This operation, which seems to us quite banal, is however not without consequence since it leads to a transformation of food. All known cooking methods, whether steaming, pressure cooking, baking, stewing, ashing, grilling, spitting, boiling or microwaving, each have specific and varying consequences, but they are no less harmful.

To corroborate the hypothesis of the harmfulness of cooking, let us cite the example of the Eskimos, who are not very affected by vascular problems and yet are great lovers of meat and fish, all of which is eaten raw. The presence of a fatty acid called eicosapentanoic acid, in large quantities in their traditional diet, appears to be an important protective element. I will come back to this very beneficial fatty acid a little later.

In all cases of cooking, the thermal rise is obtained by agitation of the molecules of the food induced by the environment that surrounds it and the utensil that contains it. The molecules shock, break and cling to other structures at random to form new and very complex combinations, many of which do not exist in nature.

As soon as there is cooking and various gastronomic marriages of cooked foods, there is formation of, for example, Maillard molecules. These are not physiologically assimilable by the human body. They are not recognized by the metabolism, and therefore pathogenic. Every time there is a sweet molecule and a protein, there is a Maillard reaction, and this is not lacking in our kitchens!

As soon as there is cooking or increase in temperature, the sugars polymerize, the oils oxidize, also polymerize, cyclizing all the more easily as they are unsaturated. This is why it is better to avoid heating sunflower, corn and rapeseed oils, which are rich in unsaturated fatty acids. Isomers can be formed, but our enzymes only act on the original and natural substance, and not on the isomer often not recognized by the body.

For example: the golden crust of bread or roast beef, the incomparable flavor of croissants or gingerbread, the caramelization of tarts Tatin, creams burned ... If there is browning and change of smell, there is automatically "Maillard reaction.

On a more subtle (energetic) level, a process such as sensitive crystallization reveals that cooked foods are devitalized on a vibratory level. Indeed, they always present a degraded crystal image compared to raw food.

If you choose to eat cooked or partially cooked food, it is good to know that the longer the cooking time and the higher the temperature, the greater the destruction of catalysts and nutrients.

- from 50 °C, there is a destruction of certain enzymes

- from 60 °C, there is a destruction of the vitamin C

- from 90°C onwards, vitamins B and E are destroyed

- at 100°C, there is precipitation of mineral salts and trace elements by intercellular flocculation, these elements then become little or not assimilable

- from 100°C, there is oxidation of the fat-soluble vitamins A and D.

- at 120°C, the remaining vitamins (B2, E, PP) are destroyed, then the lipids are dissociated to the tar and benzopyrene (oil fumes).

Some researchers and scientists denounce the microwave oven as one of the scams of our time among many others, other voices claim that it would be harmless! So what is it really? Who by now has not heard ofelectromagnetic radiation?

The microwave oven, once connected to the electrical network, even when not in use, emits an electromagnetic field within a radius of 4 to 5 meters, an electromagnetic field that seems very harmful. This harmfulness raises enormous controversy, especially since the underlying interests seem colossal. Indeed, the struggle is hard between the depreciators and the defenders of cell phones, high voltage lines, high speed trains, etc. Unfortunately, studies that are still very timid and often ignored have been underway for the past twenty years, in Nîmes for example (Pr. Luis Miro).

The radiation leakage of these ovens, almost non-existent at the time of purchase, becomes noticeable very quickly, after a few days of use. In the long run, they can cause visual disorders (cataracts), reproductive disorders (abortions, sterility), heart disorders (rhythm disorders), neuro-endocrine disorders (headaches, dizziness, fatigue, asthenia, insomnia), blood disorders and immune disorders.

The food that comes out of the microwave should not be eaten for 10 to 15 minutes after coming out of the oven. Indeed, a food coming out of this type of oven emits microwaves that burn everything in their path, for at least 10 minutes. You should know that this technique, which completely devitalizes your food and profoundly modifies its structure, causes a change of orientation of the water molecules more than 2 billion times per second!

Of course, if you wait for ten minutes before eating, you lose the precious time saved thanks to the speed of this technique, moreover your food has cooled down and you therefore "lose" all the "benefit" provided by this advanced technique! Normally, this time limit is mentioned on most of the instructions! Unfortunately, most users don't read the manual... And too often it is incomplete.

Advocates of the microwave oven mention its safety, but these data are based on studies carried out according to the manufacturers' standards of use and subsidized by them.

From a chemical point of view, microwave cooking causes a profound change in the spatial arrangement of certain molecules and other protein radicals, including a shift from the levogyre state (physiological vibrational direction of rotation) to the dextrogyre state (non-physiological vibrational direction of rotation), conversion from the "cis" to the "trans" form, all of which are molecular changes that have been shown to be detrimental over time.

Could this spatial modification of proteins be related to the famous prions?

Wouldn't the use of microwave ovens be one of the causes of the so-called "prion" diseases, which are frequently observed today, either through the ingestion of denatured food, or through direct action on the food proteins of humans using this type of cooking?

From an energy perspective, food heated or cooked in a microwave oven is completely unstructured. Tests such as sensitive crystallization show very well that such foods are totally disorganized, and have almost no vital energy left! Even if the dishes are left to rest after being taken out of the oven, the quality alterations persist, as they are due to cell agitation rather than to the cooking temperature.

Acupuncturists and practitioners of Chinese medicine have noted direct energetic repercussions on the "spleen" meridian, which is not without direct physiological consequences. This type of cooking frequently causes immediate bloating and nauseating flatulence, long and laborious digestion with drowsiness, in the longer term a significant weakening of venous blood vessels and capillaries with an increased risk of bleeding, unexplained weight gain in the seat or abdomen...

Avoid this type of cooking at all costs! Ideally, you should simply remove this type of device from your environment, so you won't be tempted to use it even to "save" time!

Conclusions on typefiring :

1. Of all the cooking methods, steaming or steaming are by far the best. They allow the shortest possible cooking time ("al dente") to avoid the destruction of vitamins and the denaturation of the food. It is not necessary to use fats for these two processes. They are applicable with all types of food. It is also important to be careful with the quality of the cooking water.

2. However, if you want to use fats to cook your food, prefer olive or peanut oil, which you will never let smoke (they only denature at 210°C and 220°C). Instead, limit the temperature or cooking time by using a lid or wok (cut and sear small pieces).

3. The "autoclave" or pressure cooker is not recommended, because the temperatures are quickly too high, and thus destroy many vitamins.

4. Prolonged cooking, and cooking with a lot of water, also favors the loss of vitamins and important losses of minerals.

5. Fried, grilled, barbecued or smoked foods are also harmful if there are traces of charring on the meat (benzopyrene).