Even more on energy, vibration and frequencies... microwave ovens historically, academically and personally... My mother is currently in remission from cancer having survived the ravages of chemotherapy treatment for tumours detected in her colon, on her liver, lungs and in her inner ear. We lost my father recently after his vigil by her side nurturing her to better health he neglected to keep a check on his own health. Pancreatic cancer decimated a seemingly healthy, strong, black man to the point where his ultimate demise brought an end to his struggle to hold on to life. To my mind a common theme was visible. I made sure that my mother finally got rid of the microwave oven whose presence I had simply loathed since I first saw it... This is as real as it gets... Let’s take a look at the history of microwave ovens and the results of the research on the effects of using them on food and the consequence for people consuming food prepared by them… It was Hitler’s Nazis that first used microwave technology in their mobile support operations. After the war the technology research documentation was examined by the US War Department and the Soviet Union. The thorough examination and research done by the Soviets led to them banning the devices in the Soviet Union and issuing an international biological and environmental health hazard warning regarding these devices and others operating at similar frequencies. From 1957 up until very recently Russian research into microwaves was mainly carried out at the Institute of Radio Technology at Klinsk in Byelorussia. 1. People who ingested microwaved foods showed a statistically higher incidence of stomach and intestinal cancers, plus a general degeneration of peripheral cellular tissues and a gradual breakdown of the function of the digestive and excretory systems. 2. Due to chemical alterations within food substances, malfunctions occurred within the lymphatic system, causing degeneration in the immune systems ability to protect the body against neoplastic (cancerous) growth. 3. Microwave exposure caused significant decreases in the nutritional value of all foods studied, most significantly in the bio- availability of B-complex vitamins, vitamin C, vitamin E, essential minerals and lipotropics (substances that prevent abnormal accumulation of fat). 4. Heating prepared meats in a microwave sufficiently for human consumption creates the cancer-causing agent d-nitrosodiethanolamine. 5. Cancer-causing free radicals were formed within certain trace-mineral, molecular formations in plant substances -- particularly in raw root vegetables. 6. Ingestion of microwaved foods caused a higher percentage of cancerous cells within the blood serum. 7. Microwaving foods alters their elemental food substances, leading to disorders in the digestive system. The use of microwave ovens was banned in Russia in 1976. Furthermore Russian researchers reported a marked acceleration of structural degradation leading to a decreased food value of 60 to 90% in all foods tested. Among the changes observed were: a. Deceased bioavailability of vitamin B complex, vitamin C, vitamin E, essential minerals and lipotropics factors in all food tested. b. Various kinds of damaged to many plant substances, such as alkaloids, glucosides, galactosides and nitrilosides. c. The degradation of nucleoproteins in meats. In 1989 Hertel teamed up with professor Bernard Blanc of the Swiss Federal Institute of Technology. Because of a lack of funding a necessarily small sample group research programme was organised and produced research findings that were so damning concerning the use of microwave ovens that as soon as Doctors Hertel and Blanc published their results the authorities reacted. In 1992 the powerful trade organization - the Swiss Association of Dealers for Electro-apparatuses for Households and Industry, known as FEA took Dr. Hertel to court. In March 1993, Dr. Hertel was convicted for interfering with commerce and prohibited from further publishing his results. Such was the pressure put on Blanc that he publicly dissociated himself from the research. In Strasbourg, Austria, on August 25, 1998 a judgement was delivered that overturned the original conviction. The European Court of Human Rights held that there had been a violation of Hertels rights in the 1993 decision. The European Court of Human Rights also ruled that the gag order issued by the Swiss court in 1992 against Dr. Hertel, prohibiting him from declaring that microwave ovens are dangerous to human health, was contrary to the right to freedom of expression. Additionly Switzerland was ordered to pay Dr. Hertel compensation. It was a complete vindication for him. This is what was actually published that caused all the controversy: Food cooked or defrosted in a microwave oven causes changes in the blood indicative of a developing pathological process as is also found in a carcinoma. Basically microwaved food causes cancer. In December 9, 1989, it was reported in the Lancet that microwaving baby formulas converted certain trans-amino acids into their synthetic cis-isomer. Synthetic isomers whether cis-amino acids or trans-fatty acids are not biologically active. Furthermore, one of the amino acids, L-proline, was converted to its d-isomer, which is known to be neurotoxic (nervous system) and nephrotoxic (kidneys). Microwaving even causes synthetic food (baby formula) to become poisonous! The following is a summary of the Russian investigations published by the Atlantis Raising Educational Center in Portland Oregon. Carcinogens were formed in virtually all foods tested. No test food was subjected to more microwaving than necessary to accomplish the purpose, e.g. cooking or thawing or heating to insure sanitary ingestion. a. Microwaving prepared meats sufficiently to insure sanitary ingestion caused formation of d-Nitrosodienthanolamines - a well known carcinogen. b. Microwaving milk and cereal grains converted certain of their amino acids into carcinogens. c. Thawing frozen fruits converted their glucoside and galactoside-containing fractions into carcinogenic substances. d. Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids into carcinogens. e. Carcinogenic free radicals were formed in microwaved plants, especially root vegetables. Microwave ovens emit two types of radiation: the microwaves or high frequency radio waves, and the 60hz magnetic fields common to other home appliances. This comes from the transformers in the back. The effect has to do with the source of magnetic radiation as well as the part of the body it strikes. For example mobile cellphones emit high magnetic fields. When in use they are held at the ear next to the head where the radiation strikes the pineal gland inhibiting its production of melatonin. Melatonin is a hormone that inhibits breast cancer amongst other things. The oven door is the most dangerous place for microwave leakage, but magnetic field can occur all around the oven. In addition to oven leakage, microwaving causes adverse effects in food. They include: formation of cancer-causing substances, leakage of toxic chemicals from the packaging into the foods and destruction of nutrients. We all need to avoid microwaved food and indeed microwave oven machines when they are operating for the reasons noted above. I hope that this all clarifies my position on this particular matter. I am literally trying to keep it real when it comes to making an effective and positive way to fuel good nutrition intention.
Posted on: Thu, 11 Sep 2014 22:51:53 +0000