fw: Microwaved Vegetables Lose Nutrients

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Microwaved Vegetables Lose Nutrients

 

Most nautral medicine clinicians have long oppossed the use

of microwaves while traditional nutritionists claim that

microwaving foods actually preserves more nutrients than

other methods. Now a new study shows that broccoli " zapped "

in the microwave with a little water lost up to 97% of some

of the antioxidant chemicals it contains. By comparison,

steamed broccoli lost 11% or fewer of its antioxidants. You

can also review an article on the site that details more

concerns about microwave cooking.

 

see also:

http://www.mercola.com/article/microwave/hazards.htm

 

The Hidden Hazards Of Microwave Cooking

 

by 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

 

 

 

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.