HOME

Enter your search terms Submit search form

Web www.apricotsfromgod.info

Click Here for The Dangers of Diet Drinks and Aspartame

In short, microwaves distort the molecular structure of the foods.  They destroy much of the nutrients and cause many other problems with the immune system over a period of time.  If you love your family read this and take the extra couple of minutes to heat the food up the right way.

Radiation Ovens

The Proven Dangers of Microwaves

We've all been told that microwaving food is not the same as irradiating

it (radiation "treatment"). The two processes are supposed to use

completely different waves of energy and at different intensities. No FDA

or officially released government studies have proven current microwaving

usage to be harmful, but we all know that the validity of studies can be -

and are sometimes deliberately - limiting. Many of these studies are later

proven to be inaccurate. As consumers, we're supposed to have a certain

degree of common sense to use in judgment.

Take the example of eggs and how they were "proven" to be so harmful to

our health in the late 1960's. This brought about imitation egg products

and big profits for the manufacturers, while egg farms went broke. Now,

recent government sponsored studies are saying that eggs are not bad for

us after all. So, whom should we believe and what criteria should we use

to decide matters concerning our health? Since it's currently published

that microwaves - purportedly - don't leak into the environment, when

properly used and with approved design, the decision lies with each

consumer as to whether or not you choose to eat food heated by a microwave

oven or even purchase one in the first place.

Motherly instincts are right

On a more humorous side, the "sixth sense" every mother has is impossible

to argue with. Have you ever tried it? Children will never win against a

mother's intuition. It's like trying to argue with the arm - appearing out

of nowhere - that pinned you to the back of the seat when your mother

slammed on the brakes.

Many of us come from a generation where mothers and grandmothers have

distrusted the modern "inside out" cooking they claimed was "not suitable"

for most foods. My mother refused to even try baking anything in a

microwave. She also didn't like the way a cup of coffee tasted when heated

in a microwave oven. I have to fully agree and can't argue either fact.

Her own common sense and instincts told her that there was no way

microwave cooking could be natural nor make foods "taste they way they're

supposed to". Reluctantly, even my mother succumbed to re-heating

leftovers in a microwave due to her work schedule before she retired.

Many others feel the same way, but they're considered an "old fashioned"

minority dating back to before the 1970's when microwaves first

overwhelmed the market. Like most young adults at the time, as microwave

ovens became commonplace, I chose to ignore my mother's intuitive wisdom

and joined the majority who believed microwave cooking was far too

convenient to ever believe anything could be wrong with it. Chalk one up

for mom's perception, because even though she didn't know the scientific,

technical, or health reasons why, she just knew that microwave ovens were

not good based on how foods tasted when they were cooked in them. She

didn't like the way the texture of the microwaved food changed either.

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 (8) 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. According to Dr. Hertel,

"Leukocytosis, which cannot be accounted for by normal daily

deviations,

is taken very seriously by hematologists. Leukocytes are often signs of

pathogenic effects on the living system, such as poisoning and cell

damage. The increase of leukocytes with the microwaved foods were more

pronounced than with all the other variants. It appears that these marked

increases were caused entirely by ingesting the microwaved substances.

"This process is based on physical principles and has already been

confirmed in the literature. The apparent additional energy exhibited by the luminescent bacteria was merely an extra confirmation. There is

extensive scientific literature concerning the hazardous effects of direct

microwave radiation on living systems. It is astonishing, therefore, to

realize how little effort has been taken to replace this detrimental

technique of microwaves with technology more in accordance with nature.

Technically produced microwaves are based on the principle of alternating

current. Atoms, molecules, and cells hit by this hard electromagnetic

radiation are forced to reverse polarity 1-100 billion times a second.

There are no atoms, molecules or cells of any organic system able to

withstand such a violent, destructive power for any extended period of

time, not even in the low energy range of mill watts.

Of all the natural substances -- which are polar -- the oxygen of

water

molecules reacts most sensitively. This is how microwave cooking heat is

generated -- friction from this violence in water molecules. Structures of

molecules are torn apart, molecules are forcefully deformed, called

structural isomerism, and thus become impaired in quality. This is

contrary to conventional heating of food where heat transfers

convectionally from without to within. Cooking by microwaves begins within

the cells and molecules where water is present and where the energy is

transformed into frictional heat.

In addition to the violent frictional heat effects, called thermic

effects, there are also athermic effects which have hardly ever been taken

into account. These athermic effects are not presently measurable, but

they can also deform the structures of molecules and have qualitative

consequences. For example the weakening of cell membranes by microwaves is

used in the field of gene altering technology. Because of the force

involved, the cells are actually broken, thereby neutralizing the

electrical potentials, the very life of the cells, between the outer and

inner side of the cell membranes. Impaired cells become easy prey for

viruses, fungi and other microorganisms. The natural repair mechanisms are

suppressed and cells are forced to adapt to a state of energy emergency --

they switch from aerobic to anaerobic respiration. Instead of water and

carbon dioxide, the cell poisons hydrogen peroxide and carbon monoxide are

produced."

The same violent deformations that occur in our bodies, when we are

directly exposed to radar or microwaves, also occur in the molecules of

foods cooked in a microwave oven. This radiation results in the

destruction and deformation of food molecules. Microwaving also creates

new compounds, called radiolytic compounds, which are unknown fusions not

found in nature. Radiolytic compounds are created by molecular

decomposition - decay - as a direct result of radiation.

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:

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 some 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. 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:

a.. Deceased bio-availability of vitamin B complex, vitamin C,

vitamin

E, essential minerals and lip tropics 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 nucleo-proteins in meats.

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:

a.. Lymphatic disorders were observed, leading to decreased ability

to

prevent certain types of cancers.

b.. An increased rate of cancer cell formation was observed in the

blood.

c.. Increased rates of stomach and intestinal cancers were observed.

d.. 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

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 execrative 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.

Forensic Research Conclusions

From the twenty-eight above enumerated indications, the use of microwave

apparatus is definitely not advisable; and, with the decision of the

Soviet government in 1976, present scientific opinion in many countries

concerning the use of such apparatus is clearly in evidence.

Due to the problem of random magnetic residulation and binding within the

biological systems of the body (Category III:9), which can ultimately

effect the neurological systems, primarily the brain and neuroplexuses

(nerve centers), long term depolarization of tissue neuroelectric circuits

can result. Because these effects can cause virtually irreversible damage

to the neuroelectrical integrity of the various components of the nervous

system (I. R. Luria, Novosibirsk 1975a), ingestion of microwaved foods is

clearly contraindicated in all respects. Their magnetic residual effect

can render the pyschoneural receptor components of the brain more subject

to influence psychologically by artificially induced microwave radio

frequency fields from transmission stations and TV relay-networks.

The theoretical possibility of psycho telemetric influence (the capability

of affecting human behavior by transmitted radio signals at controlled

frequencies) has been suggested by Soviet neuropsychological

investigations at Uralyera and Novosibirsk (Luria and Perov, 1974a, 1975c,

1976a), which can cause involuntary subliminal psychological energy field

compliance to operative microwave apparatus.

FORENSIC RESEARCH DOCUMENT

Prepared By: William P. Kopp

A. R. E. C. Research Operations

TO61-7R10/10-77F05

RELEASE PRIORITY: CLASS I ROO1a

Ten Reasons to Throw out your Microwave Oven

From the conclusions of the Swiss, Russian and German scientific clinical

studies, we can no longer ignore the microwave oven sitting in our

kitchens. Based on this research, we will conclude this article with the

following:

1). Continually eating food processed from a microwave oven causes long

term - permanent - brain damage by "shorting out" electrical impulses in

the brain [de-polarizing or de-magnetizing the brain tissue].

2). The human body cannot metabolize [break down] the unknown by-products

created in microwaved food.

3). Male and female hormone production is shut down and/or altered by

continually eating microwaved foods.

4). The effects of microwaved food by-products are residual [long term,

permanent] within the human body.

5). Minerals, vitamins, and nutrients of all microwaved food is reduced or

altered so that the human body gets little or no benefit, or the human

body absorbs altered compounds that cannot be broken down.

6). The minerals in vegetables are altered into cancerous free radicals

when cooked in microwave ovens.

7). Microwaved foods cause stomach and intestinal cancerous growths

[tumors]. This may explain the rapidly increased rate of colon cancer in

America.

8). The prolonged eating of microwaved foods causes cancerous cells to

increase in human blood.

9). Continual ingestion of microwaved food causes immune system

deficiencies through lymph gland and blood serum alterations.

10). Eating microwaved food causes loss of memory, concentration,

emotional instability, and a decrease of intelligence.

Have you tossed out your microwave oven yet?

The use of artificial microwave transmissions for subliminal psychological

control, a.k.a. "brainwashing", has also been proven. We're attempting to

obtain copies of the 1970's Russian research documents and results written by Drs. Luria and Perov specifying their clinical experiments in this area.

 Written by Anthony Wayne and Lawrence Newell

International common Law Copyright 2000

by The Christian Law Institute & Fellowship Assembly

All Rights Reserved. Trademarks are property of their respective

owners.

Email Herbal Healer

________________________________________________________________________