Microwave cooking - (part I of III)

Anemia and lowered immune system

Hans Hertel was the first scientist to conceive of and carry out a quality study on the effects of microwaved nutrients on the blood and physiology of human beings. His research showed that food cooked in a microwave oven suffers severe molecular damage. When eaten, it causes abnormal changes in human blood and immune systems. These changes included a decrease in all hemoglobin values and cholesterol values, especially the HDL (good cholesterol) and LDL (bad cholesterol) ratio. Lymphocytes (white blood cells) showed a more distinct short-term decrease following the intake of microwaved food.

Microwaves and human milk

In the April 1992 journal Pediatrics, research appeared warning that microwaving human milk, even at a low setting, can destroy some of its important disease-fighting capabilities. Pediatrician John A. Kerner, Jr. and his co-workers at Stanford University reported that when breast milk was microwaved it lost lysozyme activity and antibodies and fostered the growth of more potentially pathogenic bacteria. These adverse changes, which occur at even low temperatures, suggest that the process of microwaving itself may in fact cause some injury to the milk above and beyond the heating. Milk heated at a high setting (72 degrees C to 98 degrees C) lost 96 percent of its immunoglobulin-A antibodies, agents that fend off invading microbes.

Microwaving baby formulas has been found to convert certain trans-amino acids into their synthetic isomers, which are not biologically active. Further, one of the amino acids contained in breast milk, L-proline, was converted to its d-isomer, which is known to be neurotoxic (poisonous to the nervous system) and nephrotoxic (poisonous to the kidneys). Research has already proven the fact that babies are not getting everything they need for optimum development when they are not breast fed, but now they are given fake milk (baby formula) made even more toxic via microwaving.

The American Institute for Cancer Research tells us that, “Study after study shows that a healthful diet – one high in a variety of fruits, vegetables, grains and beans and low in fat – can fight cancer at several stages. Scientists have known for some time that these foods contain nutrients that help defend the body against disease. And now research is revealing that the vitamins, minerals and other protective substances within these foods can do more than this – much more. Scientists are now identifying a host of naturally occurring compounds in plant foods that can actually defuse potential carcinogens.” When we eat out of boxes rather than food that is alive, we are compromising our current and future health. What’s that worth to you?

1. The information provided in this article is for educational purposes only.

2. Your individual health status and any required healthcare treatments can only be properly addressed by a professional healthcare provider of your choice. Remember: there is no adequate substitution for a personal consultation with your chosen healthcare provider. Therefore, we encourage you to make your own healthcare decisions based upon your research and in partnership with a qualified healthcare professional.