Hi Jane,
For a long time, convenience had made me turn a blind eye to much of
what I've read about negative effects of microwave on food.
Then I read "The Hidden Messages in Water' by Masaru Emoto, a
scientist who became fascinated by the structures of ice crystals
after varying factors were used on water (types of music, words taped
to container, micro-wave, etc.). He did a small, scientific paper
about his observations and it that went viral, then was republished
for the general public. Just seeing the deformed structure of micro-
waved water has made me finally use it rarely. I simply didn't want
that sort of ugly chaos in the water of my body.
It also made me rethink the studies done years ago of plants leaning
toward or cringing from different types of music, language, etc. It
might not have been the plants responding at all, but rather, the
water within the plants. Check it out!
Be well,
Léna
On May 10, 2012, at 10:50 PM, Jane MacRoss wrote:
Thanks Mike - you have made me more determined to look for the article
(which was way above my head) so you can check their info - well I
cook however it occurs to me to do it at that moment - ("cooking" eggs
means I melt a little butter and solidify the albumin and warm the
whole item a little) but overall it's how the body responds to what
and how I prepare food that is the final test! // People I know
including my now retired doctor will not allow mechanical preparation
of food, ("high speed") nor anyone even to stir his tea - so who knows
how significant vibration is - his Spiritual Master was Tibetan // NO
not Lobsang LOL!!!
Many thanks // Jane
----- Original Message ----- From: "Mike Monett" <[email protected]>
I am an old electronics engineer. I have worked on high power
microwave and
communications equipment all my life. I used to stick my hand full
of neon
bulbs into the radiator feed to check the power output and look for
birds
nests in the waveguide. My hands are still attached and have not
turned
green.
There is nothing truthful in the claims that microwaves can cause
harmful
changes to food. This is purely fear-mongering. It has no basis in
fact.
The only thing the microwaves can do is cause the water molecules to
rotate
and rub against each other. It is the same as rubbing your hands to
warm
them in the winter.
Of course the heat will cause changes in the DNA. So does cooking on a
stove. This does not matter. The things you do to food to digest it
are far
more severe than heating the water content in a microwave. The
hydrochloric
acid and pepsin in your stomach will start the breakdown process that
removes the proteins and breaks them down so they can be digested and
utilized in the body.
Cooking in the microwave is much safer than pan frying or grilling
over an
open flame. There are no heterocyclic amines or polycyclic aromatic
hydrocarbons that form. See
http://www.cancer.gov/cancertopics/factsheet/Risk/cooked-meats for
more
information.
Of course, you knew that already, didn't you.
Thanks,
Mike Monett
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