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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.
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:
Raw milk;
The same milk conventionally cooked;
Pasteurized milk;
The same raw milks cooked in a microwave oven;
Raw vegetables from an organic farm; (6) the same vegetables cooked conventionally;
The same vegetables frozen and defrosted in a microwave oven; and
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.]
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;
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];
Alteration of elemental food-substances, causing disorders
in the digestive system by unstable catabolism* of foods subjected to microwaves
[*the metabolic breakdown process];
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];
Ingestion of microwaved foods caused a higher percentage of
cancerous cells within the blood serum [cytomas - cell tumors such as sarcoma];
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;
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;
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,
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:
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;
A loss of 60-90% of the vital energy field content of all tested foods;
A reduction in the metabolic behavior and integration process
capability of alkaloids [organic nitrogen based elements], glucosides and galactosides,
and nitrilosides;
A destruction of the nutritive value of nucleoproteins in meats;
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:
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;
A degeneration of the cellular voltage parallels during the process
of using the apparatus, especially in the blood and lymphatic areas;
A degeneration and destabilization of the external energy activated
potentials of food utilization within the processes of human metabolism;
A degeneration and destabilization of internal cellular membrane
potentials while transferring catabolic [metabolic breakdown] processes into the blood
serum from the digestive process;
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];
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;
Loss of balance and circuiting of the bioelectric strengths within
the ascending reticular activating system [the system which controls the function of
consciousness];
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;
Long lasting residual effects of magnetic "deposits" were located
throughout the nervous system and lymphatic system;
A destabilization and interruption in the production of hormones
and maintenance of hormonal balance in males and females;
Markedly higher levels of brainwave disturbance in the alpha,
theta, and delta wave signal patterns of persons exposed to microwave emission fields, and;
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
R. E. C. Research Operations
TO61-7R10/10-77F05
RELEASE PRIORITY: CLASS I ROO1a
Ten Reasons not to Use Your Microwave Oven
Based on Swiss, Russian and German clinical studies
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].
The human body cannot metabolize [break down] the unknown by-products
created in micro-waved food.
Male and female hormone production is shut down and/or altered by
continually eating micro-waved foods.
The effects of micro-waved food by-products are residual [long term,
permanent] within the human body.
Minerals, vitamins, and nutrients of all micro-waved 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.
The minerals in vegetables are altered into cancerous free radicals
when cooked in a microwave oven.
Micro-waved foods cause stomach and intestinal cancerous growths
[tumors]. This has been a primary contributor to the rapidly increased rate of colon
cancer in the United States.
The prolonged eating of micro-waved foods causes cancerous cells
to increase in human blood.
Continual ingestion of micro-waved food causes immune system
deficiencies through lymph gland and blood serum alterations.
Eating micro-waved food causes loss of memory, concentration,
emotional instability, and a decrease of intelligence.
Have you tossed out your microwave oven yet?
After you throw out your microwave you can use a toaster oven as a
replacement. It works well for most and is nearly as quick.
The use of artificial microwave transmissions for subliminal psychological control,
a.k.a. "brainwashing", has also been proven. We're attempting to obtain copies of the
1970's Russian research documents and results written by Drs. Luria and Perov specifying
their clinical experiments in this area.
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