This is an excerpt from a book written in 1982
....more from this book
Here's a Swedish study on some similarily observed effects reported by cellphone users
Here's info on the effect this can have on normal sleep
More than half a century of observations have shown microwave frequency electromagnetic energy
capable of altering normal mental and physiological
health function and processes.
Here are some sites showing that cellphone emissions can alter normal electrical activity in the brain.
Effects of high- frequency electromagnetic fields on human EEG
Effects of electromagnetic field emitted by cellular phones on the EEG during a memory task
Effects of high-frequency electromagnetic fields on human EEG: a brain mapping study.
Mobile phone effects on children's event-related oscillatory EEG during an auditory memory task. |
here is a collection some in relation to sleep prepared by the wireless industry
here is info on sleep requirements and effects for infants and teenagers
here's info on how big the sleeping pill business is
We are now living 24 hours a day in levels comparable
to cellphones or greater at times in hot spots from constructive interference
with everything else that radiates
in our digitally enhanced environment.
Microwaves have wavelengths in human scaled dimensions.You can have one part of your body at a different electrical potential and magnetic polarity from another for billionths of a second contiuously and randomly changing 24 hours a day.Common items such as jewellry,kitchen utensils,tools,etc. can resonate and focus the energy.Metal surfaces on kitchen appliances,office furniture,cabinetry,store shelving,machinery,automobiles,buses,planes,elevators,metal sided buildings,etc. can reflect and set up standing wave resonance patterns.Metal plumbing,ductwork can act as focusing waveguides and anything metallic of box,cylindrical,disc,spheric shape (ie.pots.cans.ovens,fridges,etc.)can act as cavity resonators at certain frequencies resonantly/greatly amplifying any induced energy
wiring,nails,screws,metal trim/structural framing,etc. can be induced to act as parasitic antennas and resonate,amplify and focus the energy.
This Japanese research will demonstrate the effect
of standing wave resonances
inside metal enclosures.
.....from this report in India
this blog has a collection of reports
Those-(and their associates) -profiting from this technology have been promoting the concept that
there are no "known" adverse health health effects from low level non-ionizing radiation!
.......curiously no one has acknowledged that there are many common ailments
now seen which have followed in step with the use of digital electronics over the last few decades
which have no "known" causes.
The medical establishment is just awakening to the complexity of the electromagnetic nature of life.
Here you'll find much on the known adverse health effects that those profiting from this appear to have ignored -The Bioiniative.org website
Here's what the FDA in the USA has to say
Less is known about what happens to people exposed to low levels of microwaves. Controlled, long-term studies involving large numbers of people have not been conducted to assess the impact of low level microwave energy on humans. Much research has been done with experimental animals, but it is difficult to translate the effects of microwaves on animals to possible effects on humans. For one thing, there are differences in the way animals and humans absorb microwaves. For another, experimental conditions can't exactly simulate the conditions under which people use microwave ovens. However, these studies do help us better understand the possible effects of radiation.
that many scientific questions about exposure to low-levels of microwaves are
not yet answered require FDA to continue to enforcement of radiation protection
requirements. Consumers should take certain common sense precautions.
Here are some sites on electrosensitivity-examples of how this affects some.
go here for info on the effects others are experiencing from these towers
here's info on what the safety standards do not take into account with these towers
- this is how food that has been microwaved affects you -
Evidence from Switzerland
A while later, in 1989, two Swiss researchers decided to investigate the hazards of microwave ovens, without having any prior knowledge that the German and Russian studies even existed. To support their research, Professor Bernard Blanc of the University of Lausanne, and an independent researcher, Dr. Hans U. Hertel, sought a research grant from the Swiss government. They requested 150,000 Swiss Francs from the Swiss National Research Fund. But their application was rejected with the explanation that the interests of the public would not be served by this type of research.
So Hertel financed the research from his own pocket, as well costs of a similar magnitude incurred from the ensuing legal proceedings. The Swiss Association of Manufacturers and Suppliers of Household Electrical Appliances (MHEA) was anything but pleased with the conclusions from their research, and filed suit against Hertel under the Federal Unfair Competition Act (UCA). Hertel failed to win his case within the Swiss judicial system, and was only awarded full restitution before the International Court of Human Rights. Naturally, you could understand that microwave oven manufacturers would react to Hertel's studies as if they were stung by a hornet. But the scientist's basic conclusion, to put it succinctly, remains the same: "Food, heated by microwaves, causes pathogenic changes in the blood of individuals who consume such food, similar to what is seen in the initial stages of cancer."
But how do you measure whether or not technically generated microwaves are hazardous to your health? The word "microwave" is merely a designation for a specific frequency range of electromagnetic waves which are also found in normal sunlight. From a purely physical perspective, natural and manmade microwaves both have the same frequencies and wave lengths. How does one establish the qualitative differences between these waves when their physical characteristics are identical? Quality can only be observed indirectly through its effects on living beings. Therefore, the only way to determine if microwave food is a health hazard is to look at how the body reacts to this type of nourishment.
For this reason, Hertel and Blanc concentrated primarily on the immune system, the most sensitive organ in the body. Its components are blood and lymph. Human test subjects were given food prepared in various ways, including food that required no cooking, food prepared with conventional cooking methods, microwave food and food defrosted with a microwave. Blood samples were taken prior to and after the food was consumed, and then analyzed in the lab. The basic conclusion: food that was cooked with the microwave, and food that was "just" defrosted with the microwave, were both equally harmful. How could this be determined through blood samples?
Hertel's Research Results
Hematocrit: The hematocrit (also called HCT, Crit, PCV or Packed Cell Volume) describes a form of viscosity (density) in the blood. Healthy blood is relatively thin. If blood thickens, i.e., the hematocrit values increase, then the danger of embolism, thrombosis or infarction - the number one cause of death - likewise increases.
Hertel's studies indicated that raw foods and conventionally prepared meals always led to a thinning of the blood. Microwave food, however, led to unhealthy clumping, or agglutination, in the blood. Each time, the effect would last up to two hours or longer.
The reason: In a healthy bloodstream, all blood particles have an electrically negative charge. That means they cannot cluster together, because there is no attraction between them. But when blood cells, because of stress, become depolarised, there are also electrically positive charged cells present, which may form clusters with oppositely charged cells.These clusters are like a stack of coins, which can clog up miniscule capillaries.
Leukocytes: Any intake of food places stress on the body for a brief period, thereby stimulating a moderate increase in the number of white blood cells. Microwave food however generates an unusually high increase in leukocytes. A further indication of an abnormal stress level.
Hemoglobin: These red blood corpusules, important for delivery of oxygen, decreased significantly with microwave food - likewise a stress symptom.
Cholesterol: VMicrowave food drastically elevates the cholesterol levels in the blood. That is a clear stress signal, because the body only increases its cholesterol levels in emergency situations. Cholesterol helps the cells to maintain their oxygen exchange, even under stress conditions. Hence it is not advisable to lower cholesterol artificially through pharmaceutical means - and also not necessary: by eliminating the cause of stress, the cholesterol level will decrease on its own. >
The topic of cholesterol was a natural fit for Hertel, as he was once a designated scientific representative for a large Swiss dairy company: "The industry has asserted over the last fifty years that butter, cheese, eggs, and meat - animal products which themselves contain a lot of cholesterol - were the cause of heart attacks and high cholesterol levels in the blood. But that was a lie used to promote margarine - derived from vegetable oils - as the ostensible healthy alternative to butter."
According to Hertel, a study conducted at the Swiss Federal Institute of Technology in Zürich demonstrated incontrovertibly that margarine did indeed produce a high cholesterol level in the blood, whereas butter actually lowered cholesterol.
Hertel's own microwave research came up with the same results: even unprocessed milk, rich in cholesterol, led to a reduction in blood cholesterol levels on human test subjects, whereas carrots (practically no cholesterol) raised cholesterol levels when cooked in a microwave.
Blood cholesterol has nothing to do with the cholesterol content of the foods consumed, but rather with the amount of stress caused by these types of food.
Microwave food places an especially heavy burden on the body, because harmful microwave energy is inductively transmitted to the blood via the food. Conventional cooking methods reduce the energy content of food. Microwave food, by contrast, is enriched with energy. However note: this does not make it automatically healthier, because at the same time, life-giving vital energy in the food is zapped by up to ninety percent (a statistic validated by Soviet researchers back in the 1950's).
Using bacterial bioluminescence methods, Hertel and Blanc were successful in proving that microwave radiation energy is transferred to the irradiated food fed to human test subjects: The bacteria, fed with blood serum, glowed most intensely if the subject had eaten microwave food.
The extent to which this microwave heating energy is unhealthy can also be seen through the microscope: healthy blood will crystallize into fine, beautiful crystals. Blood from persons who have eaten microwave food, by contrast, crystallizes into cruciform structures typically seen in patients suffering from cancer.
As Hertel explains, "It is not chemistry, but energy on which we thrive. It is not the molecules of protein or sugar, for instance, that our bodies require, but the energy they consist of, which is manifested in the structures of these molecules. We live from the energy which has built these chemical structures. So chemically understood are for instance, both natural and artificial vitamin Cs identical. Nevertheless, while naturally occurring vitamin C is manifested in beautiful crystalline structures, pharmaceutically produced vitamin C tends to form amorphous clumps.
...more The PROVEN DANGERS OF MICROWAVE OVENS
go here for new info
here's info on how this may affect your musculosleletal system
here's info on how it affects neurological processes