1. Microwaved foods lose 60 ~ 90% of their nutritional value and - TopicsExpress



          

1. Microwaved foods lose 60 ~ 90% of their nutritional value and it also accelerates the structural disintegration of food. 13. Cancer-causing free radicals were formed within certain trace-mineral molecular formations in plant substances, especially in raw root vegetables. 14. Due to chemical alterations within food substances, malfunctions occurred in the lymphatic system, causing degeneration of the immune systems’ capacity to protect itself against cancerous growth. 17. Microwave exposure caused significant decreases in the nutritional value of all foods studied, particularly: * A decrease in the bioavailability of B-complex vitamins, vitamin C, vitamin E, essential minerals and lipotrophics * Destruction of the nutritional value of nucleoproteins in meats * Lowering of the metabolic activity of alkaloids, glucosides, galactosides and nitrilosides (all basic plant substances in fruits and vegetables) * Marked acceleration of structural disintegration in all foods.
Posted on: Thu, 25 Jul 2013 13:59:19 +0000

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