Placed or built-in on top of stoves, the invisible emissions from a microwave oven often radiate at head level. EMF radiation specialist Chris Anderson has measured emissions from the microwave oven in his kitchen in a bedroom 10 meters away. Unlike conventional convection cooking, which heats food from the outside in, microwave ovens function by heating dinner from the inside out. This frenetic friction rips food apart at the molecular level, rearranging its chemical composition - and the blood chemistry of anyone who munches microwaved meals. The higher the frequency of electromagnetic fields, the more damage results.
Microwaves are near the top of the frequency spectrum.
Yet many hospitals continue to collect and freeze mothers' milk before reheating it in microwave ovens. The Stanford sleuths further found that microwaving milk increases its acidity, damages proteins, enlarges fat cells and wipes out the folic acid that has been found to lower the rate of spina-bifida birth defects. Milk heated in a microwave oven and then doused with E. coli bacteria also grew 18-times more bacteria than milk heated in a pan. In a culture addicted to convenience, such unpalatable findings may hard to swallow. But in a little town just outside Basel, Switzerland, food scientists Hans Hertel and Bernard Blanc were also looking into microwaved food at the Swiss Federal Institute of Technology and the University Institute for Biochemistry.