Friday, September 14, 2007

Proven Dangers of Microwaves

The best uses for microwaves are either as a breadbox or paperweight. Microwave ovens are convenient and energy efficient as compared to conventional ovens. 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 research facts outlined in this article. We use ours as a breadbox.

The Soviet Union banned the use of microwave ovens in 1976. The Nazis, for use in their mobile support operations, originally developed microwave "radiomissor" cooking ovens to be used for the invasion of Russia. The logistical problem of cooking fuels would have been eliminated, as well as the convenience of producing edible products in a greatly reduced time.

After the war, the Allies discovered medical research done by the Germans on microwave ovens. These documents, along with some working microwave ovens, were transferred the the United States War Department and classified for reference and "further scientific investigation." The Russians had also retrieved some microwave ovens and now have thorough research on their biological effects. As a result, their use was outlawed in the Soviet Union. The Soviets issued an international warning on the health hazards, both biological and environmental, of microwave ovens and similar frequency electronic devices.

Other Eastern European scientists also reported the harmful effects of microwave radiation and set up strict environmental limits for the usage. The United States has not accepted the European reports of harmful effects, even though the EPA estimates that radio frequency and microwave radiation sources in America are increasing at 15% per year.

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 dangereous organ-toxic and carcinogenic products. Further research summarized in this article reveals 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 ensure sanitary ingestion. Here's a summary of some of the results.

a. Microwaving prepared meats sufficiently to ensure sanitary ingestion caused formation of d-Nitrosodienthanolamines, a well-known carcinogen.

b. Microwaving milk and cereal grains converted some of their amino acids into carcinogens.

c. Thawing frozen fruits converted their glucoside and galactoside containing fractions into carcinogenic substances.

d. Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids into carcinogens.

e. 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:

a. Decreased bio-availability of vitamin B complex, vitamin C, vitamin E, essential minerals and lipotropics factors in all food tested.

b. Various kinds of damage to many plant substances, such as alkaloids, glucosides, galactosides, and nitrilosides.

c. The degradation of nucleo-proteins in meats.

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 transfatty 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 lead 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.

Its 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.


Prepared by: William P. Kopp
A.R.E.C. Research Operations

Ten Reasons to Throw Out YourMicrowave 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?

In conclusion: Some of these examples are quotes from research studies that I purchase and are meant as informative only.

The best way to preserve nutrients in vegetables, other than raw, is "steaming," and microwave is the WORST.

We use a "hot pot" to reheat beverages or water for tea, etc.; it's almost as fast as microwaving and so much safer.

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