The Hidden Hazards Of Microwave Cooking

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Microwaved Vegetables Lose NutrientsMost nautral medicine clinicians have long oppossed the useof microwaves while traditional nutritionists claim thatmicrowaving foods actually preserves more nutrients thanother methods. Now a new study shows that broccoli "zapped"in the microwave with a little water lost up to 97% of someof the antioxidant chemicals it contains. By comparison,steamed broccoli lost 11% or fewer of its antioxidants. Youcan also review an article on the site that details moreconcerns about microwave cooking.see also:http://www.mercola.com/article/microwave/hazards.htmThe Hidden Hazards Of Microwave Cookingby Anthony Wayne and Lawrence NewellIs it possible that millions of people are ignorantlysacrificing their health in exchange for the convenience ofmicrowave ovens? Why did the Soviet Union ban the use ofmicrowave ovens in 1976? Who invented microwave ovens, andwhy? The answers to these questions may shock you intothrowing your microwave oven in the trash.Over 90% of American homes have microwave ovens used formeal preparation. Because microwave ovens are so convenientand 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 foodscooked in it doesn't have any negative effect on either thefood or them.Of course, if microwave ovens were really harmful, ourgovernment would never allow them on the market, would they?Would they? Regardless of what has been "officially"released concerning microwave ovens, we have personallystopped using ours based on the research facts outlined inthis article.The purpose of this report is to show proof - evidence -that microwave cooking is not natural, nor healthy, and isfar more dangerous to the human body than anyone couldimagine.However, the microwave oven manufacturers, Washington Citypolitics, and plain old human nature are suppressing thefacts and evidence. Because of this, people are continuingto microwave their food - in blissful ignorance - withoutknowing the effects and danger of doing so.How do microwave ovens work?Microwaves are a form of electromagnetic energy, like lightwaves or radio waves, and occupy a part of theelectromagnetic spectrum of power, or energy. In our moderntechnological age, microwaves are used to relay longdistance telephone signals, television programs, andcomputer information across the earth or to a satellite inspace. But the microwave is most familiar to us as an energysource for cooking food.Every microwave oven contains a magnetron, a tube in whichelectrons are affected by magnetic and electric fields insuch a way as to produce micro wavelength radiation at about2450 Mega Hertz (MHz) or 2.45 Giga Hertz (GHz). Thismicrowave radiation interacts with the molecules in food.All wave energy changes polarity from positive to negativewith each cycle of the wave. In microwaves, these polaritychanges happen millions of times every second. Foodmolecules - especially the molecules of water - have apositive and negative end in the same way a magnet has anorth and a south polarity.In commercial models, the oven has a power input of about1000 watts of alternating current. As these microwavesgenerated from the magnetron bombard the food, they causethe polar molecules to rotate at the same frequency millionsof times a second.All this agitation creates molecular "friction", which heatsup the food. This unusual type of heating also causessubstantial damage to the surrounding molecules, oftentearing them apart or forcefully deforming them.By comparison, microwaves from the sun are based onprinciples of pulsed direct current (DC) that don't createfrictional heat; microwave ovens use alternating current(AC) creating frictional heat.A microwave oven produces a spiked wavelength of energy withall the power going into only one narrow frequency of theenergy spectrum. Energy from the sun operates in a widefrequency 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. Amplitudedetermines the extent of movement measured from the startingpoint. Cycle determines the unit of frequency, such ascycles per second, Hertz, Hz, or cycles/second. Frequencydetermines the number of occurrences within a given timeperiod (usually 1 second); The number of occurrences of arecurring process per unit of time, i.e. the number ofrepetitions of cycles per second. Radiation = spreadingenergy with electromagnetic waves We've all been told thatmicrowaving food is not the same as irradiating it(radiation "treatment"). The two processes are supposed touse completely different waves of energy and at differentintensities.No FDA or officially released government studies have provencurrent microwaving usage to be harmful, but we all knowthat the validity of studies can be - and are sometimesdeliberately - limiting. Many of these studies are laterproven to be inaccurate. As consumers, we're supposed tohave a certain degree of common sense to use in judgment.Take the example of eggs and how they were "proven" to be soharmful to our health in the late 1960's. This brought aboutimitation egg products and big profits for themanufacturers, while egg farms went broke.Now, recent government sponsored studies are saying thateggs are not bad for us after all. So, whom should webelieve and what criteria should we use to decide mattersconcerning our health?Since it's currently published that microwaves - purportedly- don't leak into the environment, when properly used andwith approved design, the decision lies with each consumeras to whether or not you choose to eat food heated by amicrowave oven or even purchase one in the first place.Motherly instincts are rightOn a more humorous side, the "sixth sense" every mother hasis impossible to argue with. Have you ever tried it?Children will never win against a mother's intuition. It'slike trying to argue with the arm - appearing out of nowhere- that pinned you to the back of the seat when your motherslammed on the brakes.Many of us come from a generation where mothers andgrandmothers have distrusted the modern "inside out" cookingthey claimed was "not suitable" for most foods. My motherrefused to even try baking anything in a microwave.She also didn't like the way a cup of coffee tasted whenheated in a microwave oven. I have to fully agree and can'targue either fact. Her own common sense and instincts toldher that there was no way microwave cooking could be naturalnor make foods "taste they way they're supposed to".Reluctantly, even my mother succumbed to re-heatingleftovers in a microwave due to her work schedule before sheretired.Many others feel the same way, but they're considered an"old fashioned" minority dating back to before the 1970'swhen microwaves first overwhelmed the market.Like most young adults at the time, as microwave ovensbecame commonplace, I chose to ignore my mother's intuitivewisdom and joined the majority who believed microwavecooking was far too convenient to ever believe anythingcould be wrong with it.Chalk one up for mom's perception, because even though shedidn't know the scientific, technical, or health reasonswhy, she just knew that microwave ovens were not good basedon how foods tasted when they were cooked in them. Shedidn't like the way the texture of the microwaved foodchanged either.Microwaves unsafe for baby's milkA number of warnings have been made public, but have beenbarely noticed. For example, Young Families, the MinnesotaExtension Service of the University of Minnesota, publishedthe following in 1989:"Although microwaves heat food quickly, they are notrecommended for heating a baby's bottle. The bottle may seemcool to the touch, but the liquid inside may becomeextremely hot and could burn the baby's mouth and throat.Also, the buildup of steam in a closed container, such as ababy bottle, could cause it to explode. Heating the bottlein a microwave can cause slight changes in the milk. Ininfant formulas, there may be a loss of some vitamins.In expressed breast milk, some protective properties may bedestroyed. Warming a bottle by holding it under tap water,or by setting it in a bowl of warm water, then testing it onyour wrist before feeding may take a few minutes longer, butit is much safer."Dr. Lita Lee of Hawaii reported in the December 9, 1989Lancet:"Microwaving baby formulas converted certain trans-aminoacids into their synthetic cis-isomers. Synthetic isomers,whether cis-amino acids or trans-fatty acids, are notbiologically active.Further, one of the amino acids, L-proline, was converted toits d-isomer, which is known to be neurotoxic (poisonous tothe nervous system) and nephrotoxic (poisonous to thekidneys). It's bad enough that many babies are not nursed,but now they are given fake milk (baby formula) made evenmore toxic via microwaving."Microwaved blood kills patientIn 1991, there was a lawsuit in Oklahoma concerning thehospital use of a microwave oven to warm blood needed in atransfusion. The case involved a hip surgery patient, NormaLevitt, 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 moreto "heating" with microwaves than we've been led to believe.Blood for transfusions is routinely warmed, but not inmicrowave ovens. In the case of Mrs. Levitt, the microwavingaltered 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'salso becoming quite apparent that people who process food ina microwave oven are also ingesting these "unknowns".Because the body is electrochemical in nature, any forcethat disrupts or changes human electrochemical events willaffect the physiology of the body. This is further describedin Robert O. Becker's book, The Body Electric, and in EllenSugarman's book, Warning, the Electricity Around You May BeHazardous to Your Health.Scientific evidence and factsIn Comparative Study of Food Prepared Conventionally and inthe Microwave Oven, published by Raum & Zelt in 1992, at3(2): 43, it states"A basic hypothesis of natural medicine states that theintroduction into the human body of molecules and energies,to which it is not accustomed, is much more likely to causeharm than good.Microwaved food contains both molecules and energies notpresent in food cooked in the way humans have been cookingfood since the discovery of fire. Microwave energy from thesun and other stars is direct current based.Artificially produced microwaves, including those in ovens,are produced from alternating current and force a billion ormore polarity reversals per second in every food moleculethey hit.Production of unnatural molecules is inevitable. Naturallyoccurring amino acids have been observed to undergo isomericchanges (changes in shape morphing) as well astransformation into toxic forms, under the impact ofmicrowaves produced in ovens.One short-term study found significant and disturbingchanges in the blood of individuals consuming microwavedmilk and vegetables. Eight volunteers ate variouscombinations of the same foods cooked different ways.All foods that were processed through the microwave ovenscaused changes in the blood of the volunteers. Hemoglobinlevels decreased and over all white cell levels andcholesterol levels increased. Lymphocytes decreased.Luminescent (light-emitting) bacteria were employed todetect energetic changes in the blood. Significant increaseswere found in the luminescence of these bacteria whenexposed to blood serum obtained after the consumption ofmicrowaved food."The Swiss clinical studyDr. Hans Ulrich Hertel, who is now retired, worked as a foodscientist for many years with one of the major Swiss foodcompanies that do business on a global scale. A few yearsago, he was fired from his job for questioning certainprocessing procedures that denatured the food.In 1991, he and a Lausanne University professor published aresearch paper indicating that food cooked in microwaveovens could pose a greater risk to health than food cookedby conventional means.An article also appeared in issue 19 of the Journal FranzWeber in which it was stated that the consumption of foodcooked in microwave ovens had cancerous effects on theblood. The research paper itself followed the article. Onthe cover of the magazine there was a picture of the GrimReaper holding a microwave oven in one of his hands.Dr. Hertel was the first scientist to conceive and carry outa quality clinical study on the effects microwaved nutrientshave on the blood and physiology of the human body.His small but well controlled study showed the degenerativeforce produced in microwave ovens and the food processed inthem. The scientific conclusion showed that microwavecooking changed the nutrients in the food; and, changes tookplace in the participants' blood that could causedeterioration in the human system.Hertel's scientific study was done along with Dr. Bernard H.Blanc of the Swiss Federal Institute of Technology and theUniversity Institute for Biochemistry.In intervals of two to five days, the volunteers in thestudy received one of the following food variants on anempty stomach: (1) raw milk; (2) the same milkconventionally cooked; (3) pasteurized milk; (4) the sameraw milks cooked in a microwave oven; (5) raw vegetablesfrom an organic farm; (6) the same vegetables cookedconventionally; (7) the same vegetables frozen and defrostedin a microwave oven; and (8) the same vegetables cooked inthe microwave oven.Once the volunteers were isolated, blood samples were takenfrom every volunteer immediately before eating. Then, bloodsamples were taken at defined intervals after eating fromthe above milk or vegetable preparations.Significant changes were discovered in the blood samplesfrom the intervals following the foods cooked in themicrowave oven. These changes included a decrease in allhemoglobin and cholesterol values, especially the ratio ofHDL (good cholesterol) and LDL (bad cholesterol) values.Lymphocytes (white blood cells) showed a more distinctshort-term decrease following the intake of microwaved foodthan after the intake of all the other variants. Each ofthese indicators pointed to degeneration.Additionally, there was a highly significant associationbetween the amount of microwave energy in the test foods andthe luminous power of luminescent bacteria exposed to serumfrom test persons who ate that food.This led Dr. Hertel to the conclusion that such technicallyderived energies may, indeed, be passed along to maninductively via eating microwaved food.According to Dr. Hertel,"Leukocytosis, which cannot be accounted for by normal dailydeviations, is taken very seriously by hemotologists.Leukocytes are often signs of pathogenic effects on theliving system, such as poisoning and cell damage.The increase of leukocytes with the microwaved foods weremore pronounced than with all the other variants. It appearsthat these marked increases were caused entirely byingesting the microwaved substances.This process is based on physical principles and has alreadybeen confirmed in the literature. The apparent additionalenergy exhibited by the luminescent bacteria was merely anextra confirmation.There is extensive scientific literature concerning thehazardous effects of direct microwave radiation on livingsystems. It is astonishing, therefore, to realize how littleeffort has been taken to replace this detrimental techniqueof microwaves with technology more in accordance withnature.Technically produced microwaves are based on the principleof alternating current. Atoms, molecules, and cells hit bythis hard electromagnetic radiation are forced to reversepolarity 1-100 billion times a second.There are no atoms, molecules or cells of any organic systemable to withstand such a violent, destructive power for anyextended period of time, not even in the low energy range ofmilliwatts.Of all the natural substances - which are polar - the oxygenof water molecules reacts most sensitively. This is howmicrowave cooking heat is generated - friction from thisviolence in water molecules.Structures of molecules are torn apart, molecules areforcefully deformed, called structural isomerism, and thusbecome impaired in quality. This is contrary to conventionalheating of food where heat transfers convectionally fromwithout to within.Cooking by microwaves begins within the cells and moleculeswhere water is present and where the energy is transformedinto frictional heat.In addition to the violent frictional heat effects, calledthermic effects, there are also athermic effects which havehardly ever been taken into account. These athermic effectsare not presently measurable, but they can also deform thestructures of molecules and have qualitative consequences.For example the weakening of cell membranes by microwaves isused in the field of gene altering technology. Because ofthe force involved, the cells are actually broken, therebyneutralizing the electrical potentials, the very life of thecells, between the outer and inner side of the cellmembranes.Impaired cells become easy prey for viruses, fungi and othermicroorganisms. The natural repair mechanisms are suppressedand cells are forced to adapt to a state of energy emergency- they switch from aerobic to anaerobic respiration. Insteadof water and carbon dioxide, the cell poisons hydrogenperoxide and carbon monoxide are produced."The same violent deformations that occur in our bodies, whenwe are directly exposed to radar or microwaves, also occurin the molecules of foods cooked in a microwave oven.This radiation results in the destruction and deformation offood molecules. Microwaving also creates new compounds,called radiolytic compounds, which are unknown fusions notfound in nature. Radiolytic compounds are created bymolecular decomposition - decay - as a direct result ofradiation.Microwave oven manufacturers insist that microwaved andirradiated foods do not have any significantly higherradiolytic compounds than do broiled, baked or otherconventionally cooked foods.The scientific clinical evidence presented here has shownthat this is simply a lie. In America, neither universitiesnor the federal government have conducted any testsconcerning the effects on our bodies from eating microwavedfoods. Isn't that a bit odd?They're more concerned with studies on what happens if thedoor on a microwave oven doesn't close properly. Once again,common sense tells us that their attention should becentered on what happens to food cooked inside a microwaveoven.Since people ingest this altered food, shouldn't there beconcern for how the same decayed molecules will affect ourown human biological cell structure?Industry's action to hide the truthAs soon as Doctors Hertel and Blanc published their results,the authorities reacted. A powerful trade organization, theSwiss Association of Dealers for Electro-apparatuses forHouseholds and Industry, known as FEA, struck swiftly in1992.They forced the President of the Court of Seftigen, Cantonof Bern, to issue a "gag order" against Drs. Hertel andBlanc. In March 1993, Dr. Hertel was convicted for"interfering with commerce" and prohibited from furtherpublishing his results. However, Dr. Hertel stood his groundand fought this decision over the years.Not long ago, this decision was reversed in a judgmentdelivered in Strasbourg, Austria, on August 25, 1998. TheEuropean Court of Human Rights held that there had been aviolation of Hertel's rights in the 1993 decision.The European Court of Human Rights also ruled that the "gagorder" issued by the Swiss court in 1992 against Dr. Hertel,prohibiting him from declaring that microwave ovens aredangerous to human health, was contrary to the right tofreedom of expression. In addition, Switzerland was orderedto pay Dr. Hertel compensation.Carcinogens in microwaved foodIn Dr. Lita Lee's book, Health Effects of MicrowaveRadiation - Microwave Ovens, and in the March and September1991 issues of Earthletter, she stated that every microwaveoven leaks electro-magnetic radiation, harms food, andconverts substances cooked in it to dangerous organ-toxicand carcinogenic products.Further research summarized in this article reveal thatmicrowave ovens are far more harmful than previouslyimagined.The following is a summary of the Russian investigationspublished by the Atlantis Raising Educational Center inPortland, Oregon. Carcinogens were formed in virtually allfoods tested.No test food was subjected to more microwaving thannecessary to accomplish the purpose, i.e., cooking, thawing,or heating to insure sanitary ingestion. Here's a summary ofsome of the results:Microwaving prepared meats sufficiently to insure sanitaryingestion caused formation of d-Nitrosodienthanolamines, awell-known carcinogen. Microwaving milk and cereal grainsconverted some of their amino acids into carcinogens.Thawing frozen fruits converted their glucoside andgalactoside containing fractions into carcinogenicsubstances. Extremely short exposure of raw, cooked orfrozen vegetables converted their plant alkaloids intocarcinogens. Carcinogenic free radicals were formed inmicrowaved plants, especially root vegetables.Decrease in nutritional valueRussian researchers also reported a marked acceleration ofstructural degradation leading to a decreased food value of60 to 90% in all foods tested. Among the changes observedwere: Deceased bio-availability of vitamin B complex,vitamin C, vitamin E, essential minerals and lipotropicsfactors in all food tested. Various kinds of damaged tomany plant substances, such as alkaloids, glucosides,galactosides and nitrilosides. The degradation ofnucleo-proteins in meats. Microwave sickness is discoveredThe Russians did research on thousands of workers who hadbeen exposed to microwaves during the development of radarin the 1950's. Their research showed health problems soserious that the Russians set strict limits of 10 microwattsexposure for workers and one microwatt for civilians.In Robert O. Becker's book, The Body Electric, he describedRussian research on the health effects of microwaveradiation, which they called "microwave sickness." On page314, Becker states:"It's [Microwave sickness] first signs are low bloodpressure and slow pulse. The later and most commonmanifestations are chronic excitation of the sympatheticnervous system [stress syndrome] and high blood pressure.This phase also often includes headache, dizziness, eyepain, sleeplessness, irritability, anxiety, stomach pain,nervous tension, inability to concentrate, hair loss, plusan increased incidence of appendicitis, cataracts,reproductive problems, and cancer.The chronic symptoms are eventually succeeded by crisis ofadrenal exhaustion and ischemic heart disease [the blockageof coronary arteries and heart attacks]."According to Dr. Lee, changes are observed in the bloodchemistries and the rates of certain diseases amongconsumers of microwaved foods. The symptoms above can easilybe caused by the observations shown below. The following isa sample of these changes:Lymphatic disorders were observed, leading to decreasedability to prevent certain types of cancers.An increased rate of cancer cell formation was observed inthe blood.Increased rates of stomach and intestinal cancers wereobserved.Higher rates of digestive disorders and a gradual breakdownof the systems of elimination were observed.Microwave research conclusionsThe following were the most significant German and Russianresearch operations facilities concerning the biologicaleffects of microwaves:The initial research conducted by the Germans during theBarbarossa military campaign, at the Humbolt-Universitat zuBerlin (1942-1943); and,From 1957 and up to the present [until the end of the coldwar], the Russian research operations were conducted at: theInstitute of Radio Technology at Kinsk, ByelorussianAutonomous Region; and, at the Institute of Radio Technologyat Rajasthan in the Rossiskaja Autonomous Region, both inthe Union of the Soviet Socialist Republics.In most cases, the foods used for research analysis wereexposed to microwave propagation at an energy potential of100 kilowatts/cm3/second, to the point considered acceptablefor sanitary, normal ingestion. The effects noted by bothGerman and Russian researchers is presented in threecategories:Category I, Cancer-Causing EffectsCategory II, Nutritive Destruction of FoodsCategory III, Biological Effects of ExposureCATEGORY ICANCER-CAUSING EFFECTS[The first two points of Category I are not readable fromour report copy. The remainder of the report is intact.]3. Creation of a "binding effect" to radioactivity in theatmosphere, thus causing a marked increase in the amount ofalpha and beta particle saturation in foods;4. Creation of cancer causing agents within proteinhydrolysate compounds* in milk and cereal grains [*these arenatural proteins that are split into unnatural fragments bythe addition of water];5. Alteration of elemental food-substances, causingdisorders in the digestive system by unstable catabolism* offoods subjected to microwaves [*the metabolic breakdownprocess];6. Due to chemical alterations within food substances,malfunctions were observed within the lymphatic systems[absorbent vessels], causing a degeneration of the immunepotentials of the body to protect against certain forms ofneoplastics [abnormal growths of tissue];7. Ingestion of microwaved foods caused a higher percentageof cancerous cells within the blood serum [cytomas - celltumors such as sarcoma];8. Microwave emissions caused alteration in the catabolic[metabolic breakdown] behavior of glucoside [hydrolyzeddextrose] and galactoside [oxidized alcohol] elements withinfrozen fruits when thawed in this manner;9. Microwave emission caused alteration of the catabolic[metabolic breakdown] behavior of plant alkaloids [organicnitrogen based elements] when raw, cooked, or frozenvegetables were exposed for even extremely short durations;10. Cancer causing free radicals [highly reactive incompletemolecules] were formed within certain trace mineralmolecular 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 cancerousgrowths, as well as a general degeneration of peripheralcellular tissues, with a gradual breakdown of the functionof the digestive and excretive systems.CATEGORY IIDECREASE IN FOOD VALUE1. A decrease in the bioavailability [capability of the bodyto 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 alltested foods;3. A reduction in the metabolic behavior and integrationprocess capability of alkaloids [organic nitrogen basedelements], glucosides and galactosides, and nitrilosides;4. A destruction of the nutritive value of nucleoproteins inmeats;5. A marked acceleration of structural disintegration in allfoods.CATEGORY IIIBIOLOGICAL EFFECTS OF EXPOSUREExposure to microwave emissions also had an unpredictablynegative effect upon the general biological welfare ofhumans.This was not discovered until the Russians experimented withhighly sophisticated equipment and discovered that a humandid not even need to ingest the material substance of themicrowaved food substances: that even exposure to theenergy-field itself was sufficient to cause such adverseside effects that the use of any such microwave apparatuswas forbidden in 1976 by Soviet state law.The following are the enumerated effects:1. A breakdown of the human "life-energy field" in those whowere exposed to microwave ovens while in operation, withside-effects to the human energy field of increasinglylonger duration;2. A degeneration of the cellular voltage parallels duringthe process of using the apparatus, especially in the bloodand lymphatic areas;3. A degeneration and destabilization of the external energyactivated potentials of food utilization within theprocesses of human metabolism;4. A degeneration and destabilization of internal cellularmembrane potentials while transferring catabolic [metabolicbreakdown] processes into the blood serum from the digestiveprocess;5. Degeneration and circuit breakdowns of electrical nerveimpulses within the junction potentials of the cerebrum [thefront portion of the brain where thought and higherfunctions reside];6. A degeneration and breakdown of nerve electrical circuitsand loss of energy field symmetry in the neuroplexuses[nerve centers] both in the front and the rear of thecentral and autonomic nervous systems;7. Loss of balance and circuiting of the bioelectricstrengths within the ascending reticular activating system[the system which controls the function of consciousness];8. A long term cumulative loss of vital energies withinhumans, animals and plants that were located within a500-meter radius of the operational equipment;9. Long lasting residual effects of magnetic "deposits" werelocated throughout the nervous system and lymphatic system;10. A destabilization and interruption in the production ofhormones and maintenance of hormonal balance in males andfemales;11. Markedly higher levels of brainwave disturbance in thealpha, theta, and delta wave signal patterns of personsexposed to microwave emission fields, and;12. Because of this brainwave disturbance, negativepsychological effects were noted, including loss of memory,loss of ability to concentrate, suppressed emotionalthreshold, deceleration of intellective processes, andinterruptive sleep episodes in a statistically higherpercentage of individuals subjected to continual rangeemissive field effects of microwave apparatus, either incooking apparatus or in transmission stations.Forensic Research ConclusionsFrom the twenty-eight above enumerated indications, the useof microwave apparatus is definitely not advisable; and,with the decision of the Soviet government in 1976, presentscientific opinion in many countries concerning the use ofsuch apparatus is clearly in evidence.Due to the problem of random magnetic residulation andbinding within the biological systems of the body (CategoryIII:9), which can ultimately effect the neurologicalsystems, primarily the brain and neuroplexuses (nervecenters), long term depolarization of tissue neuroelectriccircuits can result.Because these effects can cause virtually irreversibledamage to the neuroelectrical integrity of the variouscomponents of the nervous system (I. R. Luria, Novosibirsk1975a), ingestion of microwaved foods is clearlycontraindicated in all respects.Their magnetic residual effect can render the pyschoneuralreceptor components of the brain more subject to influencepsychologically by artificially induced microwave radiofrequency fields from transmission stations and TVrelay-networks.The theoretical possibility of psycho telemetric influence(the capability of affecting human behavior by transmittedradio signals at controlled frequencies) has been suggestedby Soviet neuropsychological investigations at Uralyera andNovosibirsk (Luria and Perov, 1974a, 1975c, 1976a), whichcan cause involuntary subliminal psychological energy fieldcompliance to operative microwave apparatus.FORENSIC RESEARCH DOCUMENTPrepared By: William P. KoppA. R. E. C. Research OperationsTO61-7R10/10-77F05RELEASE PRIORITY: CLASS I ROO1aTen Reasons to Throw out your Microwave OvenFrom the conclusions of the Swiss, Russian and Germanscientific clinical studies, we can no longer ignore themicrowave oven sitting in our kitchens. Based on thisresearch, we will conclude this article with the following:1). Continually eating food processed from a microwave ovencauses long term - permanent - brain damage by "shortingout" electrical impulses in the brain [de-polarizing orde-magnetizing the brain tissue].2). The human body cannot metabolize [break down] theunknown by-products created in microwaved food.3). Male and female hormone production is shut down and/oraltered 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 foodis reduced or altered so that the human body gets little orno benefit, or the human body absorbs altered compounds thatcannot be broken down.6). The minerals in vegetables are altered into cancerousfree radicals when cooked in microwave ovens.7). Microwaved foods cause stomach and intestinal cancerousgrowths [tumors]. This may explain the rapidly increasedrate of colon cancer in America.8). The prolonged eating of microwaved foods causescancerous cells to increase in human blood.9). Continual ingestion of microwaved food causes immunesystem deficiencies through lymph gland and blood serumalterations.10). Eating microwaved food causes loss of memory,concentration, emotional instability, and a decrease ofintelligence.Have you tossed out your microwave oven yet?After you throw out your microwave you can use a toasteroven as a replacement. It works well for most and is nearlyas quick.The use of artificial microwave transmissions for subliminalpsychological control, a.k.a. "brainwashing", has also beenproven. We're attempting to obtain copies of the 1970'sRussian research documents and results written by Drs. Luriaand Perov specifying their clinical experiments in thisarea.