+Strong Evidence Enclosed -- Re: Microwave hazards

[Guest guest]

Greetings all Health Seekers -

The article pasted below is from here:

http://www.curezone.com/foods/microwave_oven_risk.asp

If you would like/need MORE evidence (scientific & anecdotal), here's

some additional links (the first is particularly compelling):

http://www.relfe.com/microwave.html

http://owen.curezone.com/healing/trashmicrowave.html

http://curezone.com/forums/fm.asp?i=1025912#i

Also, you can go to the search engine of your choice and type in the

phrase " microwave sickness " . Here's that search on Google:

http://tinyurl.com/2pmr7g

We ditched our microwave several years ago, and now our bodies

actually now 'revolt' (in some way or another) when we accidentally

try to eat microwaved food. We can usually/easily tell when food is

microwaved simply by the smell.

A few logical 'food for thought' thoughts :

--microwave radiation IS really health-destroying radiation.

--radiation DOES molecularly alter ALL substances in a way FAR

different than natural heat. (our food AND our body)

--if you perused the 'microwave sickness' search link, you've seen

that countless informed experts solidly & factually correlate

microwaved food & radiation to a multitude of diseases & syndromes

(and have eliminated the same syndromes & diseases simply by

eliminating the microwave).

--We have lack of iodine AND all other vital substances. For me, it

makes FAR more sense to PREVENT the loss (and subsequent damage to our

bodies) than it does to allow/cause the loss, and then try to restore

the damage with pharmaceuticals or supplements (especially when a

large majority of the supplements are derived from pesticide-riddled,

very toxic imported herbs from third-world sources OR chemical

synthetics that do not provide the body with the same nutrition that

comes from natural sources). An ounce of prevention IS worth a pound

of cure as far as this ole gal's concerned. And when you take into

account the basic foundational research of iodine supplementation (Dr.

Abraham), the entire project is/was based on the fact that Japanese

ingest 12mg of iodine daily from seaweed (none of the Japanese got

their iodine from Lugol's or Iodoral)...and natural iodine from

seaweed prevented all the dis-eases we're trying to eliminate by

supplementing with Lugol's/Iodoral.

Healthiest of blessings,

Unyquity

Microwave oven

The Hidden Hazards

Technology holds great promise when developed, promoted and used by

ethical individuals and institutions. Harmful or immorally utilized

technologies should spur us to take action to set things right. To

that end, we share the information below.

This excellent article was written by Wayne and Lawrence

Newell. Reprinted with permission of The Christian Law Institute.

http://lawgiver.org

Radiation Ovens

The Proven Dangers of Microwaves

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. 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 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.

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. 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 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: 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?

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.

Written by Wayne and Lawrence Newell

International common Law Copyright 2000 by The Christian Law Institute

& Fellowship Assembly

Reprinted with permission of The Christian Law Institute,

http://lawgiver.org Contact: info@...

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The Hidden Hazards of Microwave Cooking

Recent research shows that microwave oven-cooked food suffers

severe molecular damage. When eaten, it causes abnormal changes in

human blood and immune systems.

Not surprisingly, the public has been denied details on these

significant health dangers.

--- In iodine , "