>From Arnold Gore:

From: Jan J
Subject: FW: [QXCI-ENGLISH] Re: Microwaves -- there's much more to the story

From: Gary H
I wanted this info to get to you ASAP so you could evaluate this info for
yourself.  Please read and throw these ovens outside your house.  What some
people don't realize is that the radiation continues even if the oven is
only plugged in and not necessarily running.  I measured mine and there was
a minimum of a 6 foot radius out from the oven.  Doc

Microwave Ovens ... Wave them goodbye?
The Proven Dangers of Microwave (Radiation) Ovens

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.

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 cannot
have a negative effect on the food or the consumer. Of course, if microwave
ovens were really harmful, our government would never allow them on the
market, would they?

While it is obvious that microwave cooking isn't natural, what isn't so
obvious is just how dangerous microwaving can be. Over the years,
manufacturers, politics, and human nature itself have been guilty of
suppressing the facts and evidence behind the danger. Because of this,
people are continuing to microwave their food - in blissful ignorance of the
effects and dangers.

How do microwave ovens work?

Microwaves are a form of electromagnetic energy, like light waves or radio
waves. The waves are very short "micro" waves of electromagnetic energy
traveling at speeds of 186,282 miles per second. Microwaves are used for
cellular telephones (remember hearing cell phones can cause brain tumors?),
satellite signals, along with 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

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. This molecular agitation creates
friction, which heats up the food. The friction rips the surrounding
molecules apart causing substantial damage and ultimately 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.

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 simple terms, microwave ovens
change the molecular structure of food with 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.

Motherly instincts are right

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

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:

"Heating the bottle in a microwave can cause changes in the milk, a loss of
vitamins, and properties may be destroyed. Warming a bottle by holding it
under tap water 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 amino acids into synthetic --
'non biologically active' -- cis-isomers. Further, one of the converted
amino acids is known to be a neurotoxin (poisonous to the nervous system)
and a nephrotoxin (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 Oklahoma, a nurse warmed blood in a microwave oven for Norma Levitt, a
hip surgery patient, who was about to receive a blood transfusion. While,
blood for transfusions is routinely warmed, it is not normally warmed in a
microwave oven. Ms. Levitt, died from this simple blood transfusion. In the
case of Ms. Levitt, the microwaving altered the blood and killed her.

It's very obvious that this form of microwave "heating" radiation does
something to the substances heated. It's also becoming quite apparent that
people who process food in a microwave oven are also ingesting these same

Because the body is electro-chemical-mechanical in nature, any force that
alters or disrupts bodily events will have an effect on the physiology. 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. 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

"Microwave ovens produce an alternating current that forces a billion or
more polarity reversals per second in every food molecule. Production of
unnatural molecules is inevitable. Naturally occurring amino acids have been
observed changing shape -- transforming into toxic forms.

One short-term study found significant and disturbing changes in the blood
of individuals consuming microwaved milk and vegetables. Hemoglobin levels
decreased and over all white cell levels and cholesterol levels increased."

The Swiss clinical study

Dr. Hans Ulrich Hertel, 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.

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 by microwave ovens. 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. 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. The
indicators pointed to degeneration. This led Dr. Hertel to the conclusion
that such technically derived energies may, indeed, be passed along to man
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.
It appears that marked increases were caused entirely by ingesting the
microwaved substances.

"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. 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."

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 conducted thorough research on the
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
* 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

Category I, Cancer-Causing Effects

Category II, Nutritive Destruction of Foods

Category III, Biological Effects of Exposure



[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

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.



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.



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

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,

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, TV relay-networks, and cellular telephones.

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.

Need A Condensed Version Of The Reasoning Behind Tossing Your Microwave?

>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 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 / de-magnetizing the brain].

2). Humans cannot metabolize [break down] the unknown by-products created in
microwaved food.

3). Male and female hormone production either stops or is altered by eating
microwaved foods.

4). The effects of microwaved food 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 body itself
cannot absorb these compounds or brake them down.

6). Minerals in vegetables are transformed into cancerous free radicals in
microwave ovens.

7). Microwaved foods cause stomach and intestinal 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.

[Just in case you have already forgotten this one] 10). Eating microwaved
food causes loss of memory, concentration, emotional instability, and a
decrease of intelligence.

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.

Have you tossed out your microwave oven yet?