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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-Nitrosodiethanola mine (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.
Standing in front of a microwave is also highly
damaging to your health. Perhaps you have already felt
this intuitively? We know that cells explode in the
microwave - just fry an egg in your microwave. We are
made up of trillions of cells. So work out how many
are getting damaged if you stand in front of your
microwave for 5-10 minutes.
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-Nitrosodiethanola mine (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.
Standing in front of a microwave is also highly
damaging to your health. Perhaps you have already felt
this intuitively? We know that cells explode in the
microwave - just fry an egg in your microwave. We are
made up of trillions of cells. So work out how many
are getting damaged if you stand in front of your
microwave for 5-10 minutes.
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