Most furniture is full of toxins which pollute your indoor air

Most furniture is full of toxins which pollute your indoor air; here are 5 ways to eliminate the poison

(Natural News) Your home is supposed to be a place where you can relax and unwind, but did you know that your furniture can contain various toxins?

Even brand new furniture can be full of toxic chemicals used in various “harmless” features. These compounds that make furniture comfy to lounge around in belong to volatile organic compounds (VOCs), a class of chemicals.

VOCs are compounds that act as toxic gases. They can pollute the air and once inhaled, can cause negative side effects like “eye, nose, and throat irritation; headaches, loss of coordination, and nausea.” VOCs can even harm your liver, kidneys, and your central nervous system. Some VOCs can also cause cancer.

Listed below are some of the various toxins that can be found in furniture.

1. Acetaldehyde — A chemical used in perfumes for that “new-car” or “new-furniture” smell, polyester resins, dyes, rubber production, and for tanning agent production.
2. Benzene — Benzene can be found in detergents and dyes, which can be used on your furniture. It is also used as a solvent for waxes, resins, and plastics that are used to make furniture.
3. Formaldehyde — A a colorless chemical with a strong odor, formaldehyde is often found in pressed-wood products, glues, adhesives, plywood, fabrics, and coatings for various products.
4. Hexabromocyclododecane (HBCD) — HBCH belongs to a category of toxic flame retardants.
5. Perchloroethylene — Commonly used for dry cleaning fabrics and metal degreasing.
6. Perfluorooctanoic acid (PFOA) — Often used to make carpets, leathers, and upholstering to waterproof and stain-resistant.
7. Phthalates — A class of chemicals used in various products, phthalates are used on floor tiles, furniture upholstery, carpet backings, and packaging for different products.
8. Polybrominated Diphenyl Ethers — These are additional flame retardants classified in a cluster because they contain several chemical combinations. They seep out of foams, plastics, and fabrics. They can pollute the air and accumulate in the environment.
9. Trichloroethylene — A VOC used as a solvent for dry cleaning and metal degreasing.
10. Vinyl Acetate — A chemical used to make polyvinyl, adhesives, paints, films, and lacquers.

Removing toxins in your furniture

Here’s how to remove or minimize the toxin levels in your furniture:

1.  Air purifiers and PCO cleaners — A high-quality air filter can significantly reduce the dangerous chemicals that are released into the air from your furniture. Take note that while PCO cleaners use UV light to change gas-based pollutants into harmless products, they can’t remove particles like air purifiers.
2. Baking soda — A lot of VOCs are acidic so you can use baking soda, which is alkaline, as a deodorizer. Baking soda can trap harmful gases and provide some relief. Sprinkle baking soda on your furniture or over carpets. Using the brush attachment on your vacuum, work it into the material. Let the baking soda sit for a while, then vacuum the furniture or carpet clean.
3. Charcoal filters — Use a charcoal filter to remove some of the VOCs in the air. Always change the filters to maximize its efficacy.
4. House plants — Several varieties of house plants can help absorb chemicals in the air. Try some purple waffle plant (Hemigraphis alternata), English ivy, purple heart, foxtail fern, and wax plant, which all have incredible air-filtering abilities. (Related: 8 Air Purifying Plants to Naturally Clear Toxins From Your Home.)
5. Ventilation and “off-gassing” — After you buy new furniture, let it “air out” on your lawn or garage. This lets the chemicals evaporate from the furniture quickly. This won’t eliminate VOCs completely, but it can help off-gas other VOCs.

Aside from following the tips above, you can also minimize the toxins in your home by getting rid of any toxic cleaning products that you own. Replace them with eco-friendly products that can be bought from the local natural market.

You can even make your own cleaning products. Try some vinegar and water for a natural disinfectant and degreaser. Baking soda with some clove oil can help disinfect your bathroom.

Ensure that your home is also well-ventilated. Regularly air out the rooms to prevent the accumulation of chemicals.

It’s virtually impossible to eliminate all the toxins in your home, but these tips can help minimize exposure.

The Cause of Malaysians being shy of their origins

Leave, if you are not proud to be Malaysian, says Najib

KOTA BHARU: Prime Minister Najib Razak said civil servants in the country were more patriotic than certain groups because they were loyal and stood firm behind the government in its efforts to safeguard religious, national and state interests.

He said no other party could safeguard these interests as had been done by the current administration.

“Don’t be not proud of being Malaysians. If you are not proud, go far away; no need to stay here.

“He is already rich, family is rich, elder brother has luxury cars and listed as among the richest persons in Malaysia,” he said without naming anyone.

“What else? Want to get more angry with Malaysia? Malaysia is where our livelihood lies, our birthplace and God willing where we will be buried when the time comes.

“This is the Malaysia we built through the spirit of patriotism,” he said when speaking at a meeting with Kelantan federal and civil servants at the Wisma Persekutuan’s compound here today.

Over 10,000 civil servants attended the event, which was also attended by International Trade and Industry Minister Mustapa Mohamed, Deputy Rural and Regional Development Minister Ahmad Jazlan Yaakub and Deputy Minister in the Prime Minister’s Department Asyraf Wajdi Dusuki.

The prime minister hoped that civil servants would not make mistakes and could think reasonably and not pawn the principles of struggle and moral values solely to fulfil personal needs.

“Just because we don’t get what we want, we want to bite the hand that feeds us.

“Because of what? Because he cannot get what he wanted. This is not about personal matters. It’s about our future, the future of all of us, our children and grandchildren.

“Right now, PAS people have already understood, they were taken for a ride by certain parties. He wants to hug a person we have condemned and he condemned us. Where did he place his principles and consideration for race, religion and country?”

Najib also reminded civil servants not to be easily swayed by the sweet promises made by certain quarters that tried to gain their support, especially in the coming 14th general election (GE14).

“(I am sure that) civil servants are aware that in our system, we cannot spend more than our revenue… but they (the opposition) have been talking about reducing the size of the civil service.

“Some even insult civil servants, saying that they are low class and are also subjected to all kinds of name-calling… and I can tell you this, my government is not going to reduce the size of the civil service.

“In fact, the opposition even mentioned that they will abolish the GST (goods and services tax). Where to get the RM44 billion then that we got from GST? The opposition are only good at telling lies,” said Najib.

The prime minister added that he was also determined to put Malaysia among the top 20 countries in the world if the Barisan Nasional-led government continued to receive the people’s mandate and strong support from civil servants.

“There is no reason why we cannot achieve that and fulfil our dreams. However, we have to cross one bridge first (the general election).

“When we have crossed that bridge and are on the other side, we can build a government that is not only stable, but firm and strong.

“You as civil servants are opinion leaders. You can influence others too,” he said.

At the event, Najib also reminded the audience about some of Malaysia’s success stories like fostering good relations with other countries such as Saudi Arabia and the United States, which saw Malaysia continue to be highly regarded by the world community.

 

The Cause of Malaysians being shy of their origins - 1MDB scandal, human rights abuses, overbearing abuses by Islamic religious bodies, etc..... People around the world have plenty of of information about Malaysia through the MSM. So they ask awkward questions of Malaysia. Malaysians try to avoid embarrassment by denying their home country. Natural, but not ethical.

Time to come to solve the 1MDB issue once for all! Form a RCI to investigate this.

We would like to ask also WHERE IS THE MONEY - no crap about digital digits in imaginary accounts, that is not tangible.

Where did Jho Low get the money to purchase a RM1 billion super yacht. His father is only a millionaire so how did he get so money??? And he is splashing money as if he is printing it! A sugar mummy gave him this huge amount? He only came into this extravaganza when he manage 1MDB as a broker - His commissions? for money laundering 1MDB funds. Did he get 10% cut out of RM42 billion he brokered?

The Singapore banker was jailed for doing J. Low transactions - his commissions came to RM10+ millions.

What is the MACC doing - they should seek his 'assistance', anyway the AG and police have the right to extradite him back to  Malaysia to  question him of his acquiring so MUCH money as his a Malaysian.

By the way these vast, huge kleptocracy, plundering, abuses by Islamic religious bodies did not happen during Mahathir time.  

Ascorbic acid is a potent antioxidant that fights infection

Ascorbic acid is a potent antioxidant that fights infection, according to the U.S. government

(Naturalhealth365) With the rise of “superbugs” such as MRSA, antibiotic resistance has been deemed a public health crisis by the World Health Organization – and claims 23,000 lives a year in the United States alone. Amazingly, the key to defeating this – and other – serious threats to health (including sepsis, pneumonia, drug-resistant tuberculosis and even  cancer) could very well lie with an inexpensive, non-toxic nutrient: ascorbic acid, also known as vitamin C.

Yet, you won’t hear about it from the mainstream medical establishment, which has consistently downplayed vitamin C’s therapeutic powers. Making the situation even more frustrating is the fact that government health agencies readily admit that ascorbic acid has potent infection-fighting powers.

Ascorbic acid works against drug-resistant tuberculosis bacteria and pneumonia

For years, natural health experts have tried to alert the medical establishment to the astonishing potential of ascorbic acid. Thomas E. Levy, MD, JD, a board-certified cardiologist, maintains that this common nutrient can deliver lifesaving results – when administered in sufficiently high doses.

Extensive recent studies have showcased vitamin C’s antioxidant, antibacterial and antiviral properties.  For example, in a 2013 study published in Nature Communications, researchers determined that vitamin C kills drug-resistant tuberculosis bacteria (TB).

The team, led by William Jacobs, Ph.D., a professor of microbiology and immunology at the prestigious Albert Einstein College of Medicine, knew that mycobacterium – the type of bacteria that causes TB – is becoming resistant to isoniazid, a leading tuberculosis drug.

The researchers found that a combination of vitamin C and isoniazid was able to completely sterilize a cell culture that included MDR-TB (multi-drug-resistant tuberculosis bacteria) and XDR-TB, an even more resistant strain.

The researchers even identified the nuts and bolts of the mechanism by which vitamin C destroyed the resistant strains of mycobacterium – a Fenton reaction, in which iron reacts with other molecules in order to produce reactive oxygen species that kill bacteria.

The impressive results of the study gave the team the ammunition they need to pursue vitamin C studies on humans. “There is now a rational basis,” announced Prof. Jacobs, “for doing a clinical trial.”

Other research has shown that vitamin C deficiencies are linked with pneumonia – and that supplementing with vitamin C can have profound effects on the disease.  In one study, researchers found that vitamin C cut hospitalization by a third – and caused normalization of chest X-rays, temperature and ESR (erythrocyte sedimentation rate) in pneumonia patients.

Vitamin C protocol defeats sepsis, the most common cause of death in hospitalized patients

Sepsis, a body-wide infection, features a mortality rate of 30 to 50 percent – and kills millions of patients worldwide every year.  Dr. Levy reports that Dr. Paul Marik of the Eastern Virginia Medical School has achieved “astonishing” results with vitamin C.

The protocol involves 1.5 grams of vitamin C given intravenously every six hours for four days, along with hydrocortisone and thiamine, a B-complex vitamin.  And, when it comes to sepsis mortality, it appears to be a game-changer.

In one retrospective study, 40 percent of the sepsis patients in the control group died – while only 8.5 percent patients in the vitamin C group succumbed. (In a second study, only 1 percent of Dr. Marik’s patients died). The vitamin C group also experienced improved renal function.

(With these impressive results, there would appear to be no reason for any doctor or hospital to withhold or deny this treatment. If you or a loved one develops sepsis, Dr. Levy advises demanding that Dr. Marik’s vitamin C protocol be instituted immediately).

Misinformation and misconceptions about vitamin C abound

In spite of lifesaving results such as these, the mainstream medical establishment has not exactly embraced the use of high-dose vitamin C.  Sadly, many physicians point to studies conducted in the 1970s, some of which showed little or no benefit to vitamin C therapy.

But, vitamin C proponents say they know why this is. In order to be effective, vitamin C should be administered in mega-doses. Not only were the studies poorly designed, but they utilized extremely low dosages.

Another reason for the reluctance to advise vitamin C might be the perception that supplementing with high doses can cause kidney stones and even kidney and liver damage.

But, Dr. Levy maintains that studies have not supported this – and adds that vitamin C has no defined toxicity at any level.

In fact, The American Society of Health System Pharmacists reports that a 2009 study of 45,000 participants showed that vitamin C intake was not significantly associated with the risk of kidney stone formation.

And, the National Center for Biotechnology Information states: There is “no evidence that vitamin C causes acute liver injury or jaundice.”

(However, just to be safe, if you have a history of kidney stones or liver problems, speak with an integrative healthcare provider before using vitamin C.)

Mainstream medical authorities (grudgingly?) acknowledge at least some of the powers of vitamin C

The National Center for Biotechnology Information (NCBI), a branch of the National Institutes of Health, maintains databases relevant to biomedicine. In the NCBI Compound Summary on vitamin C, the agency states that vitamin C is an antioxidant that “fights bacterial infections” and “helps to neutralize toxins.”

The NCBI cites an excerpt from the Physician’s Drug Reference for Non-Prescription Drugs, Dietary Supplements and Herbs, crediting vitamin C with properties against a list of diseases that include atherosclerosis, cancer and high blood pressure.

In addition, vitamin C works against viruses, boosts the immune system, reduces LDL cholesterol, detoxifies heavy metals and helps to protect against toxic effects of chemotherapy and radiation.

The National Cancer Institute, another government agency, agrees that vitamin C is a potent antioxidant that counters the damaging effects of oxidation – and states that it may combat cancer through enhancement of the immune system and through stimulation of collagen that helps “wall off” tumors.

With these apparent endorsements, it is truly puzzling that the potential of vitamin C is not more widely explored.

The RDA for vitamin C is laughably low

The current RDA for vitamin C for adults is a paltry 75 mg for females – roughly the amount of vitamin C in one large orange – and 90 mg for males. According to natural health experts, this dosage is enough to ward off scurvy – but not much more.

In other words, it is not nearly enough to confer protective and therapeutic benefits. In fact, many integrative healthcare providers have one word for this recommendation: a “joke.”

The “safe upper limit” of 2,000 mg (2 grams) a day is also problematic.  Integrative medical doctors typically advise dosages that dwarf this amount.

Dr. Levy recommends a “multi-C protocol,” with the vitamin administered steadily in multi-gram dosages throughout the day.

In fact, Dr. Levy maintains that acute infections could require up to 50 to 100 grams of vitamin C a day. He recommends 1 to 5 grams (1,000 to 5,000 mg) a day of liposome-encapsulated vitamin C – along with dosages of ascorbyl palmitate. In some cases, he may recommend intravenous vitamin C in the amount of 25 to 150 grams per day.

Using liposomal vitamin C, says Dr. Levy, allows for better absorption, and can also help bypass the diarrhea and abdominal cramps that can accompany vitamin C supplementation.

In spite of the fact that government agencies list vitamin C’s healing properties in black and white, Western medicine has been slow to accept this safe, non-toxic natural solution for infections and disease.  Hopefully, one day, this will all change.

The Dangers of Microwaves and Their Effects on Our Food

The Dangers of Microwaves and Their Effects on Our Food

And Their Effects on Our Food

America’s most convenient appliance – microwave ovens seem to be an absolute necessity in today’s fast-paced world. They are currently present in at least 90% of homes in America thanks to their ability to cook and reheat foods or beverages in a simple, rapid way. The majority of people use this kitchen appliance without question and often thing microwaves just a simple alternative to conventional ovens. This page is here to tell you to think twice before using your microwave, as it could be one of the worst things you do for your own food.

What are microwaves and how do they work?

In short, microwave ovens are kitchen appliances which are used to cook or reheat food by emitting microwaves. Microwaves are a form of electromagnetic radiation and are on the low energy end of the energy spectrum, second to radio waves. The waves are generated by something called a magnetron – something found within every microwave oven.

Magnetrons produce an electromagnetic field with a microwave frequency of approximately 2,450 megaHertz (MGz), which is the equivalent to 2.4 gigaHertz (GHz). Microwaves produced within the microwave oven cause dialectric heating – they bounce around the inside of the oven and are absorbed by whatever is placed in the oven.

In order for something to heat in a microwave oven, water must be present within the substance. If water is not present, heating will not occur and it would remain cool. The reason for this is that water molecules within the food vibrate at incredible speeds, creating molecular friction which is responsible for the heating of the food. The structure of the water molecules are torn apart and vigorously deformed. This is much different than any other method of cooking, as other methods such as convection ovens heat up food by transferring heat convectionally from the outside inward.

Hans Hertel, a Swiss scientist, states:

“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.”

You might wonder why food is often unevenly heated when taken out of the microwave. The uneven heating occurs 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.

While microwave cooking does begin within the molecules where water is present, they don’t actually cook from “the inside out” like many people believe. They actually start with the outer layers while the inner layers are mostly heated and cooked simply by transference of heat from the outer layers. This is oftentimes why you’ll find that the outside of the food is extremely hot while the inside seems to have been absent during the re-heating or cooking.

The Radiation Effects of Microwaves and Other Forms of Non-Ionizing Radiation

Microwaves are in fact radiation. They are classified as non-ionizing radiation – radiation which can change the position of atoms but is not strong enough to alter their structure, composition, or properties. Even though non-ionizing radiation is not strong enough to alter the structure of atoms, it is still able to cause physical alterations. A clear example of how non-ionizing radiation can harm you is the damage caused to your skin and eyes from the sun. When you use microwave cooking, you are exposing yourself to microwave radiation.

Other forms of ionizing radiation are visible light, ultraviolet and infrared waves, and waves emitted from televisions, cell phones, and electric blankets.

To learn more about radiation, click here to view our radiation page.

Today we live in a technologically advanced world. We could label the time we live in as the “technology age” as well as the “radiation age”. People today are bombarded with radiation from almost everything around: radio towers, televisions, cell phones, microwave ovens, computers, satellites, broadcast antennas, and so much more. Unfortunately, radiation doesn’t go away over time, in fact, it just accumulates.

Although humankind has conducted study after study concluding that no amount of radiation is safe, we don’t really know what all of this means in the long term. But here is what we do know:

• When any radiation waves resonate with a body part, the biological effect is intensified. For example, microwave frequencies are very similar to the frequencies of your brain. The effects microwaves have on your brain are greater than those same waves on any other part of the body.

• Although studies are done to view the effects of radiation, most of these studies are done for short exposure periods at higher intensities. There is an immense shortage of studies using long exposure periods with low-level radiation. More research simply needs to be done.

• Radiation accumulates over time and never goes away.

• Due to the amount of radiation everyone is exposed to daily, it is difficult to conduct studies using control groups. Radiation can’t really be controlled anymore due to the unavoidable invasion.

We simply don’t know the long-term effects of radiation, so why risk it by watching your food cook in your microwave day after day and night after night?

Who shouldn’t use microwave ovens and why?

No one should be using microwave ovens. This is especially true if you are a baby, a child, are pregnant, already suffer from illness & disease, or are already bombarded with more radiation than the average person.

Why?

You may suffer from “Microwave Sickness”

Tissues directly exposed to microwaves are subject to the same deformities molecules go through, and this can in turn cause you to experience “microwave sickness”. Remember, it isn’t just microwave ovens which emit this kind of radiation. Cell phone towers also emit this type of radiation.

People may experience any or all of the following after being exposed to high levels of microwave radiation.

• Impaired cognition
• Nausea
• Vision problems
• Depression and irritability
• Weakened immune system
• Headaches
• Dizziness
• Insomnia and/or sleep disturbances
• Frequent urination and extreme thirst

Robert O. Becker, author of The Body Electric, stated the following on page 314 in his book:

“It’s [Microwave sickness] first signs are low blood pressure and slow pulse. The later and most common manifestations are chronic excitation of the sympathetic nervous system [stress syndrome] and high blood pressure.

This phase also often includes headache, dizziness, eye pain, sleeplessness, irritability, anxiety, stomach pain, nervous tension, inability to concentrate, hair loss, plus an increased incidence of appendicitis, cataracts, reproductive problems, and cancer. The chronic symptoms are eventually succeeded by crisis of adrenal exhaustion and ischemic heart disease [the blockage of coronary arteries and heart attacks].”

In another book entitled Health Effects of Microwave Radiation, author Dr. Lita Lee also expressed his concern over the use of microwaves. Dr. Lee observed that the symptoms listed above could be caused by certain observations shown below.

• Lymphatic disorders were observed, leading to decreased ability to prevent certain types of cancers
• An elevated rate of cancer cell formation was observed in the blood
• Increased rates of stomach and intestinal cancers were observed
• Higher rates of digestive disorders and gradual breakdown of the systems of elimination were observed

Life Energy is Depleted

Foods which haven’t been processed or cooked and are naturally occurring contain life energy which is transmitted from the sun. Biophotons are the smallest physical unit of light which are stored in all life forms. They contain bio-information  and are partially responsible the feelings you get which signify well-being and vitality. Foods like naturally grown vegetables and especially sun-ripened fruits are the main source for these biophotons to humans.

Microwaving food, in effect, potentially destroys and depletes the life energy, rendering the food completely dead and lifeless. In addition, the food’s nutritional value is lost and it becomes nearly useless in terms of providing any real health benefit.

Fact: Russians Banned the Microwave Oven After Extensive Studies

Microwaves were first invented by the Nazi’s in order to provide a method of cooking  for their troops during World War II. Seeing as though these microwave ovens have been experimental and new, the US War Department was assigned to research these new devices shortly after the war.

Turns out, the U.S. didn’t really perform the extensive research necessary for the new invention. Instead, the Russians decided to tackle the issue with extreme force.

Intrigued by this new device, the Russians conducted in-depth research to discover the biological effects they might possess. The results were staggering enough to lead to a ban of the new device in the Soviet Union. The ban, however, was later lifted during Perestroika, the political movement responsible for the restructuring of the Soviet Union.

The findings include:

• Carcinogenic substances were formed from the microwaving of nearly all foods tested

• Microwaving milk and grains resulted in carcinogenic substances being formed through the conversion of amino acids

• Microwaving prepared meats caused cancer-causing agents such as d-Nitrosodienthanolamines to form

• Microwaving fruits as a method of thawing resulted in the conversion of glucoside and galactoside fractions into carcinogenic substances

• Extremely short exposure of raw, cooked, or frozen vegetables converted their plant alkaloids into carcinogens

• Carcinogenic free radicals were formed in microwaved plants, especially root vegetables

• Structural degradation leading to decreased food value was found to be 60 to 90 percent overall for all foods tested, with significant decreases in bioavailability of B complex vitamins, vitamins C and E, essential minerals, and lipotropics

Twenty years of the Russian research led to the international warning about the damaging biological and environmental effects microwaves possess. The warning also included other similar frequency electronic devices such as cell phones.

Say Goodbye to Your Foods Nutritional Value

Although there hasn’t been as many studies on microwaves as say, the importance of various vitamins and minerals, all of the studies generally agree on one thing: nutritional value is significantly reduced if you microwave food. You’d think that studying microwaves would be at the top of the list, given their place in our society, but evidently their role is not significant enough for more thorough testing.

 

Note that most of these studies have been done prior to 2000. This may be due to the shift of focus from microwaves to a more prevalent threat to humanity: the intense electromagnetic chaos from electromagnetic devices such as cell phones, computers, and advanced technology. Here are some studies illustrating the detrimental effects of microwaves and microwave cooking.

• This study found that broccoli when microwaved with a little bit of water loses up to 97% of its beneficial antioxidants. Steamed broccoli only lost 11% or less. Some amounts of phenolic compounds and glucosinolates were also lost. The study was published in the November 2003 issue of The Journal of the Science of Food and Agriculture.

• Vitamin C in asparagus spears was lost during a 1999 Scandinavian study.

• One study found 60 seconds of microwaving garlic depleted the food of it’s allinase, garlic’s primary cancer-fighting ingredient.

• Just 6 minutes of microwave heating turned 30-40 percent of the B12 in milk into a dead form, which was found in a Japanese study by Watanabe.

• An Australian study recently conducted showed that microwaves cause a higher degree of “protein unfolding” than conventional heating.

• A 1992 study found that breast milk lost lysozyme activity, antibodies, and became a more suitable environment for the potential growth of pathogenic bacteria after being microwaved.

Microwaving Food Leads to a  Negative Impact on Human Physiology & the Heart

Hans Hertel, a Swiss food scientist, initiated the first tests on microwaved food and microwave cooking to determine how microwaves affect human physiology and the blood. After studying these effects, Hertel concluded that microwaving food leads to food degeneration. These degenerative changes in nutrients caused changes in blood which could cause health problems.

Health issues which could be caused are:

• Elevated cholesterol levels

• A plummet in leukocytes (white blood cells), which could suggest poisoning

• Decreased red blood cell levels

• Production of radiolytic compounds

• Decreased hemoglobin levels, which might indiciate anemia

Another study found that microwave frequency radiation affects the heart at non-thermal levels – levels which are well below federal safety guidelines. To examine these effects, the study used a 2.4GHz radiation frequency, which is the same frequency emitted by microwave ovens as well as wifi routers.

There is even evidence that this same frequency can cause elevated blood sugar levels in certain people. This points to the possibility that there may be a type 3 diabetes generated by dirty electricity. Here is a video below making a presentation support this. You may find the video “slow”, but it’s well worth 7 minutes of your time.

Solution!

There doesn’t seem to be any reason to use microwave ovens when comparing benefits and the risks. Even if all of the information, all of the studies, and all of the people speaking out against microwave ovens didn’t know 100% that these devices were harmful, is it really worth the risk for a little convenience? No one voicing the dangers of microwaves has an agenda. This care is pure, and it’s an issue that is seriously alive. Avoid microwave cooking and avoid the carcinogenic substances that are created from it. 

If you’re skeptical of this information, at least minimize your use of the device just in case, until you come to a different decision.

• Firstly, dispose of your microwave. The founders of this site do NOT use microwaves. This is not just talk, we are really doing what we try to inform others to do, or not to do. Plan ahead and put your food in a conventional oven. You may also use a convection oven, or toaster oven as alternatives. Another tip is to start consuming more raw food – this will automatically limit the chances you’d even need to use a microwave, and it’s extremely healthy.

• Invest in a product which will protect you against electromagnetic radiation. We suggest you do this anyway due to the incredible bombardment of EMR people are exposed to now. By doing this, you’ll more or less eliminate the radiation aspect of microwaves, but will still suffer from the loss of nutrients, and alterations of chemicals which inhibit cancer growth.

Although the dangers of microwaves aren’t the biggest problems facing society, they are still very prevalent and extremely easy to avoid.

Read more: http://naturalsociety.com/microwaves/#ixzz55BVlBQke