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Dangers of the Microwave Oven and Irradiated Foods
The first scientist to design and perform a quality study on the effects of microwaved food on those who eat it was Hans Hertel. Blood samples were taken from each participant immediately before eating, and at defined intervals afterwards. Microwaved food contains foreign substances not found in nature, such as cis-3- and cis-4-isomers of the amino acid hydroxyproline, and a dextro isomer known as d-proline. These substances