Microwave Ovens Don’t Just Nuke Your Food They Nuke Your Heart

Microwaves are known to nuke the nutritional value of our food, but did you know it nukes your heart?


The popularity of microwave ovens started in the 1980’s when the family life became hectic, and people had less time to prepare healthy natural food.

However, as more information on the dangers of microwaves became apparent, many people stopped using them due to the dangerous health risks they posed.

Microwave ovens not only nuke the nutritional value of our food, but they also have an extremely adverse effect on our hearts.

A typical microwave frequency radiation from a standard microwave gives off so much radiation it can affect your heart and your heart rate variability.


2.4 GHz can change your heart drastically

It is the same frequency given out by WiFi router, so added together your heart is submerged in radiation.

Dr. Magda Havas of Trent University studied the impacts of microwaving your food for a long time now, and according to him, people exposed to radiation for just three minutes at 2.4 GHz can experience severe reactions in heart modifications and modified heart rate variations, consisting of an alarm action to tension.

This is likewise called electrohypersensitivity (EHS), or fast aging syndrome.

It has been studied for numerous decades, and this action includes heart palpitations, clumping of red blood cells, and fluctuations of the parasympathetic nervous system typical of a fight or flight action.

Lots of people throughout the years have claimed that microwave do not produce any immediate biological results because the typical household level is so far below the federal standards.

However, in the contemporary world, there are more sources of environmental radiation like electro-magnetic gadgets, WiFi routers, laptop computers, and cell phones.

“This is the first research study that records instant and dramatic modifications in both heart rate and heart rate variability caused by an approved gadget that creates microwaves at levels well listed below (0.3 percent) federal guidelines in both Canada and the United States.”

Much like chemotherapy, the Nazi’s developed microwave during the second world war.

They produced a gadget to supply mobile food assistance for their soldiers when they got into the Soviet Union.

Russia later on prohibited the ovens when they determined how harmful they were, but not the United States.

Dr. Hans Ulrich Hertel was among the first food scientists to study the effects of microwaves on the blood and physiology of human beings.

He and his biochemistry expert partners concluded that microwaves led to adverse health impacts. They reported that they could cause higher cholesterol levels, decreased varieties of the red cell, reduced hemoglobin levels and decreased varieties of leukocytes.

The additional fifteen minutes in the oven might be the better concept to avoid significant health problems.

You’re not just destroying your food, you’re obliterating your blood, brain, and disturbing your heart rate.

Doesn’t sound as practical anymore, does it?



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