Harm from Microwaves

[almonds1]

Anyone suggesting that microwaves are harmless either has not bothered
to look lately or needs a course in reading comprehension. Pubmed and
Medscape both have many studies regarding harm from cell and cordless
phones. Why should ovens be that much different? You don't have to
stick your head in the oven!! The oven will reach out and touch
you--all it needs is a leak. Chimneys leak, car mufflers leak, just
about everything that shouldn't leak at some time or another will leak.
Do you trust technology that much?

Here's an interesting website on the subject from Physicians and
Scientists for Responsible Application of Science and Technology:

http://www.psrast.org/mobileng/mobilstarteng.htm

George U.

[Marco Franzreb]

Put a mobile into the microwave, close the door,call its number and u will know if it leaks
Marco
Dr. M. Franzreb Corbelletti
Castellana 171 Bajo izda., 28046 Madrid
www.drmarcofranzreb.com
Tel.: 914491957
Fax: 914491965
Enviado por dispositivo Blackberry

[Michael]

And remember to switch on your microwave.

Michael

--- marcofranzreb@yahoo.com wrote:
___________________________________________________________
To help you stay safe and secure online, we've developed the all new Yahoo! Security Centre. http://uk.security.yahoo.com

[Peter Boehm]

Michael , how long does it take to cook them al dente??

Peter
Peter Boehm
Heilpraktiker, Dipl.-Biol.
Aureliaweg 22
93055 Regensburg-Burgweinting
Tel.: 0941 5999 566
www.peterboehm.de
Michael schrieb:

[Shannon Nelson]

I heartily agree with all that--but it is a different issue from
whether the *food* is made harmful when cooked by microwaves.
Shannon

[Irene de Villiers]

Almonds1 wrote:

Actually the comprehension needed is as follows:

Microwaves cook food not people. (It is illegal to put people in a
microwave and switch it on.)
Phones cook brains not food. (There is no shielding.)

Vive la difference!
If you drill a hole in it and put your ear there - you'll get your brain
cooked yes.
OLD ovens (1950s technology) leaked a good deal so you could be affected
if you stood nearby.
If you do not, you can get your microwave oven tested for leakage.
They tend not to have any issues for the simple reason that there are
not moving parts or parts that have to take harsh chemicals (like
mufflers) or high heat (like mufflers) or other harsh physical
onslaughts of vibration (like mufflers).....
The microwave oven "shielding" just sits there in a house. There's
nothing to wear it down.
But if you doubt yours - get it tested. OR stand further away during
use, not like your cell phone you hold to your ear/brain - the damage
potential reduces by the square root per distance away - so a small
distance is a LOT safer.

Namaste,
Irene
--
Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom/D.Vet.Hom.
P.O. Box 4703 Spokane WA 99220.
www.angelfire.com/fl/furryboots/clickhere.html (Veterinary Homeopath.)
"Man who say it cannot be done should not interrupt one doing it."

[Irene de Villiers]

Peter Boehm wrote:
LOL!!!!!
IRene
--
Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom/D.Vet.Hom.
P.O. Box 4703 Spokane WA 99220.
www.angelfire.com/fl/furryboots/clickhere.html (Veterinary Homeopath.)
"Man who say it cannot be done should not interrupt one doing it."

[totalyouhealth]

Here is some light reading about microwaves. I am pretty sure there
is some "real" research in this someplace. From a Naturopathic
opinion, I would not recommend anyone cook food in a microwave. Kathy
****************************************************************
Radiation Ovens

The Proven Dangers of Microwaves
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 execrative 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

Kathleen Ramsey M.C.S. D.D.
Naturopath, Flower Essence Practitioner, Master Herbalist
--- In minutus@yahoogroups.com, Robert & Shannon Nelson
wrote:

[Michael]

Hi Peter,

To tell you the truth, I never used a microwave oven
in my life. There was a talk in this list that it is
possible to recycle bottles for making a remedy
solution if you put them into a microwave oven for
some time, so I tried this. But I never cooked in a
microwave oven. Maybe because of that I am still in a
very good form.
By the way, I also read the German list HZ-liste and a
couple of days ago I was astonished to read about a
case when a doctor prescribed Calc Carb 200C for daily
use to a 3 year old child. I guess it was in dry
granules, because as the situation was not getting
better, this child was prescribed Phosphorus 30C 5
granules 3x daily. Here in Czech Republic it is the
same.
I guess David Little should translate his site and all
his information into German and other languages,
otherwise people in non-English speaking countries
will never know that 5 granules 3x daily is not
Hahnemannian Homeopathy.
Are you in Regensburg which is in Bayern?

Best regards, Michael
--- Peter Boehm wrote:
___________________________________________________________
To help you stay safe and secure online, we've developed the all new Yahoo! Security Centre. http://uk.security.yahoo.com

[almonds1]

What kind of answer is that? You can't possibly have thought about it.
Do you make up this stuff on the fly to score debating points? Of
course microwave ovens have moving parts! What are doors, hinges,
gaskets if not moving parts. The door frame doesn't move but is
nonetheless dimensionally critical and subject to warpage and wear and
being bumped. You could have had your unit checked and have it go awry
the same day. When does a door become a jar (ajar)? When you have
teenagers )

George U.
Irene DeVillers wrote:

If you do not, you can get your microwave oven tested for leakage.
They tend not to have any issues for the simple reason that there are
not moving parts or parts that have to take harsh chemicals (like
mufflers) or high heat (like mufflers) or other harsh physical
onslaughts of vibration (like mufflers).....
The microwave oven "shielding" just sits there in a house. There's
nothing to wear it down.
But if you doubt yours - get it tested. OR stand further away during
use, not like your cell phone you hold to your ear/brain - the damage
potential reduces by the square root per distance away - so a small
distance is a LOT safer.

Namaste,
Irene
--