One of the most dangerous inventions of the modern-day convenience culture of America has been the microwave oven, a device actually invented by Adolf Hitler's Nazi Germany that created the device for armored tanks so Nazi troops could cook their food while inside the tanks as Nazi Germany raided Russia and killed people.
The invention of the microwave oven is one of infamy. Its very origin is sinister and infamous.
Microwave ovens alter the molecular structure of foods. Normally with natural heat (like with a conventional oven), food cooks from the 'outside in.' Heat penetrates to the center of a food, warming the food up from the 'outside in.' However, with the microwave oven, food is warmed up from the 'inside out.' Totally backwards and unnatural! This is very insalubrious because food molecules should spin from left to right, not right to left.
Consider this, when human cells spin from right to left, we have a condition known as cancer. Well, when food cooks from right to left, what do you think is going on? Your food is being cancer-fied inside a microwave oven.
Why do you think cancer rates have astronomically risen since the advent of the microwave oven? I'll boldly say it here in the public: if you're cooking your food in a microwave oven, you're eating cancerous foods and thus applying for a kind of cancer.
Microwave ovens destroy all the nutrients of whatever you cook in them. That's what radiation does! Radiation kills! You're dealing with radiation, folks! Just as radiation is given to a cancer patient in a hospital which kills all of the patients cells, good ones as well as bad ones, a microwave oven also kills everything.
What does the Soviet Union (Russia) know that we blessed and glorious Americans don't know about the microwave oven? The Soviet Union banned the use of microwave ovens in the year 1976 and rightfully so.
Today, some 90% of American homes have microwave ovens. I too used to be one of the ignorant American sheeple who used to cook, I mean "irradiate" my food in a microwave oven but one night after perusing through a book I purchased at the defunct "Deep Rivers Bookstore (now "Thunderbolt Books') in Santa Monica, California, I came home and set my brand new microwave oven outside with the trash of my Gardena complex's trash on the side of the building. Some unconscious person must have really thought they got themselves a bargain by taking my disposed of brand new microwave oven as the oven was gone in the morning.
You really can't find a home or restaurant without a microwave oven today. These things are too convenient, especially compared to conventional ovens. Yes, they are convenient, but DEADLY!
Americans are foolish for believing that what a microwave oven does to food cooked in them doesn't have any negative or adverse effect on the food or themselves.
I'm warning all microwave users, these things are DANGEROUS and should be discarded!
Microwave ovens work by use of electromagnetic energy. According to researchers Anthony Wayne and Lawrence Newall, "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. Microwaves are very short waves of electromagnetic energy that travel at the speed of light (186,282 miles per second). 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."
Wayne and Newall go on to state in their research:
"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."
Further,
"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. The friction also causes substantial damage to the surrounding molecules, often tearing them apart or forcefully deforming them. The scientific name for this deformation is "structural isomerism". By comparison, microwaves from the sun are based on principles of pulsed direct current (DC) that don't create frictional heat; microwave ovens use alternating current (AC) creating frictional heat. 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 spectrum."
And further,
"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."
As I stated supra, microwave ovens emit RADIATION, a serious poison! Please reference what Wayne and Newall reveal about radiation:
"Radiation, as defined by physics terminology, is "the electromagnetic waves emitted by the atoms and molecules of a radioactive substance as a result of nuclear decay." Radiation causes ionization, which is what occurs when a neutral atom gains or loses electrons. In simpler terms, a microwave oven decays and changes the molecular structure of the food by the process of radiation. Had the manufacturers accurately called them "radiation ovens", it's doubtful they would have ever sold one, but that's exactly what a microwave oven is. 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 intensities. No FDA or officially released government studies have proven 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 judgment."
And just think how many women (mothers) use a microwave oven to warm up their baby's milk (in a plastic tit, oops, I meant to say "plastic bottle"). The synthetic baby milk is already toxic and then you heat it up in a Nazi radiation oven? Now how salubrious is that?
Consider the following from Young Families, the Minnesota Extension Service of the University of Minnesota (cited by Wayne and Newell in their research) which published the following in 1989:
"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 edition of Lancet Magazine:
"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."
Many of you may recall my saying (in previous Dherbs.com articles) that hospitals freeze patients' blood and then warm up the frozen blood to test the blood. Well, what do you think hospitals are using to warm up frozen blood? You guessed it! MICROWAVE OVENS!
Please reference the following:
"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'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." Wayne and Newall supra
Microwave ovens are very dangerous! If only the average person had a clue. The research by Anthony Wayne and Lawrence Newall of the Christian Law Institute and Fellowship Assembly is some of the most compelling and convincing which I concur with wholeheartedly.
Before concluding this article, let me cover the "thermic" and "athermic" effects of microwave ovens (also elucidated by Wayne and Newall):
"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."
Further,
"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."
And further,
"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:
a. Microwaving prepared meats sufficiently to insure 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. Deceased bio-availability of vitamin B complex, vitamin C, vitamin E, essential minerals and lipotropics factors in all food tested.
b. Various kinds of damaged to many plant substances, such as alkaloids, glucosides, galactosides and nitrilosides.
c. The degradation of nucleo-proteins in meats.
Wayne and Newall further state: "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 states:
"Its [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:
a. Lymphatic disorders were observed, leading to decreased ability to prevent certain types of cancers.
b. An increased rate of cancer cell formation was observed in the blood.
c. Increased rates of stomach and intestinal cancers were observed.
d. Higher rates of digestive disorders and a gradual breakdown of the systems of elimination were observed.
Wayne and Newall close out their research with the following that should make any person with a semblance of common sense and reasoning ability to think:
"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
CATEGORY I
CANCER-CAUSING EFFECTS
[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 tissue];
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 root-vegetables; and,
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 execrative 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 process;
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 nervous systems;
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 females;
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 transmission stations.
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 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?
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.
The scientific findings in this article are the research (work) and findings of Anthony Wayne and Lawrence Newall of the Christian Law Institute and Fellowship Assembly, published in 2000 in "The Proven Dangers of Microwave Ovens" which I highly recommend all concerned American citizens get a copy of and READ!
If after reading this article (information contained within it) and you have not decided to throw out your microwave oven, chances are your brain is perhaps already permanently fried (damaged). But hey, I respect free will, even if it used to destroy your-self. Just stay away from me though!
A far better and safer alternative to a microwave oven is a small conventional electric oven. They may take longer to cook your food, but you don't have to worry about all the dangers associated with microwave ovens.
"If you still keep and use microwave oven due to dependence on it, so what can I do to offset the effects of the radiation?"
By all means, when using the microwave oven, make sure you (and anyone else, especially children) are standing at least 7 feet away from the oven. Never let a child (or anyone else) look into a microwave oven while it is in use.
Purchase a large diode (or a few smaller sized ones) from Ener-G-Polar-i-T @ www.energpolarit.com, the leader in fighting harmful EMF (electro-magnetic frequencies).
Start purchasing crystals and inundate your home with crystals, especially large black ones, e.g. Black Tourmaline, Jet, Onyx, Obsidian, etc.
Amethyst crystal(s) is also good to counteract radiation emissions.
Keep crystals around or near all electrical household appliances (anything with a motor in it), as well as plants.
If you consume microwaved food, by all means start consuming seaweeds, e.g. kelp, dulse, spirulina, blue-green algae, chlorella, etc. daily.
Great seaweed-containing formulas available from Dherbs.com include: Electric Greens Cell Food formula, Iodine Phosphate, and Thyroid Formula.
To repair your damaged energy field, by all means purchase and use Dherbs.com various Chakra sprays in addition to wearing crystal and gemstone jewelry. These help to repair damaged aura or energy fields.
Thank you for reading!
This article is compliments of Dherbs.com.
|
