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Effects of Microwave Appliances on Food and Humans
By William Koop

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 on a mass scale, the Nazi's could have eliminated the
logistical problems connected with cooking fuels while producing
edible products in far less time than they could using traditional
cooking tools.
After the war, the Allies discovered the medical research and
documentation concerning microwave technology. 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 from the use of these and of
similar frequencies electronic apparatuses.

MEDICAL RESEARCH SUMMARY

The most significant German research concerned the biological
effects of microwaves were 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, 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 observation 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 MICROWAVE FOODS

The following effects have been observed when foods are subjected
to microwave emissions.

Meats
Heating prepared meats sufficiently to insure sanitary ingestion
created nitrosodiethanolamine, a well-known cancer causing
agent.

Proteins
Active-protein, biomolecular compounds are destabilized.

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; both are
glycosides (sugar derivatives) and found widely in plants.

Vegetables
Even extremely brief exposure of raw, cooked or frozen to
microwaves alter alkoloid catabolism, which can have a strong
toxic effect on the human system.


RESULTING EFFECT ON THE HUMAN BODY

Digestive System
The unstable catabolism of microwaved foods alters their
elemental food substances, causing disorders in the digestive
system.

Lymphatic System
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 by artificially induced, microwave radio frequency
fields from transmission stations and TV relay networks.

Free Radicals
Certain trace mineral molecular formations in plant substances
(in particular, raw-root vegetables) form cancer-causing free
radicals.

Stomach and Intestinal Cancers
A statistically higher percentage of cancerous growths result in
these organs, plus a generalized breakdown of the peripheral
cellular tissues and a gradual degeneration of digestive and
excretory functions.


MICROWAVES REDUCE FOOD VALUE

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 of the following
vitamins decreased: Vitamin B complex, vitaminsC 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, lactosides and
nitrolosides.

Meat Protein Worthless
It destroys the nutritive value of nucleoproteins in meats.

All Foods Damaged
It greatly accelerates the structural disintegration of all
foods tested.





BIOLOGICAL EFFECTS OF MICROWAVES

Exposure to microwave emissions also has a negative effect 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 field of the food causes such harmful
side effects that the Soviets outlawed all such microwave
apparatus in 1976.

Here are the effects observed in humans having "direct" exposure
to microwaves, that is, without their having consumed the
irradiated food substances.

Life-Energy Field Breakdown
Persons near microwave ovens in operation experience a breakdown
in their life-energy fields that 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 destabilized and degenerated.

Cell Damage
Internal cellular-membrane potentials during catabolic processes
into the blood serum from the digestive process degenerate and
destabilize.

Brain Circuitry
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-plexuses (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
(netlike) activating system (the system which controls the
function of waking consciousness) go out of balance and lose their
proper circuiting.

Loss of Vital Energies
Humans, animals and plants located within a 500-meter radius of
the equipment in operatiuon 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 interrupted sleep
episodes in a statistically higher percentage of individuals
subjected to continual range-emission field effects of microwave
apparatus, from either cooking or transmission stations.


Due to the contraindications 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.

This article reprinted from the Gerson Healing Newsletter 16(2)
2001 and originally appeared in The Price-Pottenger Nutrition
Foundation's "The PPNF Journal" in the Summer of 2000.

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A Proud Indian Canadian