Microwaves

In the USSR, microwave ovens were banned in 1976 because of their harmful effects on health, because many studies were conducted on them.

The ban was lifted in the early 90s. years after perestroika.

Here are some of the results of the research.

Microwave Pipe:

1. Accelerate structural integration of products.

2. Milk and cereals produce carcinogenic substances.

3. Change in the elementary composition of food that causes digestive disorders.

4. Change in food chemistry, which can lead to malfunctions of the lymphatic system and destruction of the body’s ability to protect itself from deadly tumors.

5. Lead to an increase in the percentage of cancer cells in the blood.

6. In a statistically high percentage of people, it can lead to degenerative tumors of the stomach and intestine, total degeneration of peripheral fiber, as well as gradual destruction of the digestive and excretory system.

7. It reduces the body’s ability to absorb B-complex vitamins, vitamin C, vitamin E, essential minerals and lipotropic substances.

9. Health problems are also caused by the microwave field next to the oven.

10. Heating of boiled meat in the microwave causes:

* presence of d-nitrosodietethanolamine (commonly known carcinogen)

* destabilization of biomolecular compounds of active protein

* aggregate effect of radioactivity in the atmosphere

* Creation of carcinogens in the compounds of protein hydrolyzates in milk and cereals.

11. Microwave radiation also causes a change (decomposition) of the catabolic behavior of glucoside and galactoside elements in frozen fruit when defrosted in the microwave.

12. Cause a change in the behavior of catabolic plant alkaloids in raw, boiled or frozen vegetables that have been exposed even for a short term to radiation.

13. Cancer-causing free radicals have been formed in certain molecular structures of micro nutrients in substances of plant origin, especially in raw root vegetables.

14. Those who consumed microwave-processed foods showed higher statistical rates of digestive tract cancer as well as overall degeneration of peripheral cell tissue with gradual destruction of digestive and excretory functions.

Microwaves heat food by creating a process of molecular friction, but this friction quickly destroys fragile molecules of vitamins and phytonutrients (plant products) that are naturally found in food. One study shows that microwave heating destroys up to 97 percent of the nutritional value (vitamins and other plant nutrients that prevent disease, strengthen immunity and promote health). “

There is a lot of research on microwave pipes and their effects on the human organism. Final studies have not been published yet, but if any of the signs listed above has negative effects on food, one can only wonder what these effects will have on the human organism. So if you can get around without using the microwave, do it. Even if it was only to preserve the nutritional value and quality of your food.