Are Microwave Ovens Dangerous?

According to a growing body of research, yes. You need home protection from microwave radiation!

Fact, microwave ovens pose three different kinds of health threats:

Microwave Facts

• The microwave radiation itself can leak out and damage human cells and tissues.
• Microwaved foods have been shown to elevate cholesterol and stress and decrease white blood cells.
• All appliances working on electricity produce a toxic electromagnetic field (EMF) of approximately 60 hertz. This is over and above potential microwave leakage.

Not ready to toss your microwave oven?

You don’t have to. Many product line offers a range of home protection from microwave radiation shown to combat and reverse the dangers of microwaves and microwaved foods. We’ll explore microwave dangers and solutions below.

What do microwaves do to food?

In a microwave oven, alternating current forces atoms reverse polarity at a startlingly high rate. This creates such violent friction that the water inside the food molecules begin to vibrate and heat up. Unfortunately, this action also deforms, impairs and tears molecules apart.

Microwave ovens are dangerous!

Take a look at how microwaves cook food (above) and then imagine what that same microwave radiation could do to your body!

Microwave leakage is serious enough that the FDA sets strict limits on it for the manufacturers. But once door seals age, leaking tends to exceed those limits, often at head level. That’s bad news, because the microwave energy inside a microwave oven is massive!

• Frequency inside your microwave 2.45 BILLION hertz.
• Frequency shown to start harming the human body: over 10 hertz.

That’s 2.45 billion vs. 10 hertz. It doesn’t take very big leak for the damage to begin. (One top culprit: aging door seals!)

The scary part is that you won’t feel it until the damage is long since done. No matter what, you don't want to stand in front of or close to a microwave in operation.

Harmful effects of microwaves:

• Weakened immune systems
• Lowered resistance to bacterial and viral infections
• Cataracts
• Birth defects
• Cancer
• Many other serious illnesses

The facts about microwaves & cataracts

• Eyes are especially vulnerable to microwaves. That’s because unlike other areas of the body, they lack the blood vessels to dissipate the heat and cellular stress.
• The first suspected clinical case of microwave-caused cataracts was reported by Hirsch and Parker as early as 1950's. (Sulman 1980).
• For decades, cataracts have been reported in workers exposed to this type of radiation. (On the back of the lens where radiation cataracts usually occur.)

The dangers of microwaved foods.

Microwaves break chemical and molecular bonds, and can literally rip atoms apart, disrupting the basic biochemical structures of life. It’s no wonder foods cooked in such a way become so harmful to consume.

Government and industry studies suggest they pose no threat. But a growing body of knowledge now contradicts those claims.

Microwaved foods lose nutrition.

The Swiss scientist Hans Hertel was the first to study microwave dangers, specifically, how cooking degrades and depletes food of nutrients—an effect that shows up in study participants' blood.

Microwaving makes food unhealthy by forming harmful compounds.

When the microwave radiation destroys and deforms food molecules, new harmful compounds form (radiolytic compounds). These dangerous compounds harm the body in many ways.

Microwaved meals change blood chemistry

The research, from Search for Health (Spring, 1992): After study participants consumed microwaved vegetables, Swiss Scientist Hertel measured the following effects:

• Cholesterol levels increased rapidly.
• Hemoglobin decreased significantly (creating anemic tendencies.)
• Lymphocytes (white blood cells) showed a significant term decrease.
• Increased stress (evidence by the increase of leukocyte)
• NOTE: Leukocyte response can indicate pathogenic effects such as poisoning and cell damage.

More harmful effects of microwaving

The research, from Pediatrics (vol. 89, no. 4, April 1992) on microwaving human breast milk:

• Cuts down on lysozyme activity
• Reduces key antibodies
• Promotes potentially dangerous bacteria.
• Milk heated to 72 degrees lost a full 96% of all immunoglobulin-A antibodies, which fight invading microbes.

Researcher’s conclusion: microwaving likely reduces and reverses the potential benefits of food, above and beyond the harm heating itself causes.

Another study of microwave problems reported in the journal The Lancet showed that when infant formula was microwaved for ten minutes, it altered the structure of its component amino acids, possibly resulting in functional, structural and immunological abnormalities.

The additional EMF field of a microwave

Even if your microwave oven were perfectly sealed, you would still be exposed to a harmful level of EMFs. That’s because all appliances working on electricity produce a toxic electromagnetic field that’s on 24/7 running the clock and more. This magnetic field can penetrate the body.

Electrical fields are the part of electromagnetic fields (EMFs) that can be shielded.

Magnetic fields are the part of electromagnetic fields (EMFs) that penetrate concrete, steel and human bodies. (Which is why they’re great for x-rays!) Unfortunately, they can have serious health implications. (See EMF explained and EMF health risks.)

EMF fields are measured in milliGauss (mG). One milliGauss is 1/1000 of a Gauss)

• .5 mG to 2.5mG: For safety, the EPA recommends you limit your magnetic field exposure to .5 mG to 2.5mG.
• 1-25 mG: exposure from a microwave at 3 feet
• 100-500mG: exposure from microwave at 4 inches