In the beginning, microwaves were sold as “Radar ranges,” that utilized technology that transmits electromagnetic waves through our food, stimulating molecules and heating them up as they react to the radiation from the microwave. Microwaves are electromagnetic energy that travels as fast as the speed of light. Wave energy is from the magnetron in the microwave. The wave energy works to convert the polarity of molecules from positive to negative. In every second in the microwave, the polarity of molecules change millions of times. These microwaves do nothing but fill food molecules with radiation and stimulates polarized molecules to radiate at a higher frequency every second, millions of times. All of that friction works to heat the food up, but causes ‘structural isomerism,’ that is mainly damage of the food molecules. Dr. Han Hertel, a food scientist and biologist from Switzerland, conducted a study where he discovered the effects of consuming microwaved food. He had eight subjects living in a controlled environment for 8 weeks, and they would eat microwaved and cooked foods. They seldom ate raw food. After each meal they had blood drawn to be sent for testing. It was disturbingly found that microwaved food can alter blood chemistry. Dr. Hertel says: There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of milliwatts… This is how microwave cooking heat is generated – friction from this violence in water molecules. Structures of molecules are torn apart, molecules are forcefully deformed (called structural isomerism) and thus become impaired in quality.

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