Cancer Food Additives And Microwave Ovens

Food Additives, Microwaves And Cancer

Carcinogenic food additives
Food products produced by the industry go through a series of processes and manipulations required for their manufacture, packing, storage and distribution.



Is not the same develope ourself our own food products, that packaging and distribution   precooked food. First, massive holdings represent a quality detriment.

Second, elapsed time between harvest and human consumption is much higher in the case of industrial product.

Thus, we must add to the industrial prepared several  chemicals,normally synthesized in the laboratory, to conserve their properties and appearance, to give them a certain color, to thicken, etc. So we have a lot of possible additives : dyes,preservatives, antioxidants, emulsifiers, stabilizers, thickeners, acidulants, flavor enhancers, sweeteners etc.


Many of them are harmless, but some can cause more or less serious disorders and even cause cancer. Anyway not be fanatical with this topic; simply food should be eaten in a natural  state as we can. Ideally we should be have our own garden and breed our own farm animals, but this is increasingly difficult in our world.

Anyway, what we can do at our level ,is take a look at the ingredients before buying a food product. If we opt to purchase organic or biological products,weshould do it. We will talking later about these products, something that we must consider, for example, is that gegetables with better presence are not always the healthiest.

Microwave ovens
There has been speculation and lot of  polemics about the microwave ovens safety, in terms of radiation emitted and its effect on food. About radiation we will speak later.
In terms of its effect on food, Electromagnetic Radiation Alliance of Australia ( EMRAA ) , provides the following information:


* A Richard Quan study showed that heat  human milk by microwave reduces its immunological properties. Was observed decreased activity of lysozyme ( a protein with ntiviral activity) and antibody. It has also been an increase in the number of bacteria.


* A study made by Hans Hertel and Bernard Blanc showed that food cooked in microwave deteriorates the health, causing a decline in hemoglobin levels, decreased "good" cholesterol and white blood cells.


* The Japanese researcher Fumio Watanabe noted that meat and milk cookedin microwave lost 30 to 40 % of vitamin B12, concluding that this method of cooking kills vitamins much faster than conventional ovens.


* Bacteria contained in the food survive more easily in a conventional microwave that in conventional oven.


* Plastic designed to hold food during microwaving contaminated food.


Accordingly, EMRAA recommended:

* Use a conventional oven whenever possible .
* Use glass for microwave cooking .
* Let stand a few minutes the food cooked in a
microwave before eating, to allow cells return to normal.

 Part    |    1   |   2   |   3   |   4   |   5   |   6   |   7   |   8   |   9   |   10   |


 Source:  Dr. Josep Ribal