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Food prepared in the microwave oven lead[s] to changes in the blood

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Many people find microwave ovens convenient and fast. But the price we pay is dear. Microwave radiation strips food of all its nutritional value and affects the body adversely due to the manner in which microwaves cook food. You may recall from the section in this chapter on Water that the water molecule is constructed in such a way that one end has a positive charge and the other end has a negative charge.
Water, which is especially sensitive to being imprinted by radiation, is present in high amounts in all life forms of this planet. When subjected to microwave radiation, the water molecules in the food reverse in polarity: the positive ends become negative and the negative ends become positive. This happens continually at high speeds back and forth-up to one hundred billion times a second! The molecules are jostled so much that the motion creates friction, and it is this friction caused by these repeated changes that emits the heat that cooks the food.

But the disruption of the water molecules is so intense that they are literally torn apart and become structurally deformed. Chemists even have a name for this phenomenon: structural "isomerism." The energy fields of what we eat-and our own bioelectric energy fields as well-were never meant to go through this kind of incredibly rapid, chaotic polarity switching. Exposure to microwave ovens causes all cells to lose their delicate electrical charge. You may also recall from the section on Water in this chapter that when the electrical charge (carried by the electrolytes) of an organism is damaged, the organism breaks down and malfunctions.

Since "you are what you eat," the creation of abnormalities in our food creates abnormalities in us. In 1989, Dr. Lita Lee noted in the December issue of the British medical journal Lancet that microwaved milk or baby formula not only depletes the vitamin content but converts certain amino acids (the constituents of protein) into related substances that are biologically inactive. Some of these altered amino acids are known poisons to both the nervous system and the kidneys. "It's bad enough that many babies are not nursed," Lee wrote, "but now they are given fake milk (baby formula) made even more toxic via microwaving." [Cited in Alexander, Gary. "Throw It In The Microwave" in Chronogram, February 2001, p. 9]
 
The April 1992 Journal of Pediatrics reported that researchers at the Stanford University Medical Center discovered that the changes in human breast milk that was microwaved just enough to warm it included the
 destruction of 98% of its immunogloban-A antibodies and 96% of its liposome activity (which inhibits bacterial infections).
 
 According to William P. Kopp, who frequently writes about the deleterious effects of microwaved food, research on the biological effects of microwaves was conducted as early as 1942 at Humboldt University in Berlin, Germany, and the Russians-who since 1957 extensively studied the effects of microwave ovens at the Institute of Radio Technology- "have outlawed their use and issued an international warning about the biological and environmental damage that can result from the use of this and similar-frequency electronic apparatus."
[Kopp, William. "Microwave Madness: The Effects of Microwave Apparatus on Food and Humans" in Perceptions, May/June 1996, p. 30]   The governments of other Eastern European countries have also set limits for microwave oven usage, he notes in the May/June 1966 issue of Perceptions.

We can distinguish between the effects of microwaves on the food itself, the effects of the microwaved food on the body once the food is ingested, and the effects of microwaves on the human body independent of the ingestion of food. First I will summarize what microwaves do to foods and how the body reacts to these unnaturally altered foods. "In most research [conducted by the Russians]," Kopp writes, "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." [Kopp, William. "Microwave Madness: The Effects of Microwave Apparatus on Food and Humans" in Perceptions, May/June 1996, p. 30]   Under these "acceptable" conditions,

* Microwaved meats contain d-nitrosodiethanolamine, a well-known carcinogen.

* Cancer-causing agents are created in the protein-hydrolysate compounds in milk and grains.

* The molecular composition of proteins and natural sugars is unnaturally altered.

* Even brief exposures of raw, cooked or frozen vegetables to microwaves enhance the production of alkaloids (such as caffeine, morphine and strychnine) that are harmful to the human body.

* The availability of vitamin complexes A, B, C and E, and essential minerals is vastly reduced.

* The microwaves in the food bind with atmospheric radioactivity, creating additional harmful radiation.

Simply put, because microwaved food is
1.) chemically and molecularly altered,
2.) its nutrients are lost and
3.) harmful compounds are created.
 

The body,
1.) exposed to foreign and dangerous substances and further
2.) deprived of the nutrients it needs, becomes sick.
 
 Cancer is especially high in those eating microwaved food.

 
"A statistically higher percentage of cancerous growths result in [the stomach and intestines]," Kopp writes, "plus a generalized breakdown of the peripheral cellular tissues and a gradual degeneration of digestive and excretory functions."
[Kopp, William. "Microwave Madness: The Effects of Microwave Apparatus on Food and Humans" in Perceptions, May/June 1996, p. 31] 
 
Microwaving has been proven to have immediate fatal consequences: in 1991, a woman named Norma Levitt entered an Oklahoma hospital for hip surgery and received a blood transfusion. A nurse warmed the blood for the transfusion in a microwave oven, and in an hour and a half Levitt was dead. It wasn't the surgery or anesthesia that killed her, but the deformed, lifeless blood cells in the transfused blood.

Microwaves transform more than our food. The radiation itself directly influences all bodily systems and functions: circulatory, digestive, metabolic, lymphatic, hormonal and nervous.
 
People suffer
 
1.) hormone imbalances,
2.) damage to the electrical functioning of the nervous
system, 3.) a disruption in the cellular membrane electrical potentials,
4.) significant loss of vital energy, and 4.) a higher-than-normal percentage
of cancerous cells in their blood serum.
5.) Researchers have even detected
significant levels of disruption in alpha, delta, and theta brain
waves. "Because of the disarranged brain waves," Kopp points out,
6.) "negative psychological effects also result. These include loss of
memory and the ability to concentrate, suppressed emotional threshold,
deceleration of intellective processes and interrupt[ed] sleep
episodes."   [Kopp, William. "Microwave Madness: The Effects of
Microwave Apparatus on Food and Humans" in Perceptions, May/June 1996,
p. 30] 
 
 In short, microwave oven radiation disrupts the electrical field of the body, which in turn affects functioning on biological, chemical and physiological levels.  Being within just a three foot range of a microwave oven will expose you to these dangers.
 
After 3 feet, the radiation levels drop off 80%, but remain for 15 minutes even after the oven has been turned off.

The story of how microwave ovens came to be accepted, even eagerly embraced by the American public, is similar to how harmful drugs reach the marketplace: the suppression of negative evidence. In 1991, Dr. Hans Ulrich Hertel of the Swiss Federal Institute of Technology and Dr. Bernard H. Blanc of the University Institute for Biochemistry published the results of:
 
 a thorough clinical examination of:

microwaved nutrients and their effects on the blood and human physiology.
 
Among their findings was:
 
an alarming increase of leukocytes (white blood cells), which indicates abnormal condition of the system such as poisoning or cell membrane damage.
 
This can indicate a pre-cancerous state in the blood.
 
At the time, Hertel was employed by a major international food company. It fired him "for questioning certain processing procedures that denatured the food."  In 1992, the Swiss Association of Dealers for Electro-apparatuses for Households and Industry pressured a Swiss court to issue a gag order against the doctors. One year later, Dr. Hertel was prohibited from declaring that
 
food prepared in the microwave oven shall be dangerous to health and lead[s] to changes in the blood of consumers, giving reference to pathologic troubles as also indicative for the beginning of a cancerous process.
 
The defendant shall be prohibited from repeating such a statement in publications and in public talks by punishment laid down in the law. [Valentine, Tom. "Microwave Tragedy" in Acres, USA, April 1994, p. 6]

The decision was finally reversed in Austria in 1998, but the damage had been done: Americans believe that microwave ovens are safe. Even the best organic food diet is destroyed by this very dangerous radiation. When you eat in restaurants, make sure that your food is not being prepared in a microwave oven.

Not all technology is bad. As Hertel himself said in an interview with Tom Valentine that appeared in "Microwave Tragedy" in the April 1994 issue of Acres, USA:

"We, the scientists, carry the main responsibility for the present unacceptable conditions. It is therefore our job to correct the situation and bring the remedy to the world. I am striving to bring [humankind] and techniques back into harmony with nature. We can have wonderful technologies without violating nature."  

[Valentine, Tom.
"Microwave Tragedy".

Source: http://www.xpressnet.com/bhealthy/microwave.htm



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