In this Section -
1. The key differences between Conventional & Alternative / Complementary Medicine
2. Why micro-waved food is bad, very bad, for you.
Somewhere the debate has become stuck between the benefits of alternative / complementary medicine v. conventional medicine; between the Eastern v. the Western view of healing; between natural v. pharmacological remedies; between naturally nutritious food v. nutritional supplements; the list is long.
As your view will be determined entirely by your starting point, you training and your direct experiences, the chances are that the opposing sides will never reach a point of mutual understanding, that is until and unless we start with a new understanding of the fundamentals underpinning health and nutrition. Accept the new view and there is little left to disagree over, other than how best to get rid of all elements reflecting the old.
In a holistic healthcare model there is room only for approaches in which the physician and patient are in partnership and the treatment prescribed is unlikely to cause any harm.
The following table summarizes 12 key points of difference between conventional (allopathic) and complementary & alternative medicine (CAM) -
Conventional Medicine Complementary & Alternative Medicine
| 1. Views the human body as a finely tuned machine that periodically breaks down and results in illness; medicine is seen as almost exclusively a “science”. | 1. Views the human body as a complex series of energetic fields that interact with one another and when out of balance cause “disease”; medicine is both an “art” and a “science”. |
| 2. Treats all patients the same, and, if the symptoms add up, as having a specific disease. | 2. Treats all patients as being uniquely unwell and will seek to get to the cause of symptoms. No one patient has the same disease. |
| 3. Course of treatments will seek to eliminate the symptoms. A number of competing medicine brands will be considered suitable to any given sets of symptoms. | 3. Course of treatments will seek to deal with the cause of the symptoms. |
| 4. The treatments are chemically based and seek to do one of 3 things to a disease – poison, burn or freeze it. | 4. Treatments seek to be as natural as possible and seek to strengthen or place back into balance that which because it is out of balance is causing the disease. |
| 5. Nutrition only plays a minor role in health care. | 5. “You are what you eat” – nutrition plays a major part in both preventative healthcare, as well as in the treatment of an ill patient. |
| 6. The patient surrenders into the care of the physician and expects to be cured. | 6. Healing is a partnership between physician – therapist and the patient more a client. At least 45% of the healing effort is dependent on the client’s full participation in the healing process. |
| 7. Deaths directly attributable to the treatment of a disease, or from the side effects of medication used have been shown to be as high as 60%. | 7. Deaths directly related to the treatment are rare, but not entirely unknown depending on the healing discipline applied. |
| 8. Allopathic medicine is essentially one large body of knowledge, divided into sub-specialisations. | 8. CAM, while broadly sharing a common philosophy, consists of a series of different approaches reflecting the historical and cultural traditions from whence they originate. |
| 9. Results & outcomes are required to have a scientific reason. | 9. While science is often employed to seek an understanding of an outcome, CAM practitioners are satisfied that their approach works if the patient client becomes and remains well, and does not require scientific evidence of this. |
| 10. Allopathic medicine relies almost exclusively on chemical or surgical intervention, with some physical manipulation in specific musculo-skeletal recovery situations. | 10. CAM’s approach is either from one of 4 directions, or often the application of more than one or all – biological intervention (e.g. herbs, nutrients, extracts, certain foods); manipulative & body-based therapies (e.g. osteopathy, chiropractic, massage); mind-body-interventions (e.g. meditation, yoga, biofeedback); and energy therapies (e.g. Qi gong, Reiki, acupuncture); or from one of several entirely different medical traditions (ayurveda, TCM, homoeopathy, naturopathy). |
| 11. The potential for qualitative skills differentiation between qualified and licensed allopathic medical practitioners is generally narrow in any one country, | 11. The potential for qualitative skills differentiation between CAM practitioners, even within a single country, can be huge, unless a solid quality-controlling structure of professional bodies is in place. |
| 12. Death is something to be prevented and life something to be prolonged, at almost any cost. | 12. Death is an integral part of life and should be allowed to be as natural as possible – the patient’s quality of life and dying are paramount. |
Microwaved Food
This article summarizes why for years I have advised people against microwave cooking – not only was it banned in Russia during the time when their inadequate system did at least care about their people, but a number of armies around the world had banned their personnel for ingesting microwaved food -
Why Did Russia Ban The Use Of Microwave Ovens?
From : http://wakeup-world.com/about/
Seedlings Watered With Microwaved Water (left) & Purified Water (right) Microwaves Kill Nutritional ValueIn Russia, microwave ovens were banned in 1976 because of their negative health consequences as many studies were conducted on their use. The ban was lifted after Perestroika in the early 90’s.
Here are some of their findings on microwaving food:
1. Microwaved foods lose 60 ~ 90% of the vital-energy field and microwaving accelerates the structural disintegration of foods.
2. Microwaving creates cancer-causing agents within milk and cereals.
3. Microwaving alters elemental food-substances, causing digestive disorders.
4. Microwaving alters food chemistry which can lead to malfunctions in the lymphatic system and degeneration of the body’s ability to protect itself against cancerous growths.
5. Microwaved foods lead to a higher percentage of cancerous cells in the bloodstream.
6. Microwaving altered the breakdown of elemental substances when raw, cooked, or frozen vegetables were exposed for even a very short time and free radicals were formed.
7. Microwaved foods caused stomach and intestinal cancerous growths, a general degeneration of peripheral cellular tissues, and a gradual breakdown of the digestive and excretive systems in a statistically high percentage of people.
8. Microwaved foods lowered the body’s ability of the body to utilize B-complex vitamins, Vitamin C, Vitamin E, essential minerals and lipotropics.
9. The microwave field next to a microwave oven caused a slew of health problems as well.
10. Heating prepared meats in a microwave sufficiently for human consumption created:
* d-Nitrosodiethanolamine (a well-known cancer-causing agent)
* Destabilization of active protein biomolecular compounds
* Creation of a binding effect to radioactivity in the atmosphere.
* Creation of cancer-causing agents within protein-hydrosylate compounds in milk and cereal grains.
11. Microwave emissions also caused alteration in the catabolic (breakdown) behaviour of glucoside – and galactoside – elements within frozen fruits when thawed in this way.
12. Microwaves altered catabolic behavior of plant-alkaloids when raw, cooked or frozen vegetables were exposed for even very short periods.
13. Cancer-causing free radicals were formed within certain trace-mineral molecular formations in plant substances, especially in raw root vegetables.
14. Due to chemical alterations within food substances, malfunctions occurred in the lymphatic system, causing degeneration of the immune systems’ capacity to protect itself against cancerous growth.
15. The unstable catabolism of micro-waved foods altered their elemental food substances, leading to disorders in the digestive system.
16. Those ingesting micro-waved foods showed a statistically higher incidence of stomach and intestinal cancers, plus a general degeneration of peripheral cellular tissues with a gradual breakdown of digestive and excretory system function.
17. Microwave exposure caused significant decreases in the nutritional value of all foods studied, particularly:
* A decrease in the bioavailability of B-complex vitamins, vitamin C, vitamin E, essential minerals and lipotrophics
* Destruction of the nutritional value of nucleoproteins in meats
* Lowering of the metabolic activity of alkaloids, glucosides, galactosides and nitrilosides (all basic plant substances in fruits and vegetables)
* Marked acceleration of structural disintegration in all foods.
Read the full report by Larry Cook entitled “Micro-waved Food Isn’t Safe To Eat” (see below)
Endnotes:
1 The Swiss Association of Dealers for Electro-apparatuses for Households and Industry complained quite loudly about the findings, which caused a court order to ban Hans Hertel from talking about his findings about the dangers of microwaved food to the public. In 1998, the European Court of Human Rights held that there had been a violation of Hertel’s rights in the 1993 decision, lifted the gag order and sentenced Switzerland to pay compensation of F 40,000. See “H.U.H. against Switzerland” at http://www.dhcommhr.coe.fr/eng/huhvch.shn.html
2 The World Foundation for Natural Science : “The Hidden Hazards of Microwave Cooking,”http://www.nexusmagazine.com/microwave.html, from Nexus Magazine
3 Health, Wealth & Happiness, “MICROWAVED FOOD: It’s Like Eating Nuclear Waste!.” http://www.relfe.com/microwave.html
4 Lubec, G. et al. (1989): Aminoacid Isomerisation and Microwave Exposure. ? The Lancet, 2 (8676): 1392-93; and The World Foundation for Natural Science : ”The Hidden Hazards of Microwave Cooking,” http://www.nexusmagazine.com/microwave.html, from Nexus Magazine; and “Healing with Whole Foods” by Paul Pitchford, pg. 20.
Microwave Ovens Destroy The Nutritional Value Of Your Food
By Mike Adams,- NaturalNews Editor
“The rise of widespread nutritional deficiencies in the western world correlates almost perfectly with the introduction of the microwave oven. This is no coincidence. Microwave ovens heat food through a process of creating molecular friction, but this same molecular friction quickly destroys the delicate molecules of vitamins and phytonutrients (plant medicines) naturally found in foods. One study showed that microwaving vegetables destroys up to 97% of the nutritional content (vitamins and other plant-based nutrients that prevent disease, boost immune function and enhance health).”
“In other words, eating raw broccoli provides you with natural anti-cancer medicine that’s extremely effective at halting the growth of cancer tumours. But microwaving that broccoli destroys the anti-cancer nutrients, rendering the food “dead” and nutritionally depleted. There’s even some evidence to suggest that microwaving destroys the natural harmony in water molecules, creating an energetic pattern of chaos in the water found in all foods. In fact, the common term of “nuking” your food is coincidentally appropriate: Using a microwave is a bit like dropping a nuclear bomb on your food, then eating the fallout. (You don’t actually get radiation from eating microwaved foods, however. But you don’t get much nutrition, either.)”
So. if you are going to use a microwave oven, it is suggested that you set and walk out of the kitchen where practical. The American FDA advised “don’t stand in front of a microwave for long periods of time”. There is a lot of researching being conducted into microwave oven and the effects that it may have on human bodies. Final studies have not been released as yet, but if the above is any indication to the negative affects on food, I can only imagine the effects on the human body. So if you don’t have to use a microwave oven, then don’t. Even if it is to preserve the quality and nutritional value of your food.
Full article below -
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Research |
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Microwaving Your Food Isn’t Safe
by Larry CookIf you have ever wondered whether or not microwaved food is safe, here’s an experiment you can do at home. Plant seeds in two pots. Water one pot with water that has been microwaved, the other with regular tap. The seeds that received microwaved water won’t sprout. If microwaved water can stop plants from growing, think of what microwaved food can do to your health!
In 1989, Swiss biologist and food scientist Dr. Hans Hertel studied the effects of microwaved food. Eight people participated in the study. For eight weeks, they lived in a controlled environment and intermittently ate raw foods, conventionally cooked foods and microwaved foods. Blood samples were tested after each meal. They discovered that eating microwaved food, over time, causes significant changes in blood chemistry:1 a decrease in hemoglobin and cholesterol values, in the HDL (good cholesterol) versus LDL (bad cholesterol) ratio and in white blood cells, weakening the immune system, and an increase in leukocyte levels, which tends to indicate poisoning and cell damage.
Overall, the study suggested that eating microwaved foods can cause degenerative diseases and/or cancer.2 “The measurable effects on man through the ingestion of microwaved food, unlike untreated food, are blood alterations, that can also be found at the beginning of a pathological condition, also indicative of a beginning cancerous process,” wrote Dr. Bernard Blanc, who assisted in the study.3 Microwave ovens “cook” food by forcing the atoms, molecules and cells within the food to reverse polarity billions of times per second, causing friction-the more the friction, the more the heat. This oscillation tears and deforms the molecular structure of food. New compounds are formed, called radiolytic compounds, which are not found in nature. Interestingly, microwaves are actually used in gene-altering technology to deliberately break cells and neutralize their “life-force” so they can be manipulated. Microwaves destroy the life-force that gives food its vitality and nourishment. When this life-force dissipates, microorganisms start breaking food down and it begins to rot.
In early 1991, a lawsuit was filed against an Oklahoma hospital because a patient died form receiving a microwaved blood transfusion. Hospitals routinely heat blood for transfusion, but not in a microwave.
The effects of microwaving breast milk have also been researched. John Kerner, M.D. and Richard Quin, M.D. from Stanford University said that “Microwaving human milk, even at a low setting, can destroy some of its important disease-fighting capabilities.”4 After more research, Kerner wrote in the April 1992 issue of Pediatrics that “Microwaving itself may in fact cause some injury to the milk above and beyond the heating.” And a radio announcement at the University of Minnesota said that “Microwaves are not recommended for heating a baby’s bottle. Heating the bottle in a microwave can cause slight changes in the milk. In infant formulas there may be a loss of some vitamins. In expressed milk, some protective properties may be destroyed.”5 Another study in Vienna warned that microwaving breast milk “can lead to structural, functional and immunological changes,” and that microwaves transform the amino acid L-proline into D-proline, a proven toxin to the nervous system, liver and kidneys.6
In Russia, microwave ovens were banned in 1976 because of their negative health consequences and many studies were conducted on their use. Here are some of their findings on microwaving food:
1. Microwaved foods lose 60 ~ 90% of the vital-energy field and microwaving accelerates the structural disintegration of foods.
2. Microwaving creates cancer-causing agents within milk and cereals.
3. Microwaving alters elemental food-substances, causing digestive disorders.
4. Microwaving alters food chemistry which can lead to malfunctions in the lymphatic system and degeneration of the body’s ability to protect itself against cancerous growths.
5. Microwaved foods lead to a higher percentage of cancerous cells in the bloodstream.
6. Microwaving altered the breakdown of elemental substances when raw, cooked, or frozen vegetables were exposed for even a very short time and free radicals were formed.
7. Microwaved foods caused stomach and intestinal cancerous growths, a general degeneration of peripheral cellular tissues, and a gradual breakdown of the digestive and excretive systems in a statistically high percentage of people.
8. Microwaved foods lowered the body’s ability of the body to utilize B-complex vitamins, Vitamin C, Vitamin E, essential minerals and lipotropics.
9. The microwave field next to a microwave oven caused a slew of health problems as well.
Aside form these studies, many people find that microwaving their food doesn’t help them feel good. Stephanie Relfe, Kinesiologist, found herself feeling “grey and rather low” one day and discovered that she had inadvertently eaten microwaved food at a restaurant.8 In her practice, she found that all of her patients gave body signals of having allergic reactions to microwaved foods. Another Kinesiologist, David Bridgeman, said, “Of all the people I test for allergies, 99.9% so far show severe sensitivity to any microwaved food.”
In conclusion then, the safest way to heat your food is to use your stove top and throw away your microwave!
Endnotes:
1 The Swiss Association of Dealers for Electroapparatuses for Households and Industry complained quite loudly about the findings, which caused a court order to ban Hans Hertel from talking about his findings about the dangers of microwaved food to the public. In 1998, the European Court of Human Rights held that there had been a violation of Hertel’s rights in the 1993 decision, lifted the gag order and sentenced Switzerland to pay compensation of F 40,000. See “H.U.H. against Switzerland” at http://www.dhcommhr.coe.fr/eng/huhvch.shn.html2 The World Foundation for Natural Science : “Are Microwave Ovens a Source of Danger?,” Microwave Oven Critique” http://www.naturalscience.org/en/frames.html, and “The Hidden Hazards of Microwave Cooking,” http://www.nexusmagazine.com/microwave.html, from Nexus Magazine
3 The World Foundation for Natural Science : “Are Microwave Ovens a Source of Danger?,” ” Microwave Oven Critique” http://www.naturalscience.org/en/frames.html
4 Science News, 4/25/1992 issue and “The Hidden Hazards of Microwave Cooking,” http://www.nexusmagazine.com/microwave.html, from Nexus Magazine
5 Health, Wealth & Happiness, “MICROWAVED FOOD: It’s Like Eating Nuclear Waste!.” http://www.relfe.com/microwave.html
6 Lubec, G. et al. (1989): Aminoacid Isomerisation and Microwave Exposure. ? The Lancet, 2 (8676): 1392-93; and The World Foundation for Natural Science : “Are Microwave Ovens a Source of Danger?,” Microwave Oven Critique” http://www.naturalscience.org/en/frames.html , and “The Hidden Hazards of Microwave Cooking,” http://www.nexusmagazine.com/microwave.html, from Nexus Magazine; and “Healing with Whole Foods” by Paul Pitchford, pg. 20.
Written by Larry Cook (406-556-8089) Reprint from Natural Life News & Directory