Author: Anthony Wayne and Lawrence Newell
Is
it possible that millions of people are ignorantly sacrificing their
health in exchange for the convenience of microwave ovens? Why did the
Soviet Union ban the use of microwave ovens in 1976? Who invented
microwave ovens, and why? The answers to these questions may shock you
into throwing your microwave oven in the trash.
Over 90% of American homes have microwave ovens used for meal
preparation. Because microwave ovens are so convenient and energy
efficient, as compared to conventional ovens, very few homes or
restaurants are without them. In general, people believe that whatever
a microwave oven does to foods cooked in it doesn't have any negative
effect on either the food or them.
Of course, if microwave ovens were really harmful, our government
would never allow them on the market, would they? Would they?
Regardless of what has been "officially" released concerning microwave
ovens, we have personally stopped using ours based on the research
facts outlined in this article.
The purpose of this report is to show proof - evidence - that
microwave cooking is not natural, nor healthy, and is far more
dangerous to the human body than anyone could imagine.
However, the microwave oven manufacturers, Washington City politics,
and plain old human nature are suppressing the facts and evidence.
Because of this, people are continuing to microwave their food - in
blissful ignorance - without knowing the effects and danger of doing so.
How do microwave ovens work?
Microwaves are a form of electromagnetic energy, like light waves or
radio waves, and occupy a part of the electromagnetic spectrum of
power, or energy. In our modern technological age, microwaves are used
to relay long distance telephone signals, television programs, and
computer information across the earth or to a satellite in space. But
the microwave is most familiar to us as an energy source for cooking
food.
Every microwave oven contains a magnetron, a tube in which electrons
are affected by magnetic and electric fields in such a way as to
produce micro wavelength radiation at about 2450 Mega Hertz (MHz) or
2.45 Giga Hertz (GHz). This microwave radiation interacts with the
molecules in food.
All wave energy changes polarity from positive to negative with each
cycle of the wave. In microwaves, these polarity changes happen
millions of times every second. Food molecules - especially the
molecules of water - have a positive and negative end in the same way a
magnet has a north and a south polarity.
In commercial models, the oven has a power input of about 1000 watts
of alternating current. As these microwaves generated from the
magnetron bombard the food, they cause the polar molecules to rotate at
the same frequency millions of times a second.
All this agitation creates molecular "friction", which heats up the
food. This unusual type of heating also causes substantial damage to
the surrounding molecules, often tearing them apart or forcefully
deforming them.
By comparison, microwaves from the sun are based on principles of
pulsed direct current (DC) that don't create frictional heat; microwave
ovens use alternating current (AC) creating frictional heat.
A microwave oven produces a spiked wavelength of energy with all the
power going into only one narrow frequency of the energy spectrum.
Energy from the sun operates in a wide frequency spectrum.
Many terms are used in describing electromagnetic waves, such as wavelength, amplitude, cycle and frequency:
-
Wavelength determines the type of radiation, i.e. radio, X-ray, ultraviolet, visible, infrared, etc.
-
Amplitude determines the extent of movement measured from the starting point.
-
Cycle determines the unit of frequency, such as cycles per second, Hertz, Hz, or cycles/second.
-
Frequency
determines the number of occurrences within a given time period
(usually 1 second); The number of occurrences of a recurring process
per unit of time, i.e. the number of repetitions of cycles per second.
-
Radiation = spreading energy with electromagnetic waves
We've all been told that microwaving food is not the same as
irradiating it (radiation "treatment"). The two processes are supposed
to use completely different waves of energy and at different
intensities.
No FDA or officially released government studies have proven current
microwaving usage to be harmful, but we all know that the validity of
studies can be - and are sometimes deliberately - limiting. Many of
these studies are later proven to be inaccurate. As consumers, we're
supposed to have a certain degree of common sense to use in judgment.
Take the example of eggs and how they were "proven" to be so harmful
to our health in the late 1960's. This brought about imitation egg
products and big profits for the manufacturers, while egg farms went
broke.
Now, recent government sponsored studies are saying that eggs are
not bad for us after all. So, whom should we believe and what criteria
should we use to decide matters concerning our health?
Since it's currently published that microwaves - purportedly - don't
leak into the environment, when properly used and with approved design,
the decision lies with each consumer as to whether or not you choose to
eat food heated by a microwave oven or even purchase one in the first
place.
Motherly instincts are right
On a more humorous side, the "sixth sense" every mother has is
impossible to argue with. Have you ever tried it? Children will never
win against a mother's intuition. It's like trying to argue with the
arm - appearing out of nowhere - that pinned you to the back of the
seat when your mother slammed on the brakes.
Many of us come from a generation where mothers and grandmothers
have distrusted the modern "inside out" cooking they claimed was "not
suitable" for most foods. My mother refused to even try baking anything
in a microwave.
She also didn't like the way a cup of coffee tasted when heated in a
microwave oven. I have to fully agree and can't argue either fact. Her
own common sense and instincts told her that there was no way microwave
cooking could be natural nor make foods "taste they way they're
supposed to".
Reluctantly, even my mother succumbed to re-heating leftovers in a microwave due to her work schedule before she retired.
Many others feel the same way, but they're considered an "old
fashioned" minority dating back to before the 1970's when microwaves
first overwhelmed the market.
Like most young adults at the time, as microwave ovens became
commonplace, I chose to ignore my mother's intuitive wisdom and joined
the majority who believed microwave cooking was far too convenient to
ever believe anything could be wrong with it.
Chalk one up for mom's perception, because even though she didn't
know the scientific, technical, or health reasons why, she just knew
that microwave ovens were not good based on how foods tasted when they
were cooked in them. She didn't like the way the texture of the
microwaved food changed either.
Microwaves unsafe for baby's milk
A number of warnings have been made public, but have been barely
noticed. For example, Young Families, the Minnesota Extension Service
of the University of Minnesota, published the following in 1989:
"Although microwaves heat food quickly, they are not recommended for
heating a baby's bottle. The bottle may seem cool to the touch, but the
liquid inside may become extremely hot and could burn the baby's mouth
and throat.
Also, the buildup of steam in a closed container, such as a baby
bottle, could cause it to explode. Heating the bottle in a microwave
can cause slight changes in the milk. In infant formulas, there may be
a loss of some vitamins.
In expressed breast milk, some protective properties may be
destroyed. Warming a bottle by holding it under tap water, or by
setting it in a bowl of warm water, then testing it on your wrist
before feeding may take a few minutes longer, but it is much safer."
Dr. Lita Lee of Hawaii reported in the December 9, 1989 Lancet:
"Microwaving baby formulas converted certain trans-amino acids into
their synthetic cis-isomers. Synthetic isomers, whether cis-amino acids
or trans-fatty acids, are not biologically active.
Further, one of the amino acids, L-proline, was converted to its
d-isomer, which is known to be neurotoxic (poisonous to the nervous
system) and nephrotoxic (poisonous to the kidneys). It's bad enough
that many babies are not nursed, but now they are given fake milk (baby
formula) made even more toxic via microwaving."
Microwaved blood kills patient
In 1991, there was a lawsuit in Oklahoma concerning the hospital use
of a microwave oven to warm blood needed in a transfusion. The case
involved a hip surgery patient, Norma Levitt, who died from a simple
blood transfusion.
It seems the nurse had warmed the blood in a microwave oven. This
tragedy makes it very apparent that there's much more to "heating" with
microwaves than we've been led to believe. Blood for transfusions is
routinely warmed, but not in microwave ovens. In the case of Mrs.
Levitt, the microwaving altered the blood and it killed her.
It's very obvious that this form of microwave radiation "heating"
does something to the substances it heats. It's also becoming quite
apparent that people who process food in a microwave oven are also
ingesting these "unknowns".
Because the body is electrochemical in nature, any force that
disrupts or changes human electrochemical events will affect the
physiology of the body. This is further described in Robert O. Becker's
book, The Body Electric, and in Ellen Sugarman's book, Warning, the
Electricity Around You May Be Hazardous to Your Health.
Scientific evidence and facts
In Comparative Study of Food Prepared Conventionally and in the
Microwave Oven, published by Raum & Zelt in 1992, at 3(2): 43, it
states
"A basic hypothesis of natural medicine states that the introduction
into the human body of molecules and energies, to which it is not
accustomed, is much more likely to cause harm than good.
Microwaved food contains both molecules and energies not present in
food cooked in the way humans have been cooking food since the
discovery of fire. Microwave energy from the sun and other stars is
direct current based.
Artificially produced microwaves, including those in ovens, are
produced from alternating current and force a billion or more polarity
reversals per second in every food molecule they hit.
Production of unnatural molecules is inevitable. Naturally occurring
amino acids have been observed to undergo isomeric changes (changes in
shape morphing) as well as transformation into toxic forms, under the
impact of microwaves produced in ovens.
One short-term study found significant and disturbing changes in the
blood of individuals consuming microwaved milk and vegetables. Eight
volunteers ate various combinations of the same foods cooked different
ways.
All foods that were processed through the microwave ovens caused
changes in the blood of the volunteers. Hemoglobin levels decreased and
over all white cell levels and cholesterol levels increased.
Lymphocytes decreased.
Luminescent (light-emitting) bacteria were employed to detect
energetic changes in the blood. Significant increases were found in the
luminescence of these bacteria when exposed to blood serum obtained
after the consumption of microwaved food."
The Swiss clinical study
Dr. Hans Ulrich Hertel, who is now retired, worked as a food
scientist for many years with one of the major Swiss food companies
that do business on a global scale. A few years ago, he was fired from
his job for questioning certain processing procedures that denatured
the food.
In 1991, he and a Lausanne University professor published a research
paper indicating that food cooked in microwave ovens could pose a
greater risk to health than food cooked by conventional means.
An article also appeared in issue 19 of the Journal Franz Weber in
which it was stated that the consumption of food cooked in microwave
ovens had cancerous effects on the blood. The research paper itself
followed the article. On the cover of the magazine there was a picture
of the Grim Reaper holding a microwave oven in one of his hands.
Dr. Hertel was the first scientist to conceive and carry out a
quality clinical study on the effects microwaved nutrients have on the
blood and physiology of the human body.
His small but well controlled study showed the degenerative force
produced in microwave ovens and the food processed in them. The
scientific conclusion showed that microwave cooking changed the
nutrients in the food; and, changes took place in the participants'
blood that could cause deterioration in the human system.
Hertel's scientific study was done along with Dr. Bernard H. Blanc
of the Swiss Federal Institute of Technology and the University
Institute for Biochemistry.
In intervals of two to five days, the volunteers in the study
received one of the following food variants on an empty stomach: (1)
raw milk; (2) the same milk conventionally cooked; (3) pasteurized
milk; (4) the same raw milks cooked in a microwave oven; (5) raw
vegetables from an organic farm; (6) the same vegetables cooked
conventionally; (7) the same vegetables frozen and defrosted in a
microwave oven; and (8) the same vegetables cooked in the microwave
oven.
Once the volunteers were isolated, blood samples were taken from
every volunteer immediately before eating. Then, blood samples were
taken at defined intervals after eating from the above milk or
vegetable preparations.
Significant changes were discovered in the blood samples from the
intervals following the foods cooked in the microwave oven. These
changes included a decrease in all hemoglobin and cholesterol values,
especially the ratio of HDL (good cholesterol) and LDL (bad
cholesterol) values.
Lymphocytes (white blood cells) showed a more distinct short-term
decrease following the intake of microwaved food than after the intake
of all the other variants. Each of these indicators pointed to
degeneration.
Additionally, there was a highly significant association between the
amount of microwave energy in the test foods and the luminous power of
luminescent bacteria exposed to serum from test persons who ate that
food.
This led Dr. Hertel to the conclusion that such technically derived
energies may, indeed, be passed along to man inductively via eating
microwaved food.
According to Dr. Hertel,
"Leukocytosis, which cannot be accounted for by normal daily
deviations, is taken very seriously by hemotologists. Leukocytes are
often signs of pathogenic effects on the living system, such as
poisoning and cell damage.
The increase of leukocytes with the microwaved foods were more
pronounced than with all the other variants. It appears that these
marked increases were caused entirely by ingesting the microwaved
substances.
This process is based on physical principles and has already been
confirmed in the literature. The apparent additional energy exhibited
by the luminescent bacteria was merely an extra confirmation.
There is extensive scientific literature concerning the hazardous
effects of direct microwave radiation on living systems. It is
astonishing, therefore, to realize how little effort has been taken to
replace this detrimental technique of microwaves with technology more
in accordance with nature.
Technically produced microwaves are based on the principle of
alternating current. Atoms, molecules, and cells hit by this hard
electromagnetic radiation are forced to reverse polarity 1-100 billion
times a second.
There are no atoms, molecules or cells of any organic system able to
withstand such a violent, destructive power for any extended period of
time, not even in the low energy range of milliwatts.
Of all the natural substances - which are polar - the oxygen of
water molecules reacts most sensitively. This is how microwave cooking
heat is generated - friction from this violence in water molecules.
Structures of molecules are torn apart, molecules are forcefully
deformed, called structural isomerism, and thus become impaired in
quality. This is contrary to conventional heating of food where heat
transfers convectionally from without to within.
Cooking by microwaves begins within the cells and molecules where
water is present and where the energy is transformed into frictional
heat.
In addition to the violent frictional heat effects, called thermic
effects, there are also athermic effects which have hardly ever been
taken into account. These athermic effects are not presently
measurable, but they can also deform the structures of molecules and
have qualitative consequences.
For example the weakening of cell membranes by microwaves is used in
the field of gene altering technology. Because of the force involved,
the cells are actually broken, thereby neutralizing the electrical
potentials, the very life of the cells, between the outer and inner
side of the cell membranes.
Impaired cells become easy prey for viruses, fungi and other
microorganisms. The natural repair mechanisms are suppressed and cells
are forced to adapt to a state of energy emergency - they switch from
aerobic to anaerobic respiration. Instead of water and carbon dioxide,
the cell poisons hydrogen peroxide and carbon monoxide are produced."
The same violent deformations that occur in our bodies, when we are
directly exposed to radar or microwaves, also occur in the molecules of
foods cooked in a microwave oven.
This radiation results in the destruction and deformation of food
molecules. Microwaving also creates new compounds, called radiolytic
compounds, which are unknown fusions not found in nature. Radiolytic
compounds are created by molecular decomposition - decay - as a direct
result of radiation.
Microwave oven manufacturers insist that microwaved and irradiated
foods do not have any significantly higher radiolytic compounds than do
broiled, baked or other conventionally cooked foods.
The scientific clinical evidence presented here has shown that this
is simply a lie. In America, neither universities nor the federal
government have conducted any tests concerning the effects on our
bodies from eating microwaved foods. Isn't that a bit odd?
They're more concerned with studies on what happens if the door on a
microwave oven doesn't close properly. Once again, common sense tells
us that their attention should be centered on what happens to food
cooked inside a microwave oven.
Since people ingest this altered food, shouldn't there be concern
for how the same decayed molecules will affect our own human biological
cell structure?
Industry's action to hide the truth
As soon as Doctors Hertel and Blanc published their results, the
authorities reacted. A powerful trade organization, the Swiss
Association of Dealers for Electro-apparatuses for Households and
Industry, known as FEA, struck swiftly in 1992.
They forced the President of the Court of Seftigen, Canton of Bern,
to issue a "gag order" against Drs. Hertel and Blanc. In March 1993,
Dr. Hertel was convicted for "interfering with commerce" and prohibited
from further publishing his results. However, Dr. Hertel stood his
ground and fought this decision over the years.
Not long ago, this decision was reversed in a judgment delivered in
Strasbourg, Austria, on August 25, 1998. The European Court of Human
Rights held that there had been a violation of Hertel's rights in the
1993 decision.
The European Court of Human Rights also ruled that the "gag order"
issued by the Swiss court in 1992 against Dr. Hertel, prohibiting him
from declaring that microwave ovens are dangerous to human health, was
contrary to the right to freedom of expression. In addition,
Switzerland was ordered to pay Dr. Hertel compensation.
Carcinogens in microwaved food
In Dr. Lita Lee's book, Health Effects of Microwave Radiation -
Microwave Ovens, and in the March and September 1991 issues of
Earthletter, she stated that every microwave oven leaks
electro-magnetic radiation, harms food, and converts substances cooked
in it to dangerous organ-toxic and carcinogenic products.
Further research summarized in this article reveal that microwave ovens are far more harmful than previously imagined.
The following is a summary of the Russian investigations published
by the Atlantis Raising Educational Center in Portland, Oregon.
Carcinogens were formed in virtually all foods tested.
No test food was subjected to more microwaving than necessary to
accomplish the purpose, i.e., cooking, thawing, or heating to insure
sanitary ingestion. Here's a summary of some of the results:
-
Microwaving prepared meats sufficiently to
insure sanitary ingestion caused formation of
d-Nitrosodienthanolamines, a well-known carcinogen.
Microwaving milk and cereal grains converted some of their amino acids into carcinogens.
Thawing frozen fruits converted their glucoside and galactoside containing fractions into carcinogenic substances.
Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids into carcinogens.
Carcinogenic free radicals were formed in microwaved plants, especially root vegetables.
Decrease in nutritional value
Russian researchers also reported a marked acceleration of structural
degradation leading to a decreased food value of 60 to 90% in all foods
tested. Among the changes observed were:
Deceased bio-availability of vitamin B complex, vitamin C, vitamin E,
essential minerals and lipotropics factors in all food tested.
Various kinds of damaged to many plant substances, such as alkaloids, glucosides, galactosides and nitrilosides.
The degradation of nucleo-proteins in meats.
Microwave sickness is discovered
The Russians did research on thousands of workers who had been
exposed to microwaves during the development of radar in the 1950's.
Their research showed health problems so serious that the Russians set
strict limits of 10 microwatts exposure for workers and one microwatt
for civilians.
In Robert O. Becker's book, The Body Electric, he described Russian
research on the health effects of microwave radiation, which they
called "microwave sickness." On page 314, Becker states:
"It's [Microwave sickness] first signs are low blood pressure and
slow pulse. The later and most common manifestations are chronic
excitation of the sympathetic nervous system [stress syndrome] and high
blood pressure.
This phase also often includes headache, dizziness, eye pain,
sleeplessness, irritability, anxiety, stomach pain, nervous tension,
inability to concentrate, hair loss, plus an increased incidence of
appendicitis, cataracts, reproductive problems, and cancer.
The chronic symptoms are eventually succeeded by crisis of adrenal
exhaustion and ischemic heart disease [the blockage of coronary
arteries and heart attacks]."
According to Dr. Lee, changes are observed in the blood chemistries
and the rates of certain diseases among consumers of microwaved foods.
The symptoms above can easily be caused by the observations shown
below. The following is a sample of these changes:
Lymphatic disorders were observed, leading to decreased ability to prevent certain types of cancers.
An increased rate of cancer cell formation was observed in the blood.
Increased rates of stomach and intestinal cancers were observed.
Higher rates of digestive disorders and a gradual breakdown of the systems of elimination were observed.
Microwave research conclusions
The following were the most significant German and Russian research
operations facilities concerning the biological effects of microwaves:
The initial research conducted by the Germans during the Barbarossa
military campaign, at the Humbolt-Universitat zu Berlin (1942-1943);
and,
From 1957 and up to the present [until the end of the cold war], the
Russian research operations were conducted at: the Institute of Radio
Technology at Kinsk, Byelorussian Autonomous Region; and, at the
Institute of Radio Technology at Rajasthan in the Rossiskaja Autonomous
Region, both in the Union of the Soviet Socialist Republics.
In most cases, the foods used for research analysis were exposed to
microwave propagation at an energy potential of 100
kilowatts/cm3/second, to the point considered acceptable for sanitary,
normal ingestion. The effects noted by both German and Russian
researchers is presented in three categories:
-
Category I, Cancer-Causing Effects
-
Category II, Nutritive Destruction of Foods
-
Category III, Biological Effects of Exposure
CATEGORY I
CANCER-CAUSING EFFECTS
[The first two points of Category I are not readable from our report copy. The remainder of the report is intact.]
3. Creation of a "binding effect" to radioactivity in the
atmosphere, thus causing a marked increase in the amount of alpha and
beta particle saturation in foods;
4. Creation of cancer causing agents within protein hydrolysate
compounds* in milk and cereal grains [*these are natural proteins that
are split into unnatural fragments by the addition of water];
5. Alteration of elemental food-substances, causing disorders in the
digestive system by unstable catabolism* of foods subjected to
microwaves [*the metabolic breakdown process];
6. Due to chemical alterations within food substances, malfunctions
were observed within the lymphatic systems [absorbent vessels], causing
a degeneration of the immune potentials of the body to protect against
certain forms of neoplastics [abnormal growths of tissue];
7. Ingestion of microwaved foods caused a higher percentage of
cancerous cells within the blood serum [cytomas - cell tumors such as
sarcoma];
8. Microwave emissions caused alteration in the catabolic [metabolic
breakdown] behavior of glucoside [hydrolyzed dextrose] and galactoside
[oxidized alcohol] elements within frozen fruits when thawed in this
manner;
9. Microwave emission caused alteration of the catabolic [metabolic
breakdown] behavior of plant alkaloids [organic nitrogen based
elements] when raw, cooked, or frozen vegetables were exposed for even
extremely short durations;
10. Cancer causing free radicals [highly reactive incomplete
molecules] were formed within certain trace mineral molecular
formations in plant substances, and in particular, raw root-vegetables;
and,
11. In a statistically high percentage of persons, microwaved foods
caused stomach and intestinal cancerous growths, as well as a general
degeneration of peripheral cellular tissues, with a gradual breakdown
of the function of the digestive and excretive systems.
CATEGORY II
DECREASE IN FOOD VALUE
Microwave exposure caused significant decreases in the nutritive
value of all foods researched. The following are the most important
findings:
1. A decrease in the bioavailability [capability of the body to
utilize the nutriment] of B-complex vitamins, Vitamin C, Vitamin E,
essential minerals and lipotropics in all foods;
2. A loss of 60-90% of the vital energy field content of all tested foods;
3. A reduction in the metabolic behavior and integration process
capability of alkaloids [organic nitrogen based elements], glucosides
and galactosides, and nitrilosides;
4. A destruction of the nutritive value of nucleoproteins in meats;
5. A marked acceleration of structural disintegration in all foods.
CATEGORY III-BIOLOGICAL EFFECTS OF EXPOSURE
Exposure to microwave emissions also had an unpredictably negative effect upon the general biological welfare of humans.
This was not discovered until the Russians experimented with highly
sophisticated equipment and discovered that a human did not even need
to ingest the material substance of the microwaved food substances:
that even exposure to the energy-field itself was sufficient to cause
such adverse side effects that the use of any such microwave apparatus
was forbidden in 1976 by Soviet state law.
The following are the enumerated effects:
1. A breakdown of the human "life-energy field" in those who were
exposed to microwave ovens while in operation, with side-effects to the
human energy field of increasingly longer duration;
2. A degeneration of the cellular voltage parallels during the
process of using the apparatus, especially in the blood and lymphatic
areas;
3. A degeneration and destabilization of the external energy
activated potentials of food utilization within the processes of human
metabolism;
4. A degeneration and destabilization of internal cellular membrane
potentials while transferring catabolic [metabolic breakdown] processes
into the blood serum from the digestive process;
5. Degeneration and circuit breakdowns of electrical nerve impulses
within the junction potentials of the cerebrum [the front portion of
the brain where thought and higher functions reside];
6. A degeneration and breakdown of nerve electrical circuits and
loss of energy field symmetry in the neuroplexuses [nerve centers] both
in the front and the rear of the central and autonomic nervous systems;
7. Loss of balance and circuiting of the bioelectric strengths
within the ascending reticular activating system [the system which
controls the function of consciousness];
8. A long term cumulative loss of vital energies within humans,
animals and plants that were located within a 500-meter radius of the
operational equipment;
9. Long lasting residual effects of magnetic "deposits" were located throughout the nervous system and lymphatic system;
10. A destabilization and interruption in the production of hormones and maintenance of hormonal balance in males and females;
11. Markedly higher levels of brainwave disturbance in the alpha,
theta, and delta wave signal patterns of persons exposed to microwave
emission fields, and;
12. Because of this brainwave disturbance, negative psychological
effects were noted, including loss of memory, loss of ability to
concentrate, suppressed emotional threshold, deceleration of
intellective processes, and interruptive sleep episodes in a
statistically higher percentage of individuals subjected to continual
range emissive field effects of microwave apparatus, either in cooking
apparatus or in transmission stations.
Forensic Research Conclusions
From the twenty-eight above enumerated indications, the use of
microwave apparatus is definitely not advisable; and, with the decision
of the Soviet government in 1976, present scientific opinion in many
countries concerning the use of such apparatus is clearly in evidence.
Due to the problem of random magnetic residulation and binding
within the biological systems of the body (Category III:9), which can
ultimately effect the neurological systems, primarily the brain and
neuroplexuses (nerve centers), long term depolarization of tissue
neuroelectric circuits can result.
Because these effects can cause virtually irreversible damage to the
neuroelectrical integrity of the various components of the nervous
system (I. R. Luria, Novosibirsk 1975a), ingestion of microwaved foods
is clearly contraindicated in all respects.
Their magnetic residual effect can render the pyschoneural receptor
components of the brain more subject to influence psychologically by
artificially induced microwave radio frequency fields from transmission
stations and TV relay-networks.
The theoretical possibility of psycho telemetric influence (the
capability of affecting human behavior by transmitted radio signals at
controlled frequencies) has been suggested by Soviet neuropsychological
investigations at Uralyera and Novosibirsk (Luria and Perov, 1974a,
1975c, 1976a), which can cause involuntary subliminal psychological
energy field compliance to operative microwave apparatus.
FORENSIC RESEARCH DOCUMENT
Prepared By: William P. Kopp
A. R. E. C. Research Operations
TO61-7R10/10-77F05
RELEASE PRIORITY: CLASS I ROO1a
Ten Reasons to Throw out your Microwave Oven
From the conclusions of the Swiss, Russian and German scientific
clinical studies, we can no longer ignore the microwave oven sitting in
our kitchens. Based on this research, we will conclude this article
with the following:
1). Continually eating food processed from a microwave oven causes
long term - permanent - brain damage by "shorting out" electrical
impulses in the brain [de-polarizing or de-magnetizing the brain
tissue].
2). The human body cannot metabolize [break down] the unknown by-products created in microwaved food.
3). Male and female hormone production is shut down and/or altered by continually eating microwaved foods.
4). The effects of microwaved food by-products are residual [long term, permanent] within the human body.
5). Minerals, vitamins, and nutrients of all microwaved food is
reduced or altered so that the human body gets little or no benefit, or
the human body absorbs altered compounds that cannot be broken down.
6). The minerals in vegetables are altered into cancerous free radicals when cooked in microwave ovens.
7). Microwaved foods cause stomach and intestinal cancerous growths
[tumors]. This may explain the rapidly increased rate of colon cancer
in America.
8). The prolonged eating of microwaved foods causes cancerous cells to increase in human blood.
9). Continual ingestion of microwaved food causes immune system deficiencies through lymph gland and blood serum alterations.
10). Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence.
Have you tossed out your microwave oven yet?
After you throw out your microwave you can use a toaster oven as a replacement. It works well for most and is nearly as quick.
The use of artificial microwave transmissions for subliminal
psychological control, a.k.a. "brainwashing", has also been proven.
We're attempting to obtain copies of the 1970's Russian research
documents and results written by Drs. Luria and Perov specifying their
clinical experiments in this area.
Click here for another article on Microwave Cooking
www.mercola.com/article/microwave/hazards.htm
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