Microwave cooking ovens were originally researched and developed by German scientists to support mobile operations during the invasion of the Soviet Union. Had they perfected electronic equipment on a mass scale, the Nazi's could have eliminated the logistical problems connected with cooking fuels while producing edible products in far less time than they could using traditional cooking tools.
After the war, the Allies discovered the medical research and documentation concerning microwave technology. The papers and experimental microwave equipment were transferred to the U.S War Department and classified for reference and scientific investigation. The Soviet Union also retrieved some of the devices and began to experiment on them separately.
The Russians - who have done the most diligent research into the biological effects of microwave ovens - HAVE OUTLAWED THEIR USE, and issued an international warning about the biological and environmental damage that can result from the use of these and of similar frequency electronic apparatuses.
Microwaves And your health
Microwaving raw broccoli drastically diminishes, and in some cases nearly eliminates, some natural health-promoting chemicals, a new study says.
Of particular note in the research was the post-microwaving disappearance of almost all - 97 per cent - of flavonoids. Flavonoids, substances often found in many brightly coloured fruits and vegetables, have been linked to a reduced risk of coronary heart disease, stroke and lung cancer.
Microwaving reduced other similarly desirable chemicals in broccoli by anywhere from 74 to 87 per cent.
Some of these substances have been associated with slowing the effects of aging, reducing the risk of heart disease and preventing Alzheimer's, Type 2 diabetes and some cancers.
Microwaves and Nutrients
Each week Martin Pytela and Scott Paton discuss Holistic principles for healthy living.
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