Mircrowaves

[Guest guest]

Hi everyone-

I am sorry it took so long to get this posted...

This was sent to me privately... I figured I would add it to the mix

and everyone can draw their own conclusions..

Be Well,

Misty L. Trepke

http://www..com

 

MICROWAVE MADNESS

 

Significant German research on biological effects of microwaves was

done at the Humbol-Universitat Zu Berlin in 1942-43. Beginning in

1957 and continuing to the present, the Russians have done the most

diligent research into the biological effects of microwave ovens. In

1976 they outlawed their use and issued an international warning

about the biological and environmental damage that can result from

the use of microwave ovens.

(from " The Effects of MIcrowave Apparatus on Food & Humans " by

William P. Kopp)

 

MICROWAVED FOODS

CAUSE TUMORS

€ MEATS: Heating prepared meats sufficiently to ensure sanitary

ingestion creates d-nitrosodiethanolamine, a well-known cancer-

causing agent.

€ PROTEINS: Active-protein, biomolecular compounds are destabilized.

€ INCREASE IN RADIOACTIVITY: A 'binding effect' between microwaved

food & any atmospheric radio-activity is created, causing a marked

increase in the amount of alpha & beta particle saturation in the

food.

€ MILK & CEREALS: Cancer-causing agents are created in die protein-

hydrolysate compounds in milk and cereal grains.

€ FROZEN FOODS: Microwaves used to thaw frozen foods alter the

catabolism (breakdown) of the glucoside and galactoside elements.

RESULTING EFFECTS

ON THE HUMAN BODY

€ DIGESTIVE SYSTEM: The unstable breakdown of micro-waved food alters

their elemental substances, causing disorders in the digestive system.

€ LYMPHATIC SYSTEM: Due to chemical alterations within food

substances, malfunctions occur in the lymph system, causing

degeneration of the body's ability to protect itself against certain

forms of neoplastics (cancerous growths).

€ FREE RADICALS: Certain trace-mineral molecular formations in plant

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

free radicals.

€ INCREASED INCIDENCE OF STOMACH & INTESTINAL CANCERS: A

statistically higher percentage of cancerous growths result in these

organs, plus a generalized breakdown of the peripheral cellular

tissues and a gradual degeneration of digestive and excretory

functions.

 

MICROWAVES REDUCE FOOD VALUE

€ SIGNIFICANT DECREASES IN NUTRITIVE VALUE OF all foods studied.

€ VITAMINS & MINERALS MADE USELESS: in every food tested, the

bioavailability of vital nutrients decreased: vitamin B complex,

vitamins C and E, essential minerals & lipotropics.

€ VITAL ENERGY FIELDS DEVASTATED: all tested foods dropped 60-90%.

€ DIGESTIBILITY OF FRUITS & VEGETABLES REDUCED: microwaves lower the

metabolic behavior and integration-process of alkaloids, glucosides,

alactosides & nitrilosides.

€ MEAT PROTEINS WORTHLESS: the nutritive value of nucleoproteins in

meats is destroyed.

€ ALL FOODS DAMAGED: microwaves greatly accelerates the structural

disintegration of all foods tested.

BIOLOGICAL EFFECTS OF MICROWAVES

Merely entering the energy field of microwaved foods causes harmful

side-effects. The Soviets outlawed microwaves in 1976!

€ LIFE ENERGY FIELD BREAKDOWN: increases relative to length of

exposure.

€ Cellular energy decreases: The cellular-voltage parallels of

individuals using the apparatus degenerate - especially in their

blood and lymphatic serums.

€ Destabilized metabolism: The external-energy activated potentials

of food utilization are both destabilized and degenerated.

€ Cell damage: Internal cellular-membrane potentials during catabolic

processes into the blood serum from the digestive process degenerate

and destabilize.

€ Brain circuitry destruction: Electrical impulses in the cerebrum

degenerate and break down.

€ Nervous system: Nerve / electrical circuits degenerate and

breakdown while energy-field symmetry is lost in the nerve centers in

both the front and rear of the central and autonomic nervous systems.

€ Loss of bioelectric strength: The bioelectric strengths within the

system which controls the function of waking consciousness go out of

balance and lose their proper circuiting.

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

500-metre radius (1,500 ft) of a microwave in operation suffer a long-

term, cumulative loss of vital energies.

Nervous and lymphatic Systems damageD Long lasting residual

magnetic " deposits " become located throughout the nervous system and

lymphatic system.

€ Hormone imbalances: The production of hormones and the maintenance

of hormonal balance in both males and females becomes destabilized

and interrupted.

€ Brainwave disruptions: Levels of disturbance in alpha, delta and

theta-wave signal patterns are markedly higher than normal.

€ Psychological disorders: Because of the disarranged brain waves,

negative psychological effects also result. These include loss of

memory and ability to concentrate, suppressed emotional threshold,

deceleration of intellective processes and interruptive sleep

episodes in a

statistically higher percentage of individuals subjected to continual

range-emission field effects of microwave apparatus, from either

cooking apparatus or transmission stations.

POTENTIAL USE IN MIND CONTROL

Random, residual magnetic deposits settle in the nervous and

lymphatic systems, which can ultimately affect the brain and nerve

centers and depolarize tissue & neuroelectronic circuits.

€ Because these effects can cause irremissible damage to the nervous

system, eating microwaved foods is clearly not advised.

€ Soviet studies show residual magnetism affects receptor components

in the brain, affecting behavior. Transmitting radio signals at

controlled frequencies, caused subjects to comply involuntarily and

subliminally - to commands received through microwave transmissions -

thus prompting their ban.

 

___________________

 

The following information is from Dr. Hal Huggins:

http://www.hugnet.com (look under 2nd Options)

 

 

2nd OPTION REGARDING MICROWAVE OVENS

 

The reader asks: ³Recently I heard a speaker say there was danger in

using a microwave oven. He said it destroys vitamins and minerals.

Is this true?²

 

Dr. Answer replied: ³It is not true. Microwaved foods retain more

of their nutrients than do foods cooked conventionally.²

 

 

¥ 2nd OPTION Ø

 

There is a certain amount of truth in both camps. Overall, the

answer is the same, just for different reasons. Studies have shown

that the vitamin content is the same after microwaving. However.

There is more than just the presence of a substance to consider.

Absorption and assimilation (preparing and using) nutrients like

vitamins, amino acids and carbohydrates requires enzymes. Enzymes

are the tiny proteins that bring 2 biochemicals together for

reactivity in a normal body. Without them, the proper chemical

combinations cannot take place.

 

Microwaves kill the enzymes. The vitamins may be there ­ even intact ­

but without the proper enzymes nothing can happen. A study of 19

year old soldiers fed all foods prepared by microwaves showed that

after 2 weeks none of the young men were able to accomplish even the

most simple tasks.