-Caveat Lector- -> SNETNEWS Mailing List http://www.mercola.com/article/microwave/hazards.htm 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. 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? After you throw out your microwave you can use a toaster oven as a replacement. It works well for most and is nearly as quick. 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. 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