Significant German research
the on biological effects of microwaves was completed at the Humbol-Universitat Zu Berlin
from 1942 to 1943. Beginning in 1957 and continuing to the present, the Russians have
produced the most diligent
research into the biological effects of microwave ovens. In 1976, they outlawed their use and issued an international warning about the
biological and environmental damage that can result from the use of microwave ovens.
(from "The Effects of Microwave Apparatus on Food & Humans" by William P. Kopp)
MICROWAVED FOODS CAUSE TUMORS
Heating prepared meats sufficiently to ensure sanitary ingestion creates d-nitrosodiethanolamine, a well-known cancer-causing agent.
Active-protein, biomolecular compounds are destabilized.
A 'binding effect' between 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 & CEREALS
Cancer-causing agents are created in die
protein-hydrolysate compounds in both milk and cereal grains.
Microwaves used to thaw frozen foods will alter the catabolism (breakdown) of the glucoside and galactoside elements.
RESULTING EFFECTS ON THE
The unstable breakdown of micro-waved food alters their elemental substances, causing disorders in the digestive system.
Due to chemical alterations within food substances, malfunctions occur in the lymphatic system, causing degeneration of the body's ability to protect itself against certain forms of neoplastics (cancerous growths).
Certain trace-mineral molecular formations in plant substances (in particular raw root vegetables) produce cancer-causing free radicals.
INCREASED INCIDENCE OF
STOMACH & INTESTINAL CANCERS
A statistically higher percentage of cancerous growths result in these organs, along with a generalized breakdown of the peripheral cellular tissues and a gradual degeneration of the digestive and excretory functions.
MICROWAVES REDUCE FOOD VALUE
SIGNIFICANT DECREASES IN NUTRITIVE VALUE
This occurred in all foods studied.
VITAMINS & MINERALS MADE
The bioavailability of vital nutrients decreased in every food tested: vitamin B complex, vitamins C and E, essential minerals and lipotropics.
VITAL ENERGY FIELDS
All tested foods dropped 60-90%.
DIGESTIBILITY OF FRUITS & VEGETABLES
Microwaves lower the metabolic behavior and integration-process of alkaloids, glucosides, alactosides and nitrilosides.
OF MEAT PROTEINS
The nutritive value of nucleoproteins in meats is destroyed.
ALL FOODS DAMAGED
Microwaves greatly accelerate the structural disintegration of all foods tested.
BIOLOGICAL EFFECTS OF MICROWAVES
Merely entering the energy-field of microwaved foods causes harmful side-effects. The Soviets outlawed microwaves in 1976!
LIFE ENERGY FIELD
Increases relative to length of exposure.
DECREASE IN CELLULAR
The cellular-voltage parallels of individuals using the apparatus will degenerate, especially in their blood and lymphatic serums.
The external-energy activated potentials of food utilization are both destabilized and degenerated.
Internal cellular-membrane potentials during catabolic processes into the blood serum from the digestive process both degenerate and destabilize.
DESTRUCTION OF BRAIN
Electrical impulses in the cerebrum will degenerate and break down.
DEGENERATION OF THE NERVOUS
Nerve/electrical circuits will degenerate and breakdown while the energy-field symmetry is lost in the nerve centers in both the front and rear of the central and autonomic nervous systems.
LOSS OF BIOELECTRICAL
The bioelectrical strengths within the system which controls the function of waking consciousness become imbalanced and lose their proper circuiting.
LOSS OF VITAL ENERGIES
Humans, animals and plants located within a 500-metre radius (1,500 ft) of a microwave in operation suffer a long-term, cumulative loss of vital energies.
NERVOUS AND LYMPHATIC SYSTEM
Long-term residual magnetic "deposits" become located throughout the nervous system and lymphatic system.
The production of hormones and the maintenance of hormonal balance in both males and females becomes destabilized and interrupted.
Levels of disturbance in alpha, delta and theta-wave signal patterns are markedly higher than normal.
Due to the disarranged brain waves, negative psychological effects also result. These include loss of memory and the ability to concentrate, suppressed emotional threshold, and deceleration of intellective processes and interruptive sleep episodes in a statistically higher percentage of individuals subjected to continual range-emission field effects of microwave apparatus, from either cooking apparatus or transmission stations.
POTENTIAL USE IN MIND CONTROL
Random, residual magnetic deposits settle in the nervous and lymphatic systems, which can ultimately affect the brain and nerve centers and depolarize tissue and neuroelectronic circuits. Since these effects can cause irremissible damage to the nervous system, eating microwaved foods is clearly not advised.
Soviet studies show residual magnetism affects receptor components in the brain, thereby affecting behavior. Transmitting radio signals at controlled frequencies caused subjects to comply involuntarily and subliminally to commands received through microwave transmissions, thus prompting their ban.