Dangers of Microwave Ovens
By Alicia Doyle
Microwave ovens are proving to be far more dangerous to the human body than ever imagined. From killing nutritional enzymes in food to emitting cancer-causing electromagnetic waves, microwaves are literally “radiation ovens” that can come with harsh consequences for the price of convenience.
Though nearly 100 percent of Americans use microwave ovens for meal preparation, studies show that cooking with this form of electromagnetic energy is far from natural as it damages and distorts food molecules from their original form.
BõKU™ Super Food is not only a sure way to fill this nutritional void, but a safe alternative to the dangers that microwave ovens impose through the depletion of nutrients and other negative impacts on food. That's because BõKU™ Super Food is a raw product that comes alive when mixed with liquid, giving the body what nature intended: potent essential vitamins, amino acids, antioxidants, trace minerals and probiotics – completely void of artificial chemicals, fertilizers or pesticides – that are absorbed in the blood stream immediately upon consumption.
“Unlike foods cooked in microwaves that kill all enzymes, BõKU™ Super Food contains living enzymes that create the most nutrient dense formulation on the planet,” said Lynn Rolle, CEO and Founder of BõKU™ International, LLC. “It's the the healthiest thing a person could ever consume.”
While no FDA or government studies have proven that microwave ovens are harmful, numerous independent cases and studies have shown that microwaves sap vital nutrients from food, and that the consumption of food cooked in microwaves can produce results as dangerous as cancerous effects on the blood.
In 1991, for instance, a lawsuit in Oklahoma involved a hip surgery patient, Norma Levitt, who died from a blood transfusion after a nurse reportedly used a microwave oven to warm the blood. Though blood for transfusions is routinely warmed, it is not warmed in microwave ovens, a process that ultimately altered the blood to a deadly state.
How does this occur? A form of electromagnetic energy, microwaves are very short waves that travel at the speed of light. Inside every microwave oven, there is a tube called a magnetron in which electrons are affected by magnetic and electric fields. This affect ultimately produces micro wavelength radiation, which interacts with the molecules in food.
When microwaves generated from the magnetron bombard the food, they cause the polar molecules to rotate at the same frequency millions of times per second. That's how food heats up: through agitation caused by molecular friction. This friction also causes substantial damage to the surrounding molecules, tearing them apart or deforming them through a scientific process called “structural isomerism.”
When people ingest these molecules, they are absorbing the result of microwave radiation heating. And because the body is electrochemical in nature, any force that disrupts or changes human electrochemical events will affect the physiology of the body.
With BõKU™ Super Food, the body absorbs the maximum nutrient punch from nature's own Superfoods because the formula was achieved through a delicate balance of blending, extracting and handling raw ingredients from living plants. Almost all ingredients are prepared raw, with zero cooking or chemical processing.
“This is to preserve every last drop of nutrition,” Rolle said.