Regular`readers of my blog and website know that I have published a lot of information on what I consider to be the dangers of microwave ovens. If you go the SEARCH box on top of the blog home page and key in ‘microwave’ you will find ample food for thought.
Paul Tomlinson from Kingston, Jamaica, West Indies wrote me yesterday:
“First let me say that I thoroughly enjoy reading your thoughts, articles, reviews – in fact the whole web-site is exceptionally well done. Good work.
However! Please read this “Urban-Legends” rebuttal to the claim that:
“Water that has been boiled in a microwave oven (then cooled) is harmful to plants.”
So (Kurma speaking here) check it out for yourself. I must say that the so-called scientific rebuttal of claimed dangers of microwaved substances is, to my mind, not particularly scientific.
Notwithstanding the author’s more controlled watering experiment, the statement ‘water heated in a microwave oven is no different in ‘structure and energy’ than water heated with a gas flame, on an electric stove, or over a wood fire: it’s just water, plain and simple’ is begging for a rebuttal, in light of research to the contrary.
I’ll leave you with this:
In Comparative Study of Food Prepared Conventionally and in the Microwave Oven, published by Raum & Zelt in 1992, at 3(2): 43, it states:
“A basic hypothesis of natural medicine states that the introduction into the human body of molecules and energies, to which it is not accustomed, is much more likely to cause harm than good.
Microwaved food contains both molecules and energies not present in food cooked in the way humans have been cooking food since the discovery of fire. Microwave energy from the sun and other stars is direct current based.
Artificially produced microwaves, including those in ovens, are produced from alternating current and force a billion or more polarity reversals per second in every food molecule they hit.
Production of unnatural molecules is inevitable. Naturally occurring amino acids have been observed to undergo isomeric changes (changes in shape morphing) as well as transformation into toxic forms, under the impact of microwaves produced in ovens.
One short-term study found significant and disturbing changes in the blood of individuals consuming microwaved milk and vegetables. Eight volunteers ate various combinations of the same foods cooked different ways.
All foods that were processed through the microwave ovens caused changes in the blood of the volunteers. Hemoglobin levels decreased and over all white cell levels and cholesterol levels increased. Lymphocytes decreased.
Luminescent (light-emitting) bacteria were employed to detect energetic changes in the blood. Significant increases were found in the luminescence of these bacteria when exposed to blood serum obtained after the consumption of microwaved food.”
Posted by Kurma on 20/2/07; 1:56:39 PM