Microwaves are a form of electromagnetic energy, like light waves or radio waves. These are very short electromagnetic waves, which move at the speed of light (299,792 km per second). In modern technology, microwaves are used in the microwave oven, for intercity and international telephone communication, the transmission of television programs, the operation of the Internet on Earth and through satellites. But microwaves are best known to us as a source of energy for cooking – a microwave oven.

Each microwave oven contains a magnetron that converts electrical energy into an ultra-high frequency electric field with a frequency of 2450 Megahertz (MHz) or 2.45 GHz (GHz), which interacts with water molecules in the food.

This can be imagined as follows: the water molecule, when an electric field is applied to it, always tends to orient itself along the field, just as the compass needle tends to establish itself along the earth’s magnetic field. However, in the field of an ultrahigh-frequency electromagnetic wave, the direction of the electric field changes at a very high frequency (more than a billion times per second), and the molecule must constantly rotate.

Microwaves “bomb” water molecules in food, causing them to rotate at a frequency of million times per second, which creates molecular friction that heats the food. This friction causes considerable harm to food molecules, tearing or deforming them, creating a structural isomerism.

Simply put, a microwave oven causes the decay and changes in the molecular structure of foods in the radiation process.

Doctor Hertel was the first scientist that conducted a clinical study about the effects of the food from a microwave oven on blood and the physiology of our body. This small study revealed the degenerative forces that arise in microwave ovens and food products processed in them. Scientific conclusions have shown that cooking in a microwave oven changes the nutritional content of substances in food. This study was conducted together with doctor Bernard Blanc from the Swiss Federal Institute of Technology and the Institute of Biochemistry.

In the intervals of 2-5 days, volunteers received one of the these food options on an empty stomach: raw milk, the same raw milk, heated in a traditional way, pasteurized milk, the same milk, heated in microwave oven, fresh vegetables, the same vegetables cooked traditionally, frozen vegetables, thawed in a traditional way and the same vegetables cooked in a microwave oven.

They took blood samples from volunteers, immediately before and after each meal. Then a blood test was performed at certain intervals after taking milk and plant products.

Significant changes were detected in the blood in the intervals of food intake exposed to the microwave oven. These alterations included a reduction in hemoglobin and a change in the cholesterol composition, especially the ratio of HDL (good cholesterol) and LDL (bad cholesterol). The number of lymphocytes (white blood cells) increased. All these indicators indicate degeneration.

All microwave ovens have leaks of electromagnetic radiation, and also impair the quality of food, transforming its substances into toxic and carcinogenic compounds. A summary of the studies summarized in this article show thatmicrowave ovens bring much more harm than previously thought.. Here is a summary of some of these results:

• The preparation of meat in a microwave oven causes formation of a known carcinogen-d Nitrosodienthanolamines.

• Some of the amino acids contained in foods from milk and cereals have been transformed into carcinogens.

• Thawing of some frozen fruits, converts into their composition of glucoside galactoside into carcinogenic substances.

• Short exposure of fresh, cooked or frozen vegetables to microwaves transforms alkaloids into carcinogens in their composition.

• Carcinogenic free radicals were formed under the influence on plant foods, especially root crops. Their nutritional value also decreased.