The Effect of Microwave Apparatus on Food and Humans
The Effects of Microwave Apparatus on Food and Humans
Hikaru Sugimori
A microwave is a kitchen appliance that cooks food by dielectric heating. This is done by using radiation to heat water and other polarized molecules within the food. Using the microwave, people can buy pre-cooked foods at convenient stores and cook them in the microwave at home in a matter of minutes. Microwave ovens became widespread in the 1970s and 80s, and today, 90% of American households have a microwave. Microwaves are a very convenient machine and have become increasingly prevalent in our society, however many are unaware of the effects consumption of these pre-cooked microwaved foods can have on their health. Research proves that microwaves, and consumption of microwaved foods have an adverse effect on the health of a human being.
First, Microwaves can seriously deplete the nutrients in the food. In fact, all heating methods do, but microwaves deplete nutrients more than any other heating method. Studies with broccoli and carrots have revealed that the molecular structures of nutrients are deformed by high-frequency reversal of polarity, even up to the point of destroying cell walls.
Scientific principles also support the fact that consumption of microwave food is detrimental to human health. In Comparative study of Food Prepared Convemtionally and in the Microwave Oven, published by Raum & Zelt in 1992, 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.” When a person eats microwaved food, he or she is consuming molecules and energies not present in food cooked in the ways humans have been cooking food since the discovery of fire.
Microwaves also cause pathological changes in our bodies. The microwave alters the food and because of this, the food is unable to perform the desired function in our bodies. Studies have shown that
Hikaru Sugimori
A microwave is a kitchen appliance that cooks food by dielectric heating. This is done by using radiation to heat water and other polarized molecules within the food. Using the microwave, people can buy pre-cooked foods at convenient stores and cook them in the microwave at home in a matter of minutes. Microwave ovens became widespread in the 1970s and 80s, and today, 90% of American households have a microwave. Microwaves are a very convenient machine and have become increasingly prevalent in our society, however many are unaware of the effects consumption of these pre-cooked microwaved foods can have on their health. Research proves that microwaves, and consumption of microwaved foods have an adverse effect on the health of a human being.
First, Microwaves can seriously deplete the nutrients in the food. In fact, all heating methods do, but microwaves deplete nutrients more than any other heating method. Studies with broccoli and carrots have revealed that the molecular structures of nutrients are deformed by high-frequency reversal of polarity, even up to the point of destroying cell walls.
Scientific principles also support the fact that consumption of microwave food is detrimental to human health. In Comparative study of Food Prepared Convemtionally and in the Microwave Oven, published by Raum & Zelt in 1992, 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.” When a person eats microwaved food, he or she is consuming molecules and energies not present in food cooked in the ways humans have been cooking food since the discovery of fire.
Microwaves also cause pathological changes in our bodies. The microwave alters the food and because of this, the food is unable to perform the desired function in our bodies. Studies have shown that