microwaved food increases electrical sensitivity
See my note in
green in brackets in text below. If you have more info. than this about how
eating microwaved food increases electrical sensitivity, I would much appreciate
receiving it. -Shivani Arjuna
The Effects of Microwave Apparatus on Food and Humans
Reprinted from Perceptions Magazine, June 1996
Microwave cooking ovens were originally researched and developed by German scientists to support mobile operations during the invasion of the Soviet Union. Had they perfected electronic equipment to prepare meals on a mass scale, the Nazis could have eliminated the logistical problems connected with cooking fuels while producing edible products in far less time than they could using traditional campfires.
After the war, the Allies discovered the medical research and documentation concerning those apparatuses. The papers and experimental microwave equipment were transferred to the U.S. War Department and classified for reference and scientific investigation. The Soviet Union also retrieved some of the devices and began an experiment on them separately. The Russians – who have done the most diligent research into the biological effects of microwave ovens – have OUTLAWED THEIR USE and issued an international warning about the biological and environmental damage that can result form the use of this and similar-frequency electronic apparatus.
Medical Research Summary
The most significant German research concerned with the biological effects of microwaves was done at the Humboldt Universitat zu Berlin in 1942-43, during the Barbarossa military campaign. Beginning in 1957 and continuing up to the present, Russian studies in the field have been conducted at the Institute of Radio Technology. In most research, the foods were exposed to microwave propagation at an energy potential of 100 kilowatts per cubic centimeter per second to the point considered acceptable for sanitary normal ingestion. The observations made by the German and Russian microwave researchers will be presented here in three categories: cancer-causing effects, destruction of nutritive value and biological effects of direct exposure of humans to microwave emissions.
Effects on Microwaved Foods
The following effects have been observed when foods are subjected to microwave emissions.
Meats: Heating prepared meats sufficiently to insure sanitary ingestion creates d-nitrosodiethanolamine, a well-known cancer-causing agent.
Proteins: Active-protein, biomolecular compounds are destabilized.
Increase in Radioactivity: A “binding effect” between the microwaved food and any atmospheric radioactivity is created, causing a marked increase in the amount of alpha and beta particle saturation in the food.
Milk and Cereals: Cancer-causing agents are created in the protein-hydrolysate compounds in milk and cereal grains.
Frozen Foods: Microwaves used to thaw frozen foods alter the catabolism (breakdown) of the glucoside and galactoside elements (see Note 1).
Vegetables: Even extremely brief exposure of raw, cooked or frozen vegetables to microwaves alter alkaloid catabolism (see Note 2).
Resulting Effects on the Human Body
Digestive System: The unstable catabolism of microwaved foods alters their elemental food substances, causing disorders in the digestive system.
Lymphatic Systems: Due to chemical alterations within food substances, malfunctions occur in the lymphatic system, causing a degeneration of the body’s ability to protect itself against certain forms of neoplastics (cancerous growths).
Blood: A higher-than-normal percentage of cancerous cells in blood serum (cytomas) can be seen in subjects ingesting microwaved foods.
Brain: Their residual magnetism effect can render the psychoneural-receptor components of the brain more subject to influence of artificially induced, microwave-radio-frequency fields from transmission stations and TV relay networks.
Free Radicals: Certain trace minerals molecular formations in plant substances (in particular, raw-root vegetables) form cancer-causing free radicals.
Increased Incidence of Stomach and Intestinal Cancers: A statistically higher percentage of cancerous growths result in these organisms, plus a generalized breakdown of the peripheral cellular tissues and a gradual degeneration of digestive and excretory functions.
Microwaves Reduce Food Values
Microwave exposure caused significant decreases in the nutritive value of all foods studied. The following are the most important findings to date.
Vitamins And Minerals Made Useless: In every food tested, the bioavailability (see Note 3) of the following vital nutrients decreased: Vitamin B Complex, vitamins C and E, essential minerals and lipotropics.
Vital Energy Fields Devastated: The vital energy field content of all foods tested dropped 60 to 90 percent.
Digestibility of Fruits and Vegetables Reduced: Microwaving lowers the metabolic behavior and integration process capability of alkaloids, glucosides, alactosides, and nitrilosides (see Note 4).
Meat Proteins Worthless: It destroys the nutritive value of nucleoproteins (see Note 5) in meats.
All Food Damaged: It greatly accelerates the structural disintegration of all foods tested.
Biological Effects of Microwaves
Exposure to microwave emissions also has a negative effects upon the general biological welfare of humans. This was not discovered until the Russians experimented with highly sophisticated equipment and discovered that humans can be adversely affected without even ingesting the foods that have been subjected to microwave radiation.
Merely Entering the Energy Fields of the Food causes such harmful side-effects that the Soviets outlawed all much microwave apparatus in 1976. Here are the effects observed in humans having ‘direct’ exposure to microwaves, that is, without their having consumed the Irradiated [microwaved] food substances.
Life-energy Field Breakdown: Persons near microwave ovens in operation experience a breakdown in their life-energy fields which increases relative to the length of exposure.
Cellular Energy Decreases: The cellular-voltage parallels of individuals using the apparatus degenerate – especially in their blood and lymphatic serums.
Destabilized Metabolism: The external energy activated potentials of food utilization are both destablilized and degenerated.
Cell Damage: Internal cellular-membrane potentials during catabolic processes into the blood serum from the digestive process degenerate and destabilize.
Brain Circuitry Destruction: Electrical impulses in the junction potentials of the cerebrum degenerate and break down.
Nervous System: Nerve/electrical circuits degenerate and break down while energy field symmetry is lost in the neuro-lexuses (nerve centers) in both the front and rear of the central and autonomic nervous systems.
Loss of Bioelectric Strength: The bio-electric strengths within the ascending reticular (see Note 6) activating system (the system which controls the function of waking consciousness) go out of valance and lose their proper circuiting.
Loss of Vital Energies: Humans, animals, and plants located within a 500 meter radius of the equipment in operation suffer a long term, cumulative loss of vital energies.
Nervous and Lymphatic System Damage: Long-lasting residual and magnetic ‘deposits’ become located throughout the nervous and lymphatic systems.
Hormone Imbalances: The production of hormones and maintenance of hormonal balance in both males and females becomes destabilized and interrupted.
Brainwave Disruption: Levels of disturbance in alpha-, delta-, and theta-wave signal patterns are markedly higher than normal.
Psychological Disorders: Because of the disarranged brain waves, negative psychological effects will also result. These include loss of memory and the ability to concentrate, suppressed emotional threshold, deceleration of intellective processes and interruptive sleep episodes in a statistically higher percentage of individuals subjected to continual rang-emission field effects of microwave apparatus, from either cooking apparatus or transmission stations.
Potential Use In Mind Control
Due to the creation of random, residual magnetic deposits and binding within the biological systems of the body (nervous and lymphatic systems damage) which can ultimately affect the neurological systems (primarily the brain and nerve centers), longer-term depolarization of tissue neuroelectronic circuits can result. Because these effects can cause virtually irremissible damage to the neuroelectrical integrity of the various components of the nervous system (see Note 7), ingestion of microwaved foods is clearly contraindicated in all respects. Their residual magnetism effect can render the psychoneural-receptor components of the brain more subject to influence by artificially induced, microwave-radio-frequency fields from transmission stations and TV relay networks.
[Thus rendering the individual more electrically sensitive to all forms of electrical pollution, including the high frequencies riding into their home on the 60 Hz from their utility company. -Shivani]
Soviet neuropsychologists at Uralyera and Novosibirsk (see Note 8) have theorized the possibility of psychotelemetric influence (i.e., affecting human behavior by transmitting radio signals at controlled frequencies), causing subjects to comply – involuntarily and subliminally – with commands received through microwave transmissions acting upon their psychological energy fields. For this reason, and due to the 28 other contradictions listed above, the use of microwave apparatus in any form is definitely ill-advised. Present scientific opinion in many countries clearly opposes them, as exemplified by the mentioned Soviet Ban.
1. Two groups of glycosides, the first containing glucose and the second containing galactose. Glycosides are a group of sugar derivatives found widely in plants. Galactose is a white, crystalline sugar that results when lactose (milk sugar) reacts with water.
2. Colorless, crystalline and bitter organic substantial, e.g., caffeine, morphine and strychnine. Found in plants they have alkaline properties, contain nitrogen and can have a strong toxic effect on the human system.
3. The measure of how readily the body can access and use the nutrient.
4. Organic compounds in laetrile (vitamin B17) that contain trivalent nitrogen attached to one carbon atom.
5. A substance composed of a single basic protein (usually a histone or protamine) combined with a nucleic acid (such as deoxyribonucleic acid (DNA) –protein complex or ribonucleic acid (RNA)-protein complex).
7. L. R. Luria, NoVosibirsk. 1975.
8. Perov and Luda 1974, 1975 and 1976.
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Do You Microwave Your Food? You’re Zapping Away Nutrients and Risking Your Health
By Dr. Joseph Mercola
with Rachael Droege
Sure, the microwave is convenient; what other device allows you to heat your food up in a matter of seconds? And they’re so widely used that you’d be hard-pressed to find a gas station or office building without one. But there’s a reason why I haven't had a microwave in my kitchen for over 15 years and--much to the distress of my employees--pulled it out of the office over three years ago. This is something that you likely already intrinsically suspect but don’t want to acknowledge due to the convenience factor--microwaves are bad for your food, and they’re even worse for you.
There are many concerns with microwave ovens, among them:
* Carcinogenic toxins could be leached from plastic or paper plates or covers and mix with your food.
* The food temperature may become extremely hot, at temperatures high enough to cause burns or steam buildup that could explode--this is especially problematic for baby bottles, and is one of the reasons why baby bottles should never be heated in the microwave (microwaving can also break down the disease-fighting ability of breast milk).
* Vegetables and other food lose valuable, cancer-fighting nutrients when cooked in the microwave.
* The chemical structure of foods changes when microwaved, with unknown consequences.
There have been very few studies done to determine what kinds of changes occur in foods that are microwaved, but rest assured the changes are significant.
Consider the 1991 lawsuit involving a woman who had hip surgery and died because the blood used in her blood transfusion was warmed in a microwave. Blood is routinely warmed before transfusions, but not by microwave. The microwave altered the blood and it killed the woman.
Microwaves also destruct and deform food molecules. A study published in the November 2003 issue of The Journal of the Science of Food and Agriculture found that broccoli "zapped" in the microwave with a little water lost up to 97 percent of the beneficial antioxidant chemicals it contains. By comparison, steamed broccoli lost 11 percent or fewer of its antioxidants.
Besides the loss of nutrients, microwaving forms new compounds (radiolytic compounds) that are unknown to humans and nature. It’s not yet known exactly what these compounds do in the human body. It will likely be a difficult thing to sort out, especially when there are previously unknown compounds being introduced to humans from a variety of sources such as new food products (i.e., olestra) and genetically modified foods.
Perhaps the most concrete evidence of the dangers of microwaves comes from Dr. Hans Hertel, a Swiss food scientist, who carried out a small but high-quality study on the effects of microwaved food on humans. His conclusions were clear and alarming: microwave cooking significantly altered the food’s nutrients enough so that changes occurred in the particpants’ blood--changes that suggested deterioration. The changes included:
* Increased cholesterol levels
* More leukocytes, or white blood cells, which can suggest poisoning
* Decreased numbers of red blood cells
* Production of radiolytic compounds (compounds unknown in nature)
* Decreased hemoglobin levels, which could indicate anemic tendencies
Dr. Hertel and his team published the results in 1992, but a Swiss trade organization, the Swiss Association of Dealers for Electro-apparatuses for Households and Industry, had a gag order issued, which prohibited Dr. Hertel from declaring that microwaves were dangerous to health. The gag order was later removed in 1998, after the Swiss court ruled that the gag order violated the right to freedom of expression. Switzerland was ordered to pay Dr. Hertel compensation as well.
So what can you do to avoid microwaves? Well, my first suggestion is to get rid of it in your home so you won’t be tempted to use it. If it’s not there, then you can’t use it! Then, try consuming a lot of your food raw. Ideally, at least one-third of the food in your diet should be raw, since this is the form that will give you the maximum amount of nutrients. A quick and easy way to consume a large amount of raw vegetables, which is generally great for your health, is by vegetable juicing.
If you do want to cook some food or heat up leftovers, use your oven or stove. This may seem time-consuming at first, but you’ll soon adjust and may actually start to enjoy the natural time it takes to heat up or prepare your food. During this time, you can relax with your family, read, write, listen to music or do anything that will help you to slow down and prepare for the meal you’re about to enjoy. You may notice that taking more time to prepare your food will transcend to other aspects of your life as well, and you’ll enjoy a slower, more relaxed lifestyle than the majority of those around you.