After the war, the Allies discovered medical research conducted by the Germans with microwaves. These documents, as well as some working models were handed over to the United States to "further research." Russian also received a number of such models How does a microwave oven? Microwaves are a form of electromagnetic energy, as well as radio waves or light waves. This is a very short electromagnetic waves, which travel with the speed of light (299.79 kilometers per second). In modern technology, microwaves used in microwave ovens, for long-distance and international telephone services, transmission of television programs in the world of the Internet and via satellite. But microwaves are best known to us as a source of energy for cooking — microwave. [Cut] Every microwave oven contains a magnetron, which converts electrical energy into the ultra-high-frequency electric field frequency of 2450 megahertz (MHz) or 2.45 Gigahertz (GHz) and which interacts with water molecules in food. Microwaves "bombed" the water molecules in the food, causing them to rotate at a million times per second, creating molecular friction, which heats and food. This friction causes significant damage to the molecules of food, breaking or deforming them. Simply put, a microwave oven causes the breakdown and changes in the molecular structure of food in the process of radiation. Who invented the microwave oven? The Nazis for its military operations invented the microwave plate — «radiomissor». The time spent on cooking in this case drastically reduced, making it possible to focus on other tasks. After the war, the Allies discovered medical research conducted by the Germans with microwaves. These documents, as well as some working models were handed over to the United States to "further research." Russian also received a number of these models and conducted a thorough study of their biological effects. As a result, the use of microwave ovens in the Soviet Union was banned for a while. Councils have published international warning about harmful substances, biological and ecological obtained when exposed to microwaves. Eastern European scientists have also identified the harmful effects of microwave radiation and set up strict environmental restrictions on their use. Microwaves are dangerous for kids! Some of the amino acids L-proline, included in the mother’s milk and infant formula in children under the influence of microwaves are converted into d-isomers, which are considered neurotoxic (deformed the nervous system) and nephrotoxicity (toxic to the kidneys). This is a problem that many children reared on artificial milk substitutes (infant formula), which are more toxic e esch using microwave ovens. Scientific evidence and facts In a comparative study, "Cooking in the microwave," published in 1992 in the U.S., said: "From a medical point of view, it is believed that the introduction of the molecules in the human body is exposed to microwaves is much more likely to harm than benefit. The food from the microwave oven contains the microwave energy in the molecules, which are not present in food cooked in a traditional way. "Conducted a short-term study showed that people who consumed cooked in the microwave milk and vegetables, changed the composition of the blood, decreased hemoglobin and increased cholesterol, whereas as people who consumed the same food, but cooked in the traditional way, the condition of the body has changed. The Swiss clinical study Dr. Hans Ulrich Hertel participated in a similar study, and for many years worked in a large Swiss companies. A few years ago she was laid off from his job for the disclosure of the results of these experiments. In 1991, she and one of the professors of the University of Lausanne published a study indicating that food cooked in microwave ovens could pose a threat to health than food cooked by conventional means. The article also stated in the magazine "Franz Weber» № 19, where it was said that the consumption of food cooked in microwave ovens is a malignant effect on the blood. In intervals of two to five days, the volunteers received one of the following food on an empty stomach: (1) raw milk (2) the same milk, heated up in the traditional way, and (3) pasteurized milk, (4) the same milk, warmed in a microwave oven (5) to fresh vegetables, (6) the same vegetables cooked traditionally, (7), frozen vegetables, thawed conventional method and (8) the same vegetables, cooked in a microwave oven. Blood samples were produced in the volunteers just before each meal. Then, blood tests at certain intervals after administration of milk and vegetable products. Significant changes were detected in the blood at intervals of food intake, the exposed microwave. These changes included a decrease in hemoglobin and changes in the composition of cholesterol, especially the ratio of HDL (good cholesterol) and LDL (bad) cholesterol. Increased number of lymphocytes (white blood cells). All these indicators show degeneration. In addition, some of the microwave energy, it remains to in food, using which a person is exposed to microwave radiation. Radiation causes destruction and deformation of the food molecules. Microwave creates new compounds not found in nature, called radiolytic. Radiolytic compounds provide molecular decay — as a direct result of radiation. Manufacturers claim microwaves the food from the microwave oven does not have a big difference in composition, as compared with the food processed by conventional methods. But no state university in the U.S. has not spent a single study on the impact of the modified food in the microwave oven on the human body. But there are a lot of research about what happens if the microwave door is not closed. Is not that a bit odd? Common sense suggests that attention should be paid to what happens to food cooked in a microwave oven. One can only guess how the molecular decay of the microwave will affect our health in the future!
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