The microwave oven was discovered in 1945 by Percy Spencer. It uses high-frequency (2.45 GHz) electromagnetic waves (microwaves) to agitate water molecules in food. This friction generates heat, cooking or reheating the food internally.
According to the holistic view and various natural traditions such as Ayurveda, macrobiotics, and bioenergetics, food not only nourishes the physical body but also contains vital energy.
Food heated in a microwave loses some of its molecular structure and vital energy, diminishing its nutritional and vibrational value, and the formation of toxic compounds in some reheated foods.
According to bioenergetic approaches, constant exposure to microwaves affects the human electromagnetic field. If a person remains near the device while in use, it can affect the pineal gland, concentration, and emotional balance in sensitive individuals. It can also lead to a reduction in essential nutrients, B vitamins, and antioxidants, protein denaturation and oxidation of healthy fats, and an increase in free radicals, which are related to inflammatory processes and cellular aging.
Prolonged exposure to electromagnetic radiation, if the device is leaking or malfunctioning, can lead to an imbalance in the digestive and energy systems.
Use the microwave only when necessary. If you'd like to learn more, I invite you to watch the video in Spanish.