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How does it work microwave?

Microwaves are a form of electromagnetic energy, like light waves or radio waves. These are very short electromagnetic waves that travel at the speed of light (299,792 kilometers per second). In modern technology, microwaves are used in microwave oven, for long-distance and international telephone communication, transmission of television programs, work of the Internet on the Earth and via satellites. But microwaves are best known to us as an energy source for cooking – microwave.

Each microwave oven contains a magnetron., which converts electrical energy into a super-high-frequency electric field with a frequency of 2450 Megahertz (MHz) or 2.45 GHz (GHz), which interacts with water molecules in food.

This can be imagined as follows: a water molecule, when an electric field is applied to it, always seeks to orient itself along the field, just as the compass needle seeks to establish itself along the Earth’s magnetic field. However, in the field of a microwave electromagnetic wave, the direction of the electric field changes with a very high frequency (more than a billion times per second), and the molecule has to constantly rotate.

Microwaves “bombard” water molecules in food, causing them to rotate at a rate of millions of times per second, creating molecular friction, which heats the food. This friction causes significant damage to food molecules, breaking or deforming them, creating structural isomerism.

Isomerism (from art. and Greek. méros – share, part) chemical compounds, the phenomenon of the existence of substances identical in composition and molecular weight but differing in structure or the arrangement of atoms in space and therefore on physical and chemical properties. Such substances are called isomers.

Simply put, a microwave oven causes the disintegration and changes in the molecular structure of food in the process of radiation.

Who invented microwaves?

The Nazis, for their military operations, invented a microwave radiomissor for cooking that they were going to use in the war with Russia. The time spent on cooking in this case was sharply reduced, which made it possible to focus on other tasks.

After the war, the Allies discovered medical research conducted by the Germans with microwave ovens. These documents, as well as some working models, were transferred to the United States for further scientific research. The Russians also obtained a number of such models and conducted a thorough study of their biological effects. As a result, the application microwave ovens in the USSR it was forbidden for some time. The councils have published an international warning of harmful substances, biological and environmental, produced by exposure to microwaves.

Other Eastern European scientists have also identified the harmful effects of microwave radiation and created severe environmental restrictions on their use.

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Microwave unsafe for children!

Some of the amino acids L – proline, which are part of the mother’s milk, as well as in milk formulas for children, under the influence of microwaves are converted into – d isomers, which are considered neurotoxic (deform the nervous system) and nephrotoxic (toxic for the kidneys). It is a misfortune that many children are fed on artificial milk replacers (baby food), which become even more toxic with the help of microwave ovens.

Scientific data and facts

In a comparative study Microwave Cooking, published in 1992 in the United States, states: “From a medical point of view, it is believed that the introduction into the human body of molecules exposed to microwaves is much more likely to cause harm than good. Food from a microwave oven contains microwave energy in molecules that is not present in foods prepared in the traditional way. ”

Microwave waves artificially created in a microwave oven, based on alternating current, produce about a billion polarity changes in each molecule per second. Deformation of molecules in this case is inevitable. It was noted that the amino acids contained in food undergo isomeric changes and are also converted into toxic forms, under the influence of microwaves produced in microwave oven. The short-term study that was carried out caused considerable anxiety about the change in the blood composition of people who consumed warmed microwave oven milk and vegetables. Eight other volunteers, fed on the same products, but cooked in traditional ways. All products that were processed in microwave ovens led to changes in the blood of volunteers. Hemoglobin levels have decreased, and cholesterol levels have increased.

Swiss clinical studies

Dr. Hans Ulrich Hertel participated in a similar study, and worked for many years in one of the major Swiss companies. Several years ago, she was dismissed from her position for disclosing the results of these experiments. In 1991, she and a professor at the University of Lausanne published a study suggesting that food cooked in a microwave can pose a health risk compared to food cooked in traditional ways. The article is also set out in the magazine Franz Weber No. 19, in which it was said that consumption of food cooked in microwave ovens, carries a malignant effect on the blood.

Dr. Hertel was the first scientist to carry out a clinical study on the effects of microwave food on the blood and the physiology of the human body. This small study revealed degenerative forces arising in microwave ovens and food processed in them. Scientific findings have shown that cooking in the microwave, changes the nutrient composition of food. This study was carried out with Dr. Bernard H. Blanc of the Swiss Federal Institute of Technology and the Institute of Biochemistry.

Between two and five days, volunteers received one of the following dietary options on an empty stomach: (1) raw milk; (2) the same milk, heated in the traditional way; (3) pasteurized milk; (4) the same milk heated in a microwave; (5) fresh vegetables; (6) the same vegetables, cooked traditionally; (7) frozen vegetables thawed in the traditional way; and (8) the same vegetables cooked in the microwave.

Blood samples were taken from volunteers, immediately before each meal. Then a blood test was performed at certain intervals after the intake of milk and plant products.

Significant changes were found in the blood in the intervals of meals, exposed to a microwave oven. These changes included a reduction in hemoglobin and a change in the composition of cholesterol, especially the ratio of HDL (good cholesterol) and LDL (bad cholesterol). The number of lymphocytes increased (white blood cells). All of these indicators indicate degeneration.

Radiation leads to the destruction and deformation of food molecules. Microwave oven creates new connections., not existing in nature, called radiolytic. Radiolytic compounds create molecular rot – as a direct consequence of radiation.

Manufacturers of microwaves claim that food from a microwave oven does not have much difference in composition, compared with food processed by traditional methods. The scientific clinical evidence presented here suggests that this is just a lie.

No state university in the United States has conducted a single study on the effects of food in a microwave oven on a human body. Isn’t this a bit strange? But there is plenty of research about what happens if the door microwaves, not closed. Once again, common sense tells us that their attention should be paid to what happens to food cooked in a microwave. We can only guess how molecular rot from microwaves will affect your health in the future!

Carcinogens from the microwave.

In an article in Earthletter magazine in March and September 1991, Dr. Lita Lee cites some facts about microwave ovens. In particular, she stated that all microwaves have electromagnetic radiation leaks, as well as degrade the quality of food, transforming its substances into toxic and carcinogenic compounds. The summary of studies summarized in this article show that microwaves, bring much more harm than previously thought.

The following is a summary of Russian studies published by the Atlantis Raising Educational Center in Portland, Oregon. They say that carcinogens were formed in almost all food products subjected to microwave irradiation. Here is a summary of some of these results:

Cooking meat in a microwave oven carries the formation of a known carcinogen -d Nitrosodienthanolamines

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Some of the amino acids found in milk and cereal products have been transformed into carcinogens.

Defrosting some frozen fruits, converts into their composition glucoside galactoside carcinogenic substances.

  • Already a short exposure to microwaves on fresh, cooked or frozen vegetables turns alkaloids into carcinogens into their composition.
  • Carcinogenic free radicals have been formed under the influence on plant foods, especially root vegetables. Their nutritional value has also been reduced.
  • Russian scientists also found a decrease in the nutritional value of food when exposed to microwaves from 60 to 90%!

    Consequences of exposure to carcinogens

    Creation of cancer agents in protein compounds – hydrolysate. In milk and cereals, these are natural proteins that are affected by microwaves burst and mix with water molecules, creating carcinogenic substances.

    Changes in elemental nutrients, a consequence – disorders in the digestive system, caused by impaired metabolic processes.

    Due to chemical changes in food, changes in the lymphatic system were observed, leading to a degeneration of the immune system.

    Absorption of irradiated food leads to an increase in the percentage of cancer cells in the serum.

    The defrosting and warming up of vegetables and fruits, leads to the oxidation of alcoholic compounds contained in their composition.

    The impact of microwaves on raw vegetables, especially root vegetables, promotes the formation of free radicals in mineral compounds that cause cancer.

    Owing to food products cooked in a microwave oven, there is a predisposition to the development of cancer of the intestinal tissues, as well as a general degeneration of peripheral tissues with a gradual destruction of the functions of the digestive system.

    Directly in the vicinity of the microwave.

    According to Russian scientists, it causes the following problems:

    Deformation of the blood and lymphatic areas;

    Degeneration and destabilization of the inner potential of cell membranes;

    Disruption of electrical nerve impulses in the brain;

    Degeneration and decay of nerve endings and loss of energy in the area of ​​the nerve centers in the anterior and posterior central and vegetative nervous systems;

    In the long term, the cumulative loss of vital energy, animals and plants that are within a radius of 500 meters from the equipment.

    In the USSR, the use of microwave ovens was banned in 1976.

    Based on the article by Anthony Wayne and Lawrence Newell, Christian Institute of Law, USA.

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