Microwaves

Microwaves are dangerous to your health! Two Swiss scientists decided to investigate them. They were not prepared for the results they discovered.

They conducted tests. “They suspected that electromagnetic energy, intense enough to make bacteria glow in their food samples, could alter food chemistry – and the bloodstream of anyone eating microwaved food. But they were stunned to find
cholesterol counts up sharply in people eating microwaved vegetables.

Microwave energy stresses the food. The “Nutritional components of all milk and vegetables were degraded after being heated in the microwave oven.” “So was the blood chemistry of consumers.” “The two researchers also discovered marked declines in the number of red blood cells that carry oxygen to the tissues and collect carbon dioxide, as well as in white blood cells that fight infections.”

There is much more information in this article. You may find it on the page 38 of the May 2000 copy of ALIVE, a magazine available in health food stores free of charge.

Or, if you are unable to obtain this magazine, write to me and I will send a copy to you.

Sis. Kathleen Ross, Alberta