When microwave ovens first came on the scene there were some early skeptics on the safety of the machines, but the convenience and ease of use for the busy person soon left the skeptics behind. We have become so used to using these machines on a daily basis to warm up our food that it is almost inconceivable to go back to the older and longer method of using our oven and stove. But the truth is, that is exactly what you should be doing. Here's why! Two of the leading food scientists, Dr Hertel, a retired Swiss food scientist, and University Professor Blanc, teamed up with the University Institute of Biochemistry and the Swiss Federal Institute of Biochemistry to study the effects of microwaving. They did this by taking blood samples of all the subjects directly after eating micro-waved foods. Astoundingly, they found that each person's hemoglobin decreased. (Hemoglobin is an iron containing protein in the blood that transports oxygen through out the body. Hemoglobin is produced in   Trialix    the bone marrow. Low hemoglobin can cause anemia, which is an iron deficiency, and can cause a deficiency in folic acid, B6, B 12. Fatigue soon sets in and pallor of the skin, and one can experience shortness of breath and even fainting spells.) Further more, they found that the body's leucocytes increases. This is a recipe for ill health. The word leucocyte comes from the Greek word leukos- meaning white and kytos- meaning cell. These are white blood cells and they help defend the immune system against foreign and infectious material. They are also produced in the bone marrow and make up about 1% of the blood in a normal human adult body. Abnormally high levels of leucocytes can create Leukemia. 

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