The Hidden Hazards Of Microwave Cooking

[Guest guest]

The Hidden Hazards Of Microwave Cooking

by Anthony 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. 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. This unusual type of heating also causes substantial damage to

the surrounding molecules, often tearing them apart or forcefully

deforming them.

 

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

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

irradiating it (radiation " treatment " ). The two processes are

supposed to use completely different waves of energy and at

different intensities.

 

No FDA or officially released government studies have proven current

microwaving usage to be harmful, but we all know that the validity

of studies can be - and are sometimes deliberately - limiting. Many

of these studies are later proven to be inaccurate. As consumers,

we're supposed to have a certain degree of common sense to use in

judgment.

 

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

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

products and big profits for the manufacturers, while egg farms went

broke.

 

Now, recent government sponsored studies are saying that eggs are

not bad for us after all. So, whom should we believe and what

criteria should we use to decide matters concerning our health?

 

Since it's currently published that microwaves - purportedly - don't

leak into the environment, when properly used and with approved

design, the decision lies with each consumer as to whether or not

you choose to eat food heated by a microwave oven or even purchase

one in the first place.

 

Motherly instincts are right

 

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

impossible to argue with. Have you ever tried it? Children will

never win against a mother's intuition. It's like trying to argue

with the arm - appearing out of nowhere - that pinned you to the

back of the seat when your mother slammed on the brakes.

 

Many of us come from a generation where mothers and grandmothers

have distrusted the modern " inside out " cooking they claimed

was " not suitable " for most foods. My mother refused to even try

baking anything in a microwave.

 

She also didn't like the way a cup of coffee tasted when heated in a

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

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

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

they're supposed to " .

 

Reluctantly, even my mother succumbed to re-heating leftovers in a

microwave due to her work schedule before she retired.

 

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

fashioned " minority dating back to before the 1970's when microwaves

first overwhelmed the market.

 

Like most young adults at the time, as microwave ovens became

commonplace, I chose to ignore my mother's intuitive wisdom and

joined the majority who believed microwave cooking was far too

convenient to ever believe anything could be wrong with it.

 

Chalk one up for mom's perception, because even though she didn't

know the scientific, technical, or health reasons why, she just knew

that microwave ovens were not good based on how foods tasted when

they were cooked in them. She didn't like the way the texture of the

microwaved food changed either.

 

Microwaves unsafe for baby's milk

 

A number of warnings have been made public, but have been barely

noticed. For example, Young Families, the Minnesota Extension

Service of the University of Minnesota, published the following in

1989:

 

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

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

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

mouth and throat.

 

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

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

can cause slight changes in the milk. In infant formulas, there may

be a loss of some vitamins.

 

In expressed breast milk, some protective properties may be

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

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

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

 

Dr. Lita Lee of Hawaii reported in the December 9, 1989 Lancet:

 

" Microwaving baby formulas converted certain trans-amino acids into

their synthetic cis-isomers. Synthetic isomers, whether cis-amino

acids or trans-fatty acids, are not biologically active.

 

Further, one of the amino acids, L-proline, was converted to its d-

isomer, which is known to be neurotoxic (poisonous to the nervous

system) and nephrotoxic (poisonous to the kidneys). It's bad enough

that many babies are not nursed, but now they are given fake milk

(baby formula) made even more toxic via microwaving. "

 

Microwaved blood kills patient

 

In 1991, there was a lawsuit in Oklahoma concerning the hospital use

of a microwave oven to warm blood needed in a transfusion. The case

involved a hip surgery patient, Norma Levitt, who died from a simple

blood transfusion.

 

It seems the nurse had warmed the blood in a microwave oven. This

tragedy makes it very apparent that there's much more to " heating "

with microwaves than we've been led to believe. Blood for

transfusions is routinely warmed, but not in microwave ovens. In the

case of Mrs. Levitt, the microwaving altered the blood and it killed

her.

 

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

does something to the substances it heats. It's also becoming quite

apparent that people who process food in a microwave oven are also

ingesting these " unknowns " .

 

Because the body is electrochemical in nature, any force that

disrupts or changes human electrochemical events will affect the

physiology of the body. This is further described in Robert O.

Becker's book, The Body Electric, and in Ellen Sugarman's book,

Warning, the Electricity Around You May Be Hazardous to Your Health.

 

Scientific evidence and facts

 

In Comparative Study of Food Prepared Conventionally and in the

Microwave Oven, published by Raum & Zelt in 1992, at 3(2): 43, it

states

 

" A basic hypothesis of natural medicine states that the introduction

into the human body of molecules and energies, to which it is not

accustomed, is much more likely to cause harm than good.

 

Microwaved food contains both molecules and energies not present in

food cooked in the way humans have been cooking food since the

discovery of fire. Microwave energy from the sun and other stars is

direct current based.

 

Artificially produced microwaves, including those in ovens, are

produced from alternating current and force a billion or more

polarity reversals per second in every food molecule they hit.

 

Production of unnatural molecules is inevitable. Naturally occurring

amino acids have been observed to undergo isomeric changes (changes

in shape morphing) as well as transformation into toxic forms, under

the impact of microwaves produced in ovens.

 

One short-term study found significant and disturbing changes in the

blood of individuals consuming microwaved milk and vegetables. Eight

volunteers ate various combinations of the same foods cooked

different ways.

 

All foods that were processed through the microwave ovens caused

changes in the blood of the volunteers. Hemoglobin levels decreased

and over all white cell levels and cholesterol levels increased.

Lymphocytes decreased.

 

Luminescent (light-emitting) bacteria were employed to detect

energetic changes in the blood. Significant increases were found in

the luminescence of these bacteria when exposed to blood serum

obtained after the consumption of microwaved food. "

 

The Swiss clinical study

 

Dr. Hans Ulrich Hertel, who is now retired, worked as a food

scientist for many years with one of the major Swiss food companies

that do business on a global scale. A few years ago, he was fired

from his job for questioning certain processing procedures that

denatured the food.

 

In 1991, he and a Lausanne University professor published a research

paper indicating that food cooked in microwave ovens could pose a

greater risk to health than food cooked by conventional means.

 

An article also appeared in issue 19 of the Journal Franz Weber in

which it was stated that the consumption of food cooked in microwave

ovens had cancerous effects on the blood. The research paper itself

followed the article. On the cover of the magazine there was a

picture of the Grim Reaper holding a microwave oven in one of his

hands.

 

Dr. Hertel was the first scientist to conceive and carry out a

quality clinical study on the effects microwaved nutrients have on

the blood and physiology of the human body.

 

His small but well controlled study showed the degenerative force

produced in microwave ovens and the food processed in them. The

scientific conclusion showed that microwave cooking changed the

nutrients in the food; and, changes took place in the participants'

blood that could cause deterioration in the human system.

 

Hertel's scientific study was done along with Dr. Bernard H. Blanc

of the Swiss Federal Institute of Technology and the University

Institute for Biochemistry.

 

In intervals of two to five days, the volunteers in the study

received one of the following food variants on an empty stomach: (1)

raw milk; (2) the same milk conventionally cooked; (3) pasteurized

milk; (4) the same raw milks cooked in a microwave oven; (5) raw

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

conventionally; (7) the same vegetables frozen and defrosted in a

microwave oven; and (8) the same vegetables cooked in the microwave

oven.

 

Once the volunteers were isolated, blood samples were taken from

every volunteer immediately before eating. Then, blood samples were

taken at defined intervals after eating from the above milk or

vegetable preparations.

 

Significant changes were discovered in the blood samples from the

intervals following the foods cooked in the microwave oven. These

changes included a decrease in all hemoglobin and cholesterol

values, especially the ratio of HDL (good cholesterol) and LDL (bad

cholesterol) values.

 

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

decrease following the intake of microwaved food than after the

intake of all the other variants. Each of these indicators pointed

to degeneration.

 

Additionally, there was a highly significant association between the

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

of luminescent bacteria exposed to serum from test persons who ate

that food.

 

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

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

microwaved food.

 

According to Dr. Hertel,

 

" Leukocytosis, which cannot be accounted for by normal daily

deviations, is taken very seriously by hemotologists. Leukocytes are

often signs of pathogenic effects on the living system, such as

poisoning and cell damage.

 

The increase of leukocytes with the microwaved foods were more

pronounced than with all the other variants. It appears that these

marked increases were caused entirely by ingesting the microwaved

substances.

 

This process is based on physical principles and has already been

confirmed in the literature. The apparent additional energy

exhibited by the luminescent bacteria was merely an extra

confirmation.

 

There is extensive scientific literature concerning the hazardous

effects of direct microwave radiation on living systems. It is

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

to replace this detrimental technique of microwaves with technology

more in accordance with nature.

 

Technically produced microwaves are based on the principle of

alternating current. Atoms, molecules, and cells hit by this hard

electromagnetic radiation are forced to reverse polarity 1-100

billion times a second.

 

There are no atoms, molecules or cells of any organic system able to

withstand such a violent, destructive power for any extended period

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

 

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

water molecules reacts most sensitively. This is how microwave

cooking heat is generated - friction from this violence in water

molecules.

 

Structures of molecules are torn apart, molecules are forcefully

deformed, called structural isomerism, and thus become impaired in

quality. This is contrary to conventional heating of food where heat

transfers convectionally from without to within.

 

Cooking by microwaves begins within the cells and molecules where

water is present and where the energy is transformed into frictional

heat.

 

In addition to the violent frictional heat effects, called thermic

effects, there are also athermic effects which have hardly ever been

taken into account. These athermic effects are not presently

measurable, but they can also deform the structures of molecules and

have qualitative consequences.

 

For example the weakening of cell membranes by microwaves is used in

the field of gene altering technology. Because of the force

involved, the cells are actually broken, thereby neutralizing the

electrical potentials, the very life of the cells, between the outer

and inner side of the cell membranes.

 

Impaired cells become easy prey for viruses, fungi and other

microorganisms. The natural repair mechanisms are suppressed and

cells are forced to adapt to a state of energy emergency - they

switch from aerobic to anaerobic respiration. Instead of water and

carbon dioxide, the cell poisons hydrogen peroxide and carbon

monoxide are produced. "

 

The same violent deformations that occur in our bodies, when we are

directly exposed to radar or microwaves, also occur in the molecules

of foods cooked in a microwave oven.

 

This radiation results in the destruction and deformation of food

molecules. Microwaving also creates new compounds, called radiolytic

compounds, which are unknown fusions not found in nature. Radiolytic

compounds are created by molecular decomposition - decay - as a

direct result of radiation.

 

Microwave oven manufacturers insist that microwaved and irradiated

foods do not have any significantly higher radiolytic compounds than

do broiled, baked or other conventionally cooked foods.

 

The scientific clinical evidence presented here has shown that this

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

government have conducted any tests concerning the effects on our

bodies from eating microwaved foods. Isn't that a bit odd?

 

They're more concerned with studies on what happens if the door on a

microwave oven doesn't close properly. Once again, common sense

tells us that their attention should be centered on what happens to

food cooked inside a microwave oven.

 

Since people ingest this altered food, shouldn't there be concern

for how the same decayed molecules will affect our own human

biological cell structure?

 

Industry's action to hide the truth

 

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

authorities reacted. A powerful trade organization, the Swiss

Association of Dealers for Electro-apparatuses for Households and

Industry, known as FEA, struck swiftly in 1992.

 

They forced the President of the Court of Seftigen, Canton of Bern,

to issue a " gag order " against Drs. Hertel and Blanc. In March 1993,

Dr. Hertel was convicted for " interfering with commerce " and

prohibited from further publishing his results. However, Dr. Hertel

stood his ground and fought this decision over the years.

 

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

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

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

the 1993 decision.

 

The European Court of Human Rights also ruled that the " gag order "

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

him from declaring that microwave ovens are dangerous to human

health, was contrary to the right to freedom of expression. In

addition, Switzerland was ordered to pay Dr. Hertel compensation.

 

Carcinogens in microwaved food

 

In Dr. Lita Lee's book, Health Effects of Microwave Radiation -

Microwave Ovens, and in the March and September 1991 issues of

Earthletter, she stated that every microwave oven leaks electro-

magnetic radiation, harms food, and converts substances cooked in it

to dangerous organ-toxic and carcinogenic products.

 

Further research summarized in this article reveal that microwave

ovens are far more harmful than previously imagined.

 

The following is a summary of the Russian investigations published

by the Atlantis Raising Educational Center in Portland, Oregon.

Carcinogens were formed in virtually all foods tested.

 

No test food was subjected to more microwaving than necessary to

accomplish the purpose, i.e., cooking, thawing, or heating to insure

sanitary ingestion. Here's a summary of some of the results:

 

Microwaving prepared meats sufficiently to insure sanitary ingestion

caused formation of d-Nitrosodienthanolamines, a well-known

carcinogen.

Microwaving milk and cereal grains converted some of their amino

acids into carcinogens.

Thawing frozen fruits converted their glucoside and galactoside

containing fractions into carcinogenic substances.

Extremely short exposure of raw, cooked or frozen vegetables

converted their plant alkaloids into carcinogens.

Carcinogenic free radicals were formed in microwaved plants,

especially root vegetables.

Decrease in nutritional value

Russian researchers also reported a marked acceleration of

structural degradation leading to a decreased food value of 60 to

90% in all foods tested. Among the changes observed were:

Deceased bio-availability of vitamin B complex, vitamin C, vitamin

E, essential minerals and lipotropics factors in all food tested.

Various kinds of damaged to many plant substances, such as

alkaloids, glucosides, galactosides and nitrilosides.

The degradation of nucleo-proteins in meats.

Microwave sickness is discovered

 

The Russians did research on thousands of workers who had been

exposed to microwaves during the development of radar in the 1950's.

Their research showed health problems so serious that the Russians

set strict limits of 10 microwatts exposure for workers and one

microwatt for civilians.

 

In Robert O. Becker's book, The Body Electric, he described Russian

research on the health effects of microwave radiation, which they

called " microwave sickness. " On page 314, Becker states:

 

" It's [Microwave sickness] first signs are low blood pressure and

slow pulse. The later and most common manifestations are chronic

excitation of the sympathetic nervous system [stress syndrome] and

high blood pressure.

 

This phase also often includes headache, dizziness, eye pain,

sleeplessness, irritability, anxiety, stomach pain, nervous tension,

inability to concentrate, hair loss, plus an increased incidence of

appendicitis, cataracts, reproductive problems, and cancer.

 

The chronic symptoms are eventually succeeded by crisis of adrenal

exhaustion and ischemic heart disease [the blockage of coronary

arteries and heart attacks]. "

 

According to Dr. Lee, changes are observed in the blood chemistries

and the rates of certain diseases among consumers of microwaved

foods. The symptoms above can easily be caused by the observations

shown below. The following is a sample of these changes:

 

 

Lymphatic disorders were observed, leading to decreased ability to

prevent certain types of cancers.

 

 

An increased rate of cancer cell formation was observed in the

blood.

Increased rates of stomach and intestinal cancers were observed.

Higher rates of digestive disorders and a gradual breakdown of the

systems of elimination were observed.

 

Microwave research conclusions

The following were the most significant German and Russian research

operations facilities concerning the biological effects of

microwaves:

 

The initial research conducted by the Germans during the Barbarossa

military campaign, at the Humbolt-Universitat zu Berlin (1942-1943);

and,

 

From 1957 and up to the present [until the end of the cold war], the

Russian research operations were conducted at: the Institute of

Radio Technology at Kinsk, Byelorussian Autonomous Region; and, at

the Institute of Radio Technology at Rajasthan in the Rossiskaja

Autonomous Region, both in the Union of the Soviet Socialist

Republics.

 

In most cases, the foods used for research analysis were exposed to

microwave propagation at an energy potential of 100

kilowatts/cm3/second, to the point considered acceptable for

sanitary, normal ingestion. The effects noted by both German and

Russian researchers is presented in three categories:

 

Category I, Cancer-Causing Effects

Category II, Nutritive Destruction of Foods

Category III, Biological Effects of Exposure

 

CATEGORY I

 

CANCER-CAUSING EFFECTS

 

[The first two points of Category I are not readable from our report

copy. The remainder of the report is intact.]

 

3. Creation of a " binding effect " to radioactivity in the

atmosphere, thus causing a marked increase in the amount of alpha

and beta particle saturation in foods;

 

4. Creation of cancer causing agents within protein hydrolysate

compounds* in milk and cereal grains [*these are natural proteins

that are split into unnatural fragments by the addition of water];

 

5. Alteration of elemental food-substances, causing disorders in the

digestive system by unstable catabolism* of foods subjected to

microwaves [*the metabolic breakdown process];

 

6. Due to chemical alterations within food substances, malfunctions

were observed within the lymphatic systems [absorbent vessels],

causing a degeneration of the immune potentials of the body to

protect against certain forms of neoplastics [abnormal growths of

tissue];

 

7. Ingestion of microwaved foods caused a higher percentage of

cancerous cells within the blood serum [cytomas - cell tumors such

as sarcoma];

 

8. Microwave emissions caused alteration in the catabolic [metabolic

breakdown] behavior of glucoside [hydrolyzed dextrose] and

galactoside [oxidized alcohol] elements within frozen fruits when

thawed in this manner;

 

9. Microwave emission caused alteration of the catabolic [metabolic

breakdown] behavior of plant alkaloids [organic nitrogen based

elements] when raw, cooked, or frozen vegetables were exposed for

even extremely short durations;

 

10. Cancer causing free radicals [highly reactive incomplete

molecules] were formed within certain trace mineral molecular

formations in plant substances, and in particular, raw root-

vegetables; and,

 

11. In a statistically high percentage of persons, microwaved foods

caused stomach and intestinal cancerous growths, as well as a

general degeneration of peripheral cellular tissues, with a gradual

breakdown of the function of the digestive and 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:

 

1. A decrease in the bioavailability [capability of the body to

utilize the nutriment] of B-complex vitamins, Vitamin C, Vitamin E,

essential minerals and lipotropics in all foods;

 

2. A loss of 60-90% of the vital energy field content of all tested

foods;

 

3. A reduction in the metabolic behavior and integration process

capability of alkaloids [organic nitrogen based elements],

glucosides and galactosides, and nitrilosides;

 

4. A destruction of the nutritive value of nucleoproteins in meats;

 

5. A marked acceleration of structural disintegration in all foods.

 

CATEGORY III

 

BIOLOGICAL EFFECTS OF EXPOSURE

 

Exposure to microwave emissions also had an unpredictably negative

effect upon the general biological welfare of humans.

 

This was not discovered until the Russians experimented with highly

sophisticated equipment and discovered that a human did not even

need to ingest the material substance of the microwaved food

substances: that even exposure to the energy-field itself was

sufficient to cause such adverse side effects that the use of any

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

 

The following are the enumerated effects:

 

1. A breakdown of the human " life-energy field " in those who were

exposed to microwave ovens while in operation, with side-effects to

the human energy field of increasingly longer duration;

 

2. A degeneration of the cellular voltage parallels during the

process of using the apparatus, especially in the blood and

lymphatic areas;

 

3. A degeneration and destabilization of the external energy

activated potentials of food utilization within the processes of

human metabolism;

 

4. A degeneration and destabilization of internal cellular membrane

potentials while transferring catabolic [metabolic breakdown]

processes into the blood serum from the digestive process;

 

5. Degeneration and circuit breakdowns of electrical nerve impulses

within the junction potentials of the cerebrum [the front portion of

the brain where thought and higher functions reside];

 

6. A degeneration and breakdown of nerve electrical circuits and

loss of energy field symmetry in the neuroplexuses [nerve centers]

both in the front and the rear of the central and autonomic nervous

systems;

 

7. Loss of balance and circuiting of the bioelectric strengths

within the ascending reticular activating system [the system which

controls the function of consciousness];

 

8. A long term cumulative loss of vital energies within humans,

animals and plants that were located within a 500-meter radius of

the operational equipment;

 

9. Long lasting residual effects of magnetic " deposits " were located

throughout the nervous system and lymphatic system;

 

10. A destabilization and interruption in the production of hormones

and maintenance of hormonal balance in males and females;

 

11. Markedly higher levels of brainwave disturbance in the alpha,

theta, and delta wave signal patterns of persons exposed to

microwave emission fields, and;

 

12. Because of this brainwave disturbance, negative psychological

effects were noted, including loss of memory, loss of ability to

concentrate, suppressed emotional threshold, deceleration of

intellective processes, and interruptive sleep episodes in a

statistically higher percentage of individuals subjected to

continual range emissive field effects of microwave apparatus,

either in cooking apparatus or in transmission stations.

 

Forensic Research Conclusions

 

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

microwave apparatus is definitely not advisable; and, with the

decision of the Soviet government in 1976, present scientific

opinion in many countries concerning the use of such apparatus is

clearly in evidence.

 

Due to the problem of random magnetic residulation and binding

within the biological systems of the body (Category III:9), which

can ultimately effect the neurological systems, primarily the brain

and neuroplexuses (nerve centers), long term depolarization of

tissue neuroelectric circuits can result.

 

Because these effects can cause virtually irreversible damage to the

neuroelectrical integrity of the various components of the nervous

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

foods is clearly contraindicated in all respects.

 

Their magnetic residual effect can render the pyschoneural receptor

components of the brain more subject to influence psychologically by

artificially induced microwave radio frequency fields from

transmission stations and TV relay-networks.

 

The theoretical possibility of psycho telemetric influence (the

capability of affecting human behavior by transmitted radio signals

at controlled frequencies) has been suggested by Soviet

neuropsychological investigations at Uralyera and Novosibirsk (Luria

and Perov, 1974a, 1975c, 1976a), which can cause involuntary

subliminal psychological energy field compliance to operative

microwave apparatus.

 

FORENSIC RESEARCH DOCUMENT

Prepared By: William P. Kopp

A. R. E. C. Research Operations

TO61-7R10/10-77F05

RELEASE PRIORITY: CLASS I ROO1a

 

Ten Reasons to Throw out your Microwave Oven

 

From the conclusions of the Swiss, Russian and German scientific

clinical studies, we can no longer ignore the microwave oven sitting

in our kitchens. Based on this research, we will conclude this

article with the following:

 

1). Continually eating food processed from a microwave oven causes

long term - permanent - brain damage by " shorting out " electrical

impulses in the brain [de-polarizing or de-magnetizing the brain

tissue].

 

2). The human body cannot metabolize [break down] the unknown by-

products created in microwaved food.

 

3). Male and female hormone production is shut down and/or altered

by continually eating microwaved foods.

 

4). The effects of microwaved food by-products are residual [long

term, permanent] within the human body.

 

5). Minerals, vitamins, and nutrients of all microwaved food is

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

or the human body absorbs altered compounds that cannot be broken

down.

 

6). The minerals in vegetables are altered into cancerous free

radicals when cooked in microwave ovens.

 

7). Microwaved foods cause stomach and intestinal cancerous growths

[tumors]. This may explain the rapidly increased rate of colon

cancer in America.

 

8). The prolonged eating of microwaved foods causes cancerous cells

to increase in human blood.

 

9). Continual ingestion of microwaved food causes immune system

deficiencies through lymph gland and blood serum alterations.

 

10). Eating microwaved food causes loss of memory, concentration,

emotional instability, and a decrease of intelligence.

 

Have you tossed out your microwave oven yet?

 

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.