Carcinogens in microwaved food

The following is a summary of the Russian investigations published by the Atlantis Raising Educational Center in Portland, Oregon.  Carcinogens were formed in virtually all foods tested.  No test food was subjected to more microwaving than necessary to accomplish the purpose, i.e., cooking, thawing, or heating to insure sanitary ingestion.

Here’s a summary of some of the results:

  • Microwaving prepared meats sufficiently to insure sanitary ingestion caused formation of d-Nitrosodiethanolamines, a well-known carcinogen.
  • Microwaving milk and cereal grains converted some of their amino acids into carcinogens.
  • Thawing frozen fruits converted their glucoside and galactoside containing fractions into carcinogenic substances.
  • Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids into carcinogens.
  • Carcinogenic free radicals were formed in microwaved plants, especially root vegetables.
  • Russian researchers also reported a marked acceleration of structural degradation leading to a decreased food value of 60 to 90% in all foods tested.

Among the changes observed were:

Deceased bioavailability of vitamin B complex, vitamin C, vitamin E, essential minerals, and lipotropics factors in all food tested.  Various kinds of damage to many plant substances, such as alkaloids, glucosides, galactosides, and nitrilosides.  Degradation of nucleo-proteins in meats.

Ten Reasons to Throw out your Microwave Oven:

From the conclusions of the Swiss, Russian and German scientific clinical studies, we can no longer ignore the microwave oven sitting in our kitchens.  Based on this research, we will conclude this article with the following:

  • Continually eating food processed from a microwave oven is suspected of causing long term or permanent brain damage by “shorting out” electrical impulses in the brain by de-polarizing or de-magnetizing brain tissue.
  • The human body cannot metabolize (break down) the unknown by-products created in microwaved food.
  • Male and female hormone production is altered by continually eating microwaved foods.
  • The effects of microwaved food by-products are substantial within the human body.
  • Minerals, vitamins, and nutrients of all microwaved food are reduced or altered so that the human body may get little or no benefit, or the human body absorbs altered compounds that cannot be broken down.
  • The minerals in vegetables are altered into free radicals when cooked in microwave ovens, which can increase the risk of cancer.
  • Microwaved foods can cause stomach and intestinal cancerous growths (tumors).  This may explain the rapidly increased rate of colon cancer in America.
  • The prolonged eating of microwaved foods can cause cancerous cells to grow in human blood.
  • Continual ingestion of microwaved food can cause immune system deficiencies through lymph gland and blood serum alterations.
  • Eating microwaved food can cause loss of memory, loss of concentration, and emotional instability.

Have you tossed out your microwave oven yet?  After you throw out your microwave you can use a toaster oven as a replacement.  It works well for most and is nearly as quick.

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