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Radiating your Food

by Dr. Randy


Ever wonder whether your microwave oven was harming your food. Wonder no more. Microwave cooking causes changes in molecules that produce carcinogens, reduces the bioavailability of vitamins, and results in abnormal changes in blood test values after ingestion of microwaved foods.

According to Dr. Hans Hertel, who discovered some of the destructive effects of microwave cooking, “Structures of molecules are torn apart, molecules are forcefully deformed, called structural isomerism, and thus become impaired in quality. This is contrary to conventional heating of food where heat transfers convectionally from without to within.” For a detailed and convincing argument against microwaved food see:

Soon you will be seeing a small green circular insignia on meat and produce indicating that the product has been irradiated. This means that the food has been subjected to high doses of radiation to kill bacteria, fungi, and parasites. Despite FDA studies showing that irradiated food was killing lab animals, the organization approved the use of radiation for food processing. Like microwaves, gamma radiation of foods results in the formation of radiolytic products, or radiotoxins, such as formaldehyde and benzene, known to cause cancer. Not all products that are irradiated require the “radura” insignia. So here is another excellent reason to eat organic foods that have not been irradiated.