Microwave Dangers: What You Should Know

Microwave Dangers

Is this common kitchen appliance harming your health?

Microwaves are in fact radiation. They are classified as non-ionizing radiation  – radiation which can change the position of atoms but are not strong enough to alter their structure, composition, or properties. Even though non-ionizing radiation is not strong enough to alter the structure of atoms, it is still able to cause physical alterations.

Example of Microwave Dangers

A clear example of how non-ionizing radiation can harm you is the damage caused to your skin and eyes, caused by the sun.

It rips the molecules in your food apart, rendering some nutrients inert. Causing a change in your foods chemical structure. Unfortunately, radiation doesn’t go away over time, in fact, it just accumulates.

When any radiation waves resonate with a body part, the biological effects are intensified. Microwave frequencies are very similar to the frequencies of your brain, the effects on the brain are greater than on any other part of the body.

Microwaved food lose nutrition

The Swiss scientist Hans Hertel, was the first to study microwave dangers, specifically, how cooking degrades and depletes food of nutrients.

Microwaving makes food unhealthy

When the microwave radiation destroys and deforms food molecules, new harmful compounds form which harms the body in many ways.

  • Microwaved food change blood chemistry
  • Cholesterol levels increase rapidly
  • Hemoglobin decreases significantly
  • White blood cells show a significant term decrease
  • Increased stress

There is not enough research. No evidence doesn’t mean there is no risk. We are bombarded with radiation from almost everything around us, radio towers, televisions, cell phones, microwaves, computers, satellites, broadcast antennas, and so much more.

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