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.

Irradiation of our fresh produce

Have you heard that the USDA wants to irradiate all fresh produce sold in the U.S? If this goes through, we will all be in big trouble, health wise.

Irradiating all fresh produce will sterilize or make the food dead, killing the phytonutrients, digestive enzymes and life force properties that are in fresh foods. Phytonutrients help prevent cancer, eye diseases, nervous system disorders, heart disease among other diseases. But the amount of radiation needed to kill 99.9% of the pathogens will also kill the phytonutrients.

The USDA is apparently basing their decision to irradiate all fresh foods based on the thought that because one person's immune system is compromised and can't handle a little E.Coli, it is more important than the health of the entire population. A better approach would seem to be to boost the immune systems of those individual people so they can survive occasional contact with E.Coli rather than sterilizing our environment where nothing can live. And did you know that the people who are most susceptible to food-borne illnesses are those people who's immune systems have been compromised by vaccines and antibiotics? Modern medicine and drug companies have created this problem, not the bacteria.

For more information on this subject, and what you can do about it, check out the article at Natural News by CLICKING HERE.

Danger from electromagnetic frequency expossure

Due to our world becoming saturated with electromagnetic frequencies (EMFs), more and more people are becoming "electrically sensitive." Symptoms range from headaches, burning sensations, tingling, debilitating brain fog, heart arrhythmias, migraines, severe depression, chronic insomnia, and even life threatening seizures and heart attacks. The elderly and very young, along with pets are most susceptible.

Take steps now to reduce your exposure to such items as Blackberrys, cell phones, cordless phones, computer games, computers, WiFis, refrigerators, air conditioners, electric heaters, dishwashers, microwaves and other large appliances.

There's a great article by Natural News which goes into this in more detail, and also provides 15 ways you can reduce EMF radiation in your home and life. To read this article, CLICK HERE.