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Monday, June 27, 2011

Are Microwave Ovens Another Source Of Cancer?

EU TIMES

It is time to come with a follow up story to further prove that theMicrowave oven is seriously dangerous to people.
It is claimed by Microwave oven producers and even scientists that the Microwave oven is not only ok to use but it is actually even recommended. Some go as far as claiming that it makes the food more healthy.
Cancerhelp.co.uk says for example that “microwaving can actually be quite a healthy way to cook” but how could it be healthy when it radiates the food and it destroys vitamins such as Vitamin B12?
It is true that the Microwave oven uses a nonionizing form of radiation which is not as cancerous as the ionizing radiation but still, are you willing to risk your health over a fast way to heat your food? 
There are other ways to heat your food without any risks and controversies.
Some but not all studies suggest that long-term exposure to nonionizing form of radiation may have a carcinogenic effect. Needless to say is that the ionizing radiation is highly carcinogenic (can provoke cancer) and only few exposures to ionizing radiation can result in a random form of cancer. Exposure to ionizing radiation is done when you take an X-Ray for example or by other means.
The Human DNA is very sensible to radiations of any form, so long time exposure to both ionizing and nonionizing radiation can change a cell’s DNA. If this happens, then the cell’s in built instructions about how to live and grow are jumbled around. It is then possible for the cell to do something very different from what it is supposed to do. For example, it may become cancerous and keep reproducing in an uncontrolled way. This could take years to happen but it still means that a cancer may eventually develop.
Now after knowing why the Microwave oven is dangerous it is time to present an experiment conducted at home almost five years ago by Arielle Reynolds from Knoxville, Tennessee.
Below is a science fair project that Arielle Reynolds did. In it she took filtered water and divided it into two parts. The first part she heated to boiling in a pan on the stove, and the second part she heated to boiling in a microwave. Then after cooling she used the water to water two identical plants to see if there would be any difference in the growth between the normal boiled water and the water boiled in a microwave. She was thinking that the structure or energy of the water may be compromised by microwave. As it turned out, even she was amazed at the difference. So if the microwave water kills plants it can definitely hurt people too. It is easy to make this test and moreover, everyone is encouraged to make a similar test and let us know of their results.











4 comments:

undrad said...

http://www.pauapress.com/fluoride/files/1418.pdf

Me said...

The water boiled in the pan would have been boiled in a metal container. What was the micro-waved water boiled in? Plastic, glass or pyrex? Would this have made a difference?

wasp said...

I can't see how using a microwave to heat food in, will, unless you are directly exposed to the Microwave Radiation initiate cancer.The Heating Effect, is produced by flipping the H2O molecules, a bit like you rubbing your finger in rapid cycles on a wooden table. It will get quite warm. Water boils at a much higher temperature than expected due to it H-H bonding, most other similar similar molecules are gasses, e.g. H2S,SO2,etc. The change is Physical, not Chemical.If you were to use certain containers, which contained molecules that were microwave active, then it is not inconceivable that LEACHING COULD WELL OCCUR, without going into too much detail, a partition will exist at the interface of two liquid phases, so if a lyophilic material is leached out,this could account for difference. Some of the plastic wrapping used in packaging of BACON etc,was found to be leaching into the bacon, which could be quite a harmful. I always treat these Boil in The Bag Product with the greatest of suspicion, & always prefer to use the AGA. If you boil water in an ALUMINIUM container,then a small amount of transference will occur, to produce hydrated aluminum ions. THE SAFEST CONTAINERS, are Pyrex in microwave, Stainless Steel, conventional cooking. I think other factors could be at work with regard to the plants though. not enough data given. I regret typing is not one of my greatest attributes.
REGARDS ......WASP

Anonymous said...

Me - good point, but check out the cat food experiment. Just google 'cat food experiment microwave'.

David