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Hilary
> Effects of Microwaves on Humans
>
> Subject
Report
>
> The following report was written some years ago. I am
working with a copy that is difficult to read so please note that there may be
some typographica l errors for I am unable to clearly see all the printed
material. There is one section missing from the report and as I am unable to
locate the author I can not include the omitted section. =
>
>
Hilary
>
> FORENSIC RESEARCH DOCUMENT
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>
TO61-7R10/10-77F05
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>
> RELEASE PRIORITY: CLASS I
ROO1a
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>
> RESEARCH HISTORY: The microwave radiomissor
cooking ovens were originally researched and developed by the Nazis for use by
the mobile support operations for the invasion of the Soviet Union. 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 close of World War II, the
Allies discovered the medical research and documentation concerning these
apparatuses. These documents and the experimental microwave equipment was
transferred to the U. S. War Department, and classified for reference and
scientific investigation. The Soviet Union also retrieved some of the devices,
and proceeded to undertake experimentation on a separate basis.
>
>
> The Russians have been the most diligent in their research on the
biological effects of microwave ovens, and have outlawed their use, and have
also issued an international warning concerning the possible biological and
environmental damage that can be caused by the use of this and similar-frequency
electronic apparatus.
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>
> FORENSIC RESEARCH ACTIVITIES
SUMMARY
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>
> The following are 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 Humbolot-Uviversitat zu Berlin (1942-1943): then,
beginning in 1957 and up to the present, the Russian research operations are
being conducted at the Institute of Radio Technology at Kinsk, Byelorussian
Autonomous Region; also at the Institute of Radio Technology at Rajasthan in the
Rossiskaja Autonomous Region, both in the Union of the Soviet Socialist
Republics.
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>
> 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.
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>
> The effects noted by the German and Russian
researchers will be presented in three categories: Category I, Cancer-Causing
Effects; Category II, Nutritive Destruction of Foods; and Category III,
Biological Effects of Exposure. [The first two points of Category I are missing.
The remainder of the report is intact]
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>
> 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;
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>
> 4. Creation of cancer-causing agents within
protein-hydrolysate compounds in milk and cereal grains;
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>
> 5. Alteration of elemental food-substances, causing disorders in the
digestive system by unstable catabolism (breakdown) of foods subjected to
microwaves;
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> 6. Due to chemical alternations within
food-substances, malfunctions were observed within the lymphatic systems,
causing a degeneration of the immune- potentials of the body to protect against
certain forms of neoplastics (cancerous growths);
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> 7.
Ingestion of microwaved foods caused a higher percentage of cancerous cells
within the blood serum (cytomas);
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> 8. Microwave
emissions caused alteration in the catabolic (breakdown) behavior of
glucoside-and galactoside-elements within frozen fruits when thawed in this
manner;
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> 9. Microwave emission caused alteration of the
catabolic (breakdown) behavior of plant-alkaloids (elemental substances) when
raw, cooked, or frozen vegetables were exposed for even extremely short
durations;
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> 10. Cancer-causing free-radicals were
formed within certain trace-mineral molecular formations in plant substances,
and in particular, raw root-vegetables; and
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> 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;
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>
> 2. A loss of
60-90% of the vital-energy field content of all tested foods;
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> 3. A reduction in the metabolic behavior and integration-process
capability of alkaloids (basic plant substances in fruits and vegetables),
glucosides and galactosides (basic plant substances), and nitrilosides (basic
plant substances);
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> 4. A destruction of the nutritive
value of nucleoproteins in meats, and;
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> 5. A marked
acceleration of structural disintegration in all foods.
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>
> CATEGORY III: BIOLOGICAL EFFECTS OF EXPOSURE: Exposure to microwave
emissions had an unpredictably negative effect upon the general biological
welfare of humans also. 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.
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>
> The following are the enumerated
effects:
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>
> 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 sera;
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>
> 3. A degeneration and
destabilization of the external-energy activated potentials of food-utilization
within the processes of human metabolism;
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>
> 4. A
degeneration and destabilization of internal-cellular membrane potentials while
transferring catabolic (breakdown) processes into the blood serum form the
digestive process;
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> 5. A degeneration and circuital
breakdown of electrical nerve-impulses with in the junction-potentials of the
cerebrum;
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> 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;
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> 7. Loss of balance and circuiting of
the bioelectric strengths within the ascending reticular activating system (the
system which controls the function of waking consciousness);
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>
> 8. A long-term cumulative loss of vital energies within humans, animals
and plants which were located within a 500-meter radius of the operational
equipment;
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> 9. Long-lasting residual effects of
magnetic "deposits" were located throughout the nervous system and
lymphatic system;
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>
> 10. A destabilization and
interruption in the production of hormones and maintenance of hormonal balance
in males and females;
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>
> 11. Markedly higher levels of
brainwave disturbance in the alpha, theta, and delta-wave signal patterns of
persons exposed to microwave emission fields, and;
>
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> 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 INDICATIONS: From the twenty-eight above enumerated indications, the
use of microwave apparatus is definitely no advisable: and with the decision of
the Soviet government in 1976 (see Introduction to Category III), 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), longer-term
depolarization of tissue-neuroelectronic circuits can results. Because these
effects can cause virtually irremissable damage to the neuroelectrical integrity
of the various components of the nervous system (I. R. Luria, Novosibirsk
1975c), 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
psychotelemmetric influence (the capability of affecting human behavior by
transmitted radio signals at controlled frequencies) has been suggested by
Soviet neuropshychological investigations at Uralyera and Novosibirsk (Luria and
Perov, 1974a, 1975c, 1976a), which can cause involuntary subliminal
psychological energy field compliance to operative microwave apparatus.
>
>
> DOCUMENT PREPARED BY: William P. Kopp A. R. E. C. Research
Operations.
[EMAIL PROTECTED]
