Newsletter #418
Lee Euler, Editor
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About Cancer Defeated!

The Invisible Danger that Could be
‘Zapping’ Your Good Health!

A majority of American kitchens are equipped with two ovens these days. Most have a traditional oven beneath a cooktop.

But the mania for speed and convenience has resulted in about 90 percent of homes also having a microwave oven.

Many folks love the way this modern marvel can help you quickly thaw frozen foods… heat an entire prepared meal in two minutes… or produce a quick snack…

But is it possible that millions of us could be sacrificing our good health on the altar of convenience? Keep reading to see important evidence. . .

Continued below…


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I’m going to get straight to exciting news:

A medical study found that chocolate can significantly reduce blood pressure in just two weeks.

A certain type of chocolate contains a full range of beneficial phytonutrients that include antioxidants, flavonoids, phenols, epicatechin, and essential minerals.

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Be careful: Typical chocolate in the average candy bar won’t do the job.

I’m Dr. Victor Marchione or, as many people call me, The Food Doctor.

Click here to see 10 of miracle foods that you can use every day to help reduce the symptoms of some of the most dreaded diseases and illnesses you may be suffering from.

A main concern is that radiation from a microwave can lead to cancer. But is this true?

That largely depends on whose opinion you decide to listen to.

One school of thought is that the low frequency radiation used in microwaves doesn’t have enough energy to damage your cells and thereby lead to tumor growth.

But you should know there are dissenting voices to this opinion!

In theory, the microwave just steps up molecular movement – the same thing that happens when you boil water or heat something in a conventional oven. That’s all heat is – faster motion at a level far too tiny for us to see.

But according to a survey of the Professional Service Associates (a group of microwave repair servicemen), more than half of microwave ovens two years or older leak levels of radiation 10 percent higher than the safety standards set by the Food and Drug Administration (FDA).

And of course, that begs the question of whether you can trust the FDA’s assessment of what constitutes a ‘safe’ level of radiation. I wouldn’t count on it. If my hunch is right, those older ovens are leaking radiation way above a safe level.


Early Russian studies caused a
government BAN on microwaves!

In 1957, Russia began testing radar microwave emissions and microwave oven cooking. What they discovered led them to issue emission restrictions for radar workers and a ban on microwave ovens in 1976.

Robert O. Becker’s book, The Body Electric, described the health effects caused by microwave radiation, according to the Russian research.

Becker said the Russian researchers used the term “microwave sickness” to describe the effects, which first manifest as low blood pressure and a slow pulse. Later these symptoms were followed by chronic exciting of the sympathetic nervous system (stress syndrome) and high blood pressure.

Other symptoms during this phase include:

  • Anxiety
  • Dizziness
  • Hair loss
  • Headache
  • Inability to concentrate
  • Nervous tension
  • Sleeplessness
  • Stomach pain

The Russian researchers found that continued exposure led to increased incidences of appendicitis, cataracts, reproductive problems and cancer.

These chronic symptoms eventually led to blocked coronary arteries and heart attacks.

The Russian prohibition on microwave ovens was lifted during the political reforms of the 1980s. At this point, the allure of Western conveniences trumped health concerns in Russia.


All radiation is not created equal

Microwaves are a form of electromagnetic energy, like light waves or radio waves. They use alternating current (AC) to create frictional heat.

In contrast, microwaves from the sun are based on principles of pulsed direct current (DC) that don’t create frictional heat.

In commercial models, the oven has a power input of about 1000 watts of alternating current. When microwaves hit your food, they agitate the food molecules, causing the food to heat up.

But this friction also damages and deforms surrounding molecules. In a paper focused on health effects of microwave ovens, chemist and enzyme researcher Lita Lee, PhD, provides a summary of findings from the Russian research.

First of all, carcinogens were formed in just about ALL foods tested! More specifically, the investigators discovered that:

  • Microwaving prepared meats caused formation of the well-known carcinogen d-Nitrosodiethanolamines.
  • Milk and cereal grains converted some of their amino acids into carcinogens when microwaved.
  • Thawing frozen fruits converted fractions containing glucoside and galactyoside into carcinogenic substances.
  • Short exposure of raw, cooked or frozen vegetables to microwaves converted their plant alkaloids into carcinogens.

The Russian researchers also reported decreases ranging from 60 to 90 percent in the nutritional value of the foods tested! This included a decreased bio-availability of vitamin B complex, vitamin C, vitamin E, essential minerals and lipotropics factors in all foods tested.

To be fair, conventional heating may also destroy nutritional value. I haven’t seen a comparison – or, really, any meaningful data on what cooking does to complex nutrients.

You might be thinking that the Russian tests were conducted several decades ago. Surely microwave ovens have improved their efficiency and safety since then, right?

Recent studies highlight
additional health concerns

The microwave ovens of yesteryear might have been less sophisticated than ones on the market today. But modern ovens use the same technology to heat foods—which means they produce similar effects.

Recent studies and anecdotes have demonstrated the potential health dangers associated with use of microwave technologies. For example:

  • A 1991 Oklahoma lawsuit involved hospital use of a microwave oven to warm blood needed in a transfusion. A surgery patient, Norma Levitt, died after receiving blood warmed in a microwave oven. Apparently blood for transfusions – normally kept in refrigerated storage — is warmed before being administered to a patient. But it’s not warmed in microwave ovens. In Mrs. Levitt’s case, the microwaving seemed to alter the blood she received. If it’s true that hospitals won’t warm blood in microwaves, that in itself shows me that microwaving is NOT equivalent to other methods of heating things.
  • A 2003 Spanish government study demonstrated that vegetables and fruits cooked in a microwave lost 97 percent of the nutrients that help reduce coronary heart diseases.
  • A 2011 study from researchers at the Kavetsky Institute of Experimental Pathology, Oncology and Radiobiology of NAS in the Ukraine studied possible carcinogenic effects of long term exposure to low intensity microwave radiation. They found a dramatic increase of cancer incidence in the population living near a base transmitting station for mobile communications. They also found that animal studies in rodents unveiled a significant increase in carcinogenesis after just 17 to 24 months of microwave exposure!

At the very least, these studies should raise your awareness of potential concerns with using microwave devices.

If you choose to use microwave ovens, the American Cancer Society recommends that you always follow the heating instructions that came with your microwave oven to reduce risk of burns or cataracts.

And when heating foods, it is best to avoid use of plastic containers that can leach harmful chemicals such as bisphenol A (BPA) into your foods.

These are just some ways to help reduce the chances of your health being ‘zapped’ by microwave use! As for me, my microwave oven sits unused in my kitchen, and has for several years. I’ll probably toss it one of these days.


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Kindest regards,

Lee Euler, Publisher



 

References:

DNTP Brief on Bisphenol A [CAS No. 80-05-7]. Published September 3, 2008. Authored by the National Toxicology Program.
Fassa, P. 2010. Research links consuming microwaved food to cancer. Natural News website. Article retrieved from http://www.naturalnews.com/030665_microwaved_food_cancer.html
Ho, M. 2007. Cancer risks from microwaves confirmed. Institute of Science in Society. Report retrieved from http://www.i-sis.org.uk/CRFMC.php
Lee, L. 2001. Microwaves and microwave ovens. Paper available at https://www.google.com/search?sourceid=navclient&aq=&oq=Lita+Lee+microwave&ie=UTF-8&rlz=1T4WQIB_enUS594US595&q=Lita+Lee+microwave&gs_l=hp…0j0i22i30.0.0.1.10972617………..0.7WNpxKxAWek
Nathan-Garner, L. 2012. Cancer proof your microwave. MD Anderson Cancer Center website. Retrieved from http://www.mdanderson.org/publications/focused-on-health/issues/2012-july/foodcancerradiationbpa.html
Yakymenko I, Sidorik E, Kyrylenko S, Chekhun V. Long-term exposure to microwave radiation provokes cancer growth: evidences from radars and mobile communication systems. Exp Oncol. 2011 Jun;33(2):62-70. Abstract retrieved from http://www.ncbi.nlm.nih.gov/pubmed/21716201

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Editor in Chief: Lee Euler Contributing Editors: Mindy Tyson McHorse, Carol Parks, Roz Roscoe Marketing: Ric McConnell Information Technology Advisor: Michelle Mato Webmaster: Holly Cornish Fulfillment & Customer Service: Joe Ackerson and Cami Lemr


Health Disclaimer: The information provided above is not intended as personal medical advice or instructions. You should not take any action affecting your health without consulting a qualified health professional. The authors and publishers of the information above are not doctors or health-caregivers. The authors and publishers believe the information to be accurate but its accuracy cannot be guaranteed. There is some risk associated with ANY cancer treatment, and the reader should not act on the information above unless he or she is willing to assume the full risk.

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