Microwave Ovens

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Magdalena
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Microwave Ovens

Postby Magdalena » 24 Dec 2004, 23:47

Microwave Ovens



Today, more than 90% of American homes have a microwave oven, used for meal preparation. It is perhaps the most successful appliance introduction of the 20th century. There's some evidence it might be right up there with other 20th century miracles that, while solving one problem, created others: miracles like processed foods, additives, pesticides, and packaging. Some of these innovations were thrust upon consumers without much thought about the longer-term problems they create.

The Russians have done thorough research on their biological effects, and as a result, their use was outlawed there in 1976. Other Eastern European scientists also reported the harmful effects of microwave radiation and set up strict environmental limits for their usage. The United States has not accepted the European reports of harmful effects, even though the EPA estimates that radio frequency and microwave radiation sources in America are increasing at 15% per year.

The Nazis originally developed microwave radiomissor cooking ovens for use in their mobile support operations, to be used for the invasion of Russia. By being able to utilize electronic equipment for preparation of meals on a mass scale, the logistical problem of cooking fuels would have been eliminated, as well as the convenience of producing edible products in a greatly reduced time-factor.

Artificial vs. Natural Microwaves

Microwaves are very short waves of electromagnetic energy that travel at the speed of light. Microwave ovens contain 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 Megahertz (MHz) or 2.45 Gigahertz (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.

As the 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. The toxic effects of microwave cooking are another in a long list of unnatural additives in our daily diets. Artificially produced microwaves are based on the principle of alternating current. Atoms, molecules and cells hit by this hard electromagnetic radiation are forced to reverse polarity 1 to 100 billion times a second.

Production of unnatural molecules is inevitable. Naturally occurring amino acids undergo isomeric changes (changes in shape morphing), as well as transformation into toxic forms, under the impact of microwaves produced in ovens. There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of milliwatts. Of all the natural substances, which are polar, the oxygen of water molecules reacts most sensitively. This is contrary to the conventional heating of food, in which heat transfers convectionally from without to within. Cooking by microwaves begins within the cells and molecules where water is present and where the energy is transformed into frictional heat.

Effects on Cells

In addition to violent frictional heat effects (called thermic effects), there are also athermic effects, which have hardly ever been taken into account. These athermic effects 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 sides of the cell membranes. Impaired cells become easy prey for microorganisms.

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, hydrogen peroxide and carbon monoxide are produced. Any reversal of healthy cell processes may occur because of a number of reasons, and our cells then revert from a robust oxidation to an unhealthy fermentation. The same violent friction and athermic deformations, that can occur in our bodies when we are subjected to radar or microwaves, happens to the molecules in the food cooked in a microwave oven.

A microwave oven decays and changes the molecular structure of the food by the process of radiation. We've all been told that microwaving food is not the same as irradiating it. The two processes are supposed to use completely different waves of energy and at different intensities. In fact, when food is microwaved, the oven exerts a power input of about 1,000 watts or more. This radiation results in destruction and deformation of molecules of food, and in the formation of new compounds, called radiolytic compounds, unknown to man and nature. Neither established science nor our government had conducted tests--on the blood of the eaters--of the effects of eating various kinds of cooked foods until Hans Hertel--the first scientist to conceive of and carry out a quality study on the effects of microwaved nutrients on the blood and physiology of humans. The conclusion was clear: microwave cooking changed the nutrients so that significant unhealthy changes took place in the blood of the participants who consumed microwaved food--changes that could cause deterioration in the human systems.

These changes included a decrease in all hemoglobin values and cholesterol values, especially the HDL (good cholesterol) and LDL (bad cholesterol) values and ratios. Lymphocytes (immune cells) showed a more distinct short-term decrease following the intake of microwaved food than after the intake of all the other variants. Each of these indicators, point in a direction away from robust health, and toward degeneration. Additionally, there was a highly significant association between the amount of microwave energy in the test foods and the luminous power of luminescent bacteria exposed to serum from test persons who ate the microwaved food. This led Hertel to the conclusion that such technically derived energies may be passed along to humans inductively via consumption of microwaved food.

Other Effects

There's some concern about the interaction between food and its wrapping in the microwave oven. The FDA is investigating "heat susceptor packaging," which allows crusty foods like pizza to get crisp. The temperatures within these containers reach 400° to 500° F.--conditions not foreseen when the materials were originally approved for food use. A 1988 FDA Memorandum of Conference described a "breakdown" of the packaging, and states that "a considerable number of volatile components of the heat susceptor packaging become indirect food additives" from microwaving.

The plastic wrap that works best in microwave cooking, polyvinyl chloride (PVC), has been under suspicion for some time. Apparently the migration of plasticizers from PVC films to food is highest where there is direct contact between the film and foods with a high surface-fat content. Plastic-wrapped microwaved meats (specifically pork and chicken) measured the most contamination. Like the susceptor packaging, plastic wraps were approved for food use before microwave ovens were envisioned. Most recently it was discovered that furans and dioxins migrate to food from microwaveable paper trays such as those that hold prepared meat dinners.

Packaging problems aside, what about the potential hazard of the microwaves themselves? Since 1971, microwave ovens have been required to meet government standards that include door interlocks to prevent operation if the door is open, and limits on the amount of microwaves allowed to leave them. But all appliances eventually become worn or malfunction. Microwaves can escape if the door seal is loosened, or is disrupted by food debris or a paper towel. If a gas burner malfunctions, you can see it or smell it. But there is no such evidence if a microwave oven starts to emit radiation.

The story of microwave emission standards is a disquieting one. According to a 1980 article in Science magazine, the standards were established in the 1950s, when research on microwaves was just beginning; by those concerned with military applications, where risk is inherent and accepted, not by medical or environmental experts, who strive for zero risk. Consumer Reports tests have shown microwave leakages to be within government standards. The trouble, according to editor Louis Slesin of Microwave News, is that "nobody knows where the threshold for ill effects really is. In my opinion, microwaves play a role in the development of cancer ... we don't know how little it takes."

A 1988 report from the National Institute of Environmental Health Science cited microwave ovens as one source of potentially hazardous EMFs. The report states, "Exposure possibly may affect the nervous system and susceptibility to chemical exposure." The 1990 draft report from the EPA, sought to classify electromagnetic fields as a "probable human carcinogen," placing them in the same category as PCBs, DDT, and formaldehyde. At this writing, that classification has been deleted from the EPA report (for technical and possibly for political reasons).

Cancer


Carcinogens are formed in virtually all foods tested. In scientific tests, no test food was subjected to more microwaving than necessary to accomplish the purpose of cooking, thawing or heating to insure sanitary ingestion. 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. There is a binding effect to radioactivity in the atmosphere, thus causing a marked increase in the amount of alpha and beta particle saturation in foods. There is a creation of cancer-causing agents within protein hydrolysate compounds in milk and cereal grains (unnatural proteins that are split into unnatural fragments by the addition of water). Microwaving prepared meats sufficiently, to insure sanitary ingestion, result in the formation of d-nitrosodienthanolamines, well-known carcinogens.

Microwaving milk and cereal grains converted some of their amino acids into carcinogens. Thawing frozen fruits converted their glucoside (hydrolyzed dextrose) and galactoside (hydrolyzed alcohol) containing fractions into carcinogenic substances. Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids into carcinogens. Carcinogenic free radicals are formed within certain trace mineral molecular substances in microwaved plants, especially root vegetables. Due to chemical alterations within food substances, malfunctions are observed within the lymphatic systems causing a degeneration of the immune potentials of the body to protect against certain forms of neoplastics (abnormal growth of tissue). Microwaved foods cause a higher percentage of cancerous cells within the blood serum (cytomas--cell tumors such as sarcoma).

Decrease In Nutritional Value

Russian researchers reported a marked acceleration of structural degradation, leading to a decrease of 60 to 90% of the vital energy field content in all foods tested. Among the changes observed were: Decreased bio-availability of vitamin B-complex, vitamin C, vitamin E, essential minerals and lipotropics factors in all food tested. There is various damage to many plant substances, such as alkaloids, (organic nitrogen based elements), glucosides, galactosides and nitrilosides. The degradation of nucleo-proteins in meats was found.

Microwave Sickness

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 a breakdown of the human life-energy field, so serious that the Russians set strict limits of 10 microwatts exposure for workers and one microwatt for civilians. The first signs of microwave sickness 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. Changes are observed in the blood chemistries and the rates of certain diseases among consumers of microwaved foods. Lymphatic disorders were observed, leading to decreased ability to prevent certain types of cancers. An increased rate of cancer cell formation was observed in the blood. Increased rates of stomach and intestinal cancers were observed. Higher rates of digestive disorders and gradual breakdown of the systems of elimination were observed.

There is degeneration and destabilization of the external energy activated potentials of food utilization within the processes of human metabolism and of internal cellular membrane potentials while transferring catabolic processes into the blood serum from the digestive process. There is a degeneration and breakdown of nerve electrical circuits and loss of energy field symmetry in the neuroplexuses both in the front and the rear of the central and autonomic nervous systems, along with a loss of balance and circuiting of the bioelectric strengths within the ascending reticular activating system (controls the function of consciousness). There is long-term cumulative loss of vital energies within humans, animals and plants that are located within a 500-meter radius of operational equipment. There is long-lasting residual effects of magnetic "deposits" located throughout the nervous system and lymphatic system. There is destabilization and interruption in the production and maintence of hormones in males and females by continually eating microwaved foods.

Continually eating food processed from a microwave oven, or using cell phones, causes permanent brain damage by shorting out electrical impulses in the brain (depolarizing or demagnetizing the brain tissue). There is markedly higher levels of brainwave disturbance in the alpha, theta, and delta wave signal patterns of persons exposed to microwave emission fields, with a resultant negative psychological effects, including loss of memory, loss of ability to concentrate, suppressed emotional threshold, deceleration of intellective processes, and interruptive sleep episodes. Microwaves cause long-term depolarization of tissue neuroelectric circuits with irreversible damage to the neuroelectrical integrity of various components of the nervous system, in individuals subjected to continual range emissive field effects of microwave apparatus, either in cooking apparatus, in transmission stations, and PCS cell phones. The human body cannot metabolize the unknown byproducts created in microwaved food.

Burns

Several reports have been published or radiation injury to the hand and arm while stirring food or removing containers. It's debatable how many injuries are caused by radiation exposure. Proof of an accident is difficult because microwave burns don't produce skin destruction as a fire burn does. The damage is to the peripheral nervous system beneath the skin. The microwave industry defends itself on this "lack of proof" basis. But at least two treating physicians report that patients who received radiation burns during a brief exposure of about 5 seconds had persistent neurological damage to the area even after the skin healed. In many homes, children are allowed to operate the microwave without supervision because of their perceived safety as compared to electric and gas stoves. But there's a danger of burns, besides the unknown radiation dangers. In 1988, the Consumer Product Safety Commission estimated 2,352 thermal burns and scalds from microwave ovens. In sheer number, that's less than 1/6 of the burns attributed to gas and electric ranges with ovens. But numbers don't tell the whole story. According to Matthew Maley of the Shriner's Burn Institute in Cincinnati, conventional cooking units are more broadly distributed, are used more often, and are more often employed in high-risk cooking. Maley's contention is that "oven users do not understand that microwaves heat in a way completely different from conventional heating appliances. This results in actions, which would not be considered by someone using an ordinary cooker. Haste and an attitude that microwave ovens are safer likewise results in injury."

One safety problem that's unique to microwave ovens, described by the Shriner's report, is the so-called eruption phenomenon. When clear liquids are heated in glass, ceramic, or smooth plastic containers, the liquid can become extremely hot even though it doesn't actually boil, and can erupt violently when moved or stirred, or when something (like a spoon or instant coffee) is added to it. How much exposure you get, whether to microwaves themselves or to byproducts of packaging, depends on the volume of use. Consider that the Food Safety and Inspection Service (FSIS) tells us the industry projects 4.7 billion "trays, cylinders, bowls, and cups" will be sold each year for use in microwave ovens. That statistic, of course, brings up yet another downside of microwaving--the solid-waste issue. Processed microwaveable foods are among the worst culprits of over-packaging. If you wanted to introduce an herbal supplement into the American mainstream and make any health claims for it, you would be subjected to exhaustive documentation and costly research. Yet the microwave-oven industry had only to prove that the dangerous microwaves could, be contained within the oven and not escape into the surrounding area where the radiation could do damage to people.

The industry must admit that some microwaves escape even in the best-made ovens. So far, not one thought has been given by the industry to the possibility that the nutrients could be so altered as to be deleterious to health. This makes sense in a land that encourages farmers to poison crops and soils with massive amounts of synthesized chemicals, and encourages food processors to use additives that enhance shelf life of foods regardless of the potential for degrading the health of the consumer.

http://www.tuberose.com/Microwave_Ovens.html

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