Danger of Microwave ovens

I recently read about 2 separate studies conducted on the safety of microwaved foods, and it is quite scary.

The first study was conducted by the Russians (the inventors of the microwave oven). Foods tested were only placed in the microwave for the amount of time needed to cook, thaw, or heat the food to ensure sanitation. Carcinogens were formed basically in all foods that were tested. Here is a summary:
* in meats, it caused formation of d-Nitrosodiethanolamines, a carcinogen
* in milk and cereal grains, some amino acids were converted into carcinogens
* thawing frozen fruits caused their glucoside & galactoside to be converted into carcinogens.
* cooked or frozen vegetables with only short exposure converted their plant alkaloids into carcinogens.
* plants, and especially root vegetables formed carcinogenic free radicals.

Another short term study of 8 volunteers found significant changes in the blood of people consuming microwaved milk and vegetables. These people ate a combination of the same foods cooked different ways. All of the foods placed in a microwave oven caused blood changes in the volunteers, such as decreased hemoglobin, white cell, and lymphocytes levels, while cholesterol levels increased.

In her book "Health Effects of Microwave Radiation-Microwave Ovens," as well as in the March and September 1991 issues of Earthletter, Dr. Lita Lee has stated that every microwave oven leaks electromagnetic radiation, harms foods, and converts substances cooked in them to dangerous organ-toxic and carcinogenic products. So why hasn't the FDA banned these harmful products?

For more information on microwave ovens, including the history of the microwave, how it works, etc, written by Natural News.com, CLICK HERE.