microwaved food increases electrical sensitivity
See my note in
green in brackets in text below. If you have more info. than this about how
eating microwaved food increases electrical sensitivity, I would much appreciate
receiving it. -Shivani Arjuna
www.create-your-healthy-home.com/microwave-ovens.htm
The Effects of Microwave Apparatus on Food and Humans
Reprinted from Perceptions Magazine, June 1996
Microwave cooking ovens were originally researched and developed by German
scientists to support mobile operations during the invasion of the Soviet Union.
Had they perfected electronic equipment to prepare meals on a mass scale, the
Nazis could have eliminated the logistical problems connected with cooking fuels
while producing edible products in far less time than they could using
traditional campfires.
After the war, the Allies discovered the medical research and documentation
concerning those apparatuses. The papers and experimental microwave equipment
were transferred to the U.S. War Department and classified for reference and
scientific investigation. The Soviet Union also retrieved some of the devices
and began an experiment on them separately.
The Russians – who
have done the most diligent research into the biological effects of microwave
ovens – have OUTLAWED THEIR USE and issued an international warning about the
biological and environmental damage that can result form the use of this and
similar-frequency electronic apparatus.
Medical Research Summary
The most significant German research concerned with the biological effects of
microwaves was done at the Humboldt Universitat zu Berlin in 1942-43, during the
Barbarossa military campaign. Beginning in 1957 and continuing up to the
present, Russian studies in the field have been conducted at the Institute of
Radio Technology. In most research, the foods were exposed to microwave
propagation at an energy potential of 100 kilowatts per cubic centimeter per
second to the point considered acceptable for sanitary normal ingestion. The
observations made by the German and Russian microwave researchers will be
presented here in three categories: cancer-causing effects, destruction of
nutritive value and biological effects of direct exposure of humans to microwave
emissions.
Effects on
Microwaved Foods
The following effects have been observed when foods are subjected to microwave
emissions.
Meats: Heating prepared meats sufficiently to insure sanitary ingestion creates
d-nitrosodiethanolamine, a well-known cancer-causing agent.
Proteins: Active-protein, biomolecular compounds are destabilized.
Increase in Radioactivity: A “binding effect” between the microwaved food and
any atmospheric radioactivity is created, causing a marked increase in the
amount of alpha and beta particle saturation in the food.
Milk and Cereals: Cancer-causing agents are created in the protein-hydrolysate
compounds in milk and cereal grains.
Frozen Foods: Microwaves used to thaw frozen foods alter the catabolism
(breakdown) of the glucoside and galactoside elements (see Note 1).
Vegetables: Even extremely brief exposure of raw, cooked or frozen vegetables to
microwaves alter alkaloid catabolism
(see Note 2).
Resulting Effects on the Human Body
Digestive System: The unstable catabolism of microwaved foods alters their
elemental food substances, causing disorders in the digestive system.
Lymphatic Systems: Due to chemical alterations within food substances,
malfunctions occur in the lymphatic system, causing a degeneration of the body’s
ability to protect itself against certain forms of neoplastics (cancerous
growths).
Blood: A higher-than-normal percentage of cancerous cells in blood serum (cytomas)
can be seen in subjects ingesting microwaved foods.
Brain: Their residual magnetism effect can render the psychoneural-receptor
components of the brain more subject to influence of artificially induced,
microwave-radio-frequency fields from transmission stations and TV relay
networks.
Free Radicals: Certain trace minerals molecular formations in plant substances
(in particular, raw-root vegetables) form cancer-causing free radicals.
Increased Incidence of Stomach and Intestinal Cancers: A statistically higher
percentage of cancerous growths result in these organisms, plus a generalized
breakdown of the peripheral cellular tissues and a gradual degeneration of
digestive and excretory functions.
Microwaves Reduce Food Values
Microwave exposure caused significant decreases in the nutritive value of all
foods studied. The following are the most important findings to date.
Vitamins And Minerals Made Useless: In every food tested, the bioavailability
(see Note 3) of the following vital nutrients decreased: Vitamin B Complex,
vitamins C and E, essential minerals and lipotropics.
Vital Energy Fields Devastated: The vital energy field content of all foods
tested dropped 60 to 90 percent.
Digestibility of Fruits and Vegetables Reduced: Microwaving lowers the metabolic
behavior and integration process capability of alkaloids, glucosides,
alactosides, and nitrilosides (see Note 4).
Meat Proteins Worthless: It destroys the nutritive value of nucleoproteins (see
Note 5) in meats.
All Food Damaged: It greatly accelerates the structural disintegration of all
foods tested.
Biological Effects of Microwaves
Exposure to microwave emissions also has a negative effects upon the general
biological welfare of humans. This was not discovered until the
Russians
experimented with highly sophisticated equipment and discovered that humans can
be adversely affected without even ingesting the foods that have been subjected
to microwave radiation.
Merely Entering the Energy Fields of the Food causes such harmful side-effects
that the Soviets outlawed all much microwave apparatus in 1976.
Here are the
effects observed in humans having ‘direct’ exposure to microwaves, that is,
without their having consumed the Irradiated [microwaved] food substances.
Life-energy Field Breakdown: Persons near microwave ovens in operation
experience a breakdown in their life-energy fields which increases relative to
the length of exposure.
Cellular Energy Decreases: The cellular-voltage parallels of individuals using
the apparatus degenerate – especially in their blood and lymphatic serums.
Destabilized Metabolism: The external energy activated potentials of food
utilization are both destablilized and degenerated.
Cell Damage: Internal cellular-membrane potentials during catabolic processes
into the blood serum from the digestive process degenerate and destabilize.
Brain Circuitry Destruction: Electrical impulses in the junction potentials of
the cerebrum degenerate and break down.
Nervous System: Nerve/electrical circuits degenerate and break down while energy
field symmetry is lost in the neuro-lexuses (nerve centers) in both the front
and rear of the central and autonomic nervous systems.
Loss of Bioelectric Strength: The bio-electric strengths within the ascending
reticular (see Note 6) activating system (the system which controls the function
of waking consciousness) go out of valance and lose their proper circuiting.
Loss of Vital Energies: Humans, animals, and plants located within a 500 meter
radius of the equipment in operation suffer a long term, cumulative loss of
vital energies.
Nervous and Lymphatic System Damage: Long-lasting residual and magnetic
‘deposits’ become located throughout the nervous and lymphatic systems.
Hormone Imbalances: The production of hormones and maintenance of hormonal
balance in both males and females becomes destabilized and interrupted.
Brainwave Disruption: Levels of disturbance in alpha-, delta-, and theta-wave
signal patterns are markedly higher than normal.
Psychological Disorders: Because of the disarranged brain waves, negative
psychological effects will also result. These include loss of memory and the
ability to concentrate, suppressed emotional threshold, deceleration of
intellective processes and interruptive sleep episodes in a statistically higher
percentage of individuals subjected to continual rang-emission field effects of
microwave apparatus, from either cooking apparatus or transmission stations.
Potential Use In Mind Control
Due to the creation of random, residual magnetic deposits and binding within the
biological systems of the body (nervous and lymphatic systems damage) which can
ultimately affect the neurological systems (primarily the brain and nerve
centers), longer-term depolarization of tissue neuroelectronic circuits can
result. Because these effects can cause virtually irremissible damage to the
neuroelectrical integrity of the various components of the nervous system (see
Note 7), ingestion of microwaved foods is clearly contraindicated in all
respects. Their residual magnetism effect can render the psychoneural-receptor
components of the brain more subject to influence by artificially induced,
microwave-radio-frequency fields from transmission stations and TV relay
networks.
[Thus rendering the individual more electrically sensitive to all forms of
electrical pollution, including the high frequencies riding into their home on
the 60 Hz from their utility company. -Shivani]
Soviet
neuropsychologists at Uralyera and Novosibirsk (see Note 8) have theorized the
possibility of psychotelemetric influence (i.e., affecting human behavior by
transmitting radio signals at controlled frequencies), causing subjects to
comply – involuntarily and subliminally – with commands received through
microwave transmissions acting upon their psychological energy fields. For this
reason, and due to the 28 other contradictions listed above, the use of
microwave apparatus in any form is definitely ill-advised.
Present scientific opinion in many countries clearly opposes them, as
exemplified by the mentioned Soviet Ban.
Notes:
1. Two groups of glycosides, the first containing glucose and the second
containing galactose. Glycosides are a group of sugar derivatives found widely
in plants. Galactose is a white, crystalline sugar that results when lactose
(milk sugar) reacts with water.
2. Colorless, crystalline and bitter organic substantial, e.g., caffeine,
morphine and strychnine. Found in plants they have alkaline properties, contain
nitrogen and can have a strong toxic effect on the human system.
3. The measure of how readily the body can access and use the nutrient.
4. Organic compounds in laetrile (vitamin B17) that contain trivalent nitrogen
attached to one carbon atom.
5. A substance composed of a single basic protein (usually a histone or
protamine) combined with a nucleic acid (such as deoxyribonucleic acid (DNA)
–protein complex or ribonucleic acid (RNA)-protein complex).
6. Netlike.
7. L. R. Luria, NoVosibirsk. 1975.
8. Perov and Luda 1974, 1975 and 1976.
© 2001 May E. Dooley - Enviro Health Environmental Home Inspections
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Do You Microwave Your Food? You’re Zapping Away Nutrients and Risking Your
Health
By Dr. Joseph Mercola
with Rachael Droege
Sure, the microwave is convenient; what other device allows you to heat your
food up in a matter of seconds? And they’re so widely used that you’d be
hard-pressed to find a gas station or office building without one. But there’s a
reason why I haven't had a microwave in my kitchen for over 15 years and--much
to the distress of my employees--pulled it out of the office over three years
ago. This is something that you likely already intrinsically suspect but don’t
want to acknowledge due to the convenience factor--microwaves are bad for your
food, and they’re even worse for you.
There are many concerns with microwave ovens, among them:
* Carcinogenic toxins could be leached from plastic or paper plates or
covers and mix with your food.
* The food temperature may become extremely hot, at temperatures high enough
to cause burns or steam buildup that could explode--this is especially
problematic for baby bottles, and is one of the reasons why baby bottles should
never be heated in the microwave (microwaving can also break down the
disease-fighting ability of breast milk).
*
Vegetables and other food lose valuable, cancer-fighting nutrients when cooked
in the microwave.
* The
chemical structure of foods changes when microwaved, with unknown consequences.
There have been very few studies done to determine what kinds of changes occur
in foods that are microwaved, but rest assured the changes are significant.
Consider the 1991 lawsuit involving a woman who had hip surgery and died because
the blood used in her blood transfusion was warmed in a microwave. Blood is
routinely warmed before transfusions, but not by microwave. The microwave
altered the blood and it killed the woman.
Microwaves also destruct and deform food molecules. A study published in the
November 2003 issue of The Journal of the Science of Food and Agriculture found
that broccoli "zapped" in the microwave with a little water lost up to 97
percent of the beneficial antioxidant chemicals it contains. By comparison,
steamed broccoli lost 11 percent or fewer of its antioxidants.
Besides the loss of nutrients, microwaving forms new compounds (radiolytic
compounds) that are unknown to humans and nature. It’s not yet known exactly
what these compounds do in the human body. It will likely be a difficult thing
to sort out, especially when there are previously unknown compounds being
introduced to humans from a variety of sources such as new food products (i.e.,
olestra) and genetically modified foods.
Perhaps the most concrete evidence of the dangers of microwaves comes from Dr.
Hans Hertel, a Swiss food scientist, who carried out a small but high-quality
study on the effects of microwaved food on humans. His conclusions were clear
and alarming: microwave cooking significantly altered the food’s nutrients
enough so that changes occurred in the particpants’ blood--changes that
suggested deterioration. The changes included:
* Increased cholesterol levels
* More leukocytes, or white blood cells, which can suggest poisoning
* Decreased numbers of red blood cells
* Production of radiolytic compounds (compounds unknown in nature)
* Decreased hemoglobin levels, which could indicate anemic tendencies
Dr. Hertel and his team published the results in 1992, but a Swiss trade
organization, the Swiss Association of Dealers for Electro-apparatuses for
Households and Industry, had a gag order issued, which prohibited Dr. Hertel
from declaring that microwaves were dangerous to health. The gag order was later
removed in 1998, after the Swiss court ruled that the gag order violated the
right to freedom of expression. Switzerland was ordered to pay Dr. Hertel
compensation as well.
So what can you do to avoid microwaves? Well, my first suggestion is to get rid
of it in your home so you won’t be tempted to use it. If it’s not there, then
you can’t use it! Then, try consuming a lot of your food raw. Ideally, at least
one-third of the food in your diet should be raw, since this is the form that
will give you the maximum amount of nutrients. A quick and easy way to consume a
large amount of raw vegetables, which is generally great for your health, is by
vegetable juicing.
If you do want to cook some food or heat up leftovers, use your oven or stove.
This may seem time-consuming at first, but you’ll soon adjust and may actually
start to enjoy the natural time it takes to heat up or prepare your food. During
this time, you can relax with your family, read, write, listen to music or do
anything that will help you to slow down and prepare for the meal you’re about
to enjoy. You may notice that taking more time to prepare your food will
transcend to other aspects of your life as well, and you’ll enjoy a slower, more
relaxed lifestyle than the majority of those around you.