Microwave ovens were originally developed by the Nazis to provide
mobile food support for the invasion of the Soviet Union. After
the war the medical research and documentation concerning these
experimental apparati was discovered and transferred to the US
War Department. The Russians also retrieved some of the devices
and undertook further research independently. The Russians have
been the most diligent in their research on the biological effects
of microwave ovens, and have outlawed their use. They have also
issued an international warning concerning the possible biological
and environmental damage that can be caused by the use of similar
frequency electronic apparatus (Ed.- e.g. mobile telephones).
In most cases, the Russian tests exposed foods to microwaves
at 100 kilowatts/cm3/second power, to the point considered safe
for sanitary, normal consumption. The effects they noted fall
into three categories:
Cancer-causing effects
the creation of the well-known cancer-causing agent d-nitroso-diethanolamine
the destabilisation of active protein molecular compounds
increases in food’s ability to absorb radiation from
the atmosphere
the creation of cancer-causing agents in milk and cereal
grains
the alteration of elemental food substances, causing digestive
system disorders (unstable breakdown of foods)
the creation of chemical alterations within foods, leading
to malfunctions in the lymphatic system leading, in turn,
to reduced ability of the immune system to protect against
some forms of cancer
increasing the level of cytomas (cancer-causing cells)
in blood serum
the creation of cancer-causing free radicals in some trace-mineral
molecular formations in plant substances, particularly in
root vegetables, and
increased levels of stomach and intestinal cancer, and
of digestive and excretive system malfunction, in those
consuming microwaved foods
Decrease in food value Microwave exposure caused significant decreases in
the nutritive value of all foods researched:
a decrease in the bio-availability (the body’s ability
to use a nutrient) of B-complex vitamins, vitamins C and
E, essential minerals and lipotropics (fat burners) in all
foods
a loss of 60-90% of the vital-energy field content of all
tested foods
a decrease in the body’s ability to absorb valuable
alkaloids, glucosides and galactosides, and nitrilosides
from fruit and vegetables
the destruction of the nutritive value of nucleoproteins
in meat, and
a marked acceleration of structural disintegration in all
foods
Biological effects of exposure to microwaves
reduced electrical activity in blood cells and lymphatic
fluids
disturbances and breakdowns in the nerve-electrical circuits
within the brain
markedly higher levels of brain wave disturbance in the
alpha, theta and delta-wave signal patterns, leading to
negative psychological effects such as memory loss, loss
of ability to concentrate, suppressed emotional threshold,
deceleration of intellective processes, sleep disturbance
breakdown of the human ‘life-energy field’,
with side-effects to the human energy field of increasingly
longer duration. (These in particular caused the Russians
to ban such microwave apparatus in 1976.)
long lasting residual effects of magnetic deposits throughout
the nervous and lymphatic systems, which can cause irreversible
damage and increased sensitivity to microwave radiofrequency
fields from transmission stations and TV relay networks
destabilisation and interruption in the production of hormones
and the maintenance of hormonal balance in both men and
women
Ed.- The original paper was written by William Kopp in 1979
after three yea rs working at the Atlantic Rising Educational
Center in Portland, Oreg on, US,. His work met such resistance
from certain lobbies that he lat er changed his name and disappeared.
His conclusions are still explosive today. The difference is
that many new studies are rediscovering/co nfirming the Soviet
and German work. Yet again, knowledge of serious threats to
human health has been supressed in the interest of profit.
