Radiation Ovens: The Proven Dangers of Microwaves

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- Forensic Research Conclusions

- Ten Reasons to Throw out your Microwave Oven

Shan

Radiation Ovens

The Proven Dangers of Microwaves

http://www.laleva.cc/environment/microwave.html

 

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.

Microwaves are very short waves of electromagnetic energy that travel at the

speed of light (186,282 miles per second). 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. The friction also causes substantial damage to the surrounding

molecules, often tearing them apart or forcefully deforming them. The scientific

name for this deformation is " structural isomerism " .

 

By comparison, microwaves from the sun are based on principles of pulsed

direct current (DC) that don't create frictional heat; microwave ovens use

alternating current (AC) creating frictional heat. A microwave oven produces a

spiked

wavelength of energy with all the power going into only one narrow frequency

of the energy spectrum. Energy from the sun operates in a wide frequency

 

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

 

Radiation, as defined by physics terminology, is " the electromagnetic waves

emitted by the atoms and molecules of a radioactive substance as a result of

nuclear decay. " Radiation causes ionization, which is what occurs when a neutral

atom gains or loses electrons. In simpler terms, a microwave oven decays and

changes the molecular structure of the food by the process of radiation. Had

the manufacturers accurately called them " radiation ovens " , it's doubtful they

would have ever sold one, but that's exactly what a microwave oven is.

 

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 ßmilk 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 varia–*¢´ 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.

 

Who invented microwave ovens?

 

The Nazis, for use in their mobile support operations, originally developed

microwave " radiomissor " cooking ovens to be used for the invasion of Russia. By

being able to utilize electronic equipment for preparation of meals on a mass

scale, the logistical problem of cooking fuels would have been eliminated, as

well as the convenience of producing edible products in a greatly reduced

time-factor.

 

After the war, the Allies discovered medical research done by the Germans on

microwave ovens. These documents, along with some working microwave ovens,

were transferred to the United States War Department and classified for

reference

and " further scientific investigation. " The Russians had also retrieved some

microwave ovens and now have thorough research on their biological effects. As

a result, their use was outlawed in the Soviet Union. The Soviets issued an

international warning on the health hazards, both biological and environmental,

of microwave ovens and similar frequency electronic devices.

 

Other Eastern European scientists also reported the harmful effects of

microwave radiation and set up strict environmental limits for their usage. The

United States has not accepted the European reports of harmful effects, even

though the EPA estimates that radio frequency and microwave radiation sources in

America are increasing at 15% per year.

 

Carcinogens in microwaved food

 

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

Ovens, and in the March and September 1991 issues of Earthletter, she stated

that

every microwave oven leaks electro-magnetic radiation, harms food, and

converts substances cooked in it to dangerous organ-toxic and carcinogenic

products.

Further research summarized in this article reveal that microwave ovens are

far more harmful than previously imagined.

 

The following is a summary of the Russian investigations published by the

Atlantis Raising Educational Center in Portland, 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

damage 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

 

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 ene