Why microwaves are (literally) evil

The microwave had its beginnings in Nazi Germany as a means of providing mobile food support to the troops as they invaded the Soviet Union in WWII. After the war, the Russians got hold of some of these contraptions and studied them in-depth.

Alarmed by what they discovered, microwaves were banned.

The ban was only lifted during Perestroika (1987 onwards) but the body of Russian evidence against the use of microwaves still stands as a testament, a warning against the nukes in our kitchens.

It is thought that over 90% of American kitchens contain a microwave, and for some, the microwave oven is entirely replacing the use of conventional cooking methods. Why? They’re convenient. They’ll cook your food in half the time that it would take on a stove, but they will also give you less than half the nutritional value. What’s more, the nutrients that are taken away from microwaved food, are often replaced by carcinogens.

What Microwaves Do To Your Food

The early Russian studies found that plant alkaloids and milk and grain amino acids were all converted into carcinogens when microwaved. Similarly, carcinogenic free-radicals formed in plant material (particularly root vegetables) in a microwave. The Russians also discovered that the bioavailability of nutrients in microwaved food decreased significantly, especially for B, C and E group vitamins, essential minerals and fat accumulation prevention substances, called lipotropics.

A study from the Swiss Federal Institute of Technology conducted by Drs. Bernard Blanc and Hans Hertel concluded that the nutrient levels in microwaved food is significantly altered, and that in turn alters the blood—decreased hemoglobin, white and red blood cells resulted, as well as increased cholesterol and the production of radiolytic compounds in the body. Radiolytic compounds are not naturally found in the body, nor anywhere in nature…they are new to this world, and no one really knows what they do. Not surprisingly, the Swiss Trade organization sought to gag the findings of the study.

The Effect on Biophotons

Newer areas of research are now starting to think about the effects of microwaves on biophotons. Biophotons are the smallest units of light. They are used in the body and are the vital sun energy stored in food that we take from vegetables and fruits. Basically, the more light energy a food is able to store, the more nutritional value it has. The light energy of food is almost certainly destroyed by a microwave, rendering it lifeless, devoid. While it hasn’t been scientifically proven, it stands to reason that a force which is capable of ripping apart DNA bonds (a fact that is scientifically proven), is capable of deadening a simple biophoton.

Even the busiest person can afford the extra ten or fifteen minutes it takes to reheat food, or boil water for a cup of tea. Do yourself and your family a huge favor and sell your microwave immediately and rediscover the joys of cooking.