In the comparative study "Cooking Food in a Microwave Oven,"
published in 1992 in the United States,
it is stated:
"From a medical point of view,
it is believed that the introduction of molecules exposed to microwaves into the human body
is far more likely to cause harm than benefit.
Microwave oven food contains microwave energy in the molecules,
which is not present in foods prepared by traditional methods."
A short-term study showed
that people
those who consumed milk and vegetables prepared in the microwave experienced changes in their blood composition,
hemoglobin levels decreased and cholesterol levels increased,
whereas those who consumed the same food
prepared by traditional methods
showed no changes in their body's condition.
Dr. Hans Ulrich Hertel participated in a similar study and worked for many years at one of the major Swiss companies.
A few years ago, she was dismissed from her position for disclosing the results of these experiments.
In 1991, she and a professor from the University of Lausanne published a study indicating that food cooked in a microwave oven might pose a health risk compared to food prepared by traditional methods. The article is also featured in issue No. 19 of the "Franz Weber" magazine, stating that the consumption of food prepared in microwave ovens has a detrimental effect on the blood.
In intervals of two to five days,
volunteers received one of the following options on an empty stomach: (1) raw milk; (2) the same milk, heated in a traditional way; (3) pasteurized milk; (4) the same milk, heated in a microwave oven; (5) fresh vegetables; (6) the same vegetables, cooked in a traditional way; (7) frozen vegetables, thawed in a traditional way; and (8) the same vegetables, cooked in a microwave oven.
Blood samples were taken from the volunteers immediately before each meal.
Следует отметить, что структура текста удерживается на этом уровне:
Затем производился анализ крови в определенные промежутки времени после приёма молока и растительных продуктов.
Significant changes were found in the blood during intervals of food intake exposed to microwave radiation.
These changes included a reduction in hemoglobin and alternation in cholesterol composition, particularly the ratio of HDL (good cholesterol) and LDL (bad cholesterol).
The number of lymphocytes (white blood cells) increased.
All these indicators point to degeneration.
In addition, some of the microwave energy remains in the food.
using which a person is exposed to microwave radiation.
This radiation causes the destruction and deformation of food molecules.
Microwave ovens create new compounds,
not found in nature,
called radiolytic compounds.
Radiolytic compounds cause molecular decay - as a direct result of radiation.
Manufacturers of microwave ovens claim
that the food from a microwave oven does not have significant differences in composition
compared to food
processed by traditional methods.
But no state university in the USA has conducted any research on the impact of microwaved food on the human body. However, there are plenty of studies about what happens if the microwave door is left open. Is this not a bit strange? Common sense suggests that attention should be given to what happens to food cooked in the microwave. One can only guess how microwave-induced molecular decay might affect your health...
published in 1992 in the United States,
it is stated:
"From a medical point of view,
it is believed that the introduction of molecules exposed to microwaves into the human body
is far more likely to cause harm than benefit.
Microwave oven food contains microwave energy in the molecules,
which is not present in foods prepared by traditional methods."
A short-term study showed
that people
those who consumed milk and vegetables prepared in the microwave experienced changes in their blood composition,
hemoglobin levels decreased and cholesterol levels increased,
whereas those who consumed the same food
prepared by traditional methods
showed no changes in their body's condition.
Dr. Hans Ulrich Hertel participated in a similar study and worked for many years at one of the major Swiss companies.
A few years ago, she was dismissed from her position for disclosing the results of these experiments.
In 1991, she and a professor from the University of Lausanne published a study indicating that food cooked in a microwave oven might pose a health risk compared to food prepared by traditional methods. The article is also featured in issue No. 19 of the "Franz Weber" magazine, stating that the consumption of food prepared in microwave ovens has a detrimental effect on the blood.
In intervals of two to five days,
volunteers received one of the following options on an empty stomach: (1) raw milk; (2) the same milk, heated in a traditional way; (3) pasteurized milk; (4) the same milk, heated in a microwave oven; (5) fresh vegetables; (6) the same vegetables, cooked in a traditional way; (7) frozen vegetables, thawed in a traditional way; and (8) the same vegetables, cooked in a microwave oven.
Blood samples were taken from the volunteers immediately before each meal.
Следует отметить, что структура текста удерживается на этом уровне:
Затем производился анализ крови в определенные промежутки времени после приёма молока и растительных продуктов.
Significant changes were found in the blood during intervals of food intake exposed to microwave radiation.
These changes included a reduction in hemoglobin and alternation in cholesterol composition, particularly the ratio of HDL (good cholesterol) and LDL (bad cholesterol).
The number of lymphocytes (white blood cells) increased.
All these indicators point to degeneration.
In addition, some of the microwave energy remains in the food.
using which a person is exposed to microwave radiation.
This radiation causes the destruction and deformation of food molecules.
Microwave ovens create new compounds,
not found in nature,
called radiolytic compounds.
Radiolytic compounds cause molecular decay - as a direct result of radiation.
Manufacturers of microwave ovens claim
that the food from a microwave oven does not have significant differences in composition
compared to food
processed by traditional methods.
But no state university in the USA has conducted any research on the impact of microwaved food on the human body. However, there are plenty of studies about what happens if the microwave door is left open. Is this not a bit strange? Common sense suggests that attention should be given to what happens to food cooked in the microwave. One can only guess how microwave-induced molecular decay might affect your health...
