MICROWAVE RADIATION
KILL THE DEVIL IN KITCHEN
fnbwworld/Tanya Abraham
The devil in
microwave ovens causes cancer. In India, the use
of microwaves has grown phenomenally, owing to
lifestyle changes and heat-to-eat foods, couled
with microwave-cooking in high-rise metropolitan
cities!
Try this brief experiment to know about the perils of microwaving. Plant seeds in two pots separately. Water one pot with microwaved water and the other pot with regular tap water. The seeds that received microwaved water won't sprout!
Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence. Microwaving alters elemental food-substances, causing various digestive disorders.In Russia, microwave ovens were banned in 1976 because of their negative effect on health and well-being.Eating food processed from a microwave causes permanent brain damage by "shorting out" electrical impulses in the brain.
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:
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;
6.
The
same vegetables frozen and defrosted in a
microwave oven; and
7.
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.]
1.
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;
2.
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];
3.
Alteration of
elemental food-substances, causing disorders in
the digestive system by unstable catabolism* of
foods subjected to microwaves [*the metabolic
breakdown process];
4.
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];
5.
Ingestion of
microwaved foods caused a higher percentage of
cancerous cells within the blood serum [cytomas -
cell tumors such as sarcoma];
6.
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;
7.
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;
8.
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,
9.
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:
*
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.
(Source:
health-science.com)
FORENSIC
RESEARCH DOCUMENT
Prepared By:
William P. Kopp
R. E. C. Research
Operations
TO61-7R10/10-77F05
RELEASE PRIORITY:
CLASS I ROO1a
INSIDE
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