Microwaved food increases electrical sensitivity
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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Informant: Shivani Arjuna
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