There seemed to be a few requests for this posting. I thought that I would fwd it to the list again. Those not interested...delete now.
Kris > ---------- > From: Susan M. Yensen[SMTP:[email protected]] > Sent: Monday, June 01, 1998 3:46 AM > To: [email protected] > Subject: Re: microwave LONG > > Hi ,Here's some on microwaves FYI > Susan > > > HuDelivered-To: [email protected] > >Mailing-List: contact [email protected]; run by ezmlm > >Attached are some articles I found on the subject of microwaving > food. > >I used to use the microwave daily, but not any more > > > >Virg > > > >Re:The Hidden Hazards of Microwave Cooking > > > > * Messages sorted by: [ date ][ thread ][ subject ][ author ] > > * Next message: Shane Smith: "RE: microwave?" > > * Previous message: Beverly Allen: "Re: microwave?" > > > >Wed, 01 Apr 1998 20:38:36 -0700 > >John Wilson ([email protected]) > > > >Translated for Beverly: > > > >The Hidden Hazards of Microwave Cooking > > > >Recent research shows that microwave oven-cooked food > >suffers severe molecular damage. When eaten, it causes > >abnormal changes in human blood and immune systems.Not > >surprisingly, the public has been denied details on these > >significant health dangers. > > > >Extracted from NEXUS Magazine, Volume 2, #25 (April-May > >'95)[email protected] printed from the April 1994 > >edition of Acres, USA.Back in May of 1989, after Tom > >Valentine first moved to St Paul, Minnesota, he heard on the > >car radio a short announcement that bolted him upright in > >the driver's seat. The announcement was sponsored by Young > >Families, the Minnesota Extension Service of the University > >of Minnesota: "Although microwaves heat food quickly, they > >are not recommended for heating a baby's bottle," the > >announcement said. 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's 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." The report went on. > >"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." Valentine asked himself: If an established > >institution like the University of Minnesota can warn about > >the loss of particular nutrient qualities in microwaved baby > >formula or mother's milk, then somebody must know something > >about microwaving they are not telling everybody. > > > >A LAW SUITIn early 1991, word leaked out about a lawsuit in > >Oklahoma. A woman named Norma Levitt had hip surgery, only > >to be killed by a simple blood transfusion when a nurse > >"warmed the blood for the transfusion in a microwave oven"! > >Logic suggests that if heating or cooking is all there is to > >it, then it doesn't matter what mode of heating technology > >one uses. However, it is quite apparent that there is 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. Does it > >not therefore follow that this form of heating does, indeed, > >do 'something different' to the substances being heated? Is > >it not prudent to determine what that 'something different' > >might do? A funny thing happened on the way to the bank > >with all that microwave oven revenue: nobody thought about > >the obvious. Only 'health nuts' who are constantly aware of > >the value of quality nutrition discerned a problem with the > >widespread 'denaturing' of our food. Enter Hans Hertel. > > > >HANS HERTELIn the tiny town of Wattenwil, near Basel in > >Switzerland, there lives a scientist who is alarmed at the > >lack of purity and naturalness in the many pursuits of > >modern mankind. He worked as a food scientist for several > >years with one of the many major Swiss food companies that > >do business on a global scale. A few years ago, he was fired > >from his job for questioning procedures in processing food > >because they denatured it. "The world needs our help," Hans > >Hertel told Tom Valentine as they shared a fine meal at a > >resort hotel in Todtmoss, Germany. "We, the scientists, > >carry the main responsibility for the present unacceptable > >conditions. It is therefore our job to correct the situation > >and bring the remedy to the world. I am striving to bring > >man and techniques back into harmony with nature. We can > >have wonderful technologies without violating nature." > >Hans is an intense man, driven by personal knowledge of > >violations of nature by corporate man and his > >state-supported monopolies in science, technology and > >education. At the same time, as the two talked, his > >intensity shattered into a warm smile and he spoke of the > >way things could be if mankind's immense talent were to work > >with nature and not against her. Hans Hertel is the first > >scientist to conceive of and carry out a quality study on > >the effects of microwaved nutrients on the blood and > >physiology of human beings. This small but well-controlled > >study pointed the firm finger at a degenerative force of > >microwave ovens and the food produced in them. > > > >The conclusion was clear: microwave cooking changed the > >nutrients so that changes took place in the participants' > >blood; these were not healthy changes but were changes that > >could cause deterioration in the human systems. Working > >with Bernard H. Blanc of the Swiss Federal Institute of > >Technology and the University Institute for Biochemistry, > >Hertel not only conceived of the study and carried it out, > >he was one of eight participants. "To control as many > >variables as possible, we selected eight individuals who > >were strict macrobiotic diet participants from the > >Macrobiotic Institute at Kientel, Switzerland," Hertel > >explained. "We were all housed in the same hotel environment > >for eight weeks. There was no smoking, no alcohol and no > >sex." One can readily see that this protocol makes sense. > >After all, how could you tell about subtle changes in a > >human's blood from eating microwaved food if smoking, booze, > >junk food, pollution, pesticides, hormones, antibiotics and > >everything else in the common environment were also > >present? "We had one American, one Canadian and six > >Europeans in the group. I was the oldest at 64 years, the > >others were in their 20s and 30s," Hertel added. > > > >Valentine published the results of this study in Search for > >Health in the Spring of 1992. But the follow-up information > >is available only in a later edition, and also in Acres, > >USA. In intervals of two to five days, the volunteers in > >the study received one of the food variants on an empty > >stomach. The food variants were: raw milk from a biofarm > >(no. 1); the same milk conventionally cooked (no. 2); > >pasteurised milk from Intermilk Berne (no. 3); the same raw > >milk cooked in a microwave oven (no. 4); raw vegetables from > >an organic farm (no. 5); the same vegetables cooked > >conventionally (no. 6); the same vegetables frozen and > >defrosted in the microwave oven (no. 7); and the same > >vegetables cooked in the microwave oven (no. 8). The overall > >experiment had some of the earmarks of the Pottenger cat > >studies, except that now human beings were test objects, the > >experiment's time-frame was shorter, and a new heat form was > >tested. > >Once the volunteers were isolated at the resort hotel, the > >test began. Blood samples were taken from every volunteer > >immediately before eating. Then blood samples were taken at > >defined intervals after eating from the above-numbered milk > >or vegetable preparations. Sig-nificant changes were > >discovered in the blood of the volunteers who consumed foods > >cooked in the microwave oven. These changes included a > >decrease in all haemoglobin values and cholesterol values, > >especially the HDL (good cholesterol) and LDL (bad > >cholesterol) values and ratio. 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 point in a > >direction away from robust health and toward 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 Hertel to the > >conclusion that such technically derived energies may, > >indeed, be passed along to man inductively via consumption > >of microwaved food. > >"This process is based on physical principles and has > >already been confirmed in the literature," Hertel explained. > >The apparent additional energy exhibited by the luminescent > >bacteria was merely extra confirmation. "There is extensive > >scientific literature concerning the hazardous effects of > >direct microwave radiation on living systems," Hertel > >continued. "It is astonishing, therefore, to realise how > >little effort has been made 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 to 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. > > > >HEATING FOOD"This is contrary to conventional heating of > >food, in which 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." The question naturally > >arises: What about microwaves from the sun? Aren't they > >harmful? Hertel responded: "The microwaves from the Sun are > >based on principles of pulsed direct current. These rays > >create no frictional heat in organic substance." In > >addition to violent frictional heat effects (called thermic > >effects), there are also athermic effects which have hardly > >ever been taken into account, Hertel added. "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 > >neutralising the electrical potentials-the very life of the > >cells-between the outer and inner sides of the cell > >membranes. Impaired cells become easy prey for viruses, > >fungi and other micro-organisms. 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, > >hydrogen peroxide and carbon monoxide are produced." It has > >long been pointed out in the literature that any reversal of > >healthy cell processes may occur because of a number of > >reasons, and our cells then revert from a "robust oxidation" > >to an unhealthy "fermentation". > >The same violent friction and athermic deformations that can > >occur in our bodies when we are subjected to radar or > >microwaves, happens to the molecules in the food cooked in a > >microwave oven. In fact, when anyone microwaves food, the > >oven exerts a power input of about 1,000 watts or more. This > >radiation results in destruction and deformation of > >molecules of food, and in the formation of new compounds > >(called radiolytic compounds) unknown to man and nature. > >Today's established science and technology argues forcefully > >that microwaved food and irradiated foods do not have any > >significantly higher "radiolytic compounds" than do broiled, > >baked or other conventionally cooked foods-but microwaving > >does produce more of these critters. Curiously, neither > >established science nor our ever-protective government has > >conducted tests-on the blood of the eaters-of the effects of > >eating various kinds of cooked foods. Hertel and his group > >did test it, and the indication is clear that something is > >amiss and that larger studies should be funded. The > >apparently toxic effects of microwave cooking is another in > >a long list of unnatural additives in our daily diets. > >However, the establishment has not taken kindly to this > >work. > >"The first drawing of blood samples took place on an empty > >stomach at 7.45 each morning," Hertel explained. "The second > >drawing of blood took place 15 minutes after the food > >intake. The third drawing was two hours later." >From each > >sample, 50 millilitres of blood was used for the chemistry > >and five millimetres for the haematology and the > >luminescence. The haematological examinations took place > >immediately after drawing the samples. Erythrocytes, > >haemoglobin, mean haemoglobin concentration, mean > >haemoglobin content, leukocytes and lymphocytes were > >measured. The chemical analysis consisted of iron, total > >cholesterol, HDL cholesterol and LDL cholesterol.The results > >of erythrocyte, haemoglobin, haematocrit and leukocyte > >determinations were at the "lower limits of normal" in those > >tested following the eating of the microwaved samples. > >"These results show anaemic tendencies. The situation became > >even more pronounced during the second month of the study," > >Hertel added. "And with those decreasing values, there was a > >corresponding increase of cholesterol values." Hertel > >admits that stress factors, from getting punctured for the > >blood samples so often each day, for example, cannot be > >ruled out, but the established baseline for each individual > >became the "zero values" marker, and only changes from the > >zero values were statistically determined. With only one > >round of test substances completed, the different effects > >between conventionally prepared food and microwaved food > >were marginal-although noticed as definite "tendencies". As > >the test continued, the differences in the blood markers > >became "statistically significant". The changes are > >generally considered to be signs of stress on the body. For > >example, erythrocytes tended to increase after eating > >vegetables from the microwave oven. Haemoglobin and both of > >the mean concentration and content haemoglobin markers also > >tended to decrease significantly after eating the microwaved > >substances. > > > >LEUKOCYTOSIS"Leukocytosis," Hertel explained, "which cannot > >be accounted for by normal daily deviations such as > >following the intake of food, is taken seriously by > >haematologists. Leukocyte response is especially sensitive > >to stress. They are often signs of pathogenic effects on the > >living system, such as poisoning and cell damage. The > >increase of leukocytes with the microwaved foods was more > >pronounced than with all the other variants. It appears that > >these marked increases were caused entirely by ingesting the > >microwaved substances." The cholesterol markers were very > >interesting, Hertel stressed: "Common scientific belief > >states that cholesterol values usually alter slowly over > >longer periods of time. In this study, the markers increased > >rapidly after the consumption of the microwaved vegetables. > >However, with milk, the cholesterol values remained the same > >and even decreased with the raw milk significantly." > >Hertel believes his study tends to confirm newer scientific > >data that suggest cholesterol may rapidly increase in the > >blood secondary to acute stress. "Also," he added, "blood > >cholesterol levels are less influenced by cholesterol > >content of food than by stress factors. Such stress-causing > >factors can apparently consist of foods which contain > >virtually no cholesterol-the microwaved vegetables." It is > >plain to see that this individually financed and conducted > >study has enough meat in it to make anyone with a modicum of > >common sense sit up and take notice. Food from the microwave > >oven caused abnormal changes, representing stress, to occur > >in the blood of all the test individuals. Biological > >individuality, a key variable that makes a mockery of many > >allegedly scientific studies, was well accounted for by the > >established baselines. So, how has the brilliant world of > >modern technology, medicine and 'protect the public' > >government reacted to this impressive effort? > > > >A GAG ORDERAs soon as Hertel and Blanc announced their > >results, the hammer of authority slammed down on them. A > >powerful trade organisation, the Swiss Association of > >Dealers for Electroapparatuses for Households and Industry, > >known simply as FEA, struck swiftly. They forced the > >President of the Court of Seftigen, Kanton Bern, to issue a > >'gag order' against Hertel and Blanc. The attack was so > >ferocious that Blanc quickly recanted his support-but it was > >too late. He had already put into writing his views on the > >validity of the studies where he concurred with the opinion > >that microwaved food caused the blood abnormalities. > >Hertel stood his ground, and today is steadfastly demanding > >his rights to a trial. Preliminary hearings on the matter > >have been appealed to higher courts, and it's quite obvious > >the powers that be do not want a 'show trial' to erupt on > >this issue. In March 1993, the court handed down this > >decision based upon the complaint of the FEA:"Consideration. > > > >1. Request from the plaintiff (FEA) to prohibit the > >defendant (Dr Ing. Hans Hertel) from declaring that food > >prepared in the microwave oven shall be dangerous to health > >and lead to changes in the blood of consumers, giving > >reference to pathologic troubles as also indicative for the > >beginning of a cancerous process. The defendant shall be > >prohibited from repeating such a statement in publications > >and in public talks by punishment laid down in the law. > >2. The jurisdiction of the judge is given according to law. > >3. The active legitimacy of the plaintiff is given according > >to the law. > >4. The passive legitimacy of the defendant is given by the > >fact that he is the author of the polemic [published study] > >in question, especially since the present new and revised > >law allows to exclude the necessity of a competitive > >situation, therefore delinquents may also be persons who are > >not co-competitors, but may damage the competing position of > >others by mere declarations. [Apparently, Swiss > >corporations have lobbied in a law that nails "delinquents" > >who disparage products and might do damage to commerce by > >such remarks. So far, the US Constitution still preserves > >freedom of the press.] > >5. Considering the relevant situation it is referred to > >three publications: the public renunciation [sic] of the > >so-called co-author Professor Bernard Blanc, the expertise > >of Professor Teuber [expert witness from the FEA] about the > >above-mentioned publication, the opinion of the public > >health authorities with regard to the present stage of > >research with microwave ovens as well as to repeated > >statements from the side of the defendant about the danger > >of such ovens. > >6. It is not considered of importance whether or not the > >polemic of the defendant meets the approval of the public, > >because all that is necessary is that a possibility exists > >that such a statement could find approval with people not > >being experts themselves. Also, advertising involving fear > >is not allowed and is always disqualified by the law. The > >necessity for a fast interference is in no case more advised > >than in the processes of competition. Basically, the > >defendant has the right to defend himself against such > >accusations. This right, however, in cases of pressing > >danger with regard to impairing the rights of the plaintiff > >when this is requested. > > > >Conclusion.On grounds of this pending request of the > >plaintiff, the court arrives at the conclusion that because > >of special presuppositions as in this case, a definite > >disadvantage for the plaintiff does exist, which may not > >easily be repaired, and therefore must be considered to be > >of immediate danger. The case thus warrants the request of > >the plaintiff to be justified, even without hearing the > >defendant. Also, because it is not known when the defendant > >will bring further statements into the public. The judge is > >also of the opinion that because the publications are made > >up to appear as scientific, and therefore especially > >reliable-looking, they may cause additional bad > >disadvantages. It must be added that there does obviously > >not exist a just reason for this publication because there > >is no public interest for pseudo-scientific unproved > >declarations. Finally, these ordered measures do not prove > >to be disproportionate. The defendant is prohibited, under > >punishment of up to F5,000, or up to one year in prison, to > >declare that food prepared in microwave ovens is dangerous > >to health and leads to pathologic troubles as also > >indicative for the beginning of a cancerous process. The > >plaintiff pays the costs. (Signed) President of the Court > >of Seftigen Kraemer." > >If you cannot imagine this kind of decision coming from a > >court in the United States, you have not been paying > >attention to the advances of administrative law. Hertel > >defied the court and has loudly demanded a fair hearing on > >the truth of his claims. The court has continued to delay, > >dodge, appeal and avoid any media-catching confrontation. As > >of this writing, Hans is still waiting for a hearing with > >media coverage-and he's still talking and publishing his > >findings. > >"They have not been able to intimidate me into silence, and > >I will not accept their conditions," Hertel declared. "I > >have appeared at large seminars in Germany, and the study > >results have been well-received. Also, I think the > >authorities are aware that scientists at Ciba-Geigy [the > >world's largest pharmaceutical company, headquartered in > >Switzerland] have vowed to support me in court." As those > >powerful special interests in Switzerland who desire to sell > >microwave ovens by the millions continued to suppress open > >debate on this vital issue for modern civilisation, new > >microwave developments blossomed in the United States. > > > >INFANT DANGERIn the journal Pediatrics (vol. 89, no. 4, > >April 1992), there appeared an article titled, "Effects of > >Microwave Radiation on Anti-infective Factors in Human > >Milk". Richard Quan, M.D. from Dallas, Texas, was the lead > >name of the study team. John A. Kerner, M.D., from Stanford > >University, was also on the research team, and he was quoted > >in a summary article on the research that appeared in the 25 > >April 1992 issue of Science News. To get the full flavour of > >what may lie ahead for microwaving, here is that summary > >article: "Women who work outside the home can express and > >store breast milk for feedings when they are away. But > >parents and caregivers should be careful how they warm this > >milk. A new study shows that microwaving human milk-even at > >a low setting-can destroy some of its important > >disease-fighting capabilities. > >"Breast milk can be refrigerated safely for a few days or > >frozen for up to a month; however, studies have shown that > >heating the milk well above body temperature-37°ree;C-can > >break down not only its antibodies to infectious agents, but > >also its lysozymes or bacteria-digesting enzymes. So, when > >paediatrician John A. Kerner, Jr, witnessed neonatal nurses > >routinely thawing or reheating breast milk with the > >microwave oven in their lounge, he became concerned. "In > >the April 1992 issue of Pediatrics (Part I), he and his > >Stanford University co-workers reported finding that > >unheated breast milk that was microwaved lost lysozyme > >activity, antibodies and fostered the growth of more > >potentially pathogenic bacteria. Milk heated at a high > >setting (72°ree;C to 98°ree;C) lost 96 per cent of its > >immunoglobulin-A antibodies, agents that fend off invading > >microbes. > >"What really surprised him, Kerner said, was finding some > >loss of anti-infective properties in the milk microwaved at > >a low setting-and to a mean of just 33.5°ree;C. Adverse > >changes at such low temperatures suggest 'microwaving itself > >may in fact cause some injury to the milk above and beyond > >the heating'. "But Randall M. Goldblum of the University of > >Texas Medical Branch in Galveston disagrees, saying: 'I > >don't see any compelling evidence that the microwaves did > >any harm. It was the heating.' Lysozyme and antibody > >degradation in the coolest samples may simply reflect the > >development of small hot spots-potentially 60°ree;C or > >above-during microwaving, noted Madeleine Sigman-Grant of > >Pennsylvania State University, University Park. And that's > >to be expected, she said, because microwave heating is > >inherently uneven-and quite unpredictable when volumes less > >than four millilitres are involved, as was the case in the > >Kerner's study. > > > >"Goldblum considers use of a microwave to thaw milk an > >especially bad idea, since it is likely to boil some of the > >milk before all has even liquefied. Stanford University > >Medical Center no longer microwaves breast milk, Kerner > >notes. And that's appropriate, Sigman-Grant believes, > >because of the small volumes of milk that hospitals > >typically serve newborns-especially premature infants." > > > >CHASING A STORYJournalist Tom Valentine, after chasing this > >story, found it interesting that 'scientists' have so many > >'beliefs' to express rather than prove fact. Yet facts > >eventually snuff out credential-based conjecture. > >Researcher Quan, in a phone interview, said that he believed > >the results of research so far warranted further detailed > >study of the effects of microwave cooking on nutrients. The > >summary sentence in an abstract of the research paper is > >very clear: "Microwaving appears to be contra-indicated at > >high temperatures, and questions regarding its safety exist > >even at low temperatures." > >The final statement of the study conclusion reads:"This > >preliminary study suggests that microwaving human milk could > >be detrimental. Further studies are needed to determine > >whether and how microwaving could safely be done." > >Unfortunately, further studies are not scheduled at this > >time. If there are so many indications that the effects of > >microwaves on foods can degrade the foods far above the > >known breakdowns of standard cooking, is it not reasonable > >to conduct exhaustive studies on living, breathing human > >beings to determine if it's possible that eating microwaved > >foods continuously, as many people do, can be significantly > >detrimental to individual health? > >If you wanted to introduce a herbal supplement into the > >American mainstream and make any health claims for it, you > >would be subjected to exhaustive documentation and costly > >research. Yet the microwave-oven industry had only to prove > >that the dangerous microwaves could, indeed, be contained > >within the oven and not escape into the surrounding area > >where the radiation could do damage to people. The industry > >must admit that some microwaves escape even in the best-made > >ovens. So far, not one thought has been given by the > >industry to the possibility that the nutrients could be so > >altered as to be deleterious to health. Well, this makes > >sense in a land that encourages farmers to poison crops and > >soils with massive amounts of synthesised chemicals, and > >encourages food processors to use additives that enhance > >shelf-life of foods regardless of the potential for > >degrading the health of the consumer. How many hundreds of > >pounds of microwaved food per capita is consumed in America > >each year? Are we going to continue to take it from > >established authority, without question, on the premise that > >they know best? _ _ _ > > > > * Next message: Shane Smith: "RE: microwave?" > > * Previous message: Beverly Allen: "Re: microwave?" > > > > The Dangers of Microwave Cooking > > [Image] > > Recent reseaerch shows that microwave oven cooked food suffers > > severe molecular damage. When eaten, it causes abnormal changes > in > > human blood and immune systems. Not surprisingly the public has > been > > denied details on these significant health dangers. Significant > changes > > were discovered in the blood of volunteers who consumed foods > cooked > > in a microwave oven. These changes included a decrease in all > haemoglobin > > values and cholesterol values. Lymphocytes (white blood cells) > showed a > > more distinct short-term decrease following intake of microwaved > food. > > A number of warnings have been made public. For example, The > > University of Minnesota has stated that: "...Heating (a baby's > 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". This is of course, > expressed in > > the mildest form so as not to cause panic. Furthermore, a lawsuit in > 1991, > > attmepted to obtain compenstation for the family of a woman who > died, > > after the blood being used for a transfusion was heated in a > microwave. > > Essentially, a microwave works by passing microwaves (high > energy > > radiation of approx. 1010 Hz) through the food. This causes the > reactive > > oxygen in the water molecules present in the food to vibrate > violently. > > The friction caused by this movement generates heat; it also > causes > > substantial damage to the surrounding molecules, often tearing > them > > apart, or forcefully deforming them (called structural isomerism). > This > > deformation can impair the quality of nutrients. > > This information was obtained from the April-May (1995) issue of > Nexus > > magazine and from Jerry Adams > > [Image]Ê HOMEPAGE > > > > > > > > MICROWAVE LEAKAGE DETECTOR to Protect Your Family > >--------------------------------------------------------------------- > ------- > > > >ÊÊ Ê Ê Ê Ê[Image] > > > >Microwave Leakage Can Cause: > > > > * ÊSkin Cancer Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê * > > Temporary Sterility (men) > > > > * ÊBirth Defects (women) Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê * Cataracts > > > > * ÊDizzines and Headaches Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê*Blood Disorders > > > > Ê Ê Ê Ê MICROWAVE Radiation Leakage > > > > What is it?Ê > > > > Microwave radiation is odorless and invisible and therefore hard > > to detect. Microwave oven radiation is present whenever a > > microwave oven is turned on. The microwave energy causes the > water > > molecules in the food to vibrate rapidly. This rapid vibration > > produces heat which, in turn, cooks the food. It can also > > penetrate through living tissue which is why exposure is harmful > > to our health. Once you turn off the oven, the microwaves > > disappear but until then, you may be exposing yourself to > > dangerous levels of radiation leakage. > > > >Ê Ê Ê Ê Do Microwaves Leak? > > > > A survey conducted among the Professional Service Associates, a > > group of microwave repair servicemen, indicated that over 56% of > > microwave ovens two years or older leaked levels of radiation > 10% > > higher than the safety standards set by the FDA. Ê More often > than > > not, a simple adjustment was all that was needed to stop the > > leakage. > > > >Ê Ê Ê Ê What Causes Microwave Ovens To Leak? > > > >Ê Ê Ê Ê Slamming the oven door, dirt or food particles caught in the > door > >seals and hinges, or basic Ê Ê Ê Ê wear and tear all cause the oven > door to > >slightly seperate from the oven enclosure. ÊOnce Ê Ê Ê Ê Ê this > happens, > >invisible, but highly dangerous microwaves leak through the small > space and > >Ê Ê Ê Ê Ê cause irreversible damage and injury to the user. > > > >Ê Ê Ê How Dangerous are Microwaves to People? > > > > The FDA has established microwave radiation exposure levels > > greater than 5mw/cm2 to be dangerous, but many medical experts > > disagree and think this level should be lowered. Independent > > studies have revealed levels much lower can cause: > > > > * Skin Cancer Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê ÊÊ Ê > Headaches > > and Dizziness > > * Cataracts Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê > ÊBlood > > Disorders > > * Birth Defects in Pregnant Women Ê Ê Ê Ê Ê Ê Ê ÊCentral Nervous > System > > Damage > > * Temporary Sterility in Men Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê Ê > ÊCardiovascular > > Problems > > * Interference with some Pacemakers Ê Ê Ê Ê Ê ÊÊIncreased Stress > > * Decrease in Immune System Competency > > > > Particularly vulnerable to excessive microwave radiation is the > > developing fetus. The lens of the eye and the testes are also > > vulnerable because of the body's inability to cool down these > > areas. There are Safety Tips for reducing the risks associated > > with microwave radiation. > > > >How Can I Tell if My Microwave Oven Leaks? > > > > There are inexpensive products available in most hardware stores > > used to test for hazardous leaks. One such product is the > Detecto > > Card by Enzone. If you do have a dangerous leak, you should not > > use the microwave oven until it is properly repaired. > > > > Life is Fragile. Handle with Prayer > Susan > > > > -- > The silver-list is a moderated forum for discussion of colloidal > silver. > > To join or quit silver-list or silver-digest send an e-mail message > to: > [email protected] -or- [email protected] > with the word subscribe or unsubscribe in the subject: line. > > To post, address your message to: [email protected] > > List maintainer: Mike Devour <[email protected]> > -- The silver-list is a moderated forum for discussion of colloidal silver. To join or quit silver-list or silver-digest send an e-mail message to: [email protected] -or- [email protected] with the word subscribe or unsubscribe in the subject: line. To post, address your message to: [email protected] List maintainer: Mike Devour <[email protected]>
