(15-14-11) Microwaved water kills plant in home grown experiment

by Richard Stossel


(NaturalNews) An experiment conducted at home for a high school science fair
five years ago has verified the dangers of microwave ovens not only to humans,
but even to plants and other organic matter. The experiment showed that
microwaved water given to a plant causes the plant to wither and die within
days; however, another identical plant given water that was boiled on a
conventional stove grew normally during the same time period.

Many studies conducted throughout the world have repeatedly highlighted the
deleterious effects of microwave ovens on human health. In fact microwave ovens
are so dangerous that they were banned in Russia from 1976 to 1987. Twenty
years of thorough research by Russian scientists convinced them that the
dangers of the devices outweighed the benefits in cooking time. This experiment
further verifies their findings.

In the home experiment, filtered water was divided into two parts. One part
would be microwaved and allowed to cool before being given to the plant, while
the second part would be heated on a conventional stove top and given to an
identical plant. Results were observed over a nine day period. By the third day
it was already clear that the plant given the microwaved water was not faring
as well as its counterpart.

By the ninth day the microwaved plant was virtually nonexistent in its pot,
having literally shrunk in size to just a few inches above the soil. The second
plant was growing beautifully.

View pictures of the experiment here: http://www.eutimes.net/2011/03/expe...

Microwaved prepared meats cause the formation of d-Nitrosodienthanolamines, a
well-known carcinogen. Microwaving can also cause some amino acids in foods
such as milk and cereal grains to be converted into carcinogens. Even very
short exposure for cooked, frozen or raw vegetables turned their plant
alkaloids into carcinogenic matter unfit for human consumption. These
carcinogenic free radicals formed in plants and especially in root vegetables
exposed to microwaves. Broccoli showed a 97% loss of its vitamin C when cooked
in a microwave oven.

Studies have shown that human breast milk heated in microwave ovens is altered
and that not only is its vitamin content depleted, but some of the amino acids
are also rendered biologically inactive. Some of the altered amino acids are
poisons to both the nervous system and the kidneys.

Microwave ovens do not heat food evenly. This means that some parts are
overcooked, which can change their molecular structure into dangerous
carcinogenic substances, while other parts are undercooked increasing the risk
of food poisoning.

Not only is the food cooked in microwave ovens dangerous, but also are the
devices themselves. Every part from the power chord right up to the magnetron
itself, which is the part that actually emits the radiation heating the food,
is dangerous due to high levels of EM emissions.

Tests performed by manufacturers at a distance of two inches show that
microwaves do leak out of the devices no matter how expensive or well made the
model is. However since microwave radiation drops off dramatically with
distance, at 20 inches the radiation is approximately 100 times less than at 2
inches, so it's a good idea to stand back from the unit if you must use one.

Microwaves can pass through walls, so if it's placed against an adjacent wall,
those on the other side will be exposed to higher levels of radiation.

As this experiment clearly shows, microwaving your food, even if you are just
reheating your tea, is definitely not a good idea. The microwaved plant would
agree if it could talk.

Sources:
http://www.eutimes.net
http://www.powerwatch.org.uk/rf/mic...
Dr. Magda Havas, Trent University

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