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]>
