CoffeeDrinker
Bluelighter
Would aiming a radar gun at some food help at all?
-
H&R Moderators: VerbalTruist
Microwave Appliances
- Thread starter addictivepersona
- Start date
THE_REAL_OBLIVION
Bluelight Crew
I have stopped eating microwave food after reading this :
http://www.relfe.com/microwave.html
Relevant parts :
MICROWAVE COOKING
is Killing People!
By Stephanie Relfe B.Sc. (Sydney)
Microwave cooking is one of the most important causes of ill health. It is certainly one of the most ignored.
There was a lawsuit in 1991 in Oklahoma. A woman named Norma Levitt had hip surgery, but was killed by a simple blood transfusion when a nurse "warmed the blood for the transfusion in a microwave oven!"
Logic suggests that if heating is all there is to microwave cooking, then it doesn't matter how something is heated. Blood for transfusions is routinely warmed, but not in microwave ovens. Does it not therefore follow that microwaving cooking does something quite different?[...]
A little evidence of the harm caused by microwaving cooking was given by the University of Minnesota in a radio announcement:
"Microwaves ... 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... 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". [...]
RUSSIANS BAN MICROWAVE OVENS
After the World War II, the Russians also experimented with microwave ovens. From 1957 up to recently, their research has been carried out mainly at the Institute of Radio Technology at Klinsk, Byelorussia. According to US researcher William Kopp, who gathered much of the results of Russian and German research - and was apparently prosecuted for doing so (J. Nat. Sci, 1998; 1:42-3) - the following effects were observed by Russian forensic teams:
1. Heating prepared meats in a microwave sufficiently for human consumption created:
* d-Nitrosodiethanolamine (a well-known cancer-causing agent)
* Destabilization of active protein biomolecular compounds
* Creation of a binding effect to radioactivity in the atmosphere
* Creation of cancer-causing agents within protein-hydrosylate compounds in milk and cereal grains;
2. Microwave emissions also caused alteration in the catabolic (breakdown) behavior of glucoside - and galactoside - elements within frozen fruits when thawed in this way;
3. Microwaves altered catabolic behavior of plant-alkaloids when raw, cooked or frozen vegetables were exposed for even very short periods;
4. Cancer-causing free radicals were formed within certain trace-mineral molecular formations in plant substances, especially in raw root vegetables;
5. Ingestion of micro-waved foods caused a higher percentage of cancerous cells in blood;
6. Due to chemical alterations within food substances, malfunctions occurred in the lymphatic system, causing degeneration of the immune system=s capacity to protect itself against cancerous growth;
7. The unstable catabolism of micro-waved foods altered their elemental food substances, leading to disorders in the digestive system;
8. Those ingesting micro-waved foods showed a statistically higher incidence of stomach and intestinal cancers, plus a general degeneration of peripheral cellular tissues with a gradual breakdown of digestive and excretory system function;
9. Microwave exposure caused significant decreases in the nutritional value of all foods studied, particularly:
* A decrease in the bioavailability of B-complex vitamins, vitamin C, vitamin E, essential minerals and lipotrophics
* Destruction of the nutritional value of nucleoproteins in meats
* Lowering of the metabolic activity of alkaloids, glucosides, galactosides and nitrilosides (all basic plant substances in fruits and vegetables)
* Marked acceleration of structural disintegration in all foods.
As a result microwave ovens were banned in Russia in 1976; the ban was lifted after Perestroika[...]
Own text(The USSR citizens obviously were using microwave ovens made by their own government, which banned them. The USSR had no monetary incentive in doing so, unlike the rest of the world where the capitalist system made use of the ignorance of people once again. Hey as long as they sell!" mentality.) ///
There have been very few scientific studies done on the effect of eating food microwaved food. This is rather surprising when you think about the fact that microwaves have been with us for only a few decades - and that in that time the incidence of many diseases has continued to increase.
Two researchers, Blanc and Hertel, confirmed that microwave cooking significantly changes food nutrients. Hertel previously worked as a food scientist for several years with one of the major Swiss food companies. He was fired from his job for questioning procedures in processing food because they denatured it. He got together with Blanc of the Swiss Federal Institute of Biochemistry and the University Institute for Biochemistry.
They studied the effect that microwaved food had on eight individuals, by taking blood samples immediately after eating. They found that after eating microwaved food, haemoglobin levels decreased. "These results show anaemic tendencies. The situation became even more pronounced during the second month of the study".
Who knows what results they would have found if they had studied people who ate microwaved food for a year or more?
The violent change that microwaving causes to the food molecules forms new life forms called radiolytic compounds. These are mutations that are unknown in the natural world. Ordinary cooking also causes the formation of some radiolytic compounds (which is no doubt one reason why it is better to eat plenty of raw food), but microwaving cooking causes a much greater number. This then causes deterioration in your blood and immune system.
Lymphocytes (white blood cells) also showed a more distinct short-term decrease following the intake of microwaved food than after the intake of all the other variants.
Another change was a decrease in the ratio of HDL (good cholesterol) and LDL (bad cholesterol) values.
Each of these indicators pointed to degeneration
The results were published in "Search for Health" in the Spring of 1992. How was this research greeted? A powerful trade organisation, the Swiss Association of Dealers for Electroapparatuses for Households and Industry somehow made the President of the Court of Seftigen issue a `gag order'. Hertel and Blanc were told that if they published their findings they would face hefty fines or up to one year in prison. In response to this, Blanc recanted his findings. Hertel, on the other hand, went on a lecture tour and demanded a jury trial.
FINALLY, in 1998 the Court `Gag Order' was removed. 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. The Court decided that the `gag order' prohibiting him form declaring that microwaved food is dangerous to health was contrary to the right to freedom of expression. In addition, Switzerland was sentenced to pay compensation of F40,000.
And this more scientifically-oriented site ... : http://curezone.com/foods/microwave_oven_risk.asp
In commercial models, the oven has a power input of about 1000 watts of alternating current. As these 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. Energy from the sun operates in a wide frequency spectrum.
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."
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
CATEGORY I
CANCER-CAUSING EFFECTS
[The first two points of Category I are not readable from our report copy. The remainder of the report is intact.]
3. Creation of a "binding effect" to radioactivity in the atmosphere, thus causing a marked increase in the amount of alpha and beta particle saturation in foods;
4. Creation of cancer causing agents within protein hydrolysate compounds* in milk and cereal grains [*these are natural proteins that are split into unnatural fragments by the addition of water];
5. Alteration of elemental food-substances, causing disorders in the digestive system by unstable catabolism* of foods subjected to microwaves [*the metabolic breakdown process];
6. Due to chemical alterations within food substances, malfunctions were observed within the lymphatic systems [absorbent vessels], causing a degeneration of the immune potentials of the body to protect against certain forms of neoplastics [abnormal growths of tissue];
7. Ingestion of microwaved foods caused a higher percentage of cancerous cells within the blood serum [cytomas - cell tumors such as sarcoma];
8. Microwave emissions caused alteration in the catabolic [metabolic breakdown] behavior of glucoside [hydrolyzed dextrose] and galactoside [oxidized alcohol] elements within frozen fruits when thawed in this manner;
9. Microwave emission caused alteration of the catabolic [metabolic breakdown] behavior of plant alkaloids [organic nitrogen based elements] when raw, cooked, or frozen vegetables were exposed for even extremely short durations;
10. Cancer causing free radicals [highly reactive incomplete molecules] were formed within certain trace mineral molecular formations in plant substances, and in particular, raw root-vegetables; and,
11. In a statistically high percentage of persons, 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 excretive systems.
CATEGORY II
DECREASE IN FOOD VALUE
Microwave exposure caused significant decreases in the nutritive value of all foods researched. The following are the most important findings:
1. A decrease in the bioavailability [capability of the body to utilize the nutriment] of B-complex vitamins, Vitamin C, Vitamin E, essential minerals and lipotropics in all foods;
2. A loss of 60-90% of the vital energy field content of all tested foods;
3. A reduction in the metabolic behavior and integration process capability of alkaloids [organic nitrogen based elements], glucosides and galactosides, and nitrilosides;
4. A destruction of the nutritive value of nucleoproteins in meats;
5. A marked acceleration of structural disintegration in all foods.
CATEGORY III
BIOLOGICAL EFFECTS OF EXPOSURE
Exposure to microwave emissions also had an unpredictably negative effect upon the general biological welfare of humans. This was not discovered until the Russians experimented with highly sophisticated equipment and discovered that a human did not even need to ingest the material substance of the microwaved food substances: that even exposure to the energy-field itself was sufficient to cause such adverse side effects that the use of any such microwave apparatus was forbidden in 1976 by Soviet state law.
The following are the enumerated effects:
1. A breakdown of the human "life-energy field" in those who were exposed to microwave ovens while in operation, with side-effects to the human energy field of increasingly longer duration;
2. A degeneration of the cellular voltage parallels during the process of using the apparatus, especially in the blood and lymphatic areas;
3. A degeneration and destabilization of the external energy activated potentials of food utilization within the processes of human metabolism;
4. A degeneration and destabilization of internal cellular membrane potentials while transferring catabolic [metabolic breakdown] processes into the blood serum from the digestive process;
5. Degeneration and circuit breakdowns of electrical nerve impulses within the junction potentials of the cerebrum [the front portion of the brain where thought and higher functions reside];
6. A degeneration and breakdown of nerve electrical circuits and loss of energy field symmetry in the neuroplexuses [nerve centers] both in the front and the rear of the central and autonomic nervous systems;
7. Loss of balance and circuiting of the bioelectric strengths within the ascending reticular activating system [the system which controls the function of consciousness];
8. A long term cumulative loss of vital energies within humans, animals and plants that were located within a 500-meter radius of the operational equipment;
9. Long lasting residual effects of magnetic "deposits" were located throughout the nervous system and lymphatic system;
10. A destabilization and interruption in the production of hormones and maintenance of hormonal balance in males and females;
11. Markedly higher levels of brainwave disturbance in the alpha, theta, and delta wave signal patterns of persons exposed to microwave emission fields, and;
12. Because of this brainwave disturbance, negative psychological effects were noted, including loss of memory, loss of 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 emissive field effects of microwave apparatus, either in cooking apparatus or in transmission stations.
Sorry for the wall of text, but I pasted the stuff from the studies that shocked me the most...in fact I still am guilty of using the microwave sometimes still, when certain leftovers are not really gonna heat quickly on a stove. But I'm gonna invest in a convection oven to fend any microwave oven use. Now, anyone who believes in science and doesn't have his/her head up their ass is going to read this carefully and find many more studies showing same results. But that only removes the bad effects of microwave ovens....we're still being bombarded with microwaves from cell phone towers, which appeared like mushrooms in the last decade and a half...I could go on about why these microwaves are just as bad but that would be offtopic in this thread. Rises in cancer are intrinsically related to the rise in microwave use though, I am not budging from this position after logical scientific deduction.
http://www.relfe.com/microwave.html
Relevant parts :
MICROWAVE COOKING
is Killing People!
By Stephanie Relfe B.Sc. (Sydney)
Microwave cooking is one of the most important causes of ill health. It is certainly one of the most ignored.
There was a lawsuit in 1991 in Oklahoma. A woman named Norma Levitt had hip surgery, but was killed by a simple blood transfusion when a nurse "warmed the blood for the transfusion in a microwave oven!"
Logic suggests that if heating is all there is to microwave cooking, then it doesn't matter how something is heated. Blood for transfusions is routinely warmed, but not in microwave ovens. Does it not therefore follow that microwaving cooking does something quite different?[...]
A little evidence of the harm caused by microwaving cooking was given by the University of Minnesota in a radio announcement:
"Microwaves ... 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... 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". [...]
RUSSIANS BAN MICROWAVE OVENS
After the World War II, the Russians also experimented with microwave ovens. From 1957 up to recently, their research has been carried out mainly at the Institute of Radio Technology at Klinsk, Byelorussia. According to US researcher William Kopp, who gathered much of the results of Russian and German research - and was apparently prosecuted for doing so (J. Nat. Sci, 1998; 1:42-3) - the following effects were observed by Russian forensic teams:
1. Heating prepared meats in a microwave sufficiently for human consumption created:
* d-Nitrosodiethanolamine (a well-known cancer-causing agent)
* Destabilization of active protein biomolecular compounds
* Creation of a binding effect to radioactivity in the atmosphere
* Creation of cancer-causing agents within protein-hydrosylate compounds in milk and cereal grains;
2. Microwave emissions also caused alteration in the catabolic (breakdown) behavior of glucoside - and galactoside - elements within frozen fruits when thawed in this way;
3. Microwaves altered catabolic behavior of plant-alkaloids when raw, cooked or frozen vegetables were exposed for even very short periods;
4. Cancer-causing free radicals were formed within certain trace-mineral molecular formations in plant substances, especially in raw root vegetables;
5. Ingestion of micro-waved foods caused a higher percentage of cancerous cells in blood;
6. Due to chemical alterations within food substances, malfunctions occurred in the lymphatic system, causing degeneration of the immune system=s capacity to protect itself against cancerous growth;
7. The unstable catabolism of micro-waved foods altered their elemental food substances, leading to disorders in the digestive system;
8. Those ingesting micro-waved foods showed a statistically higher incidence of stomach and intestinal cancers, plus a general degeneration of peripheral cellular tissues with a gradual breakdown of digestive and excretory system function;
9. Microwave exposure caused significant decreases in the nutritional value of all foods studied, particularly:
* A decrease in the bioavailability of B-complex vitamins, vitamin C, vitamin E, essential minerals and lipotrophics
* Destruction of the nutritional value of nucleoproteins in meats
* Lowering of the metabolic activity of alkaloids, glucosides, galactosides and nitrilosides (all basic plant substances in fruits and vegetables)
* Marked acceleration of structural disintegration in all foods.
As a result microwave ovens were banned in Russia in 1976; the ban was lifted after Perestroika[...]
Own text(The USSR citizens obviously were using microwave ovens made by their own government, which banned them. The USSR had no monetary incentive in doing so, unlike the rest of the world where the capitalist system made use of the ignorance of people once again. Hey as long as they sell!" mentality.) ///
There have been very few scientific studies done on the effect of eating food microwaved food. This is rather surprising when you think about the fact that microwaves have been with us for only a few decades - and that in that time the incidence of many diseases has continued to increase.
Two researchers, Blanc and Hertel, confirmed that microwave cooking significantly changes food nutrients. Hertel previously worked as a food scientist for several years with one of the major Swiss food companies. He was fired from his job for questioning procedures in processing food because they denatured it. He got together with Blanc of the Swiss Federal Institute of Biochemistry and the University Institute for Biochemistry.
They studied the effect that microwaved food had on eight individuals, by taking blood samples immediately after eating. They found that after eating microwaved food, haemoglobin levels decreased. "These results show anaemic tendencies. The situation became even more pronounced during the second month of the study".
Who knows what results they would have found if they had studied people who ate microwaved food for a year or more?
The violent change that microwaving causes to the food molecules forms new life forms called radiolytic compounds. These are mutations that are unknown in the natural world. Ordinary cooking also causes the formation of some radiolytic compounds (which is no doubt one reason why it is better to eat plenty of raw food), but microwaving cooking causes a much greater number. This then causes deterioration in your blood and immune system.
Lymphocytes (white blood cells) also showed a more distinct short-term decrease following the intake of microwaved food than after the intake of all the other variants.
Another change was a decrease in the ratio of HDL (good cholesterol) and LDL (bad cholesterol) values.
Each of these indicators pointed to degeneration
The results were published in "Search for Health" in the Spring of 1992. How was this research greeted? A powerful trade organisation, the Swiss Association of Dealers for Electroapparatuses for Households and Industry somehow made the President of the Court of Seftigen issue a `gag order'. Hertel and Blanc were told that if they published their findings they would face hefty fines or up to one year in prison. In response to this, Blanc recanted his findings. Hertel, on the other hand, went on a lecture tour and demanded a jury trial.
FINALLY, in 1998 the Court `Gag Order' was removed. 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. The Court decided that the `gag order' prohibiting him form declaring that microwaved food is dangerous to health was contrary to the right to freedom of expression. In addition, Switzerland was sentenced to pay compensation of F40,000.
And this more scientifically-oriented site ... : http://curezone.com/foods/microwave_oven_risk.asp
In commercial models, the oven has a power input of about 1000 watts of alternating current. As these 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. Energy from the sun operates in a wide frequency spectrum.
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."
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
CATEGORY I
CANCER-CAUSING EFFECTS
[The first two points of Category I are not readable from our report copy. The remainder of the report is intact.]
3. Creation of a "binding effect" to radioactivity in the atmosphere, thus causing a marked increase in the amount of alpha and beta particle saturation in foods;
4. Creation of cancer causing agents within protein hydrolysate compounds* in milk and cereal grains [*these are natural proteins that are split into unnatural fragments by the addition of water];
5. Alteration of elemental food-substances, causing disorders in the digestive system by unstable catabolism* of foods subjected to microwaves [*the metabolic breakdown process];
6. Due to chemical alterations within food substances, malfunctions were observed within the lymphatic systems [absorbent vessels], causing a degeneration of the immune potentials of the body to protect against certain forms of neoplastics [abnormal growths of tissue];
7. Ingestion of microwaved foods caused a higher percentage of cancerous cells within the blood serum [cytomas - cell tumors such as sarcoma];
8. Microwave emissions caused alteration in the catabolic [metabolic breakdown] behavior of glucoside [hydrolyzed dextrose] and galactoside [oxidized alcohol] elements within frozen fruits when thawed in this manner;
9. Microwave emission caused alteration of the catabolic [metabolic breakdown] behavior of plant alkaloids [organic nitrogen based elements] when raw, cooked, or frozen vegetables were exposed for even extremely short durations;
10. Cancer causing free radicals [highly reactive incomplete molecules] were formed within certain trace mineral molecular formations in plant substances, and in particular, raw root-vegetables; and,
11. In a statistically high percentage of persons, 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 excretive systems.
CATEGORY II
DECREASE IN FOOD VALUE
Microwave exposure caused significant decreases in the nutritive value of all foods researched. The following are the most important findings:
1. A decrease in the bioavailability [capability of the body to utilize the nutriment] of B-complex vitamins, Vitamin C, Vitamin E, essential minerals and lipotropics in all foods;
2. A loss of 60-90% of the vital energy field content of all tested foods;
3. A reduction in the metabolic behavior and integration process capability of alkaloids [organic nitrogen based elements], glucosides and galactosides, and nitrilosides;
4. A destruction of the nutritive value of nucleoproteins in meats;
5. A marked acceleration of structural disintegration in all foods.
CATEGORY III
BIOLOGICAL EFFECTS OF EXPOSURE
Exposure to microwave emissions also had an unpredictably negative effect upon the general biological welfare of humans. This was not discovered until the Russians experimented with highly sophisticated equipment and discovered that a human did not even need to ingest the material substance of the microwaved food substances: that even exposure to the energy-field itself was sufficient to cause such adverse side effects that the use of any such microwave apparatus was forbidden in 1976 by Soviet state law.
The following are the enumerated effects:
1. A breakdown of the human "life-energy field" in those who were exposed to microwave ovens while in operation, with side-effects to the human energy field of increasingly longer duration;
2. A degeneration of the cellular voltage parallels during the process of using the apparatus, especially in the blood and lymphatic areas;
3. A degeneration and destabilization of the external energy activated potentials of food utilization within the processes of human metabolism;
4. A degeneration and destabilization of internal cellular membrane potentials while transferring catabolic [metabolic breakdown] processes into the blood serum from the digestive process;
5. Degeneration and circuit breakdowns of electrical nerve impulses within the junction potentials of the cerebrum [the front portion of the brain where thought and higher functions reside];
6. A degeneration and breakdown of nerve electrical circuits and loss of energy field symmetry in the neuroplexuses [nerve centers] both in the front and the rear of the central and autonomic nervous systems;
7. Loss of balance and circuiting of the bioelectric strengths within the ascending reticular activating system [the system which controls the function of consciousness];
8. A long term cumulative loss of vital energies within humans, animals and plants that were located within a 500-meter radius of the operational equipment;
9. Long lasting residual effects of magnetic "deposits" were located throughout the nervous system and lymphatic system;
10. A destabilization and interruption in the production of hormones and maintenance of hormonal balance in males and females;
11. Markedly higher levels of brainwave disturbance in the alpha, theta, and delta wave signal patterns of persons exposed to microwave emission fields, and;
12. Because of this brainwave disturbance, negative psychological effects were noted, including loss of memory, loss of 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 emissive field effects of microwave apparatus, either in cooking apparatus or in transmission stations.
Sorry for the wall of text, but I pasted the stuff from the studies that shocked me the most...in fact I still am guilty of using the microwave sometimes still, when certain leftovers are not really gonna heat quickly on a stove. But I'm gonna invest in a convection oven to fend any microwave oven use. Now, anyone who believes in science and doesn't have his/her head up their ass is going to read this carefully and find many more studies showing same results. But that only removes the bad effects of microwave ovens....we're still being bombarded with microwaves from cell phone towers, which appeared like mushrooms in the last decade and a half...I could go on about why these microwaves are just as bad but that would be offtopic in this thread. Rises in cancer are intrinsically related to the rise in microwave use though, I am not budging from this position after logical scientific deduction.
Last edited:
addictivepersona
Bluelight Crew
^ I'll be honest, I skimmed your huge wall of text 
P), but that's because reading the first little bit was like deja vu--I'm almost certain I read the same article and that was the final nail in the coffin for microwave use.
Thanks for posting it though. :) For the future, maybe try using [quote][/quote] and [nsfw][/nsfw] tags. It'll make your post look like this:
Here's the article:
This way people aren't intimidated by the huge block of text.
P), but that's because reading the first little bit was like deja vu--I'm almost certain I read the same article and that was the final nail in the coffin for microwave use.Thanks for posting it though. :) For the future, maybe try using [quote][/quote] and [nsfw][/nsfw] tags. It'll make your post look like this:
Here's the article:
NSFW:
This way people aren't intimidated by the huge block of text.
modern buddha
Bluelighter
That is a very, very interesting study,T_R_O. I've severely reduced how much I microwave. The only time I microwave recently has been when I need to heat up a couple slices of frozen bread if they are stuck together. However, after reading this, I'm going to try to not use it at all and find another way to achieve the same results. I really don't need to be "convenient" when it comes to my health.
llama112
Bluelight Crew
- Joined
- Nov 26, 2010
- Messages
- 4,468
Wow, I never realized this was such a big thing! I have never thought twice about microwaving my food. I know things taste better when I use the oven but for like leftovers or something ... it takes too long to turn on the oven, warm it up, only for a minute or two. I won't actually prepare foods in the microwave though (at least not anymore!).
My bf cooks eggs in the microwave and they are gross, I would prefer using the stove. Same with everything else though. Microwave is really good for heating up leftovers. Like I made pizza the other day and I might reheat it today for lunch.
My bf cooks eggs in the microwave and they are gross, I would prefer using the stove. Same with everything else though. Microwave is really good for heating up leftovers. Like I made pizza the other day and I might reheat it today for lunch.
Michelle_
Greenlighter
- Joined
- Sep 14, 2011
- Messages
- 4
I definitely prefer using the stove or oven when I can but I definitely do use my microwave for some items. I think the whole microwave conspiracy has been blown way out of proportion by people who are just looking for drama. There are many things that may cause discomfort or harm if not used in moderation.
To be honest, my microwave has been broken for the last month and I'm missing it terribly!
To be honest, my microwave has been broken for the last month and I'm missing it terribly!
Darksidesam
Bluelight Crew
what i know from experience is
Doing porridge in a pot = Nice
in microwave = utter shit
Doing porridge in a pot = Nice
in microwave = utter shit