Things to know before you use your Microwave

Studies show that when people eat microwaved food that levels of hemoglobin and HDL cholesterol (the good one) decrease. Both going in the not so good direction.

White blood cell levels also decrease (not in a good way).

During microwaving, the actual structure of molecules is torn apart and forcefully deformed. Cell membranes are broken and the electrical potentials of the cell are neutralized. Doesn’t sound like a good thing to me.

Microwaving foods not only results in the destruction and deformation of molecules and but also the creation of new compounds known as radiolytic compounds – which have been previously unknown to man. Sounds tasty?

After eating microwaved foods, blood levels of erythrocyte, hemoglobin, hematocrit and leukocyte were at the "lower limits of normal". Wrong direction.

A study shows that microwaving human milk appears to destroy some of its disease fighting capabilities. Microwaving not only breaks down human milk’s antibodies to infectious agents, but also it’s lysozymes or bacteria-digesting enzymes. In case you didn’t guess – this is not advantageous.

Vitamins, minerals, and other nutrients in microwaved foods are altered so that the human body has difficulty absorbing them - or absorbs their altered forms - and we don’t know what affects that has. But I am thinking it is probably not good.

It seems that minerals in microwaved foods are converted into cancerous free radicals. We know that is not good.

A steady diet of microwaved foods appears to:
• “Short out” electrical impulses in the brain - like some kind of brain damage
• Alter male and female hormone production – and not for the better
• Increase the number of cancerous cells and cancerous tumors in the human body.
• Alter lymph glands and blood serum negatively affecting the immune responses
• Be associated with loss of memory and concentration, mood swings and decreased intelligence.

Does any of this sound healthy to you?