By Paul Fassa, Real Farmacy, Thanks to Conscious Life News

Maybe you’re so used to the convenience of microwave ovens you don’t care about the trade-off: Higher risk of cancer and the long term effects of malnutrition.

What if I told you there’s been mounting science based evidence, strong evidence, that it’s time to ditch all use of microwave ovens. Would you think the suggestion absurd or stop cold turkey and suffer from convenience withdrawal?

The fact that modern mainstream medicine can’t fathom a connection with microwaved foods to cancer is explained simply: Orthodox medicine thinks nutrition and diet have nothing to do with disease. It’s focused on germs and genes. Check out hospital food as a partial confirmation of this philosophy.

Related Article: This Is What Microwaves Do To Your Food…

The blood samples from test subjects who had consumed microwaved foods demonstrated decreased lymphocytes (white blood cells) and decreased haemoglobin and cholesterol values, combined with increased luminescence or energy of luminescent bacteria.

Decreased haemoglobin results in less oxygen for cells, substituting anaerobic glucose fermentation for cellular energy. Add this to the carcinogenic effects of microwave energy and you have your own cancer booster serving you daily.

Most mainstream MDs may agree that direct contact with microwave radiation causes health problems. But they can’t make the cancer causing connection to the food from microwave ovens.

Hans Hertel, a Swiss researcher conducted his own study on the consequences of microwaving on food and how that mutant food from microwave cooking provides carcinogens and destroys the nutritional value.

The Independent Swiss Study on Microwave Ovens’ Effect on Humans Through Foods Nuked

In 1992, Swiss scientist Hans Hertel, assisted by Bernard Blanc, conducted a very thorough study on eight healthy human volunteers in their 20s and 30s. The study included raw milk and pasteurized milk and frozen and fresh vegetables. The foods were all consumed raw, cooked normally, and microwaved.

Before and after each meal, their blood was tested. Nutrient damage well beyond normal cooking was present in their blood after consuming microwave cooked food, with abnormalities paralleling the findings of earlier Russian studies.

Hertel concluded that technologically induced energy damage can be passed on to humans with microwaved food in addition to direct microwave emissions.

How Microwave Ovens Directly Agitate and Shear Your Food’s Molecules

Normally cooked food is heated from the outside in. This is the normal function of thermal dynamics: heat transfers to cold. Although raw food advocates will rightfully point out the heat destroys nutrients, especially enzymes, normal cooking doesn’t create nearly as much damage as microwave cooking.

Hans Hertel, a Swiss researcher conducted his own study on the consequences of microwaving on food and how that mutant food from microwave cooking provides carcinogens and destroys the nutritional value.

The Independent Swiss Study on Microwave Ovens’ Effect on Humans Through Foods Nuked

In 1992, Swiss scientist Hans Hertel, assisted by Bernard Blanc, conducted a very thorough study on eight healthy human volunteers in their 20s and 30s. The study included raw milk and pasteurized milk and frozen and fresh vegetables. The foods were all consumed raw, cooked normally, and microwaved.

Related Article: 5 Medical Reasons Why Microwaves Are Bad For You

Before and after each meal, their blood was tested. Nutrient damage well beyond normal cooking was present in their blood after consuming microwave cooked food, with abnormalities paralleling the findings of earlier Russian studies.

Hertel concluded that technologically induced energy damage can be passed on to humans with microwaved food in addition to direct microwave emissions.

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