THE KNOWN FACTS ABOUT
MICROWAVE EATING! PRESENTED
BY
The Science of Wellness Society
ARE MICROWAVES A GOOD IDEA?
Introductory Comment by Dr. Robert Fifield M.D.H, N.D., Msc., Ph.D.
Back in the 1950's or should I be more exact, 1958 when I was stationed at the Aforce Base in Illinois they feed us micro-waved cooked food until the government stopped. Why? It was because a large part of the military personnel, mainly the Army were getting sick because the food was not nutritious anymore. Microwave destroyed the nutrition in the food!
It certainly is a fast way to cook but when it is finished, the high heat and micro -wave vibrations have destroyed the foods nutritive value. They knew then that micro-waved food had no nutritional value and yet the industry has wormed its way into our culture, through the political process and money mongers greed.
These people do not care about the public, all they want is the money they can make, including the food industry that makes the microwave products, etc.. So, take this and the following information and make your own decision about using this food destroying machinery! Little will be done until you the public decide that you want real food and not junk to eat and feed your children!
IT WILL TAKE LOTS OF MONEY TO FIGHT THE INDUSTRY THAT BENEFITS FROM YOU BUYING THIS PRODUCT, UNLESS YOU BEGIN TO SPEEK OUT TO YOUR GOVERNMENT OFFICIALS!
The food industry has lambasted government when our President and the commission on food and nutrition tried to tell the public not to eat certain food and to eat whole grains, etc.
Be prepared to be sick, specifically your children, if you do nothing to change this condition!
The articles begin here:
There are very few studies on microwave cooking and food quality. There's a reason for that, which I'll get to in a second. What studies exist are all bad news for micro-waving - they universally describe some type of damage. One study showed breakdown of vitamin B-12 to inactive degradation products in micro-waved foods.
The magazine "Health & Healing Wisdom" reports that Russian research concerning neurological effects of altered magnetic states of micro-waved foods caused the Russian government to outlaw all food microwave apparatus in 1976 (I don't know if that ban still exists). Another study showed depletion of antibodies and breakdown of enzymes when breast milk is microwaved.
There's also a problem with release of potentially toxic molecules into the food from packaging designed to help brown food during micro-waving. This includes items such as pizza, French fries, waffles, popcorn and breaded fish and these findings were determined by the FDA! The most controlled (and scary) research was almost stopped from anyone knowing about it before being published. Two Swiss researchers sequestered subjects under close scrutiny and blood tested them after randomly eating food that was either micro-waved or conventionally cooked.
They found all sorts of potentially nasty stuff: (1) blood hemoglobin levels decreased significantly after ingesting micro-waved foods, both total levels and the amount contained in each red blood cell; (2) White blood cell levels tended to increase for no other reason than foods were micro-waved; (3) microwaves altered protein molecules; (4) LDL cholesterol (the 'bad' type) increased relative to HDL cholesterol (the 'good' type).
The problem was, they were immediately sued by the "Swiss Association of Dealers for Electro-apparatuses for Households and Industry," and one of the authors was convicted by the Swiss Federal Court of "interfering with commerce." The fine was the equivalent of $65,000. So, the message is you think twice before stepping on too many big-money toes.
HOW DOES THIS RELATE TO THE BIA?
If your Biological Immunity Analysis (urine/saliva test) shows that you have a Metabolism Efficiency (EM) less than 65$, you should avoid eating foods prepared in a microwave.
Your EM is a measurement of how well you are converting food into energy. We believe that if your EM is below 55`x, the toxicity is building up faster than your body is carrying it away. We like to see a 10 buffer zone, hence drawing the line at 65%, so you have excess EM to deal with the potential damage caused
by eating microwave prepared foods.
If you have questions, please contact me.
Blessings,
Dr. Martin
Executive Trustee
Biological Immunity Research Institute
www.biri.org
DrMartin@biri.orq
HEATING WATER in MICROWAVE
By
THE SCIENCE OF WELLNESS SOCIETY
PRESENTS THIS INFORMATION
Article Receive By E-Mail
(not a joke)
PLEASE READ
I was very glad to get this email from a friend, because I have been guilty of heating water in a microwave many times. You'll be glad you read it. I also suggest passing it along to friends and family.
About five days ago, my 26-year-old son decided to have a cup of instant coffee. He took a cup of water and put it in the microwave to heat it up (something that he had done numerous times before). I am not sure how long he set the timer for but he told me he wanted to bring the water to a boil.
When the timer shut the oven off, he removed the cup from the oven. As he looked into the cup he noted that the water was not boiling. Then instantly the water in the cup "blew up" into his face.
The cup remained intact until he threw it out of his hand but all the water had flown out into his face due to the buildup of energy. His whole face is blistered and he has 1st and 2nd degree burns to his face, which may leave scarring. He may also have lost partial sight in his left eye.
While at the hospital, the doctor who was attending to him stated that this is a fairly common occurrence and water (alone) should never be heated in a microwave oven. If water is heated in this manner, something such as a wooden stir stick or a tea bag should be placed in the cup to diffuse the energy.
Here is what our science teacher has to say on the matter:
"Thanks for the microwave warning. I have seen this happen before. It is caused by a phenomenon known as super heating. It can occur any time water is heated and will particularly occur if the vessel that the water is heated in is new.
What happens is that the water heats faster than the vapor bubbles can form. If the cup is very new then it is unlikely to have small surface scratches inside it that provide a place for the bubbles to form. As the bubbles cannot form and release some of the heat that has built up, the liquid does not boil, and the liquid continues to heat up well past its boiling point.
What then usually happens is that the liquid is bumped or jarred, which is just enough of a shock to cause the bubbles to rapidly form and expel the hot liquid. The rapid formation of bubbles is also why a carbonated beverage spews when opened after having been shaken.
Please pass this on to everyone you know, it could save a lot of pain and suffering.
