SAY GOODBYE TO MICRO WAVE OVENS

[Guest guest]

Microwave Ovens.... Wave them goodbye?

Dangers of Microwave (Radiation) Ovens 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.

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 cannot have a

negative effect on the food or the consumer. Of course, if microwave ovens were

really harmful, our government would never allow them on the market, would they?

While it is obvious that microwave cooking isn't natural, what isn't so obvious

is just how dangerous microwaving can be. Over the years, manufacturers,

politics , and human nature itself have been guilty of suppressing the facts

and evidence behind the danger. Because of this, people are continuing to

microwave their food - in blissful ignorance of the effects and dangers. How do

microwave ovens work?

121%; FONT-FAMILY: Verdana">Microwaves are a form of electromagnetic energy,

like light waves or radio waves. The waves are very short "micro" waves of

electromagnetic energy traveling at speeds of 186,282 miles per second.

Microwaves are used for cellular telephones (remember hearing cell phones can

cause brain tumors?), satellite signals, along with 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. This molecular agitation creates friction, which heats up the food. The

friction rips the surrounding molecules apart causing substantial damage and

ultimately 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. 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 simple terms, microwave ovens change the molecular structure of

food with 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. Motherly instincts are right 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". 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

Verdana">Minnesota, published the following in 1989: "Heating the bottle in a

microwave can cause changes in the milk, a loss of vitamins, and properties may

be destroyed. Warming a bottle by holding it under tap water 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 amino acids into synthetic -- 'non biologically

active' -- cis-isomers. Further, one of the converted amino acids is known to

be a neurotoxin (poisonous to the nervous system) and a nephrotoxin (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 Oklahoma, a nurse warmed blood in a microwave

oven for Norma Levitt, a hip surgery patient, who was about to receive a blood

transfusion. While, blood for transfusions is routinely warmed, it is not

normally warmed in a microwave oven. Ms. Levitt, died from this simple blood

transfusion. In the case of Ms. Levitt, the microwaving altered the blood and

killed her.

It's very obvious that this form of microwave "heating" radiation does something

to the substances heated. It's also becoming quite apparent that people who

process food in a microwave oven are also ingesting these same "unknowns".

Because the body is electro-chemical-mechanical in nature, any force that

alters or disrupts bodily events will have an effect on the physiology. 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. 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 "Microwave ovens produce an alternating current that forces

a billion or more polarity reversals per second in every food molecule.

Production of unnatural molecules is inevitable. Naturally occurring amino

acids have been observed changing shape -- transforming into toxic forms. One

short-term study found significant and disturbing changes in the blood of

individuals consuming microwaved milk and vegetables. Hemoglobin levels

decreased and over all white cell levels and cholesterol levels increased." The

Swiss clinical study Dr. Hans Ulrich Hertel, and a

FONT-FAMILY: Verdana">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. 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 by

microwave ovens. 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. 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. The indicators

pointed to degeneration. This led Dr. Hertel to the conclusion that such

technically derived energies may, indeed, be passed along to man via eating

microwaved food. According to Dr. Hertel, "Leukocytosis, which cannot be

accounted for by normal daily deviations, is taken very seriously by

hematologists. Leukocytes are often signs of pathogenic effects on the living

system, such as poisoning and cell damage. It appears that marked increases

were caused entirely by ingesting the microwaved substances. "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. 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." 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

Verdana">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 ex-pression. 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

Verdana">. 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 conducted thorough

research on the 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,

10pt; COLOR: windowtext; LINE-HEIGHT: 121%; FONT-FAMILY: Verdana">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 re active 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 integrati on 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

COLOR: windowtext; LINE-HEIGHT: 121%; FONT-FAMILY: Verdana">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

COLOR: windowtext; LINE-HEIGHT: 121%; FONT-FAMILY: Verdana"> 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, TV relay-networks, and

cellular telephones. 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. Need A Condensed Version Of The

Reasoning Behind Tossing Your Microwave?

line-break">

>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 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

/ de-magnetizing the brain]. 2) Humans cannot metabolize [break down] the

unknown by-products created in microwaved food. 3). Male and female hormone

production either stops or is altered by eating microwaved foods. 4). The

effects of microwaved food 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 body itself cannot absorb these compounds or brake

them down 6). Minerals in vegetables are transformed into cancerous free

radicals in microwave ovens. 7). Microwaved foods cause stomach and intestinal

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. [Just in case you have already

forgotten this one] 10). Eating microwaved food causes loss of memory,

concentration, emotional instability, and a decrease of intelligence. 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.Cheers,

 

P.Muthukumarasamy

Phone: +968 24524134(O)

0462 2542877®

Mobile:+91 94430 13120

 

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