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.
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,