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RADIATION OVENS
THE PROVEN DANGERS OF MICROWAVES
Written by Anthony Wayne and Lawrence Newell
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Is it possible that millions of people are ignorantly sacrificing
their health in exchange for the convenience of microwave ovens?
Why did the Soviet Union ban the use of microwave ovens in 1976?
Who invented microwave ovens, and why? The answers to these
questions may shock you into throwing your microwave oven in the
trash.
Over 90% of American homes have microwave ovens used for meal
preparation. Because microwave ovens are so convenient and energy
efficient, as compared to conventional ovens, very few homes or
restaurants are without them. In general, people believe that
whatever a microwave oven does to foods cooked in it doesn't have
any negative effect on either the food or them. Of course, if
microwave ovens were really harmful, our government would never
allow them on the market, would they? Would they? Regardless of
what has been "officially" released concerning microwave ovens, we
have personally stopped using ours based on the research facts
outlined in this article.
The purpose of this report is to show proof -- evidence -- that
microwave cooking is not natural, nor healthy, and is far more
dangerous to the human body than anyone could imagine. However, the
microwave oven manufacturers, Washington City politics, and plain
old human nature are suppressing the facts and evidence. Because of
this, people are continuing to microwave their food -- in blissful
ignorance -- without knowing the effects and danger of doing so.
HOW DO MICROWAVE OVENS WORK?
Microwaves are a form of electromagnetic energy, like light waves
or radio waves, and occupy a part of the electromagnetic spectrum
of power, or energy. Microwaves are very short waves of
electromagnetic energy that travel at the speed of light (186,282
miles per second). In our modern technological age, microwaves are
used to relay long distance telephone signals, television programs,
and computer information across the earth or to a satellite in
space. But the microwave is most familiar to us as an energy source
for cooking food.
Every microwave oven contains a magnetron, a tube in which
electrons are affected by magnetic and electric fields in such a
way as to produce micro wavelength radiation at about 2450 Mega
Hertz (MHz) or 2.45 Giga Hertz (GHz). This microwave radiation
interacts with the molecules in food. All wave energy changes
polarity from positive to negative with each cycle of the wave. In
microwaves, these polarity changes happen millions of times every
second. Food molecules -- especially the molecules of water -- have
a positive and negative end in the same way a magnet has a north
and a south polarity.
In commercial models, the oven has a power input of about 1000
watts of alternating current. As these microwaves generated from
the magnetron bombard the food, they cause the polar molecules to
rotate at the same frequency millions of times a second. All this
agitation creates molecular friction, which heats up the food. The
friction also causes substantial damage to the surrounding
molecules, often tearing them apart or forcefully deforming them.
The scientific name for this deformation is "structural isomerism".
By comparison, microwaves from the sun are based on principles of
pulsed direct current (DC) that don't create frictional heat;
microwave ovens use alternating current (AC) creating frictional
heat. A microwave oven produces a spiked wavelength of energy with
all the power going into only one narrow frequency of the energy
spectrum. Energy from the sun operates in a wide frequency spectrum.
Many terms are used in describing electromagnetic waves, such as
wavelength, amplitude, cycle and frequency:
WAVELENGTH determines the type of radiation, i.e. radio,
X-ray, ultraviolet, visible, infrared, etc.
AMPLITUDE determines the extent of movement measured from the
starting point.
CYCLE determines the unit of frequency, such as cycles per
second, Hertz, Hz, or cycles/second.
FREQUENCY determines the number of occurrences within a given
time period (usually 1 second); The number of occurrences of a
recurring process per unit of time, i.e. the number of
repetitions of cycles per second.
RADIATION = SPREADING ENERGY WITH ELECTROMAGNETIC WAVES
Radiation, as defined by physics terminology, is "the
electromagnetic waves emitted by the atoms and molecules of a
radioactive substance as a result of nuclear decay." Radiation
causes ionization, which is what occurs when a neutral atom gains
or loses electrons. In simpler terms, a microwave oven decays and
changes the molecular structure of the food by the process of
radiation. Had the manufacturers accurately called them "radiation
ovens", it's doubtful they would have ever sold one, but that's
exactly what a microwave oven is.
We've all been told that microwaving food is not the same as
irradiating it (radiation "treatment"). The two processes are
supposed to use completely different waves of energy and at
different intensities. No FDA or officially released government
studies have proven current microwaving usage to be harmful, but we
all know that the validity of studies can be -- and are sometimes
deliberately -- limiting. Many of these studies are later proven to
be inaccurate. As consumers, we're supposed to have a certain
degree of common sense to use in judgment.
Take the example of eggs and how they were "proven" to be so
harmful to our health in the late 1960's. This brought about
imitation egg products and big profits for the manufacturers, while
egg farms went broke. Now, recent government sponsored studies are
saying that eggs are not bad for us after all. So, whom should we
believe and what criteria should we use to decide matters
concerning our health? Since it's currently published that
microwaves -- purportedly -- don't leak into the environment, when
properly used and with approved design, the decision lies with each
consumer as to whether or not you choose to eat food heated by a
microwave oven or even purchase one in the first place.
MOTHERLY INSTINCTS ARE RIGHT
On a more humorous side, the "sixth sense" every mother has is
impossible to argue with. Have you ever tried it? Children will
never win against a mother's intuition. It's like trying to argue
with the arm -- appearing out of nowhere -- that pinned you to the
back of the seat when your mother slammed on the brakes.
Many of us come from a generation where mothers and grandmothers
have distrusted the modern "inside out" cooking they claimed was
"not suitable" for most foods. My mother refused to even try baking
anything in a microwave. She also didn't like the way a cup of
coffee tasted when heated in a microwave oven. I have to fully
agree and can't argue either fact. Her own common sense and
instincts told her that there was no way microwave cooking could be
natural nor make foods "taste they way they're supposed to".
Reluctantly, even my mother succumbed to re-heating leftovers in a
microwave due to her work schedule before she retired.
Many others feel the same way, but they're considered an "old
fashioned" minority dating back to before the 1970's when
microwaves first overwhelmed the market. Like most young adults at
the time, as microwave ovens became commonplace, I chose to ignore
my mother's intuitive wisdom and joined the majority who believed
microwave cooking was far too convenient to ever believe anything
could be wrong with it. Chalk one up for mom's perception, because
even though she didn't know the scientific, technical, or health
reasons why, she just knew that microwave ovens were not good based
on how foods tasted when they were cooked in them. She didn't like
the way the texture of the microwaved food changed either.
MICROWAVES UNSAFE FOR BABY'S MILK
A number of warnings have been made public, but have been barely
noticed. For example, Young Families, the Minnesota Extension
Service of the University of Minnesota, published the following in
1989:
"Although microwaves heat food quickly, they are not recommended
for heating a baby's bottle. The bottle may seem cool to the
touch, but the liquid inside may become extremely hot and could
burn the baby's mouth and throat. Also, the buildup of steam in
a closed container, such as a baby bottle, could cause it to
explode. Heating the bottle in a microwave can cause slight
changes in the milk. In infant formulas, there may be a loss of
some vitamins. In expressed breast milk, some protective
properties may be destroyed. Warming a bottle by holding it
under tap water, or by setting it in a bowl of warm water, then
testing it on your wrist before feeding may take a few minutes
longer, but it is much safer."
Dr. Lita Lee of Hawaii reported in the December 9, 1989 Lancet:
"Microwaving baby formulas converted certain trans-amino acids
into their synthetic cis-isomers. Synthetic isomers, whether
cis-amino acids or trans-fatty acids, are not biologically
active. Further, one of the amino acids, L-proline, was
converted to its d-isomer, which is known to be neurotoxic
(poisonous to the nervous system) and nephrotoxic (poisonous to
the kidneys). It's bad enough that many babies are not nursed,
but now they are given fake milk (baby formula) made even more
toxic via microwaving."
MICROWAVED BLOOD KILLS PATIENT
In 1991, there was a lawsuit in Oklahoma concerning the hospital
use of a microwave oven to warm blood needed in a transfusion. The
case involved a hip surgery patient, Norma Levitt, who died from a
simple blood transfusion. It seems the nurse had warmed the blood
in a microwave oven. This tragedy makes it very apparent that
there's much more to "heating" with microwaves than we've been led
to believe. Blood for transfusions is routinely warmed, but not in
microwave ovens. In the case of Mrs. Levitt, the microwaving
altered the blood and it killed her.
It's very obvious that this form of microwave radiation "heating"
does something to the substances it heats. It's also becoming quite
apparent that people who process food in a microwave oven are also
ingesting these "unknowns".
Because the body is electrochemical in nature, any force that
disrupts or changes human electrochemical events will affect the
physiology of the body. This is further described in Robert O.
Becker's book, The Body Electric, and in Ellen Sugarman's book,
Warning, the Electricity Around You May Be Hazardous to Your Health.
SCIENTIFIC EVIDENCE AND FACTS
In Comparative Study of Food Prepared Conventionally and in the
Microwave Oven, published by Raum & Zelt in 1992, at 3(2): 43,
it states :
"A basic hypothesis of natural medicine states that the
introduction into the human body of molecules and energies, to
which it is not accustomed, is much more likely to cause harm
than good. Microwaved food contains both molecules and energies
not present in food cooked in the way humans have been cooking
food since the discovery of fire. Microwave energy from the sun
and other stars is direct current based. Artificially produced
microwaves, including those in ovens, are produced from
alternating current and force a billion or more polarity
reversals per second in every food molecule they hit. Production
of unnatural molecules is inevitable. Naturally occurring amino
acids have been observed to undergo isomeric changes (changes in
shape morphing) as well as transformation into toxic forms,
under the impact of microwaves produced in ovens.
One short-term study found significant and disturbing changes in
the blood of individuals consuming microwaved milk and
vegetables. Eight volunteers ate various combinations of the
same foods cooked different ways. All foods that were processed
through the microwave ovens caused changes in the blood of the
volunteers. Hemoglobin levels decreased and over all white cell
levels and cholesterol levels increased. Lymphocytes decreased.
Luminescent (light-emitting) bacteria were employed to detect
energetic changes in the blood. Significant increases were found
in the luminescence of these bacteria when exposed to blood
serum obtained after the consumption of microwaved food."
THE SWISS CLINICAL STUDY
Dr. Hans Ulrich Hertel, who is now retired, worked as a food
scientist for many years with one of the major Swiss food companies
that do business on a global scale. A few years ago, he was fired
from his job for questioning certain processing procedures that
denatured the food.
In 1991, he and a Lausanne University professor published a
research paper indicating that food cooked in microwave ovens could
pose a greater risk to health than food cooked by conventional
means. An article also appeared in issue 19 of the Journal Franz
Weber in which it was stated that the consumption of food cooked in
microwave ovens had cancerous effects on the blood. The research
paper itself followed the article. On the cover of the magazine
there was a picture of the Grim Reaper holding a microwave oven in
one of his hands.
Dr. Hertel was the first scientist to conceive and carry out a
quality clinical study on the effects microwaved nutrients have on
the blood and physiology of the human body. His small but well
controlled study showed the degenerative force produced in
microwave ovens and the food processed in them. The scientific
conclusion showed that microwave cooking changed the nutrients in
the food; and, changes took place in the participants' blood that
could cause deterioration in the human system. Hertel's scientific
study was done along with Dr. Bernard H. Blanc of the Swiss Federal
Institute of Technology and the University Institute for
Biochemistry.
In intervals of two to five days, the volunteers in the study
received one of the following food variants on an empty stomach:
(1) raw milk; (2) the same milk conventionally cooked; (3)
pasteurized milk; (4) the same raw milks cooked in a microwave
oven; (5) raw vegetables from an organic farm; (6) the same
vegetables cooked conventionally; (7) the same vegetables frozen
and defrosted in a microwave oven; and (8) the same vegetables
cooked in the microwave oven. Once the volunteers were isolated,
blood samples were taken from every volunteer immediately before
eating. Then, blood samples were taken at defined intervals after
eating from the above milk or vegetable preparations.
Significant changes were discovered in the blood samples from the
intervals following the foods cooked in the microwave oven. These
changes included a decrease in all hemoglobin and cholesterol
values, especially the ratio of HDL (good cholesterol) and LDL (bad
cholesterol) values. Lymphocytes (white blood cells) showed a more
distinct short-term decrease following the intake of microwaved
food than after the intake of all the other variants. Each of these
indicators pointed to degeneration. Additionally, there was a
highly significant association between the amount of microwave
energy in the test foods and the luminous power of luminescent
bacteria exposed to serum from test persons who ate that food. This
led Dr. Hertel to the conclusion that such technically derived
energies may, indeed, be passed along to man inductively via eating
microwaved food.
According to Dr. Hertel,
"Leukocytosis, which cannot be accounted for by normal daily
deviations, is taken very seriously by hemotologists. Leukocytes
are often signs of pathogenic effects on the living system, such
as poisoning and cell damage. The increase of leukocytes with
the microwaved foods were more pronounced than with all the
other variants. It appears that these marked increases were
caused entirely by ingesting the microwaved substances.
This process is based on physical principles and has already
been confirmed in the literature. The apparent additional energy
exhibited by the luminescent bacteria was merely an extra
confirmation. There is extensive scientific literature
concerning the hazardous effects of direct microwave radiation
on living systems. It is astonishing, therefore, to realize how
little effort has been taken to replace this detrimental
technique of microwaves with technology more in accordance with
nature. Technically produced microwaves are based on the
principle of alternating current. Atoms, molecules, and cells
hit by this hard electromagnetic radiation are forced to reverse
polarity 1-100 billion times a second. There are no atoms,
molecules or cells of any organic system able to withstand such
a violent, destructive power for any extended period of time,
not even in the low energy range of milliwatts.
Of all the natural substances -- which are polar -- the oxygen
of water molecules reacts most sensitively. This is how
microwave cooking heat is generated -- friction from this
violence in water molecules. Structures of molecules are torn
apart, molecules are forcefully deformed, called structural
isomerism, and thus become impaired in quality. This is contrary
to conventional heating of food where heat transfers
convectionally from without to within. Cooking by microwaves
begins within the cells and molecules where water is present and
where the energy is transformed into frictional heat.
In addition to the violent frictional heat effects, called
thermic effects, there are also athermic effects which have
hardly ever been taken into account. These athermic effects are
not presently measurable, but they can also deform the
structures of molecules and have qualitative consequences. For
example the weakening of cell membranes by microwaves is used in
the field of gene altering technology. Because of the force
involved, the cells are actually broken, thereby neutralizing
the electrical potentials, the very life of the cells, between
the outer and inner side of the cell membranes. Impaired cells
become easy prey for viruses, fungi and other microorganisms.
The natural repair mechanisms are suppressed and cells are
forced to adapt to a state of energy emergency -- they switch
from aerobic to anaerobic respiration. Instead of water and
carbon dioxide, the cell poisons hydrogen peroxide and carbon
monoxide are produced."
The same violent deformations that occur in our bodies, when we are
directly exposed to radar or microwaves, also occur in the
molecules of foods cooked in a microwave oven. This radiation
results in the destruction and deformation of food molecules.
Microwaving also creates new compounds, called radiolytic
compounds, which are unknown fusions not found in nature.
Radiolytic compounds are created by molecular decomposition --
decay -- as a direct result of radiation.
Microwave oven manufacturers insist that microwaved and irradiated
foods do not have any significantly higher radiolytic compounds
than do broiled, baked or other conventionally cooked foods. The
scientific clinical evidence presented here has shown that this is
simply a lie. In America, neither universities nor the federal
government have conducted any tests concerning the effects on our
bodies from eating microwaved foods. Isn't that a bit odd? They're
more concerned with studies on what happens if the door on a
microwave oven doesn't close properly. Once again, common sense
tells us that their attention should be centered on what happens to
food cooked inside a microwave oven. Since people ingest this
altered food, shouldn't there be concern for how the same decayed
molecules will affect our own human biological cell structure?
INDUSTRY'S ACTION TO HIDE THE TRUTH
As soon as Doctors Hertel and Blanc published their results, the
authorities reacted. A powerful trade organization, the Swiss
Association of Dealers for Electro-apparatuses for Households and
Industry, known as FEA, struck swiftly in 1992. They forced the
President of the Court of Seftigen, Canton of Bern, to issue a
"gag order" against Drs. Hertel and Blanc. In March 1993, Dr.
Hertel was convicted for "interfering with commerce" and prohibited
from further publishing his results. However, Dr. Hertel stood his
ground and fought this decision over the years.
Not long ago, this decision was reversed in a judgment delivered in
Strasbourg, Austria, on August 25, 1998. The European Court of
Human Rights held that there had been a violation of Hertel's
rights in the 1993 decision. The European Court of Human Rights
also ruled that the "gag order" issued by the Swiss court in 1992
against Dr. Hertel, prohibiting him from declaring that microwave
ovens are dangerous to human health, was contrary to the right to
freedom of expression. In addition, Switzerland was ordered to pay
Dr. Hertel compensation.
WHO INVENTED MICROWAVE OVENS?
The Nazis, for use in their mobile support operations, originally
developed microwave "radiomissor" cooking ovens to be used for the
invasion of Russia. By being able to utilize electronic equipment
for preparation of meals on a mass scale, the logistical problem of
cooking fuels would have been eliminated, as well as the
convenience of producing edible products in a greatly reduced
time-factor.
After the war, the Allies discovered medical research done by the
Germans on microwave ovens. These documents, along with some
working microwave ovens, were transferred to the United States War
Department and classified for reference and "further scientific
investigation." The Russians had also retrieved some microwave
ovens and now have thorough research on their biological effects.
As a result, their use was outlawed in the Soviet Union. The
Soviets issued an international warning on the health hazards, both
biological and environmental, of microwave ovens and similar
frequency electronic devices.
Other Eastern European scientists also reported the harmful effects
of microwave radiation and set up strict environmental limits for
their usage. The United States has not accepted the European
reports of harmful effects, even though the EPA estimates that
radio frequency and microwave radiation sources in America are
increasing at 15% per year.
CARCINOGENS IN MICROWAVED FOOD
In Dr. Lita Lee's book, Health Effects of Microwave Radiation --
Microwave Ovens, and in the March and September 1991 issues of
Earthletter, she stated that every microwave oven leaks
electro-magnetic radiation, harms food, and converts substances
cooked in it to dangerous organ-toxic and carcinogenic products.
Further research summarized in this article reveal that microwave
ovens are far more harmful than previously imagined.
The following is a summary of the Russian investigations published
by the Atlantis Raising Educational Center in Portland, Oregon.
Carcinogens were formed in virtually all foods tested. No test food
was subjected to more microwaving than necessary to accomplish the
purpose, i.e., cooking, thawing, or heating to insure sanitary
ingestion. Here's a summary of some of the results:
+ Microwaving prepared meats sufficiently to insure sanitary
ingestion caused formation of d-Nitrosodienthanolamines, a
well-known carcinogen.
+ Microwaving milk and cereal grains converted some of their amino
acids into carcinogens.
+ Thawing frozen fruits converted their glucoside and galactoside
containing fractions into carcinogenic substances.
+ Extremely short exposure of raw, cooked or frozen vegetables
converted their plant alkaloids into carcinogens.
+ Carcinogenic free radicals were formed in microwaved plants,
especially root vegetables.
DECREASE IN NUTRITIONAL VALUE
Russian researchers also reported a marked acceleration of
structural degradation leading to a decreased food value of 60 to
90% in all foods tested. Among the changes observed were:
+ Deceased bio-availability of vitamin B complex, vitamin C,
vitamin E, essential minerals and lipotropics factors in all
food tested.
+ Various kinds of damaged to many plant substances, such as
alkaloids, glucosides, galactosides and nitrilosides.
+ The degradation of nucleo-proteins in meats.
MICROWAVE SICKNESS IS DISCOVERED
The Russians did research on thousands of workers who had been
exposed to microwaves during the development of radar in the
1950's. Their research showed health problems so serious that the
Russians set strict limits of 10 microwatts exposure for workers
and one microwatt for civilians.
In Robert O. Becker's book, The Body Electric, he described Russian
research on the health effects of microwave radiation, which they
called "microwave sickness." On page 314, Becker states:
"It's [Microwave sickness] first signs are low blood pressure
and slow pulse. The later and most common manifestations are
chronic excitation of the sympathetic nervous system [stress
syndrome] and high blood pressure. This phase also often
includes headache, dizziness, eye pain, sleeplessness,
irritability, anxiety, stomach pain, nervous tension, inability
to concentrate, hair loss, plus an increased incidence of
appendicitis, cataracts, reproductive problems, and cancer. The
chronic symptoms are eventually succeeded by crisis of adrenal
exhaustion and ischemic heart disease [the blockage of coronary
arteries and heart attacks]."
According to Dr. Lee, changes are observed in the blood chemistries
and the rates of certain diseases among consumers of microwaved
foods. The symptoms above can easily be caused by the observations
shown below. The following is a sample of these changes:
+ Lymphatic disorders were observed, leading to decreased ability
to prevent certain types of cancers.
+ An increased rate of cancer cell formation was observed in the
blood.
+ Increased rates of stomach and intestinal cancers were observed.
+ Higher rates of digestive disorders and a gradual breakdown of
the systems of elimination were observed.
MICROWAVE RESEARCH CONCLUSIONS
The following were the most significant German and Russian research
operations facilities concerning the biological effects of
microwaves:
The initial research conducted by the Germans during the
Barbarossa military campaign, at the Humbolt-Universitat zu
Berlin (1942-1943); and,
From 1957 and up to the present [until the end of the cold war],
the Russian research operations were conducted at: the Institute
of Radio Technology at Kinsk, Byelorussian Autonomous Region;
and, at the Institute of Radio Technology at Rajasthan in the
Rossiskaja Autonomous Region, both in the Union of the Soviet
Socialist Republics.
In most cases, the foods used for research analysis were exposed to
microwave propagation at an energy potential of 100
kilowatts/cm3/second, to the point considered acceptable for
sanitary, normal ingestion. The effects noted by both German and
Russian researchers is presented in three categories:
CATEGORY I, Cancer-Causing Effects
CATEGORY II, Nutritive Destruction of Foods
CATEGORY III, Biological Effects of Exposure
CATEGORY I
CANCER-CAUSING EFFECTS
[The first two points of Category I are not readable from our
report copy. The remainder of the report is intact.]
3. Creation of a "binding effect" to radioactivity in the
atmosphere, thus causing a marked increase in the amount of
alpha and beta particle saturation in foods;
4. Creation of cancer causing agents within protein hydrolysate
compounds* in milk and cereal grains [*these are natural
proteins that are split into unnatural fragments by the
addition of water];
5. Alteration of elemental food-substances, causing disorders in
the digestive system by unstable catabolism* of foods subjected
to microwaves [* the metabolic breakdown process];
6. Due to chemical alterations within food substances,
malfunctions were observed within the lymphatic systems
[absorbent vessels], causing a degeneration of the immune
potentials of the body to protect against certain forms of
neoplastics [abnormal growths of tissue];
7. Ingestion of microwaved foods caused a higher percentage of
cancerous cells within the blood serum [cytomas -- cell tumors
such as sarcoma];
8. Microwave emissions caused alteration in the catabolic
[metabolic breakdown] behavior of glucoside [hydrolyzed
dextrose] and galactoside [oxidized alcohol] elements within
frozen fruits when thawed in this manner;
9. Microwave emission caused alteration of the catabolic
[metabolic breakdown] behavior of plant alkaloids [organic
nitrogen based elements] when raw, cooked, or frozen vegetables
were exposed for even extremely short durations;
10. Cancer causing free radicals [highly reactive incomplete
molecules] were formed within certain trace mineral molecular
formations in plant substances, and in particular, raw
root-vegetables; and,
11. In a statistically high percentage of persons, microwaved foods
caused stomach and intestinal cancerous growths, as well as a
general degeneration of peripheral cellular tissues, with a
gradual breakdown of the function of the digestive and
excretive systems.
CATEGORY II
DECREASE IN FOOD VALUE
Microwave exposure caused significant decreases in the nutritive
value of all foods researched. The following are the most important
findings:
1. A decrease in the bioavailability [capability of the body to
utilize the nutriment] of B-complex vitamins, Vitamin C,
Vitamin E, essential minerals and lipotropics in all foods;
2. A loss of 60-90% of the vital energy field content of all
tested foods;
3. A reduction in the metabolic behavior and integration process
capability of alkaloids [organic nitrogen based elements],
glucosides and galactosides, and nitrilosides;
4. A destruction of the nutritive value of nucleoproteins in meats;
5. A marked acceleration of structural disintegration in all foods.
CATEGORY III
BIOLOGICAL EFFECTS OF EXPOSURE
Exposure to microwave emissions also had an unpredictably negative
effect upon the general biological welfare of humans. This was not
discovered until the Russians experimented with highly
sophisticated equipment and discovered that a human did not even
need to ingest the material substance of the microwaved food
substances: that even exposure to the energy-field itself was
sufficient to cause such adverse side effects that the use of any
such microwave apparatus was forbidden in 1976 by Soviet state law.
The following are the enumerated effects:
1. A breakdown of the human "life-energy field" in those who were
exposed to microwave ovens while in operation, with
side-effects to the human energy field of increasingly longer
duration;
2. A degeneration of the cellular voltage parallels during the
process of using the apparatus, especially in the blood and
lymphatic areas;
3. A degeneration and destabilization of the external energy
activated potentials of food utilization within the processes
of human metabolism;
4. A degeneration and destabilization of internal cellular
membrane potentials while transferring catabolic [metabolic
breakdown] processes into the blood serum from the digestive
process;
5. Degeneration and circuit breakdowns of electrical nerve
impulses within the junction potentials of the cerebrum [the
front portion of the brain where thought and higher functions
reside];
6. A degeneration and breakdown of nerve electrical circuits and
loss of energy field symmetry in the neuroplexuses [nerve
centers] both in the front and the rear of the central and
autonomic nervous systems;
7. Loss of balance and circuiting of the bioelectric strengths
within the ascending reticular activating system [the system
which controls the function of consciousness];
8. A long term cumulative loss of vital energies within humans,
animals and plants that were located within a 500-meter radius
of the operational equipment;
9. Long lasting residual effects of magnetic "deposits" were
located throughout the nervous system and lymphatic system;
10. A destabilization and interruption in the production of
hormones and maintenance of hormonal balance in males and
females;
11. Markedly higher levels of brainwave disturbance in the alpha,
theta, and delta wave signal patterns of persons exposed to
microwave emission fields, and;
12. Because of this brainwave disturbance, negative psychological
effects were noted, including loss of memory, loss of ability
to concentrate, suppressed emotional threshold, deceleration of
intellective processes, and interruptive sleep episodes in a
statistically higher percentage of individuals subjected to
continual range emissive field effects of microwave apparatus,
either in cooking apparatus or in transmission stations.
FORENSIC RESEARCH CONCLUSIONS
From the twenty-eight above enumerated indications, the use of
microwave apparatus is definitely not advisable; and, with the
decision of the Soviet government in 1976, present scientific
opinion in many countries concerning the use of such apparatus is
clearly in evidence.
Due to the problem of random magnetic residulation and binding
within the biological systems of the body (Category III:9), which
can ultimately effect the neurological systems, primarily the brain
and neuroplexuses (nerve centers), long term depolarization of
tissue neuroelectric circuits can result. Because these effects can
cause virtually irreversible damage to the neuroelectrical
integrity of the various components of the nervous system (I. R.
Luria, Novosibirsk 1975a), ingestion of microwaved foods is clearly
contraindicated in all respects. Their magnetic residual effect can
render the pyschoneural receptor components of the brain more
subject to influence psychologically by artificially induced
microwave radio frequency fields from transmission stations and TV
relay-networks.
The theoretical possibility of psycho telemetric influence (the
capability of affecting human behavior by transmitted radio signals
at controlled frequencies) has been suggested by Soviet
neuropsychological investigations at Uralyera and Novosibirsk
(Luria and Perov, 1974a, 1975c, 1976a), which can cause involuntary
subliminal psychological energy field compliance to operative
microwave apparatus.
FORENSIC RESEARCH DOCUMENT
Prepared By: William P. Kopp
A. R. E. C. Research Operations
TO61-7R10/10-77F05
RELEASE PRIORITY: CLASS I ROO1a
TEN REASONS TO THROW OUT YOUR MICROWAVE OVEN
From the conclusions of the Swiss, Russian and German scientific
clinical studies, we can no longer ignore the microwave oven
sitting in our kitchens. Based on this research, we will conclude
this article with the following:
1). Continually eating food processed from a microwave oven causes
long term -- permanent -- brain damage by "shorting out"
electrical impulses in the brain [de-polarizing or
de-magnetizing the brain tissue].
2). The human body cannot metabolize [break down] the unknown
by-products created in microwaved food.
3). Male and female hormone production is shut down and/or altered
by continually eating microwaved foods.
4). The effects of microwaved food by-products are residual [long
term, permanent] within the human body.
5). Minerals, vitamins, and nutrients of all microwaved food is
reduced or altered so that the human body gets little or no
benefit, or the human body absorbs altered compounds that
cannot be broken down.
6). The minerals in vegetables are altered into cancerous free
radicals when cooked in microwave ovens.
7). Microwaved foods cause stomach and intestinal cancerous
growths [tumors]. This may explain the rapidly increased rate
of colon cancer in America.
8). The prolonged eating of microwaved foods causes cancerous
cells to increase in human blood.
9). Continual ingestion of microwaved food causes immune system
deficiencies through lymph gland and blood serum alterations.
10). Eating microwaved food causes loss of memory, concentration,
emotional instability, and a decrease of intelligence.
HAVE YOU TOSSED OUT YOUR MICROWAVE OVEN YET?
The use of artificial microwave transmissions for subliminal
psychological control, a.k.a. "brainwashing", has also been proven.
We're attempting to obtain copies of the 1970's Russian research
documents and results written by Drs. Luria and Perov specifying
their clinical experiments in this area.
Written by Anthony Wayne and Lawrence Newell
International common Law Copyright 2000 by
The Christian Law Institute & Fellowship Assembly
Reprinted with permission of The Christian Law Institute,
http://lawgiver.org Contact: [EMAIL PROTECTED]
Updated on Tuesday, April 04, 2000
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