Radiation is something that we all come into contact with on a daily basis. It generally comes in two forms: terrestrial and cosmic.

Terrestrial radiation elements are found all over; in soil, water, air, and even in the food that we eat, particularly if it is grown in the ground. The largest contributor to radiation in the natural world, though, is radon which is a decaying product of Uranium, released from rocks and soil. This gets into our air, as well as our water supply, and we are usually completely unaware of its presence. Cosmic rays of radiation are another source that we get everyday. Most of it is blocked by our atmosphere, but not completely.

Then of course there are the ways in which humans are creating more radiation.

Smokers inhale a form of radiation; the rocks, cement, and bricks we use in building often times contain uranium ores; and increase in air travel has contributed to our exposure of cosmic rays. The medical field also contributes via dental X-rays, CT scans, MRI, radio isotope injection to diagnose cancer and radiation therapy to treat cancer. While these are generally necessary, the TSA has introduced dangerous backscatter devices to airport security, which is set to be rolled out in neighborhood security vans, on buses, trains and in malls as well. This additional radiation exposure has no place in our daily lives. Meanwhile, our modern conveniences such as microwaves, radio towers, cell phones, wireless routers and the vast spectrum of electromagnetic pollution contribute to the bombardment.

The escalating crisis in Japan has led many of us to start thinking about serious radiation exposure from the worst threat of all — nuclear fallout, which has resulted in a lot of impulse buying of the most common treatment, Potassium Iodide, to the point that it is disappearing all together. But fear not, there are many other natural ways to protect ourselves from radiation poisoning that we should be taking on a regular basis to combat all forms of daily radiation.

Herbs There are several easy-to-obtain herbs that can be used for your protection. One of the best herbal protectors against radiation is Rosemary which contains Carnosic and Rosmarinic acids. According to Natural News, two different studies were done in Spain showing the positive effects of using Rosemary. It fights radiation damage to cells and rids the body of DNA damaging free radicals. It is readily available at any grocery or health food store, or can be grown in a windowsill herb garden, while being a wonderful addition to many meals. Herbs such as Cilantro help to remove heavy metals from the body, while others such as Dandelion help to rid the body of free radicals and protect the liver.

Key Foods Obviously a healthy diet is a great start for having a body capable of removing some of the toxins related to radiation, as well as to strengthen the immune system. Some foods, though, are more helpful in the event of excess radiation. Any food containing caffeic acid, such as apples, citrus fruits, broccoli, cauliflower, and cabbage offer support. In a study done in India, caffeic acid was injected into cells and then those cells were subjected to varying degrees of radiation, while the control group was not. In all of the cells injected with the acid, there was no damage to the cells at all. The control group showed various degrees of genetic damage. Another food source of great protection is seaweed (kelp, spirulina, brown algae), due to its natural iodine content and ability to slow the accumulation of nuerotoxic metals. Buckwheat, tumeric, ginko, and any potassium-rich foods are also great ways to protect yourself.

Vitamins and supplements Simple vitamins receive very little attention for their anti-radiation benefits. The British Journal of Radiology reports that Vitamin C, E, and beta carotene are all effective tools for protection against radiation. Vitamin C can protect against radiation as well as repair damage done to cells from previous exposure. Calcium, magnesium, and bee pollen are also key supplements that should be added to a healthy, balanced diet.

Don’t let anyone fool you. Radiation exposure on any level is not OK. Radiation disrupts our cellular growth, can make our cells grow abnormally, or even die off completely. Some of the cells will be mutated and reproduce; this is the process leading us to cancer. Obviously the more exposure we receive the worse the situation is as the cells do not have time to replace the ones killed off by the radiation, but any level is bad. Do yourself a favor: regardless of what happens in Japan, or at any of the other countless nuclear facilities, start taking action now with the products listed above, and prevent exposure in any way that you can.

 

Source: https://www.activistpost.com/2011/03/3-ways-to-protect-yourself-from.html

 

America’s most convenient appliance – microwave ovens are an absolute necessity in today’s fast-paced world. Microwaves are currently present in at least 90% of homes in America. They offer a simple and extremely rapid way to cook or reheat food or liquids.

The majority of people use this kitchen appliance without question and think they are no more than a simple alternative to conventional ovens for when they don’t feel like cooking or need food fast.

However you may want to think twice before using your microwave, as it could be one of the worst things YOU do to your food.

The way in which microwaves work and affect health

In short, microwave ovens are kitchen appliances which are used to cook or reheat food. They do this by emitting microwaves.

There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of milliwatts… This is how microwave cooking heat is generated – friction from this violence in water molecules. Structures of molecules are torn apart, molecules are forcefully deformed (called structural isomerism) and thus become impaired in quality.Microwaves are a form of electromagnetic radiation and are on the low energy end of the energy spectrum, second to radio waves. Microwaves are generated by something called a magnetron – something found within every microwave oven.

Magnetrons produce an electromagnetic field with a microwave frequency of approximate 2,450 megaHertz (MGz), which is the equivalent to 2.4 gigaHertz (GHz). Microwaves produced within the microwave oven cause dialectric heating – they bounce around the inside of the oven and are absorbed by whatever you put in it.

In order for something to heat in a microwave oven, water must be present within the substance. If water is not present, heating will not occur and it would remain cool. The reason for this is that water molecules within the food vibrate at an incredible speed, creating molecular friction which is responsible for the heating of the food. The structure of the water molecules are torn apart and vigorously deformed. This is much different than any other method of cooking, as other methods such as convection ovens heat up food by transferring heat convectionally from the outside inward.

Hans Hertel, a Swiss scientist, states:

You might wonder why when you take food out of the microwave it is unevenly heated. Food is often heated unevenly because microwaves work with whatever water molecules are present, and since not all areas of food contain the same amount of water, heating becomes uneven.

While microwave cooking does begin within the molecules where water is present, they don’t actually cook from “the inside out” like many people believe. They actually start with the outer layers, and the inner layers are mostly heated and cooked simply by transference of heat from the outer layers. This is why oftentimes you’ll find that the outside of the food is extremely hot while the inside seems to have been absent during your re-heating or cooking.

The Radiation Effects of Microwaves and Other Forms of Non-Ionizing Radiation

Microwaves are in fact radiation. They are classified as non-ionizing radiation – radiation which can change the position of atoms but is not strong enough to alter their structure, composition, or properties. Even though non-ionizing radiation is not strong enough to alter the structure of atoms, it is still able to cause physical alterations. A clear example of how non-ionizing radiation can harm you is the damage caused to your skin and eyes caused by the sun. When you use microwave cooking, you are exposing yourself to microwave radiation.

Other forms of ionizing radiation are visible light, ultraviolet and infrared waves, and waves emitted from televisions, cell phones, and electric blankets.

Today we live in a technologically advanced world. We could label the time we live in as the “technology age” as well as the “radiation age”. We are currently bombarded with radiation from almost everything around us: radio towers, televisions, cell phones, microwave ovens, computers, satellites, broadcast antennas, and so much more. Unfortunately, radiation doesn’t go away over time, in fact, it just accumulates.

Although we’ve conducted study after study concluding that no amount of radiation is safe, we don’t really know what all of this means in the long term. But here is what we do know:

• When any radiation waves resonate with a body part, the biological effect is intensified. For example, microwave frequencies are very similar to the frequencies of your brain. The effects microwaves have on your brain are greater than those same waves on any other part of the body.

• Although studies are done to view the effects of radiation, most of these studies are done for short exposure periods at higher intensities. There is an immense shortage of studies using long exposure periods with low-level radiation. More research simply needs to be done.

• Radiation accumulates over time and never goes away.

• Due to the amount of radiation everyone is exposed to every day, it is difficult to conduct studies using control groups. Radiation can’t really be controlled anymore due to the unavoidable invasion.

We simply don’t know the long-term effects of microwave radiation, so why risk it by watching your food cook in your microwave day after day and night after night.

Who shouldn’t use microwave ovens and why?

No one should be using microwave ovens. This is especially true for babies, children, if you are pregnant, already suffer from illness & disease, or are already bombarded with more radiation than the average person.

Why?

You may suffer from “Microwave Sickness”

Tissues directly exposed to microwaves are subject to the same deformities molecules go through, and this can in turn cause you to experience “microwave sickness”. Remember, it isn’t just microwave ovens which emit this kind of radiation. Cell phone towers also emit this type of radiation.

People may experience any or all of the following after being exposed to high levels of microwave radiation.

• Impaired cognition
• Nausea
• Vision problems
• Depression and irritability
• Weakened immune system
• Headaches
• Dizziness
• Insomnia and/or sleep disturbances
• Frequent urination and extreme thirst

Robert O. Becker, author of The Body Electric, stated the following on page 314 in his book:

It’s [Microwave sickness] first signs are low blood pressure and slow pulse. The later and most common manifestations are chronic excitation of the sympathetic nervous system [stress syndrome] and high blood pressure.

This phase also often includes headache, dizziness, eye pain, sleeplessness, irritability, anxiety, stomach pain, nervous tension, inability to concentrate, hair loss, plus an increased incidence of appendicitis, cataracts, reproductive problems, and cancer. The chronic symptoms are eventually succeeded by crisis of adrenal exhaustion and ischemic heart disease [the blockage of coronary arteries and heart attacks].

In another book entitled Health Effects of Microwave Radiation, author Dr. Lita Lee also expressed his concern over the use of microwaves. Dr. Lee observed that the symptoms listed above could be caused by certain observations shown below.

• Lymphatic disorders were observed, leading to decreased ability to prevent certain types of cancers
• An elevated rate of cancer cell formation was observed in the blood
• Increased rates of stomach and intestinal cancers were observed
• Higher rates of digestive disorders and gradual breakdown of the systems of elimination were observed

Life Energy is Depleted

Foods which haven’t been processed or cooked and are naturally occurring contain life energy which is transmitted from the sun. Biophotons are the smallest physical unit of light which are stored in all life forms. They contain bio-information and are partially responsible the feelings you get which signify well-being and vitality. Foods like naturally grown vegetables and especially sun-ripened fruits are the main source for these biophotons to humans.

Microwaving food, in effect, potentially destroys and depletes the life energy, rendering the food completely dead and lifeless. In addition, the food’s nutritional value is lost and it becomes nearly useless in terms of providing any real health benefit.

Fact: Russians Banned the Microwave Oven After Extensive Studies

Microwaves were first invented by the Nazis in order to provide a method of cooking for their troops during World War II. Seeing as though these microwave ovens have been experimental and new, the US War Department was assigned to research these new devices shortly after the war.

Turns out, the U.S. didn’t really perform the extensive research necessary for the new invention. Instead, the Russians decided to tackle the issue with extreme force.

Intrigued by this new device, the Russians conducted in-depth research to discover the biological effects they might possess. The results were staggering enough to lead to a ban of the new device in the Soviet Union. The ban, however, was later lifted during Perestroika, the political movement responsible for the restructuring of the Soviet Union.

The findings include:

• Carcinogenic substances were formed from the microwaving of nearly all foods tested

• Microwaving milk and grains resulted in carcinogenic substances being formed through the conversion of amino acids

• Microwaving prepared meats caused cancer-causing agents such as d-Nitrosodienthanolamines to form

• Microwaving fruits as a method of thawing resulted in the conversion of glucoside and galactoside fractions into carcinogenic substances

• Extremely short exposure of raw, cooked, or frozen vegetables converted their plant alkaloids into carcinogens

• Carcinogenic free radicals were formed in microwaved plants, especially root vegetables

• Structural degradation leading to decreased food value was found to be 60 to 90 percent overall for all foods tested, with significant decreases in bioavailability of B complex vitamins, vitamins C and E, essential minerals, and lipotropics

Twenty years of the Russian research led to the international warning about the damaging biological and environmental effects microwaves possess. The warning also included other similar frequency electronic devices such as cell phones.

Say Goodbye to Your Foods Nutritional Value

Although there hasn’t been as many studies on microwaves as say, the importance of various vitamins and minerals, all of the studies generally agree on one thing: nutritional value is significantly reduced if you microwave food. You’d think that studying microwaves would be at the top of the list, given their place in our society, but evidently their role is not significant enough for more thorough testing.

Note that most of these studies have been done prior to 2000. This may be due to the shift of focus from microwaves to a more prevalent threat to humanity: the intense electromagnetic chaos from electromagnetic devices such as cell phones, computers, and advanced technology. Here are some studies illustrating the detrimental effects of microwaves and microwave cooking.

• This study found that broccoli when microwaved with a little bit of water loses up to 97% of its beneficial antioxidants. Steamed broccoli only lost 11% or less. Some amounts of phenolic compounds and glucosinolates were also lost. The study was published in the November 2003 issue of The Journal of the Science of Food and Agriculture.

• Vitamin C in asparagus spears was lost during a 1999 Scandinavian study.

• One study found 60 seconds of microwaving garlic depleted the food of it’s allinase, garlic’s primary cancer-fighting ingredient.

• Just 6 minutes of microwave heating turned 30-40 percent of the B12 in milk into a dead form, which was found in a Japanese study by Watanabe.

• An Australian study recently conducted showed that microwaves cause a higher degree of “protein unfolding” than conventional heating.

• A 1992 study found that breast milk lost lysozyme activity, antibodies, and became a more suitable environment for the potential growth of pathogenic bacteria after being microwaved.

Microwaving Food Leads to a Negative Impact on Human Physiology & the Heart

Hans Hertel, a Swiss food scientist, initiated the first tests on microwaved food and microwave cooking to determine how microwaves affect human physiology and the blood. After studying these effects, Hertel concluded that microwaving food leads to food degeneration. These degenerative changes in nutrients caused changes in blood which could cause health problems.

Health issues which could be caused are:

• Elevated cholesterol levels

• A plummet in leukocytes (white blood cells), which could suggest poisoning

• Decreased red blood cell levels

• Production of radiolytic compounds

• Decreased hemoglobin levels, which might indiciate anemia

Another study found that microwave frequency radiation affects the heart at non-thermal levels – levels which are well below federal safety guidelines. To examine these effects, the study used a 2.4GHz radiation frequency, which is the same frequency emitted by microwave ovens as well as wifi routers.

 

Source: https://www.activistpost.com/2011/11/dangerous-truth-behind-microwaves.html