Re: microwaving water for sprouting

[Guest guest]

1) The Hidden Hazards of Microwave Cooking

2) Follow-up on Hertel

3) Microwave Madness: THE ALARMING EFFECTS OF MICROWAVE

APPARATUS ON FOOD AND HUMANS

4) Throw Away Your Microwave

>><<

1) The Hidden Hazards of Microwave Cooking

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

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.

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Extracted from NEXUS Magazine, Volume 2, #25 (April-May '95).

PO Box 30, Mapleton Qld 4560 Australia. editor@...

Telephone: +61 (0)7 5442 9280; Fax: +61 (0)7 5442 9381

From our web page at: www.nexusmagazine.com

Originally printed from the April 1994 edition of Acres, USA.

PO Box 8800, Metairie, Louisiana, 70011 USA

Telephone: (504) 889 2100; Fax: (504) 889 2777

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Back in May of 1989, after Tom Valentine first moved to St ,

Minnesota, he heard on the car radio a short announcement that

bolted him

upright in the driver's seat. The announcement was sponsored by Young

Families, the Minnesota Extension Service of the University of

Minnesota:

" Although microwaves heat food quickly, they are not recommended for

heating a baby's bottle, " the announcement said. 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's 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. " The report went on.

" 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. "

Valentine asked himself: If an established institution like the

University of Minnesota can warn about the loss of particular

nutrient

qualities in microwaved baby formula or mother's milk, then somebody

must

know something about microwaving they are not telling everybody.

A LAWSUIT

In early 1991, word leaked out about a lawsuit in Oklahoma. A woman

named

Norma Levitt had hip surgery, only to be killed by a simple blood

transfusion when a nurse " warmed the blood for the transfusion in a

microwave oven " !

Logic suggests that if heating or cooking is all there is to it,

then it

doesn't matter what mode of heating technology one uses. However, it

is

quite apparent that there is 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.

Does it not therefore follow that this form of heating does, indeed,

do

'something different' to the substances being heated? Is it not

prudent

to determine what that 'something different' might do?

A funny thing happened on the way to the bank with all that microwave

oven revenue: nobody thought about the obvious. Only 'health nuts'

who

are constantly aware of the value of quality nutrition discerned a

problem with the widespread 'denaturing' of our food. Enter Hans

Hertel.

HANS HERTEL

In the tiny town of Wattenwil, near Basel in Switzerland, there

lives a

scientist who is alarmed at the lack of purity and naturalness in the

many pursuits of modern mankind. He worked as a food scientist for

several years with one of the many major Swiss food companies that do

business on a global scale. A few years ago, he was fired from his

job

for questioning procedures in processing food because they denatured

it.

" The world needs our help, " Hans Hertel told Tom Valentine as they

shared

a fine meal at a resort hotel in Todtmoss, Germany.

" We, the scientists, carry the main responsibility for the present

unacceptable conditions. It is therefore our job to correct the

situation

and bring the remedy to the world. I am striving to bring man and

techniques back into harmony with nature. We can have wonderful

technologies without violating nature. "

Hans is an intense man, driven by personal knowledge of violations of

nature by corporate man and his state-supported monopolies in

science,

technology and education. At the same time, as the two talked, his

intensity shattered into a warm smile and he spoke of the way things

could be if mankind's immense talent were to work with nature and not

against her.

Hans Hertel is the first scientist to conceive of and carry out a

quality

study on the effects of microwaved nutrients on the blood and

physiology

of human beings. This small but well-controlled study pointed the

firm

finger at a degenerative force of microwave ovens and the food

produced

in them. The conclusion was clear: microwave cooking changed the

nutrients so that changes took place in the participants' blood;

these

were not healthy changes but were changes that could cause

deterioration

in the human systems.

Working with Bernard H. Blanc of the Swiss Federal Institute of

Technology and the University Institute for Biochemistry, Hertel not

only

conceived of the study and carried it out, he was one of eight

participants.

" To control as many variables as possible, we selected eight

individuals

who were strict macrobiotic diet participants from the Macrobiotic

Institute at Kientel, Switzerland, " Hertel explained. " We were all

housed

in the same hotel environment for eight weeks. There was no smoking,

no

alcohol and no sex. "

One can readily see that this protocol makes sense. After all, how

could

you tell about subtle changes in a human's blood from eating

microwaved

food if smoking, booze, junk food, pollution, pesticides, hormones,

antibiotics and everything else in the common environment were also

present?

" We had one American, one Canadian and six Europeans in the group. I

was

the oldest at 64 years, the others were in their 20s and 30s, " Hertel

added.

Valentine published the results of this study in Search for Health

in the

Spring of 1992. But the follow-up information is available only in a

later edition, and also in Acres, USA.

In intervals of two to five days, the volunteers in the study

received

one of the food variants on an empty stomach. The food variants

were: raw

milk from a biofarm (no. 1); the same milk conventionally cooked

(no. 2);

pasteurised milk from Intermilk Berne (no. 3); the same raw milk

cooked

in a microwave oven (no. 4); raw vegetables from an organic farm

(no. 5);

the same vegetables cooked conventionally (no. 6); the same

vegetables

frozen and defrosted in the microwave oven (no. 7); and the same

vegetables cooked in the microwave oven (no. 8). The overall

experiment

had some of the earmarks of the Pottenger cat studies, except that

now

human beings were test objects, the experiment's time-frame was

shorter,

and a new heat form was tested.

Once the volunteers were isolated at the resort hotel, the test

began.

Blood samples were taken from every volunteer immediately before

eating.

Then blood samples were taken at defined intervals after eating from

the

above-numbered milk or vegetable preparations.

Significant changes were discovered in the blood of the volunteers

who

consumed foods cooked in the microwave oven. These changes included a

decrease in all haemoglobin values and cholesterol values,

especially the

HDL (good cholesterol) and LDL (bad cholesterol) values and ratio.

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 point in a direction

away from robust health and toward 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 Hertel to the

conclusion that such technically derived energies may, indeed, be

passed

along to man inductively via consumption of microwaved food.

" This process is based on physical principles and has already been

confirmed in the literature, " Hertel explained. The apparent

additional

energy exhibited by the luminescent bacteria was merely extra

confirmation.

" There is extensive scientific literature concerning the hazardous

effects of direct microwave radiation on living systems, " Hertel

continued. " It is astonishing, therefore, to realise how little

effort

has been made 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 to 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.

HEATING FOOD

" This is contrary to conventional heating of food, in which 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. "

The question naturally arises: What about microwaves from the sun?

Aren't

they harmful?

Hertel responded: " The microwaves from the Sun are based on

principles of

pulsed direct current. These rays create no frictional heat in

organic

substance. "

In addition to violent frictional heat effects (called thermic

effects),

there are also athermic effects which have hardly ever been taken

into

account, Hertel added.

" 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 neutralising the electrical

potentials-the very life of the cells-between the outer and inner

sides

of the cell membranes. Impaired cells become easy prey for viruses,

fungi

and other micro-organisms. 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, hydrogen peroxide and carbon monoxide are produced. "

It has long been pointed out in the literature that any reversal of

healthy cell processes may occur because of a number of reasons, and

our

cells then revert from a " robust oxidation " to an unhealthy

" fermentation " .

The same violent friction and athermic deformations that can occur

in our

bodies when we are subjected to radar or microwaves, happens to the

molecules in the food cooked in a microwave oven. In fact, when

anyone

microwaves food, the oven exerts a power input of about 1,000 watts

or

more. This radiation results in destruction and deformation of

molecules

of food, and in the formation of new compounds (called radiolytic

compounds) unknown to man and nature.

Today's established science and technology argues forcefully that

microwaved food and irradiated foods do not have any significantly

higher

" radiolytic compounds " than do broiled, baked or other conventionally

cooked foods-but microwaving does produce more of these critters.

Curiously, neither established science nor our ever-protective

government

has conducted tests-on the blood of the eaters-of the effects of

eating

various kinds of cooked foods. Hertel and his group did test it, and

the

indication is clear that something is amiss and that larger studies

should be funded. The apparently toxic effects of microwave cooking

is

another in a long list of unnatural additives in our daily diets.

However, the establishment has not taken kindly to this work.

" The first drawing of blood samples took place on an empty stomach at

7.45 each morning, " Hertel explained. " The second drawing of blood

took

place 15 minutes after the food intake. The third drawing was two

hours

later. "

>From each sample, 50 millilitres of blood was used for the

chemistry and

five millimetres for the haematology and the luminescence. The

haematological examinations took place immediately after drawing the

samples. Erythrocytes, haemoglobin, mean haemoglobin concentration,

mean

haemoglobin content, leukocytes and lymphocytes were measured. The

chemical analysis consisted of iron, total cholesterol, HDL

cholesterol

and LDL cholesterol.

The results of erythrocyte, haemoglobin, haematocrit and leukocyte

determinations were at the " lower limits of normal " in those tested

following the eating of the microwaved samples.

" These results show anaemic tendencies. The situation became even

more

pronounced during the second month of the study, " Hertel added. " And

with

those decreasing values, there was a corresponding increase of

cholesterol values. "

Hertel admits that stress factors, from getting punctured for the

blood

samples so often each day, for example, cannot be ruled out, but the

established baseline for each individual became the " zero values "

marker,

and only changes from the zero values were statistically determined.

With only one round of test substances completed, the different

effects

between conventionally prepared food and microwaved food were

marginal-although noticed as definite " tendencies " . As the test

continued, the differences in the blood markers became " statistically

significant " . The changes are generally considered to be signs of

stress

on the body. For example, erythrocytes tended to increase after

eating

vegetables from the microwave oven. Haemoglobin and both of the mean

concentration and content haemoglobin markers also tended to decrease

significantly after eating the microwaved substances.

LEUKOCYTOSIS

" Leukocytosis, " Hertel explained, " which cannot be accounted for by

normal daily deviations such as following the intake of food, is

taken

seriously by haematologists. Leukocyte response is especially

sensitive

to stress. They are often signs of pathogenic effects on the living

system, such as poisoning and cell damage. The increase of leukocytes

with the microwaved foods was more pronounced than with all the other

variants. It appears that these marked increases were caused

entirely by

ingesting the microwaved substances. "

The cholesterol markers were very interesting, Hertel stressed:

" Common scientific belief states that cholesterol values usually

alter

slowly over longer periods of time. In this study, the markers

increased

rapidly after the consumption of the microwaved vegetables. However,

with

milk, the cholesterol values remained the same and even decreased

with

the raw milk significantly. "

Hertel believes his study tends to confirm newer scientific data that

suggest cholesterol may rapidly increase in the blood secondary to

acute

stress. " Also, " he added, " blood cholesterol levels are less

influenced

by cholesterol content of food than by stress factors. Such

stress-causing factors can apparently consist of foods which contain

virtually no cholesterol-the microwaved vegetables. "

It is plain to see that this individually financed and conducted

study

has enough meat in it to make anyone with a modicum of common sense

sit

up and take notice. Food from the microwave oven caused abnormal

changes,

representing stress, to occur in the blood of all the test

individuals.

Biological individuality, a key variable that makes a mockery of many

allegedly scientific studies, was well accounted for by the

established

baselines.

So, how has the brilliant world of modern technology, medicine and

'protect the public' government reacted to this impressive effort?

A GAG ORDER

As soon as Hertel and Blanc announced their results, the hammer of

authority slammed down on them. A powerful trade organisation, the

Swiss

Association of Dealers for Electroapparatuses for Households and

Industry, known simply as FEA, struck swiftly. They forced the

President

of the Court of Seftigen, Kanton Bern, to issue a 'gag order' against

Hertel and Blanc. The attack was so ferocious that Blanc quickly

recanted

his support-but it was too late. He had already put into writing his

views on the validity of the studies where he concurred with the

opinion

that microwaved food caused the blood abnormalities.

Hertel stood his ground, and today is steadfastly demanding his

rights to

a trial. Preliminary hearings on the matter have been appealed to

higher

courts, and it's quite obvious the powers that be do not want a 'show

trial' to erupt on this issue.

In March 1993, the court handed down this decision based upon the

complaint of the FEA:

" Consideration.

1. Request from the plaintiff (FEA) to prohibit the defendant (Dr

Ing.

Hans Hertel) from declaring that food prepared in the microwave oven

shall be dangerous to health and lead to changes in the blood of

consumers, giving reference to pathologic troubles as also

indicative for

the beginning of a cancerous process. The defendant shall be

prohibited

from repeating such a statement in publications and in public talks

by

punishment laid down in the law.

2. The jurisdiction of the judge is given according to law.

3. The active legitimacy of the plaintiff is given according to the

law.

4. The passive legitimacy of the defendant is given by the fact that

he

is the author of the polemic [published study] in question,

especially

since the present new and revised law allows to exclude the

necessity of

a competitive situation, therefore delinquents may also be persons

who

are not co-competitors, but may damage the competing position of

others

by mere declarations.

[Apparently, Swiss corporations have lobbied in a law that nails

" delinquents " who disparage products and might do damage to commerce

by

such remarks. So far, the US Constitution still preserves freedom of

the

press.]

5. Considering the relevant situation it is referred to three

publications: the public renunciation [sic] of the so-called co-

author

Professor Bernard Blanc, the expertise of Professor Teuber [expert

witness from the FEA] about the above-mentioned publication, the

opinion

of the public health authorities with regard to the present stage of

research with microwave ovens as well as to repeated statements from

the

side of the defendant about the danger of such ovens.

6. It is not considered of importance whether or not the polemic of

the

defendant meets the approval of the public, because all that is

necessary

is that a possibility exists that such a statement could find

approval

with people not being experts themselves. Also, advertising involving

fear is not allowed and is always disqualified by the law. The

necessity

for a fast interference is in no case more advised than in the

processes

of competition. Basically, the defendant has the right to defend

himself

against such accusations. This right, however, can be denied in

cases of

pressing danger with regard to impairing the rights of the plaintiff

when

this is requested.

Conclusion.

On grounds of this pending request of the plaintiff, the court

arrives at

the conclusion that because of special presuppositions as in this

case, a

definite disadvantage for the plaintiff does exist, which may not

easily

be repaired, and therefore must be considered to be of immediate

danger.

The case thus warrants the request of the plaintiff to be justified,

even

without hearing the defendant. Also, because it is not known when the

defendant will bring further statements into the public.

The judge is also of the opinion that because the publications are

made

up to appear as scientific, and therefore especially reliable-

looking,

they may cause additional bad disadvantages. It must be added that

there

does obviously not exist a just reason for this publication because

there

is no public interest for pseudo-scientific unproved declarations.

Finally, these ordered measures do not prove to be disproportionate.

The defendant is prohibited, under punishment of up to F5,000, or up

to

one year in prison, to declare that food prepared in microwave ovens

is

dangerous to health and leads to pathologic troubles as also

indicative

for the beginning of a cancerous process.

The plaintiff pays the costs.

(Signed) President of the Court of Seftigen Kraemer. "

If you cannot imagine this kind of decision coming from a court in

the

United States, you have not been paying attention to the advances of

administrative law.

Hertel defied the court and has loudly demanded a fair hearing on the

truth of his claims. The court has continued to delay, dodge, appeal

and

avoid any media-catching confrontation. As of this writing, Hans is

still

waiting for a hearing with media coverage-and he's still talking and

publishing his findings.

" They have not been able to intimidate me into silence, and I will

not

accept their conditions, " Hertel declared. " I have appeared at large

seminars in Germany, and the study results have been well-received.

Also,

I think the authorities are aware that scientists at Ciba-Geigy [the

world's largest pharmaceutical company, headquartered in Switzerland]

have vowed to support me in court. "

As those powerful special interests in Switzerland who desire to sell

microwave ovens by the millions continued to suppress open debate on

this

vital issue for modern civilisation, new microwave developments

blossomed

in the United States.

INFANT DANGER

In the journal Pediatrics (vol. 89, no. 4, April 1992), there

appeared an

article titled, " Effects of Microwave Radiation on Anti-infective

Factors

in Human Milk " . Quan, M.D. from Dallas, Texas, was the lead

name

of the study team. A. Kerner, M.D., from Stanford University,

was

also on the research team, and he was quoted in a summary article on

the

research that appeared in the 25 April 1992 issue of Science News.

To get

the full flavour of what may lie ahead for microwaving, here is that

summary article:

" Women who work outside the home can express and store breast milk

for

feedings when they are away. But parents and caregivers should be

careful

how they warm this milk. A new study shows that microwaving human

milk-even at a low setting-can destroy some of its important

disease-fighting capabilities.

" Breast milk can be refrigerated safely for a few days or frozen for

up

to a month; however, studies have shown that heating the milk well

above

body temperature-37° C -- can break down not only its antibodies to

infectious agents, but also its lysozymes or bacteria-digesting

enzymes.

So, when paediatrician A. Kerner, Jr, witnessed neonatal nurses

routinely thawing or reheating breast milk with the microwave oven in

their lounge, he became concerned.

" In the April 1992 issue of Pediatrics (Part I), he and his Stanford

University co-workers reported finding that unheated breast milk

that was

microwaved lost lysozyme activity, antibodies and fostered the

growth of

more potentially pathogenic bacteria. Milk heated at a high setting

(72

degrees Celsius to 98 degrees C) lost 96 per cent of its

immunoglobulin-A

antibodies, agents that fend off invading microbes.

" What really surprised him, Kerner said, was finding some loss of

anti-infective properties in the milk microwaved at a low setting-

and to

a mean of just 33.5 degrees C. Adverse changes at such low

temperatures

suggest 'microwaving itself may in fact cause some injury to the milk

above and beyond the heating'.

" But Randall M. Goldblum of the University of Texas Medical Branch in

Galveston disagrees, saying: 'I don't see any compelling evidence

that

the microwaves did any harm. It was the heating.' Lysozyme and

antibody

degradation in the coolest samples may simply reflect the

development of

small hot spots-potentially 60 degrees C or above-during microwaving,

noted Madeleine Sigman-Grant of Pennsylvania State University,

University

Park. And that's to be expected, she said, because microwave heating

is

inherently uneven-and quite unpredictable when volumes less than four

millilitres are involved, as was the case in the Kerner's study.

" Goldblum considers use of a microwave to thaw milk an especially bad

idea, since it is likely to boil some of the milk before all has even

liquefied. Stanford University Medical Center no longer microwaves

breast

milk, Kerner notes. And that's appropriate, Sigman-Grant believes,

because of the small volumes of milk that hospitals typically serve

newborns-especially premature infants. "

CHASING A STORY

Journalist Tom Valentine, after chasing this story, found it

interesting

that 'scientists' have so many 'beliefs' to express rather than prove

fact. Yet facts eventually snuff out credential-based conjecture.

Researcher Quan, in a phone interview, said that he believed the

results

of research so far warranted further detailed study of the effects of

microwave cooking on nutrients. The summary sentence in an abstract

of

the research paper is very clear:

" Microwaving appears to be contra-indicated at high temperatures, and

questions regarding its safety exist even at low temperatures. "

The final statement of the study conclusion reads:

" This preliminary study suggests that microwaving human milk could be

detrimental. Further studies are needed to determine whether and how

microwaving could safely be done. " Unfortunately, further studies

are not

scheduled at this time.

If there are so many indications that the effects of microwaves on

foods

can degrade the foods far above the known breakdowns of standard

cooking,

is it not reasonable to conduct exhaustive studies on living,

breathing

human beings to determine if it's possible that eating microwaved

foods

continuously, as many people do, can be significantly detrimental to

individual health?

If you wanted to introduce a herbal supplement into the American

mainstream and make any health claims for it, you would be subjected

to

exhaustive documentation and costly research. Yet the microwave-oven

industry had only to prove that the dangerous microwaves could,

indeed,

be contained within the oven and not escape into the surrounding area

where the radiation could do damage to people. The industry must

admit

that some microwaves escape even in the best-made ovens. So far, not

one

thought has been given by the industry to the possibility that the

nutrients could be so altered as to be deleterious to health.

Well, this makes sense in a land that encourages farmers to poison

crops

and soils with massive amounts of synthesised chemicals, and

encourages

food processors to use additives that enhance shelf-life of foods

regardless of the potential for degrading the health of the consumer.

How many hundreds of pounds of microwaved food per capita is

consumed in

America each year?

Are we going to continue to take it from established authority,

without

question, on the premise that they know best?

>><<

2) Follow-up on Hertel

excerpted from:

Cooked

http://www3.bc.sympatico.ca/Willthomas/invest/investcooked.htm

by

Published in Alive magazine

.... [Hertel] stuck by his findings. In an ironically confirming

commentary on his findings, Hertel was forbidden by a Swiss court

from

publicly " declaring that food prepared in microwave ovens shall be

dangerous to health and lead to changes in the blood of consumers,

giving

reference to pathologic troubles as also indicative for the

beginning of

a cancerous process. "

The unrepentant Hertel continued giving seminars in Germany, where he

says his study results " have been well-received. " In August, 1998,

the

court decision was reversed when the European Court of Human Rights

at

Strasbourg ruled that the earlier Swiss " gag order " forbidding the

Bernese scientist from declaring that microwave ovens pose human

health

risks contravened Hertel's right to freedom of expression. The Euro

court

ordered Switzerland [to pay] F-40,000 in compensation for Hertel's

legal

costs in a decision hailed by Nexus magazine as " an end to judicial

censorship of persons drawing attention to the health hazards of

certain

products. "

=========================================================

Part 2

3) Microwave Madness: THE ALARMING EFFECTS OF MICROWAVE

APPARATUS ON FOOD AND HUMANS

http://www.vegan.swinternet.co.uk/articles/health/mw_madness.html

Truth Campaign Magazine

by P. Kopp

[Article extracted from Perceptions, May-June 1996]

Medical Research Summary | Potential Use in Mind Control

Microwave cooking ovens were originally researched and developed by

German scientists to support mobile operations during the invasion

of the

Soviet Union. Had they perfected electronic equipment to prepare

meals on

a massive scale, the Nazis could have eliminated the logistical

problems

connected with cooking fuels while producing edible products in far

less

time than they could using traditional campfires.

After the war, the Allies discovered the medical research and

documentation concerning these apparatuses. The papers and

experimental

microwave equipment were transferred to the US War Department and

classified for reference and scientific investigation. The Soviet

Union

also retrieved some of the devices and began to experiment on them

separately.

The Russians - who have done the most diligent research into the

biological effects of microwave ovens - have outlawed their use and

issued an international warning about the biological and

environmental

damage that can result from the use of this and similar-frequency

electronic apparatus.

Medical research summary

The most significant German research concerned with the biological

effects of microwaves was done at the Humbolt-Universitat zu Berlin

in

1942-43, during the Barbarossa military campaign. Beginning in 1957

and

continuing up to the present, Russian studies in the field have been

conducted at the Institute of Radio Technology.

In most research, the foods were exposed to microwave propagation at

an

energy potential of 100 kilowatts per cubic centimetre per second,

to the

point considered acceptable for sanitary, normal ingestion.

The observations made by the German and Russian microwave

researchers

will be presented here in three categories: cancer-causing effects,

destruction of nutritive value and biological effects of direct

exposure

of humans to microwave emissions.

1. Microwaved Foods Cause Tumors

The following effects have been observed when foods are subject to

microwave emissions.

* Effects on the foods themselves

Meats: Heating prepared meats sufficiently to ensure sanitary

ingestion

creates d-nitrosodiethanolamine, a well know cancer-causing agent.

Proteins: Active-protein, biomolecular compounds are destabilised.

Increase in radioactivity: A " binding effect " between the microwaved

food

and any atmospheric radioactivity is created, causing a marked

increase

in the amount of alpha and beta particle saturation in the food.

Milk and cereals: Cancer-causing agents are created in the

protein-hydrolysate compounds in milk and cereal grains.

Frozen foods: Microwaves used to thaw frozen foods alter the

catabolism

(breakdown) of the glucoside and galactoside elements.

* Resulting effects on the human body

Digestive system: The unstable catabolism of microwaved food alters

their

elemental food substances, causing disorders in the digestive

system.

Lymphatic system: Due to chemical alterations within food

substances,

malfunctions occur in the lymphatic system, causing a degeneration

of the

body's ability to protect itself against certain forms of

neoplastics

(cancerous growths).

Free radicals: Certain trace-mineral molecular formations in plant

substances - in particular, raw root vegetables - form cancer-

causing

free radicals.

Increased incidence of stomach and intestinal cancers: A

statistically

higher percentage of cancerous growths result in these organs, plus

a

generalised breakdown of the peripheral cellular tissues and a

gradual

degeneration of digestive and excretory functions.

2. Microwaves Reduce Food Value

Microwaves exposure caused significant decreases in the nutritive

value

of all foods studied. The following are the most important findings

to

date.

* Vitamins and minerals made useless: In every food tested, the

bioavailability of the following vital nutrients decreased: vitamin

B

complex, vitamins C and E, essential minerals and lipotropics.

* Vital energy fields devastated: The vital energy field content of

all

tested foods dropped 60-90%. Digestibility of fruits and vegetables

reduced: Microwaving lowers the metabolic behaviour and

integration-process capability of alkaloids, glucosides, alactosides

and

nitrilosides.

* Meat proteins worthless: It destroys the nutritive value of

nucleoproteins in meats. All foods damaged: It greatly accelerates

the

structural disintegration of all foods tested.

3. Biological Effects of Microwaves

Exposure to microwave emissions also has a negative effect upon the

general biological welfare of humans. This was not discovered until

the

Russians experimented with highly sophisticated equipment and

discovered

that humans can be adversely affected without even ingesting the

food

that have been subjected to microwave emissions. Merely entering the

energy field of the food causes harmful side-effects that the

Soviets

outlawed all such microwave apparatus in 1976.

Here are the effects observed in humans having " direct " exposure to

microwaves, that is, without their having consumed the irradiated

food

substances:

* Life-energy field breakdown: Persons near microwave ovens in

operation

experience a breakdown of their life-energy fields which increases

relative to the length of exposure.

* Cellular energy decreases: The cellular-voltage parallels of

individuals using the apparatus degenerate - especially in their

blood

and lymphatic serums.

* Destabilised metabolism: The external-energy activated potentials

of

food utilisation are both destabilised and degenerated.

* Cell damage: Internal cellular-membrane potentials during

catabolic

processes into the blood serum from the digestive process degenerate

and

destabilise.

* Brain circuitry destruction: Electrical impulses in the junction

potentials of the cerebrum degenerate and break down.

* Nervous system: Nerve/electrical circuits degenerate and break

down

while energy-field symmetry is lost in the neuro-plexuses (nerve

centres)

in both the front and rear of the central and autonomic nervous

systems.

* Loss of bioelectric strength: The bioelectric strengths within the

ascending reticular activating system (the system which controls the

function of waking consciousness) go out of balance and lose their

proper

circuiting.

* Loss of vital energies: Humans, animals and plants located within

a

500-metre radius of the equipment in operation suffer a long-term,

cumulative loss of vital energies.

* Nervous and lymphatic systems damage: Long-lasting residual

magnetic

" deposits " become located throughout the nervous system and

lymphatic

system.

* Hormone imbalances: The production of hormones and the maintenance

of

hormonal balance in both males and females becomes destabilised and

interrupted.

* Brainwave disruptions: Levels of disturbance in alpha-, delta- and

theta-wave signal patterns are markedly higher than normal.

* Psychological disorders: Because of the disarranged brain waves,

negative psychological effects also result. These include loss of

memory

and 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-emission field effects of microwave apparatus, from either

cooking

apparatus or transmission stations.

Potential Use In Mind Control

Due to the creation of random, residual magnetic deposits and

binding

within the biological systems of the body (nervous and lymphatic

systems

damage) which can ultimately affect the neurological systems

(primarily

the brain and nerve centres), longer-term depolarisation of tissue

neuroelectronic circuits can result.

Because these effects can cause virtually irremissible damage to the

neuroelectrical integrity of the various components of the nervous

system, ingestion of microwaved foods is clearly contraindicated in

all

respects.

Their residual magnetism effect can render the psychoneural-receptor

components of the brain more subject to influence by artificially

induced, microwave-radio-frequency fields from transmission stations

and

TV relay networks.

Soviet neuropsychologists at Uralyera and Novosibirsk have theorised

the

possibility of psychotelemetric influence (i.e., affecting human

behaviour by transmitting radio signals at controlled frequencies),

causing subjects to comply - involuntarily and subliminally - with

commands received through microwave transmissions acting upon their

psychological energy fields.

For this reason, and due to the 28 other contradications listed

above,

the use of microwave apparatus in any form is definitely ill-

advised.

Present scientific opinion in many countries clearly opposes them,

as

exemplified by the mentioned Soviet ban.

>><<

4) Throw Away Your Microwave

http://healbuildings.com/Microwave_Ovens/microwave_ovens.html

Most people think that microwave ovens do not have any negative

health

consequences. After all, if they did the government would not allow

this

product on the market. Think again.

The Soviet Union conducted extensive microwave research after

finding

German microwave ovens and research data at the end of WWII.

Unhampered

by capitalistic trade associations, Russian research has been more

extensive than that in the US. This article summarizes early Russian

and

other more recent research.

Microwave ovens use electromagnetic energy that vibrates 2.4 billion

times per second. This energy acts on the molecules in food,

particularly

water molecules, causing them to rapidly vibrate. This rapid

movement

generates friction and thus heat. Vibration is so violent that

molecules

are often torn apart or distorted, thereby changing the chemical

makeup

of the food. Additionally, this appliance leaks microwaves into the

environment around it.

Studies of the thousands of Russian workers exposed to radar

microwaves

in the 1950's showed health effects so severe that the Russian

microwave

oven leakage limit was set at 0.0000001 watts/cm2. This limit is

1000

times less than the US leakage limit.

Later microwave ovens were totally banned in the Soviet Union (1976)

after highly sophisticated measurement equipment enabled the

following

discoveries:

* Break down of the human life energy field or chi.

* Degeneration of cellular voltage parallels in blood and lymph

systems.

* Degeneration/destabilization of internal cellular membrane

potentials.

* Degeneration and breakdown of electrical nerve impulses within the

brain's cerebrum.

* Degeneration and breakdown of nerve electrical circuits and loss

of

energy field symmetry in the nerve centers of the autonomic nervous

system.

* Long term cumulative loss of human and animal vital energy within

a

1600 foot radius of the equipment.

* Long lasting residual effect of magnetic deposits located

throughout

the nervous and lymphatic systems.

* Destabilization and interruption in production of hormones and

maintenance of normal hormonal balance.

* Markedly high disturbance in alpha, theta and delta brain wave

leading

to memory and concentration loss, suppressed emotional threshold,

slowing

of intellectual processes and interrupted sleep.

* Long term and irreversible depolarization of tissue neuroelectric

circuits.

The following summary of Russian microwave food science is courtesy

of

The Atlantis Raising Educational Center, Portland OR.:

Carcinogenic compounds were formed in virtually all foods tested

under

normal cooking conditions. For example:

* Prepared meats: Formation the carcinogens d-nitrosodienthanolamine.

* Milk and cereal grains: Portion of amino acids converted to

carcinogens.

* Thawing frozen fruit: portion of glucoside and galactoside

fractions

converted to carcinogens

* Short exposure of raw, cooked or frozen vegetables: Portion of

plant

alkaloids converted into carcinogens.

And the nutritional value was altered in almost all foods. For

example:

* Structural degradation: A 60 to 90% decrease in nutritive value.

* Vitamin and minerals: Decreased bio-availability of vitamins B, C,

E,

essential minerals and lipotropic factors.

In 1991 Dr. Hans Hertel a retired Swiss food scientist and Lausanne

University Professor Blanc did a Oblind' study of the effect of

microwaved versus Onormal' foods. They found changes in blood

chemistry

indicative of an early pathenogenic processes similar to the start

of

cancer. The changes:

* Decreases in all hemoglobin values.

* Increases in hematocrit, leukocytes and cholesterol values.

* Decreases in the ratio of good to bad cholesterol.

* Decrease in white blood cells following ingestion of microwaved

food.

* Evidence that microwave energies are passed to the cells via the

blood.

In 1992 a Swiss court issued a gag order against Hertel and Blanc.

In

1993 Hertel was convicted of " interfering with commerce " and

prohibited

from publishing. In 1998 the European Court of Human Rights held

that the

gag order was contrary to the right of freedom of expression.

Switzerland

was ordered to pay Hertel compensation.

The US government is characteristically silent when it comes to

these

matters and little research has been conducted in US. Today

microwave

ovens are in 90% of America's kitchens.

Most people think that microwave ovens do not have any negative

effect.

After all the government would not allow this product on the market

if it

had negative health consequences. Think again.

The Soviet Union conducted extensive microwave reserarch following

the

capture of Nazis research and the microwave ovens and used in the

WWII

Russian campaign. This article summarizes these and more recent

researches.

Microwave ovens use electromagnetic energy that vibrates 2.4 billion

times per second. This energy acts on the molecules in food,

particularly

water molecules causing them to rapidly vibrate. This rapid movement

generates friction and thus heat. Vibration is so violent that

molecules

are often torn apart or distorted, thereby, changing the chemical

makeup

of the food. Additionally, this appliance leaks microwaves into the

environment around it.

Study of the thousands of Russian workers exposed to radar

microwaves in

the 1950's showed health effects so severe that the Russian

microwave

oven leakage limit was set at 0.0000001 watts/cm2. This limit is

1000

times less than the US leakage limit.

Microwave ovens were totally banned in 1976 following the

development of

highly sophisticated measurement equipment that allowed the

following

discoveries:

* Break down of the human life energy field.

* Degeneration of cellular voltage parallels in blood and lymph

systems.

* Degeneration/destabilization of internal cellular membrane

potentials.

* Degeneration and breakdown of electrical nerve impulses within the

cerebrum portion of the brain

* Degeneration and breakdown of nerve electrical circuits and loss

of

energy field symmetry in the nerve centers of the autonomic nervous

system.

* Long term cumulative loss of human and animal vital energy within

a

1600 foot radius of microwave equipment.

* Long lasting residual effect of " magnetic " deposits located

throughout

the nervous and lymphatic systems.

* Destabilization and interruption in production of hormones and

maintenance of normal hormonal balance.

* Markedly high disturbance in alpha, theta and delta brain wave

patterns

leading to memory and concentration loss, suppressed emotional

threshold,

slowing of intellectual processes and interrupted sleep.

* Long term and irreversible depolarization of tissue neuroelectric

circuits.

The Atlantis Raising Educational Center, Portland OR. provided this

summary of Russian microwave food science:

* Carcinogenic compounds were formed in virtually all foods tested

under

normal cooking conditions. For example:

* Prepared meats: Formation the carcinogens d-nitrosodienthanolamine.

* Milk and cereal grains: Portion of amino acids converted to

carcinogens.

* Thawing frozen fruit: portion of glucoside and galactoside

fractions

converted to carcinogens

* Short exposure of raw, cooked or frozen vegetables: Portion of

plant

alkaloids converted into carcinogens.

Nutritional value was altered in almost all foods:

* Structural degradation: A 60 to 90% decrease in nutritive value.

* Vitamin and minerals: Decreased bio-availability of vitamins B, C,

E,

essential minerals and lipotropic factors.

In 1991 Dr. Hans Ulrich Hertel a retired Swiss food scientist and

Lausanne University professor Blanc study the effect of microwaved

versus

Onormal' food on blood chemistry and found changes in blood

parameters

indicative of an early pathenogenic process similar to the actual

start

of cancer:

* Decreases in all hemoglobin values.

* Increases in hematocrit, leukocytes and cholesterol values.

* Decreases in the ratio of good to bad cholesterol.

* Decrease in white blood cells (lympho-cytes) following ingestion

of

microwaved food.

* Evidence that microwave energies are passed to the cells via the

blood

In 1992 a Swiss court issued a gag order against Hertel and Blanc.

In

1993 Hertel was convicted of " interfering with commerce " and

prohibited

from publishing. In 1998 the European Court of Human Rights held

that the

gag order was contrary to the right of freedom of expression.

Switzerland

was ordered to pay Hertel compensation.

The US government is characteristically silent when it comes to

these

matters. Little research has been conducted by the US Government.

Microwaves are in 90% of America's kitchens. Take this information

seriously and make your kitchen one of the 10%.

Hair Dryer Highs

A hair dryers draws a lot of power. Ordinary hair dryers have very

high

magnetic fields: 50 milligauss at the handle at your hand: 30

milligauss

in front of the nozzle where your head is located.

There is a line of home hair dryers that are certified to have a

field no

more than 2 milligauss 2 inches from the nozzle. Also available-

more

powerful beautician's hair dryers with lower emf. Contact Angelite:

www.lowemf.com or (877) 460-9151

Kill Oem Dead

A California controlled study found significantly higher risk of

neural

tube defects (e.g. spina bifida) in mothers who lived within a 1/4

mile

of a sprayed agricultural field or had their homes treated by

professional exterminators. Am Journal of Epidemiology 1995; 11:S3

Home gardener use of pesticides is 20 times higher than that of

farmers.

EPA Publication

The newest weapon in the chemical battle against subterranean

termite is

Termidor containing Fipronil which cause hyperexcitation of the

inspect's

nerves and muscles.

Fipronil is classed by the EPA as possible human carcinogen.

Fipronil is also used in Frontline and in Frontline Topspot pet flea

treatment: and in Combat and Maxforce ant and roach bate stations.

In California there is no state law requiring notification of

parents

before school pesticide application. Eight of 13 district reporting

in a

survey used chlorpyrifos (now banned by the EPA) in 1999. Eleven of

the

districts reported using Category I- most toxic pesticides. CNN/AP

Study,

7/26/00

For least toxic way to dealing with pests Please visit the Bio-

Integral

Resource Center at www.birc.org or call 510-524-2567.

Air Freseners Foul the Air

Air fresheners work by altering the human nervous system proving

they are

biologically active and capable of causing harm.

Air fresheners purchased at retail in three states were tested with

mice.

About fifty tests were run using different sample sizes and air flow

rates. Some test were replicated to check repeatability. Air was

blown

over the sample toward the test subjects. Adverse affects were found

with

the smallest weight tested (1/4 of a whole air freshener):

* Severe pulmonary irritation (reduction in respiration rate)

comparable

to asthma in humans.

* Sensory irritation increasing over twenty minutes, becoming severe

and

remained severe until the freshener was removed.

Neurological impairments were so severe had a little more freshener

been

used some of the mice would have died.

The mice did not get used to the pollutant in subsequent tests.

Condensed from the Human Ecologist # 67

Larry Morningstar

mana7@...

-------------------------------------------------------------

Subject: Dioxin Carcinogens

Dioxin Carcinogens causes cancer. Especially breast cancer. Don't

freeze your plastic water bottles with water as this also releases

dioxin in the plastic.

Dr. Fujimoto from Castle hospital was on a TV program

explaining this health hazard. (He is the manager of the Wellness

Program at the hospital.) He was talking about dioxin and how bad

they are for uHe said that we should not be heating our food in the

microwave using plastic containers.

This applies to foods that contain fat. He said that the combination

of fat, high heat and plastics releases dioxin into the food and

ultimately into the cells of the body.

Dioxin are carcinogens and highly toxic to the cells of our bodies.

Instead, he recommends using glass, Corning Ware, or ceramic

containers for heating food. You get the same results...without the

dioxin.

So such things as TV dinners, instant ramen and soups, etc., should

be removed from the container and heated in something else. Paper

isn't bad but you don't know what is in the paper. Just safer to use

tempered glass, Corning Ware, etc.,

He said we might remember when some of the fast food restaurants

moved away from the foam containers to paper. The dioxin problem is

one of the reasons.

To add to this: saran wrap placed over foods as they are nuked, with

the high heat, actually drips poisonous toxins into the food, use

paper towels.