Microwave Cooking

(This is part of a longer article covering all aspects of electrical sensitivity to be found in ES - Miscellaneous)

Cooking with microwaves

It is wrong to assume that the radiation produced by micro-wave ovens is all kept within the confines of the oven's metal shell. Holding an Electrosmog Detector several feet away from a microwave oven will reveal that microwaves are in fact spread into the vicinity of the oven during use, and typically extend for several feet. It is therefore wise to
stand well clear while these cookers are in operation.

What is happening outside the oven is, however, only part of the problem with this type of cooking, which is, technically, a form of food irradiation. Indeed, the first microwaves were proudly advertised as 'radar ranges', when they were introduced in the 1970s.

Microwave ovens heat food using a process which creates molecular friction, but the mechanism by which heat is produced also causes internal damage to the delicate molecular structure of vitamins and phytonutrients within the food. Minerals are largely unaffected, but the all-important B vitamins, flavonoids and other nutritional elements are easily destroyed by microwave cooking.

One study has shown that microwaved vegetables lose up to 97% of their nutritional content, and there is even some evidence to suggest that micro- waving destroys the natural harmony in water molecules, creating an energetic pattern of chaos in the water within food. Read more.

As far back as 1989, a Swiss food scientist discovered that food which has been cooked or defrosted in a microwave oven can cause changes in the blood of those who eat it – changes which are indicative of a developing pathological process also found in cancer. Regrettably, this evidence was suppressed by the Swiss courts, which effectively gagged the scientist concerned after the manufacturers of microwave ovens invoked Swiss trade laws.

However, these findings have been corroborated by others from around the world, including Russian forensic scientists, who found that cooking food in a microwave oven creates free radicals and other cancer-causing agents, as well as significantly decreasing the nutritional value of all the foods that were studied. For more on the health risks of microwave cooking.


Click here for more articles on microwave cooking


Back to top