Recent research shows that microwave
oven-cooked food suffers severe
molecular damage. When eaten, it
causes abnormal changes in human
blood and immune systems.
Not surprisingly, the public has been
denied details on these significant
health dangers.

Is it possible that millions of people are ignorantly
sacrificing their health in exchange for the convenience of
microwave ovens? Why did the Soviet Union ban the use of
microwave ovens in 1976? Who invented microwave
ovens, and why? The answers to these questions may
shock you into throwing your microwave oven in the trash.
Over 90% of American homes have microwave ovens used
for meal preparation. Because microwave ovens are so
convenient and energy efficient, as compared to
conventional ovens, very few homes or restaurants are
without them. In general, people believe that whatever a
microwave oven does to foods cooked in it doesn't have
any negative effect on either the food or them. Of course,
if microwave ovens were really harmful, our government
would never allow them on the market, would they? Would
they? Regardless of what has been "officially" released
concerning microwave ovens, we have personally stopped
using ours based on the research facts outlined in this
article

The purpose of this report is to show proof - evidence -
that microwave cooking is not natural, nor healthy, and is
far more dangerous to the human body than anyone could
imagine. However, the microwave oven manufacturers,
Washington City politics, and plain old human nature are
suppressing the facts and evidence. Because of this,
people are continuing to microwave their food - in blissful
ignorance - without knowing the effects and danger of
doing so.

How do microwave ovens work?
Microwaves are a form of electromagnetic energy, like
light waves or radio waves, and occupy a part of the
electromagnetic spectrum of power, or energy.
Microwaves are very short waves of electromagnetic
energy that travel at the speed of light (186,282 miles per
second). In our modern technological age, microwaves are
used to relay long distance telephone signals, television
programs, and computer information across the earth or
to a satellite in space. But the microwave is most familiar
to us as an energy source for cooking food

Every microwave oven contains 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 Mega Hertz (MHz) or 2.45 Giga
Hertz (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.

Let me jump to some more important aspects

Microwaves unsafe for baby's milk

A number of warnings have been made public, but have
been barely noticed. For example, Young Families, the
Minnesota Extension Service of the University of
Minnesota, published the following in 1989:
"Although microwaves heat food quickly, they are not
recommended for heating a baby's bottle. The bottle may
seem cool to the touch, but the liquid inside may become
extremely hot and could burn the baby's mouth and
throat. Also, the buildup of steam in a closed container,
such as a baby bottle, could cause it to explode. Heating
the bottle in a microwave can cause slight changes in the
milk. In infant formulas, there may be a loss of some
vitamins. In expressed breast milk, some protective
properties may be destroyed. Warming a bottle by holding
it under tap water, or by setting it in a bowl of warm
water, then testing it on your wrist before feeding may
take a few minutes longer, but it is much safer."
Dr. Lita Lee of Hawaii reported in the December 9, 1989
Lancet:

"Microwaving baby formulas converted certain trans-
amino acids into their synthetic cis-isomers. Synthetic
isomers, whether cis-amino acids or trans-fatty acids, are
not biologically active. Further, one of the amino acids, L-
proline, was converted to its d-isomer, which is known to
be neurotoxic (poisonous to the nervous system) and
nephrotoxic (poisonous to the kidneys). It's bad enough
that many babies are not nursed, but now they are given
fake milk (baby formula) made even more toxic via
microwaving."

Microwaved blood kills patient

In 1991, there was a lawsuit in Oklahoma concerning the
hospital use of a microwave oven to warm blood needed in
a transfusion. The case involved a hip surgery patient,
Norma Levitt, who died from a simple blood transfusion. It
seems the nurse had warmed the blood in a microwave
oven. This tragedy makes it very apparent that there's
much more to "heating" with microwaves than we've been
led to believe. Blood for transfusions is routinely warmed,
but not in microwave ovens. In the case of Mrs. Levitt, the
microwaving altered the blood and it killed her.
It's very obvious that this form of microwave radiation
"heating" does something to the substances it heats. It's
also becoming quite apparent that people who process
food in a microwave oven are also ingesting these
"unknowns".
Because the body is electrochemical in nature, any force
that disrupts or changes human electrochemical events
will affect the physiology of the body. This is further
described in Robert O. Becker's book, The Body Electric,
and in Ellen Sugarman's book, Warning, the Electricity
Around You May Be Hazardous to Your Health.

Scientific evidence and facts

In Comparative Study of Food Prepared Conventionally
and in the Microwave Oven, published by Raum & Zelt in
1992, at 3(2): 43, it states
"A basic hypothesis of natural medicine states that the
introduction into the human body of molecules and
energies, to which it is not accustomed, is much more
likely to cause harm than good. Microwaved food contains
both molecules and energies not present in food cooked in
the way humans have been cooking food since the
discovery of fire. Microwave energy from the sun and
other stars is direct current based. Artificially produced
microwaves, including those in ovens, are produced from
alternating current and force a billion or more polarity
reversals per second in every food molecule they hit.
Production of unnatural molecules is inevitable. Naturally
occurring amino acids have been observed to undergo
isomeric changes (changes in shape morphing) as well as
transformation into toxic forms, under the impact of
microwaves produced in ovens.
One short-term study found significant and disturbing
changes in the blood of individuals consuming
microwaved milk and vegetables. Eight volunteers ate
various combinations of the same foods cooked different
ways. All foods that were processed through the
microwave ovens caused changes in the blood of the
volunteers. Hemoglobin levels decreased and over all
white cell levels and cholesterol levels increased.
Lymphocytes decreased

Luminescent (light-emitting) bacteria were employed to
detect energetic changes in the blood. Significant
increases were found in the luminescence of these
bacteria when exposed to blood serum obtained after the
consumption of microwaved food."

The Swiss clinical study
Dr. Hans Ulrich Hertel, who is now retired, worked as a
food scientist for many years with one of the major Swiss
food companies that do business on a global scale. A few
years ago, he was fired from his job for questioning
certain processing procedures that denatured the food.
In 1991, he 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. An article also
appeared in issue 19 of the Journal Franz Weber in which
it was stated that the consumption of food cooked in
microwave ovens had cancerous effects on the blood. The
research paper itself followed the article. On the cover of
the magazine there was a picture of the Grim Reaper
holding a microwave oven in one of his hands.
Dr. Hertel was the first scientist to conceive and carry out
a quality clinical study on the effects microwaved
nutrients have on the blood and physiology of the human
body. His small but well controlled study showed the
degenerative force produced in microwave ovens and the
food processed in them. The scientific conclusion showed
that microwave cooking changed the nutrients in the food;
and, changes took place in the participants' blood that
could cause deterioration in the human system. Hertel's
scientific study was done along with Dr. Bernard H. Blanc
of the Swiss Federal Institute of Technology and the
University Institute for Biochemistry.

In intervals of two to five days, the volunteers in the study
received one of the following food variants on an empty
stomach: (1) raw milk; (2) the same milk conventionally
cooked; (3) pasteurized milk; (4) the same raw milks
cooked in a microwave oven; (5) raw vegetables from an
organic farm; (6) the same vegetables cooked
conventionally; (7) the same vegetables frozen and
defrosted in a microwave oven; and ( the same
vegetables cooked in the microwave oven. Once the
volunteers were isolated, blood samples were taken from
every volunteer immediately before eating. Then, blood
samples were taken at defined intervals after eating from
the above milk or vegetable preparations.
Significant changes were discovered in the blood samples
from the intervals following the foods cooked in the
microwave oven. These changes included a decrease in all
hemoglobin and cholesterol values, especially the ratio of
HDL (good cholesterol) and LDL (bad cholesterol) values.
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 pointed to 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 Dr. Hertel to
the conclusion that such technically derived energies
may, indeed, be passed along to man inductively via
eating microwaved food

Microwave oven manufacturers insist that microwaved
and irradiated foods do not have any significantly higher
radiolytic compounds than do broiled, baked or other
conventionally cooked foods. The scientific clinical
evidence presented here has shown that this is simply a
lie. In America, neither universities nor the federal
government have conducted any tests concerning the
effects on our bodies from eating microwaved foods. Isn't
that a bit odd? They're more concerned with studies on
what happens if the door on a microwave oven doesn't
close properly. Once again, common sense tells us that
their attention should be centered on what happens to
food cooked inside a microwave oven. Since people ingest
this altered food, shouldn't there be concern for how the
same decayed molecules will affect our own human
biological cell structure?

Industry's action to hide the truth
As soon as Doctors Hertel and Blanc published their
results, the authorities reacted. A powerful trade
organization, the Swiss Association of Dealers for Electro-
apparatuses for Households and Industry, known as FEA,
struck swiftly in 1992. They forced the President of the
Court of Seftigen, Canton of Bern, to issue a "gag order"
against Drs. Hertel and Blanc. In March 1993, Dr. Hertel
was convicted for "interfering with commerce" and
prohibited from further publishing his results. However,
Dr. Hertel stood his ground and fought this decision over
the years.
Not long ago, this decision was reversed in a judgment
delivered in Strasbourg, Austria, on August 25, 1998. The
European Court of Human Rights held that there had been
a violation of Hertel's 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. In addition, Switzerland
was ordered to pay Dr. Hertel compensation.

Who invented microwave ovens?
The Nazis, for use in their mobile support operations,
originally developed microwave "radiomissor" cooking
ovens 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.
After the war, the Allies discovered medical research done
by the Germans on microwave ovens. These documents,
along with some working microwave ovens, were
transferred to the United States War Department and
classified for reference and "further scientific
investigation." The Russians had also retrieved some
microwave ovens and now have thorough research on
their biological effects. As a result, their use was outlawed
in the Soviet Union. The Soviets issued an international
warning on the health hazards, both biological and
environmental, of microwave ovens and similar frequency
electronic devices.
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

Carcinogens in microwaved food
In Dr. Lita Lee's book, Health Effects of Microwave
Radiation - Microwave Ovens, and in the March and
September 1991 issues of Earthletter, she stated that
every microwave oven leaks electro-magnetic radiation,
harms food, and converts substances cooked in it to
dangerous organ-toxic and carcinogenic products.
Further research summarized in this article reveal that
microwave ovens are far more harmful than previously
imagined.
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,
i.e., cooking, thawing, or heating to insure sanitary
ingestion. Here's a summary of some of the results:
Microwaving prepared meats sufficiently to insure
sanitary ingestion caused formation of d-
Nitrosodienthanolamines, a well-known carcinogen.
Microwaving milk and cereal grains converted some of
their amino acids into carcinogens.
Thawing frozen fruits converted their glucoside and
galactoside containing fractions into carcinogenic
substances.
Extremely short exposure of raw, cooked or frozen
vegetables converted their plant alkaloids into
carcinogens.
Carcinogenic free radicals were formed in microwaved
plants, especially root vegetables.
Decrease in nutritional value
Russian researchers also 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:
Deceased bio-availability of vitamin B complex, vitamin C,
vitamin E, essential minerals and lipotropics factors in all
food tested.
Various kinds of damaged to many plant substances, such
as alkaloids, glucosides, galactosides and nitrilosides.
The degradation of nucleo-proteins in meats.

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cyara: @OP it seems you are the only one on this thread, enjoy

Because its not about Tonto Dike

Dis is definitely an eye-opening article.I have very much benefited from this.Ride on qplus, i dey ur back.Be informed or remain deformed

Microwave sickness is discovered


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 health
problems so serious that the Russians set strict limits of
10 microwatts exposure for workers and one microwatt for
civilians.
In Robert O. Becker's book, The Body Electric, he
described Russian research on the health effects of
microwave radiation, which they called "microwave
sickness." On page 314, Becker states:
"It's [Microwave sickness] first signs 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 [the
blockage of coronary arteries and heart attacks]."

According to Dr. Lee, changes are observed in the blood
chemistries and the rates of certain diseases among
consumers of microwaved foods. The symptoms above can
easily be caused by the observations shown below. The
following is a sample of these changes:
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 a gradual
breakdown of the systems of elimination were
observed.

Microwave research conclusions
The following were the most significant German and
Russian research operations facilities concerning the
biological effects of microwaves:
The initial research conducted by the Germans during the
Barbarossa military campaign, at the Humbolt-Universitat
zu Berlin (1942-1943); and,
From 1957 and up to the present [until the end of the cold
war], the Russian research operations were conducted at:
the Institute of Radio Technology at Kinsk, Byelorussian
Autonomous Region; and, at the Institute of Radio
Technology at Rajasthan in the Rossiskaja Autonomous
Region, both in the Union of the Soviet Socialist
Republics.
In most cases, the foods used for research analysis were
exposed to microwave propagation at an energy potential
of 100 kilowatts/cm3/second, to the point considered
acceptable for sanitary, normal ingestion. The effects
noted by both German and Russian researchers is
presented in three categories:
Category I, Cancer-Causing Effects
Category II, Nutritive Destruction of Foods
Category III, Biological Effects of Exposure

Source:
curezone.com/foods/microwave_oven_risk.asp



Personally I work in a federal hospital and am one of d engineers in charge of hospital equipment such as radiology and radioteraphy equipment used to diagnose and treat cancer. And I can tell u, there has been an increasing rate of cancer expecially among d elite and rich people. The above write-up has answered a lot of questions I have as to why d high rate of cancer cases.

If u have microwave ovens, please reduce d number of times u use dem, or stop using dem out rightly.

I wish you all good health in JESUS Name.