Ideal Nutrition

MICROWAVED FOOD

Microwaving your food destroys enzymes, depleting the life energy, just because it is cooking it.  But it gets worse.  The Russians who have done the most diligent research on microwave ovens and their biological effects on food and humans, outlawed their use.  In their research, foods that were exposed to microwave energy increased in cancer-causing effects and decreased in nutritional value.  Vitamins and minerals were made useless in every food tested, and the bioavailability of nutrients, including B vitamins, vitamin C and E, and essential minerals, decreased.  Meat proteins were rendered worthless.  Microwaving also interfered with the digestibility of fruits and vegetables.   Microwaving also makes all food acid-forming.