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MICROWAVE MADNESS

Question:

I know it.  John is really clever. That is why no one dares employ him. His investigative mind threatens everyone. Either that, or it could be the body odour, maybe. Cool. Maybe this explains the increase in autism and other bad things John talks about. Jeffrey Peter

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Response:

Crap.  Persons near microwave ovens don’t get any measurable exposure.  Those ovens are sealed very tightly (against microwave leakage) to ensure it.

The may not get microwave exposure, but they certainly get magnetic exposure which may be ok for someone whose health is not at risk.   This can be measured with a gauss meter.  Distance away should be approximately 5 feet, same for televisions, tape recorders.  People whose health is at risk may experience problems.  C. Bond.

Response:

Crap.  Persons near microwave ovens don’t get any measurable exposure.  Those ovens are sealed very tightly (against microwave leakage) to ensure it. The may not get microwave exposure, but they certainly get magnetic exposure which may be ok for someone whose health is not at risk.   This can be measured with a gauss meter.  Distance away should be approximately 5 feet, same for televisions, tape recorders.  People whose health is at risk may experience problems.  C. Bond.

How do you get safely away from the geomagnetic field? Considering that it’s orders of magnitude stronger than the artificial ones it’s a wonder that life is possible at all on Earth. — | Bogus as it might seem, people, this really is a deliverable       | | e-mail address.  Of course, there isn’t REALLY a lumber cartel.    | | There isn’t really a tooth fairy, but whois toothfairy.com works.  |

Response:

<snip How do you get safely away from the geomagnetic field? Considering that it’s orders of magnitude stronger than the artificial ones it’s a wonder that life is possible at all on Earth.

If you are using a gauss meter to measure, simply moving away from the source (eg microwave) will tell you when you are out of range of the electromagnetic field.  In general, the ones with which I come in contact, the distance is 4-6 ft.  C. Bond.

Response:

Lots of technical words. Few technical sentences. energy potential of 100 kilowatts per cubic centimetre per second, [...] The vital energy field content of all tested foods dropped 60-90%.

Well, I’m off to check the "vital energy field" of my dinner (per second, of course). Edwin Microwave Radio Design Engineer.

Response:

   C Bond wrote     The may not get microwave exposure, but they certainly get magnetic    exposure which may be ok for someone whose health is not at risk.      This can be measured with a gauss meter.      Distance away should be approximately 5 feet,     same for televisions, tape recorders. How do you get safely away from the geomagnetic field? Considering that it’s orders of magnitude stronger than the artificial ones it’s a wonder that life is possible at all on Earth.

No, it isn’t.   Check it with a compass needle.   Or am I missing your point. Best wishes — John Bain UK TV Sound Director, magnotherapy user & distributor http://members.aol.com/JBainSI/Magnotherapy.html Surround Sound for Television

Response:

That would make some sense andrew.  If you think about it, cooking foods on a conventional grill or frying pan does more harm.  There is a significant proportion of free radicals in those ‘burnt’ areas of food you talked about.  As most people in this group likely know, free radicals can cause cancer.  There are a lot of documented incidences of persons getting a significantly high occurance of lung and respiratory type infections who don’t smoke but cook most of thier lives, either as a job or for large families.  Microwaves heat the food more evenly then a convenction oven does.  The best method I can think of though is RF heating, using alternating radiofrequency fields, this rapidly vibrates the magnetic moments of each atom, which in turn vibrates each atom individually heating the entire material up nearly evenly. I agree with you on the texture of the foods from microwave ovens, as I understand it though, simply adding a hot air blower into your microwave oven singificantly changes the texture and taste of microwaved food, giving the crispiness back again!  I believe there are one or two ovens on the market which incorporate this as of recenetly. Matus * Sent from RemarQ http://www.remarq.com The Internet’s Discussion Network * The fastest and easiest way to search and participate in Usenet – Free!

Response:

One thing that it seems people fail to realize rather commonly is that microwaves are just light.  Let me reiterate that, a microwave is just a light, it is no different fundamentally than the light coming from your light bulb, or your flourescent light, the only difference is that you can see it.  Now that we have established that microwaves are just light, I would like to introduce another important point, there are only two ways, thats it, just two, no more, that light can physically interact with matter. 1) contribute to intramolecuar vibration (that is, heat it up, as in a microwave oven, a heat lamp, or holding your hand near your incredible inneficent infra-red porducing light bulb. 2) ionize – Some types of electromagnetic radiation can ionize matter, and even break chemical bonds.  For the radiation to do this however, it must contain AT LEAST as much energy as the bond, the lowest electron energy level correpsonds to em radiation at the ULTRA VIOLET level.  This means that no LIGHT below Ultraviolet under any circumstances whatsoever can do anything other than simply heat matter up.  it goes like this… Low Frequency (heats up matter) Radio Waves (heats up matter) Microwaves (heats up matter) Infrared (heats up matter) VIsible Light (heats up matter) Ultraviolet (heats up matter, and ionizes matter) X-ray (heats up matter, and ionizes matter) Gamma Ray (heats up matter, and ionizes matter) Now to reiterate, microwaves are FLASHLIGHTS, although they happen to be flashlights which MEAT is mostly transparent to, just like glass and some jelly fish are transparent to visible light.  If you could ‘SEE’ microwaves or radio waves like you see visible light, most things around you would be almost transparent, like everything was made out of glass.  A radio trasmitting tower is not fundamentally different than a LIGHTHOUSE, in fact radio waves are much weaker than Visible light.  The ‘fields’ from microwave ovens and radar detectors and cell phones are not fields, they are lights!  They are lights that can do absolutely nothing except contribute to intramolecular vibration!  You should worry more about wearing your seatbelt and driving a strudy car then getting cancer from your mocrowave, or the food that had been in it. Matus * Sent from RemarQ http://www.remarq.com The Internet’s Discussion Network * The fastest and easiest way to search and participate in Usenet – Free!

Response:

MICROWAVE MADNESS The Effects of Microwave Apparatus On Food and Humans William P. Kopp

"Madness" is the word all right.  What a preposterous article. Much of it is talking about direct exposure to living creatures. This is not relevant here — only the affect on the food (or eating it) is important. In most research, the foods were exposed to microwave propagation at an energy potential of 100 kilowatts per cubic centimetre per second, to the point considered acceptable for sanitary, normal ingestion.

100 KW/cm^3/sec is a gigantic amount of energy.  The food would have been vaporized within seconds.  Someone got their units messed up. Home microwave ovens consume about 1500 W (not KW) and are almost always heating something a lot larger than a cubic centimeter! Most of the warnings about how horrible microwave cooking are apply with even greater strength to other types of cooking, which introduce at least as much heat into the food. I certainly believe the "increase in radioactivity" of microwaved food is total nonsense.  Even if it weren’t, it would apply just as much to any cooked food. Vital energy fields devastated: The vital energy field content of all tested foods dropped 60-90%.

This one really goes over the edge.  "Vital energy fields?"  I’d very much like to know what they are and how they are measured. Life-energy field breakdown: Persons near microwave ovens in operation experience a breakdown of their life-energy fields which increases relative to the length of exposure.

Crap.  Persons near microwave ovens don’t get any measurable exposure.  Those ovens are sealed very tightly (against microwave leakage) to ensure it.   — David Wright :: wright at ibnets.com :: Not a Spokesman for Anyone      These are my opinions only, but they’re almost always correct.              The Millennium actually begins on January 1, 2001                 So Get Ready for a Second Round of Parties

Response:

Cool. Maybe this explains the increase in autism and other bad things John talks about. Jeffrey Peter – Hide quoted text — Show quoted text – MICROWAVE MADNESS The Effects of Microwave Apparatus On Food and Humans William P. Kopp Microwave cooking ovens were originally researched and developed by German scientists to support mobile operations during the invasion of the Soviet Union. Had they perfected electronic equipment to prepare meals on a massive scale, the Nazis could have eliminated the logistical problems connected with cooking fuels while producing edible products in far less time than they could using traditional campfires. After the war, the Allies discovered the medical research and documentation concerning these apparatuses. The papers and experimental microwave equipment were transferred to the US War Department and classified for reference and scientific investigation. The Soviet Union also retrieved some of the devices and began to experiment on them separately. The Russians – who have done the most diligent research into the biological effects of microwave ovens – have outlawed their use and issued an international warning about the biological and environmental damage that can result from the use of this amid similar-frequency electronic apparatus. Medical research summary The most significant German research concerned with the biological effects of microwaves was done at the Humbol -Universitat Zu Berlin in 1942-43, during the Barbarossa military campaign. Beginning in 1957 and continuing up to the present, Russian studies in the field have been conducted at the Institute of Radio Technology. In most research, the foods were exposed to microwave propagation at an energy potential of 100 kilowatts per cubic centimetre per second, to the point considered acceptable for sanitary, normal ingestion. The observations made by the German and Russian microwave researchers will be presented here in three categories: cancer~causing effects, destruction of nutritive value and biological effects of direct exposure of humans to microwave emissions. 1. MICROWAVED FOODS CAUSE TUMORS The following effects have been observed when foods are subject to microwave emissions. Effects on the foods themselves Meats: Heating prepared meats sufficiently to ensure sanitary ingestion creates d-nitrosodiethanolamine, a well know cancer-causing agent. Proteins: Active-protein, biomolecular compounds are destabilised Increase in radioactivity: A ‘binding effect" between the microwaved. food and any atmospheric radioactivity is created, causing a marked increase in the amount of alpha and beta particle saturation in the food. Milk and 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 catabolism of microwaved food alters their elemental food substances, causing disorders in the digestive system. Lymphatic system: Due to chemical alterations within food substances, malfunctions occur in the lympliatie system, causing a 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 and intestinal cancers: A statistically higher percentage of cancerous growths result in these organs, plus a generalised breakdown of the peripheral cellular tissues and a gradual degeneration of digestive and excretory functions. 2. MICROWAVES REDUCE FOOD VALUE Microwaves exposure caused significant decreases in the nutritive value of all foods studied. The following are the most important findings to date. Vitamins and minerals made useless: In every food tested, the bioavailaliility of the following vital nutrients decreased:  vitamin B complex, vitamins C and E, essential minerals and lipotropics Vital energy fields devastated: The vital energy field content of all tested foods dropped 60-90%. Digestibility of fruits and vegetables reduced: Microwaving lowers the metabolic behaviour and integration-process capability of alkaloids, glucosides, alactosides and nitrilosides. Meat proteins worthless: It destroys the nutritive value of nucleoproteins in meats. All foods damaged: it greatly accelerates the structural disintegration of all foods tested. 3,. BIOLOGICAL EFFECTS OF MICROWAVES Exposure to microwave emissions also has a negative effect upon the general biological welfare of humans. This was not discovered until the Russians experimented with highly sophisticated equipment and discovered that humans can be adversely affected without even ingesting the food that have been subjected to microwave emissions. Merely entering the energy field of the food causes harmful side-effects that the Soviets outlawed all such microwave apparatus in 1976. Here are the effects observed in humans having "direct" exposure to microwaves, that is, without their having consumed the irradiated food substances: Life-energy field breakdown: Persons near microwave ovens in operation experience a breakdown of their life-energy fields which increases relative to the length of exposure. Cellular energy decreases: The cellular-voltage parallels of individuals using the apparatus degenerate – especially in their blood and lymphatic serums. Destabilised metabolism: The external-energy activated potentials of food utilisation are both destabilised and degenerated. Cell damage: Internal cellular-membrane potentials during catabolic processes into the blood serum from the digestive process degenerate and destabilise. Brain circuitry destruction: Electrical impulses in the junction potentials of the cerebrum degenerate and break down. Nervous system: Nerve/electrical circuits degenerate and break down while energy-field symmetry is lost in the neuro-plexuses (nerve centres) in both the front and rear of the central and autonomic nervous systems. Loss of bioelectric strength: The bioelectric strengths within the ascending reticular activating system (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 of the equipment in operation suffer a long-term, cumulative loss of vital energies. Nervous and lymphatic Systems damage: Long lasting residual magnetic "deposits" become located throughout the nervous system and lymphatic system. Hormone imbalances: The preduction of hormones and the maintenance of hormonal balance in both males and females becomes destabilised 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 Due to the creation of random, residual magnetic deposits an binding within the biological systems of the body (nervous and lymphatic systems damage) which can ultimately affect the neurological systems (primarily the brain and nerve centres longer term depolarisation of tissue neuroelectronic circuits can result. Because these effects can cause virtually irremissible damage to the neuroelectrical integrity of the various components of the nervous system, ingestion of microwave foods is clearly contraindicated in all respects. Their residual magnetism effect can render the psychoneuronal-receptor components of the brain more subject to influence by artificially induced, microwave-radio-frequency fields from transmission stations and TV relay networks. Soviet neuropsychologists at Uralyera and Novosibirsk have theorised the possibility of psychotelemetric influence (i.e., affecting human behaviour by transmitting radio signals at controlled frequencies), causing subjects to comply involuntarily and subliminally – with commands received through microwave transmissions acting upon the psychological energy fields. For this reason, and due to the 28 other contraindications listed above, the use of microwave apparatus in any form is definitely ill-advised. Present scientific opinion in many countries clearly opposes them, as exemplified by the mentioned Soviet ban.            . — John  www.whale.to

Response:

MICROWAVE MADNESS The Effects of Microwave Apparatus On Food and Humans William P. Kopp Microwave cooking ovens were originally researched and developed by German scientists to support mobile operations during the invasion of the Soviet Union. Had they perfected electronic equipment to prepare meals on a massive scale, the Nazis could have eliminated the logistical problems connected with cooking fuels while producing edible products in far less time than they could using traditional campfires. After the war, the Allies discovered the medical research and documentation concerning these apparatuses. The papers and experimental microwave equipment were transferred to the US War Department and classified for reference and scientific investigation. The Soviet Union also retrieved some of the devices and began to experiment on them separately. The Russians – who have done the most diligent research into the biological effects of microwave ovens – have outlawed their use and issued an international warning about the biological and environmental damage that can result from the use of this amid similar-frequency electronic apparatus. Medical research summary The most significant German research concerned with the biological effects of microwaves was done at the Humbol -Universitat Zu Berlin in 1942-43, during the Barbarossa military campaign. Beginning in 1957 and continuing up to the present, Russian studies in the field have been conducted at the Institute of Radio Technology. In most research, the foods were exposed to microwave propagation at an energy potential of 100 kilowatts per cubic centimetre per second, to the point considered acceptable for sanitary, normal ingestion. The observations made by the German and Russian microwave researchers will be presented here in three categories: cancer~causing effects, destruction of nutritive value and biological effects of direct exposure of humans to microwave emissions. 1. MICROWAVED FOODS CAUSE TUMORS The following effects have been observed when foods are subject to microwave emissions. Effects on the foods themselves Meats: Heating prepared meats sufficiently to ensure sanitary ingestion creates d-nitrosodiethanolamine, a well know cancer-causing agent. Proteins: Active-protein, biomolecular compounds are destabilised Increase in radioactivity: A ‘binding effect" between the microwaved. food and any atmospheric radioactivity is created, causing a marked increase in the amount of alpha and beta particle saturation in the food. Milk and 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 catabolism of microwaved food alters their elemental food substances, causing disorders in the digestive system. Lymphatic system: Due to chemical alterations within food substances, malfunctions occur in the lympliatie system, causing a 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 and intestinal cancers: A statistically higher percentage of cancerous growths result in these organs, plus a generalised breakdown of the peripheral cellular tissues and a gradual degeneration of digestive and excretory functions. 2. MICROWAVES REDUCE FOOD VALUE Microwaves exposure caused significant decreases in the nutritive value of all foods studied. The following are the most important findings to date. Vitamins and minerals made useless: In every food tested, the bioavailaliility of the following vital nutrients decreased:  vitamin B complex, vitamins C and E, essential minerals and lipotropics Vital energy fields devastated: The vital energy field content of all tested foods dropped 60-90%. Digestibility of fruits and vegetables reduced: Microwaving lowers the metabolic behaviour and integration-process capability of alkaloids, glucosides, alactosides and nitrilosides. Meat proteins worthless: It destroys the nutritive value of nucleoproteins in meats. All foods damaged: it greatly accelerates the structural disintegration of all foods tested. 3,. BIOLOGICAL EFFECTS OF MICROWAVES Exposure to microwave emissions also has a negative effect upon the general biological welfare of humans. This was not discovered until the Russians experimented with highly sophisticated equipment and discovered that humans can be adversely affected without even ingesting the food that have been subjected to microwave emissions. Merely entering the energy field of the food causes harmful side-effects that the Soviets outlawed all such microwave apparatus in 1976. Here are the effects observed in humans having "direct" exposure to microwaves, that is, without their having consumed the irradiated food substances: Life-energy field breakdown: Persons near microwave ovens in operation experience a breakdown of their life-energy fields which increases relative to the length of exposure. Cellular energy decreases: The cellular-voltage parallels of individuals using the apparatus degenerate – especially in their blood and lymphatic serums. Destabilised metabolism: The external-energy activated potentials of food utilisation are both destabilised and degenerated. Cell damage: Internal cellular-membrane potentials during catabolic processes into the blood serum from the digestive process degenerate and destabilise. Brain circuitry destruction: Electrical impulses in the junction potentials of the cerebrum degenerate and break down. Nervous system: Nerve/electrical circuits degenerate and break down while energy-field symmetry is lost in the neuro-plexuses (nerve centres) in both the front and rear of the central and autonomic nervous systems. Loss of bioelectric strength: The bioelectric strengths within the ascending reticular activating system (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 of the equipment in operation suffer a long-term, cumulative loss of vital energies. Nervous and lymphatic Systems damage: Long lasting residual magnetic "deposits" become located throughout the nervous system and lymphatic system. Hormone imbalances: The preduction of hormones and the maintenance of hormonal balance in both males and females becomes destabilised 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 Due to the creation of random, residual magnetic deposits an binding within the biological systems of the body (nervous and lymphatic systems damage) which can ultimately affect the neurological systems (primarily the brain and nerve centres longer term depolarisation of tissue neuroelectronic circuits can result. Because these effects can cause virtually irremissible damage to the neuroelectrical integrity of the various components of the nervous system, ingestion of microwave foods is clearly contraindicated in all respects. Their residual magnetism effect can render the psychoneuronal-receptor components of the brain more subject to influence by artificially induced, microwave-radio-frequency fields from transmission stations and TV relay networks. Soviet neuropsychologists at Uralyera and Novosibirsk have theorised the possibility of psychotelemetric influence (i.e., affecting human behaviour by transmitting radio signals at controlled frequencies), causing subjects to comply involuntarily and subliminally – with commands received through microwave transmissions acting upon the psychological energy fields. For this reason, and due to the 28 other contraindications listed above, the use of microwave apparatus in any form is definitely ill-advised. Present scientific opinion in many countries clearly opposes them, as exemplified by the mentioned Soviet ban.            . — John  www.whale.to

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