Another article on same subject

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.

 I have often been asked by my patients whether cooking with microwave ovens is healthy or not. I did not really have an objective, scientific answer to give, as I had not really researched the matter. Well, recentlyI decided to do some useful research into the question of microwave cooking. I had a hunch that it was NOT healthy, and this was confirmed by my research! I will share with you in summary some of the interesting facts that I dug up from my research.

 In 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"! (J. Nat. Sci, 1998; 1:2-7). 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 micro-waving altered the blood and it killed her.

 HANS HERTEL in 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 point that he was desperately trying to make to the public is vital to consumer interests: Any food eaten that has been cooked or defrosted in a microwave oven can cause changes in the blood indicative of a developing pathological process that is also found in cancer.

 Nevertheless, for all this time, Hertel has been effectively gagged by the manufacturers of microwave ovens who have effectively used trade laws and the Swiss court to muzzle him - even to threaten him with personal ruin, an all too known tactic used by those threatened by natural medicine and the truth!

 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 micro-waved 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 inthe 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 bio-farm (no. 1); the same milk conventionally cooked (no.2); pasteurized 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 samevegetables frozen and defrosted in the microwave oven (no. 7); and the same vegetables cooked in the microwave oven (no. 8). 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.

 Significant changes were discovered in the blood of the volunteers who consumed foods cooked in the microwave oven. These changes included a decrease in all hemoglobin 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 micro-waved 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 micro-waved food.

 "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 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 milliliters of blood was used for the chemistry and five millimeters for the hematology and the luminescence. The hematological examinations took place immediately after drawing the samples. Erythrocytes, hemoglobin, mean hemoglobin concentration, mean hemoglobin content, leukocytes and lymphocytes were measured. The chemical analysis consisted of iron, total cholesterol, HDL cholesterol and LDL cholesterol.  The results of erythrocyte, hemoglobin, haematocrit and leukocyte determinations were at the "lower limits of normal" in those tested following the eating of the micro-waved samples. "These results show anemic 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.

After the World War II, the Russians also experimented with microwave ovens. From 1957 up to recently, their research has been carried out mainly at the Institute of Radio Technology at Klinsk, Byelorussia. According to US researcher William Kopp, who gathered much of the results of Russian and German research - and was apparently prosecuted for doing so (J. Nat. Sci, 1998; 1:42-3) - the following effects were observed by Russian forensic teams:

 * d-Nitrosodiethanolamine (a well-known cancer-causing agent)
 * Destabilization of active protein biomolecular compound
 * Creation of a binding effect to radioactivity in the atmosphere
 * Creation of cancer-causing agents within protein-hydrosylatecompounds in milk and cereal grains;

  2. Microwave emissions also caused alteration in the catabolic (breakdown) behavior of glucoside - and galactoside - elements within frozen fruits when thawed in this way;

   3. Microwaves altered catabolic behavior of plant-alkaloids when raw, cooked or frozen vegetables were exposed for even very short periods;

 4. Cancer-causing free radicals were formed within certain trace-mineral molecular formations in plant substances, especially in raw root vegetables;

 5. Ingestion of micro-waved foods caused a higher percentage of cancerous cells in blood;

 6. Due to chemical alterations within food substances, malfunctions occurred in the lymphatic system, causing degeneration of the immune system's capacity to protect itself against cancerous growth;

 7. The unstable catabolism of micro-waved foods altered their elemental food substances, leading to disorders in the digestive system;

 8. Those ingesting micro-waved foods showed a statistically higher incidence of stomach and intestinal cancers, plus a general degeneration of peripheral cellular tissues with a gradual breakdown of digestive and excretory system function;

 9. Microwave exposure caused significant decreases in the nutritional value of all foods studied, particularly:

 INFANT DANGER - In 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 flavor of what may lie ahead for micro-waving, 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 micro-waving 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 degree centigrade - can break down not only its antibodies to infectious agents, but also its lysozymes or bacteria-digesting enzymes. So, when pediatrician 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 degrees Celsius to 98 degrees 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 micro-waved at a low setting-and to a mean of just 33.5 degrees C. Adverse changes at such low temperatures suggest 'micro-waving itself may in fact cause some injury to the milk above and beyond the heating'.

 There are many more disadvantages in using microwave ovens - Listeria and other potentially fatal bacteria can survive in a microwave oven, toxic chemicals released by the packaging used for microwave use, and more. The message seems clear. Don't cook food in a microwave oven

Dr. George J Georgiou, Ph.D.
Naturopath - Clinical Nutritionist - Herbalist - Homeopath -Iridologist - VEGA Specialist - Clinical    Psychologist - Clinical Sexologist
webmaster@worldwidehealthcenter.net     http://www.worldwidehealthcenter.net

 These statements have not been evaluated by the Food and Drug Administration. These products and/or advice are not intended to diagnose, treat, cure or prevent any disease.

I would call everyone's attention to the following two paragraphs which appear in the middle of the article.
"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 per 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 the water molecules. Structures of molecules are torn apart...molecules are forcefully deformed...and in this way become impaired in quality."

Need more convincing; here it is:

THE HIDDEN HAZARDS OF MICROWAVE COOKING
by Anthony Wayne and Lawrence Newell

http://www.mercola.com/article/microwave/hazards.htm

Is it possible that millions of people are ignorantly sacrificing their
health in exchange for the convenience of microwave ovens? Why did the
Soviet Union ban the use of microwave ovens in 1976? Who invented microwave
ovens, and why? The answers to these questions may shock you into throwing
your microwave oven in the trash.

Over 90% of American homes have microwave ovens used for meal preparation.
Because microwave ovens are so convenient and energy efficient, as compared
to conventional ovens, very few homes or restaurants are without them. In
general, people believe that whatever a microwave oven does to foods cooked
in it doesn't have any negative effect on either the food or them. Of
course, if microwave ovens were really harmful, our government would never
allow them on the market, would they? Would they? Regardless of what has
been "officially" released concerning microwave ovens, we have personally
stopped using ours based on the research facts outlined in this article.

The purpose of this report is to show proof - evidence - that microwave
cooking is not natural, nor healthy, and is far more dangerous to the human
body than anyone could imagine. However, the microwave oven manufacturers,
Washington City politics, and plain old human nature are suppressing the
facts and evidence. Because of this, people are continuing to microwave
their food - in blissful ignorance - without knowing the effects and danger
of doing so.

How do microwave ovens work?

Microwaves are a form of electromagnetic energy, like light waves or radio
waves, and occupy a part of the electromagnetic spectrum of power, or
energy. In our modern technological age, microwaves are used to relay long
distance telephone signals, television programs, and computer information
across the earth or to a satellite in space. But the microwave is most
familiar to us as an energy source for cooking food.

Every microwave oven contains a magnetron, a tube in which electrons are
affected by magnetic and electric fields in such a way as to produce micro
wavelength radiation at about 2450 Mega Hertz (MHz) or 2.45 Giga Hertz
(GHz). This microwave radiation interacts with the molecules in food.

All wave energy changes polarity from positive to negative with each cycle
of the wave. In microwaves, these polarity changes happen millions of times
every second. Food molecules - especially the molecules of water - have a
positive and negative end in the same way a magnet has a north and a south
polarity.

In commercial models, the oven has a power input of about 1000 watts of
alternating current. As these microwaves generated from the magnetron
bombard the food, they cause the polar molecules to rotate at the same
frequency millions of times a second. All this agitation creates molecular
"friction", which heats up the food. This unusual type of heating also
causes substantial damage to the surrounding molecules, often tearing them
apart or forcefully deforming them.

By comparison, microwaves from the sun are based on principles of pulsed
direct current (DC) that don't create frictional heat; microwave ovens use
alternating current (AC) creating frictional heat. A microwave oven produces
a spiked wavelength of energy with all the power going into only one narrow
frequency of the energy spectrum. Energy from the sun operates in a wide
frequency spectrum.

Many terms are used in describing electromagnetic waves, such as wavelength,
amplitude, cycle and frequency:

Wavelength determines the type of radiation, i.e. radio, X-ray, ultraviolet,
visible, infrared, etc.
Amplitude determines the extent of movement measured from the starting
point.
Cycle determines the unit of frequency, such as cycles per second, Hertz,
Hz, or cycles/second.
Frequency determines the number of occurrences within a given time period
(usually 1 second); The number of occurrences of a recurring process per
unit of time, i.e. the number of repetitions of cycles per second.
Radiation = spreading energy with electromagnetic waves
We've all been told that microwaving food is not the same as irradiating it
(radiation "treatment"). The two processes are supposed to use completely
different waves of energy and at different intensities. No FDA or officially
released government studies have proven current microwaving usage to be
harmful, but we all know that the validity of studies can be - and are
sometimes deliberately - limiting. Many of these studies are later proven to
be inaccurate. As consumers, we're supposed to have a certain degree of
common sense to use in judgment.

Take the example of eggs and how they were "proven" to be so harmful to our
health in the late 1960's. This brought about imitation egg products and big
profits for the manufacturers, while egg farms went broke. Now, recent
government sponsored studies are saying that eggs are not bad for us after
all. So, whom should we believe and what criteria should we use to decide
matters concerning our health? Since it's currently published that
microwaves - purportedly - don't leak into the environment, when properly
used and with approved design, the decision lies with each consumer as to
whether or not you choose to eat food heated by a microwave oven or even
purchase one in the first place.

Motherly instincts are right

On a more humorous side, the "sixth sense" every mother has is impossible to
argue with. Have you ever tried it? Children will never win against a
mother's intuition. It's like trying to argue with the arm - appearing out
of nowhere - that pinned you to the back of the seat when your mother
slammed on the brakes.

Many of us come from a generation where mothers and grandmothers have
distrusted the modern "inside out" cooking they claimed was "not suitable"
for most foods. My mother refused to even try baking anything in a
microwave. She also didn't like the way a cup of coffee tasted when heated
in a microwave oven. I have to fully agree and can't argue either fact. Her
own common sense and instincts told her that there was no way microwave
cooking could be natural nor make foods "taste they way they're supposed
to". Reluctantly, even my mother succumbed to re-heating leftovers in a
microwave due to her work schedule before she retired.

Many others feel the same way, but they're considered an "old fashioned"
minority dating back to before the 1970's when microwaves first overwhelmed
the market. Like most young adults at the time, as microwave ovens became
commonplace, I chose to ignore my mother's intuitive wisdom and joined the
majority who believed microwave cooking was far too convenient to ever
believe anything could be wrong with it. Chalk one up for mom's perception,
because even though she didn't know the scientific, technical, or health
reasons why, she just knew that microwave ovens were not good based on how
foods tasted when they were cooked in them. She didn't like the way the
texture of the microwaved food changed either.

Microwaves unsafe for baby's milk

A number of warnings have been made public, but have been barely noticed.
For example, Young Families, the Minnesota Extension Service of the
University of Minnesota, published the following in 1989:

"Although microwaves heat food quickly, they are not recommended for heating
a baby's bottle. The bottle may seem cool to the touch, but the liquid
inside may become extremely hot and could burn the baby's mouth and throat.
Also, the buildup of steam in a closed container, such as a baby bottle,
could cause it to explode. Heating the bottle in a microwave can cause
slight changes in the milk. In infant formulas, there may be a loss of some
vitamins. In expressed breast milk, some protective properties may be
destroyed. Warming a bottle by holding it under tap water, or by setting it
in a bowl of warm water, then testing it on your wrist before feeding may
take a few minutes longer, but it is much safer."

Dr. Lita Lee of Hawaii reported in the December 9, 1989 Lancet:

"Microwaving baby formulas converted certain trans-amino acids into their
synthetic cis-isomers. Synthetic isomers, whether cis-amino acids or
trans-fatty acids, are not biologically active. Further, one of the amino
acids, L-proline, was converted to its d-isomer, which is known to be
neurotoxic (poisonous to the nervous system) and nephrotoxic (poisonous to
the kidneys). It's bad enough that many babies are not nursed, but now they
are given fake milk (baby formula) made even more toxic via microwaving."

Microwaved blood kills patient

In 1991, there was a lawsuit in Oklahoma concerning the hospital use of a
microwave oven to warm blood needed in a transfusion. The case involved a
hip surgery patient, Norma Levitt, who died from a simple blood transfusion.
It seems the nurse had warmed the blood in a microwave oven. This tragedy
makes it very apparent that there's much more to "heating" with microwaves
than we've been led to believe. Blood for transfusions is routinely warmed,
but not in microwave ovens. In the case of Mrs. Levitt, the microwaving
altered the blood and it killed her.

It's very obvious that this form of microwave radiation "heating" does
something to the substances it heats. It's also becoming quite apparent that
people who process food in a microwave oven are also ingesting these
"unknowns".

Because the body is electrochemical in nature, any force that disrupts or
changes human electrochemical events will affect the physiology of the body.
This is further described in Robert O. Becker's book, The Body Electric, and
in Ellen Sugarman's book, Warning, the Electricity Around You May Be
Hazardous to Your Health.

Scientific evidence and facts

In Comparative Study of Food Prepared Conventionally and in the Microwave
Oven, published by Raum & Zelt in 1992, at 3(2): 43, it states

"A basic hypothesis of natural medicine states that the introduction into
the human body of molecules and energies, to which it is not accustomed, is
much more likely to cause harm than good. Microwaved food contains both
molecules and energies not present in food cooked in the way humans have
been cooking food since the discovery of fire. Microwave energy from the sun
and other stars is direct current based. Artificially produced microwaves,
including those in ovens, are produced from alternating current and force a
billion or more polarity reversals per second in every food molecule they
hit. Production of unnatural molecules is inevitable. Naturally occurring
amino acids have been observed to undergo isomeric changes (changes in shape
morphing) as well as transformation into toxic forms, under the impact of
microwaves produced in ovens.

One short-term study found significant and disturbing changes in the blood
of individuals consuming microwaved milk and vegetables. Eight volunteers
ate various combinations of the same foods cooked different ways. All foods
that were processed through the microwave ovens caused changes in the blood
of the volunteers. Hemoglobin levels decreased and over all white cell
levels and cholesterol levels increased. Lymphocytes decreased.

Luminescent (light-emitting) bacteria were employed to detect energetic
changes in the blood. Significant increases were found in the luminescence
of these bacteria when exposed to blood serum obtained after the consumption
of microwaved food."

The Swiss clinical study

Dr. Hans Ulrich Hertel, who is now retired, worked as a food scientist for
many years with one of the major Swiss food companies that do business on a
global scale. A few years ago, he was fired from his job for questioning
certain processing procedures that denatured the food.

In 1991, he and a Lausanne University professor published a research paper
indicating that food cooked in microwave ovens could pose a greater risk to
health than food cooked by conventional means. An article also appeared in
issue 19 of the Journal Franz Weber in which it was stated that the
consumption of food cooked in microwave ovens had cancerous effects on the
blood. The research paper itself followed the article. On the cover of the
magazine there was a picture of the Grim Reaper holding a microwave oven in
one of his hands.

Dr. Hertel was the first scientist to conceive and carry out a quality
clinical study on the effects microwaved nutrients have on the blood and
physiology of the human body. His small but well controlled study showed the
degenerative force produced in microwave ovens and the food processed in
them. The scientific conclusion showed that microwave cooking changed the
nutrients in the food; and, changes took place in the participants' blood
that could cause deterioration in the human system. Hertel's scientific
study was done along with Dr. Bernard H. Blanc of the Swiss Federal
Institute of Technology and the University Institute for Biochemistry.

In intervals of two to five days, the volunteers in the study received one
of the following food variants on an empty stomach: (1) raw milk; (2) the
same milk conventionally cooked; (3) pasteurized milk; (4) the same raw
milks cooked in a microwave oven; (5) raw vegetables from an organic farm;
(6) the same vegetables cooked conventionally; (7) the same vegetables
frozen and defrosted in a microwave oven; and (8) the same vegetables cooked
in the microwave oven. Once the volunteers were isolated, blood samples were
taken from every volunteer immediately before eating. Then, blood samples
were taken at defined intervals after eating from the above milk or
vegetable preparations.

Significant changes were discovered in the blood samples from the intervals
following the foods cooked in the microwave oven. These changes included a
decrease in all hemoglobin and cholesterol values, especially the ratio of
HDL (good cholesterol) and LDL (bad cholesterol) values. Lymphocytes (white
blood cells) showed a more distinct short-term decrease following the intake
of microwaved food than after the intake of all the other variants. Each of
these indicators pointed to degeneration. Additionally, there was a highly
significant association between the amount of microwave energy in the test
foods and the luminous power of luminescent bacteria exposed to serum from
test persons who ate that food. This led Dr. Hertel to the conclusion that
such technically derived energies may, indeed, be passed along to man
inductively via eating microwaved food.

According to Dr. Hertel,

"Leukocytosis, which cannot be accounted for by normal daily deviations, is
taken very seriously by hemotologists. Leukocytes are often signs of
pathogenic effects on the living system, such as poisoning and cell damage.
The increase of leukocytes with the microwaved foods were more pronounced
than with all the other variants. It appears that these marked increases
were caused entirely by ingesting the microwaved substances.

This process is based on physical principles and has already been confirmed
in the literature. The apparent additional energy exhibited by the
luminescent bacteria was merely an extra confirmation. There is extensive
scientific literature concerning the hazardous effects of direct microwave
radiation on living systems. It is astonishing, therefore, to realize how
little effort has been taken to replace this detrimental technique of
microwaves with technology more in accordance with nature. Technically
produced microwaves are based on the principle of alternating current.
Atoms, molecules, and cells hit by this hard electromagnetic radiation are
forced to reverse polarity 1-100 billion times a second. There are no atoms,
molecules or cells of any organic system able to withstand such a violent,
destructive power for any extended period of time, not even in the low
energy range of milliwatts.

###


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.