A microwave oven, often colloquially shortened to microwave, is a kitchen appliance that heats food by dielectric heating accomplished with radiation used to heat polarized molecules in food. Microwave ovens heat foods quickly and efficiently because excitation is fairly uniform in the outer 25 - 38 mm of a dense (high water content) food item.
According to Dr. Cristina Garcia-Viguera, co-author of the study, microwaved broccoli loses 97 percent, 74 percent, and 87 percent of the three major cancer-protecting antioxidant compounds (flavonoids, sinapics and caffeoyl-quinic derivatives). By comparison, steamed broccoli loses 11 percent, 0 percent and 8 percent of the very same antioxidants.
People who ingested microwaved foods showed a statistically higher
incidence of stomach and intestinal cancers, plus a general
degeneration of peripheral cellular tissues and a gradual breakdown
of the function of the digestive and excretory systems.
Dr. Lita Lee of Hawaii reported in the December 9, 1989 Lancet: "Microwaving baby formulas converted certain trans-amino acids into their synthetic cis-isomers. Synthetic isomers, whether cis-amino acids or trans-fatty acids, are not biologically active.
Microwaved foods cause stomach and intestinal cancerous growths (tumors). This may explain the rapid increased rate of colon cancer in America. (Microwave ovens are in 90% of American homes)
Microwave exposure caused significant decreases in the nutritive value of all foods researched. There was a decrease in bioavailability of B-complex vitamins, vitamin C, vitamin E, essential minerals and lipotropics in all foods, a loss of 60 to 90% of the vital energy field of all tested foods, and a marked acceleration of structural disintegration in all foods.
In 1991, there was a lawsuit in Oklahoma concerning the hospital use of a microwave oven to warm blood needed in a transfusion. The case involved a hip surgery patient, Norma Levitt, who died from a simple blood transfusion. It seems the nurse had warmed the blood in a microwave oven. This tragedy makes it very apparent that there's much more to "heating" with microwaves than we've been led to believe.
When food is wrapped in plastic or placed in a plastic container and microwaved, substances used in manufacturing the plastic (plasticizers) may leak into the food. In particular, fatty foods such as meats and cheeses cause a softening agent called diethylhexyl adipate to leach out.
Microwave ovens, originally sold as "Radaranges," use technology that passes electromagnetic waves through food, exciting the molecules and causing them to move and heat up as they respond to the microwave radiation.
Significant changes were discovered in the blood samples from the intervals following the foods cooked in the microwave oven. These changes included a decrease in all hemoglobin and cholesterol values, especially the ratio of HDL (good cholesterol) and LDL (bad cholesterol) values. Lymphocytes (white blood cells) showed a more distinct short-term decrease following the intake of microwaved food than after the intake of all the other variants.
A Japanese study by Watanabe showed that just 6 minutes of microwave heating turned 30-40 percent of the B12 in milk into an inert (dead) form. This study has been cited by Dr. Andrew Weil as evidence supporting his concerns about the effects of microwaving.
Microwaves heat food by causing water molecules in it to resonate at very high frequencies and eventually turn to steam which heats your food. While this can rapidly heat your food, what most people fail to realize is that it also causes a change in your food's chemical structure.