First, microwaving reportedly alters and destroys amino acids and covalent bonds of DNA in the food,
the building blocks of life (i.e. the “microwave effect”—see http://www.rfsafe.com/archive/research/rf_hazards/dna_damage/microwave_effect.htm
for a more complete treatment of this topic). In one study it was suggested that during microwaving certain amino acids were converted into their carcinogenic and toxic d-isomer cousins. Nothing live survives microwaving, save some dreadful salmonella and e Coli bacteria. This causes your immune system to produce pro-inflammatory cytokines
that bring inflammation and the conditions that arise from inflammation and acidosis (perhaps 80% of all chronic disease results from inflammation!). If you are wondering how this affects an otherwise healthy individual, look at your before/after changes in C-reactive protein scores (an inflammatory measure), triglycerides, and A1C scores (a hemoglobin/oxygen measure) in clinical blood tests when refraining from microwaving. The results can be quite stunning, as will be your overall health.
Microwaving food also causes complex carbohydrates to be converted into simpler carbohydrates, which can spike one’s blood sugar, raise triglycerides, and secrete too much fat-preserving insulin, while shutting off fat-burning glycogen. The result is hyperinsulinemia, arguably the biggest driver behind the obesity and diabetes pandemics.
Only synthetic nutrition survives in tact during microwaving, as nutrition that is organic soon becomes inorganic. As mentioned above, the violent “microwave effect” on the DNA can make food “foreign” to the human digestive and immunological system, taking longer to digest and increasing allergies, in general. For certain, the body knows the difference between microwaved food and that prepared by other means, as evidenced by exploding rates of metabolic and digestive disorders seen in microwave consumers.
Because microwaved food must be reconstructed by the body by borrowing amino acids and enzymes, it can cause corresponding amino acid depletions in the precursors for serotonin (mood control), melatonin (sleep/wake cycle), and dopamine (motor control and tremor). These hormonal interruptions are increasingly evidenced by rising levels of abnormalities, such as depression, anxiety, sleep disorders, and tremor. Serotonin’s main role is in food-to-nutrition synthesis and to aid in facilitating glucagon and insulin secretions. The disruption of serotonin, therefore, causes nutritional and metabolic abnormalities, including a rise in sugars being converted into triglycerides in the liver.
This is why SSRI and other anti-depressants can actually cause diabetes and weight gain—since they also distort the prominent role of serotonin without rectifying the real underlying causes of the depression for which they were prescribed. Further, we find that microwaved food requires the body to spend an extra 2-3 hours to digest compared more healthily prepared meals. As mentioned above, that is because the body’s immune system essentially suspends the food-to-nutrition synthesis functions while sorting out what has been ingested. This, in turn, can cascade into acid reflux (because the pyloric sphincter will not open until the pancreas has done its work), interruption of the citric acid cycle, elevated triglycerides and LDL cholesterol, and chronic conditions like Irritable Bowel Syndrome (IBS), etc.
Others have suggested that cooking meat in the microwave oven causes it to go into a kind of “rotting” process through destruction of nucleoproteins. This, in turn, causes the digested (and especially undigested) meat proteins to breakdown into cytotoxins and uric acid, setting off even more chronic disease and propensity toward abnormal cell growth (i.e., cancer). Metal and plastics are often added to packaged microwaved foods to simulate conventional cooking textures and tastes. While the altered taste and texture may fool you, it does not fool your immune system.
Likewise, pets’ health degrades substantially when eating microwaved food, developing serious candida yeast, ear infections, and other disorders. Many veterinarian physicians are concerned about pets being fed the same over-processed, synthetically fortified, and degerminated microwaved foods their owners eat. For such increases risks of cancer and other human-like conditions in pets!
Of great concern, also, is that baby formulae and/or Mother’s milk heated in plastic bottles in the microwave is unsafe. Furthermore, dangerous levels of Bisphenol A (BPAs) found in today’s microwavable food packaging have been linked to cancer, developmental disorders, diabetes, early puberty, and obesity in children. Some state health departments warn the public of these potential dangers.
In addition, every safety manual on warming of human blood for transfusions that we have examined says never use a microwave to warm the blood. This quiet affirmation that microwaving of blood is dangerous reinforces the thesis of the “microwave effect” even if it cannot be fully explained by scientists—many know it exists.
Before many governments clamped down and forbid further studies on safety of being exposed to microwave ovens, several early studies reported what has been called “microwave sickness” in the literature: headache, dizziness, eye pain, sleeplessness, irritability, anxiety, stomach pain, nervous tension, inability to concentrate, hair loss, appendicitis, cataracts, sterility, and cancer. Many microwave ovens in use today reportedly leak radiation as a result of defective doors and insulation.
Chronic and long-lasting symptoms from using microwave ovens have also been reported variously as adrenal exhaustion, ischemic heart disease, increased cancer cell formation, and long-term digestive disorders. Gradual breakdown of elimination systems in the body.