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by Hyunwoo Sun

Article by Dr Deryck D. Pattron, Ph.D.

Summary:
There have been growing suspicions and concerns among consumers and public health scientists that microwave cooked foods may be unhealthy to consume and may lead to the development of a wide range of disease conditions such as leukocytosis, decreased number of red blood cells, and increased cholesterol levels. But, there have been very little studies done by State and Federal Agencies to confirm or deny the safety and health implications of microwave cooked foods. The purpose of the present study is to review the current literature and to show that microwaved cook foods is not a natural process that may have serious public health implications.

Introduction:
Since the advent of the microwave in the late 1970, it has been used as one of the principal means to cook and re-heat food in 90 % of American homes. Because microwave ovens are so convenient and energy efficient, as compared to conventional ovens, very few homes or restaurants are without them. In general, people believe that whatever a microwave oven does to foods cooked in it doesn’t have any negative effect on either the food or them.

Microwave ovens utilize high energy microwaves to cook food. The use of microwave ovens has brought with it numerous health concerns, among them:

* Unknown changes in the chemical structure of foods when microwaved.
* Plastic containers when microwaved could leach carcinogenic toxins into food.
* Food could reach very high temperatures during short-time exposure that could cause burns or steam buildup that could explode, particularly when heating liquids in bottles or enclosed containers.
* Loss of nutrients when foods are microwaved.
* Formation of new compounds called radiolytic cancer causing compounds.
* Increased cholesterol levels, risk factor for heart attacks.
* Increased leukocytes in the blood suggestive of poisoning.
* Decreased number of red blood cells suggestive of anemia and decreased oxygen carrying capacity.
* Decreased hemoglobin levels suggestive of anemic tendencies.

There are very few studies that have been done to determine what kinds of changes occur in foods when microwaved.

The main component of the microwave oven is the magnetron tube where electric and magnetic fields act on electrons to produce microwaves. Microwaves are a form of electromagnetic energy, similar to radio waves and light waves. As microwaves bombard food they cause polar molecules to rotate at frequencies millions of times per second, thus creating molecular friction. Molecular structures in the food are thorn apart and irreversibly altered causing structural isomerism as a result of thermic effects of microwaves. Microwaves can also generate athermic effects on living cell structures that can have lethal consequences.

Athermic effects can also deform molecular structures, in particular cell membranes leaving cells susceptible to attack by viruses, fungi, and microorganisms. Cells in response to these athermic effects can suppress their natural repair mechanisms by changing from aerobic to anaerobic respiration leading to the generation of hydrogen peroxide and carbon monoxide, instead of water and carbon dioxide as the final end products. The formation of hydrogen peroxide and carbon monoxide in vivo can lead to the generation of free radicals that could further attack cell membranes and cell structures thus perpetuating the viscous cycle of cell death.

Microwaved foods often taste differently from conventional foods because of molecular transformation that occurs in foods when microwaved. Microwaved protein containing foods converts trans-amino acids into synthetic cis-isomers. What is important is that cis-amino acids or trans-fatty acids are not biologically active and would therefore serve no nutritive value in living systems. In addition, l-proline when microwaved is converted to d-isomer, a potent toxin that could kill nerve cells (neurotoxic) and kidney cells (nephrotoxic).

Significant changes were reported in the blood of individuals who consumed microwaved cooked milk and vegetables. When foods cooked by different methods were given to volunteers significant changes were detected: decreased hemoglobin levels, increased cholesterol levels, increased white blood cells, decreased lymphocytes. When light emitting bacteria were used to detect energetic changes in the blood of volunteers, significant luminescence was detected in the serum of volunteers after the consumption of microwaved food.

Conventional Cooking vs Microwave Cooking:
Conventional cooking or heating serves to transfer heat from the outside into the inside. While microwaving food serves to agitate polar molecules mainly water molecules into frictional heat, leading to severe molecular changes and the generation of radiolytic compounds.

Microwave ovens may also leak electromagnetic radiation and convert organic compounds into toxic carcinogenic products. Further research by Russian Scientists into the safety of microwave ovens revealed the following:
The formation of d-Nitrosodienthanolamines, a well known carcinogen in microwaved meats.
The formation of synthetic cis-amino acids and trans-fatty acids in microwaved milk and cereals.
The conversion of glucoside and galactoside into carcinogenic substances when thawing fruits and vegetables.
Conversion of microwaved raw, cooked or frozen vegetables containing alkaloids into carcinogens.
Decreased nutritional value.
Decreased bioavailability of vitamin B complex, vitamin C, vitamin E, essential minerals and lipotropics.

Microwave Sickness:
Russian Scientists who studied the effects of microwaves on human health developed a set of symptoms that characterize what is called “microwave sickness.”
Low blood pressure.
Low pulse.
Chronic excitation of the sympathetic nervous system.
High blood pressure.
Headache.
Dizziness.
Eye pain.
Sleeplessness.
Irritability.
Anxiety.
Stomach pain.
Nervous tension.
Inability to concentrate.
Hair loss.
Increased incidence of appendicitis.
Increased incidence of cataracts.
Increased incidence of reproductive problems.
Cancer.
Adrenal exhaustion.
Ischemic heart disease.

Conclusion:
The conclusions drawn from Swiss, Russian and German scientific studies showed that microwave ovens are particularly dangerous to human health and well being.
Prolonged consumption of foods from microwave ovens causes long term nerve and brain damage by demagnetizing the brain tissue.
The human body cannot utilize the unknown products created in microwaved food.
Male and female hormone production is altered.
The effects of microwaved food by-products are long-term and permanent within the human body.
Minerals, vitamins and nutrients in foods that are microwaved become biologically inactive and are of no benefit to the human body and cannot be broken down.
The minerals in vegetables are altered into cancerous free radials.
Increased incidence of stomach and intestinal cancerous growths.
Prolonged eating causes cancerous cells to develop in human blood.
Immune system deficiencies.
Loss of memory, concentration, emotional instability and a decrease of intelligence.
Reference:
W. Zheng,, et al. Report: “Well-done Meat Intake and the Risk of Breast Cancer,.” Journal of the National Cancer Institute 1998 Nov 18; 90(22):1724-1729.
Francis M. Pottenger, Jr., “Heat Labile Factors Necessary for the Proper Growth and Development of Cats.” Journal of Laboratory and Clinical Medicine, December, 1939, 25:6, 238-240.
A. L. Warshaw, W. A. Walker, and K. J. Isselbacher. “Protein Uptake by the Intestine: Evidence for Absorption of Intact Macromolecules. Gastroenterology, 1974; 66:987.
Simon Martin, “Intestinal Permeability,” BioMed Newsletter 11, May, 1995.
W. Philpott, Brain Allergies. New Canaan, Conn.; Keats Publishing Inc., 19

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