When cooked in a microwave oven, the molecular structure of the food is completely destroyed. The human immune system identifies such food as a foreign matter and responds with an increase in white blood cells, lymphocytes and thrombocytes (blood plates), while at the same time there is a reduction in red blood cells. Blood examined under the microscope resembles the same state as found in the beginning of a cancer process. For this reason, microwave ovens should not even be used for defrosting food or warming up beverages or meals.
In addition, read our detailed special report “Cooking with microwaves? The kiss of death!!” and other information material.
Interview by Dr. Zac Cox, The World Foundation for Natural Science for England, of Mr. Barrie Trower, a globally recognized expert in the impact of wireless technologies on life.