Cooking in a microwave oven is not safe. Atoms, molecules and cells are hit by the hard electromagnetic irradiation of microwaving reverse polarity over one billion times a second. Even in the low energy range of milli-watts, no atom, molecule or cell of any organic system can withstand such destructive power.
Molecules are forcefully deformed, their quality impaired. The electrical potentials between the outer and inner side of the cell membranes – the very life of the cells – are neutralised. Natural repair mechanisms are suppressed; and cells, forced to adapt to a state of emergency, switch from normal aerobic to anaerobic (without oxygen) respiration. Instead of water and carbon dioxide, this fermentation produces hydrogen peroxide and carbon monoxide. The newly formed radiolytic compounds are unknown to man and nature; the impaired cells become easy prey for viruses, fungi, and other micro-organisms. Read the rest of this entry