Dr. Hertel was the first scientist to conceive and carry out a quality clinical study on the effects microwaved nutrients have on the blood and physiology of the human body. His small but well controlled study showed the degenerative force produced in microwave ovens and the food processed in them. The scientific conclusion showed that microwave cooking changed the nutrients in the food; and, changes took place in the participants' blood that could cause deterioration in the human system.
On , DoTerra9455@gmail.com wrote:
> According to Dr. Cristina Garcia-Viguera, co-author of the study, microwaved broccoli loses 97 percent, 74 percent, and 87 percent of the three major cancer-protecting antioxidant compounds (flavonoids, sinapics and caffeoyl-quinic derivatives). By comparison, steamed broccoli loses 11 percent, 0 percent and 8 percent of the very same antioxidants. In a 1992 article in the journal Pediatrics, a team of researchers from Stanford University reported that re-heating human breast milk in a microwave oven – even at a low setting – can destroy some of its important disease-fighting capabilities. Specifically, it lost lysozyme, which protects against bacterial infection. The fact that adverse changes were found at very low temperatures suggested to the researchers that "microwaving itself may in fact cause some injury to the milk above and beyond the heating".
>
> On , DoTerra9455@gmail.com wrote:
> > Dr. Mercola - "Recent research shows that microwave oven cooked food suffers severe molecular damage. When eaten, it causes abnormal changes in human blood and immune systems. Not surprisingly the public has been denied details on these significant health dangers."
> >
> > On , DoTerra9455@gmail.com wrote:
> > > On , Ginny Eiseman ginny@kpunet.net> wrote:
> > > > Snopes says this is an urban legend :-(
> > > >
> > > > Unfortunately, I don't have an science fair age kids to try and verify.
> > > >
> > > > gin
> > > >
> > > >
> > > >
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