![]() They were allowed again from 1987 when, under Perestroika, Gorbachev allowed many western business pressures to change problematic Russian regulations that did not fit in with "Western Free-Trade" practice. Carcinogenic free radicals were formed in microwaved plants, especially root vegetables. Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids into carcinogens. Thawing frozen fruits converted their glucoside and galactoside containing fractions into carcinogenic substances. Microwaving milk and cereal grains converted some of their amino acids into carcinogens. Microwaving prepared meats sufficiently to insure sanitary ingestion caused formation of d-Nitrosodienthanolamines, a well-known carcinogen. No test food was subjected to more microwaving than necessary to accomplish the purpose, i.e., cooking, thawing, or heating to insure sanitary ingestion. Carcinogens were formed in virtually all foods tested. The following is a summary of the Russian investigations that resulted in the banning of microwave ovens referred to above, published by the Atlantis Rising Educational Center in Portland, Oregon. ![]() The History and the ResearchĪfter some 20 years of research into their use, Soviet Russia banned the use of microwave ovens for heating food in 1976 as they decided that the dangers outweighed the benefit of speed. Radiolytic compounds are created as a direct result of radiation. Microwaving also creates new compounds, called radiolytic compounds, which are unknown fusions not found in nature. This radiation results in the destruction and deformation of food molecules. The same violent deformations that occur in our bodies, when we are directly exposed to microwaves, also occur in the molecules of foods cooked in a microwave oven. Instead of water and carbon dioxide, the cell poisons hydrogen peroxide and carbon monoxide are produced. 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. ![]() Impaired cells become easy prey for viruses, fungi and other microorganisms. Because of the force involved, the cells are actually broken, thereby neutralizing the electrical potentials between the outer and inner side of the cell membranes. For example the weakening of cell membranes by microwaves is used in the field of gene altering technology. These athermic effects are not presently measurable, but they can also deform the structures of molecules and have qualitative consequences. In addition to the violent frictional heat effects, called thermic effects, there are also athermic effects which have hardly ever been taken into account. Cooking by microwaves begins within the cells and molecules where water is present and where the energy is transformed into frictional heat. This is contrary to conventional heating of food where heat transfers convectionally from without to within. Structures of molecules are torn apart, molecules are forcefully deformed, and thus become impaired in quality. This is how microwave cooking heat is generated - friction from this violence in water molecules. Of all natural substances, the oxygen of water molecules reacts most sensitively. All this agitation creates molecular friction, which heats up the food. Microwaves from the magnetron within the oven bombard the food, causing the molecules to rotate at the same frequency millions of times a second. In order to retain as much goodness in the food we eat as possible, we need to consider not only where we buy it, but also how we cook it. To quote the Countryside Agency's Chief Executive speech in 2004, "Over the last sixty years there has been a decline in trace elements in fruit and vegetables calcium content is down by 46% copper by 75% carrots have lost 75% of their magnesium and broccoli has lost 75% of its calcium". The Pesticides Residues Committee's report for the last 3 months of 2006 found about 2.5% of products tested were over "legal limits" for pesticides. In the last 150 years, the quality of the fresh food we buy has deteriorated, presumably due to farming practices (with the use of pesticides and herbicides), and to poorer quality soil. Good quality fruit, vegetables and whole grains contain all of the vitamins and minerals essential for health. We are urged to eat our "5 portions a day" fresh fruit and vegetables to stay healthy and to protect us from illnesses, including cancer. It is now taken for granted that the food we eat can affect our health. » Printer friendly version Microwave Oven and Microwave Cooking Overview
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |