By Dr. Jerry Lee Hoover N.D.

       In this article I will be sharing with you many things about microwave ovens that the general population are not aware of because this information has been suppressed  by gag orders and lobbying efforts.   Most of the information I found on google says that food cooked in a microwave was safe to eat, but give no scientific studies backing up their conclusion.  So who do you believe? 

      I did find though a few scientific studies saying that food cooked in a microwave is not safe to eat.  Here is a quote from Dr. Han Hertel, a food scientist and biologist from Switzerland. “There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of milliwatts. This is how microwave cooking heat is generated – friction from this violence in water molecules. Structures of molecules are torn apart, molecules are forcefully deformed (called structural isomerism) and thus become impaired in quality.”       

      He goes on to say that these microwaves do nothing but fill food molecules with radiation and stimulates polarized  molecules to radiate at a higher frequency every second , millions of times.  All of that friction works to heat the food up causing structural isomerism, that is mainly damage to the food molecules.

From the Comparative Study of Food Prepared Conventionally and in the Microwave Oven, published by Raum & Zelt in 1992, states that:

Production of unnatural molecules is inevitable. Naturally occurring amino acids have been observed to undergo isomeric changes (changes in shape morphing) as well as transformation into toxic forms, under the impact of microwaves produced in ovens. One short-term study found significant and disturbing changes in the blood of individuals consuming microwaved milk and vegetables. Eight volunteers ate various combinations of the same foods cooked different ways. 

All foods that were processed through the microwave ovens caused changes in the blood of the volunteers. Hemoglobin levels decreased and overall white cell levels and cholesterol levels increased. 

Lymphocytes decreased. Luminescent (light-emitting) bacteria were employed to detect energetic changes in the blood. Significant increases were found in the luminescence of these bacteria when exposed to blood serum obtained after the consumption of microwaved food.

      For those of you who have tasted food cooked in a microwave, (an egg for example),  it does not have the same taste or smell as food cooked on a conventional stove.  Here is a simple test you can do in your home, if you have a microwave, take two potatoes with the skin on and cook one in the microwave and the other one in a regular oven.  Then set both of them out in the open, not in the refrigerator, and in a couple days the one cooked in the oven will spoil, but the one cooked in the microwave will not spoil even after it has been out for over a month.  It will have no mold and no bacteria, etc. on it.  Nothing will touch the potato cooked in the microwave.   Maybe the bacteria , virus, etc. are smarter than we are!


        If you want to stay healthy, do not use a microwave.  As you read above that microwave food decreases one’s lymphocytes, which are the white blood cells that fight off infections in our bodies.  If our white blood cells are not strong we can eventually end up with many major diseases such as heart problems, cancer, etc.

About the Author

      Dr.  Jerry Lee Hoover N.D. is retired and lives in Granada Nicaragua.  Is the author of three books, NATURAL MEDICINE which has 47 chapters on just about every topic, high blood pressure, arthritis, diabetes, etc. His book is also in Spanish and can be down loaded free from his web site, (, His second book Natural Ways To Prevent Cancer was published 3 years ago and can be purchased through Amazon Kindle His latest book Radiation From Cell Phones, WiFi,  can also be purchased through Amazon Kindle.

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