Were the Russians being old 'fuddy-duddies'
when
they banned domestic micro-wave ovens? (Perhaps not!)
The Proven Dangers of
Microwaves
The
quick way ain't always the best way!
>
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: (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.
Lita Lee's book, Health Effects of Microwave Radiation - Microwave
>
Ovens, and in the March and September 1991 issues of Earthletter, she
stated
> that every microwave oven leaks electro-magnetic radiation, harms
food, and
> converts substances cooked in it to dangerous organ-toxic and
carcinogenic
> products. Further research summarized in this article
reveal that microwave
> ovens are far more harmful than previously
imagined.
>
> The following is a summary of the Russian
investigations published by the
> Atlantis Raising Educational Center in
Portland, Oregon. Carcinogens were
> formed in virtually all foods tested.
No test food was subjected to more
> microwaving than necessary to
accomplish the purpose, i.e., cooking,
> thawing, or heating to insure
sanitary ingestion. Here's a summary of some
> of the results:
>
> Microwaving prepared meats sufficiently to insure sanitary ingestion
caused
> formation of d-Nitrosodienthanolamines, a well-known
carcinogen.
> Microwaving milk and cereal grains converted some of their
amino acids into
> carcinogens.
> Thawing frozen fruits converted
their glucoside and galactoside containing
> fractions into carcinogenic
substances.
> Extremely short exposure of raw, cooked or frozen vegetables
converted their
> plant alkaloids into carcinogens.
> Carcinogenic
free radicals were formed in microwaved plants, especially root
>
vegetables.
> Decrease in nutritional value
>
> Russian
researchers also reported a marked acceleration of structural
>
degradation leading to a decreased food value of 60 to 90% in all foods
>
tested. Among the changes observed were:
>
> Deceased
bio-availability of vitamin B complex, vitamin C, vitamin E,
> essential
minerals and lipotropics factors in all food tested.
> Various kinds of
damaged to many plant substances, such as alkaloids,
> glucosides,
galactosides and nitrilosides.
> The degradation of nucleo-proteins in
meats.
> Microwave sickness is discovered
>
> The Russians
did research on thousands of workers who had been exposed to
> microwaves
during the development of radar in the 1950's. Their research
> showed
health problems so serious that the Russians set strict limits of 10
>
microwatts exposure for workers and one microwatt for civilians.
>
> In Robert O. Becker's book, The Body Electric, he described Russian
research
> on the health effects of microwave radiation, which they called
"microwave
> sickness." On page 314, Becker states:
>
> "It's
[Microwave sickness] first signs are low blood pressure and slow
> pulse.
The later and most common manifestations are chronic excitation of
> the
sympathetic nervous system [stress syndrome] and high blood pressure.
>
This phase also often includes headache, dizziness, eye pain,
sleeplessness,
> irritability, anxiety, stomach pain, nervous tension,
inability to
> concentrate, hair loss, plus an increased incidence of
appendicitis,
> cataracts, reproductive problems, and cancer. The chronic
symptoms are
> eventually succeeded by crisis of adrenal exhaustion and
ischemic heart
> disease [the blockage of coronary arteries and heart
attacks]."
>
> According to Dr. Lee, changes are observed in the
blood chemistries and the
> rates of certain diseases among consumers of
microwaved foods. The symptoms
> above can easily be caused by the
observations shown below. The following is
> a sample of these
changes:
>
> Lymphatic disorders were observed, leading to
decreased ability to prevent
> certain types of cancers.
> An
increased rate of cancer cell formation was observed in the blood.
>
Increased rates of stomach and intestinal cancers were observed.
> Higher
rates of digestive disorders and a gradual breakdown of the systems
> of
elimination were observed.
> Microwave research conclusions
>
> The following were the most significant German and Russian
research
> operations facilities concerning the biological effects of
microwaves:
>
> The initial research conducted by the Germans
during the Barbarossa military
> campaign, at the Humbolt-Universitat zu
Berlin (1942-1943); and,
>
> From 1957 and up to the present [until
the end of the cold war], the Russian
> research operations were conducted
at: the Institute of Radio Technology at
> Kinsk, Byelorussian Autonomous
Region; and, at the Institute of Radio
> Technology at Rajasthan in the
Rossiskaja Autonomous Region, both in the
> Union of the Soviet Socialist
Republics.
>
> In most cases, the foods used for research analysis
were exposed to
> microwave propagation at an energy potential of 100
kilowatts/cm3/second, to
> the point considered acceptable for sanitary,
normal ingestion. The effects
> noted by both German and Russian
researchers is presented in three
> categories:
>
> Category
I, Cancer-Causing Effects
> Category II, Nutritive Destruction of
Foods
> Category III, Biological Effects of Exposure
> CATEGORY
I
>
> CANCER-CAUSING EFFECTS
>
> [The first two points
of Category I are not readable from our report copy.
> The remainder of
the report is intact.]
> 3. Creation of a "binding effect" to
radioactivity in the atmosphere, thus
> causing a marked increase in the
amount of alpha and beta particle
> saturation in foods;
>
>
4. Creation of cancer causing agents within protein hydrolysate
compounds*
> in milk and cereal grains [*these are natural proteins that
are split into
> unnatural fragments by the addition of water];
>
> 5. Alteration of elemental food-substances, causing disorders in
the
> digestive system by unstable catabolism* of foods subjected to
microwaves
> [*the metabolic breakdown process];
>
> 6. Due
to chemical alterations within food substances, malfunctions were
>
observed within the lymphatic systems [absorbent vessels], causing a
>
degeneration of the immune potentials of the body to protect against
certain
> forms of neoplastics [abnormal growths of tissue];
>
> 7. Ingestion of microwaved foods caused a higher percentage of
cancerous
> cells within the blood serum [cytomas - cell tumors such as
sarcoma];
>
> 8. Microwave emissions caused alteration in the
catabolic [metabolic
> breakdown] behavior of glucoside [hydrolyzed
dextrose] and galactoside
> [oxidized alcohol] elements within frozen
fruits when thawed in this manner;
>
> 9. Microwave emission caused
alteration of the catabolic [metabolic
> breakdown] behavior of plant
alkaloids [organic nitrogen based elements]
> when raw, cooked, or frozen
vegetables were exposed for even extremely short
> durations;
>
> 10. Cancer causing free radicals [highly reactive incomplete molecules]
were
> formed within certain trace mineral molecular formations in
plant
> substances, and in particular, raw root-vegetables; and,
>
> 11. In a statistically high percentage of persons, microwaved foods
caused
> stomach and intestinal cancerous growths, as well as a general
degeneration
> of peripheral cellular tissues, with a gradual breakdown of
the function of
> the digestive and execrative systems.
>
>
CATEGORY II
>
> DECREASE IN FOOD VALUE
>
> Microwave
exposure caused significant decreases in the nutritive value of
> all
foods researched. The following are the most important findings:
>
> 1. A decrease in the bioavailability [capability of the body to utilize
the
> nutriment] of B-complex vitamins, Vitamin C, Vitamin E, essential
minerals
> and lipotropics in all foods;
>
> 2. A loss of
60-90% of the vital energy field content of all tested foods;
>
>
3. A reduction in the metabolic behavior and integration process
capability
> of alkaloids [organic nitrogen based elements], glucosides
and galactosides,
> and nitrilosides;
>
> 4. A destruction of
the nutritive value of nucleoproteins in meats;
>
> 5. A marked
acceleration of structural disintegration in all foods.
>
>
CATEGORY III
>
> BIOLOGICAL EFFECTS OF EXPOSURE
>
>
Exposure to microwave emissions also had an unpredictably negative
effect
> upon the general biological welfare of humans. This was not
discovered until
> the Russians experimented with highly sophisticated
equipment and discovered
> that a human did not even need to ingest the
material substance of the
> microwaved food substances: that even exposure
to the energy-field itself
> was sufficient to cause such adverse side
effects that the use of any such
> microwave apparatus was forbidden in
1976 by Soviet state law.
>
> The following are the enumerated
effects:
> 1. A breakdown of the human "life-energy field" in those who
were exposed to
> microwave ovens while in operation, with side-effects to
the human energy
> field of increasingly longer duration;
>
>
2. A degeneration of the cellular voltage parallels during the process
of
> using the apparatus, especially in the blood and lymphatic
areas;
>
> 3. A degeneration and destabilization of the external
energy activated
> potentials of food utilization within the processes of
human metabolism;
>
> 4. A degeneration and destabilization of
internal cellular membrane
> potentials while transferring catabolic
[metabolic breakdown] processes into
> the blood serum from the digestive
process;
>
> 5. Degeneration and circuit breakdowns of electrical
nerve impulses within
> the junction potentials of the cerebrum [the front
portion of the brain
> where thought and higher functions reside];
>
> 6. A degeneration and breakdown of nerve electrical circuits and loss
of
> energy field symmetry in the neuroplexuses [nerve centers] both in
the front
> and the rear of the central and autonomic nervous
systems;
>
> 7. Loss of balance and circuiting of the bioelectric
strengths within the
> ascending reticular activating system [the system
which controls the
> function of consciousness];
>
> 8. A
long term cumulative loss of vital energies within humans, animals and
>
plants that were located within a 500-meter radius of the operational
>
equipment;
>
> 9. Long lasting residual effects of magnetic
"deposits" were located
> throughout the nervous system and lymphatic
system;
>
> 10. A destabilization and interruption in the
production of hormones and
> maintenance of hormonal balance in males and
females;
>
> 11. Markedly higher levels of brainwave disturbance in
the alpha, theta, and
> delta wave signal patterns of persons exposed to
microwave emission fields,
> and;
>
> 12. Because of this
brainwave disturbance, negative psychological effects
> were noted,
including loss of memory, loss of ability to concentrate,
> suppressed
emotional threshold, deceleration of intellective processes, and
>
interruptive sleep episodes in a statistically higher percentage of
>
individuals subjected to continual range emissive field effects of
microwave
> apparatus, either in cooking apparatus or in transmission
stations.
>
> Forensic Research Conclusions
>
> From
the twenty-eight above enumerated indications, the use of microwave
>
apparatus is definitely not advisable; and, with the decision of the
Soviet
> government in 1976, present scientific opinion in many countries
concerning
> the use of such apparatus is clearly in evidence.
>
> Due to the problem of random magnetic residulation and binding within
the
> biological systems of the body (Category III:9), which can
ultimately effect
> the neurological systems, primarily the brain and
neuroplexuses (nerve
> centers), long term depolarization of tissue
neuroelectric circuits can
> result. Because these effects can cause
virtually irreversible damage to the
> neuroelectrical integrity of the
various components of the nervous system
> (I. R. Luria, Novosibirsk
1975a), ingestion of microwaved foods is clearly
> contraindicated in all
respects. Their magnetic residual effect can render
> the pyschoneural
receptor components of the brain more subject to influence
>
psychologically by artificially induced microwave radio frequency fields
>
from transmission stations and TV relay-networks.
>
> The
theoretical possibility of psycho telemetric influence (the capability
>
of affecting human behavior by transmitted radio signals at controlled
>
frequencies) has been suggested by Soviet neuropsychological
investigations
> at Uralyera and Novosibirsk (Luria and Perov, 1974a,
1975c, 1976a), which
> can cause involuntary subliminal psychological
energy field compliance to
> operative microwave apparatus.
>
> FORENSIC RESEARCH DOCUMENT
> Prepared By: William P. Kopp
>
A. R. E. C. Research Operations
> TO61-7R10/10-77F05
> RELEASE
PRIORITY: CLASS I ROO1a
>
>
> Ten Reasons to Throw out your
Microwave Oven
>
> From the conclusions of the Swiss, Russian and
German scientific clinical
> studies, we can no longer ignore the
microwave oven sitting in our kitchens.
> Based on this research, we will
conclude this article with the following:
>
> 1). Continually
eating food processed from a microwave oven causes long
> term - permanent
- brain damage by "shorting out" electrical impulses in the
> brain
[de-polarizing or de-magnetizing the brain tissue].
>
> 2). The
human body cannot metabolize [break down] the unknown by-products
>
created in microwaved food.
>
> 3). Male and female hormone
production is shut down and/or altered by
> continually eating microwaved
foods.
>
> 4). The effects of microwaved food by-products are
residual [long term,
> permanent] within the human body.
>
>
5). Minerals, vitamins, and nutrients of all microwaved food is reduced
or
> altered so that the human body gets little or no benefit, or the
human body
> absorbs altered compounds that cannot be broken down.
>
> 6). The minerals in vegetables are altered into cancerous free radicals
when
> cooked in microwave ovens.
>
> 7). Microwaved foods
cause stomach and intestinal cancerous growths
> [tumors]. This may
explain the rapidly increased rate of colon cancer in
> America.
>
> 8). The prolonged eating of microwaved foods causes cancerous cells
to
> increase in human blood.
>
> 9). Continual ingestion of
microwaved food causes immune system deficiencies
> through lymph gland
and blood serum alterations.
>
> 10). Eating microwaved food causes
loss of memory, concentration, emotional
> instability, and a decrease of
intelligence.
>
> Have you tossed out your microwave oven
yet?
>
> 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 Anthony Wayne and Lawrence Newell
>
> International common Law Copyright 2000
> by The Christian Law
Institute & Fellowship Assembly
>
>
----------------------------------------------------------------------------
>
----
>
>
> HERBAL HEALER ACADEMY
> Call in Order
Line
> 870-269-4177
> Monday thru Friday - 9 a.m. to 6 p.m.
CST
> (closed Saturday & Sunday)
>
> Email Herbal
Healer
> (Email closed Saturday & Sunday)
>
> HHA FAX
line - 870-269-5424
>
>
>
>
>
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