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MICROWAVE OVENS
Power lines double
leukaemia risk


Phone mast quadruples
cancer risk

Train carriages magnify
phone radiation

Phone masts disguised
as burglar alarms

Cordless phones also fry

Proof brain affected

Blood brain barrier weakened

Mobile phones - best practice

Mobiles cause blindness

Mobiles increase blood pressure


Children’s heads absorb
50% more radiation


Mobile phones and headaches


Microcrystals may explain
reduced melatonin production


Mobile microwaves
alter damaged DNA


Rare brain cancers increase

Two minutes too much

 
The history of microwave ovens

Microwave ovens were originally developed by the Germans to provide mobile food support for their invasion of the Soviet Union during World War II. 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 outlawed their use until Gorbachev’s ‘Perestroika’ opened Russia to the West in the mid 1980s. They have also issued an international warning concerning the possible biological and environmental damage that can be caused by the use of other similar frequency electronic apparati (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 fell into three categories:

Cancer-causing effects

  • The creation of the well-known cancer-causing agent d-nitroso-diethanolamine in cooked food
  • The destabilisation of active protein molecular compounds,
  • The creation of a “binding effect” to radioactivity in the atmosphere, causing a marked increase in the levels of alpha and beta radioactive particles in foods
  • The creation of cancer-causing agents within protein hydrolysate compounds* in milk and cereal grains (*natural proteins that are split into unnatural fragments by the addition of water)
  • Alteration of the catabolic (metabolic breakdown) behaviour of plant alkaloids (organic nitrogen based elements) when raw, cooked, or frozen vegetables were exposed for even extremely short durations
  • Alteration in the catabolic behaviour of glucoside and galactoside (oxidized alcohol) elements within frozen fruits when thawed in a microwave
  • Chemical alterations within foods led to malfunctions in the lymphatic systems (absorbent vessels), reducing the body’s immune system potential against certain neoplastics (abnormal growths of tissue)
  • Consuming microwaved foods caused higher levels of cancerous cells within the blood serum (cytomas - cell tumors such as sarcoma)
  • Cancer-causing free radicals (highly reactive incomplete molecules) were formed within certain trace mineral molecular formations in plant substances and, in particular, in raw root-vegetables
  • In a high proportion of persons, consuming microwaved foods caused stomach and intestinal cancerous growths, as well as a general degeneration of peripheral cellular tissues leading to a gradual breakdown of the digestive and excretive systems

Decrease in food value
Microwave exposure caused significant decreases in the nutritive value of all foods researched. The most important findings were:

  • a decrease in the bioavailability (capability of the body to absorb and use) B-complex vitamins, vitamin C, vitamin E, essential minerals and lipotropics (fat-regulating substances) in all foods
  • a decrease in the body’s ability to absorb valuable alkaloids, glucosides and galactosides, and nitrilosides from fruit and vegetables
  • a loss of 60-90% of the vital-energy field content of all tested foods
  • the destruction of the nutritive value of nucleo- proteins in meat, and
  • a marked acceleration of structural disintegration in all foods

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 discovered that a human did not even need to consume microwaved food substances: just exposure to the microwave oven’s energy-field was sufficient to cause damage.

The following effects were reported:

  • A breakdown of the human “life-energy field” in those exposed to microwave ovens in operation, which persevered after the oven had been switched off for increasingly longer durations
  • Reduced electrical activity in blood cells and lymphatic fluids,
  • A degeneration and destabilisation of internal cellular membrane potentials while transferring catabolic [metabolic breakdown] processes into the blood serum from the digestive process
  • 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)
  • A degeneration and breakdown of nerve electrical circuits and loss of energy field symmetry in the neuroplexuses (nerve centres) both in the front and the rear of the central and autonomic nervous systems
  • Loss of balance and circuiting of the bioelectric strengths within the ascending reticular activating system (the system which controls the function of consciousness)
  • A long term cumulative loss of vital energies within humans, animals and plants within 500 metres of operational microwave equipment
  • Long-lasting residual effects of magnetic deposits throughout the nervous and lymphatic systems, which could cause irreversible damage and increased sensitivity to microwave radiofrequency fields from TV and radio transmitters and TV relay masts
  • Destabilisation and interruption in the production of hormones and the maintenance of hormonal balance in both men and women
  • Markedly higher disturbance in the alpha, theta and delta-wave signal patterns in the brain, leading to negative psychological effects such as memory loss, loss of ability to concentrate, suppressed emotional threshold, deceleration of intellective processes, and sleep disturbance

Ed.- These findings were originally noted and published by William Kopp in 1979, after three years working at the Atlantic Rising Educational Center in Portland, Oregon, US. His work met such resistance from certain lobbies that he later changed his name and disappeared. His conclusions are still highly controversial despite the fact that many more scientists now have access to the Soviet, German and Swiss work.

Yet again, knowledge of serious threats to human health has been suppressed in the interest of profit.