Microwave Ovens – a safe and effective
method of cooking food ?
Due to convenience the microwave oven is a common site
in most peoples homes. If so many people use microwaves they really can not be that
harmful, right ?
Before I go any further it may first be beneficial for some
to understand how a microwaves works.
Microwave ovens cook food using microwave technology.
Microwaves that come from the sun are known as direct current.
Microwaves used in microwaves ovens use alternative current
created by the magnetron installed within. Alternative current creates
frictional heat.
During the microwaving process the molecules inside of the
food are bombarded with electromagnetic
radiation.
All molecules contain a positive and negative in the same
way a magnet has a north or south pole. The magnetron in a microwave causes the
poles in a molecule to rotate at the same frequency.
During this process they are forced to switch polarity from
positive to negative millions or even billions of times per second.
The oxygen of a water molecule reacts with the most
sensitivity to this process. The friction from the violence inflicted on water
molecules is how the heating process used in a microwave oven works to cook
your food.
This process is so vigorous. The actual structure of the
molecules are torn apart and become deformed, this process is known as
structural isomerism.
Ionization is what occurs when a neutral atom gains or
looses electrons. The microwaves oven actually changes the molecular structure
of food, decaying it by the process of radiation.
Public warnings studies and contraindications with regards
to this method of heating food have been issued discreetly and disappear with
as little attention as they rise.
Is there any evidence to
prove that a microwave oven can be dangerous ?
In 1991 Dr Hans Ulrich Hertel working alongside Dr. Bernard
H. Blanc of the Swiss Federal Institute of Technology and the University
Institute for Biochemistry published a research paper after conducting a
revealing experiment that indicated microwaves as being a risk to health. Going
so far as to state that
‘It is astonishing, 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.’
During a 2-5 day
period participants in Dr Hans Ulrich Hertel and Dr. Bernard H. Blanc experiment
were given
Raw milk, conventionally
cooked and cooked in a microwave oven;
Pasteurized
milk, conventionally cooked and cooked in a microwave oven;
Raw vegetables
from an organic farm cooked conventionally and in a microwave oven;
The same
vegetables frozen and defrosted in a microwave oven; and the same vegetables
cooked in the microwave oven.
Blood samples were taken from participants immediately
prior to and at various intervals after consumption of the said produce listed
above.
Serious changes were discovered in the post
consumption results.
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 distinct
short-term decrease following the intake of microwaved food than after the
intake of all the other variants. These indicators point to degeneration. A
highly significant association was noted 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. Dr. Hertel concluded that such
technically derived energies may, indeed, be passed along to humans inductively
via eating microwaved food. Making microwave foods more of a health risk than
foods cooked using a conventional heating method and could be responsible for a
change in the human system and the way it functions.
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.
"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. "
During the paper it was also noted that
although the thermic effects of the heating process cause such damage the
current immeasurable athermic effects were hardly even taken into consideration
by the manufacturers of the microwave oven.
In gene altering technology cell membranes are weakened by microwaves. Breaking the membranes and neutralizing the electrical potential of the impaired cells. At this time natural repair mechanisms are employed and cells go into an emergency state turning from aerobic to anerobic. Instead of water and carbon dioxide both hydrogen peroxide and carbon monoxide are produced. This is what happens when human cells are exposed to radiation. The same thing happens to the molecules of food when heated using the microwave oven. At this time a new compound is created. Known as radiolytic compounds. Although manufacturers insist that these compounds are not found in significantly higher levels in microwaved food products the study conducted had proven this to be grossly misleading information.
In gene altering technology cell membranes are weakened by microwaves. Breaking the membranes and neutralizing the electrical potential of the impaired cells. At this time natural repair mechanisms are employed and cells go into an emergency state turning from aerobic to anerobic. Instead of water and carbon dioxide both hydrogen peroxide and carbon monoxide are produced. This is what happens when human cells are exposed to radiation. The same thing happens to the molecules of food when heated using the microwave oven. At this time a new compound is created. Known as radiolytic compounds. Although manufacturers insist that these compounds are not found in significantly higher levels in microwaved food products the study conducted had proven this to be grossly misleading information.
If the microwave oven is capable of altering
the molecules in food products what effect does this have on the human
biological system. The scientists knew that the effects would be far from complimentary
and the results of the experiment would surely have been both ground breaking
and enough to make people think twice about using such a detrimental process to
prepare their food.
One would think so however shortly after the
study was first published, the Swiss Association of Dealers for
Electro-apparatuses for Households and Industry, known as FEA insisted
that President of the Court of Seftigen,
Canton of Bern, issued a "gag order" against Drs. Hertel and Blanc.
In March 1993, Dr. Hertel was convicted in a court of law for "interfering with commerce"
and prohibited from further publishing his results.
On August
25th 1998 the decision was reversed in a judgment
delivered in Strasbourg, Austria.
The European Court of Human Rights found that there had been a violation of
Hertel's rights in the original 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. Switzerland
was ordered to pay Dr. Hertel compensation.
.
.
Have you ever
used your microwave to warm a baby or childs meal, just the once ?
Dr. Lita Lee's book, Health Effects of
Microwave Radiation shows findings that prove the microwave turns food into
know organ toxic and carcinogenic products.
New mothers are often warned of the danger of
using a microwave oven to heat a babies food or bottle usually being told that
the uneven distribution of temperature was the only risk however Dr Lee when
writing for the lancet in December of 89 stated
*"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."
Further
studies into breast milk led to show that virtually all colostrum was destroyed
during the microwave process alongside vitamin and other nutritional value.
Patient dies after receiving blood warmed in microwave
In
1991 Norma Levitt of Oklahoma was admitted to hospital to undergo a routine hip operation. During
the operation a blood transfusion was necessary. Blood is routinely warmed
before transfusions are conducted but instead of using the usual heating method
the attending nurse decided to microwave the blood. The results were to cost
Nora Levitt her life. The process of radiation heating used here caused
‘unknown’ changes to the blood making it incompatible with the body. These
unknown changes occurring in anything cooked using this radiaton process and
happening to food as it cooks and continues to cool while we consume are also
having a little known effect on the digestive process.
If it was dangerous they wouldn’t sell it ?
In
studies conducted by Russian scientists the microwave oven was shown to cause a
decrease in food value at between 60 and 90 percent. The degradation of
proteins in meats and damage to plant substances including loss of nutrients
were noted.
The
Russians coining the term microwave sickness
"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]."
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. Ingestion of
microwaved foods caused a higher percentage of cancerous cells within the blood
serum [cytomas - cell tumors such as sarcoma];
Using highly advanced technology the Russians
concluded that it was not necessary to eat the food alone to be damaged by the
microwave oven but being in close proximity, within 500 meters of the microwave oven
was shown to have an effect on the human body. Long lasting effects of magnetic
deposits were located throughout the lymphatic and nervous system by those who
were in close proximity to a microwave oven that was being used. 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. Brainwave disturbance. A degeneration and
destabilization of internal cellular membrane potentials while transferring
catabolic [metabolic breakdown] processes into the blood serum from the
digestive process. 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. Damage to the male
and female hormone production system…and the list went on.
The brainwave disturbance alone damages the
ability, to concentrate, remember, function at full capacity both mentally and
physically as well as leading to a break down of the intellect process. The
polirization process in the brain is disturbed and irreparably damaged this is
a known cause of such diseases as Alzheimer’s.
In conclusion and listed alongside the above
and further contraindications, Russia
concluded
The microwave apparatus is definitely not
advisable, 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.
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.
To reiterate the Soviet Union
contraindicated the use of the microwave oven in all respects.
After world war two studies containing evidence
as to serious contraindications of the use of the microwave oven conducted by
the German army were discovered. The
papers were taken by the US
government with the supposed intent of further investigation, never to resurface.
Studies, research and many of the leading minds
in science have proven and spoken out on the risk. Why is the microwave oven
still being sold in Europe and America
? Because people continue to buy them. Why do they continue to buy? Because
they are unaware of the risk they take when they do and ill-informed. Were all
public made aware and reminded with as much vigour as to these proven risks as
they are sold the products with would the microwave oven look such an
attractive purchase and convenient method of heating food. If they were
reminded as to the scientific evidence and fact in relation to the food
prepared in results suffered by those in proximity to a microwave oven in use,
would sales be so high ? Perhaps you wonder why this information is so little
known amongst the greatest number of the population, I suggest the vertabim to
these questions may be in the words of the gagging order issued on Dr Hans
Ulrich Hertel and Dr. Bernard H. Blanc, IT MIGHT INTERFEAR WITH COMMERCE !
All copy write of
the above article is owned by Rachel Medi, above extracts from the book,
Interfering with Commerce, author Rachel Medi. No content herein may be
reproduced without the express permission of Rachel Medi.
Text in part
above taken Robert O. Becker's book, The Body Electric
Dr. Lita Lee's
book, Health Effects of Microwave Radiation
*Dr. In the
December version of the lancet Dr. Lita Lee of Hawaii wrote
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