MICROWAVES -
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“The vegetarian manner of living, by its purely physical effects on the human temperament In the last issue (of my Health Points Newsletter) I made a brief reference about the connection between microwave cooking and cholesterol. I don’t consider it fair to suggest something without offering a viable alternative, so I would like to share my personal solution to the problem. When I need to cook food, I use a steamer. With a bit of practice, I have found that if I put my steamer on the heat first, by the time I have my veggies washed and chopped, the steamer is ready, and within minutes they are ready to enjoy. Most items will steam as quickly as they can be nuked, and they survive the experience with the majority of their God-given nutrients intact. If I need to re-heat something, I also use steam. I have a steam-tray for my Wok, and I simply sit the dish of food on the tray - cover it - and within minutes, it is steaming hot - once again with nutrients relatively intact. My inquisitive mind, combined with a very basic knowledge of electronics, made me feel that anything that could explode an egg - one of the basic sources of life - was worth of a large bit of caution. My suspicions were further aroused with the warning that they could be harmful to pacemakers. There had to be more to microwaves than the information listed in the Owner’s Manual. One day I was in a small coffee bar, buying a pack of gum to replace my recently departed smoking habit. The cashier was in the process of entering my purchase into the electronic cash register, when a waitress popped a muffin into the nuker and hit Start. The cash register immediately lost its program as a result of the Electro-Magnetic interference. Excuse me; I’m out of here! Anyone who has ever had the experience of cleaning off an “easy-wipe” interior can relate to the fact that microwaving is an act of violent, destructive power. Microwaves are based on the principles of alternating current - they force atoms and molecules to reverse polarity 1- 100 billion times a second, and the oxygen of water molecules react most sensitively. It is the friction from this violence in water molecules that generates cooking heat. This action heats from the centre of the cell outward, the opposite of conventional cooking. The structures of molecules are torn apart and deformed, which results in impaired quality. A Swiss scientist, Hans Hertel, was the first person to carry out a quality study on the effects of microwaved nutrients on the blood and physiology of humans. He noted that eating microwaved nutrients caused changes in the blood of his study participants. He found that this deformation of food molecules also results in the formation of new compounds (radiolytic compounds), of which we know nothing about, nor their long-term effects on human physiology. Some of his significant findings, following the intake of microwaved food, included:
Other independent studies have tracked an increase in symptoms such as headaches, eye strain, fatigue, dizziness, moodiness, irritability, hair loss, muscle and heart pain, breathing difficulties, a pulling sensation in the scalp and brain tumors coincidental with increased microwave use, a 1000% higher incidence of Down’s Syndrome in a town with a high concentration of microwave towers, and rats exposed to as little as 60 Hz of non-ionizing energy had a decreased immune response. The American Embassy was bombarded by the Soviets with the infamous Moscow (microwave) Signal for 30 years to eavesdrop and jam its electronic equipment. After observing the adverse effects upon the American’s health, the Soviets now have standards up to 1,000 times more stringent, as a result of their experiment. Has your radio ever started playing in the off position? Is there a safe threshold? Time will tell. In the interim, I prefer not to be part of the social experiment! Blue skies, smooth highways, good health and God bless.
Also of interest (a must read!):A 26-year old decided to have a cup of coffee. He took a cup of water and put it in the microwave to heat it up (something that he had done numerous times before). I am not sure how long he set the timer for, but he told me he wanted to bring the water to a boil. When the timer shut the oven off, he removed the cup from the oven. As he looked into the cup, he noted that the water was not boiling, but instantly the water in the cup "blew up" into his face. The cup remained intact until he threw it out of his hand but all the water had flown out into his face due to the build up of energy. His whole face is blistered and he has 1st and 2nd degree burns to his face which may leave scarring. He also may have lost partial sight in his left eye. While at the hospital, the doctor who was attending to him stated that this is fairly common occurrence and water (alone) should never be heated in a microwave oven. If water is heated in this manner, something should be placed in the cup to diffuse the energy such as: a wooden stir stick, tea bag, etc. It is however a much safer choice to boil the water in a tea kettle. General Electric's response:Thanks for contacting us. I will be happy to assist you. The e-mail that you received is correct. Microwaved water and other liquids do not always bubble when they reach the boiling point. They can actually get superheated and not bubble at all. The superheated liquid will bubble up out of the cup when it is moved or when something like a spoon or tea bag is put into it. To prevent this from happening and causing injury, do not heat any liquid for more than two minutes per cup. After heating, let the cup stand in the microwave for thirty seconds before moving it or adding anything into it. If you pass this on ... you could very well save someone from a lot of pain and suffering. ==> Click here to view a mpg video demo of what can happen <== For more information on this procedure, contact Dr. Hardman ©2003-2005 Dr. William Hardman, Dr.TCM |
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