Radiation Ovens - The Proven Dangers Of
Microwaves
By Anthony Wayne and Lawrence Newell
http://numismaticrareuscoin.com/nbn/microwave.html
6-14-00 (Updated 4-4-00)
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];
6. A degeneration and breakdown of nerve
electrical circuits and loss of energy field symmetry in the neuroplexuses
[nerve centers] both in the front and the rear of the central and autonomic
nervous systems;
7. Loss of balance and circuiting of the
bioelectric strengths within the ascending reticular activating system [the
system which controls the function of consciousness];
8. A long term cumulative loss of vital energies
within humans, animals and plants that were located within a 500-meter radius of
the operational equipment;
9. Long lasting residual effects of magnetic
"deposits" were located throughout the nervous system and lymphatic
system;
10. A destabilization and interruption in the
production of hormones and maintenance of hormonal balance in males and females;
11. Markedly higher levels of brainwave
disturbance in the alpha, theta, and delta wave signal patterns of persons
exposed to microwave emission fields, and;
12. 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 A. R. E. C. Research Operations TO61-7R10/10-77F05 RELEASE PRIORITY:
CLASS I ROO1a
TEN REASONS TO THROW OUT YOUR MICROWAVE OVEN
From the conclusions of the Swiss, Russian and
German scientific clinical studies, we can no longer ignore the microwave oven
sitting in our kitchens. Based on this research, we will conclude this article
with the following:
1). 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].
2). The human body cannot metabolize [break
down] the unknown by-products created in microwaved food.
3). Male and female hormone production is shut
down and/or altered by continually eating microwaved foods.
4). The effects of microwaved food by-products
are residual [long term, permanent] within the human body.
5). Minerals, vitamins, and nutrients of all
microwaved 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.
6). The minerals in vegetables are altered into
cancerous free radicals when cooked in microwave ovens.
7). Microwaved foods cause stomach and
intestinal cancerous growths [tumors]. This may explain the rapidly increased
rate of colon cancer in America.
8). The prolonged eating of microwaved foods
causes cancerous cells to increase in human blood.
9). Continual ingestion of microwaved food
causes immune system deficiencies through lymph gland and blood serum
alterations.
10). Eating microwaved food causes loss of
memory, concentration, emotional instability, and a decrease of intelligence.
HAVE YOU TOSSED OUT YOUR MICROWAVE OVEN YET?
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.
Written by Anthony Wayne and Lawrence Newell
International common Law Copyright 2000 by The
Christian Law Institute & Fellowship Assembly
Reprinted with permission of The Christian Law
Institute, http://lawgiver.org Contact: info@lawgiver.org
Updated on Tuesday, April 04, 2000
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