Thursday, August 22nd, 2019

Study: Microwaves Cause Heart Disease

Published on December 27, 2016 by   ·   No Comments

New study suggests microwaves can cause heart disease

Yournewswire

According to a new study, microwaves may cause heart disease as well as destroy the nutritional value of the food cooked in the oven. 

According to Dr. Magda Havas of Trent Univerisy, people exposed to just three minutes of radiation emitted from a microwave oven can experience reactions in their heart rate as a result of electrohypersensitivity (EHS) or rapid aging syndrome

Wakingscience.com reports:

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.

UNEQUIVOCAL EVIDENCE THAT MICROWAVE FREQUENCY RADIATION AFFECTS HUMAN HEART

For years, bogus research and microwave oven fanatics have claimed that microwave ovens do not produce any immediate biological effects because the ordinary household level is far below federal guidelines. Most of those studies were conducted prior to the new millennium, but now environmental radiation is coming at us from multiple sources, including electromagnetic devices, laptops, WiFi and mobile phones.

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.”

MICROWAVE SICKNESS OR THE ‘MICROWAVE EFFECT’ DATES BACK TO WWII

Microwave ovens are a form of electromagnetic radiation dating back to radar used during WWII. Microwave ovens emit radiation from high and low energy, and have a wavelength around 5 inches. These waves are generated by a magnetron (derived from magnet and electron), the same function that enabled airborne radar used during the second world war; that’s why microwave ovens were first called radar ranges. “Nukers” produce about 2.450 megaHertz (MHz), equivalent to 2.4 gigaHertz (GHz), causing dielectric heating, meaning the water molecules in the food vibrate violently at extremely high frequencies (millions of times per second), creating molecular friction, destroying nutrients and affecting the heart rate and variability of any person that stands near the oven. This is why it’s extremely dangerous to cook meat, because the blood is affected also, like the molecules in the water in food. Structures of those molecules are ripped apart and forcefully deformed. Some people call it “electric whiplash.”

Read More HERE

 

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