THE DANGERS OF INVISIBLE EMF AND EMR POLLUTION TO OUR HEALTH (Article 16-20)

Article 16

Can you protect yourself from negative electromagnetic

Discover how you can reduce stress, fatique, headaches and emotional uneasiness caused from using electronic appliances.

Are you exposed to computers, TV, mobile phone, microwave oven and other electronic appliances everyday?

In today’s lifestyle, you are exposed to man-made electromagnetic fields. The growing demands of everchanging technologies and changes in social behavior have created more negative electromagnetic fields around you.

Electromagnetic fields (EMF) above certain levels can trigger biological effects!

Over the decades, electromagnetic field sources have become the focus of health concerns.

Electromagnetic fields (EMF) is everywhere!

In the workplace: computers, cell phones, fax machines, copy machines, fluorescent lights, printers, scanners, telephone (PBX) switching systems, electrical instruments, motors and other electrical devices.

At home: television sets, stereo systems, air conditioners, fluorescent lights, telephone answering machines, cell and portable phones, refrigerators, blenders, portable heaters, clothes washers and dryers, coFFee makers, vacu- um cleaners, toasters, microwave ovens and others.

Reported symptoms of exposure to high levels of electromagnetic fields include headaches, anxiety, depression, nausea, fatique and loss of libido!

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Article 17

Electrical Fields Can Make You Sick

The Sunday Times-Britain, September 11, 2005, by Sarah-Kate Templeton, Medical Correspondent

A GOVERNMENT agency has acknowledged for the first time that people can suffer nausea, headaches, and muscle pains when exposed to electromagnetic fields from mobile phones, electricity pylons, and computer screens.

The condition known as electrosensitivity, a heightened reaction to electrical energy, will be recognized as a physical impairment.

A report by the Health Protection Agency (HPA), to be published next month, will state that increasing numbers of British people are suffering from the syndrome. While the total figure is not known, thousands are believed to be affected to some extent.

The report, by the agency’s radiation protection division, is expected to say that GPs do not know how to treat sufferers and that more research is needed to find cures. It will give a full list of the symptoms, which can include dizziness, irregular heartbeat, and loss of memory.

Although most European countries do not recognize the condition, Britain will follow Electrical Fields Can Make You Sick Article 17 The Sunday Times-Britain, September 11, 2005, by Sarah-Kate Templeton, Medical Correspondent Sweden where electro-sensitivity was recognized as a physical impairment in 2000. About 300,000 Swedish men and women are sufferers. The acknowledgment may fuel legal action by sufferers who claim mobile phone masts have made them ill.

In January Sir William Stewart, chairman of the HPA and the government’s adviser on mobile phones, warned that a small proportion of the population could be harmed by exposure to electromagnetic fields, and called for careful examination of the problem.

The HPA has now reviewed all scientific literature on electrosensitivity and concluded that it is a real syndrome. The condition had previously been dismissed as psychological. The findings should lead to better treatment for sufferers. In Sweden, people who are allergic to electrical energy receive government support to reduce exposure in their homes and workplaces.

Special cables are installed in suerers’ homes while electric cookers are replaced with gas stoves. Walls, roofs, floors, and windows can be covered with a thin aluminum foil to keep out the electromagnetic field — the area of energy that occurs around any electrically conductive item.

British campaigners believe electrical devices in the home and the workplace, as well as mobile phones emitting microwave radiation, have created an environmental trigger for the syndrome.

There is particular concern about exposure to emissions from mobile phone masts or base stations, often located near schools or hospitals.

In January Stewart also called for a national review of planning rules for masts. The review was launched by the government in April.

British sufferers report feeling they are being “zapped” by electromagnetic fields from appliances and go out of their way to avoid them. Some have moved to remote areas where electromagnetic pollution is lower.

The HPA report is eagerly awaited by campaigners. Alasdair Philips, director of the campaign group Powerwatch, said: “This will help the increasing number of people who tell us their GPs do not know how to treat them.”

Rod Read, chairman of Electro sensitivity UK, added: “This will be the beginning of an awareness of a new form of pollution from electrical energy.”

Article 18

Worldwide Press on EM. Wi-Fi’s Electric Shock

NOW Toronto News, March 15, 2006

Wireless Net Hoopla Masks Growing Concern Over Frequency Pollution.

There’s something lonely about parties. Especially if you’re one of the few who isn’t celebrating. And as laptop lovers citywide rejoice in the announcement that downtown Toronto will be a wireless Internet hot spot by the fall, critics worry that we may be feeding a new form of smog that hangs in the air without a trace and makes a growing number of us sick: electrical pollution.

Whether it’s fluorescent lights, cellphones, or computer screens, more and more of us are realizing that the technology we’ve welcomed into our homes and offices is making us ill. According to stats from Sweden and Britain, about 2 or 3 percent of the population suffers from potentially debilitating electro-hypersensitivity or EHS. Symptoms are all over the map, and in- include nausea, headaches, chronic fatigue, chronic pain, tinnitus, and rashes, to name a few.

Researchers also say that many more, over a third of us, are a little electro-sensitive and just don’t know it, blaming restless nights, office brain fog, and Motrin moments on everything but our electrified environment.

While the biological effects of cell phones keep getting slammed in studies and researchers continue to examine the impact of electromagnetic fields on health, few people talk about the impact of Wi-Fi with real specifics.

“Show me the studies that prove it is safe,” says David Fancy, co-founder of the St. Catharines-based SWEEP (Safe Wireless Electric and Electromagnetic Policy) Initiative, a network for EHS sufferers across Canada.

“I’ve never seen anything from industry except blanket assurances from their PR departments,” says the Brock U prof. “This is the identical strategy used by the tobacco industry in the 50s and 60s.”

Indeed, Toronto Hydro, which is bringing the hot zone project to the table, is full of comforting messages. “I can assure you that the health and safety of our employees and customers is the number-one most important thing to this corporation,” says President David Dobbin.

But even he can sound a little shaky on the data. “I understand where people are coming from. When you stand back and look at it, hey, there may be a concern,” says Dobbin, “but at this point in time we don’t have any conclusive evidence that it’s a health concern.” Just inconclusive evidence, then? Dobbin says not to worry, the signal is about as weak as that from a baby monitor or a cordless phone.

But Dave Stetzer, a Wisconsin-based electrical engineer, says cordless phones make plenty of people sick. In fact, the consultant recommends people with sensitivities not only get rid of their cordless phones, but also toss their dimmer switches, energy-efficient fluorescent bulbs, halogen lights, and, yes, baby monitors.

The link between them all? Radio frequencies. We know that wireless technology like cell phones and Wi-Fi emit such frequencies. But Stetzer explains that radio frequency surges created by appliances are also riding the electrical wiring in your home when they shouldn’t be.

“A few years ago, if you had a computer and you didn’t have a power bar surge suppressor when a surge came through it could shut off your computer or destroy it,” he says. That surge is dirty electricity. “We know it affects electrical equipment, but what our research is showing is that it’s also having an effect on humans.”

Magda Havas, an environmental science professor at Trent, has been studying just that. Havas teaches a course on the biological impact of electromagnetic radiation and radio frequencies – the only one of its kind in Canada.

Her work with people with MS, diabetes, and other illnesses documents how many found their symptoms improved when their environments were electrically cleaned, so to speak, by placing capacitors (filters) throughout their homes. Brad Blumbergs has progressive multiple sclerosis and says he walked with a cane until he volunteered for Havas’s experiment. Michelle Illiatovitch’s daughter suffered from chronic fatigue from the time she was eight and saw her energy return once an electrician fixed some faulty wiring in their home and filters were put in her North York school.

Explains Havas, ”We can take a person who is diabetic and put them in a [electrically] dirty environment, and their blood sugar levels rise. We then put them into a clean environment, and within half an hour their blood sugar levels are lower. It becomes a barometer.”

Article 19

Electro Magnetic Field (EMF) - Hazardous to Our Health?

Daily Mail, Published May 16, 2010

Can electromagnetic fields (EMF) from power lines, home wiring, airport and military radar, substations, transformers, computers and appliances cause brain tumors, leukemia, birth defects, miscarriages, chronic fatigue, headaches, cataracts, heart problems, stress. nausea, chest pain, forgetfulness, cancer and other health problems?

Numerous studies have produced contradictory results, yet some experts are convinced that the threat is real.

Dr. David Carpenter, Dean at the School of Public Health, State University of New York believes it is likely that up to 30% of all childhood cancers come from exposure to EMFs. The Environmental Protection Agency (EPA) warns “There is reason for concern” and advises prudent avoidance”.

Martin Halper, the EPA’s Director of Analysis and Support says “I have never seen a set of epidemiological studies that remotely approached the weight of evidence that we’re seeing with EMFs. Clearly there is something here.”

Concern over EMFs exploded after Paul Brodeur wrote a series of articles in the New Yorker Magazine in June 1989. Because of Paul Brodeur’s reputation. his articles had a catalytic eect on scientists, reporters and concerned people throughout the world.

In November 1989, the Department of Energy reported that “It has now become generally accepted that there are, indeed, biological eects due to field exposure.” The EMF issue gained more publicity in 1990 when alarming reports appeared in Time, the Wall Street Journal, Business Week and popular computer publications. ABC’s Ted Koppel and CBS’s Dan Rather both aired special segments on EMFs.

In addition to the long-term health concerns, buying a house with high fields will be an economic disaster. In a few years, when power line radiation is as well known as asbestos and radon, a house with high fields will be practically impossible to sell. Already there are hundreds of lawsuits regarding EMFs and property devaluation.

EPA Says the Threat Is Real.

How Do I Measure EMFs?

A Gauss is a common unit of measurement of magnetic field strength. A Gauss meter is an instrument that measures the strength of magnetic fields. Inside a Gauss meter, there is a coil of thin wire, typically with hundreds of turns. As a magnetic field radiates through the coil, it induces a current, which is amplified by the circuitry inside the Gauss meter.

Gauss meters may vary in the strength of the magnetic field they are capable of measuring. A meter used for measuring EMFs from power lines, transformers, substations, and appliances around the home, for example, should be able to measure as low as .1 mg.

Gauss meters vary widely in price and accuracy. Meters have either a single-axis coil or a triple-axis coil. Single-axis meters are much simpler than triple-axis meters to manufacture and thus, are less expensive.

To use a single-axis meter you must point the meter’s one sensor in three directions -- the x, y, and z axis. Then, you combine the three readings in a mathematical equation to calculate the combined field strength. Obviously, it's far easier and more accurate to use a 3-axis meter. Triple-axis Gauss meters are quite accurate, but they are also more expensive.

Another thing to watch out for when purchasing or renting a Gauss meter is whether or not it is frequency-weighted. Most meters will read the same EMF strength no matter what the frequency.

As the human body appears to be sensitive to both the field strength AND the frequency, Gauss meters used for biological purposes should be “frequency weighted”.

This means that if the field is different than 60 Hz the meter will consider the frequency and use it in calculating and displaying the EMF’s strength. This feature is why frequency-weighted meters will show higher EMF readings than those meters typically used by electricians and engineers.

Power Lines

An enormous amount of electricity is created at power generating stations and sent across the country through wires that carry high voltages. All power lines radiate electromagnetic fields. The question is: how much are the power lines near YOUR home radiating? The amount of EMFs coming from a power line depends on its particular configuration. Power companies know which power line configurations are best for reducing EMFs but most don’t feel the evidence supports costly changes in the way they deliver electricity.

Substations

A substation is an assemblage of circuit breakers, disconnecting switches and transformers designed for substations that have been blamed for causing cancer clusters among nearby residents. Paul Brodeur wrote about several such cancer clusters in the July 9, 1990 issue of the New Yorker Magazine.

Transformers

A key component of a utility’s electrical distribution network depends upon numerous, small transformers mounted on power poles. A transformer looks like a small metal trash can, usually cylindrical.

Even when the electrical service is underground, you will often see a metal box (usually square} located on the ground near the street. Many people don’t realize that when they see a transformer, the power line feeding the transformer is 4000 to 13,800 volts.

The transformer then reduces the voltage to the 120/240 volts needed by nearby homes. Since these transformers can be seen in almost every neighborhood, they are a source of concern.

EMFs near a transformer can be quite high, but due to its small structure, the field strength diminishes rapidly with distance, as it does from any point source. For this reason, having a transformer located near your home is usually not a major source of concern, although just to make sure, everyone should measure the field strength around it.

Home Wiring

If your home has high EMF readings, it is important to determine the sources of the EMF so that remedial action can be taken, if possible. Many times a particular room will have a higher EMF reading. Check to see if the electricity is coming into the house on the wall outside that room. When this is the case, it is usually a good idea to block off that room and only use it for storage purposes.

Sometimes, the source of a high magnetic field is incorrect wiring. If you suspect that your home is wired improperly, obtain the services of a licensed electrician. Warning: Do not touch electric wires, even if you think the current is turned o. If you need to disconnect electrical circuits to determine the source of magnetic fields, you should call a licensed electrician.

Computers

Computers are a complicated subject. Know this: EMFs radiate from all sides of the computer. Thus, you must not only be concerned with sitting in front of the monitor but also if you are sitting near a computer or if a computer is operating in a nearby room.

The Swedish safety standard, effective 711/90, specifies a maximum of 0.25 mG at 50 cm from the display. Many US-manufactured computers have EMFs of 5 - 100 mG at this distance. And know this too: the screens placed over monitors do NOT block EMFs. Not even a lead screen will block ELF and VLF magnetic fields.

Space does not permit a more thorough discussion of computers. If you use a computer, it is important that you measure your EMF exposure with a Gauss meter and review the literature concerning the health impacts of computer use.

Electric Blankets and Waterbeds

Electric blankets create a magnetic field that penetrates about 6-7 inches into the body. Thus it is not surprising that an epidemiological study has linked electric blankets with miscarriages and childhood leukemia. This pioneering work was performed by Dr. Nancy Wertheimer and Ed Leeper, who originally discovered that magnetic fields were linked to childhood leukemia. Similar health effects have been noted with users of many electric blankets and waterbed heaters that will emit EMFs even when turned off.

The devices must be unplugged to delete the EMF exposure Additionally, there is the issue regarding the vibrations that are generated by sleeping on standing water. There is less hard data in this area but some experts are concerned about the consequences.

Electric Clocks

Electric clocks have a very high magnetic field, as much as 5 to 10 mG up to three feet away. If you are using a bedside clock, you are probably sleeping in an EMF equivalent to that of a powerline Studies have linked high rates of brain tumors with chronic exposure to magnetic fields, so it is wise to place all clocks and other electrical devices (such as telephones and answering devices) at least 6 feet from your bed.

Fluorescent Lights

Fluorescent lights produce much more EMFs than incandescent bulbs. A typical fluorescent lamp of an office ceiling has readings of 160 to 200 mg 1 inch away.

Microwave Ovens and Radar

Microwave ovens and radar from military installations and airports emit two types of radiation -- microwave and ELF. Microwaves are measured in milli-watt per centimeter squared (mW/cm2) As of 1/1/93, the U.S. safety limit for microwave exposure is 1 mW/cm2, down from a previous 10 mW/cm2. The Russian safety limit is .01 mW/cm2. All microwave ovens leak and exceed the Russian safety limit. In addition, recent Russian studies have shown that normal microwave cooking converts food protein molecules into carcinogenic substances.

When measuring microwaves from military and airport radar sources, 100% accurate readings can only be found with extremely expensive digital peak-hold meters. Why? Because analog devices begin to drop their reading immediately after the radar sweep passes. Thus, while an analog meter can show whether or not you are being exposed to radar EMFs, analog meters can’t show your true exposure. Although thousands of dollars to purchase, digital-hold meters capable of accurately detecting radar EMFs can be rented for several hundred to over a thousand dollars per month.

Telephones and Answering Machines

Telephones can emit surprisingly strong EMFs, especially from the handset. This is a problem because we hold the telephone so close to our heads. Place the Gauss meter right against the earpiece and the mouth piece before buying a phone.

Some brands emit no measurable fields and others emit strong fields that travel several inches right into your brain. Answering machines, particularly those with adapter plugs (mini-transformers), give off high levels of EMFs.

Electric Razors and Hair Dryers

Electric razors and hair dryers emit EMFs as high as 200 to 400 mG. This seems alarming, but we don’t know if this is worse (or better) than a chronic exposure to a 2-3 mG field. Some EMF consultants recommend that hair dryers not be used on children as the high fields are held close to their rapidly developing brain and nervous system.

Prudent Avoidance

Electricity is an inseparable part of our modern-day society. This means that EMFs will continue to be all around us. But as Discover Magazine postulated, aside from making our life easier, is electricity also making our lives shorter?

Most experts agree that limited, non-chronic exposure to EMFs is not a threat. For example, it is probably acceptable for a person to be near a toaster in the morning.

However, it is not advisable for a person to sleep under an electric blanket, up close, live near a powerline/substation, and sleep in a room where the power enters the home. This person is under an extreme case of chronic exposure. This condition, unfortunately, applies to millions of Americans.

If you wish to follow the EPA’s advice and practice “prudent avoidance” then the following advice is offered: Measure your home, work and school environments with a Gauss meter Measure EMFs both inside and outside your home. Don’t let your children play near power lines, transformers, radar domes and microwave towers.

Avoid areas where the field is above 1 mg. Measure the EMFs from appliances both when they are operating and when they are turned off. Some appliances (like TVs) are still drawing current even when they are off.

Don’t sleep under an electric blanket or on a waterbed. If you insist on using these, unplug them before going to bed (don’t just turn them off). Even though there is no magnetic field when they are turned off, there may still be a high electric field.

Don’t sit too close to your TV set. Distance yourself at least 6 feet away. Use a Gauss meter to help you decide where it is safe to sit.

Rearrange your office and home area so that you are not exposed to EMFs from the sides/backs of electric appliances and computers. In the home, it is best that all major electrical appliances, such as computers, TVs, refrigerators, etc., be placed up against outside walls. That way you are not creating an EMF field in the adjoining room.

Don’t sit too close to your computer. Computer monitors vary greatly in the strength of their EMFs, so you should check yours with a meter. Don’t stand close to your microwave oven. Move all electrical appliances at least 6 feet from your bed. Eliminate wires running under your bed. Eliminate dimmers and 3-way switches.

Be wary of cordless appliances such as electric toothbrushes and razors. You may choose not to wear a quartz-analog watch because it radiates pulsating EMFs along your acupuncture meridians.

An older mechanical windup watch would be an acceptable alternative. It is also recommended to wear as little jewelry as possible and to take it off at night. Many people have metal sensitivity which can be aggravated by placing it right on the skin. Measure with a Gauss meter to be sure.

And last, but not least, always always always remember that EMFs pass right through walls. The EMF you are reading on your Gauss meter could be radiating from the next room...or from outside your home.

Additional Radiation Info:

Eyeglass frames should ideally be made from plastic with no wires in them, otherwise, they can serve as an antenna to focus the radio and cellular phone waves directly into your brain.

What EMF Level Is Safe?

There’s a heated debate as to what electromagnetic field (EMF) level is considered safe. Since the experts have not come to a consensus, you’ll have to decide for yourself... Many government and utility documents report the usual ambient level of a 60-Hz magnetic field to be 0.5 mG.

Thus, any reading higher than 0.5 mG is above the “usual” ambient exposure. Many experts and public officials, as well as the few governments that have made an effort to offer public protection, have adopted the 3 mG cutoff point. The EPA has proposed a safety standard of 1 mG. Sweden has set a maximum safety limit of 1 mG.

Dr. Robert Becker, an MD who has been studying the effects of EMFs for 20 years, states a lmG safety limit in his book Cross Currents. When electricians try to solve a magnetic field problem they do their best to drop the level to 1 mG or below.

Dr. Nancy Wertheimer, a Ph.D. epidemiologist who has been studying EMFs for 20 years, has been looking at the epidemiological data in a different way -- she is trying to associate EMF levels with health rather than disease. The level she is coming up with is a cut o of 1 mG. Russian researchers claim that 1/1000ths of a mG should be the standard.

The BioElectric Body believes that there are several stages of health between “optimum wellness”, “degenerative disease” and “Cancer”. Thus, we maintain our own living and sleeping quarters at 0.5mG and below.

Article 20

Microwaves

One of the more subtle EMF Hazards is Microwaves -- particularly from such things as microwave ovens. While microwaves do derive from other sources, it’s the ovens that get most of the attention from the average individual. That’s because there are so many of them! But throwing out your microwave oven does not eliminate the problem. It’s just the first and in some cases the most effective step.

Three articles on this subject are included here: a quick “Ten Reasons to Throw out your Microwave Oven”, a much longer article on “The Proven Dangers of Microwaves”, and even a short article on the problems associated with using “Plastic Wrap in Microwaves”. [It should be noted that the first article was originally part of the second, but is included herein (effectively) in reverse order as a means of emphasis added.]

Ten Reasons to Throw Out Your Microwave

Saving a few minutes of cooking time is not worth any risk to your health. This report is really scary when you think of the millions of people who don’t give a thought to using Microwaves Article 20 a microwave (which I guess is caused by #1 below)! [Based on the conclusions of Swiss, Russian, and German scientific clinical studies.]

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 are 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, and concentration, emotional instability, and a decrease of intelligence.

The Proven Dangers of Microwaves

Anthony Wayne and Lawrence Newell

Is it possible that millions of people are ignorantly sacrificing their health in exchange for the convenience of microwave ovens? Why did the Soviet Union ban the use of microwave ovens in 1976? Who invented microwave ovens, and why? The answers to these questions may shock you into throwing your microwave oven in the trash.

Over 90% of American homes have microwave ovens used for meal preparation. Because microwave ovens are so convenient and energy efficient, as compared to conventional ovens, very few homes or restaurants are without them. In general, people believe that whatever a microwave oven does to foods cooked in it doesn’t have any negative effect on either the food or them. Of course, if microwave ovens were really harmful, our government would never allow them on the market, would they? Would they? Regardless of what has been “officially” released concerning microwave ovens, we have personally stopped using ours based on the research facts outlined in this article.

The purpose of this report is to show proof -- evidence -- that microwave cooking is not natural, nor healthy and is far more dangerous to the human body than anyone could imagine. However, the microwave oven manufacturers, Washington City politics [aka Corporate Politics], and plain old human nature are suppressing the facts and evidence. Because of this, people are continuing to microwave their food -- in blissful ignorance -- without knowing the effects and dangers of doing so.

How do microwave ovens work?

Microwaves are a form of electromagnetic energy, like light waves or radio waves, and occupy a part of the electromagnetic spectrum of power, or energy. Microwaves are very short waves of electromagnetic energy that travel at the speed of light (186,282 miles per second). In our modern technological age, microwaves are used to relay long-distance telephone signals, television programs, and computer information across the Earth or to a satellite in space. But the microwave is most familiar to us as an energy source for cooking food.

Every microwave oven contains a magnetron, a tube in which electrons are aected by magnetic and electric fields in such a way as to produce micro wavelength radiation at about 2450 Mega Hertz (MHz) or 2.45 Giga Hertz (GHz). This microwave radiation interacts with the molecules in food. All wave energy changes polarity from positive to negative with each cycle of the wave. In microwaves, these polarity changes happen millions of times every second. Food molecules -- especially the molecules of water -- have a positive and negative end in the same way a magnet has a north and a south polarity.

In commercial models, the oven has a power input of about 1000 watts of alternating current. As these microwaves generated from the magnetron bombard the food, they cause the polar molecules to rotate at the same frequency millions of times a second. All this agitation creates molecular friction, which heats up the food. The friction also causes substantial damage to the surrounding molecules, often tearing them apart or forcefully deforming them. The scientific name for this deformation is “structural isomerism”.

By comparison, microwaves from the sun are based on principles of pulsed direct current (DC) that don’t create frictional heat; microwave ovens use alternating current (AC) to create frictional heat. A microwave oven produces a spiked wavelength of energy with all the power going into only one narrow frequency of the energy spectrum. Energy from the sun operates in a wide frequency spectrum.

Many terms are used in describing electromagnetic waves, such as wavelength, amplitude, cycle, and frequency:

Wavelength determines the type of radiation, i.e. radio, X-ray, ultraviolet, visible, infrared, etc.
Amplitude determines the extent of movement measured from the starting point.
Cycle determines the unit of frequency, such as cycles per second, Hertz, Hz, or cycles/second.

Radiation - Spreading Energy with Electromagnetic Waves

Radiation, as defined by physics terminology, is “the electromagnetic waves emitted by the atoms and molecules of a radioactive substance as a result of nuclear decay.” Radiation causes ionization, which is what occurs when a neutral atom gains or loses electrons. In simpler terms, a microwave oven decays and changes the molecular structure of the food by the process of radiation. Had the manufacturers accurately called them “radiation ovens”, it’s doubtful they would have ever sold one, but that’s exactly what a microwave oven is.

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 the way they’re supposed to”. Reluctantly, even my mother succumbed to reheating 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 1970s 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.

The Proven Dangers of Microwaves

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's use of a microwave oven to warm blood needed for 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 in different ways. All foods that were processed through the microwave ovens caused changes in the blood of the volunteers. Hemoglobin levels decreased and overall 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 of 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 microwaved foods was 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 milliwatts.

“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, and 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 micro-waves 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 sides 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 a 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 of “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 the 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 reveals 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 ensure sanitary ingestion. Here’s a summary of some of the results:

Microwaving prepared meats sufficiently to ensure sanitary ingestion caused the formation of d-Nitrosodienthanolamines, a well-known carcinogen.
Microwaving milk and cereal grains converted some of their amino acids into carcinogens.
Thawing frozen fruits converted their glucoside and galactoside-containing fractions into carcinogenic substances.
Extremely short exposure to raw, cooked, or frozen vegetables converted their plant alkaloids into carcinogens.
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:

Deceased bio-availability of vitamin B complex, vitamin C, vitamin E, essential minerals, and lipotropic factors in all food tested.
Various kinds of damage to many plant substances, such as alkaloids, glucosides, galactosides and nitrilosides.
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 microwatts 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: “Its [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 chemistry 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:

Lymphatic disorders were observed, leading to a decreased ability to prevent certain types of cancers.
An increased rate of cancer cell formation was observed in the blood.
Increased rates of stomach and intestinal cancers were observed.
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:

1) The initial research conducted by the Germans during the Barbarossa military campaign, at the Humbolt-Universitat zu Berlin (1942-1943); and,

2) 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 are 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.]

1. 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;

2. 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];

3. Alteration of elemental food substances, causing disorders in the digestive system by unstable catabolism* of foods subjected to microwaves [*the metabolic breakdown process];

4. 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 neoplastic [abnormal growths of tissue];

5. Ingestion of microwaved foods caused a higher percentage of cancerous cells within the blood serum [cytomas -- cell tumors such as sarcoma];

6. 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;

7. 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;

8. 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,

9. 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 excretive systems.

10. Eating microwaved food causes loss of memory, and concentration, emotional instability, and a decrease of intelligence.

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 on 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 substance: 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 neuro plexuses [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 systems;

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 statusMicrowave exposure caused significant decreases in the nutritive value of all foods researched. The following are the most important findings:

Forensic Research Conclusions

From the 28 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 affect the neurological systems, primarily the brain and neuro plexuses (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, a microwave (which I guess is caused by #1 be- low)! [Based on the conclusions of Swiss, Russian, and German scientific clinical studies.]

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 are 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, and concentration, emotional instability, and a decrease in intelligence.

Plastic Wrap in Microwaves

As a seventh-grade student, Claire Nelson learned that di(ethylhexyl) adepate (DEHA), considered a carcinogen, is found in plastic wrap. She also learned that the FDA had never studied the effect of microwave cooking on plastic-wrapped food. Claire began to wonder: “Can cancer-causing particles seep into food covered with household plastic wrap while it is being microwaved?”

Three years later, with encouragement from her high school science teacher, Claire set out to test what the FDA had not. Although she had an idea for studying the effect of microwave radiation on plastic-wrapped food, she did not have the equipment. Eventually, Jon Wilkes at the National Center for Toxicological Research in Jefferson, Arkansas, agreed to help her. The research center, which is affiliated with the FDA, let her use its facilities to perform her experiments, which involved microwaving plastic wrap in virgin olive oil.

Claire tested four different plastic wraps and “found not just the carcinogens but also xenoestrogen was migrating [into the oil]....” Xenoestrogens are linked to low sperm counts in men and to breast cancer in women. Throughout her junior and senior years, Claire made a couple of trips each week to the research center, which was 25 miles from her home, to work on her experiment. An article in Options reported that her analysis found DEHA was migrating into the oil at between 200 parts and 500 parts per million. The FDA standard is 0.05 parts per billion. Her summarized results have been published in science journals. Claire Nelson received the American Chemical Society’s top science prize for students during her junior year and fourth place at the International Science and Engineering Fair (Fort Worth) as a senior.

Dr. Edward Fujimoto from Castle Hospital on the program is the manager of the Wellness Program at that hospital. He was talking about dioxins and how bad they are for us. He said that we should not be heating our food in the microwave using plastic containers. This applies to foods that contain fat. He said that the combination of fat, high heat, and plastics releases dioxins into the food and ultimately into the cells of the body. Dioxins are carcinogens and highly toxic to the cells of our bodies.

Instead, he recommends using glass, Corning Ware, or ceramic containers for heating food. You get the same results without the dioxins. So such things as TV dinners, instant saimin, soups, vegetables, etc. should be removed from the container and heated in something else.

Paper isn’t bad, but you don’t know what is in the paper. Just safer to use tempered glass, Corning Ware, etc. He said we might remember when some of the fast food restaurants moved away from foam containers to paper. The dioxin problem is one of the reasons.

+++++++++++++++++

Radiation kills. Even “second-hand” radiation. Avoid it. ‘Nuf said.

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THE DANGERS OF INVISIBLE EMF AND EMR POLLUTION TO OUR HEALTH (Article 1-5)

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