Microwaved foods

[Guest guest]

>>The Hidden Hazards Of Microwave Cooking

>by Wayne and Lawrence Newell

>

>Is it possible that millions of people are ignorantly sacrificing their

>health in exchange for the convenience of microwave ovens? Why did the

>Soviet Union ban the use of microwave ovens in 1976? Who invented

>microwave ovens, and why? The answers to these questions may shock you

>into throwing your microwave oven in the trash.

>

>Over 90% of American homes have microwave ovens used for meal preparation.

>Because microwave ovens are so convenient and energy efficient, as

>compared to conventional ovens, very few homes or restaurants are without

>them. In general, people believe that whatever a microwave oven does to

>foods cooked in it doesn't have any negative effect on either the food or

>them. Of course, if microwave ovens were really harmful, our government

>would never allow them on the market, would they? Would they? Regardless

>of what has been " officially " released concerning microwave ovens, we have

>personally stopped using ours based on the research facts outlined in this

>article.

>

>The purpose of this report is to show proof - evidence - that microwave

>cooking is not natural, nor healthy, and is far more dangerous to the

>human body than anyone could imagine. However, the microwave oven

>manufacturers, Washington City politics, and plain old human nature are

>suppressing the facts and evidence. Because of this, people are continuing

>to microwave their food - in blissful ignorance - without knowing the

>effects and danger of doing so.

>

>How do microwave ovens work?

>Microwaves are a form of electromagnetic energy, like light waves or radio

>waves, and occupy a part of the electromagnetic spectrum of power, or

>energy. Microwaves are very short waves of electromagnetic energy that

>travel at the speed of light (186,282 miles per second). In our modern

>technological age, microwaves are used to relay long distance telephone

>signals, television programs, and computer information across the earth or

>to a satellite in space. But the microwave is most familiar to us as an

>energy source for cooking food.

>

>Every microwave oven contains a magnetron, a tube in which electrons are

>affected by magnetic and electric fields in such a way as to produce micro

>wavelength radiation at about 2450 Mega Hertz (MHz) or 2.45 Giga Hertz

>(GHz). This microwave radiation interacts with the molecules in food. All

>wave energy changes polarity from positive to negative with each cycle of

>the wave. In microwaves, these polarity changes happen millions of times

>every second. Food molecules - especially the molecules of water - have a

>positive and negative end in the same way a magnet has a north and a south

>polarity.

>

>In commercial models, the oven has a power input of about 1000 watts of

>alternating current. As these microwaves generated from the magnetron

>bombard the food, they cause the polar molecules to rotate at the same

>frequency millions of times a second. All this agitation creates molecular

>friction, which heats up the food. The friction also causes substantial

>damage to the surrounding molecules, often tearing them apart or

>forcefully deforming them. The scientific name for this deformation is

> " structural isomerism " .

>

>By comparison, microwaves from the sun are based on principles of pulsed

>direct current (DC) that don't create frictional heat; microwave ovens use

>alternating current (AC) creating frictional heat. A microwave oven

>produces a spiked wavelength of energy with all the power going into only

>one narrow frequency of the energy spectrum. Energy from the sun operates

>in a wide frequency spectrum.

>

>Many terms are used in describing electromagnetic waves, such as

>wavelength, amplitude, cycle and frequency:

>Wavelength determines the type of radiation, i.e. radio, X-ray,

>ultraviolet, visible, infrared, etc.

>Amplitude determines the extent of movement measured from the starting

>point.

>Cycle determines the unit of frequency, such as cycles per second, Hertz,

>Hz, or cycles/second.

>Frequency determines the number of occurrences within a given time period

>(usually 1 second); The number of occurrences of a recurring process per

>unit of time, i.e. the number of repetitions of cycles per second.

>Radiation = spreading energy with electromagnetic waves

>

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

>waves emitted by the atoms and molecules of a radioactive substance as a

>result of nuclear decay. " Radiation causes ionization, which is what

>occurs when a neutral atom gains or loses electrons. In simpler terms, a

>microwave oven decays and changes the molecular structure of the food by

>the process of radiation. Had the manufacturers accurately called them

> " radiation ovens " , it's doubtful they would have ever sold one, but that's

>exactly what a microwave oven is.

>

>We've all been told that microwaving food is not the same as irradiating

>it (radiation " treatment " ). The two processes are supposed to use

>completely different waves of energy and at different intensities. No FDA

>or officially released government studies have proven current microwaving

>usage to be harmful, but we all know that the validity of studies can be -

>and are sometimes deliberately - limiting. Many of these studies are later

>proven to be inaccurate. As consumers, we're supposed to have a certain

>degree of common sense to use in judgment.

>

>Take the example of eggs and how they were " proven " to be so harmful to

>our health in the late 1960's. This brought about imitation egg products

>and big profits for the manufacturers, while egg farms went broke. Now,

>recent government sponsored studies are saying that eggs are not bad for

>us after all. So, whom should we believe and what criteria should we use

>to decide matters concerning our health? Since it's currently published

>that microwaves - purportedly - don't leak into the environment, when

>properly used and with approved design, the decision lies with each

>consumer as to whether or not you choose to eat food heated by a microwave

>oven or even purchase one in the first place.

>Motherly instincts are right

>On a more humorous side, the " sixth sense " every mother has is impossible

>to argue with. Have you ever tried it? Children will never win against a

>mother's intuition. It's like trying to argue with the arm - appearing out

>of nowhere - that pinned you to the back of the seat when your mother

>slammed on the brakes.

>

>Many of us come from a generation where mothers and grandmothers have

>distrusted the modern " inside out " cooking they claimed was " not suitable "

>for most foods. My mother refused to even try baking anything in a

>microwave. She also didn't like the way a cup of coffee tasted when heated

>in a microwave oven. I have to fully agree and can't argue either fact.

>Her own common sense and instincts told her that there was no way

>microwave cooking could be natural nor make foods " taste they way they're

>supposed to " . Reluctantly, even my mother succumbed to re-heating

>leftovers in a microwave due to her work schedule before she retired.

>

>Many others feel the same way, but they're considered an " old fashioned "

>minority dating back to before the 1970's when microwaves first

>overwhelmed the market. Like most young adults at the time, as microwave

>ovens became commonplace, I chose to ignore my mother's intuitive wisdom

>and joined the majority who believed microwave cooking was far too

>convenient to ever believe anything could be wrong with it. Chalk one up

>for mom's perception, because even though she didn't know the scientific,

>technical, or health reasons why, she just knew that microwave ovens were

>not good based on how foods tasted when they were cooked in them. She

>didn't like the way the texture of the microwaved food changed either.

>Microwaves unsafe for baby's milk

>A number of warnings have been made public, but have been barely noticed.

>For example, Young Families, the Minnesota Extension Service of the

>University of Minnesota, published the following in 1989:

>

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

>heating a baby's bottle. The bottle may seem cool to the touch, but the

>liquid inside may become extremely hot and could burn the baby's mouth and

>throat. Also, the buildup of steam in a closed container, such as a baby

>bottle, could cause it to explode. Heating the bottle in a microwave can

>cause slight changes in the milk. In infant formulas, there may be a loss

>of some vitamins. In expressed breast milk, some protective properties may

>be destroyed. Warming a bottle by holding it under tap water, or by

>setting it in a bowl of warm water, then testing it on your wrist before

>feeding may take a few minutes longer, but it is much safer. "

>

>Dr. 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:

>Raw milk;

>The same milk conventionally cooked;

>Pasteurized milk;

>The same raw milks cooked in a microwave oven;

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

>conventionally;

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

>The same vegetables cooked in the microwave oven.

>

>Once the volunteers were isolated, blood samples were taken from every

>volunteer immediately before eating. Then, blood samples were taken at

>defined intervals after eating from the above milk or vegetable

>preparations.

>

>Significant changes were discovered in the blood samples from the

>intervals following the foods cooked in the microwave oven. These changes

>included a decrease in all hemoglobin and cholesterol values, especially

>the ratio of HDL (good cholesterol) and LDL (bad cholesterol) values.

>Lymphocytes (white blood cells) showed a more distinct short-term decrease

>following the intake of microwaved food than after the intake of all the

>other variants. Each of these indicators pointed to degeneration.

>Additionally, there was a highly significant association between the

>amount of microwave energy in the test foods and the luminous power of

>luminescent bacteria exposed to serum from test persons who ate that food.

>This led Dr. Hertel to the conclusion that such technically derived

>energies may, indeed, be passed along to man inductively via eating

>microwaved food.

>

>According to Dr. Hertel, " Leukocytosis, which cannot be accounted for by

>normal daily deviations, is taken very seriously by hemotologists.

>Leukocytes are often signs of pathogenic effects on the living system,

>such as poisoning and cell damage. The increase of leukocytes with the

>microwaved foods were more pronounced than with all the other variants. It

>appears that these marked increases were caused entirely by ingesting the

>microwaved substances. This process is based on physical principles and

>has already been confirmed in the literature. The apparent additional

>energy exhibited by the luminescent bacteria was merely an extra

>confirmation. There is extensive scientific literature concerning the

>hazardous effects of direct microwave radiation on living systems. It is

>astonishing, therefore, to realize how little effort has been taken to

>replace this detrimental technique of microwaves with technology more in

>accordance with nature. Technically produced microwaves are based on the

>principle of alternating current. Atoms, molecules, and cells hit by this

>hard electromagnetic radiation are forced to reverse polarity 1-100

>billion times a second. There are no atoms, molecules or cells of any

>organic system able to withstand such a violent, destructive power for any

>extended period of time, not even in the low energy range of milliwatts.

>Of all the natural substances - which are polar - the oxygen of water

>molecules reacts most sensitively. This is how microwave cooking heat is

>generated - friction from this violence in water molecules. Structures of

>molecules are torn apart, molecules are forcefully deformed, called

>structural isomerism, and thus become impaired in quality. This is

>contrary to conventional heating of food where heat transfers

>convectionally from without to within. Cooking by microwaves begins within

>the cells and molecules where water is present and where the energy is

>transformed into frictional heat. In addition to the violent frictional

>heat effects, called thermic effects, there are also athermic effects

>which have hardly ever been taken into account. These athermic effects are

>not presently measurable, but they can also deform the structures of

>molecules and have qualitative consequences. For example the weakening of

>cell membranes by microwaves is used in the field of gene altering

>technology. Because of the force involved, the cells are actually broken,

>thereby neutralizing the electrical potentials, the very life of the

>cells, between the outer and inner side of the cell membranes. Impaired

>cells become easy prey for viruses, fungi and other microorganisms. The

>natural repair mechanisms are suppressed and cells are forced to adapt to

>a state of energy emergency - they switch from aerobic to anaerobic

>respiration. Instead of water and carbon dioxide, the cell poisons

>hydrogen peroxide and carbon monoxide are produced. " The same violent

>deformations that occur in our bodies, when we are directly exposed to

>radar or microwaves, also occur in the molecules of foods cooked in a

>microwave oven. This radiation results in the destruction and deformation

>of food molecules. Microwaving also creates new compounds, called

>radiolytic compounds, which are unknown fusions not found in nature.

>Radiolytic compounds are created by molecular decomposition - decay - as a

> direct result of radiation. Microwave oven manufacturers insist that

>microwaved and irradiated foods do not have any significantly higher

>radiolytic compounds than do broiled, baked or other conventionally cooked

>foods. The scientific clinical evidence presented here has shown that this

>is simply a lie. In America, neither universities nor the federal

>government have conducted any tests concerning the effects on our bodies

>from eating microwaved foods. Isn't that a bit odd? They're more concerned

>with studies on what happens if the door on a microwave oven doesn't close

>properly. Once again, common sense tells us that their attention should be

>centered on what happens to food cooked inside a microwave oven. Since

>people ingest this altered food, shouldn't there be concern for how the

>same decayed molecules will affect our own human biological cell

>structure? Industry's action to hide the truth.

>

>As soon as Doctors Hertel and Blanc published their results, the

>authorities reacted. A powerful trade organization, the Swiss Association

>of Dealers for Electro-apparatuses for Households and Industry, known as

>FEA, struck swiftly in 1992. They forced the President of the Court of

>Seftigen, Canton of Bern, to issue a " gag order " against Drs. Hertel and

>Blanc. In March 1993, Dr. Hertel was convicted for " interfering with

>commerce " and prohibited from further publishing his results. However, Dr.

>Hertel stood his ground and fought this decision over the years.

>

>Not long ago, this decision was reversed in a judgment delivered in

>Strasbourg, Austria, on August 25, 1998. The European Court of Human

>Rights held that there had been a violation of Hertel's rights in the 1993

>decision. The European Court of Human Rights also ruled that the " gag

>order " issued by the Swiss court in 1992 against Dr. Hertel, prohibiting

>him from declaring that microwave ovens are dangerous to human health, was

>contrary to the right to freedom of expression. In addition, Switzerland

>was ordered to pay Dr. Hertel compensation.

>

>Who invented microwave ovens?

>The Nazis, for use in their mobile support operations, originally

>developed microwave " radiomissor " cooking ovens to be used for the

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

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

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

>edible products in a greatly reduced time-factor.

>

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

>on microwave ovens. These documents, along with some working microwave

>ovens, were transferred to the United States War Department and classified

>for reference and " further scientific investigation. " The Russians had

>also retrieved some microwave ovens and now have thorough research on

>their biological effects. As a result, their use was outlawed in the

>Soviet Union. The Soviets issued an international warning on the health

>hazards, both biological and environmental, of microwave ovens and similar

>frequency electronic devices.

>

>Other Eastern European scientists also reported the harmful effects of

>microwave radiation and set up strict environmental limits for their

>usage. The United States has not accepted the European reports of harmful

>effects, even though the EPA estimates that radio frequency and microwave

>radiation sources in America are increasing at 15% per year.

>Carcinogens in microwaved food

>In Dr. 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.]

>Creation of a " binding effect " to radioactivity in the atmosphere, thus

>causing a marked increase in the amount of alpha and beta particle

>saturation in foods;

>Creation of cancer causing agents within protein hydrolysate compounds* in

>milk and cereal grains [*these are natural proteins that are split into

>unnatural fragments by the addition of water];

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

>digestive system by unstable catabolism* of foods subjected to microwaves

>[*the metabolic breakdown process];

>Due to chemical alterations within food substances, malfunctions were

>observed within the lymphatic systems [absorbent vessels], causing a

>degeneration of the immune potentials of the body to protect against

>certain forms of neoplastics [abnormal growths of tissue];

>Ingestion of microwaved foods caused a higher percentage of cancerous

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

>Microwave emissions caused alteration in the catabolic [metabolic

>breakdown] behavior of glucoside [hydrolyzed dextrose] and galactoside

>[oxidized alcohol] elements within frozen fruits when thawed in this

>manner;

>Microwave emission caused alteration of the catabolic [metabolic

>breakdown] behavior of plant alkaloids [organic nitrogen based elements]

>when raw, cooked, or frozen vegetables were exposed for even extremely

>short durations;

>Cancer causing free radicals [highly reactive incomplete molecules] were

>formed within certain trace mineral molecular formations in plant

>substances, and in particular, raw root-vegetables; and,

>In a statistically high percentage of persons, microwaved foods caused

>stomach and intestinal cancerous growths, as well as a general

>degeneration of peripheral cellular tissues, with a gradual breakdown of

>the function of the digestive and excretive systems.

>

>CATEGORY II

>DECREASE IN FOOD VALUE

>Microwave exposure caused significant decreases in the nutritive value of

>all foods researched. The following are the most important findings:

>A decrease in the bioavailability [capability of the body to utilize the

>nutriment] of B-complex vitamins, Vitamin C, Vitamin E, essential minerals

>and lipotropics in all foods;

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

>A reduction in the metabolic behavior and integration process capability

>of alkaloids [organic nitrogen based elements], glucosides and

>galactosides, and nitrilosides;

>A destruction of the nutritive value of nucleoproteins in meats;

>A marked acceleration of structural disintegration in all foods.

>

>CATEGORY III

>BIOLOGICAL EFFECTS OF EXPOSURE

>Exposure to microwave emissions also had an unpredictably negative effect

>upon the general biological welfare of humans. This was not discovered

>until the Russians experimented with highly sophisticated equipment and

>discovered that a human did not even need to ingest the material substance

>of the microwaved food substances: that even exposure to the energy-field

>itself was sufficient to cause such adverse side effects that the use of

>any such microwave apparatus was forbidden in 1976 by Soviet state law.

>

>The following are the enumerated effects:

>A breakdown of the human " life-energy field " in those who were exposed to

>microwave ovens while in operation, with side-effects to the human energy

>field of increasingly longer duration;

>A degeneration of the cellular voltage parallels during the process of

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

>A degeneration and destabilization of the external energy activated

>potentials of food utilization within the processes of human metabolism;

>A degeneration and destabilization of internal cellular membrane

>potentials while transferring catabolic [metabolic breakdown] processes

>into the blood serum from the digestive process;

>Degeneration and circuit breakdowns of electrical nerve impulses within

>the junction potentials of the cerebrum [the front portion of the brain

>where thought and higher functions reside];

>A degeneration and breakdown of nerve electrical circuits and loss of

>energy field symmetry in the neuroplexuses [nerve centers] both in the

>front and the rear of the central and autonomic nervous systems;

>Loss of balance and circuiting of the bioelectric strengths within the

>ascending reticular activating system [the system which controls the

>function of consciousness];

>A long term cumulative loss of vital energies within humans, animals and

>plants that were located within a 500-meter radius of the operational

>equipment;

>Long lasting residual effects of magnetic " deposits " were located

>throughout the nervous system and lymphatic system;

>A destabilization and interruption in the production of hormones and

>maintenance of hormonal balance in males and females;

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

>delta wave signal patterns of persons exposed to microwave emission

>fields, and;

>

>Because of this brainwave disturbance, negative psychological effects were

>noted, including loss of memory, loss of ability to concentrate,

>suppressed emotional threshold, deceleration of intellective processes,

>and interruptive sleep episodes in a statistically higher percentage of

>individuals subjected to continual range emissive field effects of

>microwave apparatus, either in cooking apparatus or in transmission

>stations.

>Forensic Research Conclusions

>From the twenty-eight above enumerated indications, the use of microwave

>apparatus is definitely not advisable; and, with the decision of the

>Soviet government in 1976, present scientific opinion in many countries

>concerning the use of such apparatus is clearly in evidence.

>

>Due to the problem of random magnetic residulation and binding within the

>biological systems of the body (Category III:9), which can ultimately

>effect the neurological systems, primarily the brain and neuroplexuses

>(nerve centers), long term depolarization of tissue neuroelectric circuits

>can result. Because these effects can cause virtually irreversible damage

>to the neuroelectrical integrity of the various components of the nervous

>system (I. R. Luria, Novosibirsk 1975a), ingestion of microwaved foods is

>clearly contraindicated in all respects. Their magnetic residual effect

>can render the pyschoneural receptor components of the brain more subject

>to influence psychologically by artificially induced microwave radio

>frequency fields from transmission stations and TV relay-networks.

>

>The theoretical possibility of psycho telemetric influence (the capability

>of affecting human behavior by transmitted radio signals at controlled

>frequencies) has been suggested by Soviet neuropsychological

>investigations at Uralyera and Novosibirsk (Luria and Perov, 1974a, 1975c,

>1976a), which can cause involuntary subliminal psychological energy field

>compliance to operative microwave apparatus.

>FORENSIC RESEARCH DOCUMENT

>Prepared By: P. Kopp

>R. E. C. Research Operations

>TO61-7R10/10-77F05

>RELEASE PRIORITY: CLASS I ROO1a

>

>Ten Reasons not to Use Your Microwave Oven

>Based on Swiss, Russian and German clinical studies

>

>Continually eating food processed from a microwave oven causes long term,

>permanent, brain damage by " shorting out " electrical impulses in the brain

>[de-polarizing or de-magnetizing the brain tissue].

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

>created in micro-waved food.

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

>continually eating micro-waved foods.

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

>permanent] within the human body.

>Minerals, vitamins, and nutrients of all micro-waved food is reduced or

>altered so that the human body gets little or no benefit, or the human

>body absorbs altered compounds that cannot be broken down.

>The minerals in vegetables are altered into cancerous free radicals when

>cooked in a microwave oven.

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

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

>cancer in the United States.

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

>increase in human blood.

>Continual ingestion of micro-waved food causes immune system deficiencies

>through lymph gland and blood serum alterations.

>Eating micro-waved food causes loss of memory, concentration, emotional

>instability, and a decrease of intelligence.

>Have you tossed out your microwave oven yet?

>After you throw out your microwave you can use a toaster oven as a

>replacement. It works well for most and is nearly as quick.

>

>The use of artificial microwave transmissions for subliminal psychological

>control, a.k.a. " brainwashing " , has also been proven. We're attempting to

>obtain copies of the 1970's Russian research documents and results written

>by Drs. Luria and Perov specifying their clinical experiments in this

>area.

>

_________________________________________________________________

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