Health Hazards of Microwave cooking

[Guest guest]

www.health-science.com/microwave_hazards.html

 

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. Microwaves are very short waves of electromagnetic

energy that travel at the speed of light (186,282 miles per second). 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. The friction also causes substantial damage to the

surrounding molecules, often tearing them apart or forcefully deforming them.

The scientific name for this deformation is " structural isomerism " .

 

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

 

 

 

 

Radiation, as defined by physics terminology, is " the electromagnetic waves

emitted by the atoms and molecules of a radioactive substance as a result of

nuclear decay. " Radiation causes ionization, which is what occurs when a neutral

atom gains or loses electrons. In simpler terms, a microwave oven decays and

changes the molecular structure of the food by the process of radiation. Had the

manufacturers accurately called them " radiation ovens " , it's doubtful they would

have ever sold one, but that's exactly what a microwave oven is.

 

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:

 

 

 

Raw milk;

 

 

 

The same milk conventionally cooked;

 

 

 

Pasteurized milk;

 

 

 

The same raw milks cooked in a microwave oven;

 

 

 

Raw vegetables from an organic farm; (6) the same vegetables cooked

conventionally;

 

 

 

The same vegetables frozen and defrosted in a microwave oven; and

 

 

 

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.

 

 

 

Who invented microwave ovens? The Nazis, for use in their mobile support

operations, originally developed microwave " radiomissor " cooking ovens to be

used for the invasion of Russia. By being able to utilize electronic equipment

for preparation of meals on a mass scale, the logistical problem of cooking

fuels would have been eliminated, as well as the convenience of producing edible

products in a greatly reduced time-factor.

 

After the war, the Allies discovered medical research done by the Germans on

microwave ovens. These documents, along with some working microwave ovens, were

transferred to the United States War Department and classified for reference and

" further scientific investigation. " The Russians had also retrieved some

microwave ovens and now have thorough research on their biological effects. As a

result, their use was outlawed in the Soviet Union. The Soviets issued an

international warning on the health hazards, both biological and environmental,

of microwave ovens and similar frequency electronic devices.

 

Other Eastern European scientists also reported the harmful effects of microwave

radiation and set up strict environmental limits for their usage. The United

States has not accepted the European reports of harmful effects, even though the

EPA estimates that radio frequency and microwave radiation sources in America

are increasing at 15% per year.

 

 

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.]

 

 

 

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;

 

 

 

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];

 

 

 

Alteration of elemental food-substances, causing disorders in the digestive

system by unstable catabolism* of foods subjected to microwaves [*the metabolic

breakdown process];

 

 

 

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];

 

 

 

Ingestion of microwaved foods caused a higher percentage of cancerous cells

within the blood serum [cytomas - cell tumors such as sarcoma];

 

 

 

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;

 

 

 

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;

 

 

 

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,

 

 

 

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:

 

 

 

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;

 

 

 

A loss of 60-90% of the vital energy field content of all tested foods;

 

 

 

A reduction in the metabolic behavior and integration process capability of

alkaloids [organic nitrogen based elements], glucosides and galactosides, and

nitrilosides;

 

 

 

A destruction of the nutritive value of nucleoproteins in meats;

 

 

 

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:

 

 

 

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;

 

 

 

A degeneration of the cellular voltage parallels during the process of

using the apparatus, especially in the blood and lymphatic areas;

 

 

 

A degeneration and destabilization of the external energy activated

potentials of food utilization within the processes of human metabolism;

 

 

 

A degeneration and destabilization of internal cellular membrane potentials

while transferring catabolic [metabolic breakdown] processes into the blood

serum from the digestive process;

 

 

 

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];

 

 

 

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;

 

 

 

Loss of balance and circuiting of the bioelectric strengths within the

ascending reticular activating system [the system which controls the function of

consciousness];

 

 

 

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;

 

 

 

Long lasting residual effects of magnetic " deposits " were located

throughout the nervous system and lymphatic system;

 

 

 

A destabilization and interruption in the production of hormones and

maintenance of hormonal balance in males and females;

 

 

 

Markedly higher levels of brainwave disturbance in the alpha, theta, and

delta wave signal patterns of persons exposed to microwave emission fields, and;

 

 

 

 

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

R. E. C. Research Operations

TO61-7R10/10-77F05

RELEASE PRIORITY: CLASS I ROO1a

 

 

 

 

Ten Reasons not to Use Your Microwave Oven Based on Swiss, Russian and German

clinical studies

 

 

 

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].

 

 

 

The human body cannot metabolize [break down] the unknown by-products

created in micro-waved food.

 

 

 

Male and female hormone production is shut down and/or altered by

continually eating micro-waved foods.

 

 

 

The effects of micro-waved food by-products are residual [long term,

permanent] within the human body.

 

 

 

Minerals, vitamins, and nutrients of all micro-waved 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.

 

 

 

The minerals in vegetables are altered into cancerous free radicals when

cooked in a microwave oven.

 

 

 

Micro-waved foods cause stomach and intestinal cancerous growths [tumors].

This has been a primary contributor to the rapidly increased rate of colon

cancer in the United States.

 

 

 

The prolonged eating of micro-waved foods causes cancerous cells to

increase in human blood.

 

 

 

Continual ingestion of micro-waved food causes immune system deficiencies

through lymph gland and blood serum alterations.

 

 

 

Eating micro-waved 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.

 

 

 

 

" When the power of love becomes stronger than the love of power, we will have

peace. "

Jimi Hendrix

 

http://www.lightmovie.com/thelight/TheLight.html