Top Ten Reasons to Throw Away your Microwave

[Guest guest]

http://coorah-services.com/content/view/124/81/

 

Wednesday, 10 August 2005

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?

 

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

 

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.

 

 

MORE:::

http://www.willthomas.net/Convergence/Weekly/Microwave_Cooking_Hazards.htm

 

 

" When the power of love becomes stronger than the love of power, we will have

peace. "

Jimi Hendrix