Microwave ovens can be found in almost every home and restaurant because they are extremely convenient for thawing and heating food. Yet we are paying a great price for this convenience. In a study by Dr. Radwan Farag of Cairo University, it was discovered that just two seconds of microwave energy destroys all the enzymes in a food, thus increasing our enzyme deficiency and altering the frequency of the food. Heating proteins in the microwave for 10 minutes or more may create a new, harmful type of protein. You may decide that this is a high price to pay for convenience.
Also, microwave radiation has been known to leak and could disrupt the delicate balances in cellular growth. Our bodies are regulated by electrical frequencies and electromagnetic fields. It would be wise to avoid disrupting these frequencies.
And there is this to think about: the University of Minnesota warned that microwaving a baby's bottle can cause slight changes in the milk. In the case of a hip-surgery patient in Oklahoma, microwaving blood for a transfusion killed the patient. Warming blood for a transfusion is routine; unfortunately, using a microwave caused enough changes in the blood to be deadly.
For those who cannot give up convenience, please remember that plastic molecules could end up in your food if you microwave in plastic dishes or use plastic wrap to cover open dishes.
A research project with 20 volunteers was conducted in 1980 with microwave cooking. Ten volunteers in group A and l0 in group B fasted on liquids for l0 days. Then both groups were fed the same foods for another l0 days with only one exception.
Group A foods were steamed, while group B were microwaved. After l0 days, stool samples were taken and analyzed. Group A stools appeared to be normally digested. Group B stools were of a plastic texture. Ultrasound scans showed adhesive food particles stuck to the stomach wall. In the stool sample , altered enzymes were found, as well as protein with altered molecular structure which could not be absorbed