MICROWAVED FOODS CAUSE TUMORS * MEATS: Heating prepared meats sufficiently to ensure sanitary ingestion creates d-nitrosodiethanolamine, a well-known cancer-causing agent. * PROTEINS: Active-protein, biomolecular compounds are destabilized. * INCREASE IN RADIOACTIVITY: A 'binding effect' between microwaved food & any atmospheric radio-activity is created, causing a marked increase in the amount of alpha & beta particle saturation in the food. * MILK & CEREALS: Cancer-causing agents are created in die 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.
RESULTING EFFECTS ON THE HUMAN BODY * DIGESTIVE SYSTEM: The unstable breakdown of micro-waved food alters their elemental substances, causing disorders in the digestive system. * LYMPHATIC SYSTEM: Due to chemical alterations within food substances, malfunctions occur in the lymph system, causing degeneration of the body's ability to protect itself against certain forms of neoplastics (cancerous growths). * FREE RADICALS: Certain trace-mineral molecular formations in plant substances - in particular raw root vegetables - form cancer-causing free radicals. * INCREASED INCIDENCE OF STOMACH & 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 * SIGNIFICANT DECREASES IN NUTRITIVE VALUE OF all foods studied. * VITAMINS & MINERALS MADE USELESS: in every food tested, the bioavailability of vital nutrients decreased: vitamin B complex, vitamins C and E, essential minerals & lipotropics. * VITAL ENERGY FIELDS DEVASTATED: all tested foods dropped 60-90%. * DIGESTIBILITY OF FRUITS & VEGETABLES REDUCED: microwaves lower the metabolic behavior and integration-process of alkaloids, glucosides, alactosides & nitrilosides. * MEAT PROTEINS WORTHLESS: the nutritive value of nucleoproteins in meats is destroyed. * ALL FOODS DAMAGED: microwaves greatly accelerates the structural disintegration of all foods tested.
BIOLOGICAL EFFECTS OF MICROWAVES Merely entering the energy field of microwaved foods causes harmful side-effects. The Soviets outlawed microwaves in 1976! * LIFE ENERGY FIELD BREAKDOWN: increases relative to 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 destruction: Electrical impulses in the cerebrum degenerate and break down. * Nervous system: Nerve / electrical circuits degenerate and breakdown while energy-field symmetry is lost in the nerve centers in both the front and rear of the central and autonomic nervous systems. * Loss of bioelectric strength: The bioelectric strengths within 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-metre radius (1,500 ft) of a microwave in operation suffer a long-term, cumulative loss of vital energies. Nervous and lymphatic Systems damageD Long lasting residual magnetic "deposits" become located throughout the nervous system and lymphatic system. * Hormone imbalances: The production of hormones and the maintenance of hormonal balance in both males and females becomes destabilized and interrupted. * Brainwave disruptions: 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 also result. These include loss of memory and ability to concentrate, suppressed emotional threshold, deceleration of intellective processes and interruptive sleep episodes in a statistically higher percentage of individuals subjected to continual range-emission field effects of microwave apparatus, from either cooking apparatus or transmission stations. POTENTIAL USE IN MIND CONTROL Random, residual magnetic deposits settle in the nervous and lymphatic systems, which can ultimately affect the brain and nerve centers and depolarize tissue & neuroelectronic circuits. * Because these effects can cause irremissible damage to the nervous system, eating microwaved foods is clearly not advised. * Soviet studies show residual magnetism affects receptor components in the brain, affecting behavior. Transmitting radio signals at controlled frequencies, caused subjects to comply involuntarily and subliminally - to commands received through microwave transmissions - thus prompting their ban.
Court Removes Gag Order from Swiss Scientist on Microwaved Food Hans Hertel is the first scientist to conceive of and carry out a quality study on the effects of microwaved nutrients on the blood and physiology of human beings. This small but well-controlled study pointed the firm finger at a degenerative force of microwave ovens and the food produced in them. The conclusion was clear: microwave cooking changed the nutrients so that changes took place in the participants' blood; these were not healthy changes but were changes that could cause deterioration in the human systems. Working with Bernard H. Blanc of the Swiss Federal Institute of Technology and the University Institute for Biochemistry, Hertel not only conceived of the study and carried it out, he was one of eight participants. In 1991 Hans Ulrich Hertel and a Lausanne University professor published a research paper indicating that food cooked in microwave ovens could pose a greater risk to health than food cooked by conventional means.
Significant changes were discovered in the blood of the volunteers who consumed foods cooked in the microwave oven. These changes included a decrease in all haemoglobin values and cholesterol values, especially the HDL (good cholesterol) and LDL (bad cholesterol) values and ratio. Lymphocytes (white blood 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 that food. This led Hertel to the conclusion that such technically derived energies may, indeed, be passed along to man inductively via consumption of microwaved food.
An article appeared in issue number 19 of the Journal Franz Weber in which it was stated that the consumption of food cooked in microwave ovens had cancer- type effects on the blood. The article was followed by the research paper itself.
On 7 August 1992 the Swiss Association of Manufacturers and Suppliers of Household Appliances brought an action against the applicant in the Canton of Berne Commercial Court. It produced an expert report by a professor at Zürich Federal Institute of Technology from which it appeared that the applicant's research was worthless and his findings untenable.
As soon as Hertel and Blanc announced their results, the hammer of authority slammed down on them. A powerful trade organisation, the Swiss Association of Dealers for Electroapparatuses for Households and Industry, known simply as FEA, struck swiftly. They forced the President of the Court of Seftigen, Kanton Bern, to issue a 'gag order' against Hertel and Blanc. The attack was so ferocious that Blanc quickly recanted his support-but it was too late. He had already put into writing his views on the validity of the studies where he concurred with the opinion that microwaved food caused the blood abnormalities. Hertel stood his ground, and today is steadfastly demanding his rights to a trial. Preliminary hearings on the matter have been appealed to higher courts, and it's quite obvious the powers that be do not want a 'show trial' to erupt on this issue.
In March 1993, the court handed down this decision based upon the complaint of the FEA: "Consideration. 1. Request from the plaintiff (FEA) to prohibit the defendant (Dr Ing. Hans Hertel) from declaring that food prepared in the microwave oven shall be dangerous to health and lead 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.
However, in 1998 that decision was reversed. In a judgment delivered at Strasbourg on 25 August 1998 in the case of Hertel v. Switzerland, the European Court of Human Rights held that there had been a violation of Hertel's rights in the 1993 decision. Under Article 50 of the Convention, the Court awarded the applicant a specified sum for legal costs and expenses.
The European Court of Human Rights decided that the "gag order" issued by the Swiss courts against the Bernese scientist prohibiting him from declaring that microwave ovens are dangerous to health was contrary to the right to freedom of expression. In addition, Switzerland was sentenced to pay compensation of F-40,000. This decision is to put an end to judicial censorship of persons drawing attention to the health hazards of certain products.
there are many articles on the effects of micro'd food. best advice - AVOID!
