, , , , ,

Eating microwave-prepared meals is certainly appealing simply because it saves a significant amount of time spent in the kitchen preparing a meal. Combined with the fact that many families are running around from one obligation to the next, many find this method to be their “go-to” option. However, the time saving benefits are not worth the risks and potential consequences of consuming microwave-prepared meals.

Researchers have found decreased nutritional value, brain-damaging radiolytics, and cancer-making compounds in almost all microwave-prepared foods. According to research, eating microwave-prepared meals has been found to cause a  loss of memory and concentration, high blood pressure, migraines, dizziness, anxiety, brain damage, stomach pain, depression, a decline in intelligence, increased rates of stomach and intestinal cancers, increased digestive disorders, and a higher percentage of cell tumors. When it comes to the nutritional value of foods cooked with microwaves, scientists found significant dimming of their “vital energy field”  found in approximately 90% of microwave-prepared foods. According to well-known, food scientist  Dr. Hans Ulrich Hertel, “Food cooked or defrosted in a microwave oven causes changes in the blood indicative of a developing pathological process as is also found in a carcinoma.”

In the Russian investigations, published by the Atlantis Raising Educational Center in Portland, Oregon, carcinogens were formed in virtually all microwaved foods tested. Furthermore, microwaves don’t evenly heat food and beverages, which means that some parts are overcooked, changing their molecular structure into dangerous carcinogenic substances, while other parts are undercooked increasing the risk of food poisoning. Russian researchers reported a marked acceleration of structural degradation leading to a decreased food value of 60 to 90% in all foods tested.