Hi all,

Reviving our old thread about the safety of microwaved foods, I just
read an article in the most recent Gerson newsletter that I find
particularly disturbing.  It reports an experiment, one which I would
like to try myself.  Someone from Mosinee, Wisconsin tried to sprout
seeds using 3 different types of water.  Water was all drawn from the
cold tap.  Then some was boiled (conventional stovetop) then cooled;
some used straight from the tap; and there was also microwaved tap water
that was cooled.  Seeds themselves were not microwaved of course.  All
from the same batch of seeds, they were placed in the 3 types of water
to germinate.  The microwave water group had a germination rate of 25%.
The other two were about 87%.

The implication is that the microwaved water retained some harmful
radiation even after the temperature has cooled down.  Water is the
simplest of particles that is heated in the microwave which is
responsible for heating the rest of your food when cooking or reheating
is done with a microwave oven.  Oils are also sped up by microwave
heat.  The implication, in my mind, is very very bad.  Microwaved foods
could really be (1) less nutritious (not a surprise) and (2) very
injurious not only to babies (see my earlier posts), but very probably
to adults (more of a suprise to me).

I'd like to try the same experiment, but also use microwaved water that
was allowed to (1) cool to room temperature (2) sit for a day or two (3)
sit for a week or two.  In other words, I would be curious to see if the
radiation dissipated more with more time.  Either way, even if it does
dissipate, the more I read, the more the idea of using microwaves for
cooking/heating food is becoming a really repulsive idea to me.

My own conclusion is that consuming water boiled by conventional radiant
heat, and probably food cooked in this matter is much more nutritious
and safer than consuming anything that has been heated by microwave,
including just plain hot water or tea (our previous discussion).

This contradicts my previous thinking that water would not retain the
radiation very long at all, but actually it may retain radiation from
microwaving even after cooling down.  Needless to say, I have no
intention of ever using my microwave for heating food these days.  I
think I'll take it to work and use it only for heating up our heating
pads.

These days I am eating mainly raw, but including some cooked foods,
mainly a little cooked brown rice and cooked fish at times.  Otherwise
I'm eating lots of raw stuff, including RAF still.  But I'm certainly
not going to microwave any of MY food.

Regards

roberta