When cooked in a microwave oven, the molecular structure of the food is completely destroyed. The human immune system identifies such food as a foreign matter and responds with an increase in white blood cells, lymphocytes and thrombocytes (blood plates), while at the same time there is a reduction in red blood cells. Blood examined under the microscope resembles the same state as found in the beginning of a cancer process. For this reason, microwave ovens should not even be used for defrosting food or warming up beverages or meals.
In addition, read our detailed special report “Cooking with microwaves? The kiss of death!!” and other information material.
Focus on Microwave ovens
Food from the microwave? – No, thank you! When food is heated in the microwave, the antioxidants in the food are reduced. However, these protective antioxidants are vital for the human body. They neutralise free radicals, which can otherwise cause a wide range of cell damage.
Heating or thawing breast milk in a microwave oven reduces the antibodies present in the milk that are important for the developing immune system of the baby. This is also the case at comparatively low temperatures between 20-53° C.
Publications
Film
In this second presentation from our series "How artificial electromagnetic radiation harms life", the focus is on the fact that all life is electrical.
Brochure
Parents are responsible for the healthy development of their children. In addition to creating a loving environment, this includes addressing questions about vaccination, healthy nutrition, beneficial toys, reasonable leisure activities and the social environment. In recent years, however, parents have had to deal more and more with questions about technology…
Fact sheet
Interview by Dr. Zac Cox, The World Foundation for Natural Science for England, of Mr. Barrie Trower, a globally recognized expert in the impact of wireless technologies on life.
