Komissar wrote: Купленная на наши деньги микроволновка уже два года используется как симпатичный ящичек под цветком.
A number of warnings have been made public, but have been barely noticed.
For example, Young Families, the Minnesota Extension Service of the
University of Minnesota, published the following in 1989:
"Although microwaves heat food quickly, they are not recommended for heating
a baby's bottle. The bottle may seem cool to the touch, but the liquid
inside may become extremely hot and could burn the baby's mouth and throat.
Also, the buildup of steam in a closed container, such as a baby bottle,
could cause it to explode. Heating the bottle in a microwave can cause
slight changes in the milk. In infant formulas, there may be a loss of some
vitamins. In expressed breast milk, some protective properties may be
destroyed. Warming a bottle by holding it under tap water, or by setting it
in a bowl of warm water, then testing it on your wrist before feeding may
take a few minutes longer, but it is much safer."
Dr. Lita Lee of Hawaii reported in the December 9, 1989 Lancet:
"Microwaving baby formulas converted certain trans-amino acids into their
synthetic cis-isomers. Synthetic isomers, whether cis-amino acids or
trans-fatty acids, are not biologically active. Further, one of the amino
acids, L-proline, was converted to its d-isomer, which is known to be
neurotoxic (poisonous to the nervous system) and nephrotoxic (poisonous to
the kidneys). It's bad enough that many babies are not nursed, but now they
are given fake milk (baby formula) made even more toxic via microwaving."
Microwaved blood kills patient
In 1991, there was a lawsuit in Oklahoma concerning the hospital use of a
microwave oven to warm blood needed in a transfusion. The case involved a
hip surgery patient, Norma Levitt, who died from a simple blood transfusion.
It seems the nurse had warmed the blood in a microwave oven. This tragedy
makes it very apparent that there's much more to "heating" with microwaves
than we've been led to believe. Blood for transfusions is routinely warmed,
but not in microwave ovens. In the case of Mrs. Levitt, the microwaving
altered the blood and it killed her.
It's very obvious that this form of microwave radiation "heating" does
something to the substances it heats. It's also becoming quite apparent that
people who process food in a microwave oven are also ingesting these
"unknowns".
Because the body is electrochemical in nature, any force that disrupts or
changes human electrochemical events will affect the physiology of the body.
This is further described in Robert O. Becker's book, The Body Electric, and
in Ellen Sugarman's book, Warning, the Electricity Around You May Be
Hazardous to Your Health.
Scientific evidence and facts
In Comparative Study of Food Prepared Conventionally and in the Microwave
Oven, published by Raum & Zelt in 1992, at 3(2): 43, it states
"A basic hypothesis of natural medicine states that the introduction into
the human body of molecules and energies, to which it is not accustomed, is
much more likely to cause harm than good. Microwaved food contains both
molecules and energies not present in food cooked in the way humans have
been cooking food since the discovery of fire. Microwave energy from the sun
and other stars is direct current based. Artificially produced microwaves,
including those in ovens, are produced from alternating current and force a
billion or more polarity reversals per second in every food molecule they
hit. Production of unnatural molecules is inevitable. Naturally occurring
amino acids have been observed to undergo isomeric changes (changes in shape
morphing) as well as transformation into toxic forms, under the impact of
microwaves produced in ovens.
One short-term study found significant and disturbing changes in the blood
of individuals consuming microwaved milk and vegetables. Eight volunteers
ate various combinations of the same foods cooked different ways. All foods
that were processed through the microwave ovens caused changes in the blood
of the volunteers. Hemoglobin levels decreased and over all white cell
levels and cholesterol levels increased. Lymphocytes decreased.
Luminescent (light-emitting) bacteria were employed to detect energetic
changes in the blood. Significant increases were found in the luminescence
of these bacteria when exposed to blood serum obtained after the consumption
of microwaved food."
The Swiss clinical study
Dr. Hans Ulrich Hertel, who is now retired, worked as a food scientist for
many years with one of the major Swiss food companies that do business on a
global scale. A few years ago, he was fired from his job for questioning
certain processing procedures that denatured the food.
In 1991, he and a Lausanne University professor published a research paper
indicating that food cooked in microwave ovens could pose a greater risk to
health than food cooked by conventional means. An article also appeared in
issue 19 of the Journal Franz Weber in which it was stated that the
consumption of food cooked in microwave ovens had cancerous effects on the
blood. The research paper itself followed the article. On the cover of the
magazine there was a picture of the Grim Reaper holding a microwave oven in
one of his hands.
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. Hertel's scientific
study was done along with Dr. Bernard H. Blanc of the Swiss Federal
Institute of Technology and the University Institute for Biochemistry.
In intervals of two to five days, the volunteers in the study received one
of the following food variants on an empty stomach: (1) raw milk; (2) the
same milk conventionally cooked; (3) pasteurized milk; (4) the same raw
milks cooked in a microwave oven; (5) raw vegetables from an organic farm;
(6) the same vegetables cooked conventionally; (7) the same vegetables
frozen and defrosted in a microwave oven; and (8) the same vegetables cooked
in the microwave oven. Once the volunteers were isolated, blood samples were
taken from every volunteer immediately before eating. Then, blood samples
were taken at defined intervals after eating from the above milk or
vegetable preparations.
Significant changes were discovered in the blood samples from the intervals
following the foods cooked in the microwave oven. These changes included a
decrease in all hemoglobin and cholesterol values, especially the ratio of
HDL (good cholesterol) and LDL (bad cholesterol) values. Lymphocytes (white
blood cells) showed a more distinct short-term decrease following the intake
of microwaved food than after the intake of all the other variants. Each of
these indicators pointed to degeneration. Additionally, there was a highly
significant association between the amount of microwave energy in the test
foods and the luminous power of luminescent bacteria exposed to serum from
test persons who ate that food. This led Dr. Hertel to the conclusion that
such technically derived energies may, indeed, be passed along to man
inductively via eating microwaved food.
According to Dr. Hertel,
"Leukocytosis, which cannot be accounted for by normal daily deviations, is
taken very seriously by hemotologists. Leukocytes are often signs of
pathogenic effects on the living system, such as poisoning and cell damage.
The increase of leukocytes with the microwaved foods were more pronounced
than with all the other variants. It appears that these marked increases
were caused entirely by ingesting the microwaved substances.
This process is based on physical principles and has already been confirmed
in the literature. The apparent additional energy exhibited by the
luminescent bacteria was merely an extra confirmation. There is extensive
scientific literature concerning the hazardous effects of direct microwave
radiation on living systems. It is astonishing, therefore, to realize how
little effort has been taken to replace this detrimental technique of
microwaves with technology more in accordance with nature. Technically
produced microwaves are based on the principle of alternating current.
Atoms, molecules, and cells hit by this hard electromagnetic radiation are
forced to reverse polarity 1-100 billion times a second. 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.
http://www.mercola.com/article/microwave/hazards.htm
но даже не читая, судя просто по количеству тех самых страниц - больная тема для всех.
А цитировать вообще нечего: "У вас, что своего мнения нет?" ( можно и такое получить), А попробуйте заикнитесь, что вы в чем-нибудь лучше разбираетесь- такого вообще и быть не может. Кстати, не вздумайте сказать, что жена у вас не блондинка, а рыжая к примеру, как я - за это тоже не поздоровится. 
