Posted on Feb 27, 2019, 6 p.m.
If you are a frequent microwave oven user you may want to rethink that as studies suggests the popular kitchen appliance can affect heart rate, heart rate variability, and lead to blood sugar spikes.
Most health conscious individuals rarely use a microwave to prepare food anymore as they realize it destroys the nutritional value of food, and can leave it with an odd texture and taste. This study suggests that microwave ovens are negatively impacting your heart.
Microwave frequency radiation seen in the average kitchen is suggested to be more than enough to affect the heart rate and heart rate variability, as the average microwave oven (and WiFi router) produces 2.4 GHz which can cause immediate changes to the heart.
Those exposed to 2.4 GHz radiation for 3 minutes can experience reaction in heart changes and altered heart rate variation including electrohypersensitivity or rapid aging syndrome which has been studies for decades. Alarm responses to stress can includes heart palpitations, clumping of red blood cells and fluctuation of the parasympathetic nervous system according to Dr. Magda Havas of Trent University.
Havas also suggests microwaves can lead to blood sugar spikes connected to diabetes, which typically happens when people stand within three feet of the appliance when it is operating, as observed when those anxious to eat stand directly in front of the appliance while it is running waiting for it to finishing nuking their food or beverage item.
Previously the appliance of convenience has been said to not produce any immediate biological effects as their levels were below guidelines. However the majority of those studies were conducted before to the new millenium, in present day environmental radiation is being directed at the body from multiple sources such as electromagnetic devices, laptops, WiFi, and mobile phones/devices in addition to the microwave.
In peer reviewed study Dr. Havas states: “This is the 1st study to document immediate and dramatic changes in heart rate and heart rate variability which was caused by an approved device generating microwaves at levels below guidelines in Canada and the United States.”
Microwave ovens are a form of electromagnetic radiation dating back to radar used during WWII, emitting radiation from low and high energy with a wavelength energy around 5 inches that is generated by a magnetron, the same function that enables airborne radar used during WWII which is why they were first called radar ranges. They emit at 2,450 megaHerts which is the equivalent of 2.4 gigaHerts to cause dielectric heating; meaning water molecules in food vibrate violently at high frequencies to create molecular friction which destroys nutrients and can affect the heart and variability of any who stand near it while operating. This is also why it is dangerous to cook meat in a microwave as the blood is affected and structures of those molecules are ripped apart and forcefully deformed in a term dubbed electric whiplash.
Microwaves are used in the field of gene altering to weaken cell membranes and break cells apart, those damaged cells can become targets for viruses which is known as microwave sickness/microwave effect; and human tissue can experience the same deformations that happens when food is nuked.
In some microwave oven use can cause unexplained headaches, nervousness, anxiety, dizziness, vertigo, impaired cognition, depression, nausea, vision issues, teeth/jaw aches, and thirst which are geno-toxic effect of damaging tissues and interfering with normal brain and heart activity.
Germans created an experimental device to provide mobile food to troops when the invaded the Soviet Union, which was then researched for safety after the war by the Soviet Union and the USA; after which the Soviet Union banned the ovens when results determined how dangerous they were, however the USA did not.
Dr. Hans Ulrich Hertel, who was among the first to study effects of microwaves on blood and physiology of humans concluded that they result in negative health effects such as increased cholesterol, decreased number of red blood cells, decreased hemoglobin levels, and decreased numbers of white blood cells/leukocytes.
Take away from this is that there is much more to worry about from microwave oven use than the loss of nutritional value, you may also be nuking you blood, damaging your brain and disturbing your heart rate while you nuke your food/beverage. The solution to this is to invest in a toaster oven and wait the couple extra minutes for your food to heat up, not only will it taste better but it is far safer.
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