Many health conscious consumers rarely, if ever, microwave their food anymore, but when they do, they probably do not realize that they’re not just destroying the nutritional value of the food, but the “nuker” is negatively impacting their hearts.
The typical microwave frequency radiation coming from “nukers” seen in the average American kitchen is more than enough to screw with your heart rate and your heart rate variability. In fact, just 2.4 GHz, the average frequency produced by microwave ovens (and WiFi routers, by the way) can cause immediate and drastic changes to the human heart.
According to Dr. Magda Havas of Trent University, people exposed to radiation for just three minutes at 2.4-GHz can experience severe reactions in heart rate changes and altered heart rate variations, indicating an alarm response to stress, also called electrohypersensitivity (EHS) or rapid aging syndrome. This has been studied for decades. The response includes heart palpitations, clumping of red blood cells and fluctuations of the parasympathetic nervous system typical of a “fight-or-flight” response.
Dr. Havas also revealed that microwave ovens can lead to blood sugar spikes connected with diabetes. This usually happens when people stand within three feet of the oven while it’s running, like when anxious eaters park themselves directly in front of the microwave oven while waiting for those last few seconds to finish “nuking” their food or beverage.
Dr. Havas documented his peer-reviewed study and stated the following:
This is the first study that documents immediate and dramatic changes in both heart rate and heart rate variability caused by an approved device that generates microwaves at levels well below (0.3 percent) federal guidelines in both Canada and the United States
Do you use a microwave oven often and also happen to experience unexplained headaches, nervousness, anxiety, dizziness, vertigo, impaired cognition, depression, nausea after eating, vision problems, tooth and jaw aching, or extreme and constant thirst? These are the “geno-toxic” effects of damaging your tissues and interfering with normal heart and brain activity.
One of the first food scientists to study the effects of microwaves on the blood and physiology of human beings was Dr. Hans Ulrich Hertel, who along with his biochemistry expert partners, concluded that microwaves resulted in negative health effects, including increased cholesterol levels, decreased numbers of red blood cells, decreased hemoglobin levels (indicating possible anemia) and decreased numbers of leukocytes (white blood cells).
There’s much more to worry about than just the loss of nutrition when “nuking” your food. You may also be “nuking” your blood, damaging your brain and disturbing your heart rate. Easy solution? Use your toaster oven and wait the extra couple of minutes for your food to heat. It’s worth your health and sanity.