There was a lawsuit in 1991 in Oklahoma. A woman named Norma
Levitt had hip surgery, but was killed by a simple blood transfusion
when a nurse "warmed the blood for the transfusion in a microwave
oven!"
Logic suggests that if heating is all there is to it, then it doesn't matter
how something is heated. Blood for transfusions is routinely warmed,
but not in microwave ovens. Does it not therefore follow that
microwaving does something quite different?
Normal heating of food occurs when heat goes from the outside to
the inside. Microwaves work just the opposite. The waves go to the
inside and then move outward. The food molecules are hit by the
electromagnetic radiation and forced to reverse polarity up to
100 million times a second. That is, the molecules start spinning.
This tears them apart and sometimes rearranges them into toxic
substances that cause many allergic responses.
It is this friction which produces the heat which 'cooks' the food.
Unfortunately, this violent force also rips apart and deforms the
molecular structure of the food. It is no longer 'food' - it just
looks as though it is.
The rest of this article is at
http://health.microworld.com
