Do Plant-Based Health Reformers Need To Take Vitamin B-12?

WOULD GOD GIVE US A DEFICIENT DIET THAT WOULD CAUSE US TO NEED SUPPLEMENTS?

LET'S SEE WHAT COUNSEL TELLS US:

“The grains, with fruits, nuts, and vegetables, contain all the nutritive properties necessary to make good blood.” {CD 313.3}

“The simple grains, fruits of the trees, vegetables, have all the nutritive properties necessary to make good blood...” (CD 322.3)

“Grains, fruits, nuts, and vegetables, in proper combination, contain all the elements of nutrition; and when properly prepared, they constitute the diet that best promotes both physical and mental strength.” {Ed 204.3}

The problem is most SDA “plant-based eaters” are not eating healthfully.

THEY …

• Eat too many starches at one meal

• Mix too many foods together at one meal

• Don’t eat enough cooked green veggies

• Eat raw vegetables, which is lacking nutrients

• Eat Between meals

• Snack

• Drink Juice

• Drink Coffee or Tea

• Eat White Products

• Use Sugar

• Use Braggs, Soy Sauce, Nutritional Yeast, Coconut Aminos

• Use Baking Soda (any kind), Baking Powder (any kind)

• Don’t eat from all 4 Food Groups (fruit, vegetables, nuts, grains)

• AND THE LIST GOES ON

The problem is not with the diet god gave us. The problem is we don’t read our books to educate ourselves on how to eat properly.

Let’s stop blaming GOD’s diet and giving his health message a bad name, and let’s educate ourselves (read Counsels on Diet and Foods) and live up to all the light that we have been given.

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Distilled Water

Question:

I have thought for a long time that distilled water was the best to drink. But a document says beware of alkaline and distilled water. I know soft water is good but how does one obtain soft water? I only know of distilled and reverse osmosis which I thought were good!

Answer:

Here is a couple articles regarding Distilled Water and its harmful effects on the body.

https://www.tyentusa.com/blog/5-reasons-to-never-drink-distilled-water/?srsltid=AfmBOopu8TckYLmlPpfeR5i_iqXT9TbVE4FD8rRNiOoG_cNRIppiVNq7

https://www.brightstarcare.com/locations/northbrook-evanston/about-us/blog/dangers-of-drinking-distilled-water-pure-may-not-be-so-secure/

Whenever we have a question on how things should naturally be, it's good to look to nature.

Where is good water found? In the brooks, streams, etc.  They have rocks that the water flows over.  The rocks are the filtering system. This is where you can find soft water. But rocks have certain minerals and distilling removes the good stuff from the water, not just the bad.

Alkaline water makes your stomach too alkaline, when it shouldn't be, so it can't properly break down food.

Soft water is surface water that contains low concentrations of ions and in particular is low in ions of calcium and magnesium. Soft water naturally occurs where rainfall and the drainage basin of rivers are formed of hard, impervious and calcium poor rocks.

Notice it doesn't say it has zero concentration of ions, but low in ions.  Distilled gets rid of it all.

Dr. Mercola teaches many things I don’t agree with, but here is an article he did about distilled water. This shows what he believes and it is NOT true about drinking distilled water. We are counseled to drink PURE SOFT WATER.

http://www.mercola.com/article/water/distilled_water.htm

You can also Google the dangers of drinking distilled water and learn much.

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You may purchase showerhead filters and use the water from there to fill up your tub and/or take a shower.  You can get those from a Hardware store.

If you have a Wal-Mart or something like that, you can get filters for your faucets and change maybe every couple of years.  It filters the water that comes through, but not all the minerals.

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I don't think Brita and Purr get rid of the chlorine but they do have some filters to connect to your faucet that you can get at Home Depot or other hardware stores.  Ask a store attendant to assist you in getting the best.

If you want to pay about $1,000, there are some you can get for the whole home that are supposed to be great.

Early Death Comes from Drinking Distilled Water

http://amazinghealth.com/AH-disease-death-absorbs-minerals-drinking-distilled-water

WE ARE COUNSELED TO DRINK, COOK WITH, AND BATHE IN “SOFT WATER”.  

DISTILLED IS NOT THE SAME THING AS SOFT WATER.

“...I should bathe frequently, and drink freely of pure, soft water.”  {CD 419.2}

“If they would become enlightened, and let medicine alone, and accustom themselves to outdoor exercise, and to air in their houses, summer and winter, and use soft water for drinking and bathing purposes, they would be comparatively well and happy instead of dragging out a miserable existence.” {CD 419.4}

“Bathe frequently in pure soft water, followed by gentle rubbing.”  {HL 192.6}

HERE IS A LINK SHOWING THE DIFFERENCE BETWEEN THE TWO

https://www.aceplumbing.com/plumbing-faq/the-difference-between-hard-and-soft-water/

Thousands have died for want of pure water and pure air, who might have lived. And thousands of invalids, who are a burden to themselves and others, think that their lives depend upon taking medicines from the doctors. They are continually guarding themselves against the air, and avoiding the use of water. These blessings they need in order to become well. If they would become enlightened, and let medicine alone, and accustom themselves to outdoor exercise, and to air in their houses, summer and winter, and use soft water for drinking and bathing purposes, they would be comparatively well and happy, instead of dragging out a miserable existence.  {RH, December 5, 1899 par. 5}

I saw that it was a sacred duty to attend to our health, and arouse others to their duty, and yet not take the burden of their case upon us. Yet we have a duty to speak, to come out against intemperance of every kind--intemperance in working, in eating, in drinking, and in drugging--and then point them to God's great medicine, water, pure soft water, for diseases, for health, for cleanliness, and for a luxury.  {5MR 105.3}

 
“…by the use of pure, soft water, much suffering would be prevented. But many, instead of doing this, and seeking to remove the poisonous matter from the system, take a more deadly poison into the system, to remove a poison already there.  {RH, December 12, 1899 par. 8}

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Digestion: A Churning Question

Digestion – The process of breaking down food by mechanical and enzymatic action in the alimentary canal into substances that can be used by the body.

Have you ever noticed when you take your trash out on a hot summer day how ripe it gets in there? It stinks, doesn’t it? On a hot day the warm sun shines down on the moist food inside a garbage can and it gets the sugars in the foods and they all begin to break down and ferment and decay and that’s exactly what we do is make trash cans out of our stomachs, rotting, fermenting and decay takes place right inside our own bodies.

HOW DOES IT AFFECT YOU?

WHAT TYPES OF FOODS DO THAT AND HOW CAN YOU PREVENT IT?

Digestion is an issue that many people really do NOT understand. They don’t understand how important it is and how it plays into their health and their proper assimilation of food.

WHERE DOES DIGESTION START?

Sight and smell begin digestion process. It triggers the stomach to get activated for food that is coming.

“The digestion begins in the mouth. Masticate your food thoroughly. Let there be no hurried eating...”  {13MR 257.2}

So far no food has entered the system but it's very important to get the system ready by drinking 2 cups of water ½ hour before we eat as the body needs digestive juices to properly break the food down. IT NEEDS TO BE WATER SO YOU ARE NOT STIMULATING THE STOMACH FOR DIGESTION, juice, coke, milk or any other liquid starts digestion, so just water because then it will rush straight to the stomach in 15-30 minutes. If it has any sugar or chemicals that the digestive process acts on then it will delay it. The water needs to be OUT of the stomach before food enters.

Warm or room temperature water is best or the stomach as to warm it up first and it takes longer.

“Drafts of clear, hot water taken before eating (half a quart, more or less), will never do any harm, but will rather be productive of good.”  {CD 303.1}

If you look at the structure of mouth you see biting teeth in front and chewing teeth in the back. This give us an idea of what we are designed to eat, not to tear food and swallow whole but to bite, off what we can chew and then swallow. We are not like dogs. They can handle huge amounts of butter fat and their cholesterol will never rise but if you give that same butter fat to a bunny their cholesterol will go up. We need to chew our food very well; OUR STOMACH DOES NOT HAVE TEETH, so chew your food because there are no teeth in the stomach, so chew your food until it is the consistency of applesauce.

The key parts of digestion begin when chewing our food. Our molars are designed to chew food. It breaks down the amylase that breaks down the complex sugar called carbohydrate into sugars and that is what the body wants for energy so it begins to digest that carbohydrate for that energy source immediately beginning in the mouth.

“In order to secure healthy digestion, food should be eaten slowly. Those who wish to avoid dyspepsia, and those who realize their obligation to keep all their powers in a condition which will enable them to render the best service to God, will do well to remember this. If your time to eat is limited, do not bolt your food, but eat less, and masticate slowly. THE BENEFIT DERIVED FROM FOOD DOES NOT DEPEND SO MUCH ON THE QUANTITY EATEN, AS ON ITS THOROUGH DIGESTION; nor the gratification of taste so much on the amount of food swallowed, as on the length of time it remains in the mouth. Those who are excited, anxious, or in a hurry, would do well not to eat until they have found rest or relief; for the vital powers, already severely taxed, cannot supply the necessary digestive fluids. When traveling, some are almost constantly nibbling, if there is anything within their reach. This is a most pernicious practice. If travelers would eat regularly of the simplest and most nutritious kinds of food, they would not experience so great weariness, nor suffer so much from sickness.”  {CTBH 51.4}

There is no need to drink when eating because if you have had your water the saliva will flow so abundantly you won't be thirsty at all. If you drink any liquid w/meals chewing is less than ideal and it will slow down the digestive process as the stomach ends up having to do the chewing and it has to chemically chew it and it takes lots longer as it has to mix the digestive juices with the food to break the food down.

“The more liquid there is taken into the stomach with the meals, the more difficult it is for the food to digest; for the liquid must first be absorbed…”  {CTBH 51.3}

The stomach should be done digesting in about 4 hours and then another hour to empty. You should never put any more food in your body until this process is done.

“At least five or six hours should intervene between the meals...”  {CD 173.4}

Have you ever left food out all day and then realize it's no good? Well that’s because the warmth spoiled it. In our bodies the temp is higher than room temp so the rate of decay, putrefaction is actually accelerated then you get heart burn and reflex, indigestion and gastritis and gastro enteritis and can cause vomiting and diarrhea.

When you go on a trip in your car do you fill w/gas? Same with our bodies they want a full tank as we begin the day so it can take us thru the day.

ONE THING ALL OVERWEIGHT PEOPLE HAVE IN COMMON…NO BREAKFAST!!! When you eat an evening meal you tend to follow that with no activity because the day is ending and we are tired and want to rest, so while our body is trying to rest the stomach is in full gear working and we wake up totally fatigued with no appetite and so we don’t eat breakfast.

Breakfast should be eaten like a king, lunch like a queen and supper like a pauper if at all.

“It is the custom and order of society to take a slight breakfast. But this is not the best way to treat the stomach.

At breakfast time the stomach is in a better condition to take care of more food than at the second or third meal of the day. The habit of eating a sparing breakfast and a large dinner is wrong. Make your breakfast correspond more nearly to the heartiest meal of the day.”  {CG 390.2}

If you put too much food in your stomach it begins to ferment and rot and also from eating between meals. Fluids drank irritates the stomach (called gastritis) can actually trigger your brain into thinking its hungry again. So it’s a viscous cycle of overeating and taxing the system. The stomach is not the only organ involved in digestion, the pancreas, liver, and gallbladder are all involved too!

The stomach is a dynamic organ preparing the food for the small intestine. It’s a under the rib cage and on the right by small intestine. We are designed to digest food while we are awake and upright so that when the food is being moved up and gravity pushes it back down and the stomach pushes it back up and then gravity back down and if you are laying down then this whole process is not working as well. The emptying point of the stomach has a muscle with receptors and tells the pylorus to open so the food can move out but if the food is too big or the temperature is not just right or if not enough acid level developed it will say keep mixing…and finally when the stomach has completely prepared the food so all the receptor sites are satisfied then the pyloric muscle will relax and food will empty out at a small rate as quickly as the small intestine can handle the food then more is given. It's not like flushing the toilet and out it all goes. 

Our bodies are designed to run on a time release mechanism. The most important nutrient our body wants is sugar, but it wants it slowly so our Creator has designed sugar with fiber which acts as a sponge to hold back the rush of sugar into the system. Take an apple, you eat it and as it mixes in the stomach it gels up and it's like a sponge. It slowly provides with a little sugar, but if you drink just apple juice it will go right thru like a burst to the system rather than a slow release.

Most heart attacks come in at night because the person ate a heavy meal….digestion of fat is delayed and the heavy meal is digested after about 5 hours and then the food begins to empty into the small intestine and that is where the fat digestion occurs because the gallbladder releases the bile and the bile mixes with the fat so that it can be dissolved in water and brought into the blood stream. As soon as the fat enters the blood stream when it is in high concentrations it makes the red blood cells stick together and when that happens the person is more prone to develop a blood clot and as it moves to that narrow coronary artery the blood flow stops and the heart attack follows.

Let’s look at a man who eats a huge meal and then eats at 10 pm. The pylorus will tell stomach to empty when everything is just right, then you throw off the perfect balance and everything stops and so the pylorus cleans stops and the acid level and particle size has to be just right or it won’t release the food, so it has to start all over, it’s like a foreign body. There have been numerous studies and if you eat every 2 hours starting at breakfast and then take a tube and put it in the stomach to empty it you will still find your breakfast is still in there!!!

PUTREFACTION FERMENTATION MAKES ALCOHOL IN YOUR STOMACH.

In the brain stem which is between the spinal cord and the brain which is called the reticular activating system which keeps you awake and alert and on top of things, however its that same part of the system that drives digestion so if you eat a heavy meal and want to fall asleep its because the nervous energy that is trying to keep you awake and alert is trying to digest your food, but the stomach will demand that nervous energy, so its best to go for a brisk walk after the meal. Eat a good breakfast, wait 5-6 hours before you eat another meal and drink nothing, but water between so your stomach can rest.

“After the regular meal is eaten, the stomach should be allowed to rest for five hours. NOT A PARTICLE OF FOOD SHOULD BE INTRODUCED INTO THE STOMACH TILL THE NEXT MEAL. In this interval the stomach will perform its work, and will then be in a condition to receive more food.”  {CD 179.1}

Any defect in one phase of digestion hampers another. As an example: eating between meals not only increases stomach emptying time, but also confuses the colon so that defecation schedule may be altered, resulting in constipation.

So, we want to treat our bodies how the Creator designed them to be treated. He knows best, so let's do the right thing to keep healthy!

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Info from: Nutrition for Vegetarians by Dr. Calvin and Dr. Agatha Thrash, page 93.

Dead Skin on Feet

Your feet are subjected to a lot of use seven days a week, 365 days a year. You wear sandals, flip-flops, go barefoot, cover them with socks, wear heels, wear panty hose, etc. Many times what you choose to put on your feet does not give them time to breathe and as a result they can become a breeding ground for bacteria, which can result in many foot problems along with smelly feet. There is also a lot of dead skin on your feet. The two seasons that you will find more dead skin on feet are during the winter season and the rainy season. If you are a diabetic you should not try to remove dead skin on your feet at home as they can be susceptible to dangerous foot infections. Your physician or a specialist should take care of the dead skin on feet, or ask if you can do the home remedy below.

CAUSES OF DEAD SKIN ON FEET

In addition to your feet not getting enough air there are also other reasons that you might have dead skin on feet, such as:

• Constantly being dipped in water, which can cause your feet to lose their natural oils, making your skin scaly and dry, and increasing the dead skin on feet.
• Taking long hot baths or showers can also deprive your feet of its natural oils
• Using too harsh of a soap can lead to layers of dead skin on feet because the harsh soap can dry out your skin.
• Exposure to the outside atmosphere
• Dryness
• Having dry skin since you were born 

HOME REMEDY FOR DEAD SKIN ON FEET

½ c. peroxide

1 cup Epsom Salt

Place above in some warm water (enough to cover feet).

A Dr. recommended this for a Diabetic friend & the dead dry skin came off with a wash rag.

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Dates

Dates are one of my favorite fruits to eat. My favorite is to put a toasted almond inside it and eat it. 

There are many varieties of date palm cultivated. ‘Amir Hajj’, ‘Saidy’, 'Khadrawy' and 'Medjool' is some of the important varieties that are popular for their superior quality. My favorite is the Medjool which is the sweetest and most delicious.

Dates area wonderfully delicious and are one of the most popular fruits packed with an impressive list of essential nutrients, vitamins, and minerals. Dates compose are easily digestible flesh and simple sugars like fructose and dextrose. Dates replenish energy and revitalize the body instantly.

Dates are rich in dietary fiber, which prevents LDL cholesterol absorption in the gut. Additionally, the fiber works as a bulk laxative protecting the colon mucous membrane by decreasing exposure time and as well as binding to cancer-causing chemicals in the colon.

Dates contain health benefiting flavonoid polyphenolic antioxidants known as tannins. Tannins are known to possess anti-infective, anti-inflammatory, and anti-hemorrhagic (prevent easy bleeding tendencies) properties. They are moderate sources of vitamin-A which is known to have antioxidant properties and essential for vision. Additionally, it is also required maintaining healthy mucus membranes and skin. Consumption of natural fruits rich in vitamin A is known to help to protect from lung and oral cavity cancers. Dates are an excellent source of iron and potassium helping to control the heart rate and blood pressure as well as protecting our body against stroke and coronary hear disease......

Dates are also rich in minerals like calcium, manganese, copper, and magnesium. Calcium is an important mineral that is an essential constituent of bone and teeth, and required by the body for muscle contraction, blood clotting, and nerve impulse conduction. Manganese is used by the body as a co-factor for the antioxidant enzyme. Copper is required for the production of red blood cells. Magnesium is essential for bone growth.

Further, dates have adequate levels of B-complex group of vitamins as well as vitamin K. It contains very good amounts of vitamin B-6, niacin, pantothenic acid, and riboflavin. These vitamins are acting as cofactors that help our body metabolize carbohydrates, protein, and fats. Vitamin K is essential for many coagulant factors in the blood as well as in bone metabolism.

When I am asked about what to use as a sweetener many times I recommend dates.

Health Benefits of Dates

1) Dates are free from cholesterol and contain very low fat. Dates are rich in vitamins and minerals.

2) They are rich source of protein, dietary fiber and rich in vitamin B1, B2, B3 and B5 along with vitamin A1 and C.

3) It helps improve the digestive system as it contains soluble and insoluble fibers and different kinds of amino acids.

4) Dates are great energy boosters as they contain natural sugars like glucose, sucrose and fructose.

5) Dates are very low in calories and are extremely suitable for health conscious people.

6) Dates are rich in potassium and reduced in sodium. This helps regulate a healthy nervous system. Researches have revealed the fact that potassium intake up to a certain extent can reduce risk of stroke.

7) Dates also help in lowering of the LDL cholesterol.

8) Dates have high iron content and are very useful in treating anemia. The patients can eat many dates for better advantages.

9) Dates also have fluorine that slows down the process of tooth decay.

10) It helps people suffering from constipation. Soak dates overnight and take it along with water to have added advantage.

11) Dates help in weight gain and are beneficial for those who suffer from over slimming problem.

12) Dates are excellent for alcoholic intoxication. Cures abdominal cancer.

13) It also helps in improving eye sight and helps in curing night blindness as well.

The best thing is that it does not have any side effect on the body and is completely natural as well as it works better than medicine.

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Danger from Microwaves - Worse than You Think

The danger from microwaves is worse than you think!

Many are aware that microwave cooking destroys nutrients, but there’s a whole lot more. Nuking good nutritious food turns it into toxic disease causing food, and international research leaves no doubts about the danger of microwaves.

Early public warnings against microwave use were for warming babies' milk bottles. These warnings were based on the shock of excessively hot milk from a cool bottle after warming it in the microwave. The still cool-to-touch bottles could cause babies to take in liquids so hot their mouths and throats would be burned.

But soon the hard-core information about the danger of microwaves started coming out. Research from Stanford documented the destruction of both nutrients in baby formula and immunity promoting properties from breast milk warmed in microwave ovens.

RUSSIA’S RESEARCH

You can argue the politics all you want, but Russian medical science has not been backward. In some areas, they’ve been ahead of the rest of the world. Back in 1957, Russia conducted testing on radar microwave emissions and the danger of microwave oven cooking. The scientific conclusions of their studies resulted in emission restrictions for radar workers and a ban on microwave ovens in 1976. Russia didn’t have to be concerned about microwave capitalism during those communist days.

The microwave industry had made their ovens relatively emission-proof to humans operating the ovens. But the Russians tested food cooked in microwave ovens and found an incredible array of nutrient destruction accompanied by the creation of cancer-causing agents, especially with microwaved meats.

The Russian research was laboratory, clinical, and epidemiological, and took place over almost two decades. It was very thorough. USA researcher William Kopp published those findings, but he’s been marginalized as a kook or quack by mainstream western “science”.

Never mind though. The Russian ban was lifted during Perestroika, which elevated “free market” principles over health in Russia. This created a greatly expanded market for microwave ovens throughout Russia. Ka-ching, Ka-ching, Ka-ching!

IT’S THE BLOOD

In 1991, a lawsuit was filed in Oklahoma on behalf of a woman, Norma Levitt, who died after a simple blood transfusion for a hip operation. It’s normal for packaged blood to be warmed prior to IV administration, but not in a microwave oven. That time it was, and the patient died almost immediately after the transfusion.

In 1992, Swiss scientist Hans Hertel, assisted by Bernard Blanc, conducted a very thorough study on eight healthy human volunteers in their 20s and 30s. The study included raw and pasteurized dairy products, frozen and fresh vegetables.

The test foods were all consumed in three different modes: raw, normally cooked, and microwaved. Before and after each meal, the blood of the participants was tested. ABNORMALITIES WELL BEYOND NORMAL COOKING WERE PRESENT IN THEIR BLOOD AFTER CONSUMING MICROWAVE-COOKED FOOD, paralleling the findings of earlier Russian studies. Hertel concluded that technologically induced energy damage from microwaves can be passed on to humans with microwaved food.

The blood samples from test subjects who had consumed nuked foods demonstrated decreased lymphocytes (white blood cells), and decreased hemoglobin and cholesterol values (we really do need cholesterol), combined with increased luminescence or energy of luminescent bacteria.

Decreased hemoglobin results in less oxygen for cells. This can force those cells to resort to anaerobic glucose fermentation for cellular energy. This, plus microwave cooking’s production of carcinogenic compounds, is the genesis of cancer.

TRUTH NOT BE KNOWN

The two Swiss scientists published their findings and were quickly sued by the Swiss Association of Dealers for Electro apparatuses for Households and Industry, known as FEA. This trade organization persuaded the court to issue a vicious gag order on the two scientists’ findings.

Blanc was so intimidated he recanted, but Hertel stood his ground. In 1998, his appeal was honored by the court’s lifting of the gag order and awarding 40,000 Francs to him from the Swiss Government. Independent journalist Tom Valentine covered this saga completely.

Many scientists scoff at cellular damage from microwave cooking and the cancer connection, without analyzing these and other blood and food tests, or conducting their own! Their denial is typical of all bought-and-sold or unconcerned, unscientific scientists.

WHY MICROWAVE COOKING CAN CAUSE CANCER

Agitated Molecules

Normally cooked food is heated from the outside in. This is the normal function of thermal dynamics: heat transfers to cold. Although raw food advocates will complain of heat destroying nutrients, especially enzymes normal cooking doesn’t create damage like microwave cooking.

In fact, we are counseled to cook our coarse vegetables…here is the quote:

“In the study of hygiene, students should be taught the nutrient value of different foods. The effect of a concentrated and stimulating diet, also of foods deficient in the elements of nutrition, should be made plain. Tea and coffee, fine-flour bread, pickles, COARSE VEGETABLES, candies, condiments, and pastries FAIL OF SUPPLYING PROPER NUTRIMENT. MANY A STUDENT HAS BROKEN DOWN AS THE RESULT OF USING SUCH FOODS. Many a puny child, incapable of vigorous effort of mind or body, is THE VICTIM OF AN IMPOVERISHED DIET. Grains, fruits, nuts, and vegetables, in proper combination, contain all the elements of nutrition; and WHEN PROPERLY PREPARED they constitute the diet that best promotes both physical and mental strength.” {Ed 204.3} 

You probably know that microwave radiation heats from the inside out. How is this accomplished? Hertel explained, “Technically produced microwaves are based on the principle of alternating current. Atoms, molecules, and cells hit by this hard electromagnetic radiation are forced to reverse polarity 1 to 100 billion times a second.

“There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of milliwatts….This is how microwave cooking heat is generated – friction from this violence in water molecules. Structures of molecules are torn apart, and molecules are forcefully deformed (called structural isomerism) and thus become impaired in quality.”

So it’s the water molecules in foods that are first directly agitated to produce frictional heat. Because microwave ovens use AC (alternating current), a rapid polar shift of the subjected water molecules creates a shearing effect.

Hertel went on to explain that the sun’s microwaves are based on a pulsating direct current. This type of microwave radiation doesn’t shear molecules because there is no rapid oscillation of polarity. So go ahead and soak up some sun to manufacture your Vitamin D3.

THERE’S MORE

Besides these thermal modifications, there is direct cellular damage from microwave cooking to cell walls and genes. Gene-altering technology, which includes the biotech food industry, alters genes by weakening them with microwaves. Hertel explained further, “… the cells are actually broken, thereby neutralizing the electrical potentials – the very life of the cells – between the outer and inner sides of the cell membranes.”

In addition to cellular damage from microwaves, strange and mostly unknown compounds are created by microwave energy’s penetration into organic matter. They are called radiolytic compounds. Many scientists argue that these are created from normal cooking as well. However, Hertel’s research has indicated that far more radiolytic compounds are created by microwave cooking.

Hertel concludes that the food damaged from microwaving modifies the cellular activity in human consumers of that food. One’s normal cells are forced by the damaged cells and radiolytic compounds to adapt into an emergency mode of energy production. They are forced from normal cellular oxidation into anaerobic energy production from glucose fermentation for their survival. This is the condition that produces cancer.

Anaerobic glucose fermentation is how cancer cells survive and thrive. Cancer cells cannot exist in oxygen as can normal cells. This is why alternative health practitioners forbid cancer patients from eating sugar or foods made with sugar. The bottom line of microwaves is simple. Exchanging cancerous conditions for convenience doesn’t make sense.

Look further into these sources if you still have doubts:

https://www.electricalsafetyfirst.org.uk/guidance/product-safety/microwaves/

https://www.safespaceprotection.com/news-and-info/microwave-oven-dangers/

https://explore.globalhealing.com/why-you-should-never-microwave-your-food/

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