altered the blood and it killed her.

● Microwaves unsafe for heating baby’s milk:

Microwaving can destroy the essential disease-fighting agents in breast milk that offer protection
for your baby. Microwaved breast milk lost lysozyme activity, antibodies, and fostered the
growth of more potentially pathogenic bacteria.

Dr. Lita Lee of Hawaii reported in the December 9, 1989 Lancet:

“Microwaving baby formulas converted certain trans-amino acids into their synthetic cis-isomers.
Synthetic isomers, whether cis-amino acids or trans-fatty acids, are not biologically active.
Further, one of the amino acids, L-proline, was converted to its d-isomer, which is known to be
neurotoxic (poisonous to the nervous system) and nephrotoxic (poisonous to the kidneys). It’s
bad enough that many babies are not nursed, but now they are given fake milk (baby formula)
made even more toxic via microwaving.”
A number of warnings have been made public, but have been barely noticed. For example,
Young Families, the Minnesota Extension Service of the University of Minnesota, published the
following in 1989:
“Although microwaves heat food quickly, they are not recommended for heating a baby’s bottle.
The bottle may seem cool to the touch, but the liquid inside may become extremely hot and
could burn the baby’s mouth and throat. Also, the buildup of steam in a closed container, such
as a baby bottle, could cause it to explode. Heating the bottle in a microwave can cause slight
changes in the milk. In infant formulas, there may be a loss of some vitamins. In expressed
breast milk, some protective properties may be destroyed. Warming a bottle by holding it under
tap water, or by setting it in a bowl of warm water, then testing it on your wrist before feeding
may take a few minutes longer, but it is much safer.”

Can You Safely Stand In Front of a Microwave while it's cooking?

The International Agency for Research on Cancer (IARC) is part of the World Health
Organization (WHO). Its major goal is to identify causes of cancer. The IARC has classified RF
fields as “possibly carcinogenic to humans.” Ionizing radiation (all types) are known to be
carcinogenic to humans.

Microwave ovens are designed to keep in radiation. Against the glass, there is a protective mesh
screen dotted with tiny holes. These holes are spaced appropriately so that the long microwaves
are kept bouncing inside the chamber, while also allowing you to peer through and view your
food.

However, while there should be almost no radiation escaping from the chamber, it’s best not to
press your nose up against the door the entire time your food is heating up. It’s safer to stand on
the other side of the kitchen so your exposure is reduced to none. Five to ten feet away from the
microwave oven when it is on is the suggested distance to avoid radiation.

To lessen microwave radiation leakage beware of a dirty microwave oven.

If you spill something in your microwave, clean it up before it seeps into the edge where the door
meets the microwave oven. Food and liquids that harden and form a crusty mess could create a
wedge between the seal of the door allowing microwave energy to escape. Keep that door gasket
area very clean with a damp rag. That’s the best safety device that you have.
Tips on Safe Microwave Oven Operation
1. Follow the manufacturer's instruction manual for recommended operating procedures and
safety precautions for your oven model.
2. Use microwave safe cookware specially manufactured for use in the microwave oven.
3. Don't operate a microwave oven if the door does not close firmly or is bent, warped, or
otherwise damaged.
4. Stop using a microwave oven if it continues to operate with the door open.
5. As an added safety precaution, don't stand directly against a microwave oven (and don't allow
children to do this) for long periods of time while it is operating. Stay 5-10 feet away.
6. Do not heat water or liquids in the microwave oven longer than recommended in the
manufacturer’s instructions.
7. Some ovens should not be operated when empty. Refer to the instruction manual for your
oven.
8. Regularly clean the oven cavity, the outer edge of the cavity, and the door with water and a
mild detergent. A special microwave oven cleaner is not necessary. Be sure to not use scouring
pads, steel wool, or other abrasives.
9. Don't cook with any metal touching the bottom surface of the microwave.
10. Metal handles on carton take-out boxes, twist ties, and aluminum foil can also create sparks
if they graze the sides of the cavity. Almost any type of aluminum foil could cause a problem of
sparks and fire inside a microwave.
11. Putting on an empty microwave can also cause a fire inside, so don't "cook" air instead of
using the timer.
12. A nice set of plates could have a gold or silver trim, and recycled paper plates may have
little bits of metal from reconstituted paper.
13. The leading cause of fire inside a microwave oven is popcorn and potatoes.
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Microwave and Man—The Direct and Indirect Hazards, and the Precautions.
https://europepmc.org/articles/PMC1518465
https://www.naturalnews.com/030665_microwaved_food_cancer.html
Is there any evidence that microwaving food alters its composition or has any detrimental effects
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Microwave oven irradiation as a method for bacterial decontamination in a clinical microbiology
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http://chetday.com/microwave2.html
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Why a Microwave Oven Is Bad for Your Health. https://www.naturalnews.com/022015.html
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10 Reasons to Toss Your Microwave Now (#1 is Shocking; #3 Explains a Sad Reality)
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How Your Microwave Oven Damages Your Health In Multiple Ways.
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Are microwave ovens really safe?
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Food-borne radiolytic compounds (2-alkylcyclobutanones)may promote experimental colon
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Scientific Opinion on the Chemical Safety of Irradiation of Food.
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What You Need to Know About Your Microwave.
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The Two Sides of the Story: Is Microwave Radiation Harmful?
Microwave Oven Dangers: Everything You Need To Know

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