No Microwave Cooking, Find Out Why

Posted on Feb 25, 2015

I don’t recommend the use of a microwave oven under any circumstances. In fact I don’t even recommend that you stay in a room where one is operating. It makes no sense at all to buy nutrient dense healthy food and put it into a microwave oven and turn it into a nutrient-void, cancer-causing facsimile of whatever you cook in one.

This is a huge problem today with fast food establishments who microwave just about everything. Most restaurants do the same thing. In fact when you see “steamed vegetables” on a restaurant menu they’ll most likely be microwaved.  That’s another problem with eating at restaurants, not only are you getting extreme amounts of unhealthy ingredients but they most likely also nuke all the nutrition out of the food before you consume it. This is especially true of any franchise restaurant where the food is manufactured at a central facility and shipped (normally frozen) to the franchise locations.  This food is just one short step away from being a frozen TV dinner. And all of it has extreme amounts of sodium to increase shelf life so nobody ever loses money by food that spoils.

Here’s excerpts from several articles with links below regarding my research into microwave oven cooking.

Who invented the microwave oven?

The Nazis, for use in their mobile support operations, originally developed microwave “radiomissor” cooking ovens to be used for the invasion of Russia. By being able to utilize electronic equipment for preparation of meals on a mass scale, the logistical problem of cooking fuels would have been eliminated, as well as the convenience of producing edible products in a greatly reduced time-factor.

After the war, the Allies discovered medical research done by the Germans on microwave ovens. These documents, along with some working microwave ovens, were transferred to the United States War Department and classified for reference and “further scientific investigation.” The Russians had also retrieved some microwave ovens and now have thorough research on their biological effects. As a result, their use was outlawed in the Soviet Union. The Soviets issued an international warning on the health hazards, both biological and environmental, of microwave ovens and similar frequency electronic devices.

Other Eastern European scientists also reported the harmful effects of microwave radiation and set up strict environmental limits for their usage. The United States has not accepted the European reports of harmful effects, even though the EPA estimates that radio frequency and microwave radiation sources in America are increasing at 15% per year.

Carcinogens in microwaved food

In Dr. Lita Lee’s book, Health Effects of Microwave Radiation – Microwave Ovens, and in the March and September 1991 issues of Earthletter, she stated that every microwave oven leaks electro-magnetic radiation, harms food, and converts substances cooked in it to dangerous organ-toxic and carcinogenic products. Further research summarized in this article reveal that microwave ovens are far more harmful than previously imagined.

The following is a summary of the Russian investigations published by the Atlantis Raising Educational Center in Portland, Oregon. Carcinogens were formed in virtually all foods tested. No test food was subjected to more microwaving than necessary to accomplish the purpose, i.e., cooking, thawing, or heating to insure sanitary ingestion. Here’s a summary of some of the results:
– Microwaving prepared meats sufficiently to insure sanitary ingestion caused formation of d-Nitrosodienthanolamines, a well-known carcinogen.

– Microwaving milk and cereal grains converted some of their amino acids into carcinogens.

– Thawing frozen fruits converted their glucoside and galactoside containing fractions into carcinogenic substances.

– Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids into carcinogens.

– Carcinogenic free radicals were formed in microwaved plants, especially root vegetables.

– Decrease in nutritional value

Russian researchers also reported a marked acceleration of structural degradation leading to a decreased food value of 60 to 90% in all foods tested. Among the changes observed were:

Deceased bio-availability of vitamin B complex, vitamin C, vitamin E, essential minerals and lipotropics factors in all food tested.

Various kinds of damaged to many plant substances, such as alkaloids, glucosides, galactosides and nitrilosides.

The degradation of nucleo-proteins in meats.

Microwave sickness is discovered

The Russians did research on thousands of workers who had been exposed to microwaves during the development of radar in the 1950’s. Their research showed health problems so serious that the Russians set strict limits of 10 microwatts exposure for workers and one microwatt for civilians.

In Robert O. Becker’s book, The Body Electric, he described Russian research on the health effects of microwave radiation, which they called “microwave sickness.” On page 314, Becker states:

“It’s [Microwave sickness] first signs are low blood pressure and slow pulse. The later and most common manifestations are chronic excitation of the sympathetic nervous system [stress syndrome] and high blood pressure. This phase also often includes headache, dizziness, eye pain, sleeplessness, irritability, anxiety, stomach pain, nervous tension, inability to concentrate, hair loss, plus an increased incidence of appendicitis, cataracts, reproductive problems, and cancer. The chronic symptoms are eventually succeeded by crisis of adrenal exhaustion and ischemic heart disease [the blockage of coronary arteries and heart attacks].”

According to Dr. Lee, changes are observed in the blood chemistries and the rates of certain diseases among consumers of microwaved foods. The symptoms above can easily be caused by the observations shown below. The following is a sample of these changes:

– Lymphatic disorders were observed, leading to decreased ability to prevent certain types of cancers.

– An increased rate of cancer cell formation was observed in the blood.

– Increased rates of stomach and intestinal cancers were observed.

– Higher rates of digestive disorders and a gradual breakdown of the systems of elimination were observed.

Microwave research conclusions

The following were the most significant German and Russian research operations facilities concerning the biological effects of microwaves:
The initial research conducted by the Germans during the Barbarossa military campaign, at the Humbolt-Universitat zu Berlin (1942-1943); and, From 1957 and up to the present [until the end of the cold war], the Russian research operations were conducted at: the Institute of Radio Technology at Kinsk, Byelorussian Autonomous Region; and, at the Institute of Radio Technology at Rajasthan in the Rossiskaja Autonomous Region, both in the Union of the Soviet Socialist Republics.

In most cases, the foods used for research analysis were exposed to microwave propagation at an energy potential of 100 kilowatts/cm3/second, to the point considered acceptable for sanitary, normal ingestion. The effects noted by both German and Russian researchers is presented in three categories:

Category I, Cancer-Causing Effects
Category II, Nutritive Destruction of Foods
Category III, Biological Effects of Exposure

Here’s part of another interesting article:

“Two researchers, Blanc and Hertel, confirmed that microwave cooking significantly changes food nutrients. Hertel previously worked as a food scientist for several years with one of the major Swiss food companies. He was fired from his job for questioning procedures in processing food because they denatured it. He got together with Blanc of the Swiss Federal Institute of Biochemistry and the University Institute for Biochemistry.

They studied the effect that microwaved food had on eight individuals, by taking blood samples immediately after eating. They found that after eating microwaved food, haemoglobin levels decreased. “These results show anaemic tendencies. The situation became even more pronounced during the second month of the study”.

Who knows what results they would have found if they had studied people who ate microwaved food for a year or more?

The violent change that microwaving causes to the food molecules forms new life forms called radiolytic compounds. These are mutations that are unknown in the natural world. Ordinary cooking also causes the formation of some radiolytic compounds (which is no doubt one reason why it is better to eat plenty of raw food), but microwaving cooking causes a much greater number. This then causes deterioration in your blood and immune system.

Lymphocytes (white blood cells) also showed a more distinct short-term decrease following the intake of microwaved food than after the intake of all the other variants.

Another change was a decrease in the ratio of HDL (good cholesterol) and LDL (bad cholesterol) values.

Each of these indicators pointed to degeneration.

The results were published in “Search for Health” in the Spring of 1992. How was this research greeted? A powerful trade organisation, the Swiss Association of Dealers for Electroapparatuses for Households and Industry somehow made the President of the Court of Seftigen issue a `gag order’. Hertel and Blanc were told that if they published their findings they would face hefty fines or up to one year in prison. In response to this, Blanc recanted his findings. Hertel, on the other hand, went on a lecture tour and demanded a jury trial.”

See the whole article at:



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