Introduced to cooks in the 1970’s, the microwave oven was promoted as a way to save time and energy, saving busy cooks everywhere from the agony of slaving over a hot stove, waiting longer than necessary for tasty food. But microwave ovens weren’t heartily received at first by traditional cooks. Foods didn’t taste quite the same. Microwave ovens were not trusted.
Eventually convenience won out and over time microwave ovens have gained more acceptance in everyday meal preparation, with 90 percent of American homes utilizing them. Gone are fears that such ovens are unsafe. After all, they wouldn’t be allowed on the market if they weren’t safe, right?
Sure, microwave ovens have been tested for acceptable levels of radiation, but as of yet the foods prepared in microwave ovens have not been tested by the federal government nor universities for their effects on our systems. Independent tests have been conducted but the results have not been widely announced to the public, probably thanks to powerful opposing industries.
Foods prepared in a microwave oven are exposed to alternating current rather than direct current, as provided in nature. Foods heated by microwaving are not natural. Microwave ovens cook food from the inside out rather than from the outside in. Alternating current subjects the food to extreme friction, causing the molecules to be broken apart or vitally deformed. Molecules in these foods are literally tortured to death.
Foods prepared by microwaving are substantially denatured and lacking in nutritional value, or the bioavailability of Vitamins B, C, E, lipotropics and minerals. Further, nutrients in food can even be changed, forming carcinogens, which are cancer causing substances. For more research, visit: http://www.mercola.com/
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Give Me Five
Five reasons to take garlic:
- Improve immunity
- Lower cholesterol
- Stave off winter weight gain
- Thin blood
- Fight parasites
