Friday, April 25, 2008

Dangers of Microwave Ovens

Microwaves are a feature in nearly every American home. Yet their dangers are well documented. You can do your own home experiment to understand the hazards of microwaving. Plant seeds in two pots. Water one pot with microwaved water and the other pot with regular tap water. The seeds that received microwaved water won't sprout. If microwaved water can stop plants from growing, then imagine what microwaved food is doing to your body.

A Swiss study led by biologist and food scientist Dr. Hans Hertel identified the effects of microwaved food. For eight weeks, eight people lived in a controlled environment and intermittently ate raw foods, conventionally cooked foods and microwaved foods. Blood samples were tested after each meal. The microwaved food caused significant changes in blood chemistry.

In Russia, microwave ovens were banned in 1976 because of their negative effect on health and wellbeing.

Read the entire article.

4 comments:

Anonymous said...

This is bogus:

http://www.snopes.com/science/microwave/plants.asp

Also microwave ovens were illegal in the 1970s, but now are widely available. Not may people can pay for them though.

I would have hoped for some research from you before posting these things. I'm not sure the radiation is all that safe, but exaggerating claims does not help.

Donna said...

Thanks for your interest and stand on truth. I'm on the same platform with you there.

I use Snopes.com regularly, but the site that I referenced with the article is one that I thought did their homework well, so considering Snopes.com never crossed my mind.

Actually I wasn't too surprised at the possible results since I had been told similar information, presented in the post / article. in the early 80's when we were considering a microwave. It was enough to make us avoid them, which we have continued to do for the last 20 years. We've lived in homes with them, but use the space for storage. In this home, it's our "herbal tea cabinet."

I found the site that was done on the original science project. From the photos it's what Snopes is presenting:
www.execonn.com/sf/

I also found a You Tube video made by a woman who didn't believe this could be true, so she did her own experiment with similar results - obviously it can also be hype:
www.youtube.com/watch?v=_rlJL-2R7TA&NR=1

There are a bunch of comments on this video and much discussion on any information to do with microwaves since it is hard for people to allow themselves to believe information like this when lifestyles depend so heavily on it.

Dr. Mercola's website has an article with a lot of information. This is one small segment related to plants and food:

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 galactoside 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:

Deceased bio-availability 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, galactosides and nitrilosides.

The degradation of nucleo-proteins in meats.

View the entire article here:
www.mercola.com/article/microwave/hazards.htm

Anonymous said...

There are so many "internet legends" and rumors floating around that very few who have grown up in the "internet age" seem to know the difference between legitimate research and down right falsehoods... Websites, looking official, spew garbage as if it was fact... I suggest looking at the following website's research and *source citations*. It is educational and will refine skills in legitimate research, for those who all too often take the "Chicken Little" approach... < elgringosalsero.hubpages.com/hub/The-Myths-About-The-Dangers-Of-Microwave-Ovens > ... Do try NOT to pass drivel... TM

Donna L. Watkins said...

There are definitely studies that are "scientific" out there. Considering *source citations* - you didn't note any such sources other than names of Consumers Union and Louis Bloomberg who teaches physics in the town nearby me. You can search for scientific information and get some of the same problems mentioned ... such as this. I have heard of Mercola from other people but can't say I'm a fan ... but then the article stands on its own since he is not the author of it. It's extracted from Nexus Magazine, a publication that focuses on suppressed information.

That article mentions a woman who had hip surgery, only to be killed by a simple blood transfusion when a nurse "warmed the blood for the transfusion in a microwave oven." Logic suggests that if heating or cooking is all there is to it, then it doesn't matter what mode of heating technology one uses. However, it is quite apparent that there is more to 'heating' with microwaves than we've been led to believe. In this case the microwaving altered the blood and it killed her. Does it not therefore follow that this form of heating does, indeed, do 'something different' to the substances being heated? Is it not prudent to determine what that 'something different' might do? A funny thing happened on the way to the bank with all that microwave oven revenue: nobody thought about the obvious. Only 'health nuts' who are constantly aware of the value of quality nutrition discerned a problem with the widespread 'denaturing' of our food. Enter Hans Hertel a scientist in Switzerland.

I don't see any reason to justify the use of one in my home . I'd rather be on the safe side than sorry sad for the sake of saving a few minutes and having to wonder what the container being used adds to the food at such intense heat. A convection oven only takes a few minutes more.

I don't feel there's a clear cut presentation of facts and in the meantime, I am of the philosophy of "better safe than sorry." :-)

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