by Paul Fassa
See all TBYIL articles by Paul Fassa

(The Best Years in Life) It's not EMF emissions that are the problem. The better ovens are supposedly well shielded. It's not the fact that nutritional value is lowered. Almost all cooking reduces some nutrients and vital enzymes that are needed to get nutrients into your cells. Instead, it's been scientifically determined that microwave cooked or heated foods and liquids create damaging substances that adversely affect consumers' DNA and are carcinogenic. Read More.