Microwaving Food - How It Damages Your Health

In our busy lives, comfort should not be underestimated, especially when it comes to food. The fact that microwave ovens greatly reduce the amount of time the freezer or refrigerator to the table is huge, which is part of what makes it so popular. Why is it then, that more and more people stop speed and microwave cooking convenience and join the movement "slow food"?

Here are some things you can learn that motivate them to sacrifice comfort in the old way, slow food preparation:

microwave ovens cook food by exposing it to microwave radiation - a form of radio frequency (RF) electromagnetic energy. When the food absorbs this energy causes the molecules of water within its rotation, causing a friction movement between molecules. This produces a rapid increase in temperature and cooking.

In this process, however, food is not only cooked. In fact, research shows that the molecules of the food itself is changed, with the result that certain nutrients become inert, while others actually become cancerous. This is especially the case if you make the mistake of cooking food in plastic or covered with plastic wrap, for cancer causing toxins in the plastic can leach into food during cooking.

Then there is the fact that, despite the different governments have established guidelines for the "safe" for microwave exposure does not mean that exposure to microwaves is not really harmful. For example, the independent organization Powerwatch reported,

"Even when the microwave is used correctly, microwave cooking levels may be significantly higher than those of any cellular phone to neighboring base stations. Also remember that the microwaves travel through walls if the oven is against an interior wall. "

If you stand a foot away from a microwave oven while it is on, you may be exposed to more than 400 milliGauss microwave radiation. Only four milliGauss has been linked to leukemia. But that is not all.

A study published by Dr. Magda Havas of Trent University has found evidence that microwave radiation negatively affects the heart at levels well below levels reported in "safe" established by government regulations United States US and Canada:

"This is the first study to document the immediate and dramatic changes in both heart rate and heart rate variability caused by an approved device that generates microwaves at much lower levels (0.3 percent) federal guidelines in Canada and the United States. "

In fact, microwaves are used effectively in the field of genetic modification technology to weaken the cell membranes. As Dr. Joseph Mercola says, "scientists use microwave cells really break apart. Dubious cells become easy prey for viruses, fungi and other microorganisms. Another term for these thermal effects is the" microwave effect "and if you do not want the food molecules to be changed, 

if you do not want to live food to be dead, if you do not want your heart is harmed, you would like to join the Russians. They have done extensive research on microwave that begins immediately after World War II. Their results had forbidden microwave ovens also beyond 1976.

Perhaps the slow food movement is something after all!

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