Microwave Madness
The Effects of Microwave Appartus on Food and Humans
by 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 mass scale, the Nazis [National Socialists -Marcus] could have eliminated the logistical problems connected with cooking fuels while producing edible products in far less time than they could using traditional cooking campfires.

After the war, the Allies discovered the medical research and documentation concerning these apparatuses. The papers and experimental microwave equipment weretransferred to the U.S. 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 and similar-frequency electronic apparatus.

Medical research summary
The most significant German research concerned with the biological effects of microwave was done at the Humbolt-Universitat zu Berlin in 1942-43, during the Barbarossa military campagin. Beginning in 1957 and continu 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 centimeter 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, destrucion of nutritive value and biological effects of direct exposure of humans to microwave emmissions.

1. MICROWAVED FOODS CAUSE TUMORS
The following effects have been observed when foods are subjected to microwave emmissions.

Effects on the foods themselves:

Meats:
Heating prepared meats sufficiently to [ensure] sanitary ingestion creates d-nitrosodiethanolamine, a well-known cancer-causing agent.
Proteins:
Active-protein, biomolecular compounds are destabilized.
Increase in radioactivity:
A "binding effect" between the microwaved food and the 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 the protein-hydrolysate compounds in milk and cereal grains.
Frozen foods:
Microwaves used to thaw frozen foods alter the catabolism (breakdown) of the glucoside and galoctoside elements.1
Vegetables:
Even extremely brief exposures of raw, cooked, or frozen vegetables to microwaves alter the alkaloid2 catabolism.

Resulting effects on the human body:

Digestive system:
The unstable catabolism of microwaved foods alters their elemental food substances, causing disorders in the digestive system.
Lymphatic system:
Due to chemical alterations within food substances, malfunctions occur in the lymphatic system, causing a degeneration of the body's ability to protect itself against certain forms of neoplastics (cancerous growths).
Blood:
A higher-than-normal percentage of cancerous cells in blood serum (cytomas) can [be] seen in subjects ingesting microwaved foods.
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 generalized breakdown of the peripheral cellular tissues and a gradual degeneration of digestive and excretory functions.

2. MICROWAVES REDUCE FOOD VALUE
Microwave exposure caused significant decreases in the nutrative vaule of all foods studied. The following are the important findings to date.

Vitamins and minerals made useless:
In every food tested, the bioavailability3 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 to 90 percent.
Digestibility of fruits and vegetables reduced:
Microwaving lowers the metabolic behavior and integration-process capability of alkaloids, glucosides, alactosides and nitrilosides.4
Meat proteins worthless:
[Microwave radiation] destroys the nutritive value of nucleoproteins5 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 foods that have been subjected to microwave radiation. Merely entering the energy field of the food causes such harmful side effects that the Soviets outlawed all such microwave apparatus in 1976.
Here the effects observed in humans having "direct" exposure to microwaves, that is, without their having consumed the irradiated food substances --

Life-energy breakdown:
Persons near microwave ovens in operation experience a breakdown in their life-energy fields which increases relative to the length of exposure.
Cellular energy decreases:
The celluar-voltage parallels of individuals using the the apparatus degenerate -- especially in their blood and lymphatic serums.
Destabilized metabolism:
The external-energy activated potentials of food utilization are both destabilized and degenerated.
Cell damage:
Internal celluar-membrane potentials during catabolic processes into the blood serum from the digestive process degenerate and destabilize.
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 the energy-field symmetry is lost in the neuro-plexuses (nerve centers) in both the front and rear of the central and autonomic nervous systems.
Loss of bioelectrical strength:
The bioelectric strengths within the ascending reticular6 activating system (the system which controls the function of waking consciousness) fo out of balance and lose their proper circuiting.
Loss of vital energies:
Humans, animals and plants located within a 500-meter 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 through-out the nervous and lymphatic systems.
Hormone imbalances:
The production of hormones and the maintenance of hormonal balance in both males and females becomes destabilized and interrruped.
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 psycholigical effects also result. These include loss of memory and the 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 randum, residual magnetic deposits and 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 centers), longer-term depolarization of tissue neuroelectronic circuits can results.
Because these effects can cause virtually irremissible damage to the neuroelectrical integrity of the various components of the nervous system,7 ingestion of microwaved foods is clearly contraindicated in all respects.
Their residual magentism effect can render the psychoneuro-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 Novosibirsk8 have theorized the possibility of psychotelemetric influence (i.e. affecting human behavior by transmitting radio signals at controlled frequencies), causing subjects to comply -- involuntarily and subliminally -- with commands received through microwave transmissions acting upon their psychological energy fields.
For this reason, and due to the 28 other contraindications listed above, the use of microwave apparatus is definitely ill-advised. Present scientific opinion in many countries clearly opposes them, as exemplified by the mentioned Soviet ban.

Copies of the original (and other articles of scientific interest) can be obtained from Atlanits Rising Educational Center, 7915 S.E. Stark, Portland, Oregon 97215.

    Notes:
  1. Two groups of glycosides, the first containing glucose and the second containing galactose. Glycosides are a group of sugar derivatives found widely in plants. Galactose is a white, crystalline sugar that results when lactose (milk sugar) reacts with water.
  2. Colorless, crystalline and bitter organic substances, e.g. caffeine, morphine and strychnine. Found in plants, they have alkaline properties, contain nitrogen and can have a strong toxic effect on the human system.
  3. The measure of how readily the body can access and use the nutrient.
  4. Organic compounds in laetrile (vitamin B17) that contain trivalent of nitrogen attached to one carbon atom.
  5. A substance composed of a single basic protein (usually a histone or protamine) combined with a nucleic acid (such as a deoxyribonucleic acid (DNA) - protein complex or a ribonucleic acid (RNA) - protein complex).
  6. Like a net.
  7. I.R. Luria, Nobosibirsk, 1975.
  8. Perov and Luria, 1974, 1975 and 1976.