Studies suggest microwaving your food could expose you to carcinogenic toxins released from plastic or paper wrappers, and destroy valuable nutrients in the food A Swiss food scientist found that microwaved food increased cholesterol levels, decreased red and white blood cell counts, decreased hemoglobin and produced radiolytic compounds.
Microwaves heat food by causing water molecules to vibrate 2.5 billion times per second, eventually turning to steam that heats your food. While your microwave can rapidly heat a dish, it also alters the food's chemical structure. Structures of the water molecules are torn apart and forcefully deformed. This is different than conventional heating of food, whereby heat is transferred convectionally from the outside inward. Contrary to popular belief, microwaved foods don't actually cook from the inside out. Microwave cooking begins within the molecules where water is present. Since not all areas contain the same amount of water, the heating is uneven. When thicker foods are cooked, microwaves heat the outer layers, and the inner layers are cooked mostly by the conduction of heat from the hot outer layers, inward. Our knowledge of the danger has radically increased since microwave ovens were first introduced to consumers more than 40 years ago. Besides depleting your food's nutritional value, which will be addressed later in this article, microwave ovens can produce carcinogenic toxins in more ways than one. When plastic is heated, toxic chemicals like BPA and phthalates can leach out of the containers or covers, contaminating your food with endocrine and hormone disruptors. A paper published in 1990 reported the leakage of many toxic chemicals from the packaging of common microwavable foods, including pizzas, chips and popcorn. Chemicals included polyethylene terpthalate (PET), and well-documented carcinogens like dioxin, benzene, toluene and xylene. In addition to that, heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs) and advanced glycation end products (AGEs), known as glycotoxins, also form whenever food is cooked at high heat. All three of these are known carcinogens. These compounds are not present in raw food; more than 90 percent of our exposure to these carcinogens comes from cooked food, including microwaved foods.2How Microwaves Damage Your Health
You might not be aware of this, but microwave ovens operate on gigahertz frequencies very similar to most 4G cellular networks. So, the danger AND the justifications why are identical. Conventional science and industry are clinging to the concept that these microwaves from your cell phones, portable phones, Wi-Fi routers, smart meters and wireless computers and tablets are not harmful because they do not cause any thermal damage.
New research3,4,5,6 from Professor Emeritus Martin Pall, Ph.D., has provided us with the mechanism of how this low level nonthermal microwave exposure causes biological harm. It has to do with voltage gated calcium channels (VGCCs) that are embedded in the cell membranes. He determined this by evaluating over two dozen studies showing you can radically reduce biological microwave damage using calcium channel blockers. This explains why the argument that the microwave radiation is not high enough to cause thermal damage is fatally flawed. The statement is partially correct, as the radiation does not cause thermal damage. However, it causes massive biological damage. Pall has compiled a list of 123 studies and papers documenting the various non-thermal health effects of EMFs for those who want to take a deep-dive into the research. The safety standards that have been established are off by a factor of over 7 million. So just how does it cause damage? Well, once the VGCCs are activated by microwaves, about 1 million calcium ions per second, these ions then stimulate the release of nitric oxide, which combines with superoxide to form peroxynitrate. These peroxynitrates then create hydroxyl free radicals, the most destructive free radicals known to man, which decimate mitochondrial and nuclear DNA, membranes and proteins that lead to mitochondrial dysfunction, the core of most chronic disease. Pall has calculated that these VGCCs are over 7 million times more sensitive to microwave radiation than the charged particles inside and outside the cell, which means the currently established safety standards are off by a factor of over 7 MILLION. Interestingly, the tissues with the highest density of VGCCs are the brain and nerve tissue like the pacemaker in the heart, and also in the testes. This could explain why we are having an exponential increase in many diseases like autism, Alzheimer's, arrhythmias, anxiety, depression and male infertility. Indeed, in a 2016 paper, Pall documents how microwave EMFs produce "widespread neuropsychiatric effects including depression."7 Microwave radiation does not have enough energy to directly break covalent bonds and damage your DNA in the way that ionizing radiation from X- or gamma rays do. However, it can actually cause more DNA damage than ionizing radiation as a byproduct of the increased hydroxyl free radical production. Failure to realize this and take steps to minimize exposure not only will damage your DNA and increase your risk of most chronic illness, but also seriously impair your body's ability to remove toxins, and significantly impair your immune response to address the large variety of pathogenic infectious assaults you regularly encounter, especially parasites. It is important to understand that using your microwave oven will expose you to an energy density of milliwatts per square centimeter (the standard energy unit measurement in the U.S.). While that sounds like a small number that will not cause thermal damage, it is easily thousands if not millions of times higher than the energy density shown to cause biological damage in hundreds of studies, as biological damage typically shows up in the micro to picowatt range. So, every time you turn on your microwave oven, you are exposing yourself to microwave radiation densities thousands of times higher than your cellphone. This is the primary reason why I strongly advise removing the microwave from your home. Next, I will review some of the evidence showing how microwaves damage your food. But remember, this is a relatively minor issue compared to the DIRECT biological damage it will cause you and your family every time you turn it on. The closer you are to the oven, the higher the energy density and the worse the damage will be. Microwaving Produces Toxins in Nearly All Types of Food As noted in the book, "Electromagnetic Health: Making Sense of the Research and Practical Solutions for Electromagnetic Fields (EMF) and Radio Frequencies (RF)," written by a naturopath, Case Adams:8
"Research … at the University of California Lawrence Livermore Laboratory concluded that microwaves produced heterocyclic aromatic amines and polycyclic aromatic hydrocarbons. Both are suspected carcinogens. Frying meats also produces polycyclic aromatic hydrocarbons …" While HCAs and PAHs are formed in protein, and AGEs form in protein and carbohydrate foods, Lita Lee, Ph.D., cites research from the Atlantis Rising Educational Center in Oregon in her 1989 book, "Microwaves and Microwave Ovens," which showed carcinogens form in nearly all types of food during microwaving.9 Aside from HCAs and PAHs, microwaving meat also produces the carcinogen d-nitrosodiethanolamine. When microwaving milk and grains, the amino acids are converted into carcinogenic compounds. Even thawing frozen fruit in your microwave will cause glucosides and galactosides in the fruit to convert into carcinogenic compounds. Ditto for plant foods, in which alkaloids are converted into carcinogens and hazardous free radicals. It doesn't even end there. As cited in "Electromagnetic Health":
•A 1989 study published in the Lancet found microwaving infant formula converted trans-amino acids into cis-isomers, which are classified as neurotoxins and nephrotoxins, meaning they're toxic to your nerves and kidneys respectively.10
•In a 1991 paper, Swiss food scientist Dr. Hans Ulrich Hertel reported that microwaved food produced carcinogenic effects in the bloodstream.11 It was a small study, consisting of only eight volunteers who drank either raw milk, cooked milk, pasteurized milk or microwave-cooked milk, and organic raw vegetables, cooked conventionally-grown vegetables, organic or conventional frozen vegetables that were then warmed in the microwave, or organic or conventional veggies fully cooked in the microwave. Before and after each meal, blood tests were taken. Those who ate either microwaved milk or vegetables had decreased hemoglobin levels, increased cholesterol levels, decreased white and red blood cells, and decreased lymphocyte levels, the latter of which suggests increased infection or tissue damage. While there are shortcomings and limitations to this study, the results offer food for thought. Hertel also found that when food molecules are deformed by microwaving, radiolytic compounds are formed. Subsequent research suggests these too appear to have carcinogenic potential.12 Not surprisingly, Hertel's study was met with great resistance from those with much to lose. The Swiss electrical appliance establishment lobbied to shut Hertel down, and he was eventually tried and found guilty of "interfering with commerce." American journalist Tom Valentine visited Hertel in Germany in 1992, penning a now classic article on his research13 The study was not without its shortcomings. It involved only eight participants, of which Hertel was one. As compelling as his findings were, his methodology did not stand up to the scientific rigors of the field. But in spite of Hertel's methodological shortcomings, his findings do raise concerns about what this form of radiation is doing to your food and should be taken as a launching point to larger, more robust studies in the future. Hertel wrote: "There are no atoms, molecules, or cells of any organic system able to withstand such a violent, destructive power for any period of time. This will happen even given the microwave oven's low power range of milliwatts." Do Microwaves Leak Radiation? Early microwave models were frequently thought to carry a risk of microwave radiation leaking out while in operation. Modern microwaves undergo more rigorous testing, rendering such risks slim to none if you are evaluating thermal damage only. However, when you look at biological damage, the energy densities are highly biologically significant. The FDA limits the amount of microwaves that can leak from an oven throughout its lifetime to 5 milliwatts (mW) per square centimeter at approximately 2 inches from the oven surface. Because microwave energy decreases dramatically as you move away from the source of the radiation, a measurement made 20 inches from your oven would be approximately one-hundredth of the value measured at 2 inches. However, remember that biological effects have been well-documented at 0.01 MICROwatts, which is half a million times lower than the FDA standard.