A Brief History of the Microwave Oven

An excerpt from an article on NaturalNews.com by Christopher Gussa.

Microwave Ovens: The Curse of Convenience: It turns out it was the Nazis who actually invented these ovens. They were used in their mobile support calling them the “radiomissor”. These ovens were to be used for the invasion of Russia. By using 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 (for a year or two). The Soviets issued an international warning on the health hazards, both biological and environmental, of microwave ovens and similar frequency electronic devices.

After the war, Dr. Percy Spencer, a self-taught engineer with the Raytheon Corporation, claimed to have “invented” the microwave oven in 1946. The Raytheon Corporation did actually file the first U.S. patent on one. The first ones were called Radar Ranges in 1954. Thank You Raytheon, but I like your missiles much better!

The following is a summary of the Russian investigations published by the Atlantis Rising 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 ensure sanitary ingestion.

Here's a summary of some of the results:

* Microwaving prepared meats sufficiently to ensure sanitary ingestion caused formation of d-Nitrosodiethanolamines, 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.

How Microwave Ovens Work:

All microwave ovens contain a magnetron which is a tube in which electrons are affected by magnetic and electric fields. They produce micro wavelength radiation at about 2450 Mega Hertz (MHz) or 2.45 Giga Hertz (GHz). This microwave radiation interacts with the molecules in food. The wave energy inside the oven changes polarity from positive to negative with each cycle of the wave. These changes of polarity happen millions of times every second. Food molecules (especially the molecules of water) have a positive and negative end just like a magnet has a north and a south polarity.

As these microwaves generated from the magnetron bombard the food, they cause the polar molecules to rotate at the same frequency millions of times a second. This is major agitation. (Much less agitation is used in pharmaceutical drug labs to separate or isolate molecules in the making of just about any thing they want). This agitation creates the molecular friction, which heats up the food. The friction also causes substantial damage to the surrounding molecules, often tearing them apart or forcefully deforming them. The scientific name for this deformation is "structural isomerism".

In Comparative Study of Food Prepared Conventionally and in the Microwave Oven, published by Raum & Zelt in 1992, it states:

"Production of unnatural molecules is inevitable. Naturally occurring amino acids have been observed to undergo isomeric changes (changes in shape morphing) as well as transformation into toxic forms, under the impact of microwaves produced in ovens. One short-term study found significant and disturbing changes in the blood of individuals consuming microwaved milk and vegetables. Eight volunteers ate various combinations of the same foods cooked different ways. All foods that were processed through the microwave ovens caused changes in the blood of the volunteers. Hemoglobin levels decreased and overall white cell levels and cholesterol levels increased. Lymphocytes decreased. Luminescent (light-emitting) bacteria were employed to detect energetic changes in the blood. Significant increases were found in the luminescence of these bacteria when exposed to blood serum obtained after the consumption of microwaved food."