Microwaved food – effects on the blood and human physiology.
Microwaving has become a popular method of cooking food, especially for gadget-loving, fast food-hungry Americans. Microwave ovens emit a 2.45 gigahertz (2,450,000,000 Hz) signal to cook the food. But while microwaved food is convenient and fast, the price we pay is high. We can distinguish between the effects of microwave radiation on the water in the food (and thus on the food itself); on the body, once the food is ingested, and on the human body, independent of the ingestion of food.
The ability of microwaves to cook food is based on its effects on water, which is very sensitive to radiation and exists in all plants and animals (including our food). You may recall from earlier in this chapter that one end of a water molecule has a positive charge and the other end has a negative charge.
When subjected to microwave radiation, the water molecules in the food reverse in polarity: the positive ends become negative and the negative ends become positive. This back and forth movement happens continually, and at high speeds — up to one hundred billion times a second! The molecules are jostled so much that the movement creates friction. The friction caused by these repeated changes emits the heat that cooks the food.
The disruption of the water molecules is so intense that they are literally torn apart and become structurally deformed. Chemists even have a name for this phenomenon: structural isomerism.
What happens to the food as a result of this rapid, chaotic polarity switching? Food cooked in microwave ovens becomes radically altered. “In most research [conducted by the Russians],” Kopp writes, “the foods were exposed to microwave propagation at an energy potential of 100 kilowatts per cubic centimeter per second, to the point considered acceptable for sanitary, normal ingestion.”
Under this “acceptable” conditions, the naturally occurring chemical bonds between various elements in the food are shattered, causing the molecules to fragment. Chemists have a name for this phenomenon as well: radiolysis, the molecular disintegration resulting from radiation. This causes the formation of new radiolytic compounds. Some of the changes are as follows:
- Naturally occurring amino acids (the constituents of protein) in milk and grains are transformed into carcinogenic poisons that damage the nervous system and kidneys.
- Microwaved meats contain d-Nitrosodienthanolamines, a class of well-known carcinogens.
- Even brief exposures of raw, cooked or frozen vegetables to microwaves enhance the production of toxic alkaloids. (To give you a basis for comparison, beladonna, morphine and strychnine are all alkaloids.) Many of these alkaloids become carcinogenic.
- There is a 60% to 90% decrease in the availability of various nutrients, including Vitamins A, C, E, and B-complex, essential minerals, choline, inositol, and methionine.
Microwaves transform more than our food. The radiation itself directly influences all bodily systems. It’s easy to grasp how living cells are affected by microwaved foods once you understand the effects of microwaves on water. Once the practitioner writes:
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 [in other words, the behavior of cancer cells]. Instead of water and carbon dioxide, the cell poisons, [excess] hydrogen peroxide and carbon monoxide, are produced.
Here is a partial list of the damage that people can suffer from eating microwaved foods:
- Abnormal increase in leukocytes, white blood cells whose elevated numbers usually signify pathogenic effects such as poisoning and cell damage.
- Nervous system damage, whereby the electrical functioning is impeded and massages cannot be transmitted properly.
- A disruption in the electrical potential of the cellular membranes, which impedes the efficiency of nutrients entering the cells and wastes leaving.
- Cardiovascular disorders, including the blockage of coronary arteries and an increase of heart attacks.
- A higher-than-normal percentage of cancerous cells in the stomach and intestines, resulting in digestive disorders, impaired excretory function, and a statistically significant increase in stomach cancer.
- Decrease in levels of hemoglobin, the iron-containing pigment in red blood cells that binds to oxygen and carries the oxygen from the lungs to all the tissues.
- Decrease in levels of lymphocytes, white blood cells.
- Hormonal imbalances.
- Significant loss of vital energy.
- Significant levels of disruption in alpha, delta, and theta brain waves, resulting in psychological disorders including memory loss, inability to concentrate, diminished intellectual functioning, and interrupted sleep.
Microwaved foods contain “hot spots” that can make food explode, or cause burns when you touch it. The toxic chemicals in packaging can leach into the food. Most important, the radiation emitted by even a correctly working microwave ovens disrupts the electrical fields of those nearby (microwaves travel easily through inside walls).
New research published in a 2010 European Journal of Oncology monograph by Dr. Magda Havas and colleagues, shows that radiation of 2.4 GHz from a cordless phone base — the same frequency used by wireless routers and baby monitors as well as microwave ovens — disrupts the heart and autonomic nervous system.
The levels tested were below federal safety guidelines. Other research in the same publication shows that virtually every function of the body is disrupted: amino acid formation, brain cognition, cell differentiation, and enzymatic activity, collagen synthesis, immune response.
Microwaving can have immediate fatal consequences, too. In 1991, a woman named Norma Levitt entered a Hospital for hip surgery and received a blood transfusion. A nurse warmed the blood for the transfusion in a microwave oven, and in an hour and a half, Levitt was dead. We may reasonably conclude that it wasn’t the surgery or anesthesia that killed her, but the deformed, lifeless blood cells in the transfused blood.
The story of how microwave ovens came to be accepted, even eagerly embraced by the American public, is similar to how harmful drugs reach the marketplace:
The suppression of negative evidence. In 1991, Dr. Hans Ulrich Hertel of the Swiss Federal Institute of Technology and Dr. Bernard H. Blanc of the University Institute for Biochemistry published the results of a thorough clinical examination of microwaved nutrients and their effects on the blood and human physiology.
Among their findings was an alarming increase of leukocytes (white blood cells), which indicates abnormal conditions such as poisoning or cell membrane damage. Both conditions can lead to a pre-cancerous state. At that time, Hertel was employed by a major international food company. It fired him “for questioning certain processing procedures that denatured the food.”
In 1992, the Swiss Association of Dealers for Electro-apparatuses for Households and Industry pressured a Swiss court to issue a gag order against the doctors.
In March 1993, Dr. Hertel was prohibited from declaring that food prepared in the microwave oven shall be dangerous to health and lead[s] to changes in the blood of consumers, giving reference to pathologic troubles as also indicative for the beginning of a cancerous process. The defendant shall be prohibited from repeating such a statement in publications and in public talks by punishment laid down in the law.
The decision was finally reversed in 1998 by the European Court of Human Rights. It ruled that Hertel’s rights had been violated and Switzerland must pay him compensation. However, by then millions were indoctrinated. Today, many Americans naively believe that microwave ovens are safe.
Not all countries allow their citizens to cook with microwaves. Research on the biological effects of microwaves is said to have been conducted as early as 1942 at Humboldt University in Berlin, Germany.
The Russians — who since 1957 extensively studied the effects of microwave ovens at the Institute of Radio Technology — “outlawed their use and issued an international warning about the biological and environmental damage that can result from the use of this and similar-frequency electronic apparatus,” though the ban was later lifted. However, other Eastern European countries have also set limits for microwave oven usage.
Simply put, because microwaved food is chemically and molecularly altered, its nutrients are lost and harmful compounds are created.
The body, exposed to foreign and dangerous substances and further deprived of the nutrients it needs, becomes sick. Is it any wonder that cancer rates are especially high in those eating microwaved food? Not all technology is bad. Hertel himself once said:
We, the scientists, carry the main responsibility for the present unacceptable conditions. It is, therefore, our job to correct the situation and bring the remedy to the world. I am striving to bring [humankind] and techniques back into harmony with nature. We can have wonderful technologies without violating nature.
By the way, there are different types of microwave radiation, not all harmful. The sun emits microwave radiation. But, unlike the excessively high-powered, alternating current emissions from microwave ovens (the alternating current changes the polarity of the water molecule), the sun’s microwave radiation is low-powered, pulsed, direct current, which does not create heat through friction. The effects of electromagnetic radiation depend on many factors: the shape of the wave, how it is being administered, and the materials emitting the radiation. This accounts for the safety of the frequencies in the gigahertz (microwave) range that Royal Rife used.
Even the best organic food is ruined by this radiation. When you eat in restaurants, make sure that your food is not being prepared or heated in a microwave oven.
-NENAH SYLVER, PhD
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