Issue #14

How Microwave Ovens Work And
The Awful Things They Do To Your Food

Over 90% of homes in the United States have microwave ovens.  This doesn’t even cover restaurants and other locations like the markets at gas stations. 

Yet, in spite of the fact that anyone with common sense would probably agree that heating food by blasting it with microwaves might create some health risks, the government says that microwave ovens are "perfectly safe".  However, a statement like that from our government should give you immediate pause. 

So, it should be no surprise that, after researching the issue of microwave ovens and their use in food preparation, I immediately threw out our microwave and got a convection oven instead. 

Now that I understand what microwave ovens do to food, I will not eat any food or liquid from a microwave again.  What follows is what I discovered about microwave ovens.

First, just how does a microwave oven work? Well, microwave ovens all have what is called a magnetron which is a tube in which electrons are affected by magnetic and electrical fields.

This produces micro wavelength radiation at about 2,450 mega hertz.  It is this microwave radiation that interacts with the molecules in the foods you eat and the liquids you drink.

This microwave radiation, which is wave energy, changes polarity with each cycle of the wave.  In other words, the polarity changes from positive to negative with each cycle.

The molecules in food and water have polarity also.  They have a positive and a negative end just like a magnet.  When you put your food in a microwave oven, the magnetron bombards the food with microwaves which rotates the polarity of the food very rapidly.  Millions of times per second in fact!  This molecular friction is what heats up the food. 

This extremely rapid rotation of the polarity of the food is very hard on the molecules and often tears them apart or, at the very least, deforms them.  Just think about what this kind of violent action does to the delicate nutrients in your food.

Microwave ovens not only tear apart and deform the molecules in your food, they also actually transform the elements in them into other forms.

For example, according to Dr. Lita Lee as reported in Dec 9, 1999 Lancet, the microwaving of baby formulas converted trans amino acids to their synthetic cis-siomers.  It turns out that synthetic cis-isomers are not biologically active at all.  Meaning, they are dead.

In addition, the L-proline amino acids were converted into their d-isomers.  This d-isomer in known to be a neurotoxin, which means it’s poisonous to your nervous system.  The d-isomer is also nephrotoxic, which means it’s poisonous to your kidneys.

Click here to learn more about microwave oven risks.