Top 10 Reasons Not to Microwave

An interview with Susan Silberstein, PhD Eddie Miller, host of the “Ask the Expert Teleseminar Series” interviewed Susan Silberstein on the dangers of microwaving.  Microwaving changes the chemical bonding and molecular structure of every food and beverage it touches.  At best, it creates compounds the body does not recognize as food, and at worst, it creates immuno-suppressive, mutagenic and carcinogenic compounds. 

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A candid and personal talk with Dr. Kelly Turner. New York Times best selling author of Radical Remission, as well as a researcher - and a speaker in the field of Integrative Oncology.