•The radiation from the microwave destroys and deforms the molecules in the food, creating dangerous radioactive compounds

•In 1992, a study from the Search for Health, researched the effects of participants that consumed microwaved vegetables
They experienced:
-Rapidly increasing cholesterol levels
-Decrease in hemoglobin causing an anemic-like conditions
-Decrease in white blood cells
-Increase in leukocyte (indicating poisoning and cell damage)

•Microwaved breast milk looses 96% of its antibodies

•Microwaved Infant formulas’ structure is altered, changing the components in amino acids, creating immunological abnormalities

Even if your microwave oven is perfectly sealed, you are still exposed to harmful levels of electromagnetic fields. EMF can penetrate human bodies (which is why they are used for x-ray machines) but can causing serious health problems.

The EPA recommends limited exposure to EMF of .5mG – 2.5mG. If you stand 4 inches from your food cooking in the microwave, you will be exposed to 100 – 500mG. Standing 3 feet away from the operating microwave will expose you to 1 – 25mG.

Microwaves may be faster and more convenient than the convection oven but the nutritional value of your food and the health of your family will pay the price for its convenience.

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