Microwave Ovens – Don’t use them!


This is old news to me but I find many have not yet heard about it. Don’t assume that just because it’s on sale or Health Canada approved that it’s safe. Microwaves were developed (by the Germans) in WW II to kill lice in order to prevent typhus, and indeed they are very effective that way because no living creature can withstand bringing to a boil the water molecules in its cells. Using such a machine to cook food is not a good idea at all.

In Comparative Study of Food Prepared Conventionally and in the Microwave Oven, published by Raum & Zelt in 1992, at 3(2): 43, it states:

“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.”

There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of milliwatts. Microwaves quickly destroy the delicate molecules of vitamins and phytonutrients (plant medicines) naturally found in foods. One study showed that microwaving vegetables destroys up to 97% of the nutritional content (vitamins and other plant-based nutrients that prevent disease, boost immune function and enhance health).

Dr. Hertel was the first scientist to conceive and carry out a quality clinical study on the effects microwaved nutrients have on the blood and physiology of the human body. His small but well controlled study showed the degenerative force produced in microwave ovens and the food processed in them. The scientific conclusion showed that microwave cooking changed the nutrients in the food; and, changes took place in the participants’ blood that could cause deterioration in the human system. Hertel’s scientific study was done along with Dr. Bernard H. Blanc of the Swiss Federal Institute of Technology and the University Institute for Biochemistry.

12 Enumerated Effects of Microwaves

1. A breakdown of the human “life-energy field” in those who were exposed to microwave ovens while in operation, with side-effects to the human energy field of increasingly longer duration;

2. A degeneration of the cellular voltage parallels during the process of using the apparatus, especially in the blood and lymphatic areas;

3. A degeneration and destabilization of the external energy activated potentials of food utilization within the processes of human metabolism;

4. A degeneration and destabilization of internal cellular membrane potentials while transferring catabolic [metabolic breakdown] processes into the blood serum from the digestive process;

5. Degeneration and circuit breakdowns of electrical nerve impulses within the junction potentials of the cerebrum [the front portion of the brain where thought and higher functions reside];

6. A degeneration and breakdown of nerve electrical circuits and loss of energy field symmetry in the neuroplexuses [nerve centers] both in the front and the rear of the central and autonomic nervous systems;

7. Loss of balance and circuiting of the bioelectric strengths within the ascending reticular activating system [the system which controls the function of consciousness];

8. A long term cumulative loss of vital energies within humans, animals and plants that were located within a 500-meter radius of the operational equipment;

9. Long lasting residual effects of magnetic “deposits” were located throughout the nervous system and lymphatic system;

10. A destabilization and interruption in the production of hormones and maintenance of hormonal balance in males and females;

11. Markedly higher levels of brainwave disturbance in the alpha, theta, and delta wave signal patterns of persons exposed to microwave emission fields, and;

12. Because of this brainwave disturbance, negative psychological effects were noted, including loss of memory, loss of ability to concentrate, suppressed emotional threshold, deceleration of intellective processes, and interruptive sleep episodes in a statistically higher percentage of individuals subjected to continual range emissive field effects of microwave apparatus, either in cooking apparatus or in transmission stations.

Take a look around you at every person that still uses a microwave. The largest majority are unhealthy and overweight. The more you use the microwave, the worse your nutritional state gets, and the more likely you are to be diagnosed with various diseases and put on pharmaceuticals which, of course, will create other health problems that lead to a grand spiraling nosedive of health.

Of all the natural substances — which are polar — the oxygen of water molecules reacts most sensitively. This is how microwave cooking heat is generated — friction from this violence in water molecules. Structures of molecules are torn apart, molecules are forcefully deformed, called structural isomerism, and thus become impaired in quality. This is contrary to conventional heating of food where heat transfers convectionally from without to within. Cooking by microwaves begins within the cells and molecules where water is present and where the energy is transformed into frictional heat.


Back this week – July 26

Back earlier than expected (due to disastrous nature of the sailing venture!), so will be at the market this week, one week earlier than announced.

I got some really great brick oven sourdough breads from two bakeries in the US, one in Vermont, the other in Deer Island Maine. So I am going to do a sort of experimental bake featuring traditional miche – large 2.5 kg loaves.

Also, I found out why I had difficulty getting my Red Fife white flour this spring: American organic meat producers are expanding and buying up large quantities of organic grain (shame on them, they should be promoting pasture-fed!), which is squeezing the small organic bakeries with their much smaller orders. Indeed, both bakeries are using Meunerie Milanaise flours even though it is more expensive than most American equivalents and based in Canada.


If I hadn’t been such a fool for sailing vessels this past  year, I could have afforded a new stone mill from Komo (Cost about $1500) with sieves meaning I could make higher quality fresh-ground whole grain loaves, but also freshly sifted, fresh-ground white flour meaning I would only have to buy the kernels, which are cheaper. But that is going to have to wait another year or longer until I am back in the black. Meanwhile, I am very happy with the Speerville Whole White which varies from 80-90% extraction, albeit it means I cannot make the sort of fluffy, light-coloured loaves that many prefer. They are better for you!