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? Or
Regardless of what has been "officially"
released concerning microwave ovens, we think you need this information to
be able to make your own choice based on the research facts outlined here.
The purpose of this report is to show -
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, or (DC) that don't create
frictional heat; microwave ovens use alternating current, or (AC) creating
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
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
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
No FDA or officially released government
studies have proven that 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
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 more processed food like imitation egg products and big profits for
the manufacturers, while egg farms went broke. And remember the study done
by the pharmaceutical companies on vitamins we did a show on in the past? In
order for the pharmaceutical companies to skew the findings to the favor of
the pharmaceutical companies, they used their synthetic vitamins to compare
to their synthetic drugs; saying we told you vitamins were bad for you.
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
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.
Are 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
"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 processed,
fake milk (baby formula) made even more toxic via microwaving."
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
is 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.
In a Comparative Study of Food Prepared
Conventionally and in the Microwave Oven, published by Raum & Zelt in 1992,
"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 (DC) direct current based.
Artificially produced microwaves, including
those in ovens, are produced from (AC) alternating current and force a
billion or more polarity reversals per second in every food molecule they
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."
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
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
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
preparations I just mentioned.
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 (cholesterol) and LDL ( cholesterol)
values, which as all of our long time listeners know, this is bad and worse
cholesterol. Pristine cholesterol should be in our systems, not HDL and LDL.
Lymphocytes (the 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
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
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.
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
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 conventionally 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
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
Microwaving milk and cereal grains converted some of their amino acids into
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
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
"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
[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
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
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
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
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
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
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
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
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
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
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
10). Eating microwaved food causes loss of
memory, concentration, emotional instability, and a decrease of
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
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.