{"id":11802,"date":"2017-09-29T02:31:28","date_gmt":"2017-09-29T09:31:28","guid":{"rendered":"https:\/\/emrabc.ca\/?page_id=11802"},"modified":"2024-10-25T17:16:09","modified_gmt":"2024-10-26T00:16:09","slug":"microwave-ovens","status":"publish","type":"page","link":"https:\/\/emrabc.ca\/?page_id=11802","title":{"rendered":"Microwave Ovens"},"content":{"rendered":"
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They Said Microwaves Were Bad For You, But THIS is What They Didn\u2019t Tell You\u00a0<\/span><\/h2>\n<\/header>\n

\u00a0rajaninair<\/span><\/a>\u00a0\u00a0<\/span><\/p>\n

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Microwave ovens pulse electromagnetic waves through food, exciting the molecules and causing them to move, vibrate and heat up as they respond to the microwave radiation.<\/span><\/p>\n

It is a device called a Magnetron in the microwave oven that produces wave energy. This wave energy converts polarity of molecules from positive to negative. This polarity changes millions of times every second in the microwave oven. Microwaves bombard the food molecules and makes the polarized molecules to radiate at the same frequency millions of times every second. This heats the food but at the same time causes \u2018structural isomerism\u2019 \u2013 structural damage of the food molecules.<\/span><\/p>\n

A Swiss study led by biologist and food scientist Dr. Hans Hertel identified the effects of microwaved food. For eight weeks, eight people lived in a controlled environment and intermittently ate raw foods, conventionally cooked foods and microwaved foods. Blood samples were tested after each meal. The microwaved food caused significant changes in blood chemistry.<\/span><\/p>\n

The Dangers of Electromagnetic Radiation (EMF)<\/strong><\/span><\/p>\n

Have you ever wondered why food is often unevenly heated when you remove it from the microwave?<\/span><\/p>\n

This happens because microwaves work with whatever water molecules are present, and since not all areas of food contain the same amount of water, heating becomes uneven.<\/span><\/p>\n

A study conducted at Stanford University investigated the effects of microwaving breast milk. One of the scientists stated \u201cMicrowaving human milk, even at a low setting, can destroy some of its important disease-fighting capabilities.\u201d They claimed that besides heating, there were many other disturbing alterations<\/strong> in the milk<\/span><\/p>\n

In early 1991, a lawsuit was filed against an Oklahoma hospital after a patient died<\/strong> from receiving blood that was heated in a microwave oven.<\/span><\/p>\n

In 1976, Russia banned microwaves<\/strong> because of their negative effect on health and wellbeing.<\/span><\/p>\n

Eating food processed from a microwave oven causes permanent brain damage<\/strong> by \u201cshorting out\u201d electrical impulses in the brain.<\/span><\/p>\n

The prolonged eating of microwaved foods causes cancerous cells to increase<\/strong> in human blood.<\/span><\/p>\n

Minerals, vitamins, and nutrients of all microwaved food is reduced or altered so that the human body gets little or no benefit. Microwaved foods cause stomach and intestinal cancerous growths (tumors)<\/strong>. This may explain the rapid increased rate of colon cancer in America.<\/span><\/p>\n

Continual ingestion of microwaved food causes immune system deficiencies<\/strong> through lymph gland and serum alterations.<\/span><\/p>\n

Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence<\/strong>. Microwaving milk and cereal grains converted some of their amino acids into carcinogens<\/strong>.<\/span><\/p>\n

Thawing frozen fruits converted their glucoside and galactoside containing fractions into carcinogenic<\/strong> substances. Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids into carcinogens.<\/span><\/p>\n

In summary, its becoming more apparent that microwaves and microwave cause cancer and other malicious diseases. They have the power to destroy the goodness in our food and weaken our bodies.<\/span><\/p>\n

We should all be thinking about permanently getting rid of them.<\/span><\/p>\n

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http:\/\/unseenpedia.com\/said-microwaves-bad-didnt-tell\/<\/span><\/a><\/span><\/p>\n<\/div>\n

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Microwaving Graphene<\/h2>\n
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Just one second in the microwave could be the key to high-quality graphene<\/h1>\n

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Engineers have found a simple method for producing high-quality graphene: bake the compound in a microwave oven.<\/p>\n<\/div>\n

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\u201cThis is a major advance in the graphene field,\u201d says Manish Chhowalla, professor and associate chair in the department of materials science and engineering in the Rutgers University School of Engineering. \u201cThis simple microwave treatment leads to exceptionally high quality graphene with properties approaching those in pristine graphene.\u201d<\/strong><\/p>\n<\/div>\n

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Postdoctoral associates and undergraduates in the department made the discovery, says Chhowalla, who is also the director of the Rutgers Institute for Advanced Materials, Devices and Nanotechnology. The discovery appears online in the journal Science<\/a>.<\/p>\n<\/div>\n

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Graphene\u2014100 times tougher than steel\u2014conducts electricity better than copper and rapidly dissipates heat, making it useful for many applications. Large-scale production of graphene is necessary for applications such as printable electronics, electrodes for batteries, and catalysts for fuel cells.<\/p>\n<\/div>\n

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Graphene comes from graphite, a carbon-based material used by generations of students and teachers in the form of pencils. Graphite consists of sheets or layers of graphene.<\/p>\n<\/div>\n

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The easiest way to make large quantities of graphene is to exfoliate graphite into individual graphene sheets by using chemicals. The downside of this approach is that side reactions occur with oxygen\u2014forming graphene oxide that is electrically non-conducting, which makes it less useful for products.<\/p>\n<\/div>\n

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Removing oxygen from graphene oxide to obtain high-quality graphene has been a major challenge over the past two decades for the scientific community working on graphene. Oxygen distorts the pristine atomic structure of graphene and degrades its properties.<\/p>\n<\/div>\n

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Chhowalla and his group members found that baking the exfoliated graphene oxide for just one second in a 1,000-watt microwave oven, like those used in households across America, can eliminate virtually all of the oxygen from graphene oxide.<\/p>\n<\/div>\n

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The National Science Foundation, Rutgers Energy Institute, the US Department of Education, and Rutgers Aresty Research Assistant Program supported the work.<\/p>\n

Microwaving Graphene<\/a><\/p><\/blockquote>\n