-Caveat Lector-
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From: [EMAIL PROTECTED]
To: [EMAIL PROTECTED]
Date: Sat, 16 Jan 1999
Subj: MICROWAVE MADNESS
This article received on 1/14/99 from John Thomas, author
of "Young Again! - How To REVERSE The Aging Process,"
1-800-231-1776.
THE EFFECTS OF MICROWAVE APPARATUS ON FOOD AND HUMANS
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 these 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 to 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 from 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 centimetre 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.
1. MICROWAVED FOODS CAUSE TUMORS
The following effects have been observed when foods are
subjected to microwave emissions.
Effects on the foods themselves
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 (see Note 2)
catabolism.
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.
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.
Free Radicals: Certain trace-mineral 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 organs, plus a generalized breakdown of the
peripheral cellular tissues and a gradual degeneration of
digestive and excretory functions.
2. MICROWAVES REDUCE FOOD VALUE
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 tested foods dropped 60 to 90 percent.
Digestibility of Fruits and Vegetables Reduced: Microwaving
lowers the metabolic behaviour 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 Foods Damaged: It greatly accelerates the structural
disintegration of all foods tested.
BIOLOGICAL EFFECTS OF MICROWAVES
Exposure to microwave emissions also has a negative effect
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 FIELD OF THE FOOD causes such
harmful side effects that the Soviets outlawed all such
microwave apparatus in 1976.
Here are the effects observed in humans having "direct"
exposure to microwaves, that is, without their having
consumed the irradiated 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 destabilized 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-
plexuses (nerve centers) in both the front and rear of the
central and autonomic nervous systems.
Loss Of Bioelectric Strength: The bioelectric strengths
within the ascending reticular (see Note 6) activating
system (the system which controls the function of waking
consciousness) go out of balance 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
magnetic "deposits" become located through-out the nervous
system and lymphatic system.
Hormone Imbalances: The production of hormones and the
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 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
range- 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.
Soviet neuropsychologists at Uralyera and Novosibirsk (see
Note 8) have theorized the possibility of psychotelemetric
influence (i.e., affecting human behaviour 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 glycogides, the first containing glucose
the 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. Colourless, 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, Nobosibirsk. 1975.
8. Perov and Luria 1974, 1975 and 1976.
.
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