-
- 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 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
-
- 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 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.
-
-
- 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 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];
-
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