Have you ever considered life without a
microwave? I mean, seriously considered it.
Well, first off, I suppose I should ask you if you own one, really. If you don’t, I can guess that you have
already loudly answered my question. But
if you’ve got one, I encourage you to ponder whether or not you might actually
be able to have a go without it.
What do you use it for? To heat up your coffee (or tea) for the
fortieth time since you’ve not had a moment of time to sit down and drink it,
probably. That and maybe defrosting
meat? Maybe you cook with it.
At any rate, I have to tell you about my
little sister. First of all, she is
amazing and great. But that’s not
exactly the point (this time, anyway) – I just wanted to mention it (in case
you didn’t know and/or were wondering).
So after she got married, she lived in a cute little home that did NOT
have a microwave! I went over there once
and I was like, “Um, where’s your microwave…?”
(I was probably attempting to reheat a cup of tea.) She told me she didn’t have one.
I went home that day in awe and shame. I am the one who is supposed to be the health
fanatic (otherwise known in my family as a “weirdo”) and my little sister did
not have a microwave and I did. A silly
old one, in fact – so old that I had it in college (which was probably 100
years ago). It was small, though, so at
least it fit in my kitchen.
But I digress.
So you know, right, about microwaves?
I’m going to quote from Nourishing
Traditions by Sally Fallon:
Unfortunately,
the microwave achieved instant popularity without much prior research to study
the effects of eating microwaved food.
In consequence, one large experiment involving an unwitting populace is
now in progress. The small amount of research
done on the effects of eating microwaved food has shown that the microwave may
have unfavorable effects on fats and proteins, making them more difficult to
assimilate. More recent studies carried
out in Switzerland revealed that the microwave caused changes in vitamin
content and availability. Eating
microwaved food results in abnormal blood profiles, similar to those that occur
in the early stages of cancer. An
especially dangerous practice is using the microwave for heating baby’s
bottle. Altered amino acids in
microwaved milk can be toxic to the liver and nervous system, especially for
infants. We recommend that you resist
using the microwave at all costs.
Grrrrrrrreat.
Tom Valentine in Search for Health
says, “The same violent friction and athermic deformations that can occur in
our bodies when we are subjected to radar or microwaves happens to the
molecules in the food cooked in a microwave oven. In fact, when anyone microwaves food the oven
exerts a power input of about 1000 watts or more. This radiation results in destruction and
deformation of molecules of food and in the formation of new compounds (called
radiolytic compounds) unknown to man and nature. Today’s established science and technology
argues forcefully that microwaved food, and irradiated foods, do not have any
significantly high “radiolytic compounds” than do broiled, baked or other
conventionally cooked foods – but microwaving does produce more of these
critters. Curiously, neither established
science nor our ever protective government has conducted any tests of the
effects of eating the various kinds of cooked foods on the blood of
eaters. Dr. Hands Hertel did test it,
and the indication is clear that something is amiss and larger studies should
be funded.”
That does not sound very good. And really, if you think about it, he’s
right. I mean, I haven’t really heard a
lot about microwaved food and whether or not it is safe to consume – I mean, I
suppose if you really sat down and thought about it, you’d have to figure that it is probably
better to bake something than to microwave it, but why? That’s the important question that can turn
you from an avid microwaver to a conventional cooker.
One more bit here – this is from Warren Clough
from the PPNF Health Journal. He says, “The second reason I dislike
microwave ovens is the more serious situation.
What about the quality of the food that comes out of the oven and is
immediately consumed – free radicals and all.
With the depressed immune system of the average affluent American, the
last thing we need is another increase in our free radicals. It is well documented that microwaves are
powerful enough to rupture cell walls of the food matrix, and this is
undoubtedly why protein molecules are altered from microwave cooking.”
What!
Rupture cell walls?! Holy smokes,
Batman! Shutteth uppeth!
That is messed up. For real.
Have you ever thought about this?
It is seriously kind of nutso.
Other studies have shown strange results. Subjects who consumed microwaved food had:
- +
A decrease in hemoglobin levels
- +
A decrease in HDL levels (“good
cholesterol”)
- +
A decrease in lymphocytes and
leukocytes (a.k.a. white blood cells – a.k.a. the things that kill bad stuff in
your body)
- +
Increase in luminous power in
luminous bacteria within the blood of the subjects (a.k.a. radioactive energy
in their blood cells)
I’m pretty sure none of those are going to
help anyone in the long run, unless, of course, your main goal in life is to
die early of strange causes.
At any rate, would you consider doing a little
research into the topic and think about living life without the radioactive
appliance? We are so accustomed to it,
but if you banish it, you just might find that you are just fine without it.
We put ours out of the kitchen and into the
dungeon about six months ago and we’re glad we did. You can heat up your coffee or tea just as
fast using a pot on the stove. Yes, you’ve
got to think about what you’re going to have for dinner ahead of time (if you
need to defrost something), but besides that, it’s a pleasant thing. The food tastes a thousand times better and
it’s nice to know I’m not eating cancer cells.
It’s really not that big of a deal once you switch.
You can do this. You might even like not having one.
Something to think about.
Peace, love and I’ll take mine sans radiation,
Ms. Daisy
