The Nazis were the first to use microwave-cooking devices to provide mobile food support to their soldiers during their invasion attempt of the Soviet Union in World War II. Although the US was given the task of researching the safety of the microwave oven, Russia was the leading investigator. The Russians banned the microwave oven in 1976 and international safety warnings were issued.  The ban was later lifted in 1987 by Perestroika. (“History of microwave ovens” Green Health Watch)

 

Microwaves vibrate water molecules at very high frequencies which create steam, and consequently heat food.  The water content of the food determines how evenly the food is heated.  Some mothers found that heating their infants’ bottles resulted in uneven heating of the milk resulting in mouth burns.  This is one of many reasons mothers are warned not to use the microwave oven to heat baby bottles.

 

 

Russian investigators found:

  • Microwaving food caused carcinogens in almost all foods tested.
  • The microwaving of milk and grains converted some of the amino acids into carcinogenic substances.
  • Microwaving prepared meats resulted in cancer-causing d-Nitrosodienthanolamines.
  • Microwave thawing of frozen fruits converted glucoside and galactoside fractions into carcinogenic substances.
  • Even short exposure of raw, cooked or frozen vegetables converted plant alkaloids into carcinogens.
  • Carcinogenic free radicals occurred in microwaved plants – especially root vegetables.
  • Decreased food value was found in 60 to 90 percent of all foods tested, with degradation of  B, C and E vitamins, and minerals. (Powerwatch, Home/Microwave)

 

 

More research:

 

Dr. Hertel was the first scientist to study the effects of microwaved foods on the blood and physiology of human beings. His small study of only 8 subjects, coauthored by Dr. Bernard Blanc, revealed  abnormal labs when the subjects were fed microwaved foods.  The microwaved food resulted in the following bodily changes:

  • Increased cholesterol levels
  • Decreased numbers of leukocytes (white blood cells)
  • Decreased numbers of red blood cells (which can cause anemia)
  • Increased production of radiolytic compounds

 

The packaging for  micowaved foods is also worrisome at best:

 

Although many of the above studies are not new, there is certainly ample evidence that microwaving is NOT good for your food or your health.